Food Chemistry, Engineering, Processing and Packaging

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

  Evaluation of Technological Performance of Algerian Soft Wheat Varieties

  Lynda Messaoudene ⁽¹⁾, Amina Belguendouze ⁽²⁾, Lamia Medouni-Haroune ⁽³⁾, Samira Negrichi ⁽⁴⁾, Mohamed Khalil Mellal ⁽⁵⁾

  (1) Centre de Recherche en Technologies Agro-Alimentaires (CRTAA), Campus Universitaire Tergua Ouzemour, Bejaia, 06000, Algeria ,

  (2) Laboratoire d’analyse et contrôle de qualité et de conformité AMINA LABO, Elmeniaa, Algeria ,

  (3) Centre de Recherche en Technologies Agro-Alimentaires (CRTAA), Campus Universitaire Tergua Ouzemour, Bejaia, 06000, Algeria ,

  (4) Centre de Recherche en Technologies Agro-Alimentaires (CRTAA), Campus Universitaire Tergua Ouzemour, Bejaia, 06000, Algeria ,

  (5) Centre de Recherche en Technologies Agro-Alimentaires (CRTAA), Campus Universitaire Tergua Ouzemour, Bejaia, 06000, Algeria

  DOI record not available

  Abstract Views : 27
• Food Chemistry, Engineering, Processing and Packaging

  Quality Assessment of sorghum couscous made from the hulled grains of the same crop with different sizes

  Cherifa Mahieddine ⁽¹⁾, Boubekeur Nadjemi ⁽²⁾

  (1) Ecole Normale Supérieure Mohamed El Bachir El Ibrahimi, Department of physical sciences, Laboratoire d’Etude et de Développement des Techniques de Traitement et d’Epuration des Eaux et de Gestion Environnemental. (Lab-EDTEGE), BO. 92 - 16308 Vieux Kouba, Algiers, Algeria ,

  (2) Ecole Normale Supérieure Mohamed El Bachir El Ibrahimi, Department of physical sciences, Laboratoire d’Etude et de Développement des Techniques de Traitement et d’Epuration des Eaux et de Gestion Environnemental. (Lab-EDTEGE), BO. 92 - 16308 Vieux Kouba, Algiers, Algeria

  DOI record not available

  Abstract Views : 97
• Food Chemistry, Engineering, Processing and Packaging Functional and Novel Foods

  Effect of Citric Acid and Brine Pre-Treatment on Deodorization of Green Banana Flour

  Patrick Ngwenyama ⁽¹⁾, Shallon Goto ⁽²⁾

  (1) University of Zimbabwe, Faculty of Science, Department of Nutrition, Dietetics and Food Sciences, Box MP 167 Harare, Zimbabwe ,

  (2) University of Zimbabwe, Faculty of Science, Department of Nutrition, Dietetics and Food Sciences, Box MP 167 Harare, Zimbabwe

  DOI record not available

  Abstract Views : 63
• 

  Food Chemistry, Engineering, Processing and Packaging

  Development of an Edible Film - Lined Tetra Pak: Accelerated Shelf Life of Extra Virgin Olive Oil

  Asmaa Gamal Abd El-hamied ⁽¹⁾, Amira S. El-Mahrouky ⁽²⁾

  (1) Oils and Fats Research Department, Food Technology Research Institute, Agricultural Research Center, Giza, Egypt ,

  (2) Packaging and Food Engineering Department, Food Technology Research Institute, Agricultural Research Center, Giza, Egypt

  136-148

  Abstract Views : 138

  Download :26

  10.51745/najfnr.9.20.136-148
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  Food Chemistry, Engineering, Processing and Packaging Public Health Nutrition Policy & Economics

  Overview of Food Safety and Labeling Regulatory Frameworks in Morocco

  Samya Boulaajine ⁽¹⁾, Hassan Hajjaj ⁽²⁾

  (1) Moulay Ismail University Faculty of Sciences Meknes Laboratory of Biotechnology and Bioresources Valorization BP 11201, Zitoune, Meknes, Morocco ,

  (2) Moulay Ismail University Cluster of Competency «Agri-food, Safety and Security» IUC VLIR-UOS Marjane 2, BP 298, Meknes, Morocco

  96-111

  Abstract Views : 302

  Download :108

  10.51745/najfnr.9.20.96-111
• 

  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) Bioqual Laboratory, INATAA, Brothers Mentouri Constantine University 1, Rue Aïn El Bey, 25000, Constantine. Algerian Center for Technical and Scientific Research in Physico-Chemical Analysis (CRAPC), Algeria ,

  (2) Bioqual Laboratory, INATAA, Brothers Mentouri Constantine University 1, Rue Aïn El Bey, 25000, Constantine. , Algeria ,

  (3) Bioqual Laboratory, INATAA, Brothers Mentouri Constantine University 1, Rue Aïn El Bey, 25000, Constantine. , Algeria

  213-221

  Abstract Views : 246

  Download :80

  10.51745/najfnr.9.19.213-221
• 

  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 Ouadjed ⁽⁴⁾, Abdelaziz Mecherour ⁽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) Mustapha Stambouli University of Mascara, Faculty of Economics, Business and Management Sciences, Biomathematics Laboratory, BO. 89 Sidi-Bel-Abbes, Algeria, Algeria ,

  (5) Mustapha Stambouli University, Faculty of Natural and Life Sciences, Department of Biology, Biological Systems and Geomatics Research Laboratory (LRSBG), Mascara, Algeria

  203-212

  Abstract Views : 277

  Download :108

  10.51745/najfnr.9.19.203-212
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  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 Fenyom Tuete ⁽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 : 300

  Download :95

  10.51745/najfnr.9.19.189-202
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  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 : 736

  Download :222

  10.51745/najfnr.9.19.57-66
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  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 : 683

  Download :388

  10.51745/najfnr.9.19.13-22
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  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 : 509

  Download :121

  10.51745/najfnr.8.18.207-216
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  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 : 375

  Download :104

  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 : 400

  Download :129

  10.51745/najfnr.8.18.184-194
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  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 : 357

  Download :195

  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 : 2771

  Download :500

  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 : 764

  Download :592

  10.51745/najfnr.8.18.1-8
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  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 : 508

  Download :361

  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 : 459

  Download :271

  10.51745/najfnr.8.17.112-122
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  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 : 622

  Download :313

  10.51745/najfnr.8.17.32-43
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  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 : 782

  Download :486

  10.51745/najfnr.8.17.21-31
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  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 : 588

  Download :456

  10.51745/najfnr.7.16.136-145
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  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 : 472

  Download :301

  10.51745/najfnr.7.16.101-109
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  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 : 626

  Download :317

  10.51745/najfnr.7.16.54-67
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  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 : 570

  Download :337

  10.51745/najfnr.7.16.24-36
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  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 : 888

  Download :558

  10.51745/najfnr.7.15.117-125