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Tétel Korlátozottan hozzáférhető Production of nanoparticles supplemented nanofiberBayarmagnai, Anar; Prokisch, József; DE--Mezőgazdaság- Élelmiszertudományi és Környezetgazdálkodási KarThe idea of this work given by my supervisor Dr. Prokisch Jozsef, as he is well experienced and done many types of scientific works including nanofibers for the recent years. Aim of our work was to produce nanofibers successfully and determine size then compare it for proving how slender their structure is. While making different types of polymer solutions, there were times that we made a very poor viscos solution which affects final product of nanofiber. We solved this problem with my help supervisor. As a food engineering student, producing nanofibers, making polymer solutions was very new experience for me and made me realize that it is also important to know the techniques for scientific works. During our process, I got motivated by my supervisor and PhD students by witnessing their hard work and a great deal of knowledge moreover, in the future I believe I can get more experienced in this field. Nanofiber is significant field that can find new breakthroughs in multidisciplinary research. Nanofibers have the potential to make significant advances across a wide range of industries in the future. I am grateful and want to thank my supervisor Dr. Prokisch Jozsef for helping me to work on this research and guiding me during whole time.Tétel Korlátozottan hozzáférhető Connection between vegetation type and the distribution of European ground squirrels Spermophilus Citellus in a protected site near DebrecenBin Mohd Wadzir, Muhamad Firdaus; Németh, Attila; DE--Mezőgazdaság- Élelmiszertudományi és Környezetgazdálkodási KarThe European ground squirrel is an endangered species of rodent in Europe. The area of the study in Tócó valley manages to highlighted various key importance towards the survival of the species. The result of the study recorded 234 observations of the European ground squirrel hole. Of the various vegetation type that can be found in the study, the European ground squirrel can be found in at least three vegetation type. The vegetation type are Closed steppes on loess (H5a), Mesotrophic wet meadows (D34), and Uncharacteristic mesic grasslands (OB). H5a manage to encompass 85.8% of all the holes observed during the study. This study proves that the European ground squirrels prefers nutrient rich healthy vegetation type and are a capable adaptable species. This study aim to provide beneficial data on the European ground squirrel situation for Hungary at least for the Tócó valley area.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.Tétel Korlátozottan hozzáférhető Evaluation of different wet digestion parameters of honey preparation for elemental analysis by ICP-OES and ICP-MSJusufi, Era; Kovács, Béla Róbert; DE--Mezőgazdaság- Élelmiszertudományi és Környezetgazdálkodási KarThe aim of my research was to determine the best wet digestion set of parameters, to reach the highest concentration of elements analyzed in honey samples. Acacia honey with low elemental content, and honeydew honey with high elemental content were used. Determination of mineral elements on this research was performed with ICP-MS and ICP-OES. The best digestion parameters for acacia and honeydew honey which provided the highest concentrations of elements were 3 g of wet weight, 5 ml HNO3 for acacia honey, and 15 ml HNO3 for honeydew honey.Tétel Korlátozottan hozzáférhető Development of fortified Chinese steamed bread using ginger, apple and fiberChen, Xuning; Máthé, Endre; DE--Mezőgazdaság- Élelmiszertudományi és Környezetgazdálkodási KarChinese steamed bread (CSB) is a staple food in China and it is made of wheat flour, yeast and water. This study investigated the quality of fortified CSB by adding ginger, apple and fiber. The content of moisture, dry matter, fat, protein, fiber was affected due to add three new ingredients. Sensory evaluation found that fortified CSB was accepted by people. Results showed that the quality and taste of fortified CSB were better than normal CSB when the amount of ginger powder, dried apple crispy, fibersol2 was 1g/100g, 10g/100g, 1g/100g of wheat flour respectively.Tétel Korlátozottan hozzáférhető Analysis of quality problems of geographically marked agricultural products in Türkiye: Malatya apricot exampleOzkan, Fusun Zehra; Pusztahelyi , Tünde; DE--Mezőgazdaság- Élelmiszertudományi és Környezetgazdálkodási KarToday, it has gained great importance to determine the food safety and quality parameters of local products and to solve quality problems for these products to increase the number of consumers who attach importance to food safety and adopt a healthy lifestyle, to prefer local products first and to protect local products against imitations and not to expose them to unfair competition. Türkiye is a very rich country in terms of the diversity of local products. Malatya apricot, one of these products, is a local product that has the highest export share in Türkiye and meets 48.7% of Türkiye's total apricot production. It is also one of the first agricultural products to receive geographical indication in Türkiye and the European Union. Agricultural products such as Malatya Apricots have special characteristics determined by geographical factors originating from their production areas. In addition to preserving these qualities, structuring the production and processing activities of these products under controlled conditions regarding food safety and quality is of great importance for all interested parties, especially manufacturers. In this research, Malatya apricots, which are grown in and around Malatya province and are a geographically indicated product, are purchased as dry or fresh to preserve the characteristics determined during the registration process and to determine the quality problems that arise in the production, processing and storage processes, taking into account these features and other necessary conditions. A questionnaire was conducted with an equal number of businesses that have and do not have a geographical indication contract that receives and processes geographical indications, their awareness level, use, quality problems in the production, processing, storage and marketing processes of Malatya apricots, audits and whether there is a need for a certification program. According to the results of this research, it is recommended to implement a product certification program to solve the quality problems experienced for agricultural products that receive geographical indications, to ensure compliance of our local products with quality criteria and to provide safe and high-quality products for consumers in domestic and foreign markets. The quality problems and suggested solutions for Malatya apricot will also provide data for the quality problems and certification activities of other geographically indicated agricultural products in Türkiye.Tétel Korlátozottan hozzáférhető A new innovation in the market: The Ratatouille PizzaKiss, Tamas; Máthé, Endre; DE--Mezőgazdaság- Élelmiszertudományi és Környezetgazdálkodási KarThis thesis is about how food innovation works in practice. It was introduced by an example, a pizza, which was invented in France. The thesis introduces the short history of the pizza and how it s transforms from time to time. A market study conducted in Angers, then the concept has been made. The whole innovation process is presented step by step to fulfill all the necessary information how is it works in the food industry.Tétel Korlátozottan hozzáférhető The comparison of zeolite and bentonite efficiency for reducing ammonium in different temperatureMahavong, Kamolthip; Kovács, Elza; DE--Mezőgazdaság- Élelmiszertudományi és Környezetgazdálkodási KarThis study is to investigate the efficiency for reducing ammonium of natural clay minerals between zeolite and bentonite in different contact time (0, 8, 8, 24, 32, 48, 56 hours), temperature (cold: 0-10 ˚C, room: 23 ˚C, hot: 40-50 ˚C) and dry and saturated with hydrochloric acid absorbents situations. Results showed dry zeolite can absorb ammonium better than bentonite in all of temperature situations and the saturated H+ bentonite can absorb ammonium better than dry bentonite which trend of adsorption was found increasing after 8 hrs. and showed the most adsorption after 24 hrs. at all of temperature. The size of dry zeolite was smaller than dry bentonite and after both absorbent materials saturated with ammonium solution and saturated with hydrochloric solution, it was split to be small size that made more surface area to absorb ammonium.Tétel Korlátozottan hozzáférhető Exploring caffeine's impact and source analysis using HPLCEkiran-Adebayo, Oluwaseyi; Aron, Beni; DE--Mezőgazdaság- Élelmiszertudományi és Környezetgazdálkodási KarThis research explored the effects of caffeine on human physiology and examined its many origins via the use of High-Performance Liquid Chromatography (HPLC). The content of caffeine in various samples were precisely determined using HPLC. The findings revealed large variations in the caffeine composition across different product. The physiological impacts of caffeine was spoken about as well as caffeine alternatives and much more .The research showed which the samples had the highest caffeine, as seen by the HPLC analysis. The study offers significant knowledge on the origins of caffeine and its possible impacts on the human body.Tétel Korlátozottan hozzáférhető Rice noodle based on chickpea and sweet potatoHu, Di; Máthé, Endre; DE--Mezőgazdaság- Élelmiszertudományi és Környezetgazdálkodási KarImprove the quality of traditional rice noodles by adding chickpeas and sweet potatoes. After repeated testing to determine the amount of addition. After laboratory testing to determine its nutritional value. Finally, invite students to taste and evaluate, and finally determine the improvement plan and the most popular products.Tétel Korlátozottan hozzáférhető Analisis of nutrient content of different poultry manure solutionsRodriguez Murcia, Oscar Javier; Nagy, Péter Tamás; DE--Mezőgazdaság- Élelmiszertudományi és Környezetgazdálkodási KarThe General objective of this research was to determine the optimal tea compost making process taking into accountratio dilution, time and temperature for increasethe availability of nutrients in soil, by analysing the effects of three different temperature and three different brewing times on thenutrient available concentration (nitrate (NO3-), Ammonium (NH4+), Potassium (K+), Phosphorus (PO43-)) and pH.Theresearchtook place in the laboratoryfacilities of the Institute of water and environmental managementof the University of Debrecen from February of 2020. Where Granulated poultry manure was obtained from a commercial supplier, by mixing this based material with distilled water, 3 different Compost tea solution were analysed.Tétel Korlátozottan hozzáférhető Fortification of Bavarian sausages with Sea buckthorn (Hippophae rhamnoides L.) seeds and peelSeesregdorj, Avidmaa; Mathe, Endre; DE--Mezőgazdaság- Élelmiszertudományi és Környezetgazdálkodási KarSea buckthorn is a remarkable plant with a long history of use in traditional medicine. Due to itsexceptional chemical composition containing a range of vitamins, fatty acids, and polyphenols, this fruit improves overall health, provides antioxidant properties, and demonstrates anticancer effects. Although fruit oil and juice are commonly used, the seed and skin are often overlooked. Therefore, these parts of sea buckthorn could potentially be utilized as an active ingredient for the fortification of meat products as an organic additive with few health risks. By implementing it into Bavarian sausages, the nutritional value could was increased specifically dietary fiber content, while providing additional antioxidant effects.Tétel Korlátozottan hozzáférhető Assessing the effect of mineralization of different types of poultry manure on the pH, NO3- and NH4+ levels of sandy soil at different soil moisture levels over timeKaranja, Mary Waithera; Nagy, Péter Tamás; DE--Mezőgazdaság- Élelmiszertudományi és Környezetgazdálkodási KarThis study focused on assessing nitrogen mineralization in sandy soil amended with different types of poultry manure. The pH, NO3- and NH4+ levels in the soil were assessed at different soil moisture conditions over a short laboratory aerobic- incubation period. The objectives of the study were: (1) To assess the pH levels of the manure-amended soil at different soil moisture conditions during the aerobic incubation period, (2) To assess the NO3- levels of the manure-amended soil at different soil moisture conditions during the aerobic incubation period, (3) To assess the NH4+ levels of the manure-amended soil at different soil moisture conditions during the aerobic incubation period.Tétel Korlátozottan hozzáférhető Milk quantity and milk quality analyses based on HACCP at Béke Mezőgazdasági Kft.Jargalsaikhan, Amarjargal; Nikolett, Szőllősi; DE--Mezőgazdaság- Élelmiszertudományi és Környezetgazdálkodási KarIn the present, we discussed the milk quality and quantity based on HACCP at A Béke Mezőgazdasági Kft. The objective of the my research is to evaluate milk yield and quality parameter at Béke Mezőgazdasági Kft. Milk samples were collected and analyzed to determine milk quality components.The sample taken is analyzed in the laboratory of Állattenyesztési Teljesítményvizsgálo (Át)Kft. Milk fat, milk protein, lactose, somatic cell count and urea content are measured.Tétel Korlátozottan hozzáférhető Influence of different foliar fertilization treatments on the response of winter oat towards the abiotic stress through UAV-based surveysAcosta Santamaria, Solange Paola; Budayné Bódi, Erika; DE--Mezőgazdaság- Élelmiszertudományi és Környezetgazdálkodási KarIn recent years, the popularity of using unmanned aerial vehicles (UAVs) for environmental and agricultural purposes has increased because of their practicality and non-invasiveness. In the present study, five Hungarian winter oat (Avena sativa L.) varieties were involved into a field experiment to evaluate their response and tolerance to drought stress influenced with three different foliar fertilization treatments based on silicon, sulfur and the combination of both elements (Si, S, SiS) in the growing season of 2021-2022. Wide range of information from aerial surveys which includes vegetation indices from multispectral sensor, surface temperature and crop height from LiDAR payloads were evaluated in their interaction with production features such as yield, thousand kernel weight and grains moisture, with the objective to monitor the effects of the drought stress and the foliar fertilization treatments in the status of the plants at its different phenological stages. The results showed that the silicon-sulfur combined fertilization caused the most advantageous changes in the crop in term of NDVI, NDRE, plant height, temperature and yield. The statistical correlations show a positive and strong link between the average yield and the UAV parameters of NDVI and NDRE and in negative way with the crop temperature, however, in the study of the treatments and varieties separately, statistical divergences were also found with the same trend but in unequal scale, showing the contribution of the genotype in the resistance and effects of the abiotic stress. These results effectively support the use of UAVs to assess field experiments and obtain information about the tolerance of different varieties of winter oat towards the water stress and consequently propose alternatives and solutions that counteract the effects of climate change and weather variability in the crops that can put their yield at risk and furthermore the food security.Tétel Korlátozottan hozzáférhető Impacts of the use of gluten-free cereals and spices on the quality parameters of beerOrhotohwo, Oghenetega Lois; Czipa, Nikolett; Alexa, Lóránd; DE--Mezőgazdaság- Élelmiszertudományi és Környezetgazdálkodási KarThe purpose of this study was to prepare different pale beers by using selected gluten-free ingredients that will be suitable for people suffering from celiac disease. The quality attributes of wort and beer produced entirely from malted oat grains alone, malted oat with corn flakes and also with rice flakes mixed with various quantities was examined. The physiochemical characteristics of the different gluten-free beer with the addition of ginger in comparison to barley-based beers, as well as the beer having ginger was determined among others. The cereal blends possessed some promising attributes as an adjunct for gluten free beer brewing. Even though the produced beer is suitable for people suffering from celiac disease, the barley-based beer showed some better nutritional traits compared to the gluten-free beer.Tétel Korlátozottan hozzáférhető Heat stress induced changes in some blood parameters in pigsLeite Rodrigues, Marjorie; Szabó, Csaba; DE--Mezőgazdaság- Élelmiszertudományi és Környezetgazdálkodási KarThe study's main objective was to investigate the effects of chronic HS on pigs and how they could be mitigated by dietary treatments that included antioxidant nutrients such as vitamin C, vitamin E, zinc, and selenium. The animals were divided into four treatment groups (three pens per treatment) based on their live weight. Three dietary treatment groups will be placed in the high-temperature room: basal feed (HC), elevated 1 (HE1), and elevated 2 (HE2) (HE2) Two additional dietary treatments (E1 and E2) were developed by supplementing with increased levels of vitamin E, vitamin C, Zn, and Se (organic source). We can conclude from this study that antioxidants help pigs maintain their temperature better when compared to pigs in heat stress who do not receive a feed supplement. Furthermore, creatinine levels were surprisingly higher than expected, particularly in pigs given double the amount of antioxidants. However, it is important to note that more research and investigation are required to better understand the benefits of antioxidants in overcoming heat stress.Tétel Korlátozottan hozzáférhető Benefits of lentil snacks through the extrusion food manufacturing processDobariya, Fenil Rajeshbhai; Sipos, Péter; DE--Mezőgazdaság- Élelmiszertudományi és Környezetgazdálkodási KarSince lentil flour has a high ratio of vitamins and fiber and is low in fat, it is a wonderful substitute for other types of flour when making nutritious snacks. Three meals make up the conventional European meal pattern, however eating between meals, or snacking, has recently gained in popularity. In the production of food, extrusion is a common technique. Food with high fiber content, little carioles, and favored textures are the end goals of this technique. Due to the high temperature and pressure during the manufacturing process, chemical interactions between food molecules occurred. It has been claimed that using lentil flour in the extrusion process is appropriate.Tétel Korlátozottan hozzáférhető Effect of the anthocyanin rich sour cherry extract to the tight junktions of the inflamed vascular cellsOrazgeldiyeva, Guljemile; Markovics, Arnold; DE--Mezőgazdaság- Élelmiszertudományi és Környezetgazdálkodási KarThe Hungarian Sour Cherries have remarkable anthocyanin content. The nutraceutical and pharmaceutical effect of the anthocyanin have been considerably studied. Several studies indicated Anthocyanin’s benefits to the human health. Because of their antioxidant activity, Anthocyanin has protective effect against oxidative stress, modulate blood glucose, lower blood pressure, and reduce inflammation. Based on this knowledge our study focus was to examine ACRE effect to the tight junction of inflamed vascular cells. All chemicals were obtained from Sigma-Aldrich. Pure ACRE and HUVECs were provided by Departments of Debrecen University. TNF-a used as inflammatory model. Determined applicable 50mg/ml ACRE concentration applied for experiments. Concerning our experiments results found that anthocyanin sour cherry extract alleviated TNFαinduced ZO-1 and Occludin expression. Cells showed decreases in the mRNA level of ZO-1, Occludin following TNF-α treatment which was significantly increase by ACRE. This study indicates that the anthocyanin-rich sour cherry extract could be protective in inflammatory endothelial dysfunction by their haemostatic and vasoactive effects, anti inflammatory and pleiotropic effect including anti-oxidative.Tétel Korlátozottan hozzáférhető Preparation and investigation of methylene blue strengthened PVB nanofiber filtersGurbanmuhammedov, Kerimguly; Prokisch, József; DE--Mezőgazdaság- Élelmiszertudományi és Környezetgazdálkodási KarNanofibers made by electrospinning have emerged as one of the most captivating and promising areas of research in recent times. Their remarkable versatility enables their utilization across a wide array of sectors, making them a subject of immense interest among scientists, engineers, and innovators alike. In our groundbreaking experiment, we delved into the realm of nanofibers by employing electrospinning techniques to fabricate filters composed of polyvinyl butyral (PVB) infused with methylene blue. Our primary objective was to explore the strength, morphological structure, and filtration efficiency of these nanofiber filters. The results of our experiment proved to be truly remarkable and reinforced the potential of nanofiber technology. We discovered that the addition of methylene blue to PVB nanofibers not only enhanced their functionality but also showcased numerous advantageous attributes. First and foremost, the strength of the nanofiber filters was significantly improved with the incorporation of methylene blue. The interlocking network of nanofibers exhibited enhanced mechanical properties, leading to increased durability and resilience. This newfound strength ensured that the filters could withstand rigorous handling and continue to perform optimally under various conditions. Furthermore, the morphological structure of the PVB nanofibers experienced a notable transformation upon the inclusion of methylene blue. The addition of this dye not only imparted a distinct color to the filters but also influenced the overall arrangement of the nanofibers. The presence of methylene blue contributed to the formation of a more uniform and well-organized fiber network, which further enhanced the filtration capabilities of the filters. Finally, and perhaps most importantly, the filtration efficiency of the methylene blue-infused PVB nanofiber filters surpassed our expectations. The unique properties of methylene blue, including its adsorption and antimicrobial properties, complemented the inherent characteristics of nanofibers. This synergistic effect resulted in an improved ability to capture and retain a broad range of particles, contaminants, and pathogens from various media, including air, water, and other liquids. In conclusion, our successful experiment provided compelling evidence that the addition of methylene blue to PVB nanofibers greatly enhances their functionality. These findings open up new avenues for the application of nanofiber technology in diverse fields, such as air and water filtration, biomedical engineering, energy storage, and many more. The continued exploration of nanofibers and their unique properties holds tremendous potential for advancements and innovations that can address pressing global challenges and revolutionize various industries.