Sándor Tömösközi
Budapest University of Technology and Economics
121 Papers
442 Citations
Sándor Tömösközi is an academic researcher from Budapest University of Technology and Economics. The author has contributed to research in topics: Gluten & Chemistry. The author has an hindex of 22, co-authored 101 publications.
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Papers
•Journal Article
Application of Micro Z-arm dough mixer in wheat research - Effect of protein addition on mixing properties of wheat dough
Sándor Tömösközi,Frank Békés,Frank Békés,R. Haraszi,R. Haraszi,P. W. Gras,P. W. Gras,József Varga,András Salgó +8 more
TL;DR: In this paper, the effects of protein addition on mixing properties of wheat dough were studied and the effect of additions depend on the type of proteins added to the wheat flour and the parameters calculated from the mixing curves.
12
•Journal Article
Concentrations of citrate and ketone bodies in cow´s raw milk
TL;DR: In this paper, the authors found significant relationship between CA and ketone bodies and a parallel drop of AC and CA during the metabolically crucial first 1-4 weeks of lactation.
11
How Arabinoxylans Modify Gluten and Starch Related Wheat Flour Characteristics
Anna Helga Harasztos,Gábor Balázs,P.N. Csőke,Stefano D'Amico,R. Schönlechner,Sándor Tömösközi +5 more
TL;DR: In this paper, the authors investigated the impact of the AX content on wheat flour quality using a dough model system provided by blends of flour and AX isolate, and found that although Zeleny values are basically related to protein-dependent quality, the addition of AX isolate has major impact on the sedimentation volume of flour.
Hungarian-Australian collaborations in flour milling and test milling over 120 years
TL;DR: The FQC-2000 as mentioned in this paper is a micro-mill for test milling very small grain samples (only 5 to 10 grams of grain) manufactured by Inter-Labor, Hungary.
Assessing food additives: the good, the bad and the ugly
Vasso Oreopoulou,Vasso Psimouli,Dimitris Tsimogiannis,To Kim Anh,NguyenThi Minh Tu,Umran Uygun,Hamit Köksel,Vural Gökmen,Colin Crews,Sándor Tömösközi,Lilla Dömötör,Gábor Balázs,Lishi Zhang,Huanchen Liu,Yuanyuan Cui,Bin Liu,Ding Wenping,Wang Xingguo,Huang Weining,Hayrettin Ozer,Liu Zhong-dong,Mohamed El-Nawawy +21 more
TL;DR: The current status of analytical methods for certain food additives, namely, colours, sweeteners, preservatives and antioxidants, are surveyed and the needs for the improvement of the existing or the development of new, analytical methods are pointed out.