The North African Journal of Food and Nutrition Research: Announcements

Call for paper Volume 9 - Issue 20 (2025)

The North African Journal of Food and Nutrition Research — 2025-07-05

The NAJFNR

https://www.najfnr.com

ISSN: 2588-1582

Call for Papers

Dear contributors,

We are pleased to announce that the North African Journal of Food and Nutrition Research is actually accepting submissions to lunch Volume 9, Issue 20 (July - December) of the year 2025.

The journal welcomes manuscripts of high scientific quality that are relevant to human nutrition and food science. The journal does not charge any author submission fees. Upon submission to NAJFNR, manuscripts may not be submitted to another journal while under review, nor should they have been previously published.

All manuscripts are reviewed by a minimum of three (03) referees with expertise in research relevant to the manuscript topic. Results of the review and consideration for decision (acceptance, suggestions for revision, or fully justified rejection) by the editorial board, will be communicated rapidly to authors.

Review the complete Instructions for Authors page at: https://najfnr.com/home/instructions

HOW TO SUBMIT?

The North African Journal of Food and Nutrition Research receives all manuscript submissions electronically via the website. Seeking submission date November 31^th, 2025. Please visit the webpage: https://najfnr.com/home/about/submissions to download necessary files.

Please feel free to contact the Editorial Office/Editor-assistants (contact@najfnr.com / assistant-editor@najfnr.com) if you require additional information or further clarification.

With Kind Regards

Editors-in-Chief/Founders

- Prof. Meghit Boumediene KHALED

- Prof. Mustapha DIAF

The North African Journal of Food and Nutrition Research
ISSN: 2588-1582
https://www.najfnr.com

"Making Nutrition a Development Priority in Africa"

Article Processing Charges

The North African Journal of Food and Nutrition Research — 2025-03-10

Dear Colleagues,

We are committed to maintaining the highest standards of scholarly publishing while ensuring the sustainability of the North African Journal of Food and Nutrition Research (NAJFNR). To support our operations and continue providing quality services, we will implement Article Processing Charges (APCs) effective April 20, 2025.

Standard APC: USD 150 (exclusive of VAT)

This fee covers peer review management, copy-editing, typesetting, production in various formats, DOI assignment, indexing services, and plagiarism detection.

Fast-Track Publication: An additional USD 50

For authors seeking expedited publication, an optional fast-track service is available for an additional fee, bringing the total APC to USD 200 (exclusive of VAT).

Waiver Policy:

Currently, we do not offer waivers or discounts. All submissions after April 1, 2025, will be subject to the APC policy.

We believe this model will enhance our journal's quality and sustainability. For questions or further information, please contact our editorial office.

* For manuscripts submitted to the North African Journal of Food and Nutrition Research (NAJFNR) before April 20, 2025, the newly implemented Article Processing Charges (APCs) will not apply. These submissions will be processed and published under the journal's previous policy, which did not require APCs.

This approach aligns with common practices in academic publishing, where APCs are typically charged based on the submission date.

Thank you for your continued support.

Sincerely,

Editorial Office

The North African Journal of Food and Nutrition Research

Call for papers - SI_Potential of food by-products

The North African Journal of Food and Nutrition Research — 2024-12-20

Introduction
Food and food processing industries generate significant amounts of by-products representing a vast potential source of biofunctional compounds, holding significant potential for both industrial applications and health benefits. These compounds encompass a diverse range array of valuable resources, including edible biomasses, eco-freindly biomaterials & hydrocolloids, natural dyes, antioxidants, and antimicrobials.

Aims
This special issue aims to convene researchers at the forefront of biofunctional compound research, providing a platform to showcase the latest advancements and foster knowledge exchange in this dynamic field.

Scope
We invite original research articles, review articles, and short communications that contribute to the following thematic areas:

A. Extraction, Purification, and Fermentation Techniques:
Exploration and evaluation of novel efficient techniques for extracting, purifying, and fermenting bioactive and functional compounds from food by-products.

B. Characterization of Biofunctional Compounds:
In-depth studies elucidating the chemical composition, structural properties, technofunctional and nutritional attributes of iofunctional compounds derived from food waste and by-products, as well as their safety through microbial and contaminants assessment.

C. Food and Feed Applications:
Investigation of the incorporation of bioactive and functional compounds into food and feed formulations to enhance nutritional value, health-promoting properties and consumers’ acceptance.

D. Food Preservation and Safety:
Evaluation of the utilization of bioactive and functional compounds in developing new alternative for food preservation such as coatings, active and intelligent packaging, aiming to extend the shelf life, enhance food safety and minimize food waste.

E. Biocontrol Applications:
Research exploring the utilization of bioactive compounds as potent bioagents for controlling soilborne pathogens in agricultural settings, and potentially promoting crop productivity.

Significance
Contributions to this special issue will advance our understanding of the valorization (conversion into valuable products) of food waste and by-products. This knowledge can lead to the development of sustainable strategies for harnessing biofunctional compounds for diverse applications in the agrifood, pharmaceutical and cosmetics industries. We encourage researchers to submit their cuttingedge
research findings and critical insights to facilitate knowledge exchange and drive innovation in this prom field.

Key Deadlines
Opening date for manuscripts submissions: 20/06/2024
Closing date for manuscripts submission was extended till: 30/04/2025

For submission instructions and further details, please visit: https://najfnr.com/home/about/submissions
For inquiries and information, please go to: https://najfnr.com/home/about/contact or send an email to:
contact@najfnr.com

Guest Editors:

Dr. Imene Chentir

PhD Senior Lecturer at Higher Institute of Food Sciences and Agrifood Industries

More about Dr. Chentir: ResearchGate / AD Scientific Index / Google Scholar

Dr. Hela Kchaou

Phd Ecole Nationale d'Ingénieurs de Sfax. Tunisia

More about Dr. Kchaou: ResearchGate

Pr. Souhail Besbes

Laboratory of Analysis Valorization and Food Safety, National Engineering School of Sfax, University of Sfax, Tunisia

More about Pr. Besbes: ResearchGate / Google Scholar / ISBS / AD Scientific Index

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Editorial Office

NAJFNR / ISSN: 2588-1582

https://www.najfnr.com