Functional and Novel Foods

During the recent years, new foods has rapidly increased in most countries, providing new sources of nutrients and bioactive compounds such as healthy lipids, Chia, Coriander, Camelina, Echium, Buglossoides, etc., and other specialty krill oils; squid; algae; mortar; and, more recently, Calanus. Novel foods may also display some health benefits beyond usual nutritional functions that are still under research.

This section aims to publish the recent results of fundamental and applied research into healthy foods and biologically active food ingredients.

The category Functional and Novel Foods covers also the fields of bioactive plants used for nutritional purposes, dietary fiber, probiotics; functional lipids; bioactive peptides; vitamins, minerals and botanicals, and other dietary supplements.

 

All Items

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  Food Microbiology, Safety and Toxicology Functional and Novel Foods

  Assessment of antioxidant and antibacterial activity of Phoenix dactylifera L. seed extracts: Perspective for the development of new foods

  Lidia Ait Ouahioune ⁽¹⁾, Fatma Bara ⁽²⁾, Karim Bariz ⁽³⁾, Karim Houali ⁽⁴⁾, Djamel Djenane ⁽⁵⁾

  (1) Laboratory of Food Quality and Food Safety. Mouloud Mammeri University. Tizi-Ouzou, Algeria ,

  (2) Laboratory of Food Quality and Food Safety. Mouloud Mammeri University. Tizi-Ouzou, Algeria ,

  (3) Laboratory of Analytical Biochemistry and Biotechnologies. Mouloud Mammeri University. Tizi-Ouzou, Algeria ,

  (4) Laboratory of Analytical Biochemistry and Biotechnologies. Mouloud Mammeri University. Tizi-Ouzou, Algeria ,

  (5) Laboratory of Food Quality and Food Safety. Mouloud Mammeri University. Tizi-Ouzou, Algeria

  298-308

  Abstract Views : 230

  Download :80

  10.51745/najfnr.4.8.298-308
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  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

  Download :48

  10.51745/najfnr.4.8.351-359
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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 : 102

  Download :14

  10.51745/najfnr.7.16.24-36