Overview

Research keywords:
preservation technologies, technofunctional properties, rheological measurements, differential scanning calorimetry

Publications

Hidas, K. I., Nyulas-Zeke, I. C., Szepessy, A., Romvári, V., Gerhart, K., Surányi, J., Laczay, P. & Darnay, L. (2023). Physical properties of hemp drink-based ice cream with different plant proteins guar gum and microbial transglutaminase. LWT, 182, 114865. https://doi.org/10.1016/j.lwt.2023.114865

Hidas, K. I., Visy, A., Csonka, J., Nyulas-Zeke, I. C., Friedrich, L., Pásztor-Huszár, K., Alpár, B., Hitka, G., Felföldi, J., Fehér, O. & Gere, A. (2020). Development of a novel gluten-free egg Pie product: effects of sensory Attributes and storage. Sustainability, 12(24), 10389. https://doi.org/10.3390/su122410389

Csurka, T., Hidas, K. I., Varga-Tóth, A., Dalmadi, I., Pásztor-Huszár, K., & Friedrich, L. F. (2023). Effect of High Biological Value Animal Protein Sources on the Techno-Functional Properties of Ice Cream. Sustainability, 15(24), 16794. https://doi.org/10.3390/su152416794

Varga-Tóth, A., Németh, C., Dalmadi, I., Csurka, T., Csorba, R., Elayan, M., Munkhnasan, E., Hidas, K. & Friedrich, L. F. (2023). Investigation of the effects of bovine collagen peptides and mixed berries on rheological properties and biological activity of egg white-based beverage via central composite design. Frontiers in Nutrition, 9, 1011553. https://doi.org/10.3389/fnut.2022.1011553

Hidas, K. I., Nyulas-Zeke, I. C., Visy, A., Baranyai, L., Nguyen, L. P. L., Tóth, A., Friedrich, L., Nagy, A. & Németh, C. (2021). Effect of combination of salt and pH on functional properties of frozen-thawed egg yolk. Agriculture, 11(3), 257. https://doi.org/10.3390/agriculture11030257

Darnay, L., Barkó, A., Hidas, K., Pataki, F. A., Miklós, G., Surányi, J., & Laczay, P. (2024). Comparison of quality properties of pasteurized milk‐based camel cheese depending on calf rennet concentration and microbial transglutaminase. International Journal of Dairy Technology. 77 (2) 532-539. https://doi.org/10.1111/1471-0307.13058

Darnay, L., Barkó, A., Hidas, K., Pataki, F. A., Miklós, G., Surányi, J., & Laczay, P. (2024). Comparison of quality properties of pasteurized milk‐based camel cheese depending on calf rennet concentration and microbial transglutaminase. International Journal of Dairy Technology. 77 (2) 540-547. https://doi.org/10.1111/1471-0307.13060


Projects

Dr. Karina Hidas
Institute of Food Science and Technology
Campus address: H-1118 Budapest, Villányi rd. 29-43.
Hidas.Karina.Ilona@uni-mate.hu
Hidas.Karina.Ilona@uni-mate.hu

MTMT: 10063478
Scopus: 57205287143