Qausar Hamed ALKaisy
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View article: Influence of Geographical Origin and Processing Methods on Biopreservatives, Heavy Metals, Lipid Quality Indices, and Aflatoxin <scp>M1</scp> in Imported Cheeses: A Public Health Concern
Influence of Geographical Origin and Processing Methods on Biopreservatives, Heavy Metals, Lipid Quality Indices, and Aflatoxin <span>M1</span> in Imported Cheeses: A Public Health Concern Open
In this study, some safety and quality parameters such as biopreservatives, heavy metals, lipid quality indices, and levels of aflatoxin M1 of imported cheeses in the Babylon Governorate of Iraq were examined by focusing on how processing …
View article: Exploring the Frontiers of Food Science: A Comprehensive Review of Advanced Magnetic Resonance Applications in Food Analysis, Quality Analysis, and Safety Assessment
Exploring the Frontiers of Food Science: A Comprehensive Review of Advanced Magnetic Resonance Applications in Food Analysis, Quality Analysis, and Safety Assessment Open
Magnetic resonance (MR) technologies, such as nuclear magnetic resonance (NMR), magnetic resonance imaging (MRI), and electron spin resonance (ESR), have been identified as fundamental tools in the modern food science, which allows virtual…
View article: Fast food consumption has a great impact on the aging process — A review
Fast food consumption has a great impact on the aging process — A review Open
This review examines the impact of fast food consumption on health and its role in the development of chronic diseases that accelerate the aging process. A comprehensive literature review was conducted to explore the relationship between f…
View article: Phycocolloids from Sargassum microcystum: Immunomodulatory and antioxidant activities of alginic acid and fucoidan
Phycocolloids from Sargassum microcystum: Immunomodulatory and antioxidant activities of alginic acid and fucoidan Open
This study focused on isolating and characterizing phycocolloids, particularly alginic acid and fucoidan, from the brown seaweed Sargassum microcystum. Sequential extraction using acetone, chloroform, and methanol yielded various fractions…
View article: Advancements in Nanotechnology for Enhanced Food Safety and Hygiene: Pathogen Detection, Smart Packaging, and Preservation Applications
Advancements in Nanotechnology for Enhanced Food Safety and Hygiene: Pathogen Detection, Smart Packaging, and Preservation Applications Open
Nanotechnology is redefining food safety and hygiene, providing innovative tools to address global challenges. This review delves into the advancements in pathogen detection, smart packaging, and food preservation enabled by nanotechnology…
View article: Enhancing safety and quality in the global cheese industry: A review of innovative preservation techniques
Enhancing safety and quality in the global cheese industry: A review of innovative preservation techniques Open
The global cheese industry faces challenges in adopting new preservation methods due to microbiological decay and health risks associated with chemical preservatives. Ensuring the safety and quality control of hard and semi-hard cheeses is…
View article: Fecal Microbiota Transplantation: A Systematic Review of Therapeutic Potential, Preparation Techniques, and Delivery Methods Across Medical Conditions
Fecal Microbiota Transplantation: A Systematic Review of Therapeutic Potential, Preparation Techniques, and Delivery Methods Across Medical Conditions Open
Fecal microbiota transplantation (FMT) is revolutionizing the treatment of gastrointestinal disorders by leveraging the gut microbiome in innovative ways. This systematic review evaluates the clinical effectiveness and safety of FMT across…
View article: Effect of adding grain flour fibers on the physical, rheological, and sensorialproperties of yogurt
Effect of adding grain flour fibers on the physical, rheological, and sensorialproperties of yogurt Open
Fiber can be employed as a bulking agent in low-sugar applications, to increase the texture, water, and oil holding capacity, emulsification, and/or gel formation in processed meals. This study aimed to determine the effect of the addition…
View article: Green synthesis and characterization of silver nanoparticles (AgNP) using Acacia nilotica plant extract and their anti-bacterial activity
Green synthesis and characterization of silver nanoparticles (AgNP) using Acacia nilotica plant extract and their anti-bacterial activity Open
Green-synthesised silver nanoparticles (AgNP) used to treat antibiotic-resistant bacteria. This article addresses the synthesis and characterization of silver nanoparticles (AgNP) based on Acacia nilotica plant extract, as well as their an…
View article: Production and characterization of flavored goat milk gels using zinc and calcium salts Producing functional foods
Production and characterization of flavored goat milk gels using zinc and calcium salts Producing functional foods Open
Goat milk gels were prepared using calcium and zinc salts. The viscosity of gel prepared by adding zinc chloride and flavored with banana and orange was higher than that of gel prepared using calcium chloride. WHC of gels prepared using zi…
View article: Exploring the health benefits and functional properties of goat milk proteins
Exploring the health benefits and functional properties of goat milk proteins Open
Goat milk proteins are unique in their nutritional and functional properties and have become increasingly popular in recent years. A variety of methods have been studied for extracting and isolating these proteins, with coprecipitation bei…
View article: Effect of Acylation, Esterification and Deamidation on Functional Properties of camel Milk caseins
Effect of Acylation, Esterification and Deamidation on Functional Properties of camel Milk caseins Open
The impact of acylation, esterification, and deamidations on foaming, solubility, and emulsifying traits of camel milk caseins were studied. At pH above than 8, a solubility of control, acylated and deamided camel milk caseins were high. T…