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...
Instrumental Aroma Analysis
The effect of dietary n-3 fatty acids on sow’s milk has been confirmed by our research
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...
Instrumental aroma analysis to investigate the effect of an industrial by-product on egg quality
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...
Attempts to classify fermented silages on the basis of odor
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...
Electronic nose – the “sensory organ” of the future and its applications in milk production and processing
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...
We contributed to a bee pollen aroma study
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...
Aroma analysis to improve yoghurt making
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...
Editorial in the special issue of Sensors: the development of correlative analytical techniques and the possibilities of use in food testing
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...
Production and complex testing of milk with high added value
Research conducted by coworkers of ADEXGO Kft., Hungarian University of Agriculture and Life Sciences and Széchenyi István University has proven that the feed supplement of ADEXGO Kft. can effectively improve the chemical composition of milk, thus, its nutritional...