Journal of the Saudi Society for Food & Nutrition

The effect of storage temperature and duration on the microbial growth in Sobia; a Saudi Arabian traditional drink

Anwar Borai*, Shahad Sebaih, Albandari Alshargi, Fatma Albarzan, Rabaah Jaafari, Layal Julaidan, Ziad Baarmah, Aziza Hashmi , Ali Al-Ghamdi, Suhad Bahijri, Ali S. Al-Shareef, Mohammed Almohammadi, Gor

Sobia, contamination, Saudi Arabia, traditional drink, micro-organism, storage

Status of Hepcidin, Superoxide Dismutase, Zinc, and Copper in β-Thalassemia (A review)

Dana A. Al-Omari, Hamed R. Takruri

β-Thalassemia, Hepcidin, Superoxide dismutase, Zinc, Copper

Utilization of lactic acid bacteria combinations in the development of low lactose yoghurt

Shafag Hassan Mubarak Kirkusawi, Elgasim Ali Elgasim, and Isam A. Mohamed Ahmed

Critical limits; HACCP approach; Lactose intolerant; Risk assessment; Starter culture.

A cross‑sectional study of food allergy and its psychological aspect among Saudi Arabia population

Arwa M. Turkistani1* , Lujaine A. Alghamdi1, Ghaida H. Barahim1

Food allergy, psychological, effect, prevalence, symptoms

The incidence of mycological and aflatoxin contamination of groundnuts collected from Khartoum state in Sudan

Azza M. Khalid, Amgad Albahi, Nuha Babiker Awadalseed, Omima E.Fadlalla Mohammed, Khalid Abdel Raheem AbdelGadir, Eshrga Abdelrahman Eissa, Muna Abass,, Ahlam Ahmed Hussein Elhag, Y.H.Elmansory, E.B.A

Aspergillus; aflatoxigenic fungi; mycotoxin; aflatoxin; groundnut; Khartoum; Sudan

Use of cassava and quinoa flours to produce gluten-free coated chicken strips

Aliaa, M. A. Hashem, Fekry, M. and Ahmed, M. S. H.

Celiac disease, gluten-free, chicken strips, quinoa flour, cassava flour.

Physicochemical properties, microbial load and sensory attributes of sweet and sours whey of white cheese

Khadir E.K. Abdelhakam, Sara M. F. Sid Ahmed, Fatin H. O. Farahat, Amir M.M. Bushara, ,Ezzeldein M. Y. Ali, Abdellatif A Mohamed*

Physicochemical properties, microbial load, sweet whey, sour whey, sensory

Journal of the Saudi Society for Food and Nutrition (JSSFN), 15(1), 67-78, 2022. 67 Effect of Moringa Oleifera Seed Cake on Drinking Water Quality in Some Displaces Peoples Camp´s in Darfur Sudan

Azza M. Khalid and Asmahan A. Ali

Moringa oleifera, drinking water, physicochemical properties, displaced camps, Sudan

Effect of heat treatment on the bacterial load and sensory attributes of different types of milk

Sawsan M. Elhasan, Amir M. Bushara, Khadir E. Abdelhakam, Fatin H. Farahat, Ezzeldein M. Ali , Nada.M.ElKhir, Abdellatif A. Mohamed

Milk, microorganism, sensory, heat treatments, low pasteurized, flash pasteurized.

Assessment of nutritional status for Sudanese children with cerebral Palsy in two rehabilitation centers in Khartoum state, Sudan

Tasneem Ahmed Ibrahim Ali, Saifeldin Basheir Ahmed Ali , Manal Abdeen Mohamed Ali

Cerebral palsy, feeding difficulties, Jaundice, meningitis, micronutrients deficiency.

Artificial food color additives and socioeconomic factor: Impact on average daily intake by school children of Saudi Arabia

Mohammed Asif Ahmed

Artificial food colors, analytical determination, average daily consumption, ADIs, children, socioeconomic factors

Physicochemical and rheological properties of Sudanese wheat flours in comparison with imported flour

Manal A. Ali1, Abdelmoneim . Mustaf, Akram A. Qasem, Asmahan Azhari Ali, Belal M. Mohammed, Isam . Mohamed Ahmed

Alneelain wheat, falling number, gelatinization temperature, dough stability, dough extensibility