Author: Dr. Tamás János Szigeti


Dear Readers, Now is deadline in the brilliant golden coloured Indian summer, during the final touches of the autumn number of the 66th year of JFI, while resting I found a Keats’s poem about autumn: “Season of mists and mellow fruitfulness, / Close bosom-friend of the maturing sun; / Conspiring with him how to load and bless / With fruit the vines that round the thatcheves run…”1. I

t’s not to easy to believe that in this wonderful fall, the virus is still among us today. Our journal’s focus columns is presented an analytical paper from Ádám Tölgyesi

The manuscript gives, a summary of food and feed analytical applications of separation technology based on hydrophilic interactions (HILIC). The HILIC-LC/MS technique allows the convenient identification number of compounds that were difficult or impossible using “conventional” HPLC separation methods, e.g. acrylamide, lactose, B vitamins, urea. 

Lajos Bognár and his co-authors have made an article on the topic of food quality and food policy among the EU member states, and on the topic of “dual quality of food” often voiced in the media. Statistical analysis of their questionnaire interviews with food consumers has shown that the majority of the people was questioned find unacceptable the initially denied, later proven practice of marketing certain food products in lower quality in some EU Member States than in others. Their results may help to overcome this unsustainable situation. 

Guzel Alkhamova et al studied the effect of fenugreek seeds and black cumin seeds mixed with wheat flour on the baking properties of the flour mixtures. In their experiments, they were able to compile blend ratios that had outstanding baking value and organoleptic characteristics, and in their composition they gained more valuable, nearly functional properties for the health of the consumer compared to traditional products. 

Jakab Ivett and his research group also report on experiments in the field of baking technology. In the course of their work, wafers made from wholemeal flours, which can also be consumed by gluten-sensitive individuals, were produced without the omission of wheat flour. Using millet, lupine, alfalfa seeds and hemp seeds, baking mixes were formu- lated that, in addition to being gluten-free, also had a favorable amino acid content and organoleptic characteristics. Their experiments were completed by rheological studies. 

Victoria Szűcs and Gyula Dudás pursue their ideas published in the March issue of JFI (ÉVIK). In the second part of their manuscript, they propose a solution to the requirements of the food supply system, in which they also published an informative “mind map” of their own, containing the connections of the Hungarian food supply system. The third, concluding part of their manuscript will be published in the 1st issue of the 67th year of JFI (ÉVIK). 

In the first part of the article by Dóra Kiss et al. we can read about simple instrumental analytical methods of three essential amino acids based on spectrophotometry. Among the methods they review is that which makes it possible to determine the three aromatic essential amino acids with sufficient accuracy, even in laboratories less equipped with technical equipment. The second part will be published in our December issue. 

We wish for dear readers valuable reading, successful work and good health issuing the third part of the 66th year of JFI (ÉVIK). 


Dr. Tamás János Szigeti editor-in-chief 


 1 John Keats: To Autumn



Download Complete Issue


Former Issues