Authors:
W. Hajji Research Unit PATIO (UR17AGR01), Promoting Tunisian Natural and Agri-Food Heritage Through Innovation, National Institute of Agronomy of Tunisia, University of Carthage, 43, Avenue Charles Nicolle, 1082, Tunis Mahrajène, Tunis
Laboratory of Engineering Science for Environment (LaSIE), University of La Rochelle, 7356 UMR CNRS, Avenue Michel Crepeau, 17042, La Rochelle Cedex 01, France

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C. Rekik Research Unit PATIO (UR17AGR01), Promoting Tunisian Natural and Agri-Food Heritage Through Innovation, National Institute of Agronomy of Tunisia, University of Carthage, 43, Avenue Charles Nicolle, 1082, Tunis Mahrajène, Tunis
Laboratory of Engineering Science for Environment (LaSIE), University of La Rochelle, 7356 UMR CNRS, Avenue Michel Crepeau, 17042, La Rochelle Cedex 01, France

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C. Besombes Laboratory of Engineering Science for Environment (LaSIE), University of La Rochelle, 7356 UMR CNRS, Avenue Michel Crepeau, 17042, La Rochelle Cedex 01, France

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S. Bellagha Research Unit PATIO (UR17AGR01), Promoting Tunisian Natural and Agri-Food Heritage Through Innovation, National Institute of Agronomy of Tunisia, University of Carthage, 43, Avenue Charles Nicolle, 1082, Tunis Mahrajène, Tunis

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K. Allaf Laboratory of Engineering Science for Environment (LaSIE), University of La Rochelle, 7356 UMR CNRS, Avenue Michel Crepeau, 17042, La Rochelle Cedex 01, France

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Abstract

Pre-drying prior to freezing may reduce several freezing drawbacks. Nevertheless, drying may cause nutritional quality losses. Instant Controlled Pressure Drop process has been proposed to intensify pre-drying process. This research is dedicated to study the evolution of the main bioactive compounds (total phenolics, flavonoid, and tannins contents) of quince dehydrofrozen fruits. Fresh samples were subjected to air drying at 40 °C and 3 m s−1 air velocity down to a final water content of 0.3 g g−1 db. Pre-dried samples were Instant Controlled Pressure Drop (DIC) treated under different conditions, i.e. saturated steam pressure (P) and treatment time (t), following a 2-factor/5-level Experimental Design. Treated fruits were frozen at –30 °C then were thawed at 20 °C in order to study the impacts of DIC on phenolic compounds. Response Surface Methodology (RSM) confirmed that pressure was the most influencing parameter in terms of polyphenol, flavonoid, and tannins contents. Finally, DIC pre-treatment allowed the improvement of phenolic content retention compared to untreated DIC samples.

  • Adamczak, A. , Buchwald, W. , Kozłowski, J. , and Mielcarek, S. (2009). The effect of thermal and freeze drying on the content of organic acids and flavonoids in fruit of European cranberry (Oxycoccus palustris Pers.). Herba Polonica, 55(3): 94102.

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  • Albitar, N. , Mounir, S. , Besombes, C. , and Allaf, K. (2011). Improving the drying of onion using the instant controlled pressure drop technology. Drying Technology, 29: 9931001.

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  • Allaf, T. , Mounir, S. , Tomao, V. , and Chemat, F. (2012). Instant controlled pressure drop combined to ultrasounds as innovative extraction process combination: fundamental aspects. Procedia Engineering, 42: 10611078.

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  • Allaf, T. , Zougali, B.B. , Van Nguyen, C. , Negm, M. , and Allaf, K. (2014). DIC texturing for solvent extraction. In: Allaf, T. and Allaf, K. (Eds.), Instant controlled pressure drop (D.I.C.) in food processing: from fundamental to industrial applications. Springer, New York. pp. 127150.

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  • Alonzo-Macías, M. , Anaberta, C.-M. , Mounir, S. , Montejano, J.G. , and Allaf, K. (2013). Comparative study of the effects of drying methods on antioxidant activity of dried strawberry (Fragaria Var. Camarosa). Journal of Food Research ISSN 1927-0895, 2(2): 92107.

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  • AOAC (1990). Official methods of analysis. In: Helrich, K. (Ed.), Association of official analytical chemists, 15th ed. Virginia 22201, USA, Washington DC. 567 Arlington.

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  • Ben Haj Said, L. , Najjaa, H. , Neffati, M. , and Bellagha, S. (2013). Color, phenolic and antioxidant characteristic changes of Allium roseum leaves during drying. Journal of Food Quality, 36: 403410.

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  • Chuah, A. M. , Lee, Y.-C. , Yamaguchi, T. , Takamura, H. , Yin, L.-J. , and Matoba, T. (2008). Effect of cooking on the antioxidant properties of coloured peppers. Food Chemistry, 111, 2028.

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  • Dutra, R.C. , Leite, M.N. , and Barbosa, N.R. (2008). Quantification of phenolic constituents and antioxidant activity of Pterodon emarginatus Vogel seeds. International Journal of Molecular Sciences, 9: 606614.

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  • Hajji, W. , Bellagha, S. , and Allaf, K. (2020). Effect of partial drying intensity, frozen storage and repeated freeze-thaw cycles on some quality attributes of dehydrofrozen quince fruit. Journal of Food Measurement and Characterization, 14: 353365.

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  • Hajji, W. , Gliguem, H. , Bellagha, S. , and Allaf, K. (2019). Impact of initial moisture content levels, freezing rate and instant controlled pressure drop treatment (DIC) on dehydrofreezing process and quality attributes of quince fruits. Drying Technology, 37: 10281043.

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  • Mkaouar, S. , Krichen, F. , Bahloul, N. , Allaf, K. , and Kechaou, N. (2018). Enhancement of bioactive compounds and antioxidant activities of olive (Olea europaea L.) leaf extract by instant controlled pressure drop. Food and Bioprocess Technology, 11: 12221229.

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  • Mounir, S. and Allaf, K. (2017). Response surface methodology (RSM) as relevant way to study and optimize texturing by instant controlled pressure drop DIC in innovative manufacturing of egg white and yolk powders. Drying Technology, 36(8): 9901005.

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  • Mounir, S. , Besombes, C. , Al-Bitar, N. , and Allaf, K. (2011). Study of instant controlled pressure drop DIC treatment in manufacturing snack and expanded granule powder of apple and onion. Drying Technology, 29: 331341.

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  • Mounir, S. , Téllez-Pérez, C. , Alonzo-Macías, M. , and Allaf, K. (2014). Swell-drying. In: Allaf, T. and Allaf, K. (Eds.), Instant Controlled Pressure Drop (D.I.C.) in food processing: from fundamental to industrial applications. Springer, New York. pp. 343.

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  • Obiang-Obounou, B.W. and Ryu, G.H. (2013). The effect of feed moisture and temperature on tannin content, antioxidant and antimicrobial activities of extruded chestnuts. Food Chemistry, 141: 41664170.

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  • Schofield, P. , Mbugua, D. , and Pell, A. (2001). Analysis of condensed tannins: a review. Animal Feed Science and Technology, 91: 2140.

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  • Silva, B. , Andrade, P. , Martins, R. , Valentão, P. , Ferreres, F. , Seabra, R. , and Ferreira, M. (2005). Quince (Cydonia oblonga Miller) fruit characterization using principal component analysis. Journal of Agricultural and Food Chemistry, 53: 111122.

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  • Silva, G.V.D. , Machado, B.A.S. , Oliveira, W.P.D. , Silva, C.F.G.D. , Quadros, C.P.D. , Druzian, J.I. , Ferreira, E.D.S. , and Umsza-Guez, M.A. (2020). Effect of drying methods on bioactive compounds and antioxidant capacity in grape skin residues from the new hybrid variety “BRS Magna”. Molecules (Basel, Switzerland), 25(16): 3701.

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  • Téllez-Pérez, C. , Anaberta, C.-M. , Mounir, S. , Montejano, J. G. , Sobolik, V. , and Allaf, K. (2013). Effect of instant controlled pressure drop process coupled to drying and freezing on antioxidant activity of green “Poblano” pepper (Capsicum annuum L.). Food and Nutrition Sciences, 4: 321334.

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  • Xiao, W. , Han, L. , and Shi, B. (2008). Microwave-assisted extraction of flavonoids from Radix astragali. Separation and Purification Technology, 62: 614618.

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  • Zhao, J.-H. , Liu, F. , Pang, X.-L. , Xiao, H.-W. , Wen, X. , and Ni, Y.-Y. (2016). Effects of different osmo-dehydrofreezing treatments on the volatile compounds, phenolic compounds and physicochemical properties in mango (Mangifera indica L.). International Journal of Food Science & Technology, 51: 14411448.

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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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