Mohammed Zyarah Eskander

Mohammed Zyarah Eskander
University of Basrah · College of Agriculture

Doctor of Philosophy food science , protein chemistry.

About

13
Publications
6,835
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17
Citations
Citations since 2016
10 Research Items
14 Citations
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201620172018201920202021202201234

Publications

Publications (13)
Article
Full-text available
Four chicken mortadella were prepared: C (control), M1, M2 and M3 by addition of 10%, 15%, and 20% of minced cowpea, respectively). The effect of adding minced cowpea on the physical, chemical, microbial, and sensory evaluation of mortadella had been studied. Results revealed that there were significant differences in fat, carbohydrates, and ash pe...
Article
Full-text available
            ...
Article
Full-text available
The Euphrates and Tigris rivers are the main vital water sources in Iraq, and therefore many studies have been conducted on them to find out the reasons for their pollution, and the most important sources of pollution are heavy metals. Heavy metals are usually present in nature. Some of them are necessary for life, but they can become toxic through...
Article
Full-text available
ABSTRACT An indirect rotary solar dryer for drying beef has been manufactured and designed in the food engineering workshop at the College of Agriculture, Basrah University. The dryer contains a solar collector with a length of 1.70 m, depth of 0.25 m, and width of 0.30 m, a chimney and tubular met at mesh. Also, the solar collector includes a dryi...
Article
Full-text available
ABSTRACT The objective of this review is to check modern and common methods used in drying and salting fish as well as their effect on sensory, chemical and microbial indicators. Different types of fish, such as sardines, Hamour, noebi, fsikh, carp, and other kinds, were salted and dried by different drying methods such as natural sun drying, dryin...
Article
Full-text available
Abstract The polysaccharide was extracted from Banana fruit with hot water at 9 ٜٓ C precipitated by absolute ethanol. Total sugar content was ٝ 7ٗٚٛ and total protein ٚ 7ٓ , while on the wet weight basis the yield of polysaccharide was ٝ 7ٖٔ .The fourier-transformed infrared (FT-IR) techniques was used fo characterization . Fermented dairy product...
Article
Full-text available
Polysaccharide was extracted from the leaves of (Molokhia) Jew’s-mallow by hot- water extraction using trichloro acetic acid (TCA) to removal of protein from the polysaccharide, precipitation with ethanol, and obtained a polysaccharide yield from 4.2% based on wet weight source. The biochemical composition of the polysaccharide contains total carbo...
Article
Full-text available
Abstract The study included the extraction of pepsin EC: 3.4.23.1 chicken gizzard lining type Broiler, using extraction solution (4% boric acid, 0.5% sodium benzoate and pH 5.6) at a rate of 4:100 (w/v). Enzyme was precipitated with ammonium sulphate at 20- 60% saturation. The proteolytic activity and milk-clotting activity of pepsin were 23.786, 2...
Article
Full-text available
Two protein hydrolysates were prepared from animals by-product (chicken legs and raw shrimp waste) by using commercial fungal enzyme(Renzyme 36.7unit\mg). The chemical composition of Protein hydrolysates that include percentage of total solid matter, total nitrogen, Protein,lipid,ash ,yield and degree of analysis were studied, Also the physical pro...

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