Szerző szerinti böngészés "Lugasi, Andrea"

Megjelenítve 1 - 3 (Összesen 3)
  • Nincs kép
    TételSzabadon hozzáférhető
    Borfogyasztási szokások Magyarországon
    (2025-06-30) Lenkovics, Beatrix; Soós, Gabriella; Lugasi, Andrea
    Wine production and consumption varies widely from country to country, due to the diversity of the world's wine-producing regions and consumer preferences. The wine sector is a global market where wine production and consumption trends are constantly evolving. In recent decades, the world wine market has undergone a complete transformation, and Hungarian wine culture has also undergone significant changes. Every culture of every age has had its own ideas about wine, wine making and wine consumption. The wine sector also faces the challenge of changing consumer preferences. The research aims to understand the wine consumption habits of domestic consumers. The research will explore the aspects of wine choice, where wine is consumed and where wine is purchased. Wine consumption in Hungary is a small part of the daily consumption, The results of the research show that wine consumption in Hungary today is related to income. Improving the income situation increases the frequency of wine consumption. Further results show that wine was purchased in higher amount by people with higher incomes and higher education levels, which is similar to the consumer audience in most countries. The transformation has been generated by the emergence of new viticultural and oenological technologies based on scientific results, the increased demand for quality, the spread of producer sophistication and the emergence of a discerning wine consumer class. JEL Codes: L83, M31
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    TételSzabadon hozzáférhető
    Effect of raised level α-linolenic fatty acid diet on broiler meat quality
    (2007-07-16) Pálfy, Tamás; Hermán, Istvánné; Lugasi, Andrea; Vadáné Kovács, Mária; Erdélyi, István; Gundel, János
    The aim of our investigation was to determine the effects of increased α-linolenic content in food on the colour, total pigment content, organoleptic characteristics and oxidative stability of poultry meat. The experiment was carried out with 1200 Ross-308 cock chicklings. Birds were fed three-phase diets, contained four different fat sources: lard, sunflower oil, flaxseed oil and soybean oil. According to the experiment, the different oil sources had no effect on growth performance, but the fatty acid composition of diets was reflected in the meat fatty acid profile. We could detect just slight change in colour in the treated meat, which was not caused by the decreased pigment content. The detected change in colour during the storage was not in relation to initial PUFA content. TBA level did not prove the accelerated lipid peroxidation which was expected in case of higher α-linolenic containing the meat. The data obtained in meat storage trial, could not prove clearly the negative effect of the higher α-linolenic content of the meat.
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    Perception of chefs and the restaurants' management involved in menu planning on health and nutrition in Hungary
    (2024) AlOudat, Mohannad; Magyar, Norbert; Simon Sarkadi, Livia; Shaikh, Ayaz Mukarram; Kovács, Béla; Lugasi, Andrea