Mahmood Fadhil Saleem- Master of food processing
- Lecturer at Salahaddin University-Erbil
Mahmood Fadhil Saleem
- Master of food processing
- Lecturer at Salahaddin University-Erbil
Teaching Principles of Food Science
About
7
Publications
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Introduction
B.Sc. Agriculture. In Salahaddin University, Erbil, Iraq (2001 - 2005) . third out of 31 students of Food Technology department.
M.Sc. of Agriculture ( Food Processing ) In Salahaddin University, Erbil, Iraq (2007 - 2010).
Thesis Title : Osmotic Dehydration on Apple and Banana with Fortification by Calcium and Iron.
The researches are :
1- Investigation of edible oil quality in fast food restaurants in Erbil city
2- A comparative study of the physical and cooking characteristics of common type
Skills and Expertise
Current institution
Publications
Publications (7)
Arsenic (As) contamination in groundwater has become a global concern, and it poses a serious threat to the health of millions of people. Groundwater with high As concentrations has been reported worldwide. It is widely recognized that the toxicity of As largely depends on its chemical forms, making As speciation a critical issue. Numerous studies...
The study was conducted in order to study breakfast skipping (BKS) frequency, factors associated with, health consequence and undergraduate students academic performance during Covid-19 pandemic as earliest studies focusing on this area. A cross-sectional study was carried out among 2225 of undergraduate students. The study was carried between the...
Supplementation of jams with functional ingredients is one of the methods to develop healthier jams. The aim of this research was therefore to develop functional jams supplemented with chia seed (CS). Five formulations of two types of jams were selected (pumpkin jam [PJ] and strawberry jam [SJ]) with different levels (0, 1.5, 3, 4.5, and 6%) of CS...
The study aimed to assess the quality of fried oil in Erbil City. Therefore, fried oils and fats from 10 fast-food restaurants in Erbil were randomly collected. Frying process as well as fried oils was submitted into evaluation, by determining some physicochemical characteristics namely p-Anisidine value (pAV), lodine value (IV), Peroxide value (PV...
Fifteen types of rice collected from Kurdistan region-Iraq were investigated by principal component analysis (PCA) in terms of physical properties and cooking characteristics. The dimensions of evaluated grains correspond to 5.05-8.75 mm for length, 1.54-2.47 mm for width, and 1.37-1.95 for thickness. The equivalent diameter was in the range of 5.2...
This study is aimed to optimise the preparation factors, such as sonication time (5–20 min), cholesterol to lecetin ratio (CHLR) (0.2–0.8), and essential oil content (0.1–0.3 g/100 g) in solvent evaporation method for formulation of liposomal nanocarriers containing garlic essential oil (GEO) in order to find the highest encapsulation efficiency an...
