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This paper presents the phytosociological description of a drained swamp community, Veratro albi-Fraxinetum angustifoliae, so far found only in the Nyírség at Nyírábrány “Kis-kőrises”, “Mogyorósi-erdő”; Vámospércs “Jónásrész-Kőrises”; and Vámospércs “Jónásrész-Buzita”. The habitat of the community is transitional between that of alder swamps (Fraxino pannonicae-Alnetum glutinosae), and hardwood riparian forests (Fraxino pannonicae-Ulmetum). The community is characterised by high proportions of character species of Alnion glutinosae and Molinion coerulei as well as Quercetea pubescentis-petraeae s. l. whereas character species of the order Fagetalia are almost completely absent. It hosts several rare, often threatened species, such as Angelica palustris, Ophioglossum vulgatum, Trollius europaeus and Veratrum album.

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Acta Alimentaria
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