الفهرس 
REVIEW OF LITERATUREOnly 14 pages are availabe for public view
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Abstract
The present investigation aims to study the effect of
feeding normal rats with different three different flavors
namely chicken, kabab and tomato for the following points
of synthetic food flavorants, which are used in foods.
1- Chemical composition, such as moisture, protein,
carbohydrates, lipids and ash.
2- Effect of feeding these three flavors at different levels (2,
4 and 8 %) on:
a) Body weigh gain.
b) Organs weight.
c) Liver and kidney function.
d) Serum contents of cholesterol, triglycerides, HDLc,
LDLc, and VLDLc.
3- Risk factor and health hazards of consuming and utilization
these extruded snacks.
4- The safety aspects of some flavoring materials commonly used
in foods available in the local market.