Roua Lajnaf

University of Tunis El Manar

Dr. Lajnaf has worked in academics as well as in Food Engineering Processes at the universities of Sfax, Monastir, and Tunis El-Manar in Tunisia teaching students about different fields including food technology, management quality, food processing technologies, and food allergies. She has participated in numerous conferences, seminars, and congresses and has authored many research papers, review articles, book chapters, books, and patents on different subjects in food engineering, dairy biochemistry, and processing. She is also a reviewer for various journals in food biochemistry and technology. She is the editor of published books and the lead Guest Editor for many journals in the food science and nutrition fields. Dr. Roua Lajnaf was awarded a L’Oréal UNESCO For Women in Science Prize in 2022, in the field of Biological Sciences.

1books edited

4chapters authored

Latest work with IntechOpen by Roua Lajnaf

Food Processing and Preservation presents both fundamental and applied research on food processing and preservation. It discusses current economic and regulatory policies and their effects on the safety and quality processing and preservation of a wide array of foods. The book explores the latest developments in the field, discusses topics vital to the food industry today, and presents trends in future research and development. Chapters address such topics as thermal and non-thermal food processing, the effect of various food processes on camel milk proteins, techniques like roasting, frying, smoking, and fermentation, the effect of processing on mesquite flour, formulation and edible bigel with the potential to replace trans fats in food products and processing of instant multigrain flakes.

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Food Processing and Preservation

Edited by Roua Lajnaf

Chapters authored

Promising Food Ingredients: Milk Proteins

By Roua Lajnaf, Hamadi Attia and Mohamed Ali Ayadi

Milk, well known for its nutritional properties, has also good functional properties as foaming, emulsifying and biological activities due to proteins. Milk proteins are then considered as promising food ingredients due to their particular structural characteristics leading to various interesting properties in the industrial field. Thus, the examination of the biological activities and techno-functional properties (foaming and emulsifying properties) of some milk protein fractions revealed interesting ingredients for food industry due to their nutritional value, which is of a great scientific and industrial relevance. This chapter presented an overview of the studied functional properties of some milk proteins.

Part of the book: Bovine Science

Characteristics of Cow Milk Proteins and the Effect of Processing on Their Allergenicity

By Roua Lajnaf, Sawsan Feki, Hamadi Attia, Mohamed Ali Ayadi and Hatem Masmoudi

Milk proteins are well known for their nutritional and functional properties. However, they are also members of the Big-8 food allergens including egg, fish, shellfish, soy, peanuts, wheat and tree nuts, in terms of prevalence. The most common milk allergens are casein fractions and β-lactoglobulin naturally not present in human breast milk. Thus, the examination of cow’s milk proteins as potential allergens that may cause food allergies and the identification of methods of reducing their immunogenicity are of great interest. The main objective of this chapter is to review the physico-chemical characteristics cow milk proteins as well as their studied allergenicity and immunogenicity as a function of some denatured dairy processes such as heating, high pressure, enzymatic hydrolysis and lactic acid fermentation.

Part of the book: Milk Protein

Introductory Chapter: Novel Thermal and Non-Thermal Technologies for Food Processing

By Roua Lajnaf

Part of the book: Food Processing and Preservation

Chemistry of Camel Milk Proteins in Food Processing

By Roua Lajnaf, Hamadi Attia and Mohamed Ali Ayadi

Camel milk and its extracted protein fractions were found to provide various potential techno-functional properties which can be used in the food industry. This chapter summarizes existing knowledge on camel milk protein’s chemistry to explain the different reactions and their control for the major processes utilized by the modern milk processing industry. The composition and chemical properties of camel milk proteins including caseins and whey proteins are investigated. The effect of processing upon denaturation, aggregation, and destabilization of milk proteins is updated. Technological consequences of thermal processing as well as techno-functional properties of camel milk proteins are also described in different techno-functional properties including foaming, emulsifying, and gelling properties. This chapter aims to improve camel milk production and consumption worldwide not only in the arid countries and the hot regions.

Part of the book: Food Processing and Preservation

Roua Lajnaf

Latest work with IntechOpen by Roua Lajnaf

Food Processing and Preservation

Chapters authored

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