Welcome 2015/2

Thursday, October 8, 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).


Presentation of the work related to the manuscript that appeared in the 2nd issue of ÉVIK in 2014 is continued by researchers of NÉBIH, Zsuzsa Farkas and her coworkers, under the guidance of Árpád Ambrus. A website was also created for the Microsoft Excel-based method that can be used for the preparation of target-oriented sampling plans, and the tools necessary for the analysis of a given crop can be tried out at the site, using an Excel macro.


Physiological role of the microorganisms of the human gastrointestinal tract is discussed in the essay of György Bíró. Our health and vital functions are influenced by the microscopic organisms living in our gastrointestinal tract during our whole life. The state of the microflora is fundamentally affected by the foods consumed by us. Damage to the gut microbiota, or its malfunction could be the cause of several human diseases.


Viktória Szűcs and her coworkers, also from Corvinus University of Budapest, studied consumer beliefs and habits related to food additives. According to their conclusions, the acceptance of additives, that are also important from a food safety point of view, highly correlates with the level of knowledge of the consumers buying the foods. According to their survey, the role, importance and, sometimes, unnecessariness of additives listed on the labels of different food products can be judged objectively by consumers having food technology knowledge – even if it is on a layman’s level.


Sticking to Corvinus University further, a paper about the characteristics of origin of the product range of food retail chains is published. The share of foods of Hungarian origin on the shelves of the retail chains, important also from a food chain safety point of view, was investigated by Gyula Kasza and his research group. It was found that the share of domestic products icreased by roughly 2.5% over almost four years, so more than 78% of the products on the shelves came from the plants of Hungarian producers in 2014.


In addition to his practice as a college professor, András S. Szabó deals with high school students as well. In his manuscript, ten simple experiments are summarized, with the help of which high school students can easily understand the most important relationships in food chemistry.


In our domestic panorama, a few thoughts, penned by Gábor Szunyogh, about the abstracts of the lectures presented at the 10th Hungalimentaria conference this spring, are published, and of course we cannot fail to present to you the column of Csilla Kurucz of the Hungarian Standards Institution, about standardization news related to the food sector.


Our editors wish all our readers useful scientific browsing and great summer holidays. And please remember that we still look forward to receiving your scientific papers!


Dr. Tamás János Szigeti

Editor in chief

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