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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

Enrichment of selected foods with red palm oil

2001

KISR Report

Proposal

Contributor(s):  Al Hooti, Suaad Naser.

Subject(s):  Antioxidants. ,  Vitamin. ,  Free Radicals. ,  Extrusion. ,  Snacks. ,  Bread.

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

Enrichment of selected foods with red palm oil

2001

KISR Report

Progress Report No. 2

Contributor(s):  Al Hooti, Suaad Naser.

Subject(s):  Baked products. ,  Extruded snacks. ,  Fatty acid profile. ,  B-Carotene. ,  Sensory evaluation. ,  Consumer acceptability. ,  Carotenoids.

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

Project code:  FB 022C

Evaluation of greenery residues for animal feeding:

2001

KISR Report

Technical Report

Contributor(s):  Baroon, Z.

Subject(s):  Animal Feed. ,  Silages. ,  Crude protein. ,  Microbial population. ,  Palatability studies.

Project(s):  Ensilage of Greenery Residues as Animal Feed - Phase I: Pilot-Scale Production & Palatability Studies

Project code:  FB 020C

Ensilage of greenery residues as animal feed

2004

KISR Report

Final Report

Contributor(s):  Baroon, Z.

Subject(s):  Bunker silos. ,  Cost-benefit analysis. ,  Dried forms. ,  Feeds.

Project(s):  Ensilage of Greenery Residues as Animal Feed - Phase I: Pilot-Scale Production & Palatability Studies

Project code:  FB 020C

Artificial color levels in food products marketed in the state of Kuwait and assessment of intake levels by 4-10 year old children

2001

KISR Report

Proposal

Contributor(s):  Sawaya, Wajeh.

Subject(s):  Food colorants. ,  Analysis. ,  HPLC. ,  TLC. ,  Daily intake.

Project(s):  Artificial Color Levels in Food Products Marketed in the State of Kuwait & Assessment of Intake Levels by 4-10 Year Old Children

Project code:  FB 021C