Author: H. H. Orak 1
View More View Less
  • 1 Department of Vocational College, Food Technology, Tekirda? Agricultural Faculty, Trakya University 59030 Tekirda?. Turkey
Restricted access

Purchase article

USD  $25.00

1 year subscription (Individual Only)

USD  $878.00

Peroxidase (POD) and lipoxygenase (LOX) inactivation temperature and time were investigated on broccoli florets at different blanching treatments. In addition, retention of nutritional components,which reduced POD and LOX activities, was compared. LOX inactivation required 14 min at 70 °C, 6 min at 80 °C, 11/2 min at 90 °C, 1 min at 100 °C water blanching and 1 min for steam blanching, 2 min in microwave without water and 6 min with microwave and water. The highest nutritional content of broccoli was evaluated in microwave blanching without water by comparison to all treatments. The decline of nitrate and nitrite value of broccoli was higher under longer time blanching than under higher temperature blanching.

  • Anon. (1972): Fruits and vegetables products. TSE 1129. The standard of total dry matter. Turkish Standards Institute Publications, Ankara.

    Fruits and vegetables products. TSE 1129 , ().

  • Anon. (1982): Mstat, version 3.00/EM, package program. Dept Crop and Soil Sciences, Michigan State University, USA.

    Mstat, version 3.00/EM, package program , ().

  • A.O.A.C. (1995): Official Methods of Analysis (16th ed., chapter 46). Association of Official Analytical Chemist. Arlington, USA.

    Official Methods of Analysis , ().

  • Barrett, D.M., Garcia, E.L., Russell, G.F., Ramire, E. & Shirazi, A. (2000): Blanch time and cultivator effects on quality of frozen and stored corn and broccoli. J. Fd Sci. 65, 534-540.

    'Blanch time and cultivator effects on quality of frozen and stored corn and broccoli ' () 65 J. Fd Sci. : 534 -540.

    • Search Google Scholar
  • Chen, A.O. & Whitaker, J.R. (1986): Purification and characterization of a lipoxygenase from immature English peas. J. agric. Fd Chem. 34, 203-211.

    'Purification and characterization of a lipoxygenase from immature English peas ' () 34 J. agric. Fd Chem. : 203 -211.

    • Search Google Scholar
  • Garrote, R.L., Enrique, R.S., Ricardo, A.B. & Ruben, D.R. (2004): Predicting the end point of a blanching process. Lebensm.-Wiss. Technol. 37, 309-315.

    'Predicting the end point of a blanching process ' () 37 Lebensm.-Wiss. Technol. : 309 -315.

    • Search Google Scholar
  • Heaton, J.W., Yada, R.Y. & Marangoni, A.G. (1996): Discoloration of coleslaw is caused by chlorophyll degradation. J. agric. Fd Chem. 44, 395-398.

    'Discoloration of coleslaw is caused by chlorophyll degradation ' () 44 J. agric. Fd Chem. : 395 -398.

    • Search Google Scholar
  • Huarte-Mendicoa, J.C., Astiasaran, I. & Bello, J. (1997): Nitrate and nitrite levels in fresh and frozen broccoli. Effect of Freezing and cooking. Fd Chem. 58, 39-42.

    'Nitrate and nitrite levels in fresh and frozen broccoli. Effect of Freezing and cooking ' () 58 Fd Chem. : 39 -42.

    • Search Google Scholar
  • Lisiewska, Z. & Kmiecik, W. (1997): Effect of freezing and storage on quality factors in Hamburg and leafy parsley. Fd Chem. 60, 633-637.

    'Effect of freezing and storage on quality factors in Hamburg and leafy parsley ' () 60 Fd Chem. : 633 -637.

    • Search Google Scholar
  • Lowry, O.H., Rosenbrou, N.J., Farr, A.L. & Randall, R.J. (1991): Protein measurement with folin phenol reagent. J. biol. Chem. 193, 265-267.

    'Protein measurement with folin phenol reagent ' () 193 J. biol. Chem. : 265 -267.

  • Morales-Blances, E.F., Chandia, V.E. & Cisneros-Zevallos, L. (2002): Thermal inactivation kinetics of peroxidase and lipoxygenase from broccoli, green asparagus and carrots. J. Fd Sci. 67, 146-154.

    'Thermal inactivation kinetics of peroxidase and lipoxygenase from broccoli, green asparagus and carrots ' () 67 J. Fd Sci. : 146 -154.

    • Search Google Scholar
  • Pearson, D. (1970): The chemical analysis of foods. (6th ed.), Amchill, London, p. 233.

    The chemical analysis of foods , () 233.

  • Porra, R.J., Thompson, W.A. & Kriedmann, P.E. (1989): Determination of accurate extinction coefficient and simultaneous equations for assaying chlorophylls a and b extracted with different solvents: verification of the concentration of chlorophyll standards by atomic absorption spectroscopy. Biochem biophys Acta 975, 348-349.

    'Determination of accurate extinction coefficient and simultaneous equations for assaying chlorophylls a and b extracted with different solvents: verification of the concentration of chlorophyll standards by atomic absorption spectroscopy ' () 975 Biochem biophys Acta : 348 -349.

    • Search Google Scholar
  • Ramesh, M.N., Wolf, W., Tevini, D. & Bognar, A. (2002): Microwave blanching of vegetables. J. Fd Sci. 67, 390-398.

    'Microwave blanching of vegetables ' () 67 J. Fd Sci. : 390 -398.

  • Teng, S.S. & Chen, B.H. (1999): Formation of pyrochlorophylls and their derivates in spinach leaves during heating. Fd Chem. 65, 367-373.

    'Formation of pyrochlorophylls and their derivates in spinach leaves during heating ' () 65 Fd Chem. : 367 -373.

    • Search Google Scholar
  • Thomas, R.L., Jen, J.J. & Morr, C.V. (1981): Changes soluble and bound peroxidase-IAA oxidase during tomato fruit development. J. Fd Sci. 47, 158-161.

    'Changes soluble and bound peroxidase-IAA oxidase during tomato fruit development ' () 47 J. Fd Sci. : 158 -161.

    • Search Google Scholar
  • Toivonen, P.M.A. & Deell, J.R. (1998): Differences in chlorophyll fluorescence and chlorophyll content of broccoli associated with maturity and sampling section. Postharvest Biol. Technol. 14, 61-64.

    'Differences in chlorophyll fluorescence and chlorophyll content of broccoli associated with maturity and sampling section ' () 14 Postharvest Biol. Technol. : 61 -64.

    • Search Google Scholar
  • Ximenes, M.I.N., Rath, S. & Reyes, F.G.R. (2000): Polarographic determination of nitrate in vegetables. Talanta 51, 49-56.

    'Polarographic determination of nitrate in vegetables ' () 51 Talanta : 49 -56.

  • Zhang, D. & Hamauzu, Y. (2004): Phenolics, ascorbic acid, carotenoids and antioxidant activity of broccoli and their changes during conventional and microwave cooking. Fd Chem. 88, 503-509.

    'Phenolics, ascorbic acid, carotenoids and antioxidant activity of broccoli and their changes during conventional and microwave cooking ' () 88 Fd Chem. : 503 -509.

    • Search Google Scholar
  • Zhuang, H., Hildebrant, D.F. & Bart, M.M. (1995): Senescence in broccoli buds is related to changes in lipid peroxidation. J. agric. Fd Chem. 42, 2585-2591.

    'Senescence in broccoli buds is related to changes in lipid peroxidation ' () 42 J. agric. Fd Chem. : 2585 -2591.

    • 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 7 0 0
May 2021 12 0 0
Jun 2021 6 0 0
Jul 2021 4 0 0
Aug 2021 6 0 0
Sep 2021 2 0 0
Oct 2021 0 0 0