Judit Molnár

57209331842

Publications - 12

Investigation of the Effect of a New Type of Copper–Sucrose Complex Compound on the Yield and Quality Parameters of Winter Wheat (Triticum aestivum L.)

Pál Szakál Balázs Ásványi Renato Kalocsai Viktoria Vona Zoltán Varga Judit Molnár Eduard Gubó Dávid Vasas Tamás Szakál Erika Krániczné Mayer Zsolt Giczi

Publication Name: Agronomy

Publication Date: 2025-07-01

Volume: 15

Issue: 7

Page Range: Unknown

Description:

We conducted experiments on winter wheat grown in copper-deficient soil, where soil tests revealed a more pronounced deficiency in the deeper layers. As climate change reduces precipitation, plants increasingly rely on nutrients from these deeper layers. A copper–sucrose complex—previously unused in agriculture—was applied as a foliar spray during the tillering and flowering stages. Across the three-year average, significant increases were observed starting from the 1 kg ha−1 copper dose in yield, from 0.3 kg ha−1 in crude protein content, and from 0.5 kg ha−1 in wet gluten content compared to the untreated control. For all three parameters, the highest values were achieved with the 2 kg ha−1 dose. Yield increased by 1.03 t ha−1, crude protein by 0.9%, and wet gluten by 2.3% relative to the control. In 2019, high humidity and favorable temperatures during flowering led to fungal infections in control plots, with DON toxin concentrations exceeding the regulatory safety threshold. Following copper–sucrose complex application, DON levels dropped below this threshold, demonstrating a measurable protective effect.

Open Access: Yes

DOI: 10.3390/agronomy15071506

Lactose intolerance: The most significant nutritional recommendations of lactose free diet

Pál Szakál Renato Kalocsai Judit Molnár Dávid Vasas Tamás Szakál

Publication Name: Bio Web of Conferences

Publication Date: 2024-08-23

Volume: 125

Issue: Unknown

Page Range: Unknown

Description:

Background: Milk and dairy products play a key role in healthy diet. In case of lactose intolerance, the digestion of these products becomes difficult. It is associated with stomach and intestinal complaints. Purpose: The purpose of the manuscript is to summarize the literature on lactose, lactose intolerance, lactose-free diet and lactose-free products development opportunities. We hope that we can contribute to a more accurate understanding of the lactose-free diet and reveal connections between consumer expectations and consumption. Methods: Electronic searches were conducted in Google Scholar, Medline, PubMed and Science Direct databases. We used 34 specialist literature and 3 URL to write our conference publication. Results: We summarized the most important characteristics of lactose, the symptoms and treatment options of lactose intolerance, the importance of lactose-free diet and calcium supplementation in the therapy of lactose intolerance and the latest and most informative publications on the development of lactose-free functional foods. Conclusion: Today, the consumption of lactose-free products is an outstanding way to treat the growing number of people with lactose intolerance. The food industry also pays special attention to the application of new technologies and product development. We hope to contribute to a wider understanding of lactose, lactose intolerance, the lactose-free diet and lactose-free product development opportunities with our conference manuscript.

Open Access: Yes

DOI: 10.1051/bioconf/202412502001

Biostimulant effect of quantitative indicators of winter rape (Brassica napus L.) quantitative indicators

Renato Kalocsai Zoltán Molnár Judit Molnár Lajos Kubina Bálint Süle

Publication Name: Bio Web of Conferences

Publication Date: 2024-08-23

Volume: 125

Issue: Unknown

Page Range: Unknown

Description:

In recent years, one of the major challenges for plant breeders has been the control of abiotic environmental stresses (drought, UV stress, salt concentration, water pressure). Increasingly variable and unpredictable weather anomalies are a warning of the detrimental effects they have on the growth of our crops and prevent us from reaching the potential of our genetic potential and nutrient supply. To prevent and reduce losses, the potential to protect plant health and increase plant resistance to stress must be anticipated and applied in the future if we are to be successful in agricultural production. One element of this is plant biostimulation. Today, crop producers use biostimulants as a compliance pressure, to obtain more subsidies (Agriecological Programme). Biostimulants applied inappropriately (mixed with herbicides), targeted, and at the right time, can have the opposite effect. This also induce irreversible processes in the crop plant. Although the winter swede rape area has been significantly reduced in our country, there are those who persevere despite the difficulties of growing it. Rapes can be successfully grown today with great care and intensive technology, and the weather conditions of recent years have consistently shown that environmental anomalies have a significant impact on its yield. In rapes, the use of biostimulators and fertilising products is considered common. Our studies with Quantis in rapes have clearly proven its effectiveness. In this article we would like to present the effect of biostiumulant (Quantis) on the production of rapes.

Open Access: Yes

DOI: 10.1051/bioconf/202412501003

Foliar Application of Copper-Tetramine-Sulphate from Microelectronic Waste to Improve Yield and Quality Parameters of Winter Wheat

Pál Szakál Judit Molnár Eduard Gubó Dávid Vasas Tamás Szakál Bálint Szüle Zsolt Giczi

Publication Name: Chemical Engineering Transactions

Publication Date: 2024-01-01

Volume: 114

Issue: Unknown

Page Range: 1069-1074

Description:

The growth of the world's population is an increasing challenge for agricultural production. Improving soil productivity is the key to ensuring the quantity, quality and safety of food for a growing population. In addition to macroelements, microelements also play an important role in the biochemical processes. A large percentage of soils in Hungary show a deficiency in copper. For three years, we treated the leaves of winter wheat with a copper-tetramine-sulphate complex derived from microelectronic waste. Aim to provide an alkaline pH range of 9.3 for effective foliar treatment. Treatments were applied on 10 m2 small plots at 0; 0.1; 0.3; 0.5; 1.0; and 2.0 kg×ha-1 copper dose in the budding and flowering phenological stages with copper-tetramine-sulphate produced from microelectronic waste. After harvesting the crop from the plots, the yield, raw protein, and gluten content were measured. In the copper-deficient soil, a significant increase in yield and protein and gluten levels was observed after treatment with copper foliar fertiliser. The most significant increase in yield was obtained in the treatment at flowering (0.40 t/ha), with a 0.37 % increase in crude protein content and a 1.95 % increase in wet gluten content.

Open Access: Yes

DOI: 10.3303/CET24114179

Comparative Analysis of Flexitarian, Vegetarian and Vegan Diets: A Review

Mukhtar H. Ahmed Judit Molnár Dávid Vasas

Publication Name: Elelmiszervizsgalati Kozlemenyek

Publication Date: 2023-03-31

Volume: 69

Issue: 1

Page Range: 4382-4389

Description:

Background: Healthy eating is one of the main factors of maintaining health. Certain diets such as flexitarian, vegetarian and vegan can be associated with a healthy lifestyle. These diets have recently become more common. Aim: This review aims to summarize the characteristics of a flexitarian, vegetarian, and vegan diet by comparing these specific nutritional trends through the processed literature. Methods: Electronic searches were performed on the Google Scholar database, Medline, PubMed, and Science Direct. The manuscript summarizes publications on flexitarian, vegetarian, and vegan diets. Furthermore, it examines the relationships between different nutritional trends as well. Result: The summarized vegan (100% plant-based diet), vegetarian (plant-rich diet), and flexitarian (plant-based with high-quality meat consumption diet) have become the focus of results through this literature. Conclusion: Flexitarian, vegetarian and vegan diets contribute to a healthy lifestyle and sustainable agriculture by following nutritional recommendations. The common basis of diets is to appreciate natural values and maintain health.

Open Access: Yes

DOI: 10.52091/EVIK-2023/1-4-ENG

Production of Single Cell Protein by the fermentation biotechnology for Animal Feeding

Renato Kalocsai Mukhtar H. Ahmed Judit Molnár Dávid Vasas Tamás Szakál

Publication Name: Elelmiszervizsgalati Kozlemenyek

Publication Date: 2022-06-30

Volume: 68

Issue: 2

Page Range: 3896-3903

Description:

Background: Fermentation is a sort of biotechnology that uses microorganisms to produce animal food through chemical process. In ancient times, wastes were treated with chemicals, but now companies convert wastes to valuable food, food ingredients or feed products such as single cell oils or single cell protein. The most used substrate is molasses and corn steep liquor which is a part of the fermentation process. Aim: The aims of the manuscript is to provide an overview of the yeast strains and food by-products used in production of single cell proteins by fermentation process. Furthermore, the manuscript summarizes the role of single cell protein in animal feed. Methods: Electronic searches were conducted on Google Scholar database Medline and PubMed. A further search was conducted on the Food and agricultural organization FAO research article database. Results: Single cell protein produced by these substrates and different microorganisms (algae, yeast, bacteria) play an important role in animal feeding. Furthermore, SCP is a high-quality protein, unsaturated fatty acids, vitamins and minerals sources for animals. Conclusion: Production of single cell of protein through the fermentation has several significant benefits including sustainability, health and production efficacy.

Open Access: Yes

DOI: 10.52091/EVIK-2022/2-3-ENG

Egysejt-fehérje előállítása állati takarmányozáshoz fermentációs biotechnológiával

Renato Kalocsai Mukhtar H. Ahmed Judit Molnár Dávid Vasas Tamás Szakál

Publication Name: Elelmiszervizsgalati Kozlemenyek

Publication Date: 2022-06-30

Volume: 68

Issue: 2

Page Range: 3888-3895

Description:

No description provided

Open Access: Yes

DOI: 10.52091/EVIK-2022/2-3-HUN

The impact of functional food in prevention of malnutrition

Mukhtar H. Ahmed Judit Molnár Dávid Vasas Arez Hassan

Publication Name: Pharmanutrition

Publication Date: 2022-03-01

Volume: 19

Issue: Unknown

Page Range: Unknown

Description:

Background: Malnutrition is a serious condition that develops when the human body is deprived of or does not obtain the right amount of vital nutrients like vitamins, minerals, proteins, carbohydrates, lipids and some other essential substances that the body needs to function. It can have a significant impact on people's health including stunted growth, low body weight and muscle wasting. Purpose: This study is aimed to determine the factors that could cause malnutrition in humans, something that is considered as a major global issue nowadays and is associated with negative aspects on patient's activities. Methods: Electronic searches were conducted on the Google Scholar database, Medline and PubMed up to the 11of December 2021. All studies reporting an association between foods and malnutrition were included. Results: The search yielded 637 references, included 52 clinical trials, 11 meta-analysis, 45 randomised clinical trials (RCT) and 201 reviews. Among the manuscripts, 25 studies provided evidence for the association between malnutrition and micronutrients. The results showed that in addition to insufficient intake of the essential nutrient, several chronic diseases including gastrointestinal tract diseases, cancer and sometimes post-surgery complications are also associated with malnutrition. Conclusion: Only a limited number of studies reported a direct link between functional foods and malnutrition, which all agree that there is clear evidence in favour of functional foods being effective in preventing and reducing the impact of malnutrition. Other studies looked at for this review would suggest that they may even be effective in improving the quality of life.

Open Access: Yes

DOI: 10.1016/j.phanu.2022.100288

The Role of Micronutrients to Support Immunity for COVID-19 Prevention

Mukhtar H. Ahmed Judit Molnár Arez Hassan

Publication Name: Revista Brasileira De Farmacognosia

Publication Date: 2021-08-01

Volume: 31

Issue: 4

Page Range: 361-374

Description:

The World Health Organization declared the novel coronavirus, named as SARS-CoV-2, as a global pandemic in early 2020 after the disease spread to more than 180 countries leading to tens of thousands of cases and many deaths within a couple of months. Consequently, this paper aims to summarize the evidence for the relationships between nutrition and the boosting of the immune system in the fight against the disease caused by SARS-CoV-2. This review, in particular, assesses the impact of vitamin and mineral supplements on the body’s defence mechanisms against SARS-CoV-2. The results revealed that there is a strong relationship between the ingestion of biological ingredients like vitamins C–E, and minerals such as zinc, and a reduction in the effects of coronavirus infection. These can be received from either nutrition rich food sources or from vitamin supplements. Furthermore, these macromolecules might have roles to play in boosting the immune response, in the healing process and the recovery time. Hence, we recommend that eating healthy foods rich in vitamins C–E with zinc and flavonoids could boost the immune system and consequently protect the body from serious infections. Graphical Abstract: [Figure not available: see fulltext.].

Open Access: Yes

DOI: 10.1007/s43450-021-00179-w

Shelf life of bottled water – field conditions in Hungary

Rajmund Kuti Judit Molnár Bendegúz Papp Rita Molnár Dóra Beke

Publication Name: Journal of Food and Nutrition Research

Publication Date: 2020-01-01

Volume: 59

Issue: 4

Page Range: 361-366

Description:

Professional soldiers and firefighters are deployed to deal with the consequences of various disasters, where their supply is carried out under field conditions. This study investigated whether improperly stored bottled drinking water can change its quality and pose a biological hazard. Microbiological quality of 20 samples of bottled mineral water produced in Hungary, including 10 uncarbonated, 5 carbonated and 5 flavoured mineral water samples, was investigated under field conditions. Culturable microorganisms were enumerated by ISO 6222:1999; coliforms and Escherichia coli by ISO 9308-1:2000; Pseudomonas aeruginosa by ISO 16266:2006; Enterococcus spp. by ISO 7899-2:2000; and Clostridium perfringens by ISO 14189:2013. In six cases among uncarbonated water samples, the aerobic colony counts exceeded the standard value. Furthermore, coliforms and P. aeruginosa were detected in three cases. However, in carbonated and flavoured mineral water, no samples of unacceptable bacteriological quality were observed, as their pH value was significantly lower and that probably did not favour proliferation of bacteria. Due to their acidic condition, carbonated and flavoured mineral water appears to be less vulnerable to microbiological contamination under field conditions. During flood damage remediation, it is advisable to perform the supply of intervention units with carbonated and flavoured mineral water to avoid infection.

Open Access: Yes

DOI: DOI not available

Studying growth characteristics of yeast strains on vegetal fermentation media and with vitamin supplementation

Balázs Ásványi Judit Molnár

Publication Name: Acta Alimentaria

Publication Date: 2019-06-01

Volume: 48

Issue: 2

Page Range: 143-149

Description:

The primary purpose of these researches was to optimize single-cell protein (SCP) production process using Saccharomyces cerevisiae NCAIM Y.00200 and Kluyveromyces marxianus DSM 4908 strain, and then to analyse the changes in yield of single-cell protein fi nal product using vitamin supplementation. To determine these values, the total sugar content of the fermentation medium, and the protein content of the yeast was determined. During our work, a particular attention was paid to the change of sugar content and yeast protein quantity. Besides, yield (Yx/s) values, typical of the whole fermentation, were also measured. Protein yield, as the final product of fermentation, featured the effi ciency of our work. The results of our optimized trial settings that were considered as control, using S. cerevisiae NCAIM Y.00200 and K. marxianus DSM 4908 strains, were compared with the results of vitaminsupplemented fermentation processes. On this basis, we can say that during our trials vitamin supplementation did not influence the fi nal product yield of processes. The counted protein yields during fermentation were between 0.4-0.7 g g-1

Open Access: Yes

DOI: 10.1556/066.2019.48.2.1

Incorporating single cell proteins in the diet of IBD patients

Balázs Ásványi Judit Molnár Dávid Vasas

Publication Name: Elelmiszervizsgalati Kozlemenyek

Publication Date: 2018-01-01

Volume: 64

Issue: 4

Page Range: 2290-2296

Description:

Worldwide, and also in Hungary, more and more patients are diagnosed with inflammatory bowel disease (IBD) each year. In the case of IBD patients, to supplement a normal diet, alternative solutions, such as, for example, the dietary use of single cell proteins intended to be examined by us are required. Ensuring the proper nutrition and liquid supply of the human body is one of the major tasks of modern food science. By using state-of-the-art scientific knowledge and diagnostic methods, the energy requirement of people with increased energy and protein needs can be determined as a function of their body weight, and the production processes of foods should be realized with this information in mind. In our research, single cell proteins (SCP) have been produced in a yeast culture grown on high sugar content culture media, including their nutritional evaluation. Possibilities for incorporating SCP in the diet of IBD patients have also been investigated. With our research results, we would like to provide assistance to specialists in food science and those in nutrition science contributing to food production.

Open Access: Yes

DOI: DOI not available