Three independent studies were conducted in Chile, Spain and Uruguay to assess the effects of the addition of enzymes on the shelf life of brown pan bread.Four batches of brown bread were prepared in each country: a control batch with no added enzymes, a second batch with amylase, a third batch with xylanase and a fourth batch with a 1:1 mixture of amylase and xylanase. Three sensory texture parameters were evaluated (softness, size of the soft area and cohesiveness) and a consumer study was conducted to determine the acceptability of the samples. In each country, the doses of each enzyme and enzyme mixtures (1:1) added to doughs have to be adapted to obtain good dough handling characteristics and minimise adhesiveness and stickiness of the corresponding flour in the traditional formulation.In all three countries the addition of the enzyme mixture gave the best results, achieving a longer shelf life, while the addition of xylanase accelerated bread staling.
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Acta Alimentaria
E-mail: Acta.Alimentaria@uni-mate.hu
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| 2021 | |
|---|---|
| Web of Science | |
| Total Cites WoS |
856 |
| Journal Impact Factor | 1,000 |
| Rank by Impact Factor | Food Science & Technology 130/143 Nutrition & Dietetics 81/90 |
| Impact Factor without Journal Self Cites |
0,941 |
| 5 Year Impact Factor |
1,039 |
| Journal Citation Indicator | 0,19 |
| Rank by Journal Citation Indicator | Food Science & Technology 143/164 Nutrition & Dietetics 92/109 |
| Scimago | |
| Scimago H-index |
30 |
| Scimago Journal Rank |
0,235 |
| Scimago Quartile Score |
Food Science (Q3) |
| Scopus | |
| Scopus Cite Score |
1,4 |
| Scopus CIte Score Rank |
Food Sciences 222/338 (Q3) |
| Scopus SNIP |
0,387 |
|
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 fee 2023 | Online subsscription: 776 EUR / 944 USD Print + online subscription: 896 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) |
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|---|---|---|---|
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Copyright Akadémiai Kiadó AKJournals is the trademark of Akadémiai Kiadó's journal publishing business branch.
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