The Bioactive Substances in Spent Black Tea and Arabic Coffee Could Improve the Nutritional Value and Extend the Shelf Life of Sponge Cake after Fortification

• Abdelrahman R. Ahmed,
• Nashi K. Alqahtani,
• Khaled M. A. Ramadan,
• Heba I. Mohamed,
• Mohamed A. A. Mahmoud,
• Haiam O. Elkatry

Affiliations

Abdelrahman R. Ahmed

Food and Nutrition Science Department, Agricultural Science and Food, King Faisal University, Al-Ahsa, Saudi Arabia

Nashi K. Alqahtani

Food and Nutrition Science Department, Agricultural Science and Food, King Faisal University, Al-Ahsa, Saudi Arabia

Khaled M. A. Ramadan

Central Laboratories, Department of Chemistry, King Faisal University, Al-Ahsa, Saudi Arabia

Heba I. Mohamed

Biological and Geological Sciences Department, Faculty of Education, Ain Shams University, Cairo, Egypt

Mohamed A. A. Mahmoud

Department of Agricultural Biochemistry, Faculty of Agriculture, Ain Shams University, Cairo, Egypt

Haiam O. Elkatry

Food and Nutrition Science Department, Agricultural Science and Food, King Faisal University, Al-Ahsa, Saudi Arabia