KDR

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Water desalination by reverse osmosis

1986

KISR Report

Amendment/Extension 'C'

Contributor(s):  Abdel-Jawad, M.

Subject(s):  RO desalination. Water desalination. Reverse osmosis. Chemical analysis. Filtration. Water cost.

Project(s):  Water Desalination by Reverse Osmosis

Project code:  MS 17

Tilapia mariculture in Kuwait :

1989

KISR Report

Proposal

Contributor(s):  Cruz, E. M.

Subject(s):  Spawning. Cage culture. Overwintering / holding.

Project(s):  Tilapia Mariculture in Kuwait: Technology Refinement & Feasibility Study

Project code:  MB 67

Studies of the mass larval rearing and fry production techniques for sobaity (acanthopagrus cuvieri) :

1989

KISR Report

Technical Report

Contributor(s):  El-Zahr, C.

Subject(s):  Broodstock. Spawning. Survival grading. Swim bladder inflation.

Project(s):  Other Projects

Project code:  MB GEN

Use of wheat bran and psyllium in breads and buns

2003

KISR Report

Progress Report No. 1

Subject(s):  Proximate composition. ,  Crude fiber. ,  Wheat bran. ,  Wheat germ. ,  Sieve analysis.

Project(s):  Use of Wheat Bran & Psyllium in Breads & Buns (97-04-06)

Project code:  FB 023C

Use of wheat bran and psyllium in breads and buns

2004

KISR Report

Final Report

Subject(s):  Psyllium. ,  Chemical composition. ,  Dietary Fiber. ,  Wheat bran. ,  Germ.

Project(s):  Use of Wheat Bran & Psyllium in Breads & Buns (97-04-06)

Project code:  FB 023C

Use of wheat bran and psyllium in breads and buns

2004

KISR Report

Progress Report No. 2

Subject(s):  Rheological characteristics. ,  Wheat germ. ,  Loaf volume. ,  Objective color. ,  Baking quality. ,  Instrumental texture. ,  Sensory quality.

Project(s):  Use of Wheat Bran & Psyllium in Breads & Buns (97-04-06)

Project code:  FB 023C

Nutritive values evaluation for Kuwaiti dishes

2001

KISR Report

Proposal

Contributor(s):  Al-Amiri, H.

Subject(s):  Proximate composition. ,  Vitamins. ,  Minerals. ,  Protein quality. ,  Cholesterol.

Project(s):  Nutritive Values Evaluation for Kuwaiti Dishes

Project code:  FB 024C

Nutritive value evaluation of Kuwaiti dishes

2002

KISR Report

Progress Report No. 2

Contributor(s):  Al-Amiri, H. A.

Subject(s):  Cholesterol. ,  Fatty acids. ,  Antioxidants. ,  Proximate analysis. ,  Vitamins.

Project(s):  Nutritive Values Evaluation for Kuwaiti Dishes

Project code:  FB 024C

Nutritive value evaluation of Kuwaiti dishes

2004

KISR Report

Final Report

Subject(s):  Cholesterol. ,  Fatty acids. ,  Antioxidants. ,  Proximate analysis.

Project(s):  Nutritive Values Evaluation for Kuwaiti Dishes

Project code:  FB 024C

Use of wheat bran and psyllium in breads and buns (97-04-06)

2002

KISR Report

Proposal

Contributor(s):  Sidhu, J. S.

Subject(s):  Dietary Fiber. ,  Baked products. ,  Psyllium. ,  Soluble fiber. ,  Wheat bran. ,  Bread. ,  Buns.

Project(s):  Use of Wheat Bran & Psyllium in Breads & Buns (97-04-06)

Project code:  FB 023C

Dominant rhizospheric microbial community associated with bioremediated soil

2003

KISR Report

Technical Report

Contributor(s):  Yateem, Awatif.

Subject(s):  Rhizosphere. ,  Hydrocarbon utilizing bacteria.

Project(s):  Dominant Rhizospheric Microbial Community Associated with Bioremediated Soil

Project code:  FB 022G

Enrichment of selected foods with red palm oil

2001

KISR Report

Progress Report No. 1

Contributor(s):  Al Hooti, Suaad Naser.

Subject(s):  Baked products. ,  Palm oil. ,  Objective color. ,  Instrumental texture.

Project(s):  Enrichment of Selected Foods with Red Palm Oil

Project code:  FB 022C