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• Food safety of plant origin food

  161-164

  Zoltán Győri

  Views:

  507

  Expectation regarding changes related to food production, transportation, distribution and marketing have changed considerably in several regions of the world over the past decades. It is especially true for highly industrialized countries where not only the food security is important but the food safety is essential too. The concentration of production – processing – distribution involves the danger on the one hand products of unsuitable quality from point of view of nutritional physiology and the other hand ones that may contain substances harmful to human health will become widespread among consumers. We investigated the heavy metal, pesticide remains and mycotoxin content of different plant products.

• The effects of curing technology on the rheological and organoleptic features of meat products

  139-142

  Zoltán Tudós

  Anita Vass

  Erika Hanczné Lakatos

  Balázs Ásványi

  Views:

  202

  Meat products are important staple foodstuffs owing to their high protein, vitamin and mineral content. Meat plants do not only use traditional production technologies but also develop methods that preserve the nutritional value of meat or improve the texture and organoleptic features of meat products. These features play an important role in the consumer society. Consumers first meet the external features of meat and this experience influences their decisions. Our analyses compared a traditional and a new curing procedure. Besides organoleptic inspections, we analysed texture with a CT3 type Texture Analyser to obtain quantified information on the condition of meat samples in the various curing phases. We used our results to compare traditional and new curing procedures.

• Studying of quality parameters of Hungarian and Greek honey samples

  147-153

  Éva Széles

  Mária Borbély

  József Prokisch

  Béla Kovács

  Ilias Vlachos

  Eleftherios K. Alissandrakis

  Paschalis C. Harizanis

  Zoltán Győri

  Views:

  971

  Honey has been a valuable food for mankind since ancient times. It was the only sweetener until the start of industrial sugar mass production. Honey plays an important role in our nutrition and its positive effects on health are well-known. The quality of Hungarian honey is perfect, so it is very important to safeguard and monitor its quality continuously and to build up a good traceability and quality assurance system. For such a system, it is necessary to study the nutritional properties and the origin of different honey samples. In our study, we study Hungarian and Greek honey.