“Food safety research at EGERFOOD Regional Knowledge Centre of Eszterházy Károly College”
2013. november 22. 9.00-13.30
G épület
Program
Session 1.: 09.00-11.15 am.
Food analytical and method developments
Chair men: Dr. Kiss Attila, Dr. Forgó Péter
Presentations:
Bóka Beáta: Lysine determination in food products and drugs by lysine decarboxylase based biosensor method.
Szalontai Helga: Development of a label-free competitive OWLS-based immunosensor for the detection of Aflatoxin m1
Csiffáry Gábor: Experiments with laccase, tyrosinase, xanthine oxidase and superoxide dismutase enzymes: towards a new amperometric biosensor measuring antioxidant capacity, utilizing screen-printed electrodes Gábor Csiffáry, Attila Kiss, Nóra Adányi
Rapi Sándor: Comparative study of bioactive compounds in red grapes seeds in Eger Wine Region
Molnár Szabolcs: Examination on metal binding capabilities of microalgae, with special regard to possible functional food application vagy Polyphenol profile, antioxidant activity and antimicrobial properties of propolis extracts from different regions of Hungary
Korózs Marietta: Studies on thermal degradation characteristics of different carbohydrates of prebiotic effect.
Patonay Katalin: Investigation of the antioxidant properties, polyphenol profile and potential uses of extracts of hairless catnip (Nepeta pannonica syn Nepeta nuda L.) originating from the Bükk region
Hudák Orsolya: Novel analytical methods for glycerol analysis in wine samples- GC method development and enzyme isolation for biosensor application.
Haraszti Júlia: Longtherm stability and degradation products of various phytosterols.
15 perc kávészünet - Coffee break 10 minutes
Session 2.: 11.30-13.30.
Molecular biological studies and food authentications
Chair man: Dr. Naár Zoltán – Dr. Marschall Marianna
Presentations:
Jana Táborská, Vojtkó András: Carpathian Basin native wheat wild relative species (Aegilops cylindrica L.) database establishment and its evaluation.
Pálfi Xénia, Tarnai Réka, Prónay Judit, Dulai Sándor: Preliminary results on monitoring of physiological parameters in different Aegilops genotypes under abiotic stress I.
Tomku Erika, Hilyákné Kadlott Mária, Marschall Marianna: Preliminary results on monitoring of physiological parameters in different Aegilops genotypes under abiotic stress II.
Pál Károly: Characterization and identification of Lactobacillus strains: antibiotic resistance, High Resolution Melting analysis and their significance.
Juhász Ákos: Development and analytical description of a human in vitro digestion model for food applications Ákos Juhász, Kata Mikuska, Zoltán Naár, Attila Kiss
Mikuska Kata: Evaluation of the composition and communtity stability of the colonic microbiota in an in vitro model of human gut. Mikuska Kata, Ákos Juhász, Viktor Gál, Zoltán Naár, Attila Kiss.
Koncz Zsuzsanna: Antimicrobial effects of microwave treatment on mushroom casing soil.
B. Tóth Szabolcs: Mycotoxins in foodstuffs, and possibility of reduction of mycotoxins
Kapcsolattartó:
Kalmár Tiborné
projekt-menedzser asszisztens
Eszterházy Károly Főiskola
Egerfood Regionális Tudásközpont
3300 Eger, Leányka u. 6.
Tel: 36/520-400, 4267-es mellék
