Abdu Mahmud

Jiangnan University · School of Food Science and Technology

Ciprofloxacin (CIP) is one of the common drug pollutants whose residues are often detected in the environmental In the current work, CIP was studied based on a natural fluorescing compound called phycocyanin (PC). Using, a Spectro fluorophotometer, fluorescence detection of CIP was performed and absorbance properties were studied using a UV–Visible...

Hg²⁺ toxicity is one of the most common chemical poisonings that occurs mainly from drinking polluted water. In the current work, Phycocyanin (PC) was exploited as a fluorescent sensor for sensitive and selective detection of Hg²⁺ in an aqueous system. PC-Hg²⁺ interaction was monitored using a spectro-fluorometer under different buffered solutions...

The aim of this study was to evaluate the influences of the partial replacement of the maltodextrin (MD) as primary wall material by argun fruit polysaccharide (AFPS) as a new promising wall material in microencapsulation of Citrus aurantium L. essential oil (CAEO). The emulsions properties, yield, microencapsulation efficiency (MEE), structural an...

The use of antibiotics as veterinary drugs is a significant practice to maintain the well-being of farmed animals. Meanwhile, ethical violations committed during the application of the drugs by animal producers have become a major reason for contamination of animal products which in turn causes serious side effects on public health after consumptio...

The aim of the present study was to investigate the changes in the amino acid and fatty acid profiles of wheat flour noodles when supplemented with grass carp protein concentrate (GCPC) at levels of 0%, 10%, 20% and 30% (referred to as CN, GCPC10, GCPC20 and GCPC30). The protein quality of the products was also determined using the digestible indis...

With the globalization of food and its complicated networking system, a wide range of food contaminants is introduced into the food system which may happen accidentally, intentionally, or naturally. This situation has made food safety a critical global concern nowadays and urged the need for effective technologies capable of dealing with the detect...

Seaweeds are marine plants also known as sea vegetables, used as an alternative food source with high nutritional value. Consumption of seaweeds in East Asian countries like China, Thailand and Japan had begun since ancient times. In some countries, seaweeds are consumed as raw vegetables, in the form of salad and as an additive in manufacturing of...

The aim of the present study was to evaluate the quality of wheat flour noodles supplemented with 0%, 10%, 20% and 30% grass carp protein concentrate (GCPC). Proximate composition, color analyses, cooking properties (cooking time, cooking loss, swelling index and water absorption index), texture profile analyses (TPA), and sensory evaluations were...

The effect of pre-treatment (salting and pressing) on the keeping qualities of spotted sardine (Amblygaster sirm) was investigated. Fish were stored under two different conditions of temperature and relative humidity: Massawa ambient conditions (M; 30–35 °C/46–55%) and air conditioned room (A; 25–29.5 °C/48–61%). Microbiological analysis (total pla...

Malnutrition in children is a current global burden. A common snack for children is biscuits prepared from cereals. However, these types of biscuits have low protein content. Therefore, producing healthier biscuits enriched with essential amino acids (EAAs) and other micronutrients is of great interest to researchers and manufacturers. In this stud...

Fish are one of the most important foods in the human diet because of its high nutritional quality. They are a rich source of two important n-3 PUFAs: eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA). Which can prevent many types of diseases. Consuming small pelagic fish whole could contribute significantly to reducing the level of micron...

Fish has been widely used as an excellent source of animal protein and other nutrients. It functions to prevent human beings from variety of diseases all over the world. Through different processing methods, it is possible to achieve the keeping of quality and securing fish availability round the year. This paper reviews up-to-date research on effe...

Fish is one of the most nutritionally valuable and highly perishable food stuffs. The delicacy of fish can be easily noticed from its rapid quality deterioration immediately after harvest, if held improperly and not processed promptly. The natural composition of fish and the contaminations they encounter during the processing are the main causes fo...

Fish protein hydrolysates are broken-down products of enzymatic conversion of fish proteins into smaller peptides, which normally include 2-20 amino acids. In recent years, fish protein hydrolysates have attracted much attention of food technologists due to the availability of ample quantities of raw material for the process and presence of high pr...

The open sun rack and solar tent drier were evaluated for their drying effectiveness to evaluate the quality of Stelophorus heterolobus. The highest mean temperature in the solar tent drier was found to be 45oC, with relative humidity 42%, while in the open sun rack drying was 35oC, with relative humidity 47% at an air speed of 1.8 meter per second...