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Abstract

Sensory properties of foods mainly affect purchasing decisions. In case of sausages, deterioration of pigments of meat and spices cause discolouration, while lipid oxidation leads to the formation of off-odours, and these two processes are connected. Lipid oxidation promotes the conversion of pigments, while the formation of metmyoglobin accelerates lipid oxidation. The scope of the study was to investigate the relationship between the amount of malondialdehyde equivalents (MDA) and CIELAB colour coordinates in a Hungarian sausage with paprika, sliced and stored under refrigerated conditions for 10 weeks. We detected negative correlation (P < 0.001) between the MDA-level and a* and b*; and positive correlation (P < 0.001) between the MDA-level and L*. The observed correlation between MDA level and colour coordinates supports the assumption that the oxidation of lipids and pigments are interrelated in the case of sausage with paprika.

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Interventional Medicine and Applied Science
Authors: E. Hartmann, A. Németh, Gy. Juharosi, Zs. Lénárd, P. Á. Deák, V. Kozma, P. Nagy, Zs. Gerlei, I. Fehérvári, B. Nemes, D. Görög, J. Fazakas, L. Kóbori, and A. Doros

Abstract

Hepatocellular carcinoma, which has developed in liver cirrhosis is a disease where liver transplantation can provide a cure both for the tumour and the underlying liver damage. However, patients can only be transplanted when the tumour number and size do not exceed the Milan criteria. Tumour ablation methods — such as radiofrequency ablation — can provide a chance to make the patient eligible for transplantation. Among the 416 Hungarian liver transplanted patients there are 6 who had received different types of ablative therapy as bridging therapy in different institutions. On the basis of analysis of the patients' data we created a guideline for the treatment of cirrhotic patients with hepatocellular carcinoma with the aim of developing a uniform Hungarian approach.

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