Lívia Hajas

Lívia Hajas
Budapest University of Technology and Economics · Department of Applied Biotechnology and Food Science

MSc

About

19
Publications
2,669
Reads
How we measure 'reads'
A 'read' is counted each time someone views a publication summary (such as the title, abstract, and list of authors), clicks on a figure, or views or downloads the full-text. Learn more
200
Citations
Citations since 2017
7 Research Items
141 Citations
2017201820192020202120222023051015202530
2017201820192020202120222023051015202530
2017201820192020202120222023051015202530
2017201820192020202120222023051015202530
Education
February 2010 - January 2012
Budapest University of Technology and Economics
Field of study
  • Food quality and food technology

Publications

Publications (19)
Article
Full-text available
Gluten-free (GF) diets often become nutritionally imbalanced, being low in proteins and fibers and high in sugars. Preparing GF foods with improved nutritional value is therefore a key challenge. This study investigates the impact of different combinations of whey protein (11.9%), inulin (6.0%) as dietary fiber, and xylitol (27.9%) as a sweetener u...
Article
Full-text available
Monotony in a gluten-free (GF) diet can be a challenge because of a limited choice of acceptable cereal sources. This study investigates the potential of five types of differently coloured lentils in the development of GF cookies using rice flour as a reference. Raw materials (lentil flours) and cookies were characterised in terms of physicochemica...
Article
In the last couple of decades, the nutritional role and perception of gluten became controversial. In one hand, gluten proteins play a central role in determining the baking quality of wheat and other cereals. On the other hand, hypersensitivity reactions triggered by gluten in susceptible individuals have become subjects of growing interest. Of th...
Article
A glutén, vagy sikér fehérjék táplálkozás-élettani szerepe és megítélése az utóbbi évtizedekben kettőssé vált. A glutén fehérjék egyrészt központi szerepet töltenek be a búza és más gabonák sütőipari minőségének kialakításában. Másrészt azonban egyre inkább előtérbe kerülnek olyan túlérzékenységi reakciók, melyeket szintén a glutén fehérjék váltana...
Article
The reliability and comparability of gluten analytical results in gluten-free foods is hampered by the lack of reference materials (RM). This is partly caused by the yet incomplete knowledge of the effect of genetic and environmental variability of wheat proteins on immunochemical analyses, which affects the choice of gluten source to be applied fo...
Article
Gluten proteins of certain cereals (wheat, rye and barley) can trigger hypersensitivity reactions. In special dietary products for people intolerant to gluten, their amount must not exceed the regulatory threshold levels. The source of gluten can influence gluten quantitation due to variability in protein profile of grain cultivars and species. A p...
Article
Full-text available
In special dietary products for people intolerant to gluten, gluten content is not supposed to exceed the regulatory thresholds. Enzyme-linked immunosorbent assays (ELISAs) are routinely used to quantitate gluten in these products. They measure gliadin/gluten with high specificity and sensitivity, but they have some limitations. Quantitative and qu...
Article
Since the components causing hypersensitivity reactions (allergies, celiac disease) are usually proteins, therefore, learning about their potential changes is important from the food safety point of view. If the proteins undergo various structural modifications during processing, their determination in foods could be problematic. Nevertheless, the...
Article
The weaker performance of generally used analytical methods for allergen analysis in processed foods can be connected to protein denaturation. To understand the nature of protein denaturation processes, experimental but realistic model matrices (corn starch based mixture, hydrated dough, and heat treated cookies) were developed that contain a defi...
Article
In order to support patients’ safety, the analytical methods should be able to quantify the allergenic proteins in food products. Analytical performance of the currently used ELISA methods is not always appropriate, particularly in case of processed foods. A possible way to investigate the sources of analytical errors is the utilisation of model fo...
Article
Full-text available
Disorders induced by cereal proteins (e.g. wheat allergy, celiac disease) are widespread in human population. Since their only effective treatment is the avoidance of the problematic proteins, patients have to be familiar with the composition of food products. For checking special foods produced for them, proper analytical methods are necessary. At...
Article
For detection and quantification of food proteins triggering hypersensitivity reactions, reliable, validated analytical methods are necessary. At present, the most commonly used methodology for this purpose is ELISA. The lack of incurred reference materials (RM) complicates the fulfilling of method validation. Today, a well identifiable research di...
Chapter
Food allergies represent a major food-safety and public-health problem. To handle food-allergy-related issues, involvement of all stakeholders such as food manufacturers, consumers, suppliers, authorities and analytical laboratories is necessary. For the sake of food safety and reliable information for patients, food manufacturers are obligated to...
Article
Full-text available
Introduction Handling major hypersensitivity reactions (e.g. celiac disease) triggered by proteins of wheat and other cereals is a challenging task for healthcare systems, legislative forces and the related fields of food analysis as well. In spite of the fact that there are available official threshold levels for labelling the absence of gluten, w...
Article
Full-text available
The food allergy is a hypersensitivity reaction against naturally occurring proteins in food. These types of disease can cause not only personal inconvenience to the patient but serious health, food safety and food analysis, social-economic problems. The only effective treatment for these illnesses is a life-long diet avoiding the allergenic foods...
Article
Celiac disease and wheat allergy are the most common adverse reactions triggered by cereal proteins, mainly gluten, which is one of the 14 allergenic food ingredients that must be labeled on food products in the European Union (EU). To meet the requirements of this regulation, reliable analytical methodology for proper quantification of gluten is n...
Article
Hypersensitivity reactions (allergy and intolerance) triggered by certain food proteins affect an increasing rate of population. The only effective treatment of these illnesses is the total avoidance of the problematic proteins from patient's diet. At the moment the labeling regulations of European Union defines 14 foodstuffs or components which ar...
Article
Food allergy and intolerance became very important problems in food safety and healthcare during the last few decades. Beside the pharmaceutical treatment of the symptoms, effective cure of these illnesses is the avoidance of the problematic food proteins. According to this reason, proper legislation is crucial for protecting sensitive people. In t...

Network

Cited By