University of Chlef

The integrated analysis of lithofacies, mineralogy and geochemistry of the hemipelagic marine succession exposed in La Cerradura section (South-Iberian Palaeomargin) provides new information to characterise the palaeoenvironmental conditions during the latest Pliensbachian to early Toarcian, including the Jenkyns Event. The area was located within the semiarid climate belt dominated by physical weathering, indeed by high illite content, sporadic record of kaolinite and low Chemical Index of Alteration (CIA) and Plagioclase Index of Alteration (PIA). The end of Pliensbachian, recorded in a densely bioturbated marl-marly limestone alternation, is characterised by enhanced semiarid conditions (increase of quartz/clay ratio, high illite content and aeolian detrital proxies, low values of fluvial detrital proxies, CIA and PIA), confirming physical weathering in the emerged areas. Subsequently, the polymorphum Zone (earliest Toarcian) shows an opposite trend to relatively humid conditions (decreasing quartz/clay ratio and aeolian detrital proxies, and increasing fluvial detrital proxies, CIA and PIA). The Jenkyns Event phase is marked by the record of a negative carbon isotopic excursion, the decrease of carbonate content and the debut of dark marls. This phase begins on an omission surface. The disappearance of trace fossils in the lower part of the Jenkyns Event points to oxygen-depleted conditions in the sea bottom. The climate turns to drier conditions (prevalence of illite, increase of quartz/clay and aeolian proxies, and decrease of fluvial proxies, CIA and PIA). The productivity proxies are consistent with low carbonate content and the biotic crisis of calcareous nannoplankton. After the Jenkyns Event the dark marls are poorly burrowed pointing to progressive improvement of sea bottom oxygenation. Climatic conditions are relatively less arid (decrease of quartz/clay and aeolian proxies, and increase of fluvial proxies, CIA and PIA), evidencing more humid conditions and intensified chemical weathering (sporadic record of kaolinite). However, dominance of illite points to prevalent physical weathering.

This paper proposes neural switching tables (NCST, NRST) to improve direct torque control (DTC) of a permanent magnet synchronous motor (PMSM) driven by a four-level multicellular inverter (4LMI). Classical DTC suffers from high torque and flux ripples, which can cause mechanical stress and reduce reliability. The neural approach replaces conventional and reduced lookup tables with compact neural network models, allowing seamless integration in Simulink without large precomputed datasets. Simulation results confirm identical control behavior to that in classical tables, while reducing torque ripple by approximately 50% and maintaining flux within hysteresis limits. This solution enhances modularity, simplicity, and scalability, making it a promising step toward AI-based DTC strategies.

This research paper aims to review the reality of issuing and trading Islamic sukuk in Arab capital markets, the most important challenges they face, as well as to highlight the role of dealing with Islamic sukuk in developing the capital market in Arab countries to establish a financial market based on the provisions and principles of Islamic Sharia.It concluded with the necessity of developing Islamic financial instruments characterized by legitimate credibility and economic efficiency, and benefiting from international recognition of Islamic sukuk, and that developing an Arab Islamic financial market and expanding its scope requires developing and innovating Islamic sukuk, encouraging their marketing, and moving away from emulating traditional financial instruments.

Purpose - The incidence of obesity and Type 2 diabetes is increasing worldwide and poses a significant burden on human health. A number of studies have demonstrated the importance of quality of food in obese and Type 2 diabetic individuals. This study aims to assess eating and taste preferences and determines any existing associations with biochemical, anthropometric and lifestyle parameters in patients with obesity and/or Type 2 diabetes in the district of Tlemcen (West Algeria). Design/methodology/approach - This cross-sectional study was conducted in the period between 2019 and 2022. In total, 180 Algerian adults completed the study. The participants filled out the questionnaire on food preferences, physical activity, prescribed diet and eating frequency and anthropometric measurements. Findings - The mean age of the participants was 62.67 +/- 9.70 years; 63.03 +/- 9.55 years and 61.33 +/- 12.70 years for diabetic obese (DO), diabetic non-obese (DNO) and obese subjects, respectively. Sexe difference was associated with different taste scores in the three populations. There were also differences in the mean frequency consumption of the different food, with men tended to consume sweets and confectionery (p = 0.003) and legumes (p = 0.003); women consumed more cereals (p < 0.001) and sweets (p < 0.001) in DO and DNO patients, respectively. Originality/value - The findings indicate a strong association between taste preferences and food choice with Type 2 diabetes and obesity, and reinforce implication of diet as a strategy in monitoring the disease.

Introduction: Pumpkin is recognized as a rich source of bioactive compounds and functional phytochemicals with nutritional and potential therapeutic value. The present study aimed to evaluate the impact of partially substituting wheat flour with pumpkin powder (0%, 5%, 10%, and 20%) on the physicochemical, microbiological, and sensory properties of bread. Methods: An experimental formulation approach was applied to produce wheat breads fortified with increasing levels of pumpkin powder. Pumpkin pulp was characterized for moisture, ash, pH, titratable acidity, protein, lipids, and sugars. Bioactive compounds, including total phenolics, flavonoids, carotenoids, β-carotene, and antioxidant activity (IC50), were quantified. Bread samples were evaluated for gluten content, pH, weight loss, microbial stability, and sensory attributes. Statistical analysis was conducted with significance set at p < 0.05. Results: Pumpkin pulp contained 8.33% protein, 2% sugars, 1.1% lipids, and exhibited a pH of 6.62. Bioactive analysis revealed 2.32 mg QE/g flavonoids, 1.46 mg GAE/g phenolics, 443.09 μg/g carotenoids, 0.08% β-carotene, and strong antioxidant activity (IC50 = 18.92 μg/mL). Increasing pumpkin powder levels significantly reduced bread weight loss, gluten content, and pH (p < 0.05). Microbiological evaluation demonstrated enhanced stability and inhibition of Staphylococcus aureus at higher substitution levels. Sensory assessment identified 10% substitution as optimal for taste, color, and texture, whereas 20% substitution negatively affected overall acceptability. Discussion: The observed reduction in gluten content is attributable to the dilution effect resulting from wheat flour substitution. Improved microbial stability is likely associated with the antioxidant and bioactive constituents of pumpkin powder. Although higher substitution levels enhanced certain functional properties, sensory limitations suggest a practical threshold for consumer acceptability. Conclusion: Partial substitution of wheat flour with pumpkin powder, particularly at levels up to 10%, improves the nutritional profile, antioxidant potential, microbial stability, and sensory quality of bread. These findings support the incorporation of pumpkin powder as a functional ingredient in bakery products.