View More View Less
  • 1 Universidade Federal de Minas Gerais Departamento de Alimentos, Faculdade de Farmácia 31270-901 Belo Horizonte, MG Brazil
Restricted access

Purchase article

USD  $25.00

1 year subscription (Individual Only)

USD  $878.00

With a view to increasing the industrial use of bovine blood globin, the extraction of the globin fraction was achieved using the acidified acetone method. Spectrophotometric analysis of the globin and the extracted heme group was performed utilizing the Soret band. The influence of the type of final processing of the globins (freeze drying, gel) on the solubility, the emulsification capacity, the emulsifying activity index and the stability of the emulsion was studied at pH 5, 6 and 7. No behavioural differences between freeze-dried and gel globin forms were observed. The best performance for most of the functional properties was achieved at pH 5.0 for the globin obtained by this method.

  • Acton, J.C. & Saffle, R.L. (1972): Emulsifying capacity of muscle proteins: phase volumes at emulsion collapse. J. Fd Sci. , 37 , 904–906.

    Saffle R.L. , 'Emulsifying capacity of muscle proteins: phase volumes at emulsion collapse ' (1972 ) 37 J. Fd Sci. : 904 -906.

    • Search Google Scholar
  • A.O.A.C. (1995): Official methods of AOAC International . 16 th ed. Association of Official Agricultural Chemists International, Arlington, Vol. 2, Chapt. 39, pp. 1–23.

    '', in Official methods of AOAC International , (1995 ) -.

  • Britten, M., Giroux, H.J., Jean, Y. & Rodriguez, N. (1994): Composite blends from heat. J. Sci. Fd Agric. , 40 , 263–273.

    Rodriguez N. , 'Composite blends from heat ' (1994 ) 40 J. Sci. Fd Agric. : 263 -273.

  • Cameron, D.R., Weber, M.E., Idziak, E.S., Neufeld, R.J. & Cooper, D.G. (1991): Determination of interfacial areas in emulsions using turbidimetric and droplet size data: correction of the formula for emulsifying activity index. J. agric. Fd Chem. , 39 , 655–659.

    Cooper D.G. , 'Determination of interfacial areas in emulsions using turbidimetric and droplet size data: correction of the formula for emulsifying activity index ' (1991 ) 39 J. agric. Fd Chem. : 655 -659.

    • Search Google Scholar
  • Cheftel, J.C., Cuq, J.-L. & Lorient, D. (1989): Proteinas alimentarias . (Food proteins) Acribia, Zaragoza. 346 pages.

    Lorient D. , '', in Proteinas alimentarias , (1989 ) -.

  • Chobert, J.M., Bertrand-Hard, C. & Nicolas, M.G. (1988): Solubility and emulsifying properties of caseins and whey proteins modified enzymatically by trypsin. J. agric. Fd Chem. , 36 , 883–892.

    Nicolas M.G. , 'Solubility and emulsifying properties of caseins and whey proteins modified enzymatically by trypsin ' (1988 ) 36 J. agric. Fd Chem. : 883 -892.

    • Search Google Scholar
  • Crenwelge, C.W.D., Dill, C.W., Tybor, P.T. & Landmann, W.A. (1974): A comparison of the emulsification capacities of some protein concentrates. J. Fd Sci. , 39 , 175–177.

    Landmann W.A. , 'A comparison of the emulsification capacities of some protein concentrates ' (1974 ) 39 J. Fd Sci. : 175 -177.

    • Search Google Scholar
  • Dacie, J. & Lewis, S. (1984): Practical Hematology . 6 o ed., Levingstone, London. p. 530

    Lewis S. , '', in Practical Hematology , (1984 ) -.

  • Ferrari, S.L.C. (1996): Tratamento de Efluentes na Indústria de Carne. Catálogo Brasileiro de Produtos e Serviços . (Treatment of effluents in the meat industry. Brazilian catalog of products and services.) 162 pages.

  • Gomes-Pimentel, F. (1981): Curso de estatistica experimental. (Experimental Statistics Course) 9. Ed., Nobel, Piracicaba. 467 pages.

    Gomes-Pimentel F. , '', in Curso de estatistica experimental. (Experimental Statistics Course) , (1981 ) -.

  • Gouterman, M. (1978): The porphyrins . Vol. III, Academic Press, New York, Chap. 1, 231 pages.

    Gouterman M. , '', in The porphyrins. Vol. III , (1978 ) -.

  • Grau, R. (1965): Carne e produtos carnicos. (Meat and meat products) Acribia, Zaragoza. pp. 55–61; 155–175.

    Grau R. , '', in Carne e produtos carnicos. (Meat and meat products) , (1965 ) -.

  • Harriman, A. (1981): Luminescence of porphyrins and metalloporphyrins. Part 2. Copper(II), chromium(III), manganese(III), iron(II), and iron(III) porphyrins. J. Chem. Soc. Faraday Trans., 1 , 77 , 369–377.

    Harriman A. , 'Luminescence of porphyrins and metalloporphyrins. Part 2. Copper(II), chromium(III), manganese(III), iron(II), and iron(III) porphyrins ' (1981 ) 77 J. Chem. Soc. Faraday Trans., 1 : 369 -377.

    • Search Google Scholar
  • Hartree, E.F. (1972): Determination of protein: a modification of the Lowry method that gives a linear photometric response. Anal. Biochem. , 45 , 422–427.

    Hartree E.F. , 'Determination of protein: a modification of the Lowry method that gives a linear photometric response ' (1972 ) 45 Anal. Biochem. : 422 -427.

    • Search Google Scholar
  • Kuppevelt, A.V., Levin, G. & Reizeistein, P. (1976): Small scale production and net protein utilization of globin. Globin fortification of cereals. Nutr. Rep. int. , 13 , 429–443.

    Reizeistein P. , 'Small scale production and net protein utilization of globin. Globin fortification of cereals ' (1976 ) 13 Nutr. Rep. int. : 429 -443.

    • Search Google Scholar
  • Lee, Y.Z., Wang, R.M. & Nakai, S. (1990): Preparation of colorless globin from bovine hemoglobin using sodium alginate. J. Fd Sci. , 55 , 577–578.

    Nakai S. , 'Preparation of colorless globin from bovine hemoglobin using sodium alginate ' (1990 ) 55 J. Fd Sci. : 577 -578.

    • 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.

    Randall R.J. , 'Protein measurement with the Folin phenol reagent ' (1951 ) 193 J. biol. Chem. : 265 -275.

    • Search Google Scholar
  • Magino, M.E. (1994): Protein interactions in emulsions: protein-lipid interactions. -in Hettiarachchy, N.S. & Ziegler, G.R. (Eds) Protein functionality in food systems . Marcel Dekker, New York, pp. 147–173.

    Magino M.E. , '', in Protein functionality in food systems , (1994 ) -.

  • Mulvihill, D.M. (1991): Trends in the production and utilization of dairy protein products functional properties and utilization. Fd Res. Quarterly , 51 , 65–73.

    Mulvihill D.M. , 'Trends in the production and utilization of dairy protein products functional properties and utilization ' (1991 ) 51 Fd Res. Quarterly : 65 -73.

    • Search Google Scholar
  • Mulvihill, D.M. & Fox, P.F. (1987): Assessment of the functional properties of milk proteins products. Int. Dairy Fed. Bull. , 209 , 3–8.

    Fox P.F. , 'Assessment of the functional properties of milk proteins products ' (1987 ) 209 Int. Dairy Fed. Bull. : 3 -8.

    • Search Google Scholar
  • Murad, A.L., Gomes, J.C., Coelho, D.T. & Santana, R. (1993): Caracterizacão química e funcional de um isolado protéico de soja modificado. (Chemical and functional characterization of a protein isolate from modified soya.) Arq. Biol. Technol. , 36 , 695–707.

    Santana R. , 'Caracterizacão química e funcional de um isolado protéico de soja modificado ' (1993 ) 36 Arq. Biol. Technol. : 695 -707.

    • Search Google Scholar
  • Nakamura, R., Hayakawa, S., Ysuda, K. & Sato, Y. (1984): Emulsifying properties of bovine globin: a comparison with some proteins and their improvement. J. Fd Sci. , 49 , 102–104.

    Sato Y. , 'Emulsifying properties of bovine globin: a comparison with some proteins and their improvement ' (1984 ) 49 J. Fd Sci. : 102 -104.

    • Search Google Scholar
  • Ockerman, H.W. & Hansen, C.L. (1994). Industrializacion de subprodutos de origem animal . (Industrialization of sub-products of animal origin.) Acribia, Zaragoza. pp. 239–263.

    Hansen C.L. , '', in Industrializacion de subprodutos de origem animal , (1994 ) -.

  • Owens, J.W. & O’Connor, C.J. (1988): Comparison of the electronic and vibrational spectra of complexes of protoporphyrin-IX heme octapeptide and heme proteins. Coord. Chem. Ver. , 84 , 10–11.

    O’Connor C.J. , 'Comparison of the electronic and vibrational spectra of complexes of protoporphyrin-IX heme octapeptide and heme proteins ' (1988 ) 84 Coord. Chem. Ver. : 10 -11.

    • Search Google Scholar
  • Pearce, K.N. & Kinsella, J.E. (1978): Emulsifying properties of proteins: evaluation of a turbidimetric technique. J. agric. Fd Chem. , 26 , 716–723.

    Kinsella J.E. , 'Emulsifying properties of proteins: evaluation of a turbidimetric technique ' (1978 ) 26 J. agric. Fd Chem. : 716 -723.

    • Search Google Scholar
  • Penteado, M.D.V.C., Lajolo, F.M. & Santos, N.P. (1979): Functional and nutritional properties of isolated bovine blood proteins. J. Fd Sci. Agric. , 30 , 809–815.

    Santos N.P. , 'Functional and nutritional properties of isolated bovine blood proteins ' (1979 ) 30 J. Fd Sci. Agric. : 809 -815.

    • Search Google Scholar
  • Silva, J.G., Morais, H.A., Oliveira, A.L. & Silvestre, M.P.C. (2003): Addition effects of bovine blood globin and sodium caseinate on the quality characteristics of raw and cooked ham pâté. Meat Sci. , 63 , 177–184.

    Silvestre M.P.C. , 'Addition effects of bovine blood globin and sodium caseinate on the quality characteristics of raw and cooked ham pâté ' (2003 ) 63 Meat Sci. : 177 -184.

    • Search Google Scholar
  • Tybor, P.T., Dill, C.W. & Landmann, W.A. (1973): Effect of discoloration and lactose incorporation on the emulsification capacity of spray-dried blood protein concentrates. J. Fd Sci. , 38 , 4–6.

    Landmann W.A. , 'Effect of discoloration and lactose incorporation on the emulsification capacity of spray-dried blood protein concentrates ' (1973 ) 38 J. Fd Sci. : 4 -6.

    • Search Google Scholar
  • Tybor, P.T., Dill, C.W. & Landman, W.A. (1975): Functional properties of proteins isolated from bovine blood by a continuous pilot process. J. Fd Sci. , 40 , 155–159.

    Landman W.A. , 'Functional properties of proteins isolated from bovine blood by a continuous pilot process ' (1975 ) 40 J. Fd Sci. : 155 -159.

    • Search Google Scholar
  • Vuillemard, J.C., Gauthier, S.F., Richard, J.P. & Paquin, P. (1990): Development of a method for measurement of the maximum value of capacity of milk proteins. Milchwissenshaft , 45 , 572–575.

    Paquin P. , 'Development of a method for measurement of the maximum value of capacity of milk proteins ' (1990 ) 45 Milchwissenshaft : 572 -575.

    • 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
May 2021 1 0 0
Jun 2021 2 0 0
Jul 2021 8 0 0
Aug 2021 7 0 0
Sep 2021 0 0 0
Oct 2021 1 0 0
Nov 2021 0 0 0