Welcome 2019/4


Dear Readers,


It’s the first decade of November when we are editing the last issue of the year. The landscape of the field is gloomy, humping, the city dressed in gray fog, the dusk is coming so soon. “It would be autumn yet, and the crows had already bugle the coming of freezing winter.” However, in a friendly warm office, during the time of compiling the December issue of JFI volume 65, I am gladly note that our editorial staff is constantly receiving valuable manuscripts for publication. Many thanks to the authors for the scientific articles!


The leading material of our winter issue was written by Flora Vitális and her colleagues. The topic of their article is about the possibilities of examining the water molecule by vibrational spectroscopy, covering the field of food analysis and applied research. The analytical technique is aquaphotomics, is investigating the behavior of water molecules using infrared (NIR) spectroscopy promises revolutionary methods of rapid analysis of food and other products. This measurement technique involves the analysis of the absorption coordinates of the O-H valence vibrations of water typically in the 1300 and 1600 cm-1 range, applying multivariate mathematical statistics methods. The absorption profile is closely dependent on the chemical and physical matrix surrounding the water molecules. The particular significance of this topic is that, the second European Aquaphotomics Conference will be held in Budapest at the time of the closing date of JFI.

The goal of the work of Rita Végh et al. is the investigation of the amino acid content of honey and pollen products applying ion exchange chromatography separation using five pH range buffer systems. Based on the results of their experiments, the proline content of the samples, is appropriate to contribute to estimate the adulteration of honey and pollen-based products.

The effect of garlic and its derivate products was investigated by Andrea Kántor and her contributors. The aim of their experiment was to create different breads with a good flavour and antioxidant content with garlic cream and garlic granules. The prepared breads had higher polyphenol content than the normal bakery products.

The manuscript of Eszter Benes and Ildikó Szedják are also related to the development of bread products. Durum wheat flour and hemp seed flour were mixed with the raw material of the bread. The finished products were investigated sensorial, basic chemical and antioxidantcontent measurements methods.

The principal and the size of the ecological footprint is gaining importance in the food industry too. That’s why the editorial staff has decided that in the last issue of the year we will provide colums for the work of Éva Erdélyi et al., which describes the general ecological footprint information and summarizes a case study determining the ecological footprint of rice along with general ecological considerations.

We welcome the constructive comments and suggestions of our readers regarding our journal. On behalf of our editorial staff, I wish good reading, and a happy New Year.

 

 

Sincerely,

 

Dr. Tamás János Szigeti
editor-in-chief

 

 

1 Sándor Kányádi: It would be fall



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