bluuebunny/crossref_metadata_2025_split huggingface dataset:
Effectiveness of Soft Cheese Fortified by Zinc Oxide Nanoparticles and Artemisia Herba Alba Extract on Blood Lipid Profile of Hypercholesterolemic Rats
Authors: Hussein Waleed Khalid , Jasim Mohammed Ahmed , Aayed Hani Sabbar 
Published: December 2023

Abstract
The study aims to investigate the effect of artemisia herba alba extract and ZnONPs on the level of lipid profile that included total cholesterol, triglycerides, low-density lipoproteins, and at the level of liver enzymes that included (AST, ALT, ALP) in adult rats Sprague-Dawley and lipoproteinosis. Rats were distributed to six aggregates in six repeaters each. (T1) Control Group, (T2) Nutritious Group on high cholesterol leeches, (T3) Nutritions high cholesterol food aggregates and soft cheese dosage (2 g/kg) (T4), ZnONPs 10mg/ml (T5) Artemisia herba alba (150/ml), (T6) Artemisia herba alba with ZnONPs. After the end of the feeding period for the vital experiment of 28 days. The Results showed a moral decrease (p≤0.05) in the rate of cholesterol, triglycerides and low-density lipoproteins in the T3, T4 group, T5, T6 compared with T1, while T2 treatment continued to rise in blood fat because it was left untreated. A moral decrease in the level of liver enzymes (AST, ALT, ALP) was also observed for animals treated with T3, T4, T5, T6 compared to T2, which was left untreated, with an increase in the concentration of liver enzymes.
Effectiveness of Zinc Oxide Nanoparticles and Artemisia herba alba Extract on the Chemical Composition of Soft Cheese
Authors: Hussein Waleed Khalid , Jasim Mohammed Ahmed , Aayed Hani Sabbar 
Published: December 2023

Abstract
This study was conducted to assess the impact of ZnONPs and Artemisia herba alba extract loaded on manufacture edible gelatin in the chemical composition of cheese during the various storage periods and five transactions of cheese were manufactured which included the (T1) control sample, (T2) membrane of gelatin without adding, membrane of gelatin with loaded of ZnONPs (T3), membrane of gelatin with loaded Artemisia herba alba extract (T4) and (T5) was added ZnONPs and Artemisia herba alba extract on edible gelatin. The results of the cheese storage showed that the humidity rate had decreased morally ( p < 0.05) up to the end of the storage period and the transaction (T1) was more moisture loss to record (53.34), also found that protein, fat and ash ratios did not show moral differences at the time of one day compared with the control sample (T1) These ratios then gradually increased as long as conservation lasted and reached its highest values at 21 days. pH values have decreased morally to be at the end of the storage period between (6.10-6.26) compared with the control sample which was (5.78) and found that the fatty acid values of all transactions were morally low compared to the control sample (T1) At the time of one day, the ratio of free fatty acids rose and reached its highest values among (0.57-0.40)% for all treatments compared to the (T1) control treatment at the end of the storage period which reached (0.65%).
Extraction of B-galactosidase Enzyme from Lacticacid Bacteria
Authors: Abdaltef Marym Jawad , Al-Temimi Wasan Kadhim , Al-Shawi Sarmad Ghazi 
Published: December 2023

Abstract
The dairy industry has employed the B-galactosidase enzyme (EC 3.2.1.23) to reduce lactose intolerance. The ability of probiotic Lactobacillus spp. to produce B-galactosadase enzyme and hydrolyze 5-bromo-4-chloro-3-indolyl-D-galactopyranoside (X-Gal) and ONPG was investigated. Through the use of sontication to lyse the cell, crude enzyme extract was produced. Ortho-nitrophenyl-beta-D-galactopyranoside (ONPG) was used as an enzyme substrate in order to measure the B-galactosidase enzyme activity. B-galactosidase activity is demonstrated by blue-colored colonies of Lactobacillus spp. on X-Gal plates. The ideal temperature and pH for the synthesis of B-galactosidase were pH 7 and 40 °C. People who are lactose intolerant may benefit from Lactobacillus spp., which produces B-galactosidase enzyme as a probiotic for dairy products.
Investigation of the Effect of Actinidia Deliciosa Kiwi Fruit Extracts on the Hematological and Biochemical Blood Parameters of Swiss Male
Authors: Al-Khafaji Safaa Z. , Ajeena Saba J. 
Published: December 2023

Abstract
The kiwi fruit is renowned for its high quantities of minerals, antioxidants, and vitamins as well as for its nutritional worth. The therapeutic qualities of kiwi fruit extract, such as its anti-tumor actions, anti-inflammatory, and antioxidants, have been used in food and medicine. However, further research is required to fully understand the chemical composition and potential health advantages of kiwi fruit extracts. This study extracted kiwi fruit peelings and core into aqueous and alcoholic solutions using conventional and ultrasound-assisted techniques The effects of the extracts on liver enzymes, kidney functions, and blood lipid proteins in Swiss male albino mice was also investigated in a laboratory animal experiment. The findings imply potential advantages for lowering the risk of atherosclerosis and cardiovascular diseases as the treatment with KPa20 from ultrasound-treated kiwi peels produced superior outcomes with reduced enzyme LDL and VLDL levels compared to the control group. The ALT and AST enzyme levels were not significantly changed by kiwi fruit extracts, indicating no negative effects. In the therapy group, the enzyme levels for ALT and AST were (39.20, 36.40) and (33.50, 32.33) international units per litre, respectively. While normal extracts (WP, KC, and KP) had slightly lower urea levels than those given extracts exposed to ultrasonic waves (WPa20, KCa20, and KPa20), the latter were slightly higher. Creatinine levels in the blood were not considerably impacted. The values for the treatment groups’ creatinine were 0.87 (WP), 0.83 (KCa20), 0.90 (KPa20), and 0.93 (KP). The study explored the health benefits of kiwi fruit peels and cores, revealing that Ultrasound technology was used to extract active chemicals, including phenolic compounds. Results showed increased extraction and antioxidant activity in extracts. Both regular and ultrasound-exposed kiwi fruit extracts showed therapeutic effects, decreasing triglyceride levels, total cholesterol, and lipoprotein levels.
The Effect of Adding Aloe Vera Extract on the Physicochemical Properties of Lab-Grown Yogurt
Authors: Khalel Angham Munther , Salih Ghazwan Mahdy , Al-Janabi Ahmed Muhsin 
Published: December 2023

Abstract
This study was conducted in the Department of Food Sciences - College of Agriculture - University of Tikrit to estimate the chemical and physical properties of yogurt prepared by adding aloe vera extract. The yogurt was made in a laboratory by following the standard method, where the manufactured yogurt was fortified with different concentrations of aloe vera extract (5, 4, 3, 2, 1%). Chemical tests were carried out, which included (estimation of protein, moisture, fat, ash and total solids), as well as physical tests, which included (estimation of viscosity, pH, turbidity, whey translucency, water binding strength and acidity). The results showed an increase in total solids through an increase in the percentage of protein, moisture, ash, turbidity, water binding strength and viscosity, while the percentage of whey permeation and pH decreased. These results are consistent with the results of the samples obtained after storage, as the study helped to improve the physicochemical properties by increasing the concentrations of the main chemical compounds of the laboratory-made yogurt.
Study of the Physiochemical and Sensory Properties of Therapeutic Low-Cholesterol Yoghurt Fortified with Zinc Nanoparticles
Authors: Radi U. M. Abbas , Doosh K. S. 
Published: December 2023

Abstract
The objective of this research is to develop a yoghurt enriched with B-cyclodextrin-based nano-coated, uncoated, and low-cholesterol additives. The objective of this study is to assess the impact of fortification on the physicochemical and sensory characteristics of yoghurt. This will be achieved by fortifying raw milk with varying concentrations of nano-zinc., which are 15, 7.5, 3.75 mg / 100 mL The treatments T4, T3, and T2 are denoted as such,, along with the treatment. of yogurt fortified with zinc nanoparticles, which is not coated, represents the treatment T1 and the control treatment, denoted as C, involved the production of yoghurt using milk as the primary ingredient. that was not fortified with zinc nanoparticles. Chemical, physical and rheological tests were conducted in addition to sensory the evaluation will be conducted promptly following the completion of manufacturing and subsequent storage at a controlled temperature range of (1 ± 5) degrees Celsius for a duration of 21 days. The findings indicated that there were no statistically significant disparities in the levels of fat, protein and ash. As for the values of moisture and carbohydrates there were notable disparities observed between the control treatment and the remaining treatments. The total acidity and pH values exhibited minimal variation across all yoghurt treatments. Yogurt treatments fortified with nano-encapsulated zinc were characterized by lower values in ADV and pV. The addition of zinc to yoghurt resulted in enhancements in rheological properties, specifically in terms of spontaneous whey perfusion and viscosity. The experimental group achieved higher scores and demonstrated superior performance in all sensory characteristics when compared to the control treatment, denoted as treatment C.
Extraction and Purification Nisin from Lactobacillus lactis and Determine the Optimal Conditions for its Production and Evaluation its Effectiveness in Food Preservation
Authors: Al-Juboory Yassien Hussain Owaied , Al-Dulaimi Dalia Abdul Razzaq Awad , Mahmood Asmaa Easa 
Published: December 2023

Abstract
The aim of the study was to purify and extract nisim from Lactobacillus lactis that diagnosed in the Laboratory of Microbiology in the Department of pathological analysis/College of Applied Sciences-Samara University. The optimal conditions for the production of nisin were determined, the optimal medium was De Man Rogosa Sharpe (MRS). As for the PH, the results showed that the best pH for the production of nisin was at pH 5, the optimum temperatures was 30° C. As for the incubation period and circumference, the highest productivity of the nisin was 18 hours. The nisin was purified using ammonium sulfate to precipitate nisin, which is one of the initial steps to purify proteins, and then the deposited protein was passed after its dilution and concentrated in the Ion Exchange column. The ability of the extracted and purified nisin in the biopreservation of meat was determined when it was added at different concentrations (25%, 50%, 100%). The concentration of 100% was the most appropriate concentration in biopreservation based on the absence of contamination in the meat during the first three days and the low numbers of bacteria from the fourth day to the seventh day, there were significant differences between the numbers of bacteria at the level of probability (P < 0.05) for samples of meat stored in refrigeration.
Preparing a Beef Burger by Partially Replacing Veal with some Grain Crops and Studying its Chemical Properties
Authors: Salih Nathem A. , Mohammed Mohammed J. , Khader Zaid K. 
Published: December 2023

Abstract
Meat and its products are distinguished from the food that the consumer wants to eat because of its unique taste and its richness in nutrients that provide the best quality in terms of protein, essential amino acids, essential fatty acids, and a number of minerals and vitamins, especially the vitamin B group. is considered harmful to health, and that its consumption is linked to many diseases, including obesity, cardiovascular diseases and other types of cancer. The results also indicate that these products converge in their protein content with meat protein, with good levels of carbohydrates, which makes these products converge in terms of protein with proteins. An ideal food with high energy levels, vegetable proteins and vegetable fats low in triglycerides. The use of oats, millet and barley powder resulted in a significant decrease in the content of cholesterol, triglycerides, fat and calories, compared with the processed and commercial buckwheat. There is an increase in the ability to carry water and the percentage of moisture in the substitution treatments with powdered oats, millet and barley, and these characteristics improve the juiciness of the product.
Use of Vegetables in the Manufacture of Burgers Compared with Beef Burgers and the Study of Chemical Properties
Authors: Salih Nathem A. , Mohammed Mohammed J. , Khader Zaid K. 
Published: December 2023

Abstract
The study aimed and reached the manufacture of natural bovine burgers that contain a good proportion of protein, fat and ash, while it was noted that the vegetable burgers (eggplant and zucchini) gave a product low in fat and protein as well as in carbohydrates, which is beneficial to the nutrition of obese people as well as a high level of protein in the blood. Meat and its products are distinguished from the food that the consumer wants to eat because of its unique taste and its richness in nutrients that provide the best quality in terms of protein, essential amino acids, essential fatty acids, and a number of minerals and vitamins, especially the vitamin B group. is considered harmful to health, and that its consumption is linked to many diseases, including obesity, cardiovascular diseases and other types of cancer.
Phenols and Flavonoids as an Indicator for Selecting the most Suitable Solvent for Resveratrol Flavonoid Extraction
Authors: Al-Tememi Hajir F. , Al-Janabi Nidhal M. 
Published: December 2023

Abstract
Grape juice residues were purchased from a shop selling grape guice in Baghdad then washed with tap water and dried in oven(40-50) °C some samples were milling during the experiment and others were left without milling, ethanol, methanol with concentration 70, 80, 90%, boiled distilled water and ethyl acetate were used by maceration the boiling water extract (BWE) was characterized by the highest concentration of phenols then methanol extract (ME90%) and ethanol extract (EE80%) 41.70, 40.50 and 23.27 mg/gm respectively for the milled samples while methanol 70% was the most solvent for the unground samples then ethanol 80% and methanol 90% with phenols 33.08, 27.17 and 23.84 mg/gm respectively also the BWE was superior to the ground samples and ME 70% for the unground 0.12 and 0.13 respectively the concentration of phenols55.47mg/gm increased to and flavonoids to 0.55mg/gm with assist extraction microwave in ground samples the resveratrol crystals appeared rhomboid and irregular with peal brown color the retention time 4.90 min and for standard 4.89 min.
The Effect of Different Concentrations of Copper Spray on the Qualitative Characteristics on Five Cultivars of Bread Wheat (Triticum aestivum L.)
Authors: Ghaffar Rawaa Abdul , Muhammad Enas Ismail 
Published: December 2023

Abstract
This study was conducted at the research station of the Field Crops Department of the College of Agriculture / University of Tikrit during the winter agricultural season (2022-2023) to study the effect of spraying four different concentrations of copper (0, 5, 10 and 15) mg.L-1 on traits. The specificity of five cultivars of bread wheat (Triticum aestivum L.) are (Ibaa 99, Babel 113, Bohuth 10, Bohuth 22 and Adana). The experiment was designed with a Randomized Complete Block Design (R.C.B.D) and a split-plate system with three replications. nine characteristics are (moisture, protein, wet gluten, dry gluten, specific weight, flour extraction, percentage of copper in grains, starch and ash). The results indicate that the interaction between Bohuth 22 and a concentration of 15 mg L-1 was superior in the characteristics of each of (protein, dry gluten, specific weight, copper percentage in grains, flour extraction), whose values were (17.03%, 19.04%, 80.20 hl-1, 3.91 mg.kg-1 and 76.25%), respectively, while the interaction between the cultivar Babel 113 with a concentration of 15 mg.L-1 excelled in average moisture, which amounted to (12.33%), and Bohuth 10 with comparison in average starch, which amounted to (63.52%). The variety Babel 113, with a concentration of 10 mg.L-1, overlapped in the average ash, which reached (1.6867%).
Determination of the Effect of Oral Dosage of Labna Product Supplemented with Fe3O4 Conjugated with Chitosan Nanoparticles on Growth Parameters, Liver and Kidney Parameters in Anaemic Rats Induced by Phenylhydrazine
Authors: Attia Hossam Rashad , Thalij Karakz Mohamed 
Published: December 2023

Abstract
The research aims to investigate the effect of Fe3O4-NPs and its conjugated with chitosan nanoparticles on the rat’s body weights, liver enzymes, and the kidney function parameters in the serum of male albino rats induced with anaemia by phenyl-hydrazine. The rats were separated into six groups in five replicates, each of which included (T1) the control group, (T2) anaemia induced group, T3 group animals given Labneh enrichment with 2.5 mg of Fe3O4-NPs ml/day, T4 group animals given Labneh enrichment with 2.5 mg of Ch-NPs ml/day, T5 group animals given Labneh enrichment with 2.5 mg of each Fe3O4-NPs conjugated with Ch-NPs ml/day, T6 group animals given Labneh enrichment with 2.5 mg of Hamvir ml/day, and were fed for 30 days. The results showed a significant decrease (p≤0.05) in the Rat body weight gains of the anaemia-induced Rats group T2 (-1g) compared with the T1 group (22g). The liver enzyme concentration of AST, ALT and ALP was seen as a significant increase in the anaemia group T2 and became at 57.0, 62.6 and 82.0 compared to the T1 group at 38.3, 47.0 and 63.6 (IU/L) respectively. Also, the Creatinine and Urea of kidney function parameters were increased to 2.85 and 62.0 compared to the T1 group at 0.89 and 38.3 mg/dl respectively. The results of the oral dose of rats treatment groups T3, T4, and T5 and the treatment by drug Hamvir T6 were shown to significantly ameliorate the parameters of body weights, liver enzymes AST, ALT, ALP and kidney parameters of Creatinine and Urea parameters to its becomes at the values near of its in T1 value.
Production of Chitosan Nanoparticles using Mold Filtrate Aspergillus Nigar and Coupling it with Some Antioxidants
Authors: Shaban Duaa Muthana , Thalij Karkaz Muhammed , Hussen Feryal Farooq 
Published: December 2023

Abstract
The current study was conducted with the aim of producing chitosan nanoparticles using Aspergillus nigar mold filtrate and then pairing it with antioxidants for vitamin C, glutathione, coenzyme Q-10, and zinc, The properties of the resulting chitosan nanoparticles were determined using Absorption UV-Visible Light Spectroscopy techniques, X-Ray diffraction and scanning electron Microscope [SEM] The results showed the possibility of formation of chitosan nanoparticles [CH-NPs] through the use of bioproduction of Aspergillus nigar Where the resulting chitosan atoms were spherical granules, the sizes ranged between 5-124 nm. When the chitosan nanoparticles were linked with antioxidants, a color change occurred that ranged from creamy, to brown and pink, which is a preliminary indication of the ability of the nanoparticles to be associated with antioxidants in the study.
The Role of Nano-Chitosan and some Antioxidants Associated with it in Improving Blood Profile and its Proteins in Laboratory Rats Exposed to Induced Oxidative Stress
Authors: Shaban Duaa Muthana , Thalij Karkaz Muhammed , Hussen Feryal Farooq 
Published: December 2023

Abstract
The study was conducted to show a possibility of improving the image blood and its proteins and antioxidants for each of vitamin-C, glutathione, coenzyme Q-10, and zinc associated with nano-chitosan It was found from the results of the study of the blood images that the criteria for the blood image for each of the numbers of white blood cells and the numbers of red blood cells And hemoglobin decreased significantly in a group of animals exposed to oxidative stress (T2), as it was at 5.2 ((×103/mm3), 5.1 ((×106/mm3, and 7.6 (g/dl). Compared with the control group (T1), whose numbers were 9.2 ((×103/mm3), 7.8 ((×106/mm3), and 15.1 (g/dl), respectively. Their numbers improved in animal groups for nanoparticles and their antioxidants. Also, the parameters of total protein, albumin, and globulin were significantly decreased in (T2) compared with their values in (T1). Its values improved after oral administration of chitosan nanoparticles and its conjugates after 28 days of dosing.
Developing a New Synergistic Method to Increase the Production of Dates Molasses
Authors: Al-Safy Haider M. T. , Ali Riyadh Sh. 
Published: December 2023

Abstract
The dates are stacked in a basin with four sloping walls, and the sugary juice flows out of the dates under the influence of pressure, heat, and humidity; this is the common method of molasses in Iraq, and it was developed as part of this study. Teardrop molasses is a specific variety that is packaged in teardrop-shaped containers. Although this technique (the tampers) is effective in removing sugar and nutrients from dates without spoiling them, and in obtaining sugary juice with a light natural color, it comes with a low production rate because the syrup does not exceed 10-15% of the weight of the dates, and because it takes a long period of time to produce (from 2 to 3 months). As a result, the study aimed to increase production and the best physical, chemical, and sensory quality attributes in the product by employing a new synergistic strategy to raise the extraction efficiency and improve the quality of molasses during the manufacturing process. The study found that the created method was superior (synergy) because it increased the efficiency of making date molasses to 38% of the utilized dates and cut the production time in half, from two months to three days. The sensory evaluation found that this approach also fared exceptionally well across the board of sight, sound, and touch. As one of the local soft date varieties, Sukkari performed better than the other varieties of Zahdi (of semi-dry dates) and Khastawi (of the soft date varieties) utilized in the study, demonstrating the effect of the date variety on the amount of production.