Food Chemistry, Engineering, Processing and Packaging

55 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

    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 : 838
    Download :447
    10.51745/najfnr.3.5.140-147
  • 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 : 407
    Download :169
    10.51745/najfnr.2.4.121-130
  • 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 : 591
    Download :171
    10.51745/najfnr.2.4.112-120
  • 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 : 539
    Download :134
    10.51745/najfnr.2.3.69-74
  • 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 : 347
    Download :96
    10.51745/najfnr.2.3.59-68