Szerző szerinti böngészés "Ibrahimi, Erblina"

Megjelenítve 1 - 2 (Összesen 2)
  • Nincs kép
    TételKorlátozottan hozzáférhető
    Elemental analysis of soft and semi-hard cheeses by ICP-OES
    Ibrahimi, Erblina; Czipa, Nikolett; DE--Mezőgazdaság- Élelmiszertudományi és Környezetgazdálkodási Kar
    In 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).
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    TételKorlátozottan hozzáférhető
    Utilization of saffron (Crocus Stativus) for pasta fortification
    Ibrahimi, Erblina; Máthé, Endre; DE--Mezőgazdaság- Élelmiszertudományi és Környezetgazdálkodási Kar
    Saffron 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.