Abstract Gum was extracted from fenugreek seeds Tniqonella Foenum graecum L, and characterized by several techniques method such DSC and Thermo gravimetric TGA analysis, Spectroscopic techniques such as Fourier- Transformed FT-IR, X- ray powded diffraction spectrometry and Nuclear Magnetic Resonance. The results indicated FT-IR spectra of the studied gums showed Read more
Abstract Results indicated that the percentage of protein in mushroom was approached with it in sheep’s meat, but it was higher than the others. Also, the protein was higher than eggs, cow’s milk, sheep’s milk and cheese of cow’s milk, while it was lower than it in cheese of sheep’s Read more
Abstract This study aimed to determination the nutritional and vitamin E analysis of the three Iraqi cultivars of okra (Abelmoschus esculentus L.) seeds oil. The phenolic compound, chlorophyll, carotenoid and minerals (Fe, Zn, Ca, K, Mg, Na, P) were determined in okra seeds oil. The oil from A. esculentus seeds Read more
Abstract The current study was designed to investigate the protective role of Phoenix dactylifera (date palm) water extract (DPE) against oxidative injury induced by different concentrations of hexavalent chromium (CrVI) in liver and muscles of Tilapia nilotica (Oreochromis niloticus) fish in vitro. Results demonstrated that CrVI caused a significant concentration-dependent Read more
Abstract Vital wheat gluten was extracted from broken wheat flour (Triticum aestivum), which is an accidental product during the technical milling process and used to improve the sensory and qualitative properties of bread made using flour from two varieties of Iraqi barley (IPA 99, IPA 265) which were obtained from Read more
Abstract The study contains the description of the ostrich fat by estimating the chemical content, which included moisture, protein, fat, ash, cholesterol, minerals and lipid-soluble vitamins, including vitamin (E andA) and the estimation of lipoproteins. Chemical properties were also studied which include peroxide value (PV), free fatty acids (FFA), saponification Read more
Abstract The current study was an attempt to produce mycodieselusing by six oleaginous fungal isolatesAspergillusfumigates, Aspergillusterreus, Aspergillusflavus, Trichodermaharizanum, Penicilliumsp. and Fusariumgraminearum during the culturing on natural culture media from various types of agro-wastes as prospective nutritional sources (almonds husks, peanut husks and sunflower husks).The results of biomass (dry weight) showed Read more
Abstract In this research, The effect of substituting sucrose with different level of DS and DG (0, 25, 30,50,70 and 100%) on the physiochemical, microbial and sensory properties of cake were studied. Cake models were as well construed for microbial content and organic structure during, before then next 35 days Read more
Abstract The current study was conducted to determine the effect of adding different ratios of orange marmalade on physicochemical, rheological and sensory properties of the yogurt that produced by using the whole bovine milk pH 6.7 and total acidity 0.16% which divided into four treatments: T2,T3,T4 with adding orange marmalade Read more
Abstract Four1-aminocyclopropane-1-carboxylate (ACC) deaminase enzyme-producing halotolerant bacterial isolates were used to remove toxic concentration of NaCl salt (75 mM) for mung bean as an experimental system in terms of the rooting response by regulating ethylene levels in mung bean. Mung bean was supplied by combination (inoculated DF media with all Read more
