Items where Subject is "02.10.02.02.12. Food technology"

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Ayari Emna and Németh Csaba and Tóth Adrienn and Khabat Noori and Pintér Richárd and Friedrich László: Effect of UHT treatment on liquid egg products.

Ayari Emna and Németh Csaba and Tóth Adrienn and Khabat Noori and Pintér Richárd and Friedrich László: UHT treatment of liquid egg yolk.

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Csanádi József and Bara-Herczegh Ottilia and Szabolcsi Attila and Mihalkó József and Lőrincz Ádám: Effect of different commercial enzymes on the clotting of milk and certain properties of curd. In: Review of faculty of engineering : analecta technica Szegedinensia, (15) 1. pp. 73-81. (2021)

Csonka Judit and Friedrich László and Pásztor-Huszár Klára and Hidas Karina and Visy Anna and Zeke Ildikó: Effect of freeze-thaw on the texture of gluten-free pie crust dough.

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Hidas Karina Ilona and Visy Anna and Csonka Judit and Friedrich László and Németh Csaba and Zeke Ildikó Csilla: Prolongation of liquid whole eggs' shelf life with different methods.

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Kecskésné Nagy Eleonóra and Nagy József and Osztényiné Krauczi Éva and Sembery Péter: A búza don-toxin változása a malomipari tisztítási folyamatban. In: Jelenkori társadalmi és gazdasági folyamatok, (14) 2. pp. 35-46. (2019)

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Tóth Adrienn and Németh Csaba and Ayari Emna and Pintér-Nagy Orsolya and Zeke Ildikó and Friedrich László: Effects of minimal processing and vitamin C enrichment on microbiological safety and viscosity of liquid egg white.

Tóth Adrienn and Németh Csaba and Penksza Péter and Juhász Réka and Ayari Emna and Friedrich László: Effects of combined HHP and heat treatment on nutritional quality of vitamin-C enriched liquid whole egg.

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Visy Anna and Csonka Judit and Hidas Karina and Friedrich László and Jónás Gábor: Effect of high pressure treatment on physical properties of raw meat batter.