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البحوث المنشورة

STUDY OF THE EFFECT OF BLACK SEED EXTRACT ON SOME PHYSICOCHEMICAL, MICROBIOLOGICAL AND SENSORY PROPERTIES OF THE MANUFACTURED YOGURT

الباحث الأول: Sharaf Ali Hadi Al-Shaikh Mohanad Abbood Alhamid

المجلة: Biochem. Cell. Arch.

تاريخ النشر: None

مختصر البحث:

The study aimed to fortify milk prepared for the manufacture of yogurt with different concentrations of aqueous extract of black seed to develop non-traditional therapeutic dairy products with health benefits. Yogurt was produced from whole milk for…

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Study of the health indicators and liver enzymes changes in white rats

الباحث الأول: Amar aldhalmi

الباحثين الآخرين: Mohanad alhamid Sharaf Alshaikh

المجلة: Plant Archives

تاريخ النشر: None

مختصر البحث:

This study was conducted with the aim of reducing the toxic and negative effects of lead. Feeding rat’s different concentrations of medicinal plants (mint and parsley) powders are more efficient achieving the desired goal of the study. This process … This study was conducted with the aim of reducing the toxic and negative effects of lead. Feeding rat’s different concentrations of medicinal plants (mint and parsley) powders are more efficient achieving the desired goal of the study. This process aims to produce an unconventional and widespread treatment for all people. A significant negative effect was observed on a group of variables through this study, such as the lead percentage in the blood increased from (4.5 µg / dl) to (292.68µg / dl). While the mint worked to reduce this rate (64.62 µg / dl at 2 % and 90.09 µg / dl at 4%) and parsley also had a positive effect in reducing the ratio of lead in rats blood to (94.14 µg / dl at 2%) and (95.58 at 4%). The effect of lead on a group of liver enzymes Alkaline Phosphatase was also studied. Rats feeding on lead led to an increase in the ratio of this enzyme from the normal level (73.8 IU / L) to a high level (197.8 IU / L), while the medicinal plants used within the current study From this effect, the mint worked to limit this rise to (Mint with 2% concentration 82.1 IU / L). As for the other mint concentration and parsley concentrations, it converged in the positive effect in reducing the lead effect to (Parsley with 2% concentration 88.4 IU / L) (Parsley with 4% concentration 86.2 IU / L), (Mint with 4% concentration 115 IU / L), As for (aspartate aminotransferase), lead had a negative effect on this enzyme, leading to a high level in the blood (lead (positive control) 242.8 U / l) compared to the standard group fodd (negative control) 91 U / l), so we find it through The current study shows that the best plants with a concentration of (Mint with 2% concentration 131.8 U / l) from the talk of reducing the effect of negative lead on this enzyme follows it in terms of preference (Parsley with 4% concentration 123.8 U / l), (Parsley with 2% concentration 121.6 U / l) and (Mint with 4% concentration 106.8 U / l). Also, the effect of these plant concentrations has been studied in reducing the negative effect of lead on the liver enzyme Alanine Transaminase where the effect of lead was evident by raising the concentration of this enzyme in the blood Rats from (negative control) 36 U / l) to (lead (positive control) 144 U / l), while the best treatment in terms of the positive effect on the enzyme (Mint with 2% concentration 38.2 U / l) came after it where I preferred the results (Parsley with 4% concentration 46 U / l), (Mint with 4% concentration 46.8 U / l), (Parsley with 2% concentration 48 U / l), respectively. The results of the study also indicated the negative effects on the weights of the internal organs of the rats (the subject of the study), as they led to an increase in the weight of the liver and kidneys and a decrease in the weight of the testicles. Mint with a concentration of (2%) worked to reduce the weight gain of the liver and kidneys resulting from lead poisoning. It also worked to reduce weight loss in the testicles, as it is closest to the normal weights of rat that were not fed lead, followed by the other concentration of mint (4%) Parsley with all concentrations (2% - 4%) in terms of preference, respectively. We conclude from the current study that the best treatment for lead poisoning among the variables studied is mint with a concentration (2%). Where mint (2%) distinguished in all results from the studies concentrations

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Study of the effect of fortified milk by zinc salts in different concentrations on the sensory and physiochemical properties of the processed yogurt

الباحث الأول: Sharaf Alshaikh

الباحثين الآخرين: Mohanad Alhamid

المجلة: plant archives

تاريخ النشر: None

مختصر البحث:

The present study was conducted with the aim of fortifying the milk prepared for the manufacture of yoghurt with different concentrations of zinc salts in order to raise its level in the manufactured product, and the development of non-traditional t… The present study was conducted with the aim of fortifying the milk prepared for the manufacture of yoghurt with different concentrations of zinc salts in order to raise its level in the manufactured product, and the development of non-traditional therapeutic dairy products with health benefites. Yogurt was produced from whole milk fortified with two concentrations of zinc salts of 100 and 200 mg / 1 liter milk, as well as the control experiment in which the yogurt was made from whole milk without the addition of zinc. One of our most important results is that the zinc-fortified yogurt coefficients maintained a moisture content comparable to the moisture content of the control treatment and when tracking moisture values at storage at (5 ± 1) °C for 14 days it was observed that there was a slight decreased in their values for all treatments. While for the percentage of protein and fat were similar in their proportions in all treatments and a slight and insignificant increase in their percentage at storage. As for carbohydrates and ash, there was no significant differences (P <0.05) in their percentage immediately after manufacturing with a slight decrease in carbohydrates and an increase in ash values with storage and it was not significant, and for total acidity and pH values were also comparable for all yoghurt treatments immediately after manufacturing. At storage, a significant increase in total acidity values was observed for all treatments and a significant decrease in pH values. The zinc-fortified yogurt, especially T2 treatment, were characterized by a decrease in acid degree value, pH and peroxide value immediately after manufacturing as well as in all subsequent storage periods compared with the control treatment which has a high values and improved zinc added to the yogurt from the values of rheological properties, which included viscosity and whey drainage. The results of the sensory evaluation indicated the superiority of zinc-fortified yogurt treatments, in particular the treatment of T2 with a concentration of 100 milligrams, which obtained the highest scores and excelled in all sensory characteristics compared with control treatment C.

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Changes in Qualitative and Microbiological Characteristics of Infant Formula after Opening the Packages

الباحث الأول: Mohanad Abbood Alhamid

المجلة: Indian Journal of Ecology

تاريخ النشر: None

مختصر البحث:

This study was carried out in at University of Kufa to monitor the changes in the types of infant formulas after opening the packages. The 18 packages of 400 g were used for Similac1, Bebelac1 and Primelac1 milk, at a rate of 6 packages of each in …

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THE EXTENT TO WHICH SOME OF THE INFANT FORMULAS AVAILABLE IN IRAQI MARKETS CONFORM TO THE STANDARDS AND MEET THE REQUIREMENTS OF IDEAL INFANT GROWTH

الباحث الأول: Mohanad Abbood Alhamid

الباحثين الآخرين: Riyadh Shamkhi Ali Abidale Alwan AlTae

المجلة: Journal of Global Pharma Technology

تاريخ النشر: None

مختصر البحث:

This study was conducted in the laboratories of the College of Agriculture \ University of Kufa and the laboratories of the College of Food Sciences \ University of Al-Qasim Green. To determine the extent to which the specifications of different sam…

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Study the physico-chemical properties of some infant formulas available in Najaf local markets

الباحث الأول: مهند عبود مهاوي

المجلة: مجلة جامعة كربلاء العلمية

تاريخ النشر: None

مختصر البحث:

Abstract: This study was conducted in the laboratories of Agriculture and Science College in Al-Kufa University and the central laboratory of Al-Najaf Mill to evaluate the physico-chemical properties of some infant milk formulas (Nactalia1, Dielac1…

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STUDY THE NUTRITIONAL PROPERTIES OF SOME INFANT FORMULA AVAILABLE IN KUFA AND NAJAF LOCAL MARKETS

الباحث الأول: مهند عبود مهاوي

المجلة: مجلة الفرات للعلوم الزراعية

تاريخ النشر: None

مختصر البحث:

ABSTRACT: This study was conducted to evaluated nutritional properties of some infant formulas available in the local markets and their effects on the growth and nutritional status of rats and their body organs. This experiment was designed …

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Assessment of Rheological and Sensory Attributes of Queso Blanco Cheese Coated with Aloe Vera Gel

الباحث الأول: Mohanad Abbood Alhamid

المجلة: IOP Conference Series: Earth and Environmental Science

تاريخ النشر: 13 ديسمبر، 2023

مختصر البحث:

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)…

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PHYSICOCHEMICAL PROPERTIES OF ALOE VERA GEL AND ITS UTILIZATION IN PREPARING SYNBIOTIC FERMENTED MILK WITH Bifidobacterium Lactis BB-12

الباحث الأول: Mohanad Abbood Alhamid

الباحثين الآخرين: Azhar J. Almusawi

المجلة: IRAQI JOURNAL OF AGRICULTURAL SCIENCES

تاريخ النشر: None

مختصر البحث:

This study was aimed to investigate the physicochemical structure of fresh and dried Aloe Vera gel (AVG) and its adequacy as a prebiotic in the preparation of Synbiotic fermented milk with Bif. Lactis BB-12, in addition to its effect on the survival…

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Study of the Chemical and Biological Properties of the Aqueous and Alcoholic Extract of Phyllanthus (Amla) Fruits and Its Effect on the Microbial Load of Soft Cheese Sold in Local Markets

الباحث الأول: Majeed Alfatlawi, Mustafa Asaad

الباحثين الآخرين: Sharaf Ali Hadi Al-Shaikh Mohanad Abbood Alhamid

المجلة: IOP Conf. Series: Earth and Environmental Science

تاريخ النشر: 25 إبريل، 2025

مختصر البحث:

The study aimed to estimate the chemical and biological properties of Amla fruits and their effect on the microbial load of cheese during storage at 4°C. It was noted from the results of the isolation of microorganisms that the isolation percentages…

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Study of the Chemical Composition of Millet Flour and Methods of Starch Extraction

الباحث الأول: Ammar hammed Abdulsada Hannoon

الباحثين الآخرين: Mohanad Abbood Mhawi Al-Hamid

المجلة: IOP Conference Series: Earth and Environmental Science

تاريخ النشر: 22 إبريل، 2025

مختصر البحث:

The present study was conducted on four cultivars of local millet flour, namely Kodo, Barnyard, Finger and Proso. The active groups were detected by FTIR and starch extraction methods from one cultivar, Proso millet, with the amylose to amylopectin …

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مهند عبود مهاوي الحميد

مهند عبود مهاوي الحميد

الملف الشخصي

الاهتمامات البحثية

البحوث المنشورة

STUDY OF THE EFFECT OF BLACK SEED EXTRACT ON SOME PHYSICOCHEMICAL, MICROBIOLOGICAL AND SENSORY PROPERTIES OF THE MANUFACTURED YOGURT

Study of the health indicators and liver enzymes changes in white rats

Study of the effect of fortified milk by zinc salts in different concentrations on the sensory and physiochemical properties of the processed yogurt

Changes in Qualitative and Microbiological Characteristics of Infant Formula after Opening the Packages

THE EXTENT TO WHICH SOME OF THE INFANT FORMULAS AVAILABLE IN IRAQI MARKETS CONFORM TO THE STANDARDS AND MEET THE REQUIREMENTS OF IDEAL INFANT GROWTH

Study the physico-chemical properties of some infant formulas available in Najaf local markets

STUDY THE NUTRITIONAL PROPERTIES OF SOME INFANT FORMULA AVAILABLE IN KUFA AND NAJAF LOCAL MARKETS

Assessment of Rheological and Sensory Attributes of Queso Blanco Cheese Coated with Aloe Vera Gel

PHYSICOCHEMICAL PROPERTIES OF ALOE VERA GEL AND ITS UTILIZATION IN PREPARING SYNBIOTIC FERMENTED MILK WITH Bifidobacterium Lactis BB-12

Study of the Chemical and Biological Properties of the Aqueous and Alcoholic Extract of Phyllanthus (Amla) Fruits and Its Effect on the Microbial Load of Soft Cheese Sold in Local Markets

Study of the Chemical Composition of Millet Flour and Methods of Starch Extraction

المحاضرات

إنتاج الحليب وتصنيعه حليب سائل

الصفات الفيزيوكيميائية للحليب حليب سائل

عيوب وغش الحليب حليب سائل

معاملة الحليب في مراكز التجميع حليب سائل

المعاملات الحرارية للحليب حليب سائل

الحليب المكثف والمكثف المحلى حليب سائل

منتجات الالبان المتخمرة حليب سائل

الحليب المجفف حليب سائل

الماء وتجهيزه في معامل الالبان حليب سائل

الغسل والتعقيم والمباني والتشييد حليب سائل

الحليب وانواعه كيمياء الالبان

التركيب الكيميائي للحليب ومنتجاته كيمياء الالبان

دهن الحليب كيمياء الالبان

بروتينات الحليب كيمياء الالبان

دراسة دهون الحليب كيمياء الالبان

الحوامض الدهنية كيمياء الالبان

الفرضيات المتصلة بتوزيع الحوامض الدهنية كيمياء الالبان

كازينات الحليب كيمياء الالبان

كازينات البيتا B-Casiens كيمياء الالبان

نظريات تركيب الجسيمات الكازينية كيمياء الالبان

الأخبار والإعلانات

دورة تدريبية ( طرائق فصل وتقدير البروتين في الاغذية )

مناقشة مشاريع بحوث تخرج الطلبة