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  • Author or Editor: R. Mátics x
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The aim of the present study was to investigate whether apple pomace powder produced by a simple drying method is suitable for replacing pectin in bakery jam products. Rheological properties of bakery jams were tested by oscillatory tests using amplitude sweep method. Apple pomace addition decreased gel strength and stability of bakery jams, while 12-month storage increased the gel strength of samples. Based on our results, dried apple pomace powder seems to be suitable to replace pectin up to 40% without changing rheological properties of bakery jams.

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Acta Veterinaria Hungarica
Authors: Á. Klein, Margit Kulcsár, Virág Krízsik, R. Mátics, P. Rudas, J. Török and Gy. Huszenicza

The basic patterns of thyroid hormones [thyroxine (T4) and 3,3',5-triiodothyronine (T3)] and the T4 and T3 responses induced by thyrotropin releasing hormone (TRH) are reported in captive female barn owls (Tyto alba) during the non-breeding period. The main findings of the study, conducted on a total of 10 owls, are as follow: (1) The thyroid gland of barn owl can be stimulated by the classical TRH stimulation test. (2) T3 response was much more pronounced both under cold (around 10°C) and warm (around 20°C) conditions, whereas T4 response ranged so widely that we could not point out any significant change in it. (3) Basal T3 plasma level was significantly (p = 0.036) higher in birds exposed to cold temperature, and they responded to TRH treatment with a lower plasma T3 elevation than the birds kept in a warm chamber. This pattern, however, cannot be explained by increased food intake, but is in agreement with the fact that enhanced T3 level may account for higher avUCP mRNA expression, which results in higher heat production on the cell level. From the results it is concluded that altering T3 plasma level plays a significant role in cold-induced thermoregulation.

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Acta Alimentaria
Authors: B. Nótin, M. Stéger-Máté, R. Juhász, D. Jakab, J. Monspart-Sényi and J. Barta

In this study the effect of drying temperature and pressure on the antioxidant capacity and phenolic compounds of black currant (Ribes nigrum L., cultivar Titania) was investigated. Samples were vacuum dried at 10 mbar at temperature 40, 50 and 60 °C until a wet content lower than 10% was reached. As control, atmospheric drying at 60 °C was also performed.During the drying processes the amount of total polyphenol, total anthocyanin, catechin and leucoanthocyanin as well as the antioxidant capacity (FRAP) were measured. The drying curves were also determined.The drying temperature affects the duration of the drying, the rate of water loss, and the remaining amount of antioxidant compounds. The amount of phenolic compounds decreased during drying. The amount of phenolic compounds decreased the least of all during atmospheric drying at 60 °C. Among vacuum drying technologies temperature level of 50 °C proved to be the best to preserve antioxidant phenolic compounds. Greater loss was observed when black currant was vacuum dried at higher temperature (60 °C) or at lower temperature (40 °C) for a longer time.

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