Agri-Food By-product Valorisation Research Group

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The “Agri-Food By-product Valorisation” Research Group aims to advance knowledge in the field of food, feeding and soil sciences, by exploring multi-purpose, versatile utilization possibilities of food processing by-products. It pursues innovative research beyond studying the possibilities of upcycling and concentrating on the extraction of valuable fractions and components (e.g., polyphenols). We emphasize the importance of comprehensive, versatile utilization. This means that we also aim to find possibilities of utilizing the secondary by-products remaining after initial isolation. We use an integrated, interdisciplinary approach and aiming to utilise by-products in food, feeding and soil applications.

Leader

Prof. Dr. László Abrankó

Institute of Food Science and Technology
University Professor
Research keywords: food, bioactives, digestion, bioaccessibility, protein, carbohydrate, fat, food processing by-products

Members

Dr. Szilvia Bánvölgyi

Institute of Food Science and Technology
Associate Professor
Research keywords: sustainability, nanofiltration, reverse osmosis, extraction, optimization

Dr. Eszter Benes

Institute of Food Science and Technology
Assistant Professor
Research keywords: near infrared spectroscopy, chemometrics, non-destructive analysis, hplc, food analysis

Dr. Veronika Halas

Institute of Animal Physiology and Nutrition
Associate Professor
Research keywords: nutrients, pigs, broiler chicken, laying hen, total tract digestibility, ileal digestibility, dietary energy, amino acids, early feeding, in ovo nutrition

Dr. Gábor Jónás

Institute of Food Science and Technology
Associate Professor
Research keywords: meat technology, ultrasound, high hydrostatic pressure, salt, diffusion

Dr. Katalin Juhos

Institute of Environmental Sciences
Assistant Professor
Research keywords: regenerative agriculture, soil health, soil nutrient management

Dr. Mónika Máté

Institute of Food Science and Technology
Associate Professor
Research keywords: product development, antioxidants, extraction, fruit and vegetable by-products, processing technologies

Dr. Judit Tormási

Institute of Food Science and Technology
Assistant Professor
Research keywords: digestion simulation, infogest, nutrient bioaccessibility, food bioactives, protein nutritional quality, in vitro glyceamic index

Selected publications resulted from the project

Jakab, I., Mardani, M., Tormási, J., Abranko, L., & Badak-Kerti, K. (2025). Physicochemical Characteristics of Cold-Pressed Hemp, Flax, Hazelnut, and Pumpkin Seed Oils and Press Cakes. European Journal of Lipid Science and Technology. https://doi.org/10.1002/ejlt.70017

Tormási, J., Benes, E., Kónya, É. L., Berki, M., & Abrankó, L. (2025). Evaluation of protein quantity and protein nutritional quality of protein bars with different protein sources. Scientific Reports, 15(1), 9388. https://doi.org/10.1038/s41598-025-94072-4

Kumar, P., Szalóki-Dorkó, L., Szabó-Nótin, B., Kereszturi, J., Tormási, J., Abrankó, L., Dalmadi, I., Székely, D., & Máté, M. (2024). Effect of Extracted Walnut Pomace Cake Edible Coating and Packaging Type on Quality Parameters of Walnut (Juglans regia L.) Kernels During Long Storage Periods. Applied Sciences, 14(22), 10120. https://doi.org/10.3390/app142210120

Csurka, T., Fekete, Z., Visy, A., Hidas, K. I., Dalmadi, I., Horváth, F., Friedrich, L. F., & Jónás, G. (2024). Combination of a Natural Bioactive Compound and High-Hydrostatic-Pressure Treatment to Increase the Shelf-Life and Quality of Pork Meat. Applied Sciences, 14(18), 8212. https://doi.org/10.3390/app14188212

Jónás, G., Visy, A., Dalmadi, I., Majzinger, K., Krzyzewsky, N., Barkó, A., Surányi, J., & Friedrich, L. (2024). Evaluation of the Effects of Electrical and Carbon Dioxide Stunning Methods on Quality Attributes of Pork Meat. Applied Sciences, 14(22), 10410. https://doi.org/10.3390/app142210410

Majzinger, K. L., Jónás, G., Surányi, J., Zimborán, Á., Kiskó, G., Taczman-Brückner, A., Barkó, A., & Friedrich, L. F. (2024). Effect of watering before slaughter and the evisceration method on the quality characteristics of fattened goose liver. Poultry Science, 103(12), 104454. https://doi.org/10.1016/j.psj.2024.104454

Tormási, J., Benes, E., Matkovits, A., & Abrankó, L. (2024). The impact of sour cherry juice (Prunus cerasus) on reducing glucose release during in vitro starch digestion. LWT, 205, 116461. https://doi.org/10.1016/j.lwt.2024.116461