Authors:
O. Ben Moussa Higher Institute of Food Industries of Tunisia (ESIAT), Carthage University, Tunisia

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I. Mahmoudi Higher Institute of Food Industries of Tunisia (ESIAT), Carthage University, Tunisia

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I. Mahouachi Higher Institute of Food Industries of Tunisia (ESIAT), Carthage University, Tunisia

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M. Boulare Higher Institute of Food Industries of Tunisia (ESIAT), Carthage University, Tunisia

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M. Hassouna Higher Institute of Food Industries of Tunisia (ESIAT), Carthage University, Tunisia

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The aim of this research was to investigate the effect of Aloe vera gel on the quality of probiotic lassi. Probiotic lassi was prepared by adding 15% of Aloe vera gel and inoculating with probiotic Lactobacillus fermentum strain. Results showed that physicochemical properties of fortified probiotic lassi were not affected by these modifications during the storage period (P>0.05), however, antioxidant activities, texture and aroma sensory parameters differed significantly (P<0.05). Lactobacillus and Streptococcus counts exhibited same behavior in Aloe vera probiotic lassi products as in control (P>0.05) after 21 days of storage. Aloe vera probiotic lassi has a beneficial effect on human health.

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  • Basannavar, S., Pothuraju, R. & Sharma, R.K. (2014): Effect of Aloe vera (Aloe barbadensis Miller) on survivability, extent of proteolysis and ACE inhibition of potential probiotic cultures in fermented milk. J. Sci. Food Agr., 94, 2712-2717.

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  • Behare, P.V., Singh, R., Tomar, S.K., Nagpal, R., Kumar, M. & Mohania, D. (2010): Effect of exopolysaccharide- producing strains of Streptococcus thermophilus on technological attributes of fat-free lassi. J. Dairy Sci., 93, 2874-2879.

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  • Ben Moussa, O., Mahouachi, I., Dammak, I., Boulares, M., Mahmoudi, I. & Hassouna, M. (2019): Antimicrobial activities of Aloe barbadensis Miller leaves and their effects on lactic acid bacteria behavior. J. New Sci. Agri. Biotech., 64(2), 4008-4016.

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  • Choi, Y.J., Jin, H.Y., Yang, H.S., Lee, S.C. & Huh, C.K. (2016): Quality and storage characteristics of yogurt containing Lacobacillus sakei ALI033 and cinnamon ethanol extract. J. Anim. Sci. Technol., 58, 16.

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  • Foster, M., Hunter, D. & Samman, S. (2011): Evaluation of the nutritional and metabolic effects of Aloe vera -in: Benzie I.F.F & Wachtel-Galor, S. (Eds) Herbal medicine: Biomolecular and clinical aspects .2nd ed. Boca Raton (FL): CRC Press/Taylor & Francis Group, Boca Raton. pp. 37-54.

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  • Hussain, S.A., Raju, P.N., Singh, R.R.B. & Patil, G.R. (2015): Potential herbs and herbal nutraceuticals, food applications and their interactions with food components. Crit. Rev. Food Sci. Nutr., 55(1), 94-122.

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  • Kumar, A. & Kumar, D. (2016): Development of antioxidant rich fruit supplemented probiotic yogurts using free and microencapsulated Lactobacillus rhamnosus culture. J. Food Sci. Technol., 53, 667-675.

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  • Mahmoudi, I., Ben moussa, O., Khaldi, T.E., Kebouchi, M., Soligot, C., Le roux, Y. & Hassouna, M. (2016): Functional in vitro screening of Lactobacillus strains isolated from Tunisian camel raw milk toward their selection as probiotic. Small Rumin. Res., 137, 91-98.

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  • Nripendra, K.A. (2012): Development of technology of curcumin fortified lassi with enhanced functional attributes. Doctoral thesis, National Dairy Research Institute, Haryana, India.

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  • Peng, Y, Serra, M., Horne, D.S. & Lucex J.A. (2009): Effect of fortification with various types of milk proteins on the rheological properties and permeability of nonfat set yogurt. J. Food Sci., 74(9), C666-C673.

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  • Pothuraju, R., Sharma, R.K., Kavadi, PK., Chagalamarri, J., Jangra, S., Bhakri, G. & De, S. (2016): Antiobesity effect of milk fermented by Lactobacillus plantarum NCDC 625 alone and in combination with herbs on high fat diet fed C57BL/6J mice. Benef. Microbes, 7(3), 375-385.

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  • Ramachandra, C.T. & Rao, S.P ( 2008): Processing of Aloe Vera Leaf Gel : A Review. Am. J. Agri. Biol. Sci., 3(2), 502-510.

  • Rinaldoni, N., Campderros, E., Menendez, C. & Perez, P (2009): Fractionation of skim-milk by an integrated membrane process for yogurt elaboration and lactose recuperation. Int. J. Food Eng., 92(2), 226-232.

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  • Sudheendra, Ch. V.K., Madhavi, T.V., Gopikrishna, G. & Rajiv, K. S. (2018). Study of microbial changes in probiotic and synbiotic lassi during storage. The Pharma Innov. J., 7(2), 94-97.

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  • Supavititpatana, P, Wirjantoro, T.I. & Raviyan, P (2010): Characteristics and shelf-life of corn milk yogurt. CMU J. Nat. Sci., 9(1), 133-149.

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  • Tamjidi, F., Nasirpour, A. & Shahedi, M .(2012): Physicochemical and sensory properties of yogurt enriched with microencapsulated fish oil. Food Sci.Technol. Int., 18, 381-390.

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  • Turkmen, N., Velioglu, Y.S., Sari, F. & Polat, g. (2007): Effect of extraction conditions on measured total polyphenol contents and antioxidant and antibacterial activities of black tea. Molecules, 12, 484-496.

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  • Vega, A.G., Nevenka, C., Diaz, L. & Lemus, R. (2005): El aloe vera (Aloe barbadensis Miller) como componente de alimentos funcionales. Rev. Chil. Nutr., 32, 208-214.

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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)
  • 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)
  • H. He (Henan Institute of Science and Technology, Xinxiang, China)
  • 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

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2022  
Web of Science  
Total Cites
WoS
892
Journal Impact Factor 1.1
Rank by Impact Factor

Food Science and Technology (Q4)
Nutrition and Dietetics (Q4)

Impact Factor
without
Journal Self Cites
1.1
5 Year
Impact Factor
1
Journal Citation Indicator 0.22
Rank by Journal Citation Indicator

Food Science and Technology (Q4)
Nutrition and Dietetics (Q4)

Scimago  
Scimago
H-index
32
Scimago
Journal Rank
0.231
Scimago Quartile Score

Food Science (Q3)

Scopus  
Scopus
Cite Score
1.7
Scopus
CIte Score Rank
Food Science 225/359 (37th PCTL)
Scopus
SNIP
0.408

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
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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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