Welcome 2019/1

Sunday, March 31, 2019

Dear Readers,


„Our salvation is change, Our prayer is always forward.”1 – wrote Endre Ady in his poem. In this spirit, now that we have entered the sixth year of the new edition of ÉVIK, our editorial board has decided on some small changes that will hopefully improve the appearance of our journal. The internal structure of our scientific periodical has been made somewhat more puritanical than before. We leave the placeholder illustrations out from between the text blocks. Instead of the decimal numbering of the sections and subchapters of the individual papers, we wish to present a more elegant image by adjusting the modes and size of the Helvetica font used. References in the text are still indicated by numbers in square brackets, but sources belonging to the same content unit are presented together, with a more compact typography.

The leading material of the first issue of 2019 is a literature review in which some of the chemical ingredients of functional foods that are consumed more and more widely in our time, gaining popularity, improving the quality of life more effectively than normal foods and having a disease preventing effect, are discussed by János Csapó and his colleagues. At a later date, the authors plan to publish a paper summarizing the characteristics of products with microbiological live cultures.

Jesztl Brigitta et al. describe the use of Fourier transform near infrared spectroscopy (FT-NIR) in food origin identification. This instrumental analytical technique can also provide effective support for laboratory tests aimed at the detection of counterfeit foods, since the sum parameters of a food product can be characterized by the infrared spectrum of the individual food as a unique “fingerprint”.

The topics of our scientific journal often include reports on methods of sensory testing supplemented with the use of instrumental and mathematical algorithms. Using the COM-B model, László Sipos and his colleagues study on the basis of which thinking and motivation mechanisms the

individual food consumers consciously take health risks with their consumer behavior.

Diána Ungai et al. investigated the changes in the mineral content of the Jubilejnaja 50 winter wheat harvested in 2003 and 2004 in 16 growing areas. It was found that among microelements, the amount of zinc and copper had the
greatest standard deviation.

The work of András S. Szabó on palladium is part of a series that started years ago, discussing the appearance of some elements of the periodic table in foods.

We hope that the small changes in our journal will meet with our Readers approval. Your opinion, constructive suggestions and scientific manuscripts are still highly appreciated. Wishing you a good reading, hopeful spring preparation for the upcoming Easter, and blessed holidays:


Dr. Tamás János Szigeti

1Endre Ady: The God of priests


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