Food Chemistry, Engineering, Processing and Packaging

32 Items

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 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 : 102

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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 : 95

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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 : 169

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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 : 226

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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

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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 : 483

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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

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10.51745/najfnr.6.14.165-177
Food Chemistry, Engineering, Processing and Packaging Food Microbiology, Safety and Toxicology

Impact of carob (Ceratonia Ciliqua L) pulp flour supplementation on probiotic viability, milk fermentation and antioxidant capacity during yogurt storage

Radia Arab ⁽¹⁾, Christophe Hano ⁽²⁾, Dave Oomah ⁽³⁾, Fouzia Yous ⁽⁴⁾, Siham Ayouaz ⁽⁵⁾, Khodir Madani ⁽⁶⁾, Lila Boulekbache-Makhlouf ⁽⁷⁾
(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) Department of Biological Chemistry, Orleans University, Eure et Loir Campus, 28000 Chartres, France Bioactifs et Cosmétiques, CNRS GDR3711, CEDEX 2, 45067 Orléans, France ,

(3) Formerly with Summerland Research and Development Centre, Agriculture and Agri-Food Canada, Summerland, BC, V0H 1Z0, Canada ,

(4) Laboratoire de Biomathématiques, Biophysique, Biochimie, et Scientométrie (L3BS) ; 06000 Bejaia, Algeria ,

(5) Laboratoire de Biomathématiques, Biophysique, Biochimie, et Scientométrie (L3BS) ; 06000 Bejaia, Algeria ,

(6) Centre de recherche en technologie Agro-Alimentaire, 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 ,

(7) Laboratoire de Biomathématiques, Biophysique, Biochimie, et Scientométrie (L3BS) ; 06000 Bejaia, Algeria

154-164

Abstract Views : 630

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10.51745/najfnr.6.14.154-164
Food Chemistry, Engineering, Processing and Packaging

Abstract Book: Journée Internationale Bioressources au Profit de la Technologie Alimentaire (JIBTA 2021)

Imene Chentir ⁽¹⁾
(1) Food Laboratory, Processing, Control and Agri resources Valorisation, Ecole Supérieure des Sciences del’Aliment et des Industries Agroalimentaires,16200 Oued Smar, Algiers , Algeria

A1-A15

Abstract Views : 37

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10.51745/najfnr.6.14.A1-A15
Food Chemistry, Engineering, Processing and Packaging

Ultrasound as pre-treatment for microwave drying of Myrtus communis fruits: Influence on phenolic compounds and antioxidant activity

Nadia Bouaoudia-Madi ⁽¹⁾, Sofiane Dairi ⁽²⁾, Omar Aoun ⁽³⁾, Nabil Kadri ⁽⁴⁾, Khodir Madani ⁽⁵⁾, Lila Boulekbache-Makhlouf ⁽⁶⁾
(1) Mouhamed Boudiaf University of Msila, Faculty of Sciences, Department of Microbiology and Biochemistry, Algeria ,

(2) Mouhamed Boudiaf University of Msila, Faculty of Sciences, Department of Microbiology and Biochemistry, Algeria ,

(3) Mouhamed Boudiaf University of Msila, Faculty of Sciences, Department of Microbiology and Biochemistry, Algeria ,

(4) University of Bouira, Faculty of Sciences and Natural life, earth Sciences, Department of Biology, Bouira, Algeria ,

(5) University of Bejaia, Faculty of Sciences and Natural life, Laboratory of Biomathematics, Biophysics, Biochemistry, et Scientométrie (L3BS), 06000 Bejaia, Algeria ,

(6) University of Bejaia, Faculty of Sciences and Natural life, Laboratory of Biomathematics, Biophysics, Biochemistry, et Scientométrie (L3BS), 06000 Bejaia, Algeria

126-134

Abstract Views : 205

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10.51745/najfnr.6.14.126-134
Food Chemistry, Engineering, Processing and Packaging

Effect of traditional processing methods on protein digestibility and chemical constituents in seeds of Bauhinia petersiana

Arthur Vengesai ⁽¹⁾, Loveness K. Nyanga ⁽²⁾, Cathrine Chidewe ⁽³⁾
(1) Department of Biotechnology and Biochemistry, University of Zimbabwe, Harare, Zimbabwe ,

(2) Department of Food Science, Nutrition and Dietetics, University of Zimbabwe, Harare, Zimbabwe ,

(3) Department of Biotechnology and Biochemistry, University of Zimbabwe, Harare, Zimbabwe

105-111

Abstract Views : 214

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10.51745/najfnr.5.12.105-111
Food Chemistry, Engineering, Processing and Packaging

Determination of the mineral profile of raw and roasted lentil flour after addition to yogurt

Farida Benmeziane-Derradji ⁽¹⁾, Doha Aoufi ⁽²⁾, Nour El Houda Ayat ⁽³⁾, Lynda Djermoune-Arkoub ⁽⁴⁾
(1) Department of Agronomic Sciences, Faculty of Sciences of Nature and Life. Chadli Bendjedid University of El-Tarf. BP 73. El Tarf 36000. Laboratory of Biomathematics, Biophysics, Biochemistry, and Scientometry, Faculty of Life and Natural Sciences, Bejaia University, Bejaia, 06000, Algeria ,

(2) Laboratory of Biomathematics, Biophysics, Biochemistry, and Scientometry, Faculty of Life and Natural Sciences, Bejaia University, Bejaia, 06000, Algeria ,

(3) Royal Food Conservatory, Talhi Ahmed. PB 193, Besbes, El Tarf, Algeria ,

(4) Laboratory of Biomathematics, Biophysics, Biochemistry, and Scientometry, Faculty of Life and Natural Sciences, Bejaia University, Bejaia, 06000. Department of Process Engineering, Faculty of Technology, University of Béjaia, Béjaia, Algeria

75-78

Abstract Views : 200

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10.51745/najfnr.5.12.75-78
Food Chemistry, Engineering, Processing and Packaging

Ziziphus lotus (L.) Lam. plant treatment by ultrasounds and microwaves to improve antioxidants yield and quality: An overview

Farida Berkani ⁽¹⁾, Maria Luísa Serralheiro ⁽²⁾, Farid Dahmoune ⁽³⁾, Malik Mahdjoub ⁽⁴⁾, Nabil Kadri ⁽⁵⁾, Sofiane Dairi ⁽⁶⁾, Sabiha Achat ⁽⁷⁾, Hocine Remini ⁽⁸⁾, Amina Abbou ⁽⁹⁾, Khadidja Adel ⁽¹⁰⁾, Khodir Madani ⁽¹¹⁾
(1) Laboratoire de Gestion et Valorisation des Ressources Naturelles et Assurance Qualité (LGVRNAQ). Département de Biologie, Faculté des Sciences de la Nature et de la Vie et des Sciences de la Terre, Université de Bouira, 10000 Bouira, Algeria ,

(2) Departamento de Química e Bioquímica, Faculdade de Ciências, Universidade de Lisboa, Campo Grande, 1749-016 Lisboa. BioISI–Instituto de Biossistemas e Ciências Integrativas, Faculdade de Ciências, Universidade de Lisboa, 1749-016 Lisboa, Portugal ,

(3) Laboratoire de Gestion et Valorisation des Ressources Naturelles et Assurance Qualité (LGVRNAQ). Département de Biologie, Faculté des Sciences de la Nature et de la Vie et des Sciences de la Terre, Université de Bouira, 10000 Bouira. Laboratoire Biomathématiques, Biophysique, Biochimie et de Scientométrie (L3BS). Faculté des Sciences de la Nature et de la Vie, Université de Bejaia. 06000 Bejaia, Algeria ,

(4) Laboratoire de Gestion et Valorisation des Ressources Naturelles et Assurance Qualité (LGVRNAQ). Département de Biologie, Faculté des Sciences de la Nature et de la Vie et des Sciences de la Terre, Université de Bouira, 10000 Bouira, Algeria ,

(5) Laboratoire de Gestion et Valorisation des Ressources Naturelles et Assurance Qualité (LGVRNAQ). Département de Biologie, Faculté des Sciences de la Nature et de la Vie et des Sciences de la Terre, Université de Bouira, 10000 Bouira. 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) Laboratoire Biomathématiques, Biophysique, Biochimie et de Scientométrie (L3BS). Faculté des Sciences de la Nature et de la Vie, Université de Bejaia. 06000 Bejaia. Département de Microbiologie Appliquée et Sciences Alimentaires, Faculté des Sciences de la Nature et de la Vie, Université de Jijel, 18000 Jijel, Algeria ,

(7) Laboratoire Biomathématiques, Biophysique, Biochimie et de Scientométrie (L3BS). Faculté des Sciences de la Nature et de la Vie, Université de Bejaia. 06000 Bejaia, Algeria ,

(8) Laboratoire de Gestion et Valorisation des Ressources Naturelles et Assurance Qualité (LGVRNAQ). Département de Biologie, Faculté des Sciences de la Nature et de la Vie et des Sciences de la Terre, Université de Bouira, 10000 Bouira, Algeria ,

(9) Laboratoire de Gestion et Valorisation des Ressources Naturelles et Assurance Qualité (LGVRNAQ). Département de Biologie, Faculté des Sciences de la Nature et de la Vie et des Sciences de la Terre, Université de Bouira, 10000 Bouira, Algeria ,

(10) Laboratoire de Gestion et Valorisation des Ressources Naturelles et Assurance Qualité (LGVRNAQ). Département de Biologie, Faculté des Sciences de la Nature et de la Vie et des Sciences de la Terre, Université de Bouira, 10000 Bouira, Algeria ,

(11) Centre de Recherche en Technologies Agro-alimentaires. Route de Targua Ouzemmour, 06000 Béjaia. Laboratoire Biomathématiques, Biophysique, Biochimie et de Scientométrie (L3BS). Faculté des Sciences de la Nature et de la Vie, Université de Bejaia. 06000 Bejaia, Algeria

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Abstract Views : 505

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10.51745/najfnr.5.12.53-68
Food Chemistry, Engineering, Processing and Packaging

Biological and functional properties of vine leaves

Adiba Benahmed Djilali ⁽¹⁾, Abdelouahab Benseddik ⁽²⁾, Halima Boughellout ⁽³⁾, Karim Allaf ⁽⁴⁾, Mohamed Nabiev ⁽⁵⁾
(1) Faculty of Biological and Agricultural Sciences, Mouloud Mammeri University of Tizi-Ouzou. Research Unit Laboratory, Materials, Processes & Environment (UR-MPE) in M’Hamed Bougara Univesity of Boumerdes, Algeria ,

(2) Unité de Recherche Appliquée en Energies Renouvelables, URAER, Centre de Développement des Energies Renouvelables, CDER, Ghardaïa, Algeria ,

(3) Laboratory of Food Engineering Feeding, Nutrition and Agri-food technologies Institute (INATAA) Frères Mentouri Constantine 1 Univ. Constantine, Algeria ,

(4) Laboratory of Engineering Science for Environment LaSIE-UMR-7356CNRS, La Rochelle University, France ,

(5) Laboratory of Petrochemical Synthesis FHC, M’Hamed Bougara University of Boumerdès, Algeria

43-52

Abstract Views : 200

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10.51745/najfnr.5.11.43-52
Food Chemistry, Engineering, Processing and Packaging Food Microbiology, Safety and Toxicology

Mold Chitosan production using Ficus microcarpa fruit

Adiba Benahmed Djilali ⁽¹⁾, Halima Boughellout ⁽²⁾, Abdelouahab Benseddik ⁽³⁾
(1) 1. Faculty of Biological and Agricultural Sciences, Mouloud Mammeri University of Tizi-Ouzou, 15007, Algeria 2. Research Unit Laboratory, Materials, Processes & Environment (UR-MPE) in M’Hamed Bougara Univesity of Boumerdes, Algeria ,

(2) Laboratory of Food Engineering INATAA Freres Mentouri Constantine 1 University, Algeria ,

(3) Unité de Recherche Appliquée en Énergies Renouvelables, URAER, Centre de Développement des Énergies Renouvelables, CDER, 47133, Ghardaïa, Algeria

10- 14

Abstract Views : 144

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10.51745/najfnr.5.11.10-14
Food Chemistry, Engineering, Processing and Packaging

Partial substitution of sucrose by non-nutritive sweeteners in sour orange marmalades: effects on quality characteristics and acute postprandial glycemic response in healthy volunteers

Ameni Belkacem ⁽¹⁾, Inès Ellouze ⁽²⁾, Hajer Debbabi ⁽³⁾
(1) University of Carthage, National Institute of Agronomy of Tunisia (INAT), Department of Agri-Food Industries, UR17AGR01, 1082 Tunis, Tunisia ,

(2) University of Jendouba, Institut Superieur de Biotechnologie de Beja, Avenue Habib Bourguiba, 9000 Béja, Tunisia ,

(3) University of Carthage, National Institute of Agronomy of Tunisia (INAT), Department of Agri-Food Industries, UR17AGR01, 1082 Tunis, Tunisia

1- 9

Abstract Views : 410

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10.51745/najfnr.5.11.1-9
Food Chemistry, Engineering, Processing and Packaging Functional and Novel Foods

Bioenrichment using Satureja montana L. essential oil for the prevention against photooxidation of flavored extra virgin olive oil during light display

Aldjia Taoudiat ⁽¹⁾, Giorgia Spigno ⁽²⁾, Zoulikha Ferhat ⁽³⁾, Djamel Djenane ⁽⁴⁾
(1) Laboratory of Food Quality and Food Safety, Faculty of Biological and Agronomic Sciences. Mouloud Mammeri University. Tizi-Ouzou, Algeria ,

(2) DiSTAS-Department for Sustainable Food Process, Università Cattolica del Sacro Cuore, Via Emilia Parmense. Piacenza, Italy ,

(3) Department of Food Technology, Higher National Agronomic School. Algiers, Algeria ,

(4) Laboratory of Food Quality and Food Safety, Faculty of Biological and Agronomic Sciences. Mouloud Mammeri University. Tizi-Ouzou, Algeria

351-359

Abstract Views : 143

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10.51745/najfnr.4.8.351-359
Food Chemistry, Engineering, Processing and Packaging

Phenolic compounds and antioxidant activity of different parts of three mandarin varieties extracts: A comparative study

Makhlouf Chaalal ⁽¹⁾, Siham Ydjedd ⁽²⁾, Sana Mansouri ⁽³⁾
(1) Laboratory of Applied Biochemistry, Faculty of Nature and Life Sciences, University of Bejaia, 06000 Bejaia, Algeria. Laboratory of Agro-Food Engineering, Institute of Nutrition, Food, and Agri-Food Technologies “INATAA”, University of Constantine 1, Route de Ain-El-Bey 25000, Constantine, Algeria ,

(2) 1. Laboratory of Applied Biochemistry, Faculty of Nature and Life Sciences, University of Bejaia, 06000 Bejaia, Algeria. Department of Nature and Life Sciences, Faculty of Natural Sciences, Life Sciences, Earth and the Universe, University of Guelma, 24000 Guelma, Algeria ,

(3) Laboratory of Agro-Food Engineering, Institute of Nutrition, Food, and Agri-Food Technologies “INATAA”, University of Constantine 1, Route de Ain-El-Bey 25000, Constantine, Algeria

318-324

Abstract Views : 122

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10.51745/najfnr.4.8.318-324
Food Chemistry, Engineering, Processing and Packaging

In vitro, antioxidant activities of aqueous and methanol roselle (Hibiscus sabdariffa) calyces extracts from two localities in Cameroon

Ghislain Maffo Tazoho ⁽¹⁾, Esther Etengeneng Agbor ⁽²⁾, Inocent Gouado ⁽³⁾
(1) Department of Biochemistry, Faculty of Sciences, University of Dschang, Cameroon ,

(2) Department of Biochemistry, Faculty of Sciences, University of Dschang, Cameroon ,

(3) Department of Biochemistry, Faculty of Sciences, University of Douala, Cameroon

292-297

Abstract Views : 115

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10.51745/najfnr.4.8.292-297
Food Chemistry, Engineering, Processing and Packaging

Proteome consistency of the aleurone layer in grain of major wheat species grown over different years

Samira Meziani ⁽¹⁾, Isabelle Nadaud ⁽²⁾
(1) Biotoxicology laboratory. Biology department. Djilali Liabes University of Sidi-Bel-Abbes, Algeria ,

(2) UMR. INRA GDEC-UCA 1095, 5 chemin de Beaulieu, 63000 Clermont-Ferrand, France

280-284

Abstract Views : 95

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10.51745/najfnr.4.7.280-284
Food Chemistry, Engineering, Processing and Packaging

Sprouting bioprocess as a sustainable tool for enhancing durum wheat (Triticum durum) nutrients and bioactive compounds

Sarra Jribi ⁽¹⁾, Otilia Tamara Antal ⁽²⁾, Helga Molnar ⁽³⁾, Nora Adanyi ⁽⁴⁾, Zoltan Fustos ⁽⁵⁾, Zoltan Naàr ⁽⁶⁾, Oussema Kheriji ⁽⁷⁾, Hajer Amara ⁽⁸⁾, Hajer Debbabi ⁽⁹⁾
(1) National Institute of Agronomy of Tunisia (INAT), Research Unit UR17AGR01 “Valorization of the Tunisian natural and agro-food heritage through innovation”, University of Carthage, 43 Avenue Charles Nicolle, 1082 Tunis, Tunisia ,

(2) Food Science Research Institute, National Agricultural Research and Innovation Centre, Herman Otto utca 15, H-1022 Budapest, Hungary ,

(3) Food Science Research Institute, National Agricultural Research and Innovation Centre, Herman Otto utca 15, H-1022 Budapest, Hungary ,

(4) Food Science Research Institute, National Agricultural Research and Innovation Centre, Herman Otto utca 15, H-1022 Budapest, Hungary ,

(5) Food Science Research Institute, National Agricultural Research and Innovation Centre, Herman Otto utca 15, H-1022 Budapest, Hungary ,

(6) Food Science Research Institute, National Agricultural Research and Innovation Centre, Herman Otto utca 15, H-1022 Budapest, Hungary ,

(7) National Institute of Cereal crops (INGC), 8170 Bou Salem, Tunisia ,

(8) National Institute of Agronomy of Tunisia (INAT), Genetic and Plant Breeding Laboratory, University of Carthage, 43 Avenue Charles Nicolle, 1082 Tunis, Tunisia ,

(9) National Institute of Agronomy of Tunisia (INAT), Genetic and Plant Breeding Laboratory, University of Carthage, 43 Avenue Charles Nicolle, 1082 Tunis, Tunisia

252-259

Abstract Views : 167

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10.51745/najfnr.4.7.252-259
Food Chemistry, Engineering, Processing and Packaging

Bioactive compounds and antioxidant potential of soft wheat and oat bran on the Algerian market

Samira Meziani ⁽¹⁾, Souad Saidani ⁽²⁾, Lahouaria Labga ⁽³⁾, Rawda Benguella ⁽⁴⁾, Imene Bekhaled ⁽⁵⁾
(1) Laboratory of Biotoxicology, Djillali Liabes University, Faculty of Life and Natural Sciences, Department of Biology, Algeria ,

(2) Laboratory of Biotoxicology, Djillali Liabes University, Faculty of Life and Natural Sciences, Department of Biology, Algeria ,

(3) Laboratory of Biotoxicology, Djillali Liabes University, Faculty of Life and Natural Sciences, Department of Biology, Algeria ,

(4) Laboratory of Biotoxicology, Djillali Liabes University, Faculty of Life and Natural Sciences, Department of Biology, Algeria ,

(5) Laboratory of Biotoxicology, Djillali Liabes University, Faculty of Life and Natural Sciences, Department of Biology, Algeria

245-251

Abstract Views : 147

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10.51745/najfnr.4.7.245-251
Food Chemistry, Engineering, Processing and Packaging

Development of ready-to-serve pineapple juice with coconut milk

Ajith Kumara ⁽¹⁾, Mahagama Gedara Yohan Lasantha Mahagamage ⁽²⁾, Palitha C. Arampath ⁽³⁾
(1) Quality Assurance Manager, CBL Natural Foods (Pvt) Ltd, Minuwangoda,11550, Sri Lanka ,

(2) Centre for Environmental Studies and Sustainable Development, Open University of Sri Lanka, Nugegoda, 10250, Sri Lanka ,

(3) Post Graduate Institute of Agriculture, University of Peradeniya, Peradeniya, 20400, Sri Lanka

214-218

Abstract Views : 200

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10.51745/najfnr.3.6.214-218
Food Chemistry, Engineering, Processing and Packaging

Quantitative analysis of proanthocyanidins (tannins) from cardinal grape (Vitis vinifera) skin and seed by RP-HPLC

Farida Benmeziane ⁽¹⁾, Yves Cadot ⁽²⁾
(1) Department of Agronomic Sciences, Faculty of Nature and Life Sciences. Chadli Bendjedid University of El-Tarf. BP 73. El Tarf , Algeria ,

(2) Horticulture and Seed Research Institute UMR1345 (INRA/Agrocampus-Ouest/Angers University), 42 rue Georges Morel BP 60057, 49071 Beaucouzé Cedex, France

201-205

Abstract Views : 108

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10.51745/najfnr.3.6.201-205
Food Chemistry, Engineering, Processing and Packaging

Effect of traditional sun-drying and oven-drying on carotenoids and phenolic compounds of apricot (Prunus armeniaca L.)

Ala eddine Derardja ⁽¹⁾, Malika Barkat ⁽²⁾
(1) Laboratoire BIOQUAL, Département de Biotechnologie, INATAA, UFMC1, Algeria ,

(2) Laboratoire BIOQUAL, Département de Biotechnologie, INATAA, UFMC1, Algeria

186-194

Abstract Views : 226

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10.51745/najfnr.3.6.186-194