Items where Subject is "02. Engineering and technology > 02.10. Other engineering and technologies > 02.10.02. Food and beverages > 02.10.02.02. Food and drink processing > 02.10.02.02.12. Food technology"

A

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. In: Wellmann International Scientific Conference. p. 24. (2018)

Ayari, Emna and Németh, Csaba and Tóth, Adrienn and Khabat, Noori and Pintér, Richárd and Friedrich, László: UHT treatment of liquid egg yolk. In: Wellmann International Scientific Conference. p. 25. (2018)

Ayari, Emna and Németh, Csaba and Tóth, Adrienn and Khabat, Noori and Pintér, Richárd and Friedrich, László: Uht treatment of liquid egg yolk. In: Review on agriculture and rural development, (7) 1-2. pp. 103-107. (2018)

C

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. In: Review on agriculture and rural development, (7) 1-2. pp. 98-102. (2018)

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. In: Wellmann International Scientific Conference. p. 39. (2018)

H

Hidas, Karina Ilona and Tóth, Adrienn and Hamar, Eszter and Jakab, Ivett and Friedrich, László and Németh, Csaba: Effect of cryogenic freezing on the textural and sensoric properties of donuts. In: Review on agriculture and rural development, (8) 1-2. pp. 29-34. (2019)

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. In: Wellmann International Scientific Conference. p. 48. (2018)

Hussein, Khabat Noori and Friedrich, László and Kisko, Gabriella and Hidas, Karina and Németh, Csaba and Dalmádi, István: Microbiological status and oxidation properties of minced chicken breast meat treated with different concentrations of Allyl-isothiocyanate. In: Review on agriculture and rural development, (7) 1-2. pp. 140-144. (2018)

K

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)

T

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. In: Wellmann International Scientific Conference. p. 86. (2018)

Tóth, Adrienn and Németh, Csaba and Csurka, Tamás and Surányi, József and Badak-Kerti, Katalin and Penksza, Péter and Friedrich, László: Development of high protein containing bakery filling. In: Review on agriculture and rural development, (8) 1-2. pp. 74-80. (2019)

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. In: Wellmann International Scientific Conference. pp. 87-88. (2018)

V

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. In: Wellmann International Scientific Conference. p. 97. (2018)