It is often difficult to compare two or more devices, either during development or purchase, especially when they are operating in different parts of the world during testing. Based on the examination of coffee capsules of consistent quality, which are easily...
A new book titled “Sustainable Animal Agriculture - Global Challenges and Practical Solutions” is being published by the London-based publisher IntechOpen. In response to the honorable request, our colleagues contributed to the book by preparing a chapter on green...
What has a greater impact on the quality of yogurt? The composition of raw milk or the yogurt culture used? In our scientific paper prepared with colleagues from MATE, Hungarian University of Agriculture and Life Sciences, and published in the journal Food Control, we...
The preservation method can significantly affect the shelf life of foods, as well as the sensory properties, and the dynamics of their changes during storage. During the research conducted with colleagues from MATE, Hungarian University of Agriculture and Life...
The increasingly frequent use of new feed sources makes it necessary to investigate the effect of different feeds on milk quality. We carried out research based on fatty acid analysis and aroma profile analysis, during which we compared the milk of cows fed with new...
The market for foods enriched with health-promoting ingredients having proven beneficial physiological effects is expanding. However, consumers do not prefer deviations from the flavors and aromas they have known so far, so it is important to keep in mind and monitor...
The smell of fermented forages characterizes their quality well, due to which characteristic the organoleptic evaluation is part of the routine quality inspection. Instrumental aroma testing techniques provide the opportunity to perform an analysis similar to human...
As a member of an EU FP7 tender consortium, ADEXGO Kft. participated in the development and comprehensive analytical, economic and nutritional physiological examination of bioactive enriched functional foods with health-promoting effect. The results of the aroma...
In the development of supplementary feeds, more and more emphasis is being placed on n-3 polyunsaturated fatty acids and their sources. However, an important question is how these fatty acids are incorporated into the animal’s body or the resulting animal products at...
As a member of an international consortium, ADEXGO Kft. with the Hungarian University of Agriculture and Life Sciences, and the Romanian companies Avicola Lumina and Pharmacorp Innovation, participated in a three-year EUREKA project, the partial results of which were...
An objective rapid analysis of fermented silages was developed in the Correltech® Laboratory of ADEXGO Kft., mainly based on the aromaprofile analysis. Instrumental odor analysis, which can be performed under field conditions, is still a long-term goal, but the...
With the participation of the staff of ADEXGO Kft., Széchenyi University and MATE, a wide-ranging literature review was again published in the prestigious international scientific journal Critical Reviews in Food Science and Nutrition. This time, the review paper...
A complex study by scientists of MATE presents a classification approach of bee pollen by means of different methodologies. Tests for volatile components were performed in the Correltech® laboratory of ADEXGO Kft. Based on the results, another area of application...
Based on the aroma tests performed in the Correltech® laboratory of ADEXGO Kft., scientists of MATE performed the classification of dairy products fermented with Lactobacillus strains showing different probiotic potentials. The study raises the possibility that the...
Together with scientists of MATE, our colleague was the guest editor of the special issue of the scientific journal Sensors, entitled “Breakthroughs and Challenges in Food Quality Assessment Using Advanced Rapid Techniques: Electronic Tongue, Electronic Nose, and...