View More View Less
  • 1 Please ask the editor of the journal.
Restricted access

Purchase article

USD  $25.00

1 year subscription (Individual Only)

USD  $878.00

The naturally fermented alcoholic (NFA) beverages collected from tribal areas contained higher quantity of methanol, with wide variations in ethanol, pH and volatile acidity. The NFA beverages were also found to be contaminated with Brettanomyces spp. and coliform bacteria indicating a potential danger of their consumption. The examination of natural sources of fermentation (NSF), frequently used in such fermentations, revealed the presence of fungi viz., Aspergillus flavus, Aspergillus oryzae, Mucor spp., Rhizopus spp.: the yeast included Saccharomyces spp., Scytalidium thermophilus (Torula) and Rhodotorula and bacteria viz., Pediococcus, Leuconostoc and Pseudomonas. Except for a few, the general ethanol productivity of the isolates from NSF was low. Saccharomyces spp. had higher population and was predominant among the yeasts isolated from NSF. The abnormal characteristics of the NFA beverages could be correlated with the raw materials, source and method of fermentation and distillation. Use of pure yeast and proper distillation method could improve the quality of such beverages.

  • Abramov, S. A., Kotenko, S. T., Vlasove, O. K. & Is, D. S. (1990): New yeast strain. Pisheahvaya Prom., USSR, 2, 46-47 -ref: Fsta, 23(11) 11H78 (1991).

    'New yeast strain. ' () 2 Pisheahvaya Prom., USSR : 46 -47.

  • Ali, M. Z. & Didar, H. A. (1984): Microbiological study of Sudanese date wines. J. Fd. Sci., 49, 459-460.

    'Microbiological study of Sudanese date wines ' () 49 J. Fd. Sci. : 459 -460.

  • Amerine, M. A., Berg, H. W., Kunkee, R. E., Ough, E. S., Singleton, V. L. & Webb, A. D. (1980): The technology of wine making. 4th ed. AVI Publishing Co., Inc. Westport, CT, pp. 77-243, 523-547, 731-768.

    The technology of wine making , () 77 -243.

  • Bertuccioli, M. & Viani, R. (1976): Red wine aroma: Identification of head-space constituents. J. Sci. Fd. Agric, 11, 38-41.

    'Red wine aroma: Identification of head-space constituents. ' () 11 J. Sci. Fd. Agric : 38 -41.

    • Search Google Scholar
  • Caputi, A., Ueda, M. Jr, & Brown, J. (1968): Spectrophotometeric determination of ethanol in wine. Am. J. Enol. Vitic, 19, 160-165.

    'Spectrophotometeric determination of ethanol in wine. ' () 19 Am. J. Enol. Vitic : 160 -165.

    • Search Google Scholar
  • Christensen, H. E. (1973): The toxic substances. List Natl. Inst. for Occupational Safety and Health, Washington, D. C, p. 534.

    The toxic substances. List Natl. Inst. for Occupational Safety and Health , () 534.

    • Search Google Scholar
  • Ethiraj, S., Onkaryya, H. & Suresh, E. R. (1980): Nature and sequence of yeast during fermentation of apple grown in India. J. appl. Bacterial., 48, 97-100.

    'Nature and sequence of yeast during fermentation of apple grown in India. ' () 48 J. appl. Bacterial. : 97 -100.

    • Search Google Scholar
  • Fowles, G. (1989): The complete home wine maker. New Scientist, Sept issue, 38-12.

  • Frazier, W. C. (1971): Food microbiology. Tata Me Graw Hill Publ Co., New Delhi, pp. 371-431.

    Food microbiology , () 371 -431.

  • Greenshields, R. N. (1974): Volatile in home brewed beers and wines. J. Sci. Fd. Agric, 25, 1307-1312.

    'Volatile in home brewed beers and wines. ' () 25 J. Sci. Fd. Agric : 1307 -1312.

  • Harjavec, S. (1990): Effect of grape harvest method on methanol content of white wines. Agronomiski Glasnik, 52(1/2), 21-30, -ref: FSTA 23 (10) 10 H 46, 1991.

    'Effect of grape harvest method on methanol content of white wines. ' () 52 Agronomiski Glasnik : 21 -30.

    • Search Google Scholar
  • Harrigan, H. F. & Mccance, E. M. (1966): Laboratory methods in microbiology. Academic Press, London, p. 7-229.

    Laboratory methods in microbiology , () 7 -229.

  • Herraiz, T., Martinalvarez, P. J., Reglero, G. & Cabezudo, M. D. (1989): Differences between wines fermented with and without sulphur dioxide using selected yeasts. J. Sci. Fd. Agric, 49, 249-258.

    'Differences between wines fermented with and without sulphur dioxide using selected yeasts. ' () 49 J. Sci. Fd. Agric : 249 -258.

    • Search Google Scholar
  • Herriz, T., Regleró, G., Herraiz, M., Martinalvarez, P. J. & Cabezudo, M. D. (1990): The influence of the yeast and type of culture on the volatile composition of wines fermented without sulphur dioxide. Am. J. Enol. Vitic, 41, 313-318.

    'The influence of the yeast and type of culture on the volatile composition of wines fermented without sulphur dioxide. ' () 41 Am. J. Enol. Vitic : 313 -318.

    • Search Google Scholar
  • Indrati, R. & Ohta, Y. (1990). Microbiological and chemical changes in Indonesian Tea Cider fermentation. J. Fac Appl. Biol. Sci., 29, 1-9.

    'Microbiological and chemical changes in Indonesian Tea Cider fermentation ' () 29 J. Fac Appl. Biol. Sci. : 1 -9.

    • Search Google Scholar
  • Jarosz, K. (1988) Solid state fermentation of apple pomace. Acta Alimentaria Polonica, 16, 139-144.

    'Solid state fermentation of apple pomace. ' () 16 Acta Alimentaria Polonica : 139 -144.

  • Joshi, V. K. (1997): Fruits wines. Directorate of Extension Education, Dr YS Parmar University of Horticulture & Forestry, Nauni, Solan (H. P) India, p. 255.

    Fruits wines , () 255.

  • Joshi, V. K. & Bhutani, V. P. (1991): The influence of enzymatic clarification on the fermentation behaviour, composition and the sensory qualities of apple wine. Sci. Aliments, 11, 491-196.

    'The influence of enzymatic clarification on the fermentation behaviour, composition and the sensory qualities of apple wine. ' () 11 Sci. Aliments : 491 -196.

    • Search Google Scholar
  • Joshi, V. K., Bhutani, V. P. & Sharma, R. C. (1990): Effect of dilution and addition of nitrogen source on chemical, mineral and sensory qualities of wild apricot wine. Am. J. Enol. Vitic, 41, 229-231.

    'Effect of dilution and addition of nitrogen source on chemical, mineral and sensory qualities of wild apricot wine. ' () 41 Am. J. Enol. Vitic : 229 -231.

    • Search Google Scholar
  • Kana, K., Kaneliaki, M., Papadimtrio & Koutinas, A. A. (1991): Causes of and methods to reduce methanol content of Tsi coudia, Tsipouro and Quzo. Int. J. Fd. Sci. Technol, 26, 241-247.

    'Causes of and methods to reduce methanol content of Tsi coudia, Tsipouro and Quzo. ' () 26 Int. J. Fd. Sci. Technol : 241 -247.

    • Search Google Scholar
  • Lee, C. Y., Robinson, W. R., Van buren, J. P., Acree, T. E. & Stuews, G. S. (1975): Methanol in wines in relation to processing and variety. Am. J. Enol. Vitic, 26, 184-187.

    'Methanol in wines in relation to processing and variety. ' () 26 Am. J. Enol. Vitic : 184 -187.

    • Search Google Scholar
  • Lisle, D. B., Richards, C. P. & Wardleworth (1978): The identification of distilled alcoholic beverages. J. Inst. Brew., 84, 93-96.

    'The identification of distilled alcoholic beverages. ' () 84 J. Inst. Brew. : 93 -96.

  • Ojmo, E. E. (1991): Yeast flora of Nifor palm Sapa. Tropical Agriculture, 68, 381-383.

    'Yeast flora of Nifor palm Sapa. ' () 68 Tropical Agriculture : 381 -383.

  • Pándi, F. & Bikfalvi, I. (1989): Szeszes italok minóségét meghatározó ósszetevók és azok kialakulásának kémiai, fizikai, mikrobiológiai folyamatai. (Components determining the quality of alcoholic drinks and chemical, physical and microbiological changes during their development). Szeszipar, 4, 131-138.

    'Szeszes italok minóségét meghatározó ósszetevók és azok kialakulásának kémiai, fizikai, mikrobiológiai folyamatai. (Components determining the quality of alcoholic drinks and chemical, physical and microbiological changes during their development). ' () 4 Szeszipar : 131 -138.

    • Search Google Scholar
  • Postel, W. & Adam, L. (1979): Gas chromatographic characterization of brandy cognac and Armagnac I. Study of methods, Branntweinwirtschaft, 2, 404-409.

    'Gas chromatographic characterization of brandy cognac and Armagnac I. Study of methods, ' () 2 Branntweinwirtschaft : 404 -409.

    • Search Google Scholar
  • Postel, W. & Adam, L. (1980): Gas chromatographic characterization of brandy, Cognac and Armagnac II. Content of volatile substances. Branntweinwirtschaft, 3, 154-164.

    'Gas chromatographic characterization of brandy, Cognac and Armagnac II. Content of volatile substances. ' () 3 Branntweinwirtschaft : 154 -164.

    • Search Google Scholar
  • Radler, F., Schmitt, M. J. & Meyer, B. (1990): Killer toxin of Hansenspora uvarum. Archives Microbiol, 154, 175-178.

    'Killer toxin of Hansenspora uvarum. ' () 154 Archives Microbiol : 175 -178.

  • Sharma, P. C. (1986): Home wine making. Govt of H. P. Publication (H. P.) Shimla - India.

    Home wine making , ().

  • Tini, V., Caridi, A. & Romano, P. (1990). Yeasts of Calabrian wines, study and selection. Industrie delle Bevande, 19, 24-27.

    'Yeasts of Calabrian wines, study and selection ' () 19 Industrie delle Bevande : 24 -27.

  • Toledano, F.; Moreno, J., Ortega, J. M. & Medina, M. (1991) Sequential use of two yeasts for fermentation of musts for sherries. Cerevisiae Biotechnol, 16, 35-41.

    'Sequential use of two yeasts for fermentation of musts for sherries. ' () 16 Cerevisiae Biotechnol : 35 -41.

    • Search Google Scholar

 

The author instruction is available in PDF.
Please, download the file from HERE.

Senior editors

Editor(s)-in-Chief: András Salgó

Co-ordinating Editor(s) Marianna Tóth-Markus

Co-editor(s): A. Halász

       Editorial Board

  • L. Abrankó (Szent István University, Gödöllő, Hungary)
  • D. Bánáti (University of Szeged, Szeged, Hungary)
  • J. Baranyi (Institute of Food Research, Norwich, UK)
  • I. Bata-Vidács (Agro-Environmental Research Institute, National Agricultural Research and Innovation Centre, Budapest, Hungary)
  • J. Beczner (Food Science Research Institute, National Agricultural Research and Innovation Centre, Budapest, Hungary)
  • F. Békés (FBFD PTY LTD, Sydney, NSW Australia)
  • Gy. Biró (National Institute for Food and Nutrition Science, Budapest, Hungary)
  • A. Blázovics (Semmelweis University, Budapest, Hungary)
  • F. Capozzi (University of Bologna, Bologna, Italy)
  • M. Carcea (Research Centre for Food and Nutrition, Council for Agricultural Research and Economics Rome, Italy)
  • Zs. Cserhalmi (Food Science Research Institute, National Agricultural Research and Innovation Centre, Budapest, Hungary)
  • M. Dalla Rosa (University of Bologna, Bologna, Italy)
  • I. Dalmadi (Szent István University, Budapest, Hungary)
  • K. Demnerova (University of Chemistry and Technology, Prague, Czech Republic)
  • M. Dobozi King (Texas A&M University, Texas, USA)
  • Muying Du (Southwest University in Chongqing, Chongqing, China)
  • S. N. El (Ege University, Izmir, Turkey)
  • S. B. Engelsen (University of Copenhagen, Copenhagen, Denmark)
  • E. Gelencsér (Food Science Research Institute, National Agricultural Research and Innovation Centre, Budapest, Hungary)
  • V. M. Gómez-López (Universidad Católica San Antonio de Murcia, Murcia, Spain)
  • J. Hardi (University of Osijek, Osijek, Croatia)
  • K. Héberger (Research Centre for Natural Sciences, ELKH, Budapest, Hungary)
  • N. Ilić (University of Novi Sad, Novi Sad, Serbia)
  • D. Knorr (Technische Universität Berlin, Berlin, Germany)
  • H. Köksel (Hacettepe University, Ankara, Turkey)
  • K. Liburdi (Tuscia University, Viterbo, Italy)
  • M. Lindhauer (Max Rubner Institute, Detmold, Germany)
  • M.-T. Liong (Universiti Sains Malaysia, Penang, Malaysia)
  • M. Manley (Stellenbosch University, Stellenbosch, South Africa)
  • M. Mézes (Szent István University, Gödöllő, Hungary)
  • Á. Németh (Budapest University of Technology and Economics, Budapest, Hungary)
  • P. Ng (Michigan State University,  Michigan, USA)
  • Q. D. Nguyen (Szent István University, Budapest, Hungary)
  • L. Nyström (ETH Zürich, Switzerland)
  • L. Perez (University of Cordoba, Cordoba, Spain)
  • V. Piironen (University of Helsinki, Finland)
  • A. Pino (University of Catania, Catania, Italy)
  • M. Rychtera (University of Chemistry and Technology, Prague, Czech Republic)
  • K. Scherf (Technical University, Munich, Germany)
  • R. Schönlechner (University of Natural Resources and Life Sciences, Vienna, Austria)
  • A. Sharma (Department of Atomic Energy, Delhi, India)
  • A. Szarka (Budapest University of Technology and Economics, Budapest, Hungary)
  • M. Szeitzné Szabó (National Food Chain Safety Office, Budapest, Hungary)
  • S. Tömösközi (Budapest University of Technology and Economics, Budapest, Hungary)
  • L. Varga (University of West Hungary, Mosonmagyaróvár, Hungary)
  • R. Venskutonis (Kaunas University of Technology, Kaunas, Lithuania)
  • B. Wróblewska (Institute of Animal Reproduction and Food Research, Polish Academy of Sciences Olsztyn, Poland)

 

Acta Alimentaria
E-mail: Acta.Alimentaria@uni-mate.hu

Indexing and Abstracting Services:

  • Biological Abstracts
  • BIOSIS Previews
  • CAB Abstracts
  • Chemical Abstracts
  • Current Contents: Agriculture, Biology and Environmental Sciences
  • Elsevier Science Navigator
  • Essential Science Indicators
  • Global Health
  • Index Veterinarius
  • Science Citation Index
  • Science Citation Index Expanded (SciSearch)
  • SCOPUS
  • The ISI Alerting Services

 

2020
 
Total Cites
768
WoS
Journal
Impact Factor
0,650
Rank by
Nutrition & Dietetics 79/89 (Q4)
Impact Factor
Food Science & Technology 130/144 (Q4)
Impact Factor
0,575
without
Journal Self Cites
5 Year
0,899
Impact Factor
Journal
0,17
Citation Indicator
 
Rank by Journal
Nutrition & Dietetics 88/103 (Q4)
Citation Indicator
Food Science & Technology 142/160 (Q4)
Citable
59
Items
Total
58
Articles
Total
1
Reviews
Scimago
28
H-index
Scimago
0,237
Journal Rank
Scimago
Food Science Q3
Quartile Score
 
Scopus
248/238=1,0
Scite Score
 
Scopus
Food Science 216/310 (Q3)
Scite Score Rank
 
Scopus
0,349
SNIP
 
Days from
100
submission
 
to acceptance
 
Days from
143
acceptance
 
to publication
 
Acceptance
16%
Rate
2019  
Total Cites
WoS
522
Impact Factor 0,458
Impact Factor
without
Journal Self Cites
0,433
5 Year
Impact Factor
0,503
Immediacy
Index
0,100
Citable
Items
60
Total
Articles
59
Total
Reviews
1
Cited
Half-Life
7,8
Citing
Half-Life
9,8
Eigenfactor
Score
0,00034
Article Influence
Score
0,077
% Articles
in
Citable Items
98,33
Normalized
Eigenfactor
0,04267
Average
IF
Percentile
7,429
Scimago
H-index
27
Scimago
Journal Rank
0,212
Scopus
Scite Score
220/247=0,9
Scopus
Scite Score Rank
Food Science 215/299 (Q3)
Scopus
SNIP
0,275
Acceptance
Rate
15%

 

Acta Alimentaria
Publication Model Hybrid
Submission Fee none
Article Processing Charge 1100 EUR/article
Printed Color Illustrations 40 EUR (or 10 000 HUF) + VAT / piece
Regional discounts on country of the funding agency World Bank Lower-middle-income economies: 50%
World Bank Low-income economies: 100%
Further Discounts Editorial Board / Advisory Board members: 50%
Corresponding authors, affiliated to an EISZ member institution subscribing to the journal package of Akadémiai Kiadó: 100%
Subscription fee 2022 Online subsscription: 754 EUR / 944 USD
Print + online subscription: 872 EUR / 1090 USD
Subscription Information Online subscribers are entitled access to all back issues published by Akadémiai Kiadó for each title for the duration of the subscription, as well as Online First content for the subscribed content.
Purchase per Title Individual articles are sold on the displayed price.

Acta Alimentaria
Language English
Size B5
Year of
Foundation
1972
Volumes
per Year
1
Issues
per Year
4
Founder Magyar Tudományos Akadémia    
Founder's
Address
H-1051 Budapest, Hungary, Széchenyi István tér 9.
Publisher Akadémiai Kiadó
Publisher's
Address
H-1117 Budapest, Hungary 1516 Budapest, PO Box 245.
Responsible
Publisher
Chief Executive Officer, Akadémiai Kiadó
ISSN 0139-3006 (Print)
ISSN 1588-2535 (Online)

 

Monthly Content Usage

Abstract Views Full Text Views PDF Downloads
Aug 2021 44 0 0
Sep 2021 26 0 0
Oct 2021 3 0 0
Nov 2021 4 0 0
Dec 2021 4 0 0
Jan 2022 4 0 0
Feb 2022 0 0 0