Journal of the Saudi Society for Food & Nutrition

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

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.

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

Omima E.Fadlalla Mohammed, Khalid Abdel Raheem AbdelGadir, Eshrga Abdelrahman Eissa, Muna Abass,, Ahlam Ahmed Hussein Elhag, Y.H.Elmansory, E.B.Amna, Mohamed M.S.Ahmed, Asmahan A.A. Mohammed

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

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

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.