Dr. Adrienn Vargáné Tóth - MATE Research
Overview
Adrienn Varga-Tóth is a researcher specializing in the field of food science and technology. Her scholarly work encompasses three primary areas: livestock product technologies, egg processing technologies, and development of dairy alternatives. Given the growing significance of alternative nutritional diets, her current research is focused on the development and evaluation of dairy alternatives derived from livestock sources. In addition, she oversees the coordination of a research project dedicated to the development and investigation of egg-based food products tailored to specific age groups and health conditions.
Research keywords:
Publications
Darnay, L., Téglás, F., Süth, M., Friedrich, L., Boros, A., Varga-Tóth, A., 2025. Texture improvement possibilities for plant-based yogurt alternatives. LWT 238, 118775. https://doi.org/10.1016/j.lwt.2025.118775
Enkhbold, M., Lőrincz, A., Elayan, M., Friedrich, L., Barkó, A., Hidas, K., I., & Varga-Tóth, A. (2025). Effect of High Hydrostatic Pressure on the Quality Parameters of Wild Red Deer (Cervus elaphus) Meat. Applied Sciences, 15(8), 4336. https://doi.org/10.3390/app15084336
Elayan, M., Németh, C., Enkhbold, M., Friedrich, L., Dalmadi, I., & Varga-Tóth, A. (2025). Effects of Supplementation of Different Proteins on the Rheological Properties of Liquid Whole Eggs. Applied Sciences, 15(3), 1660. https://doi.org/10.3390/app15031660
Enkhbold, M., Lőrincz, A., Elayan, M., Friedrich, L., Barkó, A., Csurka, T., Boros, A., Hitka, G., & Varga-Tóth, A. (2024). Effects of Lactic Acid and Ascorbic Acid Mixture on Quality Properties of Wild Red Deer (Cervus elaphus) Meat. Applied Sciences, 14(19), 8915. https://doi.org/10.3390/app14198915
Varga-Tóth, A., Németh, C., Dalmadi, I., Csurka, T., Csorba, R., Elayan, M., ... & 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
Projects
2023-1.1.1-PIACI_FÓKUSZ-2024-00035 Kor- és állapotspecifikus funkcionális élelmiszerek fejlesztése az „active ageing”-re fókuszálva / Development of age- and condition-specific functional foods with a focus on active ageing
The project aims to develop new egg white–based, lactose- and milk-protein-free products that meet age- and condition-specific needs (e.g., youth, athletes, older adults, and people in recovery) for adequate protein and essential amino acid intake. It focuses on increasing biological value and improving protein utilization by optimizing the amount and ratio of digestible, bioavailable essential amino acids, which may support faster regeneration and better physical performance. To ensure market success, the products will be tailored for excellent sensory quality, acknowledging that younger and older consumers often have different preferences. The work is carried out by a consortium of Capriovus Ltd. and the Hungarian University of Agriculture and Life Sciences, in collaboration with Semmelweis University’s Faculty of Health Sciences, leveraging Capriovus’s research infrastructure and industrial development expertise. https://palyazatok.uni-mate.hu/web/mate-p%C3%A1ly%C3%A1zatok/2023-1.1.1-PIACI_F%C3%93KUSZ-2024-00035
