Roua Lajnaf

University of Tunis El Manar

Dr. Roua Lajnaf, a scientist from the National Engineering School of Sfax, Tunisia, and the University of Montpellier, France, has more than 11 years of experience in various fields of dairy science. Her areas of expertise include the purification of milk proteins and the study of the effect of different processes (heat treatment, high pressure, acidification, fermentation) on their properties, including techno-functional properties and allergenicity. She has worked in academics as well as in food bioprocessing. Dr. Lajnaf has published numerous research papers, review articles, book chapters, and national patents on different subjects in food science, especially dairy biochemistry and processing. She is also a reviewer for various journals in food biochemistry and physical chemistry. Dr. Lajnaf is currently an assistant professor at the University of Monastir, Tunisia. She is the recipient of the 2021 L\'Oréal-UNESCO For Women in Science Award.

Roua Lajnaf

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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