Effect of Two-Step Sous Vide Cooking and Storage on Microbiological and Oxidative Stability of Chicken Breast

por Hasani, Endrit, Kiskó, Gabriella, Dalmadi, István, Hitka, Géza, Friedrich, László Ferenc, Kenesei, György
Publicado 2023

Investigation of the effects of bovine collagen peptides and mixed berries on rheological properties and biological activity of egg white-based beverage via central composite desig...

por Varga-Tóth, Adrienn, Németh, Csaba, Dalmadi, István, Csurka, Tamás, Csorba, Renáta, Elayan, Majd, Enkhbold, Munkhnasan, Hidas, Karina, Friedrich, László Ferenc
Publicado 2023

Microencapsulation and Application of Probiotic Bacteria Lactiplantibacillus plantarum 299v Strain

por Sun, Weizhe, Nguyen, Quang D., Süli, Botond Kálmán, Alarawi, Firas, Szécsi, Anett, Gupta, Vijai Kumar, Friedrich, László Ferenc, Gere, Attila, Bujna, Erika
Publicado 2023

Comparison of techno-functional and sensory properties of sponge cakes made with egg powder and different quality of powdered blood products for substituting egg allergen and devel...

por Csurka, Tamás, Varga-Tóth, Adrienn, Kühn, Dorottya, Hitka, Géza, Badak-Kerti, Katalin, Alpár, Boglárka, Surányi, József, Friedrich, László Ferenc, Pásztor-Huszár, Klára
Publicado 2022