Welcome 2019/2

Friday, June 28, 2019

Dear Readers,


The long-awaited summer is finally here! The month of March is closest to my heart with the promise of exploding nature, but as a season, I enjoy summer the most. This is how probably Miklós Radnóti felt when he wrote about June: „Just look around, it is noon now and you see a miracle, the sky is bright, with no wrinkles on its forehead, acacia blossoms along the roads, little brooks grow golden crests, and blinking signs are written in the glowing air by a diamond-bodied large dragonfly playing the hero”1.
The leasing article of our June issue is a manuscript related to the analysis of dietary supplements. Three different groups of products are distinguished by Erika Horváthné Soós et al. in their paper: the first group is the dietary supplements intended for athletes and individuals performing hard physical labor, the second group is weight loss products, and the third group is that of preparations suitable for the treatment of sexual disorders and for enhancing potency. In this article, you can also read about the undesirable substances found in the products, and the analytical methods used are briefly summarized as well.
The material sent to our editorial staff by colleagues from NFCSO is also related to the quality control of dietary supplements. The results of authority inspections over the past one-year period are presented by Blanka Daniella Szilvássy et al. In our June issue, another paper is presented on a topic similar to that of dietary supplements.

The first part of the two-part dissertation of Gábor Kátay and László Varga is published, which is related to butter, a subject frequently discussed over the past decades. There have been times when butter was expressly called an “unhealthy” food, as opposed to margarines made from vegetable oils. In the present manuscript, the characteristics of reduced fat, lactose-free buttercream with live cultures that can be produced safely by the technology developed are discussed. The lactose content of the product could be reduced to levels below 0.1% with the enzyme and starter culture concentrations used.

“Conjoint” analysis was used by Anna Szabó to carry out the analysis of the consumer perception of certain products on a mathematical basis. The procedure allows the determination, after the mathematical evaluation of the questionnaires filled out by consumer groups, of the relevance of certain product characteristics in the eye of the respondents. In the current work of the author, the emphasis was placed on issues related to the vitamin D content of white champignon. As a result of developments, the range of healthy, functional foods can be expanded by such a product optimized for consumer needs which helps to ensure the vitamin D supply of the body with its natural ingredients without the addition of artificial substances, in addition to its many other nutritional physiology effects.

The investigation of different apple juices is reported by Barbara Bíró et al. In their paper, the macrocomponents of apple juices and the biologically active microcomponents in the fruit juice, which particularly increase the value of the products are presented in detail. Such compounds include, for example, polyphenols, which, due to their antioxidant properties, are able to control the free radicals produced in foodstuffs. During their work, the patulin, free radical and hydroxymethylfurfurol (HMF) content of apple juices was also investigated.
I wish our readers a pleasant summer, nice weather, active rest during your vacation and, of course, useful and good reading when perusing the articles of the Journal of Food Investigation. We are still looking forward to receiving your comments and suggestions via any of the channels found in the imprint of our journal.


Dr. Tamás János Szigeti

editor-in-chief

 

1Miklós Radnóti: June



 

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