Application of eye-tracking methodology in food researches

 



Attila Gere, Mahmoud Said Rashed , Zoltán Kókai, László Sipos

Eye-tracking is a widely applied tool to follow the human gaze direction. Due to the excessive technical development of eye-trackers, nowadays several fields of applications are available. A new field is food research where numerous questions can be answered by the analysis of gazing behaviour. The methodology might be applied not only in food marketing, but also in sensory analysis and consumer studies. In our article, we aim to introduce the principles of eye-tracking along with the major eye-movements and describe the meanings of the measured variables. Furthermore, several applications are introduced from food sciences.

LXIII./3. 30/09/17

Welcome 2017/3

Tuesday, September 06, 2016

Dear Readers, 

„I will not be wandering about, Trampling goosefoot in the bushes any more.1 ” But the editorial board of the Journal of Food Investigations will “wander” from its Fóti út home this fall: by the time the fall issue reaches your hand, our editorial board, together with the Hungarian WESSLING corporate group will be working in our new headquarters at Anonymus street 6, in the 4th district of Budapest. The recent history of our journal is full of changes: four years ago it had a brand new look, and this year its publisher moves to a new location.

 

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Investigation of the antimicrobial effect of black cumin oil using Staphylococcus aureus strains

Tuesday, September 06, 2016

Authors: Petra Mikulka, Iva Čanak, Jadranka Frece, Csilla Mohácsiné Farkas

1. Summary 
As customer awareness grows, there is an increasing consumer demand for minimally processed food products containing reduced amounts of additives. In order to preserve the safety and stability of foodstuffs, the use of preservatives is necessary in most cases, but their amounts can be reduced or they can be replaced by using alternative preservatives. There are numerous research findings in the scientific literature that support the antimicrobial effect, oxidative stability and scavenger abilities of black cumin oil. These properties, combined with its beneficial physiological effects, make it particularly suitable for use as a natural preservative.


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Experiments of food investigations in the education of high school students

Tuesday, September 06, 2016

Authors: Gergely Levente Szabo, Andras S. Szabo, Margit Izsak, Janos Bozi, Eszter Imola Tisza-Kosa

1. Summary 

Experiments have a dominant role in the education of natural science subjects. It has been our experience that students have been very satisfied, if the materials used in the experiments were well known substances to them, in this case foodstuffs. 



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Food and feed safety assessment of green peas grown in an arseniccontaminated area

Tuesday, September 06, 2016

Authors: Szilvia Várallyay, Andrea Balláné Kovács, Áron Soós, Béla Kovács

1. Summary 

Both natural and anthropogenic arsenic contaminations of soil and groundwater are a global problem for all parts of the world, in terms of which, in Hungary, primarily the Great Plain region is affected. Through growing plants on arsenic-contaminated soil, arsenic can enter the food chain, which can mean a serious food safety risk. In Hungary, more than 70% of the vegetable growing areas are located in the Great Plain area affected by natural arsenic contamination. 


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Food safety and energetics analysis of the heat treatment of milk

Tuesday, September 06, 2016

Authors: Péter Korzenszky, Ágnes Kovács, Richárd Meixner, Csaba Pettkó

1. Summary 

The food safety and energy efficiency of the heat treatment of cow’s milk was investigated by our research group. Of the known heat treatment processes, the results of our investigation are presented in the case of a cow’s milk treated at 75 °C and held for 5 minutes. Proper treatment of cow’s milk is probably the most pivotal issue in food production, but from the point of view of the manufacturing plant, food safety and the amount of energy used for the production are important as well. 



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Review of national standardization 2017/3

Tuesday, September 06, 2016

Author: Csilla Kurucz

 

Published national standards from June, 2017 to August, 2017

07.060
MSZ EN 16870:2017 Water quality. Guidance standard on determining the degree of modification of lake hydromorphology
07.100.20 Microbiology of water
MSZ EN ISO 9308-1:2014/A1:2017 Water quality. Enumeration of Escherichia coli and coliform bacteria. Part 1: Membrane filtration method for waters with low bacterial background flora (ISO 9308-1:2014/Amd 1:2016) (published in Hungarian)

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Local panorama 2017/3

Wednesday, September 07, 2016

Author: Gábor Szunyogh

Sugar-Free Cake of Hungary Announced

The cake of Margit Varga confectioner, with no added sugar, won the Sugar-Free Cake of Hungary competition, announced each year by the One Drop of Attention Foundation, together with the Hungarian Confectioner Industry Board. The victory of Spotted Annie was announced at the Parliament, together with the announcement of the Cake of Hungary and the program of the August 20 festivities. This year again, the cake was analyzed WESSLING Hungary Kft., operator of an independent food testing laboratory.

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Outlook 2017/3

Monday, December 05, 2016

European discussion about contaminated eggs

Until August 18, it had been announced by fifteen EU member states and two non-EU countries that eggs contaminated with insecticides had been found: Austria, Belgium, Denmark, France, Germany, Great Britain, Ireland, Italy, Luxembourg, the Netherlands, Poland, Romania, Slovakia, Slovenia and Sweden, as well as China and Switzerland.


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