Overview

Research keywords:
near infrared spectroscopy, electronic nose, minimal processing of food, combined preservation technologies, non-destructive measurements

Publications

p><<inimal Food Processing

Characterization and inactivation by thermal and pressure processing of strawberry (Fragaria ananassa) polyphenol oxidase: A kinetic study

Improving microbiological safety and maintaining sensory and nutritional quality of pre-cut tomato and carrot by gamma irradiation

Combined Preservation Technologies

Physical-chemical and sensory properties of pulsed electric field and high hydrostatic pressure treated citrus juices

Effect of Combination of Time and Temperature on Quality Characteristics of Sous Vide Chicken Breast

Non-Destructive Measurements

Comparison of novel sensory panel performance evaluation techniques with e-nose analysis integration

Effects of pressure- and thermal-pasteurization on volatiles of some berry fruits

Use of allyl-isothiocyanate and carvacrol to preserve fresh chicken meat during chilling storage

Electronic Nose

Geographical origin identification of pure Sri Lanka tea infusions with electronic nose, electronic tongue and sensory profile analysis


Electronic nose investigation of Alicyclobacillus acidoterrestris inoculated apple and orange juice treated by high hydrostatic pressure

Near Infrared Spectroscopy

Most rInvestigating the properties of egg white pasteurised by ultra-high hydrostatic pressure and gamma irradiation by evaluating their NIR spectra and chemosensor array sensor signal responses using different methods of qualitative analysis


Near infrared and fluorescence spectroscopic methods and electronic nose technology for monitoring foods

 

Projects

Dr. István Dalmadi
Institute of Food Science and Technology
Campus address: H-1144 Budapest, Ménesi rd. 43-45.
dalmadi.istvan@uni-mate.hu
dalmadi.istvan@uni-mate.hu
MTMT: 10030420
Scopus: 55918988900