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Acta Alimentaria
Authors:
M. Tóth-Markus
,
I. Magyar
,
K. Kardos
,
L. Bánszky
, and
A. Maráz

In this study the role of different yeast strains in the production of volatile flavour components of Tokaji Aszú wine was tested. The effect of a Saccharomyces cerevisiae starter and that of the typical endogenous Candida stellata strain as well as spontaneous fermentation were studied and compared. For the fast comparison of aroma profile, a solid phase microextraction (SPME) sampling and a GC-MS separation and identification were used. Thirty of the present compounds were selected to characterise the changes of flavour. Significant differences were found between wines fermented with different yeast strains. Application of a Saccharomyces cerevisiae starter alone accelerated the fermentation but this caused only little change in the aroma profile and content. Candida stellata contributed weakly to the production of aroma, especially to that of the longer carbon chain ethyl esters. Characteristic compounds of aged wine were detected in bottle aged Tokaji Aszú. The change of aroma profile as a function of bottle storage time was studied. The concentrations of vitispirane, trimethyl dihydronaphtalene, 2-phenylethanol and diethyl succinate increased in the course of ageing time, while those of 3-methyl-butyl acetate, ethyl hexanoate, ethyl octanoate, ethyl decanoate and ethyl dodecanoate decreased.

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Acta Alimentaria
Authors:
M. Aloudat
,
A. Papp
,
N. Magyar
,
L. Simon Sarkadi
, and
A. Lugasi

The purpose of this study was to compare the energy content and macronutrients of forty main popular traditional and modern meals in both Jordan and Hungary with the national and international recommendations. The calculation of energy content and macronutrients were done on traditional and modern recipes by two different softwares (ESHA and NutriComp). Neither Jordanian nor Hungarian foods met the recommended energy content (35% of daily energy intake, 8400 kJ for energy intake). The recipes of both nations are characterised by higher protein, fat, and salt contents than WHO recommendation, a lower fibre content, and sugar content within the recommended limits. The fat energy ratio and saturated fatty acid content of Hungarian recipes are significantly higher than WHO recommendation. In general, Jordanian meals were more likely to meet the inclusion criteria. In conclusion, neither Jordanian nor Hungarian traditional and popular meals meet the international nutritional recommendations for a healthy diet, however, the composition of the real dishes may differ significantly from the recipes depending on the available ingredients and chosen kitchen technology.

Open access
Cereal Research Communications
Authors:
K. Végh
,
E. Osztoics
,
P. Csathó
,
J. Csillag
,
L. Radimszky
,
G. Baczó
,
M. Magyar
,
T. Takács
,
A. Lukács
, and
M. Karátsonyi
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Agrokémia és Talajtan
Authors:
Péter Csathó
,
E. Osztoics
,
J. Csillag
,
T. Lengyel
,
L. Gonda
,
L. Radimszky
,
G. Baczó
,
M. Magyar
,
K. R. Végh
,
M. Karátsonyi
,
T. Takács
,
A. Lukács
, and
T. Németh

Depending on their origin, sedimentary phosphate rocks (PRs) may differ in their P solubility, and, as a consequence, in their agronomic effectiveness. The effect of six phosphate rocks (PR) - originating from Algeria (ALG), North Florida (FLO), North Carolina (NCA), Senegal (SEN) Morocco (MOR) and Hyperphosphate (HYP) with various P solubility (evaluated by 2% formic acid, 2% citric acid, and neutral ammonium citrate) - as well as single superphosphate (SSP) and superphosphate + lime (SSP + Ca) (each P source on 4 P levels, with doses of 0, 100, 400 and 1600 mg P 2 O 5 ·kg -1 soil) on the shoot yield of tillering stage spring barley, soil available P (i.e. H 2 O, Olsen, Bray1, Lakanen-Erviö (LE) and ammonium lactate (AL) extractable P contents) were studied in pot experiments set up with acidic sandy soil (Nyírlugos, Hungary) and acidic clay loam soil (Ragály, Hungary), both with low P supplies.  The average spring barley shoot yield at the beginning of shooting was 95% higher on the colloid-rich acidic (pH KCl : 4.5) clay loam soil than on the colloid-poor acidic (pH KCl : 3.8) sandy soil. The differences in the solubility of phosphate rocks showed close correlation to the differences in P responses. On both soils, the correlation between total PR-P added and P responses in spring barley shoot yield was much weaker than that between neutral ammonium citrate soluble PR-P added and P responses in spring barley shoot yield. When phosphate rocks were applied as P sources, the comparison of soil test P methods showed a different picture on the two soils. In the case of the acidic sandy soil (Nyírlugos), the strongly acid LE-P (r² = 0.83) and AL-P (r² =0.74) tests gave the highest correlation coefficients with spring barley responses to P, while on the acidic clay loam soil (Ragály) these were achieved by the Olsen-P (r² = 0.88) and Bray1-P (r² =0.88) methods. 

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