Journal of the Saudi Society for Food & Nutrition

Changes in Chemical Composition, Available Carbohydrates and Amino Acids Content during Soaking and Germination of Saudi Sorghum Cultivars

Abdel Rahma IE, Osman MA

Sorghum, Germination, Proximate composition, Starch, Amino acids

Carotenoids: Extraction, Fractionation, Identification from Some Food Processing Wastes and Utilization as Natural Colorant in Spaghetti

Mohsen SM, Bazaraa WA, Shams El-Din MHA, Shedeed NA

food processing wastes, extraction, fractionation, identification, spaghetti, lycopen, β-carotene, zeaxanthin, lutein, stability

Rheological, Chemical, Nutritional and Sensory Properties of Biscuits Based on Wheat-Millet Flours

Alamri MS

Millet flour, Biscuit, Rheological properties, Nutritional quality, Sensory properties

Insects as a Future Human Protein Source

A. E. Ghaly and F. N. Alkoaik

Entomophagy, Insects, Human, Malnutrition

A Comparative Study on the Effect of Conjugated Linoleic Acid and Virgin Coconut Oil on Antioxidative Enzymes and lipid profile in Rats

Trabzuni DM, Abu-Tarboush HM

CLA, VCO, Antioxidant enzymes, Lipid profile