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

Published: January 24, 2025

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.

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

Original Articles

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Acid-Induced Gelation of European Eel Protein Isolate Fortified with Fish Oil: Enhancement of Physicochemical, Microstructural and Thermal Properties

Wafa Taktak, Sawsan Affes, Marwa Hamdi, Suming Li, Moncef Nasri, Rim Nasri, Maha Karra Chaabouni
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, Souha Ben Farhat, Sarra Jribi, Dorra Sfayhi-Terras

pp. S25-S39
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Review Articles

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

Ayla Mumcu, Aişe Deliboran

pp. S1-S17
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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, Samia Gharbi

pp. s18-s24
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