Raghad M Alhomaid
Biographic Data
| ID | 5484357 |
|---|---|
| NAME | Raghad M Alhomaid |
| GIVEN NAMES | Raghad M |
| FAMILY NAME | Alhomaid |
| SIGNATURE | ALHOMAID R M |
| AFFILIATIONS | Qassim University |
| ORCID | 0000-0001-8946-6242 |
| VERIFIED | Yes |
| TOTAL WORKS | 3 |
| TOTAL CITATIONS | 0 |
| WORKS AS AUTHOR | 3 |
| WORKS AS EDITOR | 0 |
| FIRST PUBLICATION YEAR | 2021 |
| LATEST PUBLICATION YEAR | 2022 |
| H-INDEX | 0 |
Nutritional and quality characteristics of wheat bread fortified with different levels of soaked–dehulled moth bean ( Vigna aconitifolia ) seeds powder
Purpose Soaked–dehulled moth bean seed (SDMBS) powder was incorporated into wheat flour and the paper aims to investigate its effects on the nutritional and quality properties of composite bread. Design/methodology/approach Different ratios of SDMBS powder (0%–12.5%) were mixed into wheat flour to prepare composite bread. Proximate composition, mineral content and functional properties of SDMBS powder and wheat flour were studied. The composite b…
Influence of Using Food Delivery Applications on Adult Saudi Female Dietary Habits and Preferences during Covid-19 Lockdown Restrictions
Food delivery applications (FDAs) shined during COVID-19 global lockdown restrictions. Consequently, lifestyle changes imposed a greater use of these applications over this period. These changes may strongly influence the nutritional health of individuals, particularly adult Saudi females. A cross-sectional study was performed to examine the influence of using FDAs during COVID-19 lockdown restrictions on attitude behaviours, including dietary ha…
Effect of migratory locust ( Locusta migratoria ) powder incorporation on nutritional and sensorial properties of wheat flour bread
Purpose The effects of incorporation of Locusta migratoria (LM) powder at different levels (0, 1, 2, 3, 4 and 5%) on nutritional, qualitative and sensory properties of baked breads were investigated. Design/methodology/approach Chemical composition, mineral elements and functional properties of wheat flour, LM powder and their binary mixture systems were determined. The breads were assayed for proximate composition, minerals, amino acids profile,…
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Effect of migratory locust ( Locusta migratoria ) powder incorporation on nutritional and sensorial properties of wheat flour bread
Purpose The effects of incorporation of Locusta migratoria (LM) powder at different levels (0, 1, 2, 3, 4 and 5%) on nutritional, qualitative and sensory properties of baked breads were investigated. Design/methodology/approach Chemical composition, mineral elements and functional properties of wheat flour, LM powder and their binary mixture systems were determined. The breads were assayed for proximate composition, minerals, amino acids profile,…
Nutritional and quality characteristics of wheat bread fortified with different levels of soaked–dehulled moth bean ( Vigna aconitifolia ) seeds powder
Purpose Soaked–dehulled moth bean seed (SDMBS) powder was incorporated into wheat flour and the paper aims to investigate its effects on the nutritional and quality properties of composite bread. Design/methodology/approach Different ratios of SDMBS powder (0%–12.5%) were mixed into wheat flour to prepare composite bread. Proximate composition, mineral content and functional properties of SDMBS powder and wheat flour were studied. The composite b…
Influence of Using Food Delivery Applications on Adult Saudi Female Dietary Habits and Preferences during Covid-19 Lockdown Restrictions
Food delivery applications (FDAs) shined during COVID-19 global lockdown restrictions. Consequently, lifestyle changes imposed a greater use of these applications over this period. These changes may strongly influence the nutritional health of individuals, particularly adult Saudi females. A cross-sectional study was performed to examine the influence of using FDAs during COVID-19 lockdown restrictions on attitude behaviours, including dietary ha…
Absorption of water (2 works) · Biology (2 works) · Botany (2 works) · Chemistry (2 works) · Composition (language) (2 works) · Food Science (2 works) · Food Science (2 works) · Fortification (2 works) · Wheat bread (2 works) · Wheat flour (2 works)