JSSFN

Title

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

Authors

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

Keywords

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

Title

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

Authors

Dana A. Al-Omari, Hamed R. Takruri

Keywords

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

Title

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

Authors

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

Keywords

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

Title

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

Authors

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

Keywords

Food allergy, psychological, effect, prevalence, symptoms

Title

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

Authors

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

Keywords

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

Title

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

Authors

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

Keywords

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

Title

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

Authors

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

Keywords

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

Journal of the Saudi Society for Food & Nutrition

ISSN(Online): 1658-8525

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