Welcome 2017/4

Wednesday, November 29, 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.

It was demonstrated by Júlia Szenczi-Cseh et al. demonstrates that the amount of pesticide residues ingested with the foods consumed in everyday life can be estimated with statistically acceptable error, based on targeted interviews conducted with certain consumer groups. In order to estimate the exposure, results of the available analytical tests, the reports of the laypeople involved in the survey, and the data of the picture book compiled by NutriComp Bt. were used by the authors. According to the results of the research group, values calculated from the known data of Hungarian food consumption and the exposure data calculated based on the NutriComp database showed good agreement.

László Sipos et al. report on research conducted with the help of instrumental sensory test methods. In certain cases, even composition characteristics can be determined with eye camera test linked to neural networks.

In her paper, Anita Maczó discusses, in connection with the possible allergenic components of novel foods, the causes of allergies, one of the endemics of our age. The article summarizes the methodology of the estimation of the allergenic effect, the difficulties of this methodology, and the possibilities to eliminate them.

The next installment of the series of manuscripts of András S. Szabó on certain chemical elements discusses the physiological effects of strontium ingested with foods and found in the human body. Naturally, this alkaline earth metal is toxic in high concentrations, but the author assumes that, in small amounts, strontium could be an essential element for humans.

In the manuscript of Zsuzsanna Bene and István Piskóti, the consumption characteristics of orange wine, a luxury good, are discussed. The special nature of the manuscript is already reflected in its title, since “orange wine” is not a fermented drink made from the Mediterranean citrus fruit. The paper is about the sensory and economic characteristics of the specialty wine made from white grapes, kept on the grape mash for longer times than usual.

I would like to wish our dear Readers a time well spent and blessed holidays with the lines of Endre Ady: „A Christmas tale, If it became true, Pure happiness pervade the world1”. Have a blessed Christmas, and let the new year bring you successful, happy months!

 

Tamás János Szigeti

editor in chief

 

1Endre Ady: A Christmas Tale



 

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Subscription fees for Journal of Food Investigation:

 

for 1 year (4 issues): 4200 HUF (4000 HUF + tax)

1 issue: 
1260 HUF (1200 HUF + tax)


For further information, you are kindly asked to contact us at contact or write to eviko@wirec.eu

 

Thank you

 



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Anton Paar