Dr. Tamás János Szigeti
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
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
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,
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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