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.
Let's see, how we contribute to increasing the scientific recognition of ÉVIK with our fall issue. The manuscript of Ildikó Bálint was chosen as our lead article, reporting on computer-supported experiments of organoleptic tests of coffee beverages, using the balanced incomplete block (BIB) method. The advanced method described can be used for the exact organoleptic testing of any other type of food.
In their paper, Kitti Török and her coworkers point out that, in many cases, foods containing allergenic components only undergo changes during processing which interfere with the certainty of analytical detection, but leave their ability to trigger allergic reactions in susceptible persons intact. It is emphasized by them that commercially available immunochemical test kits of different manufacturers react with certain allergenic proteins through different epitopes, therefore, test results of the allergens may differ from each other significantly, depending on the kit used.
Continuing their now traditional series of articles, another ten food testing experiments are described by the teachers of the Ward Mária Elementary School, High School and Music Vocational School of Budapest, the workgroup of Margit Izsák, through which high school students can gain further valuable practical and theoretical knowledge in the field of the science of food analysis.
András Jancsó and his colleagues explore the borderland between milk qualification and food economics in their paper, when they study the food safety and economic conditions of mobile raw milk sales, becoming more common these days, relying on the data of a survey series conducted over a 13-month period. Based on their results we can say, in short, that the practice of mobile milk sales raises several food safety concerns.
Characteristic properties of the natural sweetener prepared from the extract of the leaves of Stevia rebaudiana Bertoni and the legal status of the preparations are discussed by Ágnes Kemenczei and her coworkers. In their manuscript, they draw attention to the fact that so far only the marketing of extracts containing steviol glycosides has been authorized in the European Union, but commerical distribution of drugs prepared from the leaves of the hundreds of species belonging to the genus Stevia is still prohibited in the EU.
If you have any comments regarding our scientific magazine, please share it with us! I wish all our Readers a useful time perusing the fall issue of ÉVIK.
Tamás János Szigeti
1Endre Ady: Autumn passed through Paris read more ...