Acta Universitatis Sapientiae: Alimentaria

Simple utilization of lactic acid whey in dairy processing
pp. 5-17(13)
Authors: Csanádi J.; Szász G.; H-Bara O.

Market orientation of the Hungarian SMEs working in the meat processing and dairy industries
pp. 18-32(15)
Authors: Polereczki Zs.; Vukoszávlyev Sz.; Véha M.; Szakály Z.

Flour quality and kernel hardness connection in winter wheat
pp. 33-40(8)
Authors: Szabó B. P.; Gyimes E.; Véha A.; Horváth Zs. H.

Investigation of wheat grits during storage
pp. 41-49(9)
Authors: Horváth Zs. H.; Szabé B. P.; Véha A.

The effect of storage on the colour of paprika powders with added oleoresin
pp. 50-59(10)
Author: Horváth Zs. H.

Effect of drying methods for inner parameters of red beetroot (Beta vulgaris L.)
pp. 60-68(9)
Authors: Székely D.; Illés B.; Stéger-Máté M.; Monspart-Sényi J.

Alternative grains in nutrition
pp. 69-76(8)
Authors: Jevcsák Sz.; Sipos P.

Impact of DDGS-supplemented diet with or without vitamin E and selenium supplementation on the fatty acid profile of beef
pp. 77-89(13)
Authors: Holló I.; Csapó J.; Holló G.

Antioxidant activity as indicator of UV radiation and other abiotic stress factors on Agaricus bisporus (Lange/Imbach) and Sedum hybridum (L.)
pp. 90-100(11)
Authors: Szabó A.; Geösel A.; Kókai Z.; Orbán Cs.; Töreki K.; Szőke A.