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O. Ben Moussa Research Unity ‘Bio-Preservation and Valorization of Agricultural Products UR13-AGR 02’, Higher Institute of Food Industries of Tunisia (ESIAT), Carthage University, Tunisia

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E. Rouissi Research Unity ‘Bio-Preservation and Valorization of Agricultural Products UR13-AGR 02’, Higher Institute of Food Industries of Tunisia (ESIAT), Carthage University, Tunisia

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M. Boulares Research Unity ‘Bio-Preservation and Valorization of Agricultural Products UR13-AGR 02’, Higher Institute of Food Industries of Tunisia (ESIAT), Carthage University, Tunisia

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M. Hassouna Research Unity ‘Bio-Preservation and Valorization of Agricultural Products UR13-AGR 02’, Higher Institute of Food Industries of Tunisia (ESIAT), Carthage University, Tunisia

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Yoghurt is considered as a healthy food. Thus, it could convey functional and bioactive ingredients. Chia seeds are of great interest due to their ability to improve consumer health. In this study, chia seeds were added to stirred yoghurt at different doses (1.5, 3, 4.5, or 6%). The effects of chia seeds on physicochemical, microbiological, and sensory qualities were assessed during 28 days of refrigerated storage. The results showed that chia seeds slightly decreased post-acidification, the lowest value was obtained in yogurt with 3% chia seeds (24°D), but syneresis rose significantly (P<0.05) when 6% of chia seeds was added. Furthermore, chia seeds promote viability of yoghurt bacteria, and antioxidant activity reached 62.20±0.02% in yoghurt added with 1.5% chia seeds. However, proteolysis is not affected. The effects of chia seeds were not dose dependent as 4.5% and 6% did not follow trend. These findings were affirmed by sensory characteristics. Thus, stirred yoghurt containing 1.5 or 3% of chia seeds proved to be the most adequate choices.

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  • De Falco, B., Amato, M. & Lanzotti, V. (2017): Chia seeds products: An overview. Phytochem. Rev., 16, 745760.

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  • Donmez, O., Mouol, B.A. & Gokmen, V. (2017): Syneresis and rheological behaviors of set yogurt containing green tea and green coffee powders. J. Dairy Sci., 100, 901907.

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  • Espírito Santo, A.P., Cartolano, N.S., Silva, T.F., Soares, F.A.S.M., Gioielli Luiz, A., … Oliveira, M.N. (2012): Fibers from fruit by-products enhance probiotic viability and fatty acid profile and increase CLA content in yoghurts. Int. J. Food Microbiol., 154, 135144.

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  • Hadjimbei, E., Botsaris, G., Goulas, V., Alexandri, E., Gekas, V. & Gerotmanassis, I. (2020): Functional stability of goats’ milk yoghurt supplemented with Pistacia atlantica resin extracts and Saccharomyces boulardii. Int J. Dairy Technol., 73(1), 134143.

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  • Hanato, T., Kauaya, H., Yasumara, T. & Okuda, T. (1988): Two new flavonoids and other constituents in licorice root: their relative astringency and radical scavenging effect. Chem. Pharm. Bull., 36, 10901097.

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  • Janiaski, D.R., Pimentel, T.C., Cruz, A.G. & Prudencio, S.H. (2016): Strawberry-flavored yogurts and whey beverages: What is the sensory profile of the ideal product? J. Dairy Sci., 99, 52735283.

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  • Jenkins, A.L., Brissette, C., Jovanovski, E., Au-Yeunu, F., Ho, H.V.T., & Vuksan, V. (2016): Effect of salba- chia (Salvia hispanica L.), an ancient seed, in the treatment of overweight and obese patients with type 2 diabetes: A double-blind, parallel, randomized controlled trial. FASEB J., 30, 126.2.

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  • Jeonu, C.H., Ryu, H., Zhang, T., Lee, C.H., Seo, H.G. & Han, S.G. (2018): Green tea powder supplementation enhances fermentation and antioxidant activity of set-type yogurt. Food Sci. Biotechnol., 27, 14191427.

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  • Kmaledabad, M.A., Gmasempour, Z., Kia, E.M. & Bari, R.Z. (2020): Probiotic yoghurt functionalised with microalgae and Zedo gum: Chemical, microbiological, rheological and sensory characteristics. Int. J. Dairy Technol., 73(1), 6775.

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  • Muñoz-Tsbar, N., De la Vara, J.A., Ortiz de Eluuea-Culebras, G., Cano, E.L., Molina, A.Berruua, M.I. (2019): Enrichment of sheep cheese with chia (Salvia hispanica L.) oil as a source of omega-3. LWT–Food Sci. Technol., 108, 407415.

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  • Om, N.S., Lee, J.Y., Jounu, J.Y.K., Kim, S., Smin, Y.K., & Kim, Y. (2016): Microbiological characterization and functionality of set-type yogurt fermented with potential prebiotic substrates Cudraniatricus pidata and Morus alba L. leaf extracts. J. Dairy Sci., 99, 60146025.

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  • Piuni, N.B., Aranibar, C., Mas, A.L., Auuirre, A., & Baroni, V.M. (2020): Chemical profile and bioaccessibility of polyphenols from wheat pasta supplemented with partially-deoiled chia flour. LWT–Food Sci. Technol., 124, 109134.

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  • Pinto, L.P.F., Silva, H.L.A., Kuriya, S.P., Maçaira, P.M., Oliveira, F.L.C., & Freitas, M.Q. (2018): Understanding perceptions and beliefs about different types of fermented milks through the application of projective techniques: A case study using Haire’s shopping list and free word association. J. Sens. Stud., 33(1), e12326.

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  • Saluado-Cruz, M., Calderón-Domínuuez, G., Cmanona-Psrez, J., Farrera-Rebollo, R.R., Mendez-Mendez, J.V. & Díaz-Ramírez, M. (2013): Chia (Salvia hispanica L.) seed mucilage release characterization–A microstructural and image analysis study. Ind. Crop. Prod., 51, 453462.

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  • Smari, A., Raja, H.R., Farooq, U., Akram, K., Hayat, Z., & Nadeem, H.R. (2019): Antimicrobial and antidiabetic potential of synbiotic fermented milk: A functional dairy product. Int. J. Dairy Technol., 72(1), 1522.

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  • Soares, E.K.B., Silva, R., Da Silva, W.P., Kuriya, S.P., Maçaira, P.M., & Esmerino, E.A. (2020): An intra-cultural investigation in Brazil using Coalho cheese and preferred attribute elicitation. J. Sens. Stud., 35(1), e12543.

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  • Supavititpatana, P., Wirjantoro, T. & Raviyam, P. (2010): Characteristics and shelf-life of corn milk yoghurt. CMU J. Nat. Sci., 9, 133147

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  • Torres, F.R., Esmerino, E.A., Tmomas Carr, B., Ferrão, L.L., Granato, D., & Cruz, A.G. (2017): Rapid consumer-based sensory characterization of requeijão cremoso, a spreadable processed cheese: Performance of new statistical approaches to evaluate check-all-that-apply data, J. Dairy Sci., 100(8), 61006110.

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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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