Food Chemistry, Engineering, Processing and Packaging

50 Items
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Food Chemistry, Engineering, Processing and Packaging is a comprehensive research-oriented topic that covers essential elements of food chemistry, process engineering and discusses the most critical achievements in food science along with innovations that are changing the food industry.

The topic links the key concepts of food engineering and science and provides up-to-date information about modern methods for engineering processing. It combines engineering and product quality concepts with emphasis on practical usefulness of preservation processes as well as process control.

Furthermore, this category focuses on the chemical features of food products, packaging, processing, distribution of quality foods, and preservation. It also covers the most practical approaches into food product design with practical discussions.

All Items

  • Food Chemistry, Engineering, Processing and Packaging

    Enhancing Freshwater Fish Consumption in Algeria: A Study on the Nutritional and Sensory Attributes of Common Carp Sticks

    Esma Sabba (1), Yasmine Boudida (2), Djamel-Eddine Mekhancha (3)
    (1) a:1:{s:5:"en_US";s:6:"INATAA";}, Algeria ,
    (2) Brothers Mentouri Constantine University 1/INATAA Bioqual Laboratory Rue Aïn El Bey, 25000, Constantine, Algeria, Algeria ,
    (3) Brothers Mentouri Constantine University 1/INATAA Bioqual Laboratory Rue Aïn El Bey, 25000, Constantine, Algeria, Algeria
    DOI record not available
    Abstract Views : 0
  • Food Chemistry, Engineering, Processing and Packaging

    Exploring the Antioxidant Potential and HPLC Profile of Fenugreek (Trigonella foenum-graecum L.) Seed Extracts

    Ahmed Hazel (1), Ouahiba Moumen (2), Ouardia Ould ali (3), Hakim Ouajed (4), Abdelaziz Mechrour (5)
    (1) Mustapha Stambouli University, Faculty of Natural and Life Sciences, Department of Biology, Geomatics, Ecology and Environment Laboratory (LGéo2E) Mascara, Algeria ,
    (2) Mustapha Stambouli University, Faculty of Natural and Life Sciences, Department of Biology, Geomatics, Ecology and Environment Laboratory (LGéo2E) Mascara, Algeria ,
    (3) Mustapha Stambouli University, Faculty of Natural and Life Sciences, Department of Biology, Geomatics, Ecology and Environment Laboratory (LGéo2E) Mascara, Algeria ,
    (4) Djillali Liabes University of Sidi-Bel-Abbes, Faculty of Economics, Business and Management Sciences, Biomathematics Laboratory, BO. 89 Sidi-Bel-Abbes, Algeria ,
    (5) Mustapha Stambouli University, Faculty of Natural and Life Sciences, Department of Biology, Biological Systems and Geomatics Research Laboratory (LRSBG), Mascara, Algeria
    DOI record not available
    Abstract Views : 17
  • Food Chemistry, Engineering, Processing and Packaging Food Microbiology, Safety and Toxicology

    Effect of Sunlight Exposure and Packaging Materials on the Quality and Oxidative Stability of Commercial Vegetable Oils in Cameroon

    Fabrice Tonfack Djikeng (1), Lucienne Felicite Tuete Fenyom (2), Franklin Kegah Ngoualem (3), Hilaire Macaire Womeni (4)
    (1) Department of Biochemistry and Molecular Biology, Faculty of Science, University of Buea, P.O BOX 63, Buea, Cameroon, Cameroon ,
    (2) Chartered Higher Institute of Technology and Management School of Home Economics, Tourism and Hotel Management , Cameroon ,
    (3) University of Buea Faculty of Agriculture and Veterinary Medicine , Cameroon ,
    (4) University of Dschang Faculty of Science/Department of Biochemistry , Cameroon
    189-202
    Abstract Views : 71
    10.51745/najfnr.9.19.189-202
  • Food Chemistry, Engineering, Processing and Packaging Food Microbiology, Safety and Toxicology

    A UV-Visible spectrophotometric approach to quantify caffeine and carbohydrates in Dhaka's chocolate and candy selection, Bangladesh

    Md. Mazharul Islam (1), Sanjida Tanjid (2), Mohammad Shoeb (3)
    (1) Department of Chemistry, Faculty of Sciences, University of Dhaka, Dhaka-1000, Bangladesh ,
    (2) Department of Chemistry, Faculty of Sciences, University of Dhaka, Dhaka-1000, Bangladesh ,
    (3) Department of Chemistry, Faculty of Sciences, University of Dhaka, Dhaka-1000, Bangladesh
    57-66
    Abstract Views : 418
    Download :112
    10.51745/najfnr.9.19.57-66
  • Food Chemistry, Engineering, Processing and Packaging Food Microbiology, Safety and Toxicology

    Effect of polysaccharide-coatings on the physicochemical properties and nutritional composition of deep-fried chicken breasts

    Utibe Mfon Okon (1), Emmanuel Nuamah (2), Precious Peter Jonathan (3), Comfort Abel Essien (4), Zahidul Hasan Tushar (5), Zahra Gardezi (6)
    (1) Akwa Ibom State University, Faculty of Agriculture, Department of Animal Science, Animal Products and Processing Laboratory, P. O. Box 1167, Mkpat Enin 532111, Nigeria ,
    (2) Jeonbuk National University, College of Agricultural and Life Sciences, Department of Animal Science, Ruminant Nutrition and Data Science Laboratory, 567 Baekje-daero, Jeonju, 54896, Korea, Republic of ,
    (3) Akwa Ibom State University, Faculty of Agriculture, Department of Animal Science, Animal Products and Processing Laboratory, P. O. Box 1167, Mkpat Enin 532111, Nigeria ,
    (4) Akwa Ibom State University, Faculty of Agriculture, Department of Animal Science, Animal Products and Processing Laboratory, P. O. Box 1167, Mkpat Enin 532111, Nigeria ,
    (5) Bangladesh Agricultural University, Faculty of Animal Husbandry, Department of Animal Science; Meat Science Laboratory, Z3033, Mymensingh 2202, Bangladesh ,
    (6) University of Agriculture, Faculty of Food, Nutrition and Home Sciences/Department of Food Science and Technology, Meat Science Laboratory, Faisalabad 38000, Pakistan
    13-22
    Abstract Views : 435
    Download :174
    10.51745/najfnr.9.19.13-22
  • Food Chemistry, Engineering, Processing and Packaging Food Microbiology, Safety and Toxicology

    Effect of incorporating Lippia javanica (Zumbani) on physical, nutritional, microbiological, and sensory properties of instant soup mix powder

    Chakare Benhura (1), Shirley Mpofu (2), Elijah Nyakudya (3)
    (1) Department of Nutrition, Dietetics and Food Sciences, University of Zimbabwe, Harare, Zimbabwe ,
    (2) Department of Agricultural and Biosystems Engineering, University of Zimbabwe, Box MP 167 Mt Pleasant Harare, Zimbabwe ,
    (3) Department of Agricultural and Biosystems Engineering, University of Zimbabwe, Box MP 167 Mt Pleasant Harare, Zimbabwe
    207-216
    Abstract Views : 271
    Download :82
    10.51745/najfnr.8.18.207-216
  • Food Chemistry, Engineering, Processing and Packaging Nutritional Immunology and Reproduction

    Immune-stimulating and antioxidant properties of a traditional Algerian plant combination: Date fruit (Phoenix dactylifera) and Fenugreek seeds (Trigonella foenum-graecum)

    Houssem Eddine Kehili (1), Sakina Zerizer (2)
    (1) University Center Abdlahfid Boussof, Institute of Life and Nature Sciences, Department of Biological and Agricultural Sciences, Mila, Algeria ,
    (2) University of Constantine 1, Algeria, Faculty of Life and Nature Sciences, Department of Animal Biology, Laboratory of Immunology and Biological Activities of Natural Substances, Constantine, Algeria
    253-261
    Abstract Views : 211
    Download :59
    10.51745/najfnr.8.18.253-261
  • Food Chemistry, Engineering, Processing and Packaging Functional and Novel Foods

    Antibacterial and antihemolytic assessment of Allium sativum through optimized protein fraction extraction

    Achour Chergui (1), Soraya Nezla (2), Yacine Titouche (3), Ali Imessaoudene (4), Amina Hadadi (5), Khalef Lefsih (6)
    (1) Laboratoire d’Ecologie, Biotechnologie et Santé (EBS). Equipe Biotechnologie des molécules bioactives. Université Mouloud Mammeri de Tizi-Ouzou. 15000 Tizi-Ouzou. Faculté des Sciences de la nature et de la vie. Département de Biologie. 10000 Bouira, Algeria ,
    (2) Université de Bouira, Faculté des Sciences de la nature et de la vie. Département de Biologie. 10000 Bouira, Algeria ,
    (3) Université de Tizi-Ouzou, Laboratoire de Biochimie analytique et biotechnologies. Université Mouloud Mammeri de Tizi-Ouzou, Algeria ,
    (4) Université de Bouira, Laboratoire de Gestion et Valorisation des Ressources Naturelles et Assurance Qualité. 10000 Bouira, Algeria ,
    (5) Université de Bouira, Laboratoire de Gestion et Valorisation des Ressources Naturelles et Assurance Qualité. 10000 Bouira, Algeria ,
    (6) Laboratoire d’Ecologie, Biotechnologie et Santé (EBS). Equipe Biotechnologie des molécules bioactives. Université Mouloud Mammeri de Tizi-Ouzou. 15000 Tizi-Ouzou, Algeria
    184-194
    Abstract Views : 248
    Download :84
    10.51745/najfnr.8.18.184-194
  • Food Chemistry, Engineering, Processing and Packaging

    Statistical optimization of microwave-assisted extraction of phytochemicals from Retama raetam (White Weeping Broom) twigs and their biological properties

    Oussama Zaoui (1), Karima Oughlissi-Dehak (2), Mebarka Bouziane (3)
    (1) Kasdi Merbah University of Ouargla, Faculty of Mathematics and Material Sciences, Department of Chemistry, Laboratory of Biogeochemistry of Desert Environments, 30000 Ouargla, Algeria ,
    (2) M'Hamed Bougara University of Boumerdes, Faculty of Science, Department of Chemistry, Laboratory of Biogeochemistry of Desert Environments, University of Kasdi Merbah -Ouargla,30000 Ouargla, Algeria ,
    (3) Kasdi Merbah University of Ouargla, Faculty of Mathematics and Material Sciences, Department of Chemistry, Laboratory of Biogeochemistry of Desert Environments, 30000 Ouargla, Algeria
    118-129
    Abstract Views : 218
    Download :116
    10.51745/najfnr.8.18.118-129
  • Food Chemistry, Engineering, Processing and Packaging Functional and Novel Foods

    Physicochemical characteristics and nutritional value of safflower oil: A potential sustainable crop for Egypt

    Walid S. Abd El-Baset (1), Rania I.M. Almoselhy (2), Susan M.M. Abd-Elmageed (3)
    (1) Oils and Fats Research Department, Food Technology Research Institute, Agricultural Research Center, Giza, Egypt ,
    (2) Oils and Fats Research Department, Food Technology Research Institute, Agricultural Research Center, Giza, Egypt ,
    (3) Oils and Fats Research Department, Food Technology Research Institute, Agricultural Research Center, Giza, Egypt
    140-153
    Abstract Views : 1704
    Download :221
    10.51745/najfnr.8.18.140-153
  • Food Chemistry, Engineering, Processing and Packaging

    Effect of peanut-skin fortification on oil separation and consumer acceptance of sesame butter

    Vimbainashe Christine Manyisa (1), Elijah Nyakudya (2), Chakare Benhura (3), Lawrence Dhliwayo (4)
    (1) Universitas Negeri S University of Zimbabwe, Faculty of Agriculture, Environment and Food Systems, Department of Agricultural and Biosystems Engineering P.O. Box MP167, Mt Pleasant, Harare, Zimbabwe ,
    (2) University of Zimbabwe Faculty of Agriculture, Environment and Food Systems, Department of Agricultural and Biosystems Engineering P.O. Box MP167, Mt Pleasant, Harare, Zimbabwe ,
    (3) University of Zimbabwe Faculty of Science/Department of Nutrition Dietetics and Food Sciences P.O. Box MP167, Mt Pleasant, Harare, Zimbabwe ,
    (4) University of Zimbabwe Faculty of Science/Department of Mathematics and Computational Sciences P.O. Box MP167, Mt Pleasant, Harare, Zimbabwe
    1-8
    Abstract Views : 591
    Download :512
    10.51745/najfnr.8.18.1-8
  • Food Chemistry, Engineering, Processing and Packaging Functional and Novel Foods

    Determination of sensory, microbiological and antioxidant properties of tortilla added with roselle decoction calyxes powder

    Gilberto Mercado-Mercado (1), José Alberto Núñez-Gastélum (2), Daniel Isram Cancino Herrera (3), Karla Elizabeth Ramos García (4), Alondra Valeria Juárez García (5), Elia Huerta de la trinidad (6)
    (1) Laboratorio de Biotecnología de Productos Naturales, Departamento de Ciencias Químico Biológicas. 32310, Mexico ,
    (2) Laboratorio de Biotecnología de Productos Naturales, Departamento de Ciencias Químico Biológicas. 32310, Mexico ,
    (3) Laboratorio de Biotecnología de Productos Naturales, Departamento de Ciencias Químico Biológicas. 32310, Mexico ,
    (4) Instituto Tecnológico de Colima, Avenida Tecnológico 1 A.P. 10 y 128, Col. Villa de Álvarez, 28976. Colima, Mexico ,
    (5) Benemérita Universidad Autónoma de Puebla, C. 4 Sur 104 Col. Centro, Puebla 72000 Puebla, Mexico ,
    (6) Benemérita Universidad Autónoma de Puebla, C. 4 Sur 104 Col. Centro, Puebla 72000 Puebla, Mexico
    178-191
    Abstract Views : 341
    Download :243
    10.51745/najfnr.8.17.178-191
  • Food Chemistry, Engineering, Processing and Packaging

    Phenol content, potential antioxidant and anti-urolithic effects of fruit and leaf extracts from Algerian Capparis spinosa L.

    Amal Helali (1), Khadidja Benchachou (2), Chaima Kemer (3), Souad Kechkeche (4), Nazim Bellifa (5), Mustapha kamel Dali-Yahia (6)
    (1) Abou Bekr Belkaid University, Faculty of Medicine, Department of Pharmacy, Pharmacognosy Laboratory, BP 119, 13000, Tlemcen, Faculty of Sciences, Laboratoire COSNA, BP 119, 13000, Tlemcen, , Algeria ,
    (2) Abou Bekr Belkaid University of Tlemcen Faculty of Medicine/Department of Pharmacy, Hydro-bromatology Laboratory, Algeria ,
    (3) Abou Bekr Belkaid University, Faculty of Medicine, Department of Pharmacy, BP 119, 13000, Tlemcen,, Algeria ,
    (4) Abou Bekr Belkaid University, Faculty of Medicine, Department of Pharmacy, BP 119, 13000, Tlemcen,, Algeria ,
    (5) Djillali Liabes University, Faculty of Medicine, Department of Pharmacy, Pharmacognosy Laboratory, Algeria ,
    (6) Abou Bekr Belkaid University, Faculty of Medicine, Department of Pharmacy, Pharmacognosy Laboratory, BP 119, 13000, Tlemcen, Faculty of Sciences, Laboratoire COSNA, BP 119, 13000, Tlemcen, , Algeria
    112-122
    Abstract Views : 343
    Download :196
    10.51745/najfnr.8.17.112-122
  • Food Chemistry, Engineering, Processing and Packaging Functional and Novel Foods

    Effects of traditional processing techniques on nutritional quality and sensory acceptability of value-added products made from cowpea (Vigna unguiculata L. walp.) produced in Ethiopia

    Tamerat Gutema (1), Getachew Neme Tolesa (2)
    (1) Southern Agricultural Research Institute, Jinka Agricultural Research Center. Department of Food Science and Post-harvest Technology. P.O. Box: 96, Jinka, Ethiopia ,
    (2) 2 Haramaya University, Institute of Technology, Department of Food Science and Postharvest Technology, P.O. Box 138, Dire Dawa, Ethiopia
    32-43
    Abstract Views : 479
    Download :254
    10.51745/najfnr.8.17.32-43
  • Food Chemistry, Engineering, Processing and Packaging Human and Clinical Nutrition

    Impact of deep-fat frying cycles on the physicochemical characteristics of two edible vegetable oils marketed in Algeria

    Farida Benmeziane, (1), Khawla Araba (2), Amina Belahcene (3)
    (1) Faculty of Life and Natural Science, Department of Agronomic Sciences, Chadli Bendjedid University of El-Tarf. PB 73. El-Tarf 36000. 2. Laboratory of Biomathematics, Biophysics, Biochemistry, and Scientometry (L3BS), Faculty of Nature and Life Sciences, Department of Food Sciences, University of Bejaia, 06000 Bejaia, , Algeria ,
    (2) Faculty of Life and Natural Science, Department of Agronomic Sciences, Chadli Bendjedid University of El-Tarf. PB 73. El-Tarf 36000., Algeria ,
    (3) Faculty of Life and Natural Science, Department of Agronomic Sciences, Chadli Bendjedid University of El-Tarf. PB 73. El-Tarf 36000., Algeria
    21-31
    Abstract Views : 621
    Download :407
    10.51745/najfnr.8.17.21-31
  • Food Chemistry, Engineering, Processing and Packaging Food Microbiology, Safety and Toxicology

    In vitro antifungal activity of aqueous extract and essential oil of African basil (Ocimum gratissimum L.)

    Amenan Fanny Akpo (1), Yardjouma Silué (2), Charlemagne Nindjin (3), Kablan Tano (4), Kohi Alfred Kouamé (5), Fabrice Achille Tetchi (6), Felicie Lopez-Lauri (7)
    (1) Avignon University, F-84916 Avignon, France / Department of Agricultural Sciences, Laboratory of Fruit and Vegetable Physiology (EA4279), Swiss Center for Scientific Research in Côte d’Ivoire, Nangui Abrogoua University, Abidjan, Côte d'Ivoire ,
    (2) Avignon University, F-84916 Avignon, France / Department of Agricultural Sciences, Laboratory of Fruit and Vegetable Physiology (EA4279), Swiss Center for Scientific Research in Côte d’Ivoire, Nangui Abrogoua University, Abidjan, Côte d'Ivoire ,
    (3) Swiss Center for Scientific Research in Côte d’Ivoire, Nangui Abrogoua University, Abidjan, Côte d'Ivoire ,
    (4) Nangui Abrogoua University, Abidjan, Côte d'Ivoire ,
    (5) Swiss Center for Scientific Research in Côte d’Ivoire, Nangui Abrogoua University, Abidjan, Côte d'Ivoire ,
    (6) Nangui Abrogoua University, Abidjan, Côte d'Ivoire ,
    (7) Avignon University, F-84916 Avignon, France / Department of Agricultural Sciences, Laboratory of Fruit and Vegetable Physiology (EA4279), France
    136-145
    Abstract Views : 434
    Download :360
    10.51745/najfnr.7.16.136-145
  • Food Chemistry, Engineering, Processing and Packaging

    Effects of extrusion on nutritional and non-nutritional properties in the production of multigrain ready to eat snacks incorporated with NUA45 beans

    Arlene Rachel Andirigu (1), Loveness Kuziwa Nyanga (2), Prosper Kujinga Chopera (3)
    (1) University of Zimbabwe. Faculty of Science. Department of Nutrition Dietetics and Food Science. Post Office Box, 167 Mount Pleasant, Harare, Zimbabwe ,
    (2) University of Zimbabwe. Faculty of Science. Department of Nutrition Dietetics and Food Science. Post Office Box, 167 Mount Pleasant, Harare, Zimbabwe ,
    (3) University of Zimbabwe. Faculty of Science. Department of Nutrition Dietetics and Food Science. Post Office Box, 167 Mount Pleasant, Harare, Zimbabwe
    101-109
    Abstract Views : 316
    Download :258
    10.51745/najfnr.7.16.101-109
  • Food Chemistry, Engineering, Processing and Packaging

    Physicochemical characterization and antioxidant capacity of the extracted oil from date pits and its effect on storage stability of margarine

    Ghania Kaanin-Boudraa (1), Fatiha Hamitri-Guerfi (2), Lydia Harfia (3), Ourdia-Nouara Kernou (4), Fatiha Brahmi (5), Kahina Hardou-Belhocine (6), Samir Hadjal (7), Khodir Madani (8)
    (1) University of Bejaia, Faculty of Nature and Life Sciences, Department of Biology, Laboratory of Biomathematics, Biophysics, Biochemistry and Scientometrics (L3BS), 06000 Bejaia, Algeria ,
    (2) University of Bejaia, Faculty of Nature and Life Sciences, Department of Biology, Laboratory of Biomathematics, Biophysics, Biochemistry and Scientometrics (L3BS), 06000 Bejaia, Algeria ,
    (3) University of Bejaia, Faculty of Nature and Life Sciences, Department of Biology, Laboratory of Biomathematics, Biophysics, Biochemistry and Scientometrics (L3BS), 06000 Bejaia, Algeria ,
    (4) University of Bejaia, Faculty of Nature and Life Sciences, Department of Biology, Laboratory of Biomathematics, Biophysics, Biochemistry and Scientometrics (L3BS), 06000 Bejaia, Algeria ,
    (5) University of Bejaia, Faculty of Nature and Life Sciences, Department of Biology, Laboratory of Biomathematics, Biophysics, Biochemistry and Scientometrics (L3BS), 06000 Bejaia, Algeria ,
    (6) University of Bejaia, Faculty of Nature and Life Sciences, Department of Biology, Laboratory of Biomathematics, Biophysics, Biochemistry and Scientometrics (L3BS), 06000 Bejaia, Algeria ,
    (7) 2. Cévital spa, nouveau quai, port de Bejaia, Bejaia, Algeria ,
    (8) University of Bejaia, Faculty of Nature and Life Sciences, Department of Biology, Laboratory of Biomathematics, Biophysics, Biochemistry and Scientometrics (L3BS), 06000 Bejaia. 3. University of Bejaia, Centre de recherche en technologie Agro-Alimentaire, 06000 Bejaia, Algeria
    54-67
    Abstract Views : 440
    Download :259
    10.51745/najfnr.7.16.54-67
  • Food Chemistry, Engineering, Processing and Packaging Functional and Novel Foods

    Effect of concentration of Allium cepa and Pimpinella anisum powders on the oxidative stability of oils extracted from peanuts cakes

    Hermann Arantes Kohole Foffe (1), Ronice Zokou (2), Gires Boungo Teboukeu (3), Serge Cyrille Ndomou Houketchang (4), Fabrice Tonfack Djikeng (5), Hilaire Macaire Womeni (6)
    (1) Research Unit of Biochemistry, Medicinal plants, Food Sciences, and Nutrition Department of Biochemistry, Faculty of Science, University of Dschang, P.O. Box 67 Dschang, Cameroon ,
    (2) Research Unit of Biochemistry, Medicinal plants, Food Sciences, and Nutrition Department of Biochemistry, Faculty of Science, University of Dschang, P.O. Box 67 Dschang, Cameroon ,
    (3) Research Unit of Biochemistry, Medicinal plants, Food Sciences, and Nutrition Department of Biochemistry, Faculty of Science, University of Dschang, Cameroon. P.O. Box 67 Dschang, Cameroon ,
    (4) Research Unit of Biochemistry, Medicinal plants, Food Sciences, and Nutrition Department of Biochemistry, Faculty of Science, University of Dschang, Cameroon. P.O. Box 67 Dschang, Cameroon ,
    (5) Research Unit of Biochemistry, Medicinal plants, Food Sciences, and Nutrition Department of Biochemistry, Faculty of Science, University of Dschang, Cameroon. P.O. Box 67 Dschang, Cameroon ,
    (6) Research Unit of Biochemistry, Medicinal plants, Food Sciences, and Nutrition Department of Biochemistry, Faculty of Science, University of Dschang, Cameroon. P.O. Box 67 Dschang, Cameroon
    24-36
    Abstract Views : 444
    Download :261
    10.51745/najfnr.7.16.24-36
  • Food Chemistry, Engineering, Processing and Packaging

    Proximate analysis of selected agricultural waste for their nutritional potential

    Muniratu Maliki (1), Esther Uwadia Ikhuoria (2), Patience Aluyor (3)
    (1) Department of Industrial Chemistry Edo State University Uzairue (EDSU), Edo State, Nigeria ,
    (2) Department of Chemistry University of Benin, Benin City,, Nigeria ,
    (3) Department of Vocational and Technical Education Ambrose Alli University, Ekpoma, Edo State, Nigeria
    117-125
    Abstract Views : 717
    Download :496
    10.51745/najfnr.7.15.117-125
  • Food Chemistry, Engineering, Processing and Packaging

    Development and characterization of sauces formulations based on tomato and garlic powders

    Sara Guemouni (1), Fatiha Brahmi (2), Fatiha Hamitri-Guerfi (3), Lila Smail (4), Fatima Amirouche (5), Amel Mokrani (6), Sabrina Djebari (7), Khoukha Mouhoubi (8), Siham Ayouaz (9), Fouzia Yous (10), Ourdia-Nouara Kernou (11), Lila Boulekbache-Makhlouf (12), Khodir Madani (13)
    (1) Laboratoire de Biomathématiques, Biophysique, Biochimie et Scientométrie (L3BS), Faculté des Sciences de la Nature et de la Vie, Université de Bejaia, 06000 Bejaia, Algeria ,
    (2) Laboratoire de Biomathématiques, Biophysique, Biochimie et Scientométrie (L3BS), Faculté des Sciences de la Nature et de la Vie, Université de Bejaia, 06000 Bejaia, Algeria ,
    (3) Laboratoire de Biomathématiques, Biophysique, Biochimie et Scientométrie (L3BS), Faculté des Sciences de la Nature et de la Vie, Université de Bejaia, 06000 Bejaia, Algeria ,
    (4) Laboratoire de Biomathématiques, Biophysique, Biochimie et Scientométrie (L3BS), Faculté des Sciences de la Nature et de la Vie, Université de Bejaia, 06000 Bejaia, Algeria ,
    (5) Laboratoire de Biomathématiques, Biophysique, Biochimie et Scientométrie (L3BS), Faculté des Sciences de la Nature et de la Vie, Université de Bejaia, 06000 Bejaia, Algeria ,
    (6) Agrana fruit Algérie. Spa. ZAC Tahracht 06001 Akbou, Algeria ,
    (7) Laboratoire de Biomathématiques, Biophysique, Biochimie et Scientométrie (L3BS), Faculté des Sciences de la Nature et de la Vie, Université de Bejaia, 06000 Bejaia, Algeria ,
    (8) Centre de Recherche en Technologies Agro-alimentaires. Route de Targua Ouzemmour, 06000 Bejaia, Algeria ,
    (9) Laboratoire de Biomathématiques, Biophysique, Biochimie et Scientométrie (L3BS), Faculté des Sciences de la Nature et de la Vie, Université de Bejaia, 06000 Bejaia, Algeria ,
    (10) Laboratoire de Biomathématiques, Biophysique, Biochimie et Scientométrie (L3BS), Faculté des Sciences de la Nature et de la Vie, Université de Bejaia, 06000 Bejaia, Algeria ,
    (11) Laboratoire de Biomathématiques, Biophysique, Biochimie et Scientométrie (L3BS), Faculté des Sciences de la Nature et de la Vie, Université de Bejaia, 06000 Bejaia, Algeria ,
    (12) Laboratoire de Biomathématiques, Biophysique, Biochimie et Scientométrie (L3BS), Faculté des Sciences de la Nature et de la Vie, Université de Bejaia, 06000 Bejaia, Algeria ,
    (13) Centre de Recherche en Technologies Agro-alimentaires. Route de Targua Ouzemmour, 06000 Bejaia. Laboratoire de Biomathématiques, Biophysique, Biochimie et Scientométrie (L3BS), Faculté des Sciences de la Nature et de la Vie, Université de Bejaia, 06000 Bejaia, Algeria
    99-107
    Abstract Views : 822
    Download :494
    10.51745/najfnr.7.15.99-107
  • Food Chemistry, Engineering, Processing and Packaging

    Microwave-assisted extraction optimization and conventional extraction of phenolic compounds from coriander leaves: UHPLC characterization and antioxidant activity

    Khokha Mouhoubi (1), Lila Boulekbache-Makhlouf (2), Khodir Madani (3), Mohamed Lamine Freidja (4), Artur M.S. Silva (5), Susana M. Cardoso (6)
    (1) Centre de Recherche en Technologies Agro-Alimentaires (CRTAA), Campus universitaire Targua Ouzemour, Bejaia, Algeria ,
    (2) Laboratoire de Biomathématiques, Biophysique, Biochimie, et Scientométrie (L3BS), Faculté des Sciences de la Nature et de la Vie, Université de Bejaia, Bejaia, Algeria ,
    (3) Centre de Recherche en Technologies Agro-Alimentaires (CRTAA), Campus universitaire Targua Ouzemour, Bejaia. Laboratoire de Biomathématiques, Biophysique, Biochimie, et Scientométrie (L3BS), Faculté des Sciences de la Nature et de la Vie, Université de Bejaia, Bejaia, Algeria ,
    (4) Laboratoire de Biomathématiques, Biophysique, Biochimie, et Scientométrie (L3BS), Faculté des Sciences de la Nature et de la Vie, Université de Bejaia, Bejaia. Département de Biochimie et de Microbiologie, Faculté des Sciences, Université Mohamed Boudiaf, M'sila, Algeria ,
    (5) LAQV-REQUIMTE, Department of Chemistry, University of Aveiro, 3810-193 Aveiro, Portugal ,
    (6) LAQV-REQUIMTE, Department of Chemistry, University of Aveiro, 3810-193 Aveiro, Portugal
    69-83
    Abstract Views : 875
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    10.51745/najfnr.7.15.69-83
  • Food Chemistry, Engineering, Processing and Packaging

    Sodium metabisulfite dipping, hot water blanching and sulfur fumigation impact on the nutritional quality of dried apricot (Prunus armeniaca L.) cultivars

    Walid Abidi (1), Rawaa Akrimi (2), Emna Neily (3), Khouloud Affi (4), Sonia Hamdouni (5)
    (1) Regional Center of Agricultural Research of Sidi Bouzid (CRRA) PB 357, 9100 Sidi Bouzid,, Tunisia ,
    (2) Regional Center for Agricultural Research (CRRA), B.P 357, Sidi Bouzid, 9100,, Tunisia ,
    (3) Institut Supérieur des Etudes Technologiques de Sidi Bouzid, 9100,, Tunisia ,
    (4) Institut Supérieur des Etudes Technologiques de Sidi Bouzid, 9100,, Tunisia ,
    (5) Institut Supérieur des Etudes Technologiques de Sidi Bouzid, 9100,, Tunisia
    59-68
    Abstract Views : 496
    Download :399
    10.51745/najfnr.7.15.59-68
  • Food Chemistry, Engineering, Processing and Packaging

    Anticarcinogenic and antioxidant activities of leaves and flowers hydroalcoholic extracts of Nerium oleander L.: PCA analysis and phytochemical content by FTIR spectroscopy

    Siham Ayouaz (1), Izabela Koss-Mikołajczyk (2), Nawel Adjeroud- Abdellatif (3), Agnieszka Bartoszek (4), Radia Arab (5), Khokha Mouhoubi (6), Dimas Rahadian Aji Muhammad (7), Dwi Larasatie Nur (8), Khodir Madani (9)
    (1) Laboratoire Biomathématiques Biophysique Biochimie et de Scientométrie (L3BS), Faculté des Sciences de la Nature et de la Vie, Université de Bejaia, 06000 Bejaia, Algeria ,
    (2) Department of Food Chemistry, Technology and Biotechnology, Gdańsk University of Technology, 11/12 Narutowicza St, Poland ,
    (3) Laboratoire Biomathématiques Biophysique Biochimie et de Scientométrie (L3BS), Faculté des Sciences de la Nature et de la Vie, Université de Bejaia, 06000 Bejaia. Faculté des Sciences de la Nature et de la Vie, Université de Bejaia, 06000 Bejaia, Algeria ,
    (4) Department of Food Chemistry, Technology and Biotechnology, Gdańsk University of Technology, 11/12 Narutowicza St, Poland ,
    (5) Laboratoire Biomathématiques Biophysique Biochimie et de Scientométrie (L3BS), Faculté des Sciences de la Nature et de la Vie, Université de Bejaia, 06000 Bejaia, Algeria ,
    (6) Centre de Recherche en Technologies Agro-alimentaires (CRTAA), Campus universitaire Targua Ouzemour. Bejaia. 06000, Algeria ,
    (7) Department of Food Science and Technology, Faculty of Agriculture, Universitas Sebelas Maret, Jl. Ir Sutami 36A Surakarta, 57126, Indonesia ,
    (8) Department of Food Science and Technology, Faculty of Agriculture, Universitas Sebelas Maret, Jl. Ir Sutami 36A Surakarta, 57126, Indonesia ,
    (9) Laboratoire Biomathématiques Biophysique Biochimie et de Scientométrie (L3BS), Faculté des Sciences de la Nature et de la Vie, Université de Bejaia, 06000 Bejaia. Centre de Recherche en Technologies Agro-alimentaires (CRTAA), Campus universitaire Targua Ouzemour. Bejaia. 06000, Algeria
    1-8
    Abstract Views : 1107
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    10.51745/najfnr.7.15.1-8
  • Food Chemistry, Engineering, Processing and Packaging

    Impact of incorporating sesame oil (Sesamum indicum L.) in an Algerian frying oil and margarine formulation

    Siham Ayouaz (1), Djazia Bensadia (2), Fatiha Hamitri-Guerfi (3), Dimas Rahadian Aji Muhammad (4), Khokha Mouhoubi (5), Radia Arab (6), Youcef Rahmani (7), Sara Guemouni (8), Samir Hadjal (9), Khodir Madani (10)
    (1) Laboratoire de Biomathématiques, Biophysique, Biochimie et Scientométrie, Faculté des Sciences de la Nature et de la Vie, Université de Bejaia, 06000 Bejaia, Algeria ,
    (2) Laboratoire de Biomathématiques, Biophysique, Biochimie et Scientométrie, Faculté des Sciences de la Nature et de la Vie, Université de Bejaia, 06000 Bejaia, Algeria ,
    (3) Laboratoire de Biomathématiques, Biophysique, Biochimie et Scientométrie, Faculté des Sciences de la Nature et de la Vie, Université de Bejaia, 06000 Bejaia, Algeria ,
    (4) Department of Food Science and Technology, Faculty of Agriculture, Universitas Sebelas Maret, Jl. Ir Sutami 36A Surakarta, 57126, Indonesia ,
    (5) Centre de Recherche en Technologies Agro-Alimentaires (CRTAA). Campus universitaire Targua Ouzemour. Bejaia. 06000, Algeria ,
    (6) Laboratoire de Biomathématiques, Biophysique, Biochimie et Scientométrie, Faculté des Sciences de la Nature et de la Vie, Université de Bejaia, 06000 Bejaia, Algeria ,
    (7) Fac. Applied Sciences, Lab. Process Engineering, University of Ouargla, 30000 Ouargla, Algeria ,
    (8) Laboratoire de Biomathématiques, Biophysique, Biochimie et Scientométrie, Faculté des Sciences de la Nature et de la Vie, Université de Bejaia, 06000 Bejaia, Algeria ,
    (9) Research and development department of the "Cevital spa" agri-food unit, 06000, Bejaia, Algeria ,
    (10) Laboratoire de Biomathématiques, Biophysique, Biochimie et Scientométrie, Faculté des Sciences de la Nature et de la Vie, Université de Bejaia, 06000 Bejaia, Algérie. Centre de Recherche en Technologies Agro-Alimentaires (CRTAA). Campus universitaire Targua Ouzemour. Bejaia. 06000, Algeria
    165-177
    Abstract Views : 727
    Download :436
    10.51745/najfnr.6.14.165-177