Welcome 2019/3

Dear Readers,

The approaching autumn may bring a sad mood, yet the gathering of autumn fruits and crops, the harvest and the preparation for wintertime will make this season, so wonderfully rich in colors, warm. Perhaps nobody has been able to portray the beauty of autumn as profoundly as our writer, Béla Hamvas: ”If only for a few days or hours, sometimes for a week or even longer, but every year the time returns that we would like to call the golden days. [...] I call this time golden days, because the color of September is golden.”*

In the leading paper of our fall issue, Attila Gere and his colleagues look for a relationship between an instrumental sensory analysis and the lifestyle and needs of consumers of foodstuffs. The results of their eye-tracking studies show that there is a significant correlation between the general lifestyle patterns of the experimental subjects and the mechanism of the visual inspection of foods. Through the statistical analysis of eye movements it is possible to predict consumption-related decisions of certain groups that consume different foods.

László Varga and Gábor Kátay report on the texture analysis of a reduced fat, lactose-free dairy spread containing viable lactic acid bacteria, and its organoleptic qualification. Their manuscript forms the second part of the article published in Issue 2 of ÉVIK in 2019. According to the authors, based on the results of instrumental texture analysis and organoleptic tests, the newly developed product is expected to have a positive reception if it becomes commercially available.

The spread of rapid microbiological methods can revolutionize the laboratory practice of assessing the bacteriological state of foodstuffs. Xénia Erika Ozsváth et al. investigated the correlation between the results of the molecular biological detection of Salmonella sp. and its analysis using conventional culture techniques. It was found that the two test methods, which are fundamentally different from each other, can be considered as 99% equivalent.

The composition of smearcase (lump) cheese and whey cheese products prepared from the milk of cattle fed with selenium-enriched feed was investigated by Réka Juhászné Tóth and János Csapó. In their paper, they report that both in the milk of cattle fed with selenium-enriched feed and in the products made from this milk, selenium concentrations are higher than the natural level, thus, by consuming these types of foods, the intake of selenium, a vital micronutrient for the body, can be effectively improved.

In their study, Zsolt Polereczki et al. analyzed Hungarian consumer habits pertaining to herbs. Based on consumer habits, five consumer groups could be distinguished. One of the key factors in increasing herbal intake could be the strengthening of the group with preventive health behaviors.
Our editorial office is in contact with the staff of Elsevier Publishing’s SCOPUS database with the help of NÉBIH’s  library. I am pleased to inform you that the scientific articles of ÉVIK, from the beginning of 2008 up until the end of 2018 are fully contained in the SCOPUS catalog. We are constantly pushing for the upload of the latest articles. We welcome the constructive opinions, comments and ideas of our dear readers regarding our journal.



Dr. Tamás János Szigeti


1Hamvas Béla: Aranynapok. In: A babérligetkönyv.  Medio Kiadó Budapest, p. 32.

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