Journal of the Saudi Society for Food & Nutrition

A Possible Effect of Thyme (Origanum syriacum L.) Tannins on Its Iron Bioavailability in Rats

Al-Sayyed HF, Takruri HR

Thyme, Origanum syriacum L., Tannins, Iron, Rats

Enterobacteriaceae Contamination of Lamb Carcasses at Ismailia Governorate

Yassien MA, Ahmed AM, Elias SS, Ahmed AM

Contamination, Lamb, Muscle

Carrot and Carrot Juice Quality as Affected by Cutting Shapes and Heat Treatment

Salama MF, Ibrahim HMA

Carrot, Cutting shapes, Blanching, Cell components, Carrot Juice, Sensory properties.

Purification and some properties of trypsin and chymotrypsin inhibitor from tepary bean seeds prolamine fraction

Osman MA, Ismael MA, Abdularahman IE, Reid PM, Weber CW

Tepary bean prolamine fraction, Protease inhibitor, Isolation, properties, Trypsin, Chymotrypsin

Amino Acid Composition and Rheological Properties of Doughs of Wheat Flour and Cowpea Protein Isolate Modified Chemically and Enzymatically

Ahmed, S. B., Abu-Tarboush, H. M., Al-Mana, H. A., Abu-Sultan, I. S., Ahmed, M. A., Abdullatif, D. A.

Cowpea, Protein modification, Rheological properties, Amino acid composition, lysine content