Vol. 9 No. SI (2025): Special Issue - Potential of food by-products | The North African Journal of Food and Nutrition Research

View Vol. 9 No. SI (2025): Special Issue - Potential of food by-products

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.

Published: 2025-01-24

Original Articles

Special Issue: Potential of food by-products

Traditional Tunisian Pasta "Nwasser" Enriched with Wheat Bran: Impact on Physicochemical Quality, Nutritional Profile, and Acute Post-Prandial Glycemic Response in Healthy Individuals

Hajer Debbabi ⁽¹⁾, Sarra Jribi ⁽²⁾, Souha Ben Farhat ⁽³⁾, Dorra Sfayhi ⁽⁴⁾
(1) University of Carthage, National Institute of Agronomy of Tunisia (INAT), Department of Agri-Food Industries, UR17AGR01, 1082 Tunis, Tunisia ,

(2) University of Carthage National Institute of Agronomy of Tunisia (INAT) Department of Agri-Food Industries, UR17AGR01 - PATIO, Tunisia ,

(3) University of Carthage National Institute of Agronomy of Tunisia (INAT) Department of Agri-Food Industries, UR17AGR01 - PATIO, Tunisia ,

(4) University of Carthage National Agronomic Research Institute of Tunisia (INRAT) Field Crops Laboratory, LR16INRAT02, Tunisia

DOI record not available

Abstract Views : 11

Review Articles

Special Issue: Potential of food by-products

Olive stone as a sustainable agricultural by-product: Valorization pathways and prospects in food and feed Industries

Ayla Mumcu ⁽¹⁾, Aişe Deliboran ⁽²⁾
(1) Olive Research Institute, Universite Cd. No:43 35100, Izmir, Turkey ,

(2) Olive Research Institute, Universite Cd. No:43 35100, Izmir, Turkey

S1-S17

Abstract Views : 965

Download :218

10.51745/najfnr.9.SI.S1-S17

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Viewpoint

Special Issue: Potential of food by-products

Contribution of Academic End-of-Studies Projects to the Startup Initiative Adopted by the Ministry of Higher Education and Scientific Research: The Case of the Valorization of Agri-Food Industry By-Products in Algeria

Ahmed Saci ⁽¹⁾, Samia Gharbi ⁽²⁾
(1) University of Oran 1 Ahmed Ben Bella, Faculty of Life and Natural Sciences, Department of Biology, Oran, Algeria ,

(2) University of Science and Technology Mohamed-Boudiaf USTOMB, Faculty of Life and Natural Science, Department of Biotechnology, Oran, Algeria

s18-s24

Abstract Views : 54

Download :31

10.51745/najfnr.9.SI.s18-s24

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Announcements

FAO AGRIS Recognition Award

December 19, 2025

Seal of Recognition for Active Data Provider of the Year 2026 awarded by the Food and Agriculture Organization (FAO) of the United Nations (FAO AGRIS).

Official Sponsorship: NAJFNR Supports CISA 2025 Congress

November 13, 2025

Official Announcement (Official Sponsorship: NAJFNR Supports CISA 2025 Congress)

Call for paper Volume 9 - Issue 20 (2025)

July 5, 2025

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.

Article Processing Charges

March 10, 2025

The North African Journal of Food and Nutrition Research (NAJFNR) is committed to open access (OA) publishing, making published manuscripts freely available to a global audience. This is funded through Article Processing Charges (APCs), typically paid by the author or their institution, which cover costs such as peer review, copy-editing, and archiving. NAJFNR does not charge submission fees. The APC is USD 150 (excluding VAT), with a USD 50 surcharge for "fast publication." APCs are payable after acceptance but are non-refundable. This policy aims to ensure transparency and accessibility in NAJFNR's publishing practices.

Call for papers - SI_Potential of food by-products

December 20, 2024

The North African Journal of Food and Nutrition Research (NAJFNR) is pleased to announce a special issue that 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. .. [Read more]