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Agrokémia és Talajtan
Authors:
Tünde Takács
,
Bettina Kelemen
,
István Parádi
,
Imre Cseresnyés
,
Péter Mikó
, and
Anna Füzy
Restricted access
Agrokémia és Talajtan
Authors:
Péter Csontos
,
Júlia Tamás
,
Zsófia Kovács
,
Judit Schellenberger
, and
Tibor Kalapos
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“Talaj – növény holobiont komplex – a megismeréstől az alkalmazásig”•

tudományos előadóülés (on-line), 2021. szeptember 16.

Agrokémia és Talajtan
Authors:
Tibor Szili-Kovács
and
Károly Márialigeti
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Agrokémia és Talajtan
Authors:
Zoltán Szalai
,
Noémi Ujházy
,
Melinda Megyes
,
Gergely Jakab
,
Balázs Madarász
,
Dóra Zacháry
,
Tamás Árendás
,
Zoltán Barcza
, and
Andrea Borsodi
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Abstract

As the world is facing numerous global ecological issues at once, the question arises of what will help mitigate and solve contemporary matters related to resource management or climate change without devastating the economies. Fortunately, the widespread application of the circular economy would help countries worldwide simultaneously ensure economic growth without significant environmental deterioration, essentially decoupling the two factors. While Hungary’s contribution to environmental problems is not significant in absolute terms, the economic sector’s circular transition could help the country decrease its impact in relative terms and pave the path for a green economy. Nevertheless, companies, especially SMEs, tend to struggle the most with the initial phases of the shift thus it is crucial to assess the factors that prevent and support their transition.

Open access

Abstract

Potential functional food bakery products were developed and characterized based on White Lupin (Lupinus albus cv. Nelly) flour. Analytical properties of the seeds resemble to previously described Lupinus species, with significantly high protein content (45%). The high protein and dietetic fiber content of the seeds makes Lupin flour suitable to develop potential functional food products with high nutritional values. Results of the development of sweet biscuits and salty crackers enriched with Lupin flour are presented. Sensory evaluation of the bakery products was carried out by 15 panelists using the nine points hedonic scale. Heat stability of White Lupin proteins were investigated by gel-electrophoretic analysis, White Lupin proteins are quite stable at 140°C, after 35 min heating the biscuits still contain 69% of the original amount of proteins. Baking conditions were optimized also based on gel-electrophoretic experiments, the optimal baking time was 30 min at 140°C. Gluten-free Lupin-based biscuits and crackers were produced by completely omitting wheat flour from the recipes.

Open access