Welcome 2018/4

Wednesday, December 05, 2018

Dear Readers,


In the 2nd issue of Volume LX of ÉVIK I wrote about how quickly the time of the editor-in-chief flies with the accumulation of our years, to quote my own line, the deadline is already here for issue no. 2..., with the words of Mónika Kurucz: Time flies on eagles’ wings, / … / As is uninterrupted / It all continues1. Now, in December 2018, we are celebrating the small anniversary of the renewal of ÉVIK: we have been editing our scientific journal for 5 years under the flag of WESSLING Nonprofit Kft. During this time, a total of 20 issues were published, in a volume of 2337 pages. On the occasion of our anniversary, at the end of our December issue you will find the table of contents of the issues published by us over the past 5 years, to be able to review all the material contained in them.

 

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Welcome 2018/3

Tuesday, September 25, 2018

Dear Readers,

 

In connection with the topic of the leading paper of our Fall 2018 issue, I am reminded of the lines of Dezső Kosztolányi: „Profit all of you by his example. This is what man is like, a singular sample. No copy existed before, nor does one at present. As on a living branch each leaf is different so time itself will breed no simulacrum1.” Our leading material is the work of Diána Bánáti and her colleagues. It is about consumers’ attitude towards cloning, a technique much debated from biological, moral and ethical points of view. In Kosztolányi’s time the statement was still true that the existence of a living being was a singular phenomenon that could not be repeated: „Too poor outrageous fortune, to take a second run at the miracle which was him alone1.” Well, the situation has changed radically by today, as far as opportunities for livestock breeding are concerned. With the knowledge and technical means at our disposal, we are able to make one or more viable copies of warm-blooded living creatures, for the time being with the aim of producing the highest possible quality and quantity raw materials for food production. The extensive material discusses one of the most controversial areas of biology and food economy with the help of a large number of literature references.

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Welcome 2018/2

Wednesday, June 20, 2018

Dear Readers,


I am writing these lines in a country far, far away. Outside it is scorching hot, the humidity in the air immediately condenses on my forehead, and in the first few days, this foreign climate even stopped my thoughts. I am thinking of our home, where „lovable (are the) plains, (the) marigold, lightly flowing (are the) meadows. The birch shakes a breeze with silver gaiety and the sky swings1”. In the summer of 2018, with the summer issue of the renewed Journal of Food Investigation, our total volume has surpassed 2,000 pages.

Our leading material presents the latest work of Ádám Tölgyesi et al. The authors discuss rapid and convenient screening methods of the residues of various antibacterial products using a high performance liquid chromatography system. The importance of the analysis of residues that have a significant impact on food chain safety is also signified by the unusually large collection of keywords, prepared for the paper.

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Welcome 2018/1

Tuesday, March 13, 2018

Dear Reader,

 

With Issue 1, Volume LXIV. of ÉVIK, our editorial board has begun its fifth year of operation. Thanks to your interest and, of course, to our authors, our journal seems to be getting stronger. We are referenced more and more often, our scientific articles are read by many people. Issue 1 is always prepared with spring in mind. According to Béla Hamvas „… For the extroverted man… spring is a liberation like no other. Impressions are multiplied a hundredfold and deepened. European people either all healed by spring, or they die.[1]” Well, we believe in continued strengthening, so after the gloomy winter, we plan our work with renewed vigor, since we already prepare for our summer issue.


The leading material of our March issue deals with the “main character” of the latest European Union regulation to come into force, acrylamide. According to the regulation, maximum permissible amounts of the genotoxic transformation product of the Maillard reaction in foodstuffs produced by heat treatment from raw materials containing proteins and carbohydrates together, have to be limited, starting from April 11. Compliance with the freshly established limit values will be monitored by the authorities, and producers and distributors of objectionable products will be sanctioned. In our publication, you can read about the processes that result in the compound, its toxicological characteristics, methods of analysis, and current European limit values. Naturally, some laboratory test results are also published.

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Welcome 2017/4

Thursday, November 30, 2017

Dear Readers,


By the end of November, we have finished the publication of the entire digitized material of ÉVIK, roughly 20,000 pages, on our website. All the scientific papers, publications, tables of contents, reports, etc., from the first papers published in 1955 to the present, are available in an easy to navigate library structure. By clicking on the Previous issues from 1955 menu, the articles can be individually downloaded. Free access to materials older than one year is provided to the colleagues interested in the science of food testing, and access is limited to those with a subscription only in the case of the latest four issues.

The scientific committees of the Department of Agricultural Sciences of the Hungarian Academy of Sciences (MTA) have renewed their doctoral requirements. As a consequence, it is expected that, in the first months of 2018, ÉVIK will be included among the listed journals of the MTA Committee on Horticulture and Food Science. 

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Welcome 2017/3

Wednesday, October 04, 2017

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. And changes are still not over. In the summer of 2017, a long standing dream of our editorial office has finally been fulfilled. An agreement was reached with the head of Arcanum Adatbázis Kft. and the managing director of WESSLING Közhasznú Nonprofit Kft. about converting the entire content of ÉVIK into electronic form. Following the agreement, digital processing of ÉVIK from the first issue, published in 1955 with Dr. József Kottász as editor, up to the latest issue was completed in August. This means that the entire material is expected to be published in a dual layer pdf format on the www.eviko.hu website before the end of the year, with free access. In the digitized material, consisting of approximately 20,000 pages, you will soon be able to read the papers of the most outstanding researchers of domestic and international food chemistry and analysis.

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Welcome 2017/2

Wednesday, June 21, 2017

Dear Readers,

 

Now, when I write these lines, I’m in a boarding house in Heves county, while „…I listen to how the pine ribs of the mountains creak, because they are being embraced by the giant arms of passing1…” Outside, the elements are raging, the floodgates of heaven have opened completely, summer rain and hail is pouring down, and the wind is twisting angrily the trees and bushes of the vineyard. Nevertheless, it is summertime, the air is excellent, and despite the temporary bad weather, we can look forward to the vacation.

However, before going on a vacation, I would like to recommend to your attention the summer issue of ÉVIK, the leading material of which was chosen to be the review work of Erzsébet Bognár. A material that can be put to good use has been compiled by the author on the chemistry and the toxicological characteristics of chloropropanols and glycidol esters, unwanted byproducts that form in food industrial heat treatment technologies.


We received the good news shortly before our deadline that the Journal of Food Investigations has been included in the list of accepted periodicals by the Department of Agricultural Sciences of the Hungarian Academy of Sciences. This means that ÉVIK has now become a recognized journal in Hungarian scientific life.

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Welcome 2017/1

Monday, March 20, 2017

Dear Readers,


I wonder a lot why, with advancing age, it seems that the daily time available to us is getting less and less. I think that the speed with which time passes is inversely proportional to extent of human expectations: eagerly awaited events seem to delay, and then the few blissful moments of fulfil­ment slip away with the speed of light into the carnival of the world. However, March has finally arrived – again: “Opening its rosy bosom, Spring descends to our meadow on tepid air. Zephyrs float on its balmy curls, And drink perfume.”1

Well, after these lyrical thoughts, what’s in store for our Readers in Issue no. 1 of 2017 of the renewed ÉVIK!

Our periodic column is here again: two professional books are presented. One of them is edited by Árpád Ambrus and Denis Hamilton (Food Safety Assessment of Pesticide Resi­dues), while the other one is authored by János Csapó et al. (Food counterfeiting and its detection).

Our lead material is a paper from the pen of Ádám Tölgyesi and Virender K. Sharma about the analytical methods of steroids used for veterinary purposes, a group of com­pounds that has been in the focus of the attention of both professionals and the general public for decades. Steroidal preparations are used as yield enhancers all over the world. Their food safety effects have been proved to be of concern, therefore, their application in the EU is prohibited. Instru­mental analysis methods of these compounds are compared by the authors. 

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Welcome 2016/4

Monday, December 05, 2016

Dear Readers,

With our December issue, we launch the last issue of the third volume of the renewed ÉVIK on its way, while winter approaches relentlessly: “Our withering forest is losing its or­naments, Yellow leaves rattle among its bare shrubs. There’s no rosy labyrinth, Zephyr does not swing Through the bal­samic scents1. Through the lines of Berzsenyi, an outstand­ing figure of Hungarian Romanticism, I feel that he must have favored more pleasant seasons – just like I do. Now, that our editorial board finished compiling the December issue of ÉVIK, while writing these lines, secretly I am thinking of Spring also…

Our editorial staff is in constant contact with the editors of SCOPUS, a database operated by the publishing house El­sevier. Our articles are now included in the material of one of the largest scientific search engines of the world, and so international interest has been raised in the papers published in the columns of the journal. According to the promises of the SCOPUS staff, all of the manuscripts of the last three years of ÉVIK will be entered into their database within a few weeks. Thus, articles published by us will gain an even wider publicity than before.

Construction of a catalogue of the authors of all electroni­cally available issues was completed a few days ago. This way, all of the scientific articles that have been published in ÉVIK since 1993 can now be retrieved by searching for any of their authors (https://eviko.hu/hu-hu/Szerz%c5%91k).

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Welcome 2016/3

Tuesday, September 06, 2016

Dear Readers,


Summer was still here when the finishing touches were put on the fall issue of ÉVIK. In the meantime, the lines of Endre Ady about the approaching fall came to my mind. The summer heat was suddenly interrupted by a cold storm, the air cooled down, but a day later I was again embraced by the romantic warmth of summer: „One moment: summer took no heed: whereon, / laughing, autumn sped away from Paris. / That it was here, I alone bear witness, / under the trees that moan .”1
One way or another, the beautiful summer is almost over, cooler days are coming, and we face the things still to do this year with renewed vigor. Special impetus is given to our future work by the good news that our scientific journal was adopted to the Scopus list by Elsevier publishing, which can be considered, according to our cautious hope, the ante-room of scientific performance measurement and evaluation. 

If, with the cooperation of our authors and readers, the current professional level of ÉVIK can be maintained, our journal will soon be one of the internationally recognized periodicals. Further efforts will be made by our editorial board to this end. 

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Welcome 2016/2

Monday, June 06, 2016

Dear Readers,

In scientific circles, as well as in public discourse, a more and more frequently emerging topic is the accelerating pace of the warming of our planet's atmosphere. One thing is certain: in recent years, heavy rains and extreme weather phenomena have become increasingly common. In addition to May rains that are worth gold, of course, long-awaited summer is knocking on the doors of nature, hot days and warm nights are coming. „Just look around, it is noon and you can see miracles, the sky is merry, with no creases on its forehead, acacia is blooming along the roads, the gold crest of the brook grows, and flashing signs are written in the bright air by a diamond-bodied large dragonfly lazily performing heroic deeds1.”

Our summer issue opens with a paper connected to both environmental protection and food safety, in which Gábor Bordós and Jens Rieber elaborate on the topic of so-called microplastics which are produced by the fragmentation of plastic wastes in our environment. Let me remind our dear readers of the article that appeared in the first issue of the 2014 volume of ÉVIK2, in which we wrote about the fact, among other things, that a food safety hazard is posed by compounds leaching from food contact materials, mainly packaging materials. Life prospects of organisms that come into contact with the microplastics which are present in the environment worsen and, additionally, when incorporated into the food chain, they can contaminate our foods, and mechanically damage the digestive systems of the mainly aquatic organisms that consume the plastic particles. It is worth considering that, in the case of packaging materials, migration happens only through a continuous food contact surface.

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Welcome 2016/1

Monday, March 21, 2016

Dear Readers,

 

February is the most exciting month to me probably because It is followed by the harbinger of spring, the vibrant March, my favorite month. It is a wonderful month of resurrection hidden in nature, of the life force about to erupt. As is my wont, let me quote another piece from the store of Hungarian literary gems, fit for the mood of March: ...The melting Fire is sent by the ash And its flame-desire not to be discouraged: It is March and Life is boundless.1

A few changes in the interior image of our scientific journal will be introduced, starting from the first issue of volume 62. Taking into account the opinion of our readers, the layout of the English versions of the manuscripts has been modified. Starting with our March 31 issue, the Hungarian text of our articles will be edited into a single block together with the drawings,  pictures, charts and tables belonging to the material, naturally with bilingual captions. When typesetting decimal fractions found in the tables, according to the rules of English grammar, decimal points will be used. English translations of the papers will be presented following the Hungarian text, also in a single block.

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Welcome 2015/4

Tuesday, December 08, 2015

Dear Readers,


You are holding our December issue in your hand once again.

To quote the Hungarian poet, Zoltán Zelk, December walks lumberingly, coughs wind / shakes his old head tremblingly / from which, like falling hair / snow flies and floats all over1.Before stopping for a short time ourselves, I would like to draw your attention to the valuable papers in the 4th issue of ÉVIK of the year 2015.

 

As the lead material of our scientific journal, I selected the paper of Vera Tabajdi-Pintér, which was prepared from her lecture on microbiology, presented at the trade day about the analysis of food contact materials, held on October 1, 2015, and organized by WESSLING Hungary Kft. The demands of the profession for the packaging materials of our age are becoming ever more complex. Food contact materials protect not only foods from the contaminating effects of the environment, but vice versa, protect the environment from the foods. Today, it is almost a basic requirement for a packaging material to indicate, in an intelligent way, the microbiological and physical state of the food found in it, and also to help maintain the quality of the packaged product as long as possible. It is a very difficult task to produce packaging materials that meet all physical, chemical and microbiological requirements completely.

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Welcome 2015/3.

Tuesday, September 29, 2015

Dear Readers!


It is the end of September again. I hope that all of our readers could relax during the this year’s unusually hot summer weeks, and the way now „restlessly turns to fall, rises, falls rust on the crown, the celestial breath is cool: the sky does not heat, only smokes, the sun only sighs1”, remembering summer adventures, everyday focus shifts back to creative work. This year, there have been two additions to our editorial board: Dr. Zsolt Hantosi is responsible for English translation and proofreading of the manuscripts, and Dr. Anett Popovics checks manuscripts received for publishing, and keeps close contact with members of the Editorial board, authors of our journal, and also with organizations measuring the professional performance of scientific publications.

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Welcome 2015/2

Tuesday, June 30, 2015

Dear Readers,


I present you our Summer 2015 issue. A few weeks ago, I was riding my bike on the road crossing the Vértes and Gerecse mountains. The interplay of the crisp and fresh smell of the early summer hilly countryside, the beautiful lights and the buzz of the nearby forests, delighting my heart and soul, was crowned by the purple flowers of milk thistle waving on the roadside. That was the moment when I decided that we should greet our readers with the picture of this herb on the front page of our June issue, since the paper summarizing the work of Márta Nádosi and her coworkers about the analysis of an herbal tea blend was chosen as the lead material of our magazine. In their work, they write about the analysis of the active substances of a tea blend containing hepatoprotective drugs, taken from „God’s Pharmacy”.


There has been an ongoing discussion between professionals of food science and laypeople about the technological, sensory and nutritional significance of fats of plant and animal origin for decades. Technological characteristics due to milk fat added to margarines were analyzed by Tekla Izsó and her coworkers, researchers of Corvinus University of Budapest, using state-of-the-art techniques (DSC = differential scanning calorimetry, NMR = nuclear magnetic resonance spectrometry).

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Welcome 2015/1

Tuesday, March 31, 2015

Dear Readers,

As „the thick rays of the distant Sun are thrown through the green of sparse branches ”, are new issue is brought to you. The magazine published in my favorite season is slightly thicker than usual. In the spring issue of the Journal of Food Investigations, papers on several areas of food analysis are included.

I myself have difficulty ignoring the question of arsenic contamination of domestic drinking waters. This is the reason why, within a year, we have an article on arsenic again, analyzing laboratory water and other food testing results this time, which were collected over many years.

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Welcome 2014/4

Monday, January 12, 2015

Dear Readers,

 

It was not quite a year ago that we set out to rejuvenate our journal, full of energy, hope and a willingness to work. It is with a heavy heart that I launch the fourth, year-end issue of Volume 60 of the renewed Journal of Food Investigations, while at the time of Advent, full of grace, we are one fewer. The eternal, honorary chairman of our editorial board, academician Prof. Dr. József Farkas is no longer with us. He is remembered on the pages of our year-end issue. He who burnt the candle of his life on the altar of food science, microbiology, collegiality, friendship and love with great perseverance and true faith. His enthusiasm, support and humble smile will be missed. We thank him for everything, his work, his life! May the merciful God embrace his soul in eternity! Those of us who remained down here, will cherish his memory and his intellectual legacy.


Our professional content starts with the artice of Professor József Farkas. Together with his co-author, Csilla Farkas, they discuss the practical art of predictive microbiology. His paper fits well into the line of review papers published in our previous issues.

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Welcome 2014/3

Friday, September 26, 2014

Author: János Tamás Szigeti

 

Dear Readers,

 

It was a cause of great joy for our editorial staff that a paper related to the raw material of the new bread, the written version of the academic inaugural lecture of Ferenc Békés, is the lead article of our fall edition. In his manuscript, biological and molecular biological background of the baking quality of wheat and also modern analytical methods of wheat and wheat flour are discussed, based on 106 literature references, including the results of his own research. The mono-cultural technologies, applying genetic engineering, are becoming more and more widespread all over the world. However, the achievements of molecular biology possess not only advantages, but, unfortunately, we have to face their very real disadvantages and dangers as well. As the acreage of glyphosate-tolerant transgenic crops increases, we have to consider the  possibility of the enrichment of the residues of this herbicide in the agricultural areas of the Earth.

 

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Welcome 2014/2

Tuesday, July 01, 2014

Dear Readers,


It is a cliche, but it seems to be true that a man’s time over forty flies at a logarithmic rate. So what can an editor in chief hope if he’s trying to keep a 60-year-old journal alive, when he himself is well over fifty?

 

It feels like it was just yesterday that we were very excited to release the Journal of Food Investigations’ first issue of 2014 of volume 60, and now the deadline is already here for issue no. 2, when there is time to put the finishing touches on the image of our magazine.


We are proud to have, as partners in publishing our periodical in the field of quality control of foods, the National Food Chain Safety Office (NÉBIH) and its employees. In the spirit of this partnership, the head of NÉBIH, president Dr. Márton Oravecz was interviewed, discussing his professional life before taking his current office, and the present and the future goals of the institute led by him.


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Welcome 2014/1

Friday, March 21, 2014

Dear Readers,

 

The Journal of Food Investigations is celebrating its 60th birthday this year and editing tasks have been assumed by WESSLING Közhasznú Nonprofit Kft. In your hands is the first issue of 2014, already the result of the new publisher. However, we do not deserve all the credit, because it would have been a very difficult task without the help of our predecessors, Pál Molnár editor in chief, the chairman of the EOQ MNB and the editorial board. We wish to rely on their wise, professional advice in the future, which is shown by the fact that the editorial board was barely changed, rather it was expanded by the addition of recognized professionals who will be able to involve research institutes and universities even more both from Budapest and the country in the work of this scientific forum of domestic and international food analysis.

 

Our goal, in fact, is to have the journal reach as wide an audience as possible: in addition to members of the Hungarian scientific life, also representatives of the agricultural, food industrial and food distribution sector, as well as authority and private laboratories, among others, and we would like to be present in the international professional arena!

 

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Anton Paar