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Acta Universitatis Sapientiae, Alimentaria

Volume 11 (2018): Issue 1 (December 2018)

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9 Articles
Open Access | Dec 24, 2018
The first ten years of Acta Universitatis Sapientiae, Alimentaria
János Csapó

János Csapó

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Csapó, János
  
Open Access | Dec 24, 2018
Evaluation of the microbiological quality of some dairy products
É. Laslo

É. Laslo

Sapientia Hungarian University of Transylvania, Faculty of Economics, Socio-Human Sciences and Engineering, Department of BioengineeringMiercurea Ciuc,
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Laslo, É.
 and 
É. György

É. György

Sapientia Hungarian University of Transylvania, Faculty of Economics, Socio-Human Sciences and Engineering, Department of Food ScienceMiercurea Ciuc,
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György, É.
  
Open Access | Dec 24, 2018
Antimicrobial resistance of bacterial isolates from different dairy products and their emergence in the food chain
É. György

É. György

Sapientia Hungarian University of Transylvania, Faculty of Economics, Socio-Human Sciences and Engineering, Department of Food ScienceMiercurea Ciuc,
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György, É.
 and 
É. Laslo

É. Laslo

Sapientia Hungarian University of Transylvania, Faculty of Economics, Socio-Human Sciences and Engineering, Department of BioengineeringMiercurea Ciuc,
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Laslo, É.
  
Open Access | Dec 24, 2018
Methods and procedures for reducing soy trypsin inhibitor activity by means of heat treatment combined with chemical methods
J. Csapó

J. Csapó

  • University of Debrecen, Faculty of Agricultural and Food Sciences and Environmental Management, Institute of Food TechnologyDebrecen,
  • Sapientia Hungarian University of Transylvania, Faculty of Miercurea Ciuc, Department of Food Science
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Csapó, J.
 and 
Cs. Albert

Cs. Albert

Sapientia Hungarian University of Transylvania, Faculty of Miercurea Ciuc, Department of Food Science
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Albert, Cs.
  
Open Access | Dec 24, 2018
Methods and procedures for the processing of feather from poultry slaughterhouses and the application of feather meal as antioxidant
J. Csapó

J. Csapó

  • University of Debrecen, Faculty of Agricultural and Food Sciences and Environmental Management, Institute of Food TechnologyDebrecen,
  • Sapientia Hungarian University of Transylvania, Faculty of Miercurea Ciuc, Department of Food Science
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Csapó, J.
 and 
Cs. Albert

Cs. Albert

Sapientia Hungarian University of Transylvania, Faculty of Miercurea Ciuc, Department of Food Science
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Albert, Cs.
  
Open Access | Dec 24, 2018
Production of prebiotics via reactions involving lactose as well as malic acid and citric acid
J. Csapó

J. Csapó

  • University of Debrecen, Faculty of Agricultural and Food Sciences and Environmental Management, Institute of Food TechnologyDebrecen,
  • Sapientia Hungarian University of Transylvania, Faculty of Miercurea Ciuc, Department of Food Science
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Csapó, J.
, 
D. Kiss

D. Kiss

University of Debrecen, Faculty of Agricultural and Food Sciences and Environmental Management, Institute of Food TechnologyDebrecen,
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Kiss, D.
 and 
Cs. Albert

Cs. Albert

Sapientia Hungarian University of Transylvania, Faculty of Miercurea Ciuc, Department of Food Science
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Albert, Cs.
  
Open Access | Dec 24, 2018
Production of protected amino acids using the reaction between hydroxycarboxylic acids and amino acids as well as binding on the bentonite
J. Csapó

J. Csapó

  • University of Debrecen, Faculty of Agricultural and Food Sciences and Environmental Management, Institute of Food TechnologyDebrecen,
  • Sapientia Hungarian University of Transylvania, Faculty of Miercurea Ciuc, Department of Food ScienceMiercurea Ciuc,
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Csapó, J.
, 
Cs. Albert

Cs. Albert

Sapientia Hungarian University of Transylvania, Faculty of Miercurea Ciuc, Department of Food ScienceMiercurea Ciuc,
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Albert, Cs.
 and 
D. Kiss

D. Kiss

University of Debrecen, Faculty of Agricultural and Food Sciences and Environmental Management, Institute of Food TechnologyDebrecen,
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Kiss, D.
  
Open Access | Dec 24, 2018
The role of selenium in nutrition – A review
R. Juhászné Tóth

R. Juhászné Tóth

University of Debrecen, Faculty of Agricultural and Food Sciences and Environmental Management, Institute of Food TechnologyDebrecen,
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Tóth, R. Juhászné
 and 
J. Csapó

J. Csapó

University of Debrecen, Faculty of Agricultural and Food Sciences and Environmental Management, Institute of Food TechnologyDebrecen,
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Csapó, J.
  
Open Access | Dec 24, 2018
Development of fortified bakery products based on kokoro, a traditional Nigerian snack
O. Fadairo

O. Fadairo

University of Debrecen, Faculty of Agricultural and Food Sciences and Environmental Management, Institute of Food TechnologyDebrecen,
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Fadairo, O.
, 
G. Diósi

G. Diósi

University of Debrecen, Faculty of Agricultural and Food Sciences and Environmental Management, Institute of Food TechnologyDebrecen,
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Diósi, G.
, 
I. Mironescu

I. Mironescu

University of Lucian Blaga Sibiu, Faculty of Agricultural Sciences, Food Industry and Environmental Protection, Department of Food EngineeringRomania
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Mironescu, I.
 and 
E. Máthé

E. Máthé

University of Debrecen, Faculty of Agricultural and Food Sciences and Environmental Management, Institute of Food TechnologyDebrecen,
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Máthé, E.
  

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Language:
English
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Business and Economics, Business Management, Industries, Agribusiness, Food Industry, Industrial Chemistry, Food Science and Technology
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