Szerző szerinti böngészés "Ibrahimi, Erblina"
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Tétel Korlátozottan hozzáférhető Elemental analysis of soft and semi-hard cheeses by ICP-OESIbrahimi, Erblina; Czipa, Nikolett; DE--Mezőgazdaság- Élelmiszertudományi és Környezetgazdálkodási KarIn this study essential and toxic element contents were examined in different cheese samples. Because there is no information about micro and macro element content of cheeses on labeling, our main aim was to determine the element content of cheeses and to calculate their contribution to recommended mineral daily intake. Soft cheeses showed lower calcium, magnesium, phosphorus, sulphur, manganese, strontium and zinc concentrations than semi-hard cheeses. 11 cheese samples were involved our analysis, namely three soft cheeses and eight semi-hard cheeses. One soft cheese (White cheese) was purchased from a Kosovar supermarket and the other samples (Maasdam, Trappista, Edam, Anikó and Brie) from local supermarkets (Debrecen).Tétel Korlátozottan hozzáférhető Utilization of saffron (Crocus Stativus) for pasta fortificationIbrahimi, Erblina; Máthé, Endre; DE--Mezőgazdaság- Élelmiszertudományi és Környezetgazdálkodási KarSaffron is known for the most expensive spice. It is used as an fabric dye and more particularly in China and India. My intention for my this research is for the health benefits that saffron causes. Also, for the recipe of pasta based on saffron, I wanted to use it as test and do the organoleptic test.