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

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  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 : 209

  Download :68

  10.51745/najfnr.4.7.252-259
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  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 : 207

  Download :78

  10.51745/najfnr.4.7.245-251
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  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 : 308

  Download :133

  10.51745/najfnr.3.6.214-218
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  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 : 177

  Download :76

  10.51745/najfnr.3.6.201-205
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  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 : 307

  Download :103

  10.51745/najfnr.3.6.186-194
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  Food Chemistry, Engineering, Processing and Packaging

  Physical properties and chemical composition of three Ethiopian rice (Oryza sativa Linn.) varieties compared to tef [Eragrostis tef (Zucc.) Trotter] grain

  Sintayehu Legesse ⁽¹⁾

  (1) 1 School of Mechanical, Chemical and Materials Engineering, Adama Science and Technology University, P. O. Box 1888 Adama, Ethiopia. 2 Department of Agronomy and Crop Sciences, Faculty of Agricultural and Environmental Science, University of Rostock, Justus-von-Liebig-Weg 6, D-18059 Rostock, Germany ​, Ethiopia

  180-185

  Abstract Views : 207

  Download :88

  10.51745/najfnr.3.6.180-185
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  Food Chemistry, Engineering, Processing and Packaging

  Comparative study of total phenolic content and antioxidant proprieties of Quercus fruit: flour and oil

  Fatima Zohra Makhlouf ⁽¹⁾, Giacomo Squeo ⁽²⁾, Malika Barkat ⁽³⁾, Antonella Pasqualone ⁽⁴⁾, Francesco Caponio ⁽⁵⁾

  (1) Université Frères Mentouri Constantine 1. MC1. Laboratoire Biotechnologie et Qualité des Aliments (BIOQUAL), Algeria ,

  (2) Department of Soil, Plant and Food Sciences, Food Science and Technology section, University of Bari Aldo Moro, Via Amendola 165/A – 70126, Bari, Italy ,

  (3) Université Frères Mentouri Constantine 1. MC1. Laboratoire Biotechnologie et Qualité des Aliments (BIOQUAL), Algeria ,

  (4) Department of Soil, Plant and Food Sciences, Food Science and Technology section, University of Bari Aldo Moro, Via Amendola 165/A – 70126, Bari, Italy ,

  (5) Department of Soil, Plant and Food Sciences, Food Science and Technology section, University of Bari Aldo Moro, Via Amendola 165/A – 70126, Bari, Italy

  148-155

  Abstract Views : 260

  Download :141

  10.51745/najfnr.3.5.148-155
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  Food Chemistry, Engineering, Processing and Packaging

  Comparison of five solvents in the extraction of phenolic antioxidants from pomegranate (Punica granatum L.) peel

  Abderrezak Kennas ⁽¹⁾, Hayat Amellal-Chibane ⁽²⁾

  (1) Laboratory of Soft Technology, Valorization, Physical-chemistry of Biological Materials and Biodiversity, Faculty of Sciences, University M’hamed Bougara of Boumerdes, 35000, Boumerdes, Algeria ,

  (2) Laboratory of Soft Technology, Valorization, Physical-chemistry of Biological Materials and Biodiversity, Faculty of Sciences, University M’hamed Bougara of Boumerdes, 35000, Boumerdes, Algeria

  140-147

  Abstract Views : 402

  Download :223

  10.51745/najfnr.3.5.140-147
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  Food Chemistry, Engineering, Processing and Packaging

  Phytochemical analysis, antioxidant and anti-Candida albicans activities of Annona cherimola Mill. fruit pulp

  Bachir Benarba ⁽¹⁾, Okba Ibnou Nafaa Mendas ⁽²⁾, Setti Righi ⁽³⁾

  (1) Research Laboratory on Biological Systems and Geomatics, Faculty of Nature and Life Science, University of Mascara, Algeria ,

  (2) Department of biology, Faculty of Nature and Life Science, University of Mascara, Algeria ,

  (3) Department of biology, Faculty of Nature and Life Science, University of Mascara, Algeria

  121-130

  Abstract Views : 163

  Download :79

  10.51745/najfnr.2.4.121-130
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  Food Chemistry, Engineering, Processing and Packaging

  Modeling of nitrate leaching kinetics during spinach leaf midribs blanching

  Omar Aoun ⁽¹⁾, Salem Benamara ⁽²⁾, Farid Dahmoune ⁽³⁾, Hocine Remini ⁽⁴⁾, Sofiane Dairi ⁽⁵⁾, Amine Belbahi ⁽⁶⁾, Brahim Bousalhih ⁽⁷⁾, Khodir Madani ⁽⁸⁾

  (1) Laboratoire Biomathématiques, Biophysique, Biochimie et de Scientométrie (L3BS). Faculté des S.N.V, Université de Bejaia. Laboratoire de recherche (E.R.P), Faculté des S.N.V et des Sciences de la Terre, Université de Khemis Miliana, Khemis Miliana, Algeria ,

  (2) Département de Technologie Alimentaire, FSI, Université de Boumerdès, Algeria ,

  (3) Laboratoire Biomathématiques, Biophysique, Biochimie et de Scientométrie (L3BS). Faculté des S.N.V, Université de Bejaia. Département de Biologie, Faculté des S.N.V et des Sciences de la Terre, Université de Bouira, Algeria ,

  (4) Laboratoire Biomathématiques, Biophysique, Biochimie et de Scientométrie (L3BS). Faculté des S.N.V, Université de Bejaia. Département de Biologie, Faculté des S.N.V et des Sciences de la Terre, Université de Bouira, Algeria ,

  (5) Laboratoire Biomathématiques, Biophysique, Biochimie et de Scientométrie (L3BS). Faculté des S.N.V, Université de Bejaia. Département de Microbiologie Appliquée et Sciences Alimentaires, Faculté des S.N.V, Université de Jijel, Algeria ,

  (6) Laboratoire Biomathématiques, Biophysique, Biochimie et de Scientométrie (L3BS). Faculté des S.N.V, Université de Bejaia. Faculté des Sciences, Université de M’sila, Algeria ,

  (7) Laboratoire de recherche (E.R.P), Faculté des S.N.V et des Sciences de la Terre, Université de Khemis Miliana, Khemis Miliana, Algeria ,

  (8) Laboratoire Biomathématiques, Biophysique, Biochimie et de Scientométrie (L3BS). Faculté des S.N.V, Université de Bejaia, Algeria

  112-120

  Abstract Views : 232

  Download :46

  10.51745/najfnr.2.4.112-120
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  Food Chemistry, Engineering, Processing and Packaging

  Physicochemical quality assessment of Brazilian frozen beef imported into Algeria

  Kaddour Ziani ⁽¹⁾, Fatima Idriss Khodja ⁽²⁾, Meghit Boumediene Khaled ⁽³⁾

  (1) Laboratory of Biotoxicology, Pharmacognosy and Biological Valorization of Plants. Department of Biology, Taher Moulay University of Saida, 20.000, Algeria ,

  (2) Laboratory of Biotoxicology, Pharmacognosy and Biological Valorization of Plants. Department of Biology, Taher Moulay University of Saida, 20.000, Algeria ,

  (3) Djillali Liabes University, Faculty of Natural and Life Sciences, Department of Biology, Sidi-Bel-Abbes, Algeria

  69-74

  Abstract Views : 252

  Download :25

  10.51745/najfnr.2.3.69-74
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  Food Chemistry, Engineering, Processing and Packaging

  Bioactive molecules of grape

  Farida Benmeziane ⁽¹⁾

  (1) Department of Agronomic Sciences, Faculty of Sciences of Nature and Life, University of Chadli Bendjedi, El-Tarf. PB 73. El-Tarf 36000, Algeria

  59-68

  Abstract Views : 139

  Download :32

  10.51745/najfnr.2.3.59-68