View More View Less
  • 1 Division of Food Science, Institute of Animal Reproduction and Food Research of the Polish Academy of Sciences 10 Tuwima Str., 10-747 Olsztyn. Poland
  • | 2 Division of Food Science, Institute of Animal Reproduction and Food Research of the Polish Academy of Sciences 10 Tuwima Str., 10-747 Olsztyn. Poland
  • | 3 Institute of Chemical Technology of Food, Technical University of Łódǽ 4/10 Stefanowskiego Str., 90-924 Łódǽ. Poland
  • | 4 Department of Physiology, University of Granada, Campus Universitario de Cartuja Spain
Restricted access

Purchase article

USD  $25.00

1 year subscription (Individual Only)

USD  $878.00

Rats were fed for 4 weeks with diets containing 5% sucrose or the following preparations: inulin, xylitol or b-galactosyl-derivatives of polyol (b-galactosyl-xylitol, -sorbitol, -erythritol). Except for b-galactosyl-erythritol, all preparations caused an enlargement of caecum weight (tissue: 0.41-0.51, digesta: 1.28-1.80 g/100 g BW), compared to the control group (0.28 and 1.00, respectively). The control caecal pH was close to 7.0, while in the experimental groups it ranged from 6.45 (xylitol) to 6.84 (b-galactosyl-erythritol). The caecal ammonia concentration was the lowest in the inulin group (0.45 mg g-1) and the highest in ß-galactosyl-sorbitol group (0.62). All preparations decreased the b-glucuronidase activity in the caecal digesta (0.59-0.81 U g-1) compared to rats fed sucrose-diet (1.00). The highest concentration of SCFAs in the caecum was in inulin and b-galactosyl-erythritol groups (68.57 and 68.36 µmol g-1), and the lowest one - with xylitol (52.41). The total production of SCFAs in the caecum (µmol/100 g BW) was the lowest in the control group (64.8).

  • Djouzi, Z. & Andrieux, C. (1997): Compared effect of the three oligosaccharides on metabolism of intestinal microflora on rats inoculated with a human faecal flora. Br. J. Nutr., 78, 313-324.

    'Compared effect of the three oligosaccharides on metabolism of intestinal microflora on rats inoculated with a human faecal flora. ' () 78 Br. J. Nutr. : 313 -324.

    • Search Google Scholar
  • Ellwood, K. C., Bhathena, S. J., Johannessen, J. N., Bryan, M. A. & O'Donnell, M. W. (1999): Biomarkers used to assess the effect of dietary xylitol or sorbitol in the rat. Nutr. Res., 19, 1637-1648.

    'Biomarkers used to assess the effect of dietary xylitol or sorbitol in the rat. ' () 19 Nutr. Res. : 1637 -1648.

    • Search Google Scholar
  • Gibson, G. R., Beatty, E. R., Wang, X. & Cummings, J. H. (1995): Selective stimulation of bifidobacteria in the human colon by oligofructose and inulin. Gastroenterology, 108, 975-982.

    'Selective stimulation of bifidobacteria in the human colon by oligofructose and inulin. ' () 108 Gastroenterology : 975 -982.

    • Search Google Scholar
  • Juşakiewicz, J., Zduńczyk, Z., Wróblewska, M., Oszmiański, J. & Hernandez, T. (2002): The response of rats to feeding with diets containing grapefruit flavonoid extract. Fd Res. Int., 35, 201-205.

    'The response of rats to feeding with diets containing grapefruit flavonoid extract. ' () 35 Fd Res. Int. : 201 -205.

    • Search Google Scholar
  • Karimazadegan, E., Clifford, A. J. & Hill, F. W. (1979): A rat bioassay for measuring the comparative availability of carbohydrates and its application to legume foods, pure carbohydrates and polyols. J. Nutr., 109, 2247-2259.

    'A rat bioassay for measuring the comparative availability of carbohydrates and its application to legume foods, pure carbohydrates and polyols. ' () 109 J. Nutr. : 2247 -2259.

    • Search Google Scholar
  • Klewicki, R. (2000): Transglycosylation of a β-galactosyl radicals in the course of enzymatic hydrolysis of lactose in the presence of selected polyhydroxy-alcohols. Biotechnol. Lett., 22, 1063-1066.

    'Transglycosylation of a β-galactosyl radicals in the course of enzymatic hydrolysis of lactose in the presence of selected polyhydroxy-alcohols. ' () 22 Biotechnol. Lett. : 1063 -1066.

    • Search Google Scholar
  • Lin, H. C. & Visek, W. J. (1991): Large intestinal pH and ammonia in rats: dietary fat and protein interaction. J. Nutr., 121, 832-843.

    'Large intestinal pH and ammonia in rats: dietary fat and protein interaction. ' () 121 J. Nutr. : 832 -843.

    • Search Google Scholar
  • Lowry, O. H., Rosebrough, N. J., Farr, A. L. & Randall, R. J. (1951): Protein measurement with the Folin phenol reagent. J. biol. Chem., 193, 265-275.

    'Protein measurement with the Folin phenol reagent. ' () 193 J. biol. Chem. : 265 -275.

  • Monsan, P. F. & Paul, F. (1995): Oligosaccharide feed additives, in: Wallace, R. J., & Chesson, A. (Eds) Biotechnology in animal feeds and feeding. VCH Verlagsgesellschaft mBH., Weinheim and New York, pp. 233-245.

    Biotechnology in animal feeds and feeding , () 233 -245.

  • NRC (1995): Nutrient Requirements of Laboratory Animals. 4th ed., National Research Council, National Academy Press, Washington, DC.

    Nutrient Requirements of Laboratory Animals , ().

  • Nyman, M. (2002): Fermentation and bulking capacity of indigestible carbohydrates: the case of inulin and oligofructose. Brit. J. Nutr., 87 (Suppl. 2), 163-168.

    'Fermentation and bulking capacity of indigestible carbohydrates: the case of inulin and oligofructose ' () 87 Brit. J. Nutr. : 163 -168.

    • Search Google Scholar
  • Ohta, A., Motohashi, Y., Ohtsuki, M., Hirayama, M., Adachi, T. & Sakuma, K. (1998): Dietary fructooligosaccharides change the concentration of calbidin-D9k differently in the mucosa of the small and large intestine of rats. J. Nutr., 128, 934-939.

    'Dietary fructooligosaccharides change the concentration of calbidin-D9k differently in the mucosa of the small and large intestine of rats. ' () 128 J. Nutr. : 934 -939.

    • Search Google Scholar
  • Oku, T. & Noda, K. (1990): Influence of chronic ingestion of newly developed sweetener, erythritol, on growth and gastrointestinal function of the rats. Nutr. Res., 10, 989-996.

    'Influence of chronic ingestion of newly developed sweetener, erythritol, on growth and gastrointestinal function of the rats. ' () 10 Nutr. Res. : 989 -996.

    • Search Google Scholar
  • Remesy, C., Behr, S. R., Levrat, M-A. & Demigne, C. (1992): Fiber fermentability in the rat caecum and its physiological consequences. Nutr. Res., 12, 1235-1244.

    'Fiber fermentability in the rat caecum and its physiological consequences. ' () 12 Nutr. Res. : 1235 -1244.

    • Search Google Scholar
  • Scheppach, W., Luehrs, H. & Menzel, T. (2001): Beneficial health effects of low-digestible carbohydrate consumption. Brit. J. Nutr., 85 (Suppl. 1), S23-S30.

    'Beneficial health effects of low-digestible carbohydrate consumption ' () 85 Brit. J. Nutr. : S23 -S30.

    • Search Google Scholar
  • Turesky, R. J., Lang, L. P., Butler, M. A., Teitel, C. H. & Kadlubar, F. F. (1991): Metabolic activation of carcinogenic heterocyclic aromatic amines by human liver and colon. Carcinogenesis, 12, 1839-1845.

    'Metabolic activation of carcinogenic heterocyclic aromatic amines by human liver and colon. ' () 12 Carcinogenesis : 1839 -1845.

    • Search Google Scholar
  • Van Loo, J., Cummings, J., Delzenne, N., Englyst, H., Franck, A., Hopkins, M., Kok, N., Macfarlane, G., Newton, D., Quigley, M., Roberfroid, M., Vliet van, T. & Heuvel van den, E. (1999): Functional food properties of non-digestible oligosaccharides: a consensus report from the ENDO project (DGXH AIRII-CT94-1095). Brit. J. Nutr., 81, 121-132.

    'Functional food properties of non-digestible oligosaccharides: a consensus report from the ENDO project (DGXH AIRII-CT94-1095). ' () 81 Brit. J. Nutr. : 121 -132.

    • Search Google Scholar
  • Berggren, A. M., Bjorck, I. M. E., Nyman, E. M. G. L. & Eggum, B. O. (1993): Short-chain fatty acid content and pH in caecum of rats given various sources of carbohydrates. J. Sci. Fd Agric., 63, 397-406.

    'Short-chain fatty acid content and pH in caecum of rats given various sources of carbohydrates. ' () 63 J. Sci. Fd Agric. : 397 -406.

    • Search Google Scholar
  • Bornet, F. R. J., Blayo, A., Dauchy, F. & Slama, G. (1996): Gastrointestinal response and plasma and urine determinations in human subjects given erythritol. Regul. Toxicol. Pharm., 24, S296-S302.

    'Gastrointestinal response and plasma and urine determinations in human subjects given erythritol. ' () 24 Regul. Toxicol. Pharm. : S296 -S302.

    • Search Google Scholar
  • Würsch, P., Koelreuter, B. & Schweizer, T. F. (1990): Hydrogen excretion after ingestion of five different sugar alcohols and lactulose. Eur. J. clin. Nutr., 43, 819-825.

    'Hydrogen excretion after ingestion of five different sugar alcohols and lactulose. ' () 43 Eur. J. clin. Nutr. : 819 -825.

    • Search Google Scholar
  • Zduńczyk, Z., Frejnagel, S., Juşakiewicz, J., Gomez-Villalva, E. & Klewicki, R. (2002): Nutritional and functional properties of diets containing different low-digestible carbohydrates. Pol. J. Fd Nutr. Sci., 11/52, 65-68.

    'Nutritional and functional properties of diets containing different low-digestible carbohydrates. ' () 11/52 Pol. J. Fd Nutr. Sci. : 65 -68.

    • 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
sumbission
 
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 2021 Online subsscription: 736 EUR / 920 USD
Print + online subscription: 852 EUR / 1064 USD
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
Publication
Programme
2021 Volume 50
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
Apr 2021 0 0 0
May 2021 5 0 0
Jun 2021 8 0 0
Jul 2021 2 0 0
Aug 2021 2 0 0
Sep 2021 6 0 0
Oct 2021 0 0 0