Acta Universitatis Sapientiae, Alimentaria's Cover Image

Acta Universitatis Sapientiae, Alimentaria

The Journal of Sapientia Hungarian University of Transylvania
Open Access
Open Access | Nov 27, 2023
Stress response in bacteria originated from dairy products
É. Laslo

É. Laslo

Sapientia Hungarian University of Transylvania, Cluj-Napoca, Faculty of Economics, Socio-Human Sciences and Engineering, Department of Food Science
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Laslo, É.
, 
É. György

É. György

Sapientia Hungarian University of Transylvania, Cluj-Napoca, Faculty of Economics, Socio-Human Sciences and Engineering, Department of Food Science
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György, É.
 and 
M.-R. Szentpáli

M.-R. Szentpáli

Sapientia Hungarian University of Transylvania, Cluj-Napoca, Faculty of Economics, Socio-Human Sciences and Engineering, Department of Food Science
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Szentpáli, M.-R.
  
Open Access | Nov 27, 2023
Proximate composition and sensory acceptability of cowpea-based pudding produced from cowpea cultivated using different weed control methods
E. K. Oke

E. K. Oke

Department of Food Science and Technology, Federal University of AgricultureAbeokuta, Nigeria
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Oke, E. K.
, 
B. A. Hammod

B. A. Hammod

Department of Food Science and Technology, Federal University of AgricultureAbeokuta, Nigeria
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Hammod, B. A.
, 
A. A. Adeola

A. A. Adeola

Department of Food Science and Technology, Federal University of AgricultureAbeokuta, Nigeria
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Adeola, A. A.
, 
O. A. Ojo

O. A. Ojo

Department of Food Science and Technology, Federal University of AgricultureAbeokuta, Nigeria
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Ojo, O. A.
 and 
S.A. Omoniyi

S.A. Omoniyi

Department of Home Science and Management, Federal UniversityGashua, Nigeria
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Omoniyi, S.A.
  
Open Access | Nov 27, 2023
Nutritional quality and health benefits of roselle calyces
D. O. Raphael

D. O. Raphael

National Horticultural Research InstituteIbadan, Nigeria
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Raphael, D. O.
, 
O. T. Ademoyegun

O. T. Ademoyegun

National Horticultural Research InstituteIbadan, Nigeria
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Ademoyegun, O. T.
 and 
R. S. Ahmed

R. S. Ahmed

National Horticultural Research InstituteIbadan, Nigeria
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Ahmed, R. S.
  
Open Access | Nov 27, 2023
Exploring the effects of comminution level and natural antioxidant incorporation on the quality and oxidative stability of turkey meat system
H. S. Kavuşan

H. S. Kavuşan

Ege University, Engineering Faculty, Food Engineering DepartmentIzmir, Turkey
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Kavuşan, H. S.
, 
S. Çalişkan

S. Çalişkan

Ege University, Engineering Faculty, Food Engineering DepartmentIzmir, Turkey
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Çalişkan, S.
, 
F. Turgut

F. Turgut

Ege University, Engineering Faculty, Food Engineering DepartmentIzmir, Turkey
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Turgut, F.
 and 
M. Serdaroğlu

M. Serdaroğlu

Ege University, Engineering Faculty, Food Engineering DepartmentIzmir, Turkey
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Serdaroğlu, M.
  
Open Access | Nov 27, 2023
Laboratory-scale extraction of Hildegardia barteri (Mast.) Kosterm. seed oil with different solvents, purified with membrane filtration
A. E. Adeniyi

A. E. Adeniyi

Department of Natural Chemistry Products & Processing Development Division, Institute of Himalayas Bioresource TechnologyIndia
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Adeniyi, A. E.
, 
J. O. Aremo

J. O. Aremo

Ajani’s Laboratory, Theriogenology Department, Faculty of Veterinary Medicine, University of IbadanNigeria
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Aremo, J. O.
, 
A. O. Oluwadare

A. O. Oluwadare

Forest Production and Products, Faculty of Renewable Natural Resources, University of IbadanNigeria
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Oluwadare, A. O.
 and 
S. Upendra

S. Upendra

Department of Natural Chemistry Products & Processing Development Division, Institute of Himalayas Bioresource TechnologyIndia
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Upendra, S.
  
Open Access | Nov 27, 2023
Development and comparative analysis of protein-polyphenol-fibre bars as nutritional supplements suitable for healthy senior consumers
M. Jolji

M. Jolji

  • Doctoral School of Nutrition and Food Science, Faculty of Agricultural and Food Sciences and Environmental Management, University of DebrecenDebrecen, Hungary
  • Institute of Nutrition Science, Faculty of Agricultural and Food Sciences and Environmental Management, University of DebrecenDebrecen, Hungary
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Jolji, M.
, 
B. Pecsenye

B. Pecsenye

  • Doctoral School of Nutrition and Food Science, Faculty of Agricultural and Food Sciences and Environmental Management, University of DebrecenDebrecen, Hungary
  • Institute of Nutrition Science, Faculty of Agricultural and Food Sciences and Environmental Management, University of DebrecenDebrecen, Hungary
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Pecsenye, B.
, 
Z. Mposula

Z. Mposula

  • Doctoral School of Nutrition and Food Science, Faculty of Agricultural and Food Sciences and Environmental Management, University of DebrecenDebrecen, Hungary
  • Institute of Nutrition Science, Faculty of Agricultural and Food Sciences and Environmental Management, University of DebrecenDebrecen, Hungary
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Mposula, Z.
, 
A. Aleya

A. Aleya

Institute of Nutrition Science, Faculty of Agricultural and Food Sciences and Environmental Management, University of DebrecenDebrecen, Hungary
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Aleya, A.
, 
T. Kiss

T. Kiss

Institute of Nutrition Science, Faculty of Agricultural and Food Sciences and Environmental Management, University of DebrecenDebrecen, Hungary
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Kiss, T.
 and 
E. Mathé

E. Mathé

Institute of Nutrition Science, Faculty of Agricultural and Food Sciences and Environmental Management, University of DebrecenDebrecen, Hungary
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Mathé, E.
  
Journal Information
Download Cover

Editor-in-Chief
Márton TONK, Sapientia Hungarian University of Transylvania, Romania

Executive Editor
Éva György (Sapientia Hungarian University of Transylvania, Department of Food Science, Miercurea Ciuc, Romania, gyorgyeva@uni.sapientia.ro)

Editorial Board
Csilla Mohácsi-Farkas (Hungarian University of Agriculture and Life Sciences, Hungary)
Alexandru Szép (Sapientia Hungarian University of Transylvania, Romania)
János Csapó (Sapientia Hungarian University of Transylvania, Romania and University of Debrecen, Hungary)
Lucian-Gheorghe Gavrila (Vasile Alecsandri University of Bacãu, Romania)
Gheorghe Gutt (Ştefan cel Mare University of Suceava, Romania)
Éva Laslo (Sapientia Hungarian University of Transylvania, Romania)

Editorial Advisory Board
József Fenyvessy, Szeged University, Hungary
Zoltán Győry, Debrecen University, Hungary
Gordana Kralik, Josip Juraj Strossmayer University Of Osijek, Croatia
Szabolcs Lányi, Sapientia Hungarian University of Transylvania, Romania
Paul Mcsweeney, University College, Cork, Ireland
Alexandra-Maria Michaelidou, Aristotle University Of Thessaloniki, Greece
Sándor Némethy, Göteborg University, Sweden
Alexandru Szép, Sapientia Hungarian University of Transylvania, Romania
Jenő Szigethy, West-Hungary University, Hungary

Subject Editors
Food chemistry − Functional foods
Csilla Albert (Sapientia Hungarian University of Transylvania, Romania)

Food microbiology − Food safety − Food preservation
Éva György (Sapientia Hungarian University of Transylvania, Romania)

Food technology − Food engineering
Rozália Veronika Salamon (Sapientia Hungarian University of Transylvania, Romania)

Assistant Editor
Éva Molnos (Sapientia Hungarian University of Transylvania, Romania)

Language Editors
Annamária Balázs, Sapientia Hungarian University of Transylvania, Romania

Technical Editors
Erzsébet Csizmadia, Sapientia Hungarian University of Transylvania, Romania

Contact
acta-alim@acta.sapientia.ro

Publisher
De Gruyter Poland
Bogumiła Zuga 32A Str.
01-811 Warsaw, Poland
T: +48 22 701 50 15

eISSN:
2066-7744
Language:
English
Publication timeframe:
1 times per year
Journal Subjects:
Business and Economics, Business Management, Industries, Agribusiness, Food Industry, Industrial Chemistry, Food Science and Technology
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