Food Development Considering Healthy Nutrition Using Fenugreek and Black Currant

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dc.contributor.advisorMáthé, Endre
dc.contributor.advisorDiósi, Gerda
dc.contributor.authorIsmaiel, Lama
dc.contributor.departmentDE--Mezőgazdaság- Élelmiszertudományi és Környezetgazdálkodási Karhu_HU
dc.date.accessioned2019-04-26T08:06:52Z
dc.date.available2019-04-26T08:06:52Z
dc.date.created2019-04-26
dc.description.abstractWe focused heavily in this study to guide consumers to new health promoting behaviors using sustainable resources in daily diet. Black currant is one of the Ribes to be heavily promoted nowadays due to its bioactive components and the exceptionally high levels of vitamin C. We investigated the viability of Drosophila melanogaster on black currant buds extract in three different concentration (10,20,30 ml) using normal and high sugar media with two temperature conditions (25°C and 28°C). Briefly, this study approved the importance of developing new food stuff in order to obtain more health benefits and increase the awareness of consumers to use more sustainable resources in their daily diets.hu_HU
dc.description.courseFood Safety and Quality Engineeringhu_HU
dc.description.degreeMSc/MAhu_HU
dc.format.extent46hu_HU
dc.identifier.urihttp://hdl.handle.net/2437/266175
dc.language.isoenhu_HU
dc.subjectFenugreekhu_HU
dc.subjectBlack Curranthu_HU
dc.subjectDrosophila Melanogasterhu_HU
dc.subjectMa'amoulhu_HU
dc.subject.dspaceDEENK Témalista::Mezőgazdaságtudományhu_HU
dc.titleFood Development Considering Healthy Nutrition Using Fenugreek and Black Curranthu_HU
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