Vol. 46 No. 1-2 (2002)

100 years ago was born László Telegdy Kováts outstanding personality of Hungarian Food Science

Radomir Lásztity

3-4
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QUALITY ASSURANCE OF CEREALS - PAST, PRESENT, FUTURE

Radomir Lásztity, András Salgó

5-13
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A NEW POSSIBILITY TO CONTROL THE MILLING PROCEDURE - USE OF NEAR INFRARED TECHNIQUE

Szilveszter Gergely, Lidia Handzel, Andrea Zoltán, András Salgó

15-22
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STUDY OF THE RHEOLOGICAL PROPERTIES OF MYOSIN-PLANT PROTEIN SYSTEMS DURING THERMOTROPIC GELATION

Radomir Lásztity, Ferenc Örsi, Sándor Tömösközi

23-29
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Application of Micro Z-arm dough mixer in wheat research - Effect of protein addition on mixing properties of wheat dough

S. Tömösközi, F. Békés, R. Haraszi, P. W. Gras, J. Varga, András Salgó

31-38
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PREDICTION OF WHEAT QUALITY - SUCCESS AND DOUBTS

Radomir Lásztity

39-49
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APPLICABILITY OF CAPILLARY ELECTROPHORESIS IN PROTEIN SEPARATIONS WITH REGARD TO WHEAT AND WHEAT ANALOGOUS PROTEINS

Éva Scholz, Katalin Ganzler, Szilveszter Gergely, András Salgó

51-58
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PHYTIC ACID CONTENT OF CEREALS AND LEGUMES AND INTERACTION WITH PROTEINS

Máté Hídvégi, Radomir Lásztity

59-64
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EFFECT OF CADMIUM STRESS ON AMINO ACID AND POLYAMINE CONTENT OF WHEAT SEEDLINGS

Kornélia Leskó, Livia Simon-Sarkadi

65-71
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DETERMINATION OF BIOLOGICALLY ACTIVE COMPOUNDS IN HUNGARIAN WINES

Elemér Csomós, Livia Simon-Sarkadi

73-81
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MODELLING OF SUGAR TRANSFER DURING OSMOTIC DEHYDRATION OF CARROTS

Anikó Matusek, Péter Merész

83-92
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CONCENTRATIONS OF CITRATE AND KETONE BODIES IN COW´S RAW MILK

Orsolya Baticz, Sándor Tömösközi, László Vida

93-104
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Vol. 46 No. 1-2 (2002)

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