Authors:
X.R. Li The Institute of Agro-Products Processing Science and Technology, Yunnan Academy of Agricultural Sciences, Kunming, 650205, China

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L.J. Yu The Institute of Agro-Products Processing Science and Technology, Yunnan Academy of Agricultural Sciences, Kunming, 650205, China

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R.D. Chen Yunnan Agricultural University, Kunming, 650201, China

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S. Peng Yunnan Agricultural University, Kunming, 650201, China

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X.R. Liang Yunnan Agricultural University, Kunming, 650201, China

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W. Zhong Huazhong Agricultural University, Wuhan, 430070, China

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H.M. Pu The Institute of Agro-Products Processing Science and Technology, Yunnan Academy of Agricultural Sciences, Kunming, 650205, China

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F. Fang Yunnan Agricultural University, Kunming, 650201, China

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H. Li The Institute of Agro-Products Processing Science and Technology, Yunnan Academy of Agricultural Sciences, Kunming, 650205, China

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https://orcid.org/0000-0002-0877-8867
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L.F. Wang Huazhong Agricultural University, Wuhan, 430070, China

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Abstract

To determine the most effective preservation method for MiBa (a traditional Chinese rice product), MiBa treated with 75% alcohol, 75% alcohol + inhibitor, ozone treatment; untreated (control); and raw rice were subjected to 16S rRNA gene and ITS three-generation sequencing by High-throughput Sequencing Technology. According to the results the preservation effects of different treatment methods ranked as follows: ozone treatment >75% alcohol treatment >75% alcohol+inhibitor > control. Bacterial composition analysis showed that the bacterial community on the surface of MiBa treated with ozone was dominated by genera Leuconostoc and Serratia. The fungal community consisted mainly of Aspergillus and Alternaria. In summary, ozone treatment proved to be the most effective in inhibiting microbial contamination during the storage of MiBa, effectively extending its shelf life.

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  • Li, Y. , Zheng, X.W. , Chen, J.Y. , Liang, J.F. , Yu, S.Z. , and Han, B.Z. (2015). Lactic acid bacteria diversity of fresh rice noodles during the fermentation process, revealed by culture-dependent and culture-independent methods. Biotechnology & Biotechnological Equipment, 29(5): 915920.

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  • Lu, Z.H. , Cao, W. , Peng, H.H. , Wang, F. , Tatsumi, E. , Kohyama, K. , and Li, L.T. (2010). Effect of fermentation metabolites on rheological and sensory properties of fermented rice noodles. Journal of the Science of Food and Agriculture, 88(12): 21342141.

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  • Mo, L. , Yu, J. , Jin, H. , Hou, Q. , Yao, C. , Ren, D. , An, X. , Tsogtgerel, T. , and Zhang, H. (2019). Investigating the bacterial microbiota of traditional fermented dairy products using propidium monoazide with single-molecule real-time sequencing. Journal of Dairy Science, 102(5): 39123923.

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  • Rachtanqpun, C. , Tantala, J. , Klinmalai, P. , and Ratanasumawong, S. (2015). Effect of chitosan on Bacillus cereus inhibition and quality of cooked rice during storage. International Journal of Food Science & Technology, 50(11): 24192426.

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  • Reuter, J. , Spacek, D.V. , and Snyder M. (2015). High-throughput sequencing technologies. Molecular Cell, 58(4): 586597.

  • Sasaki, H. , Hara, T. , Ito, S. , Uehara, N. , Kim, H.Y. , Lieffering, M. , Okada, M. , and Kobayashi., K. (2007). Effect of free-air CO2 enrichment on the storage of carbohydrate fixed at different stages in rice (Oryza sativa L.). Field Crops Research, 100(1): 2431.

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  • Seiichiro, I. , Kunihiko, U. , Kyoichiro, Y. , Lee, C.Y. , and Kim, S.Y. (2008). Sterilization method of rice and processed rice foodstuffs. United States Patent, US7326429B2.

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  • Shu, Z.X. , Jia, W.Q. , Zhang, W. , and Wang, P.P. (2021). Selected quality attributes of paddy rice as affected by storage temperature history. International Journal of Food Properties, 24: 316324.

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  • Skariyachan, S. and Govindarajan, S. (2019). Biopreservation potential of antimicrobial protein producing Pediococcus spp. towards selected food samples in comparison with chemical preservatives. International Journal of Food Microbiology, 291: 189196.

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  • Soni, A. , Smith, J. , Thompson, A. , and Brightwell, G. (2020). Microwave-induced thermal sterilization- A review on history, technical progress, advantages and challenges as compared to the conventional methods. Trends in Food Science & Technology, 97: 433442.

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  • Sung, W.C. , Hong, M.C. , and Chang, T.S. (2007). Effects of storage and gamma irradiation on (japonica) waxy rice. Radiation Physics and Chemistry, 77(1): 9297.

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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)
  • 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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