View More View Less
  • 1 Central Food Research Institute Unit of Biology H-1022 Budapest Herman Ottó út 15. Hungary
Restricted access

Purchase article

USD  $25.00

1 year subscription (Individual Only)

USD  $878.00

The main goal of our work was to develop a rapid, simple, and economical DNA extraction method for food (especially for meat products) analysis. This extraction and purification procedure was based on the three-phase partitioning (TPP) method. The developed new DNA-TPP method and Wizard DNA Clean-Up System (Promega, USA) have been compared concerning extraction efficiency, purity and DNA suitability for amplification. The quality and quantity of the purified DNA solutions were controlled by spectrophotometer and the amplification efficiency by simple qualitative PCR. All of prepared DNA solutions were pure enough for the PCR and contained appropriate quantity of DNA. Thus, 118 bp length amplicons could have been obtained by the specific lectin-gene PCR in all cases. This method proved to be an alternative one to isolate DNA from meat samples simply and economically.

  • Dennison, C. & Lovrien, R. (1997): Three phase partitioning: Concentration and purification of proteins. Protein Expression and Purification, 11, 149–161.

    Lovrien R. , 'Three phase partitioning: Concentration and purification of proteins ' (1997 ) 11 Protein Expression and Purification : 149 -161.

    • Search Google Scholar
  • Di Pinto, A., Forte, V.T., Guastadisegni, M.C., Martino, C., Schena, F.P. & Tantillo, G. (2007): A comparison of DNA extraction methods for food analysis. Fd Control, 18, 76–80. http://golab.unl.edu/protocols/Extraction.html

    Tantillo G. , 'A comparison of DNA extraction methods for food analysis ' (2007 ) 18 Fd Control : 76 -80.

    • Search Google Scholar
  • Jánosi, A. & Szamos, J. (2001): Comparison of two methods in purification of meat-DNA for PCR. Acta Alimentaria, 30, 113–118.

    Szamos J. , 'Comparison of two methods in purification of meat-DNA for PCR ' (2001 ) 30 Acta Alimentaria : 113 -118.

    • Search Google Scholar
  • Kakihara, Y., Matsufuji, H., Chino, M. & Takeda, M. (2006): Extraction and detection of endogenous soybean DNA from fermented foods. Fd Control, 17, 808–813.

    Takeda M. , 'Extraction and detection of endogenous soybean DNA from fermented foods ' (2006 ) 17 Fd Control : 808 -813.

    • Search Google Scholar
  • Kansal, S., Sharma, A. & Gupta, M.N. (2006): An integrated process for obtaining oil, protease inhibitors and lectin from soybean flour. Fd Res. int., 39, 499–502.

    Gupta M.N. , 'An integrated process for obtaining oil, protease inhibitors and lectin from soybean flour ' (2006 ) 39 Fd Res. int. : 499 -502.

    • Search Google Scholar
  • Meyer, R., Chardonnens, F., Hübner, P. & Lüthy, J. (1996): Polymerase chain reaction (PCR) in the quality and safety assurance of food: detection of soya in processed meat products. Z. Lebensmittel-unters.-Forsch. A, 203, 339–344.

    Lüthy J. , 'Polymerase chain reaction (PCR) in the quality and safety assurance of food: detection of soya in processed meat products ' (1996 ) 203 Z. Lebensmittel-unters.-Forsch. A : 339 -344.

    • Search Google Scholar
  • Odegaard, B.H., Anderson, P.C. & Lovrien, R.E. (1984): Resolution of the multienzyme cellulase complex of Trichoderma reesei QM9414. J. appl. Biochem., 6, 156–183.

    Lovrien R.E. , 'Resolution of the multienzyme cellulase complex of Trichoderma reesei QM9414 ' (1984 ) 6 J. appl. Biochem. : 156 -183.

    • Search Google Scholar
  • Pike, R.N. & Dennison, C. (1989): Protein fractionation by three phase partitioning (TPP) in aqueous/t-butanol mixtures. Biotechnol. Bioengng., 33, 221–228.

    Dennison C. , 'Protein fractionation by three phase partitioning (TPP) in aqueous/t-butanol mixtures ' (1989 ) 33 Biotechnol. Bioengng. : 221 -228.

    • Search Google Scholar
  • Szamos, J. & Hoschke, Á. (1992): Purification of horseradish peroxidase by three-phase partitioning (TPP). Acta Alimentaria, 21, 253–260.

    Hoschke , 'Purification of horseradish peroxidase by three-phase partitioning (TPP) ' (1992 ) 21 Acta Alimentaria : 253 -260.

    • Search Google Scholar
  • Szamos, J. & Kiss, É. (1995): Three-phase partitioning of crude protein extracts. J. Colloid Interface Sci., 170, 290–292.

    Kiss , 'Three-phase partitioning of crude protein extracts ' (1995 ) 170 J. Colloid Interface Sci. : 290 -292.

    • Search Google Scholar
  • Szamos, J., Aubrecht, E. & Gelencsér, É. (1998): Detection of wheat by adapted polymerase chain reaction (PCR) methodology. Acta Alimentaria, 27, 87–95.

    Gelencsér , 'Detection of wheat by adapted polymerase chain reaction (PCR) methodology ' (1998 ) 27 Acta Alimentaria : 87 -95.

    • Search Google Scholar
  • Zimmermann, A., Lüthy, J. & Pauli, U. (1998): Quantitative and qualitative evaluation of nine different extraction methods for nucleic acids on soya bean food samples. Z. Lebensmittel-unters.-Forsch. A, 207, 81–90.

    Pauli U. , 'Quantitative and qualitative evaluation of nine different extraction methods for nucleic acids on soya bean food samples ' (1998 ) 207 Z. Lebensmittel-unters.-Forsch. A : 81 -90.

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