Abstract Gum was extracted from fenugreek seeds Tniqonella Foenum graecum L, and characterized by several techniques method such DSC and …
Comparison between protein and amino acids of mushroom Agarieus bispours with some kinds of meat and meat’s products K S J AL-Hussainy1 and N K Z AL-Fadhly1
Abstract Results indicated that the percentage of protein in mushroom was approached with it in sheep’s meat, but it was …
The nutritional composition and vitamin E of three Iraqi okra (Abelmoschus esculentus L.) seeds oil E A S AL-Kanani1, S A H AL-Hilifi1 and A H AL-Kareem1
Abstract This study aimed to determination the nutritional and vitamin E analysis of the three Iraqi cultivars of okra (Abelmoschus …
Hexavalent chromium toxicity induced biochemical perturbation in Tilapia nilotica: role of Phoenix A B Jebur1 and F M El-Demerdash2
Abstract The current study was designed to investigate the protective role of Phoenix dactylifera (date palm) water extract (DPE) against …
Improving the sensory and qualitative properties of barley bread using broken wheat wet gluten F A Abadi1 and J M Naser2
Abstract Vital wheat gluten was extracted from broken wheat flour (Triticum aestivum), which is an accidental product during the technical …
The study of chemical content and physicochemical properties of ostrich (Struthio camelus) fat (local) A M Al-Baidhani1 and A H Al-Mossawi1
Abstract The study contains the description of the ostrich fat by estimating the chemical content, which included moisture, protein, fat, …
Influence of different natural media on production of myco-diesel S A Shafiq1 and R A Chechan2
Abstract The current study was an attempt to produce mycodieselusing by six oleaginous fungal isolatesAspergillusfumigates, Aspergillusterreus, Aspergillusflavus, Trichodermaharizanum, Penicilliumsp. and …
Phisco-Chemical analysis and sensory evaluation of Iraqi cake incorporated with grape and date (Zahidi) syrup M A Alsirrag1, A A Hussein1, H A Awahd1, J M Awda2, Z M Al-Masoudi3 and M M Almosawy4
Abstract In this research, The effect of substituting sucrose with different level of DS and DG (0, 25, 30,50,70 and …
Physicochemical, rheological and sensory properties of yogurt flavored with sweet orange (citrus sinensis) marmalade Dhia I Al-Bedrani1, Q H ALKaisy1 and Z M Mohammed1
Abstract The current study was conducted to determine the effect of adding different ratios of orange marmalade on physicochemical, rheological …
Usage of some Halo bacteria species to alleviate sodium chloride toxicity in Vigna radiate L. cuttings in terms rooting response K A Hussein1, N H Kadhum1 and M R Sharqi1
Abstract Four1-aminocyclopropane-1-carboxylate (ACC) deaminase enzyme-producing halotolerant bacterial isolates were used to remove toxic concentration of NaCl salt (75 mM) for …
