Dr. Tamás János Szigeti


Dear Readers,

Based on the decision of our publisher and our editorial board, paper-based distribution of the scientific journal will be discontinued and our articles will be published in electronic form in an open access system, which means that our Readers will have free access to the entire material of ÉVIK published so far without registration and subscription. The manuscripts can be downloaded individually or the volumes, still published quarterly, can be downloaded as a single file from the website www.eviko.hu, as before.

On the base of our agreement with the of the Library and Information Centre of the Hungarian Academy of Sciences, the scientific papers of ÉVIK published since 2014 are provided with a Digital Object Identification (DOI). The permanent prefix of the DOI of is https://doi.org/10.52091, followed by the abbreviation of the name of the journal and a string allowing the unique identification of the articles. Our Hungarian and English articles will have separate DOIs, which means that a single manuscript will have two DOIs. The letters HUN will appear at the end of the string belonging to the article in Hungarian, while the abbreviation ENG will appear at the end of the string for the English version.

One of the basic conditions for the assignment of DOIs is that the DOIs of the literature sources listed in the bibliography of the manuscripts must also be provided, if they exist. One of the most effective search applications is available at https://doi.crossref.org/simpleTextQuery: the bibliography entered into its input field is completed by the application in a few minutes with the DOIs of the literature sources. We kindly ask our Authors that in the future please enclose bibliographies with DOIs with the submitted manuscripts. By being included in the DOI system, the materials of ÉVIK will also be part of the repository of the Hungarian Academy of Sciences called the Hungarian Scientific Bibliography Database. Scientific works stored in its database are forwarded by the Library to related databases, which means that we will be able to establish a closer relationship with the SCOPUS system of Elsevier, for example.

We also ask our authors that, in the future, please provide their Open Researcher and Contributor IDs (ORCID) when submitting a manuscript, so that they can be identified with great certainty in the databases of scientific works. ORCIDs can be requested free of charge at https://orcid.org/, or existing IDs can be retrieves from there.

The appearance and logical structure of the ÉVIK website will be completely transformed by the middle of 2021. Designing the graphic and logical structure of the new website is currently underway. On the new website, our services will be available in a more logical structure, and in addition to our existing services and search options, new ones will also be provided.

I trust that, through the innovations outlined above, the number of readers of ÉVIK and of citations of its articles will be much higher than before. Let’s take a look at the manuscripts published in the Spring 2021 issue:

The leading material of our first issue of the year is written by Yakubu Haruna Gado et al., who report on a convenient method for the quantitative determination of one of the most common food ingredients, fructose, in liquid foods using the NIR technique. This non-destructive rapid test method is useful because, as described by the authors of the article, excessive fructose consumption may pose a health risk, so in the future, for food safety reasons, monitoring the fructose content of foods may become an important requirement.

Beatrix Kuti and her co-authors conducted a comprehensive study of the history of nutrition labeling practices in the European Union and current legal requirements. In their paper, the steps of the development of nutrition labeling standards are summarized and the labels used in the European Union, with various graphic appearances and professional contents, are described.

During their research, Viktória Kapcsándi and Erika Hanczné Lakatos examined how apple and banana flavorings added to yogurts affect the shelf life of the yogurts prepared by them. The experiments were carried out using raw and dried apples and banana. In the course of their 28-day storage experiments, the microbiological characteristics of the products were examined every 5 days.

In his manuscript, Aleksandr Lukin reports on the production and examination of mayonnaise sauces with functional properties. In addition to eggs, certain amounts of the ground cake remaining after the pressing of pine seed oil were mixed in with his mayonnaise preparations and the organoleptic, physical, chemical and rheological properties of the finished products were examined.

In the food industry, wastes are often generated which can be valuable ingredients or texture improvers in the production of another product. The structure-improving and dietary fiber-bearing properties of brewer’s spent grain (inactive malt) were studied by Vivien Nagy and Gerda Diósi, with respect to the organoleptic and chemical properties of salty medallions made from wheat flour, with the composition given in the Hungarian Food Codex. Promising experimental results have been obtained when using light brewer’s spent grain for enrichment.

These are the manuscripts that could fit into this year’s first issue. I wish our dear Readers useful reading, health and a blessed Easter with the words of a Hungarian poet Gyula Juhász, in the hope that together we will overcome the pandemic that has been affecting the world for two years already:

„This music will ring louder than all the bells,
And this Easter will fulfill all hope.
Until then, with green branches and red flowers
Announce, world, that there is a new resurrection!”

Dr. Tamás János Szigeti



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