Welcome 2018/4

Tuesday, December 4, 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.

For this year’s forth issue, Krisztina Takács et al. submitted a paper on the operational characteristics, advantages and limitations of ELISA kits manufactured for the detection of gliadin epitopes triggering gluten allergy and sensitivity, afflictions that affect human society more and more seriously each year. The authors describe in detail the immunochemical reactions of the currently widely used R5 antibody, and they are compared to the similar characteristics of the G12 antibody. The latter antibody can react with the wheat-specific QPQLPY hexapeptide sequence, but it also recognizes similar peptide sequences in wheat, rye, barley and some oat varieties, therefore, it may be promising to replace ELISA kits that are currently recognized by the Codex Committee for the detection of gluten-like proteins, mainly to support the investigation of gluten free food products.

Mária Szeitzné Szabó writes about the food safety effects of phosphates added to meat products in her manuscript. The results of several studies indicate that the long-term consumption of phosphates, used primarily as water-binding additives and considered harmless in professional circles, can lead to cardiovascular diseases and osteoporosis.

A paper on the food safety knowledge and views of primary school students was written by Annamária Dorkó and her colleagues. According to their survey, there is a significant lack of knowledge among members of this age group. This could be the reason for the fact that the safety of sugar-containing beverages is considered less than that of easily spoiled ground meat by young students.

The fat content of flour samples of sorghum, a lesser-known cereal, as well as the fatty acid composition of the samples by gas chromatography was examined by Szintia Jevcsák and her coauthors, with respect to the fertilizer treatment of the growing area. A significant correlation that could by detected statistically was found by the researchers between the treatment of the growing area and the fat content of the flour samples.

Judit Molnár et al. conducted research in the field of diabetology. A short summary of the application of foods based on single-cell proteins (SCP) prepared from Saccharomices cerevisiae (baker’s yeast) cultures to be used in the diet of inflammatory bowel disease (IBD) patients was prepared by the authors. It was found that the protein content of the products prepared by fermentation increased in proportion to the fermentation time.

On behalf of our editorial board, I wish you useful reading for our Christmas issue, pleasant browsing of the anniversary table of contents, and a blessed Christmas and a happy new year for the upcoming holiday season.

Dr. Tamás János Szigeti

1Mónika Kurucz: Time flies

 [Ismeretle1]Lapszám, nem kötet!

 [Ismeretle2]Ez a szó hiányzott belőle – lehet, hogy máshol is hiányzik?



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