Dr. Gábor Jónás - MATE Research
Overview
Dr. Gábor Jónás obtained his PhD in 2021 in Food Science from the Food Science Doctoral School of the Hungarian University Of Agriculture and Life Sciences. His scientific work focuses on the development of food processing methods. His expertise lies in the development of meat processing technology. He has successfully applied ultrasound and high hydrostatic pressure to accelerate the diffusion of curing salt during meat brining. His theoretical work mainly deals with the mathematical modeling of salt diffusion. He is a member of the editorial board of the “A Hús” journal (https://journal.uni-mate.hu/index.php/hus/index).
Research keywords:
Publications
Visy, Anna ; Jónás, Gábor ; Szakos, Dávid ; Horváth-Mezőfi, Zsuzsanna ; Hidas, Karina Ilona ; Barkó, Annamária ; Friedrich, László: Evaluation of ultrasound and microbubbles effect on pork meat during brining process, ULTRASONICS SONOCHEMISTRY 75 (2021) 105589 https://doi.org/10.1016/j.ultsonch.2021.105589
Palotás Péter; Jónás Gábor; Lehel József; Friedrich László; Patarata Luis: Preservative Effect of Novel Combined Treatment with Electrolyzed Active Water and Lysozyme Enzyme to Increase the Storage Life of Vacuum-Packaged Carp, JOURNAL OF FOOD QUALITY (0146-9428 1745-4557): 2020 Paper 4861471. (2020) https://doi.org/10.1155/2020/4861471
Visy, Anna ; Hidas, Karina Ilona ; Surányi, József ; Jónás, Gábor ; Friedrich, László Monitoring of salt content during the dry salting of ham PROGRESS IN AGRICULTURAL ENGINEERING SCIENCES 16 : S2 pp. 45-54. , 10 p. (2020) https://doi.org/10.1556/446.2020.20006
Visy Anna, Hidas Karina Ilona, Barkó Annamária, Nguyen Lien Le Phuong, Friedrich László, Jónás Gábor: Effect of wet-curing on physical properties and proteins of cured ham, PROGRESS IN AGRICULTURAL ENGINEERING SCIENCES 17: (S1) pp. 145-155. https://doi.org/10.1556/446.2021.30017
G, Jonas ; B, Csehi ; P, Palotas ; A, Toth ; Gy, Kenesei ; K, Pasztor-Huszar ; L, Friedrich: Combined effects of high hydrostatic pressure and sodium nitrite on color, water holding capacity and texture of frankfurter, JOURNAL OF PHYSICS-CONFERENCE SERIES 950 Paper: 042006 , 6 p. (2017) https://10.1088/1742-6596/950/4/042006
Siró István; Vén Csilla; Balla Csaba; Jónás Gábor; Zeke Ildikó; Friedrich László: Application of an ultrasonic assisted curing technique for improving the diffusion of sodium chloride in porcine meat, JOURNAL OF FOOD ENGINEERING (0260-8774): 91 2 pp 353-362 (2009) https://doi.org/10.1016/j.jfoodeng.2008.09.015
Projects
