Eva Varga-Visi

Eva Varga-Visi
Hungarian University of Agriculture and Life Sciences (MATE)

PhD

About

31
Publications
2,469
Reads
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149
Citations
Citations since 2016
10 Research Items
74 Citations
20162017201820192020202120220510152025
20162017201820192020202120220510152025
20162017201820192020202120220510152025
20162017201820192020202120220510152025

Publications

Publications (31)
Article
Full-text available
The granary weevil Sitophilus granarius L. is a pest causing substantial damage to stored wheat worldwide, against which the elaboration of sustainable control methods has recently been gaining importance. Our objective was to assess the efficacy of a rapid atmospheric convection heat transfer method against S. granarius under laboratory conditions...
Article
Full-text available
Sensory properties of foods mainly affect purchasing decisions. In case of sausages, deterioration of pigments of meat and spices cause discolouration, while lipid oxidation leads to the formation of off-odours, and these two processes are connected. Lipid oxidation promotes the conversion of pigments, while the formation of metmyoglobin accelerate...
Article
Full-text available
Consumption of dairy products is one of the most natural ways to introduce probiotics. However, the beneficial effects of the probiotics might depend on the administration form. The aim of this study was to investigate the beneficial properties of two probiotic strains: Bifidobacterium animalis subsp. lactis (BB-12) and Lactobacillus acidophilus (L...
Article
Full-text available
Biophoton emission is a well-known phenomenon in living organisms, including plant species; however, the underlying mechanisms are not yet well elucidated. Nevertheless, non-invasive stress detection is of high importance when in plant production and plant research. Therefore, the aim of our work was to investigate, whether biophoton emission is su...
Article
Full-text available
Climate change will lead to increasingly hot summers where the temperature rises above the thermoneutral range of pigs; as a result, they get exposed to heat stress. One of the most damaging consequences of long-lasting heat stress is oxidative stress arising from the increasing level of reactive oxygen species. In order to eliminate oxidative stre...
Article
Full-text available
This study aimed to evaluate the effect of refrigerated storage on the microbial properties and organoleptic quality of Bologna-type turkey sausage, in which fat was partially replaced with pea fibre or potato starch. Each manufactured sausage had lower counts of Esherichia coli and enterobacteria than 1 log CFU·g ⁻¹ , counts were below 2 log CFU·g...
Article
Full-text available
The amount of volatile bioactive compounds of garlic (Allium sativum L.) can be modified by techniques that involve disintegration of cells or/and heat transfer. In this study, after crushing of garlic, the amount of organic sulfides increased in the headspace in the function of time (P < 0.05), while the amount of allicin was not influenced (P = 0...
Article
The proper quantification of serotonin and melatonin in different foods is indispensable to evaluate the significance of their dietary intake on blood and plasma levels in humans. This review summarizes the issues regarding the measurements of these compounds from sour cherry and sweet cherry. Sample preparation and analytical methods are discussed...
Article
The fat content of Bologna-Type Turkey sausages was partially replaced with pea fi ber or potato starch. Textural properties of full fat Turkey sausage were mainly restored in sausages when fat was partially replaced with some levels of pea fi ber (0.6, 1.2%) or potato starch (1.9%). Authors observed signifi cant correlation (P<0.01) between instru...
Article
In the research area of healthier meat products a possible trend is to replace high energy density fat in formulations with substances providing less energy than fat. The aim of the producers is to obtain a product having maximum yield with similar or same organoleptic properties and structure like well-known full-fat analogues. Properties of high...
Chapter
This chapter provides a short introduction to the chemistry and biosynthesis of conjugated linoleic acid (CLA) and discusses the possible methods by which the CLA content of fermented food products can be increased. One possible way to produce foods with enhanced levels of CLA is the application of CLA-enriched raw materials. Therefore, the CLA con...
Article
The aim of the research was to compare the amino acid composition of colostrum and milk of the most current dairy cattle breed (Holstein-Friesian) and that of other breeds that occur less frequently. Breeds were kept at the same farm, other factors affecting colostrum and milk composition such as housing system and feed regime were kept at the same...
Article
In the quantitative analysis of cystine and cysteine, before hydrolysis the compounds are often oxidized to cysteic acid with performic acid. The applicability of this process to the quantification of the enantiomers of cystine and cysteine has been examined. An RPHPLC analytical method was developed for determination of the amount of cysteic acid...
Article
Full-text available
The influence of the operation conditions (temperature and residence time) of a thermic treatment on the total amount (free and protein-bound) of amino acid enantiomers of dry fullfat soya was investigated. Total amino acid content was determined using conventional ion-exchange amino acid analysis of total hydrolysates and chiral amino acid analysi...
Article
Full-text available
The changes in the concentration and those of composition of alanine, aspartic acid and glutamic acid enantiomers were investigated during manufacture of Cheddar cheese. The amount of D-alanine increased continuously during ripening following the liberation of L-alanine originated from the proteolysis of milk proteins. There was slightly more D-asp...
Article
Diastereoisomers of L- and D-tryptophan were formed with a chiral reagent, 1-thio-β-D-glucose tetraacetate and o-phthaldialdehyde, and were separated from the derivatives of the other amino acids that occur in food proteins on an achiral column by high performance liquid chromatography. Mercaptoethanesulfonic acid that is used as an agent for hydro...
Article
Full-text available
Diastereoisomers of L- and D-tryptophan were formed with a chiral reagent 1-thio-
Article
Performic acid oxidation of cysteine and methionine resulting in the formation of cysteic acid and methionine sulphon has been applied in order to avoid the loss of these two sulphur containing amino acids during the acidic hydrolysis of proteins that is necessary prior to amino acid analysis. The aim of the research was assigned by the increasing...
Article
The purpose of the research was to determine the fatty acid composition of milk of common breeds in Hungary that is Hungarian Simmenthal, Red Holstein Friesian and Black Holstein Friesian and the changes in the fatty acid composition of their milk fat throughout the year with special respect to the conjugated linoleic acid content. The amount of un...
Article
The regular quality control on the adequacy of heat treatment of fullfat soybeans requires the application of rapid chemical methods. In the present work the trypsin inhibitor activity test and the urease test were applied on fullfat soya samples that were cooked in a pressured steam (toasted) or extruded at different temperatures and speed rates....
Chapter
The chapter presents a survey on the possibilities of determination of the age of archaeological samples containing proteins based on the transformations of amino acids therein. The first possibility is to estimate the chronological age based on the extent of racemization of the L-amino acids, which are the constituents of native proteins. In 1967,...
Article
Mercaptoethanesulfonic acid (MES-OH) can be applied for hydrolyzing proteins. The aim of our research was to examine if it can be used also as a derivatization reagent for fluorescens detection of amino acids together with OPA (o-phthaldialdehyde) instead of ME (mercaptoethanol) owning to its thiol-group. Corn, soybean and meatmeal samples were hyd...
Article
In the quantitative analysis of cystine, cysteine and methionine content of foods and feeds, the sulphur containing amino acids are often oxidised by performic acid before hydrolysis of the protein to make the determination more punctual. The applicability of the performic acid oxidation to the quantification of the enantiomers of sulphur-containin...
Article
Conjugated linoleic acids (CLA) belong to the family of recently discovered anti-cancer factors found in milk fat. In order to exert a significant protection against the development of cancer, intake of CLA should be increased, which can be accomplished with the consumption of food products with enhanced CLA level. The increase of CLA content in mi...
Article
Summary In recent decades several methods have been developed for determination of the proportion of nitrogen-containing substances passed from the rumen into the abomasum, or small intestine, which are of microbial origin. Recently, when examining thed-amino acid content of foodstuffs, particularly milk and milk products, it was observed that, in...
Article
In the past years several methods have been developed for the determination of thc proportion of the nitrogen-containing substances of microbial origin passed from the rumen into the abomasum or the small intestine. Recently, on examining the D-amino acid content of foodstuffs, particularly milk and milk products, it has been observed that, in addi...
Article
The authors determined the fatty acid composition and the fat cholesterol content of the fat of Mangalica, Hungarian Large White x Hungarian Landrace and Mangalica x Duroc pigs. It was established that no significant difference among the three genotypes could be detected with respect to saturated, unsaturated, or the essential fatty acids, nor in r...
Article
D-amino acids occurring in dietary proteins originate as a consequence of technological intervention while basic materials are being prepared for consumption. Foodstuffs are the most significant sources of D-amino acids, as in the process of cooking or during the various processing procedures used in the food industry dietary proteins undergo racem...
Article
Following the deproteination of the milk sample by means of zinc hexacyanoferrate, acetoacetic acid was decarboxylated by heating; the acetone originally present was then determined together with the acetone formed. The essence of the determination was that acetone reacted with bromine in the presence of sulphuric acid, following which, the bromoac...

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