bluuebunny/crossref_metadata_2025_split huggingface dataset:
Study of the Physiochemical and Functional Properties of Fenugreek Protein Isolate
Authors: Ayoub Afaf Abdulrahman , Abdul-Rahman Sawsan Mustafa 
Published: December 2023

Abstract
The aim of the research was to isolate Fenugreek Protein from local defatted seed powder and to investigate its physical and functional properties. The results showed that protein yield was 2.3% on dry weight basis, physical and functional properties results where the Isoelectric point of fenugreek protein is 4.5. The highest solubility was recorded at pH 2,10 56.60-%,58.0% respectively. the highest emulsification ability was at pH10=36% and at pH 3=35%. fenugreek protein isolate has a water holding capacity 2.46 ml / g. The oil binding capacity depends on the presence of hydrophobic amino acids. The oil binding capacity was 6.26 ml / g. Fenugreek protein isolate with 90.14% protein content was extracted from fenugreek seeds, Traces of fat (1.285), fiber (0.10%), carbohydrate (0.75%), ash (1.53%). Also, FTIR and spectroscopy was used to characterize the Fenugreek protein isolate powder, (Protein was isolated from Iraq fenugreek seeds and converted to powders using freeze drying)
Isolation and Molecular Characterization of Proteus mirabilis Bacteria from Poultry Meat in the Iraqi Market and a Study of their Resistance to some Antibiotics
Authors: Hamed Ammar H. , Alnazzal Ahmed I. 
Published: December 2023

Abstract
The study included the collection of (30) samples of local poultry meat in the Iraqi markets, to isolate and diagnose the p.mirabilis bacteria contaminated with them. Several microscopic, morphological and biochemical tests were conducted on the bacteria, including the catalase and oxidase test, the urea test, the lactose sugar fermentation test, and the indol test, then confirmed the final bacterial diagnosis using the Vietek2 technique. The results showed positive bacteria for catalase, negative for the oxidase test, unable to ferment the sugar lactose, negative for the indole test, and positive for the urease test.. A bacterial resistance test was conducted for a number of antibiotics, as the bacteria showed high resistance to many of the following antibiotics (Amoxicillin\Clavulanic acid, Azithromycin, Cefotaxime, Cefixime), and the bacteria showed high sensitivity by bacteria to many antibiotics, namely (Amikacin, Ciprofloxacin, Imipenem, meropenem).
Distribution of Glycogen Content in Beef Meat from Different Products
Authors: Al-Salman Asawer Abdul-Jabbar , Al-Badri Ahmed Mahdi 
Published: December 2023

Abstract
Meats are characterized by containing high amounts of protein as well as vitamins and minerals. Many studies to date have shed light on the physical and chemical changes that occur to frozen meat as a result of bad degree of freezing and long storage period before reaching the consumer, but few studies have seen these changes histologically under the microscope. The aim of the current study is to determine the content of glycogen distribution in the muscles of fresh local meat and imported frozen meat and to note the effect of freezing and storage on this content. This study was designed by collecting 40 samples of fresh local and frozen meat muscles (Iranian, Indian and Brazilian) with 10 samples for each product, collected from butchers and local markets in Wasit Governorate. All samples were subjected to histochemical methods have been made with periodic acid Schiff stain to identify the d glycogen content in these samples. According to the image analysis data used to calculate the glycogen content in tissues, the Iraqi meat was seen to have the largest quantity of glycogen substance, followed by meat from Brazil, Iran and India as percentage’s (30.596%, 27.111%, 15.822% and 2.798%) respectively.
Chemical and Physical Properties of Bovine Colostrum and the Effect of some Pasteurization Treatments on Them
Authors: Ibrahim Ahmed Salam , Ali Shaimaa A.M. 
Published: December 2023

Abstract
This study estimated the chemical composition, physical properties, vitamins, and minerals in bovine colostrum samples and studied the effect of pasteurization at 63 °C / 30 minutes (T2) and 72 °C / 15 seconds (T3), compared to an unpasteurized sample (T1), on chemical properties (moisture, protein, fat, lactose, ash), physical properties (pH, density, viscosity), and vitamin and mineral concentrations. Pasteurization at 72 °C/15 sec more effect. T2 and T3 have 75.91% and 75.81% moisture, respectively, compared to T1’s 76.49%. T2 and T3 vs T1. T2 and T3 treatments had 12.38% and 12.24% protein, respectively, compared to 12.53% for T1. T1 had 5.71% fat, whereas T2 and T3 had 5.83% and 5.92%, respectively. T1 had 3.12% lactose, whereas T2 and T3 had 3.43% and 3.50%, respectively. T2 and T3 had 2.45% and 2.53% ash, respectively, whereas T1 had 2.15%. The pH values of T2, T3, and T1 were 6.11, 6.14, and 5.97, respectively, indicating that T2 and T3 pasteurization treatments affect the physical properties of colostrum. Density was 1.117 g/cm3 in T2 and 1.172 in T3, and 1.084 in T1. T1, T2, and T3 have viscosities of 16.71 CP, 26.47 CP, and 30.48 CP, respectively. Vitamins and minerals were high in colostrum samples on the first day of birth, but pasteurization treatments T2 and T3 decreased the concentration of fat-soluble vitamins A, E, D, and K and water-soluble B2 and B12 compared to unpasteurized. Pasteurization treatments T2 and T3 significantly decreased calcium and phosphorus concentrations compared to unpasteurized, although magnesium, iron, zinc, and sodium were unaffected.
Study the Effect of Antioxidant Activity, Phenols and Sensory Evaluation of Cookies Fortified with Raisins
Authors: Maki Rawan Raad , Yasin Sabraa Saad 
Published: December 2023

Abstract
This research was carried out at the laboratories of the College of Agriculture / University of Tikrit and the Ministry of Science and Technology / Baghdad from 1/7/2022 to 1/11/2022. The current study aims to determine the total phenolic content and antioxidant concentrations in raisins, processed cookies, and the standard sample using the (DPPH) method. After the study, it was discovered that the American raisin variety has the highest levels of phenolic compounds and antioxidants (251 mg/100 gm - 6.41 mg/100 gm), Indian and Iraqi raisins had the lowest levels of phenolic compounds and antioxidants (202 mg/100 g to 3.18 mg/100 g), respectively. Values of phenolic compounds and antioxidants assessed using the DPPH method showed that the processed cookie samples fortified with four types of raisins were superior to the standard flour sample. In addition, cookies manufactured and fortified with the four raisin varieties (Iraqi, Indian, Turkish, and American) were subjected to a sensory evaluation, which involved a study of their sensory characteristics (shape, texture, colour, taste, smell, sensation after chewing, general acceptance). The experiment was conducted using a totally arbitrary method. Cookies are inferior to the standard sample in every way we measure (form, colour, general acceptance, and aroma). After comparing the varieties with each other, we find the superiority of characteristics (shape - taste - color - feeling after chewing) in cookies fortified with Iraqi raisins. Cookies fortified with Turkish raisins excelled in the capacity of (general acceptance), as for my trait (feeling after chewing - and smell), we find it superior to Indian raisin cookies, and cookies fortified with American raisins excelled in the capacity of (texture).
Effect of Selenium Nanoparticles and Almond Aqueous Extract on Experimental Animals
Authors: Ahmed Wissam D. , Zahrawi Hashem M. , Jassim Muhammad A. 
Published: December 2023

Abstract
The impact to feeding almond extract part of its physiological activity of glucose, blood lipid profile, liver enzymes, and immunoglobulins in the serum of hypercholesterolemic male rats was studied. It was given orally by tube feeding. Adult rats, aged (8-12) weeks and weighing (200-220) gm, were Unidentifiedly sorted into six groups, each containing six animals, which is the control group, the group infected with hypercholesterolemia and treated with soft cheese, and three groups infected and treated with almond extract. Among the most important results obtained is that the infection of the animals with hypercholesterolemia led to a significant increase to concentrations Bloodۃsugar, TC, TG, LDL, with liver enzymes on the other hand, while it leads to a greater drop in concentrations to HDL-C, while at results indicated a Eloquent decline (p>0.05) in blood sugar values, TG, TC, ALP, ALT, AST, LDL-C, and a significant increase in HDL concentrations for the treated flocks. with almond extract & soft cheese when measured with the standard set
Effect of Selenium Nanoparticles and Aqueous Almond Extract on Isolated Bacteria
Authors: Ahmed Wissam D. , Zahrawi Hashem M. , Jassim Muhammad A. 
Published: December 2023

Abstract
This study was conducted in the laboratories of the University of Tikrit / College of Agricultural Sciences / Department of Food Industries. The study began in the period 1/10/2022 to 1/6/2023. The study included the preparation of a biofilm of whey proteins combined with selenium nanoparticles (2 w/%) and (4) w/v%) as a coating of biocomposites to estimate the antibacterial effect against both Staphylococcus aureus and E.coli, and the total bacterial count (TBC) in soft cheese samples stored in the refrigerator at 4 °C during 14 days. To reach the goal of the study, the chemical parameters such as the pH value and the physical information that includes the water holding capacity (WHC), as well as the total number of bacteria and colon. In addition to the sensory properties of soft cheese samples without coating (control T1), coated with a biofilm of whey proteins T2, whey protein coatings mixed with selenium nanoparticles (2 w/v %) T3, whey protein coatings mixed with aqueous almond extract at (2 w/v %) T4, whey protein coatings mixed with Se NPs with aqueous almond extract at (2 w/v %) %) T5 The results showed that TBC and the total number of coliforms in samples coated with the mixture of whey proteins and nano-biofilms decreased significantly (P < 0.05), and TBC appeared in 14 days in T1, T2, T3, T4 and T5: 16.34, 15.12, 13.58, 11.28, and 12.84 (CFU.g-1) respectively compared to the number at the beginning of the experiment 8.6 9, 8.80, 8.87, 8.74, and 8.81 (CFU.g-1), respectively. An increase in the amount of ph and the value of TBA was observed with an increase in the storage period in all groups of soft cheese samples, while the rate of increase was significantly lower in the T5, T4 and T3 groups compared to the T2 and T1 groups. The percentage of water retention (WHC) decreased significantly with the increase in the storage period, and the decreasing rate was significantly less in the samples coated with a vital membrane of the spray proteins only and a vital membrane of the spray proteins integrated with the nano-selenium particles, which appeared in 14 days of storage in T2, T3, T4, T5 55.41, 56.71, 58.46 and 57.11 % Completely compared to the T1 53.32 % console. She was. The results of the sensory characteristics evaluation showed that the soft cheese samples coated with whey protein coatings combined with selenium nanoparticles and aqueous almond extract preserved their sensory properties until the end of the storage periods. Similarly, samples coated with a whey protein biofilm for nine days maintained their sensory characteristics. In contrast, the unwrapped samples maintained sensory features for only four days. It was concluded that the antibacterial and antioxidant effect of the mixture of biowhey proteins with selenium nanoparticles and aqueous almond extract enhanced the increase in the preservation periods of soft cheese samples for a period of 14 days inside the refrigerator at 4 °C without any effect on the sensory properties.
Influence of Multiple Deep-Frying Cycles on the Characteristics of Corn Oil and Acrylamide Content in French Fries
Authors: Ahmed Zahraa Adil , Mohammed Nameer Khairullah 
Published: December 2023

Abstract
Reusing oil in deep-frying is a common practice in homes and restaurants, with little knowledge of its negative effects. The present study investigated the physicochemical properties of corn oil (CO) and acrylamide content (AA) in French fries during four deep-frying cycles. Results revealed that the lowest level of AA contamination was 24.65 ppm during the first frying cycle, while the highest level was 55.91 ppm after four frying cycles, indicating increased acrylamide formation. Repeated frying led to detrimental changes in CO, including significant increased peroxide value, acid value, free fatty acids, viscosity, and density, decreased smoking point, and iodine number, signifying reduced thermal stability and unsaturation level. DPPH assay showed antioxidant activity decreased from 41.51 to 23.41, while TFC decreased from 20.29 to 15.02 and TPC decreased from 14.85 to 3.97 after four frying cycles, indicating the declining quality of CO after reusing it in the deep-frying method.
Assessment of Rheological and Sensory Attributes of Queso Blanco Cheese Coated with Aloe Vera Gel
Authors: Alhamid Mohanad Abbood , Al-Shaikh Sharaf Ali Hadi , Obaid Shaymaa Mohammed , Salman Khawlah Abdallah 
Published: December 2023

Abstract
The study carried out to coat Queso Blanco cheese with Aloe Vera gel (AVG) and evaluate its physicochemical and sensory characteristics. The acid method was used to manufacture the cheese from skimmed milk (Al-Mudhish) QM1 and full-fat milk (Anchor) QA1 for control treatments. Whereas the cheese was coated with AVG for QM2 and QA2, respectively. An increase in the yield in QA1 (14.33 %) and QA2 (14.30%) in comparison to QM1 and QM2, which were 13.47 and 13.53%, respectively. Evaporation during the storage period was reduced in chess coating AVG. Consequently, the moisture content during the third week was 54.70 and 49.70% in QM2 and QA2, respectively, compared with 51.57 and 48.20% in QM1 and QA1, respectively. As a result, during the first week after manufacturing, the composition of the various coated cheese types remained relatively constant. Furthermore, after three weeks of storage, the AVG-coated QM2 and QA2 treatments had the highest evaluator acceptability, as they recorded 87.92, 86.15, respectively, compared with the control QM1, QA1, which were 74.23, 68.92 respectively. This specifies that coating the cheese with AVG assisted in maintaining its natural state during the storage period.
Effect of Dietary Supplementation of Soybean Bioactive Peptides and Vitamin E on Productive Performance and Some Carcass Characteristics in Broiler Chickens
Authors: Sa’adoon Waleed H. , Abbas Rabia J. 
Published: December 2023

Abstract
This study aimed at evaluating productive performance and some carcass characteristics of broiler chickens fed feeds containing different levels of soybean bioactive peptide (SBP), and vitamin E. 180 Ross-308 broiler chicks were divided equally into five treatments, each replicated three times, and twelve unsexed chicks were placed in each replicate in a completely randomized design. For a 35-day trial period, the basal diet was either supplied without supplements (control group), or it was supplemented with SBP at 2.5, 5.0, and 7.5 g/kg diet, or with vitamin E at 250 mg/kg feed. Results indicated that body weights at different ages were significantly (p≤0.05) higher in SBP groups during 2nd week (except 2.5 g/kg SBP), 3rd week, 4th week, and 5th week as compared with control and vitamin E groups. Gain in total body weight, ratio of feed conversion, and production index were improved significantly (P≤0.05) in SBP compared to other groups. The economic efficiency improved in the SBP and the vitamin E group than in control group. Feed intake, mortality rate, carcass yield, total giblets, total edible parts, liver, and heart yield were similar among groups. The highest (P≤0.05) carcass weight and breast yield were observed in the SBP than in other groups, while the gizzard relative weight in the vitamin E group achieved the highest significant value (3.22 %) as compared with SBP and control groups. Significant effect among treatment was observed in thigh yield. In compared to the control, 5 (g/kg) SBP showed the lowest (P≤0.05) abdominal fat percentage. The current findings suggested that the supplementation of broiler diets with SBP improved productive performance and some carcass traits.
The Role of Dietary Proteins During Infection with Covid-19 and the Effect of Infection on the Balance of Oral Microbiota in Different Regions of Iraq
Authors: Khashan Bilal A. , Thalij Karkaz M. , Yaseen A. A. 
Published: December 2023

Abstract
This study was conducted in the laboratories of the Department of Life Sciences - College of Sciences - Tikrit University and laboratories of the Department of Food Sciences - College of Agriculture - University of Anbar and public health laboratories - Anbar for the period from December 2021 to February 2022 AD. The study included 150 people from three Iraqi governorates (Baghdad, Anbar, and Erbil). (30 infected people and 20 healthy people from each governorate, with ages ranging from 18-80 years, randomly, men and women. The results of the blood biochemical parameters values when infected with the SARS-COV2 virus showed a significant decrease at the probability level (p<0.05) in the concentration of albumin in the group of patients who were in quarantine and using artificial respiration, compared with the group of patients outside the quarantine and the healthy group from the mentioned governorates. The concentrations are 26.3, 30.4, and 34.7 (g/l). It also caused a significant decrease in the total protein and albumin concentration in all patients compared to the healthy subjects. In contrast, globulin concentration decreased slightly to be close to its value in the healthy group. Cultural, phenotypic, biochemical, and confirmatory tests through the Vitec2 compact diagnostic system showed that oral bacterial isolates purified from patients in the three provinces were Gram-positive Staphylococcus and Enterococcus versus four Gram-negative genera: Sphingomonas, Rhizobium, Aeromonas, and Ochrobactrum, compared with isolates purified from healthy subjects, which belongs to four genera of Gram-positive Staphylococcus, Enterococcus, Kocuria, and Leuconostoc, and one genus of Gram-negative Pseudomonas.
Synergistic Effect of ZnO NPs and Salicylic Acid on Carbohydrate and Protein of Wheat Plant (Triticum aestivum L.)
Authors: Sabbar Fatima Hassan , Ali Faiq Hassan 
Published: December 2023

Abstract
The aim of this study, Economic feasibility of using available materials, inexpensive and environmentally friendly as fertilizers for wheat plants. also, Increasing wheat yield by improving the overall vegetative and physiological characteristics. The experiment was for the wheat plant cultivars utilizing two types, Abaa 99 and Abo graib. plants sprayed with three different concentrations of ZnONPs & SA (0, 50, 75, and 100) ppm in three different Treatments T1 foliar spraying SA, T2 foliar spraying ZnoNPS, and T3 foliar spraying SA & ZnoNP. The results showed the best effect of T3 at75 ppm on the carbohydrate and protein, of plants on abaa99 cultivar. On the other hand T1 (foliar spraying SA only) display Better effect on on both cultivars. while, T3 at 100 ppm show less effects on both cultivars compared to the control treatment,
The Effect of Using a Local Solution of Potassium Iodide and Sodium Chloride on the Microbial Properties and Prolonging the Shelf Life of Frozen Chicken Meat
Authors: Mohammed Mohammed T. , Nizal Ahmed A. 
Published: December 2023

Abstract
This study was conducted with the aim of studying the effect of vitrification using sodium chloride salt and potassium iodide at a concentration of 2% on some physical, chemical, bacterial and sensory characteristics of chicken thigh and breast meat and frozen stock for periods of 1, 30 and 60 days. The total number of bacteria in the thigh muscles, where the results of the study recorded that the highest value recorded for the total number of aerobic bacteria (173.35 and 177.25) log/g in each of the thigh and chicken breast samples studied in the control treatment, while the results of the study showed that there was no contamination in the total number of aerobic bacteria in Each of the studied chicken breast and thigh samples treated with a 2% potassium iodide solution and 2% table salt with advanced storage periods. %) The average effect of the treatments recorded the highest two values (104.81 and 97.89) log/mg in each of the control sample and distilled water compared to the meat sample treated with 2% potassium iodide solution and 2% table salt, which did not indicate bacterial contamination in all the studied meat samples. The results of the study recorded the presence of coliform contamination in each of the thigh and chest muscles in the control treatment at different storage stages. Distilled water also recorded significant differences in the values of contamination of coliform bacteria with the progression of storage stages, as it recorded the highest value (40.04 and 32.89) logarithm at the last day of storage compared to On the first day of storage, when the values of the total number of coliform bacteria reached (35.86 and 24.89) logarithms in the thigh and breast sample of the studied chickens, respectively, while no results were recorded for the presence of an indicator of coliform bacteria in the meat samples treated with potassium iodide solutions (2% and table salt 2%) ), the number of coliform bacteria was not detected in chicken breast and thigh meat treated with table salt and potassium iodide.
Effect of Polymorphism of the Gonadotropin-Releasing Hormone I (GnRHI) Gene on some Productive Traits of Iraqi white Local Chickens
Authors: Al-Zubaidi Karrar S. O. , Al-Rekabi Muhannad M. J. , Allaw Ahmed A. 
Published: December 2023

Abstract
This study was conducted in the poultry field of the Ministry of Science and Technology / Livestock and Fisheries Center / Poultry Department. In order to study the effect of polymorphisms of the gonadotropin-releasing hormone I gene (GnRH I) and a study of the possibility of the effect of this gene on the growth and productive traits of the local white Iraqi chicken birds, and the results showed that the two genetic morphologies S1 and S2 were superior to the genetic morphology S3 in each trait, the average weight of the first egg. Body weight at sexual maturity, age at maturity, and egg production for a period of 100 days at a significant level (P > 0.01), while no significant differences were recorded between the two genotypes S1 and S2 in each of the above traits. The average weight of the first egg was 33.85, 33.14 for each of the two genotypes S1 and S2, while it was 30.22 for the genotype S3, and the average body weight at sexual maturity and the number of eggs produced for 100 days for the genotype S1 was 1395.18g, 54 eggs and 1369.36 g, 52.74 eggs of the S2 genotype, which excelled on the S3 genotype, in which the average traits were 1230.57 g, 43.89 eggs. As for the trait of age at sexual maturity, it is noted from the table that the S3 genetic morphology was distinguished in the characteristic of early age at sexual maturity, reaching 127.58 days for the S3 morphology, while the rates of the trait for the S1 and S2 morphogenesis were 148.82, 147.83 days, respectively.