Dr. Karina Hidas - MATE Research
Overview
Karina Hidas successfully defended her doctoral thesis in 2023 in the Food Science Doctoral Programme of the Hungarian University of Agriculture and Life Sciences in Budapest (Hungary). She is currently working as a senior lecturer at the Department of Livestock Product and Food Preservation Technology. Her research activity focuses on the measurement of technofunctional properties of dairy products, egg and livestock products. She pays particular attention to the rheological and thermophysical properties of different food products.
Research keywords:
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
