298 results on '"Salam A. Ibrahim"'
Search Results
2. Additional advances related to the health benefits associated with kombucha consumption
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Tuba Esatbeyoglu, Secil Sarikaya Aydin, Büsra Gültekin Subasi, Ezgi Erskine, Recep Gök, Salam A. Ibrahim, Birsen Yilmaz, Fatih Özogul, and Esra Capanoglu
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General Medicine ,Industrial and Manufacturing Engineering ,Food Science - Published
- 2023
3. Exploring the Amino-Acid Composition, Secondary Structure, and Physicochemical and Functional Properties of Chickpea Protein Isolates
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Sumeyra Onder, Asli Can Karaca, Beraat Ozcelik, Abdulhakeem S. Alamri, Salam A. Ibrahim, and Charis M. Galanakis
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General Chemical Engineering ,General Chemistry - Published
- 2022
4. Potential use of carnauba wax oleogel to replace saturated fat in ice cream
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Rafaela Airoldi, Thais Lomonaco Teodoro da Silva, Juliana Neves Rodrigues Ract, Aline Foguel, Heather L. Colleran, Salam A. Ibrahim, and Roberta Claro da Silva
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General Chemical Engineering ,Organic Chemistry ,SORVETE - Published
- 2022
5. The impact of alternative nitrogen sources on the growth and viability of Lactobacillus delbrueckii ssp. bulgaricus
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Raphael D. Ayivi, Salam A. Ibrahim, Albert Krastanov, Abishek Somani, and Shahida A. Siddiqui
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Lactobacillus delbrueckii ,Lactobacillales ,Nitrogen ,Fermentation ,Genetics ,Animals ,Humans ,Histidine ,Animal Science and Zoology ,Yogurt ,Culture Media ,Food Science - Abstract
In this study, we developed and optimized a growth medium using various nitrogen sources for the cultivation of Lactobacillus delbrueckii ssp. bulgaricus, a probiotic and essential dairy starter culture. The composition of de Man, Rogosa, and Sharpe (MRS) culture medium was modified, and the nitrogen content was replaced by alternative nitrogen sources X-Seed Nucleo Max, X-Seed KAT, and X-Seed Carbo Max (Ohly GmbH) in various blends of 5 and 10 g/L. Results showed that bacterial growth was significantly higher when the nitrogen source blend of 10 g/L of KAT and 10 g/L of Carbo Max [KCMax (10/10)] was used. The optical densities of the Lb. bulgaricus strains were significantly higher in the KCMax (10/10) medium than in the MRS medium. There was no significance in bacterial counts for both the MRS and the KCMax (10/10) medium, and all bacterial counts were estimated at 8 log cfu/mL. The buffering capacity of the KCMax (10/10) medium was also tested and supplemented with l-histidine and was significantly higher than that of the MRS control medium. KCMax (10/10) also supported the freeze-stability and viability of the Lb.bulgaricus cells during freezing and freeze-drying operations. Our results suggest that the alternative nitrogen sources X-Seed Nucleo Max, X-Seed KAT and X-Seed Carbo Max can substantially support the growth of lactic acid bacteria as demonstrated with Lb. bulgaricus. These alternative nitrogen sources could thus be recommended for lactic acid bacteria fermentation and for the cultivation of dairy starter cultures.
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- 2022
6. Evaluation of baseline cleanliness of food contact surfaces in Basrah Governorate restaurants using ATP-bioluminescence to assess the effectiveness of HACCP application in Iraq
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Ammar B. Altemimi, Nawfal Alhelfi, Athmar A. Ali, Antonella Pasqualone, Hafize Fidan, Tarek Gamal Abedelmaksoud, Angelo Maria Giuffrè, and Salam A. Ibrahim
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Food Science - Abstract
The Hazard Analysis and Critical Control Points (HACCP) system prevents and manages physical, chemical and biological risks at places where foods and beverages are processed, packaged, distributed and consumed. The present study (1) assessed the level of microbial contamination of food contact surfaces using adenosine triphosphate (ATP)-bioluminescence in Iraq restaurants; (2) investigated the level of microbial contamination of food contact surfaces; and (3) evaluated the efficiency of sanitizers in removing biological hazards from food contact surfaces. The ATP-bioluminescence discovered the presence of Escherichia coli and Staphylococcus aureus on surfaces and tools. Results also showed that the HACCP application was very effective in the amelioration of food quality.
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- 2022
7. Lactic acid bacteria: an essential probiotic and starter culture for the production of yoghurt
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Raphael D. Ayivi and Salam A. Ibrahim
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Industrial and Manufacturing Engineering ,Food Science - Published
- 2022
8. Nitrogen source: an effective component for the growth and viability of Lactobacillus delbrueckii subsp. bulgaricus
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Raphael D. Ayivi, Salam A. Ibrahim, Albert Krastanov, Abishek Somani, and Shahida A. Siddiqui
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Animal Science and Zoology ,General Medicine ,Food Science - Abstract
In this study, we developed and optimized a growth media by evaluating various nitrogen sources for the cultivation of Lactobacillus bulgaricus, a probiotic and an important dairy starter culture. We modified the composition of deMan, Rogosa and Sharpe (MRS) culture media and substituted the nitrogen content with alternative nitrogen sources X-Seed KAT, X-Seed Carbo Max and X-Seed Nucleo Max in various blends of 5 g/l and 10 g/l respectively. Results showed that bacterial growth was significantly higher when the nitrogen source blend KCMax (10/10) was used. The optical density (OD610 nm) of the Lactobacillus bulgaricus strains were higher (1.34 and 1.79) in the KCMax (10/10) medium than in the MRS medium (0.89 and 1.42) (P < 0.05). There was no significant difference in the bacterial counts for both the MRS medium and the KCMax (10/10) medium, and all bacterial counts were estimated at 8 log CFU/ml. The buffering capacity of KCMax (10/10) was also tested and supplemented with l-histidine and was significantly different (P < 0.05) than that of the MRS control medium. Calcium supplemented in the KCMax (10/10) also served as a cryoprotectant for the cells during freezing and freeze-drying. Bacterial counts of the recovered calcium-treated freeze-dried cells were statistically significant (P < 0.05). We hypothesized that alternative nitrogen sources such as selected yeast extracts from the X-Seed brand of complex nitrogen sources could efficiently support the viability of Lb. bulgaricus. Our results thus suggested the growth of Lb. bulgaricus was efficiently supported by the X-Seed KAT, X-Seed Nucleo Max and X-Seed Carbo Max nitrogen sources. Consequently, these alternative nitrogen sources could potentially be recommended for dairy starter culture fermentations.
- Published
- 2022
9. Assessment of dose gradient index variation during simultaneously integrated boost intensity‐modulated radiation therapy for head and neck cancer patients
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Salam Abdulrazzaq Ibrahim Al‐Rawi, Hassan Abouelenein, Mohamad El‐Sayed EL Nagdy, Haidar Hamza Alabdei, Awf Abdulrahman Sulaiman, Dalya Saad Al‐Nuaimi, Magdy Mohammed Khalil, and Ahmed Salih Alshewered
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Oncology - Published
- 2022
10. Spray-Dried Plasma Promotes Broiler Chick Growth by Enhancing Immune Surveillance
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Candice E. C. Blue, Yasin Jababu, Salam A. Ibrahim, Radiah C. Minor, Leonard L. Williams, Adedeji O. Adetunji, Rizwana Ali, Lea S. Young, and Yewande O. Fasina
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General Veterinary ,spray-dried plasma ,growth performance ,immunocompetence ,bifidobacteria ,immunoglobulin ,heterophils ,broiler chicken ,Animal Science and Zoology - Abstract
Spray-dried plasma (SDP) contain a variety of functional proteins that play an immunomodulatory role. To evaluate the potential of SDP to stimulate the immune system, day-old Ross 708 male broiler chicks (200) were allocated randomly to five dietary treatments. Treatment 1 (CX) comprised chicks fed basal unmedicated corn–soybean meal (SBM) without the addition of SDP. Treatment 2 (MX) includes chicks fed unmedicated corn–SBM basal containing Bacitracin methylene disalicylate (BMD) at 0.055 g/kg diet. Treatments 3 (SDP1), 4 (SDP2), and 5 (SDP3) contained chicks given unmedicated corn–SBM basal, into which SDP was included at 10, 20, and 30 g/kg diet, respectively. On d 7, 14, and 21, chicks’ body weight and FCR were calculated. Additionally, leucocyte counts, oxidative status, and IgY concentrations were determined in blood. On d 23, fecal populations of selected indicator bacteria species were determined. Results showed that FCR for SP3 was superior (p < 0.05) to other treatments. Likewise, heterophil numbers decreased in MX and SDP treatments compared to CX. Circulating IgY concentration was higher for SDP dietary treatments (p < 0.05) compared to MX. In conclusion, dietary SDP at 30 g/kg enhanced immune surveillance by increasing circulating IgY levels, maintaining a normal oxidative state, and increasing gut Bifidobacteria, thereby improving chick growth performance.
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- 2023
- Full Text
- View/download PDF
11. A comprehensive review on the application of ultrasound for the preservation of fruits and vegetables
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Faizan Ahmad, Zahra H. Mohammad, Sadaf Zaidi, and Salam A. Ibrahim
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General Chemical Engineering ,Food Science - Published
- 2023
12. Processing Technology, Chemical Composition, Microbial Quality and Health Benefits of Dried Fruits
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Asima Sajad Shah, S.V. Bhat, Khalid Muzaffar, Salam A. Ibrahim, and B.N. Dar
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food and beverages ,Medicine (miscellaneous) ,Food Science - Abstract
Fresh fruits have high moisture content and deteriorate quickly if not handled properly. Use of storage technologies like refrigeration and controlled atmospheres are very much expensive because of continuous energy requirement throughout the whole supply chain. So, drying of fruits is being utilized to minimize the postharvest losses and provide an ease in storage, transport, and availability through out the year. Fruits in dried form reperesent concentrated form of important nutrients and serve as valuable healthy foods. The routine consumption of dried fruits is advised to achieve the full advantage of their inherent vital nutrients and other bioactive compounds. Fruits are dried by various drying techniques including conventional (solar drying, shade drying) and novel (microwave, infrared, freeze and hybrid drying) drying methods , etc. Drying of fruits using conventional metods such as sun or open‐air drying is time consuming and may lead to the inferior quality along with microbial contamination. Numerous studies have revealed that dried fruits may contain food-borne pathogens including bacteria, yeasts and moulds, which can be responsible for the outbreak of life-threatening diseases. In this review, the drying of fresh fruits by different drying methods, their chemical composition, microbial quality, and health benefits has been discussed.
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- 2022
13. Effects of citrus essential oils on the oxidative stability of microencapsulated fish oil by spray-drying
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Mustafa Durmus, Yesim Özogul, Gulsun Ozyurt, Yilmaz Ucar, Ali Riza Kosker, Hatice Yazgan, Salam A. Ibrahim, and Fatih Özogul
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Nutrition and Dietetics ,Endocrinology, Diabetes and Metabolism ,Food Science - Abstract
The effects of citrus essential oils (orange, lemon, mandarin, and grapefruit) on the oxidative stability of microencapsulated fish oil by spray-drying were evaluated. The encapsulation efficiency of microcapsules was in the range of 42.25 and 62.43%. Twelve active substances were determined as major volatile components of citrus essential oils. The highest phenolic content was obtained from grapefruit essential oil (44.32 mg GAE/g). Lower values of thiobarbituric acid reactive substances (TBARs) were obtained for microencapsulated fish oils with essential oils compared to control. At the end of storage, the highest peroxide value (PV) was observed in the control group (25.30 meq O2/kg oil) while the lowest value was in the lemon (13.40 meq O2/kg oil) and orange group (13.91 meq O2/kg oil). The results of this study showed that citrus essential oils can be used to improve the oxidative stability of fish oil microcapsules.
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- 2023
14. Sanitizers for Decontamination of Fresh Produce: Alternative to Chlorine
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Zahra H. Mohammad, Salam A. Ibrahim, and Faizan Ahmad
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- 2023
15. Quality and Safety of Fresh Produce during Storage: Hurdle Technology
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Zahra H. Mohammad, Faizan Ahmad, and Salam A. Ibrahim
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- 2023
16. Impact of Quercus infectoria Galls Extract on Thyroid Gland and Testicular Functions in Diabetic Rats
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Salam H Ibrahim
- Subjects
endocrine system ,diabetes ,thyroid gland ,endocrine system diseases ,TTF-1 ,Veterinary medicine ,SF600-1100 ,testis ,Quercus infectoria galls extract - Abstract
Diabetes mellitus has been reported to be accompanied by thyroid and testicular dysfunctions. The objective of this study was to investigate the effect of Quercus infectoria galls (QIg) extract on the thyroid gland and testicular functions in diabetic rats. Sixteen rats were randomly divided into four equal groups, consisting of normal control, diabetic untreated control, diabetic treated with oral administration of 500 mg/kg BW and 1000 mg/kg BW, respectively for 15 days. Serum blood glucose, thyroid stimulating hormone (TSH), triiodothyronine (T3), thyroxine (T4), testosterone (T), and luteinizing hormone (LH) were assessed. At the end of the experimental period, the rats were euthanized for histopathological analysis of thyroid gland and testis. Furthermore, immunohistochemistry was used to assess the expression of thyroid transcription factor-1 (TTF-1) in the thyroid gland of rats. The significant increase in serum blood glucose level in diabetic rats (DC) was markedly decreased by treatment with QIg extract (500 mg and 100 mg/kg BW) almost to the normal level. The reduced thyroid hormones, both the T3 and T4 were significantly recovered after 15 days of treatment with QIg extract (500 mg and 100 mg/kg BW). Whereas serum concentration of testosterone was significantly reduced in diabetic rats with QIg extract (500 mg and 100 mg/kg BW) treatment. Histopathological analysis of diabetic rats showed a wide range of morphological alterations in thyroid gland and testicular structures, which were almost completely, restored back to normal by treatment of rats with QIg extract. Furthermore, results showed overexpression of TTF-1 in the thyroid gland of diabetic rats, which was recovered back to normal expression after 15 days of treatment with QIg extract. These findings may provide new insights into the potential role of QIg extract as a promising therapeutic agent against diabetic complications in thyroid gland and testicular functions.
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- 2021
17. Peanuts, the Immune System, and Food Safety
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Tahl Zimmerman, Tim Goetz, and Salam A. Ibrahim
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digestive, oral, and skin physiology ,education ,food and beverages ,General Agricultural and Biological Sciences ,Agricultural and Biological Sciences (miscellaneous) ,Education - Abstract
In an age-appropriate remote learning activity developed by a researcher-teacher team, junior high school students learned about the link between human health and food safety. The students were introduced to basic concepts about the innate immune system and food safety through a learning activity that focused on peanut allergens in food products. The students (a) learned how to distinguish between the concepts of immunity and allergy; (b) learned about cross-contamination and the link between allergies and food safety; (c) learned what antibodies are and how they can be used for science; (d) applied basic knowledge about the immune system and food safety to screen for peanut residues in suspect non-peanut food products using a commercial test kit; and (e) applied basic knowledge about the immune system and food safety to create individual poster presentations on other types of allergies, such as soy or dairy allergies.
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- 2021
18. Evaluation of the antimicrobial effects of Capsicum, Nigella sativa, Musa paradisiaca L., and Citrus limetta: A review
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Sonia Abid Bhatti, Muhammad Hammad Hussain, Muhammad Zubair Mohsin, Ali Mohsin, Waqas Qamar Zaman, Meijin Guo, Muhammad Waheed Iqbal, Shahida Anusha Siddiqui, Salam A. Ibrahim, Saeed Ur-Rehman, and Sameh A. Korma
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Global and Planetary Change ,Ecology ,Horticulture ,Management, Monitoring, Policy and Law ,Agronomy and Crop Science ,Food Science - Abstract
The extensive use of antibiotics and vaccines against microbial infections can result in long-term negative effects on humans and the environment. However, there are a number of plants that have antimicrobial effects against various disease-causing microbes such as bacteria, viruses, and fungi without negative side effects or harm to the environment. In this regard, four particular plants- Capsicum, Nigella sativa, Musa paradisiaca L., and Citrus limetta have been widely considered due to their excellent antimicrobial effect and ample availability. In this review, we discuss their antimicrobial effects due to the presence of thymoquinone, p-cymene, pinene, alkaloids, limonene, camphene, and melanin. These antimicrobial compounds disrupt the cell membrane of microbes, inhibit cellular division, and form biofilm in bacterial species, eventually reducing the number of microbes. Extraction of these compounds from the respective plants is carried out by different methods such as soxhlet, hydro-distillation, liquid-liquid extraction (LLE), pressurized liquid extraction (PLE), solid-phase extraction (SPE), supercritical fluid extraction (SFE), pulsed electric field (PEF), microwave-assisted extraction (MAE), enzyme-assisted extraction (EAE), ultrasound-assisted extraction (UAE), and high-voltage electrical discharge. Suitable selection of the extraction technique highly depends upon the associated advantages and disadvantages. In order to aid future study in this field, this review paper summarizes the advantages and disadvantages of each of these approaches. Additionally, the discussion covers how antimicrobial agents destroy harmful bacteria. Thus, this review offers in-depth knowledge to researchers on the antibacterial properties of Capsicum, Nigella sativa, Musa paradisiaca L. peels, and Citrus limetta.
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- 2022
19. Development of novel functional foods using Himalayan honey having enhanced nutraceutical and nutritional potential
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Tariq Ahmad Ganie, Sajad Ahmad Wani, Sajad Ahmad Rather, Farooq Ahmad Masoodi, Shahida Anusha Siddiqui, and Salam A. Ibrahim
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Global and Planetary Change ,Ecology ,Sustainable Food Systems ,Himalayan honey ,spread ,marmalade ,quality analysis ,functional food ,Horticulture ,Management, Monitoring, Policy and Law ,Agronomy and Crop Science ,ddc ,Food Science - Abstract
This study was carried out to conduct the geographical discrimination of various types of honey, and their utilization in development of novel functional foods where in honey could be substituted in place of white sugar. Honey based apple spread and marmalade products were developed and evaluated for quality analysis. The results showed higher water activity (aw) and moisture content in Plectranthus rugosus (PR) honey based apple spread and marmalade while, TSS was highest (p < 0.05) in Multifloral (MF) honey based apple spread and marmalade. Hydroxymethylfurfural was found to be in the ranged of 6.77–7.05 (mg/kg) for honey based apple spread products and 3.09–3.46 (mg/kg) for honey based apple marmalade products. The lightness (L*) value was significantly highest in MF honey based apple spread and marmalades (p < 0.05). Redness (a*) and yellowness (b*) values were significantly highest in PR honey based apple spreads and marmalades and lowest in Robinia pseudo acacia (RSA) honey based apple spread and marmalades. In general, all MF honey based apple spreads and marmalades has the highest score for overall acceptability in comparison to RSA and PR honey based apple spreads. The values of gel strength (Fe), rupture force (FR), energy of penetration (E) and adhesiveness (A) in the given spread products were in the range of 1.50–1.54 N, 1.70–1.73 N, 17.00–17.05 Ns and −1.11–−1.08 Ns, respectively. The values of gel strength (Fe), rupture force (FR), energy of penetration (E) and adhesiveness (A) in the investigated marmalade products were in the range of 1.65–1.69 N, 2.08–2.13 N, 16.05–16.10 Ns and −1.14–−1.10 Ns, respectively.
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- 2022
- Full Text
- View/download PDF
20. An insight into bisphenol A, food exposure and its adverse effects on health: A review
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Muhammad Faisal Manzoor, Tayyaba Tariq, Birjees Fatima, Amna Sahar, Farwa Tariq, Seemal Munir, Sipper Khan, Muhammad Modassar Ali Nawaz Ranjha, Aysha Sameen, Xin-An Zeng, and Salam A. Ibrahim
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Nutrition and Dietetics ,Endocrinology, Diabetes and Metabolism ,Food Science - Abstract
Bisphenol A (BPA) is a synthetic chemical widely employed to synthesize epoxy resins, polymer materials, and polycarbonate plastics. BPA is abundant in the environment, i.e., in food containers, water bottles, thermal papers, toys, medical devices, etc., and is incorporated into soil/water through leaching. Being a potent endocrine disrupter, and has the potential to alter several body mechanisms. Studies confirmed its anti-androgen action and estrogen-like effects, which impart many negative health impacts, especially on the immune system, neuroendocrine process, and reproductive mechanism. Moreover, it can also induce mutagenesis and carcinogenesis, as per recent scientific research. This review focuses on BPA’s presence and concentrations in different environments, food sources and the basic mechanisms of BPA-induced toxicity and health disruptions. It is a unique review of its type because it focuses on the association of cancer, hormonal disruption, immunosuppression, and infertility with BPA. These issues are widespread today, and BPA significantly contributes to their incidence because of its wide usage in daily life utensils and other accessories. The review also discusses researched-based measures to cope with the toxic chemical.
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- 2022
21. Advanced extraction techniques for Berberis species phytochemicals: A review
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Salam A. Ibrahim, Ali Ali Redha, and Shahida Anusha Siddiqui
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Berberis vulgaris ,Traditional medicine ,biology ,Chemistry ,Extraction (chemistry) ,Berberis ,biology.organism_classification ,Industrial and Manufacturing Engineering ,Food Science - Published
- 2021
22. Fermented foods and probiotics: An approach to lactose intolerance
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Shahida Anusha Siddiqui, Salam A. Ibrahim, Saddam S. Awaisheh, Albert Krastanov, Rabin Gyawali, Raphael D. Ayivi, Sulaiman O. Aljaloud, Kiran Subedi, and Roberta Claro da Silva
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Colon ,Lactose ,chemistry.chemical_compound ,Human health ,Lactose Intolerance ,Animals ,Humans ,Medicine ,Food science ,Sugar ,Fermentation in food processing ,Lactase ,Lactose intolerance ,business.industry ,Probiotics ,food and beverages ,General Medicine ,medicine.disease ,Gastrointestinal Microbiome ,chemistry ,Animal Science and Zoology ,Dairy Products ,Fermented Foods ,business ,Food Science - Abstract
The aim of this review was to present various topics related to lactose intolerance with special attention given to the role of fermented foods and probiotics in alleviating gastrointestinal symptoms. Lactose intolerance is a common digestive problem in which the human body is unable to digest lactose, known as milk sugar. Lactose intolerance can either be hereditary or a consequence of intestinal diseases. Recent work has demonstrated that fermented dairy products and probiotics can modify the metabolic activities of colonic microbiota and may alleviate the symptoms of lactose intolerance. We suggest that, lactose free dairy products could be recommended as alternatives for the alleviation of lactose intolerance and for the promotion of human health and wellness.
- Published
- 2021
23. The Influence of Prebiotics on Wheat Flour, Dough, and Bread Properties; Resistant Starch, Polydextrose, and Inulin
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Fereshteh Ansari, Tatiana Colombo Pimentel, Hadi Pourjafar, Salam A. Ibrahim, and Seid Mahdi Jafari
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prebiotics ,resistant starch ,inulin ,polydextrose ,farinography-extensography ,Health (social science) ,Plant Science ,Health Professions (miscellaneous) ,Microbiology ,food_chemistry ,Food Science - Abstract
The addition of prebiotics to bread is one of the most important ways to improve its techno-functional properties. In this study, the effects of resistant starch, polydextrose, and inulin on wheat flour, dough, and bread properties were investigated. The farinography results showed that resistant starch significantly increased the development time (2:18) via a boosting effect; however, polydextrose (1:48) and inulin (1:36) weakened the dough (p < 0.05). Inulin, polydextrose, and resistant starch had the greatest effect on reducing water absorption (40, 43.2, and 48.9), respectively, (p < 0.05). According to extensography data, the addition of inulin produced the best result in baking compared to other polysaccharides. In terms of baked breads, the samples containing resistant starch had high moisture content that could be due to starch gelatinization and moisture-retention, which delays the staling process of the bread. Inulin, polydextrose, and resistant starch prebiotic ingredients affected the rheological properties of the dough, overall bread quality and organoleptic characteristics; however, resistant starch was the best prebiotic used in this study.
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- 2022
24. Antioxidant Activity and Phenolic Content of Sonication- and Maceration-Assisted Ethanol and Acetone Extracts of Cymbopogon citratus Leaves
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Shafeeqa Irfan, Muhammad Mudassar Ali Nawaz Ranjha, Muhammad Nadeem, Muhammad Naeem Safdar, Saqib Jabbar, Shahid Mahmood, Mian Anjum Murtaza, Kashif Ameer, and Salam A. Ibrahim
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Filtration and Separation ,lemongrass leaves ,antioxidant activity ,total phenolics ,ultrasound-assisted extraction ,Analytical Chemistry - Abstract
Cymbopogon citratus is a medicinal and well-known aromatic plant which is usually used as a substitute for green-tea with extraordinary phytomedicinal potential. It is of great importance because it offers several promising health effects. The objective of the study was to investigate the antioxidant activity and total phenolic content of lemongrass leaves extracted by maceration and ultrasound-assisted extraction techniques. Different concentrations of both acetone and ethanol (50% and 70%) as solvents were tested for their radical scavenging activity against the stable free radical DPPH in quantization using a spectrophotometric assay. The ultrasound-assisted extraction technique had advantageous results in the polyphenols extraction yield (26.68%), TPC (61 mg GAE/g of extract) and DPPH (73.85%) compared to the maceration technique. Overall, the results were significant from 50% ethanol and the DPPH results were more significant from 70% ethanol than other concentrations. It is concluded that the ultrasound-assisted extraction is a better extraction technique for polyphenols than other conventional techniques.
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- 2022
- Full Text
- View/download PDF
25. The Impact of Thyme, Rosemary and Basil Extracts on the Chemical, Sensory and Microbiological Quality of Vacuumed Packed Mackerel Balls
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Esra Balikçi, Yesim Özogul, Nikheel Bhojraj Rathod, Fatih Özogul, and Salam A. Ibrahim
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Health (social science) ,Plant Science ,value addition ,biochemical quality ,microbiology ,shelf-life ,Health Professions (miscellaneous) ,Microbiology ,Food Science - Abstract
The effect of natural extracts (0.05%) and vacuum packaging on the sensory, chemical, and microbiological quality of mackerel balls were evaluated at refrigerated (4 ± 2 °C) storage. Natural extracts thyme (38.13 mg GAE/g), rosemary (81.85 mg GAE/g) and basil (21.08 mg GAE/g) were evaluated. Natural extracts imparted stability to lipids (TBA, FFA, and PV), and the ability was further improved by vacuum packaging. Biochemical changes (TVB-N, pH) and microbiological quality (total viable count) were also retained. Control samples packed under vacuum were found to cross over acceptable limits on day 28. Based on sensory quality evaluation, samples treated with rosemary and thyme extracts showed superior sensory quality over control, whilebasil-treated samples were not found acceptable at day 28. Consequently, the inclusion of thyme and rosemary extracts exhibits preservative quality when combined with vacuum packaging, retaining biochemical, microbial, and sensory quality.
- Published
- 2022
26. Quercetin Is a Novel Inhibitor of the Choline Kinase of
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Tahl, Zimmerman and Salam A, Ibrahim
- Abstract
The effectiveness of current antimicrobial methods for addressing for food-borne Gram-positive pathogens has dropped with the emergence of resistant strains. Consequently, new methods for addressing Gram-positive strains have to be developed continuously. This includes establishing novel targets for antimicrobial discovery efforts. Eukaryotic choline kinases have been highly developed as drug targets for the treatment of cancer, rheumatoid arthritis, malaria and many other conditions and diseases. Recently, choline kinase (ChoK) has been proposed as a drug target for Gram-positive species generally. The aim of this work was to discover novel, natural sources of inhibitors for bacterial ChoK from tea extracts. We report the first natural bacterial ChoK inhibitor with antimicrobial activity against
- Published
- 2022
27. Effects of light intensity on the biosynthesis of glucosinolate in Chinese cabbage plantlets
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Bei Zhou, Xi Feng, Wen Huang, Qian Liu, Salam A. Ibrahim, and Ying Liu
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Horticulture - Published
- 2023
28. Avian Campylobacteriosis, Prevalence, Sources, Hazards, Antibiotic Resistance, Poultry Meat Contamination and Control Measures: A Comprehensive Review
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Mohamed T. El-Saadony, Ahmed M. Saad, Tao Yang, Heba M. Salem, Sameh A. Korma, Ahmed Ezzat Ahmed, Walid F.A. Mosa, Taia A. Abd El-Mageed, Samy Selim, Soad K. Al Jaouni, Rashed A. Zaghloul, Mohamed E. Abd El-Hack, Khaled A. El-Tarabily, and Salam A. Ibrahim
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Animal Science and Zoology ,General Medicine - Published
- 2023
29. Recent developments of lactic acid bacteria and their metabolites on foodborne pathogens and spoilage bacteria: Facts and gaps
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Hafize Fidan, Tuba Esatbeyoglu, Vida Simat, Monica Trif, Giulia Tabanelli, Tina Kostka, Chiara Montanari, Salam A. Ibrahim, Fatih Özogul, Hafize Fidan, Tuba Esatbeyoglu, Vida Simat, Monica Trif, Giulia Tabanelli, Tina Kostka, Chiara Montanari, Salam A. Ibrahim, and Fatih Ozogul
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Microbial interaction ,Starter culture ,Fermented product ,Lactic acid bacteria ,Food-borne pathogen ,Fermented products ,Food-borne pathogens ,Biochemistry ,Food Science - Abstract
Lactic acid bacteria (LAB) are common microorganisms found in various ecosystems including in plants, fermented foods, and the human body. Exploring the biodiversity of lactic acid microflora and characterization of LAB is a new approach to form a variety of starter communities to create innovative nutritional food matrices. There has been growing interest in LAB isolated from non-dairy environments as these bacteria exhibit significant metabolic diversity and have unique taste-forming activities. Disease may be prevented, or treated by LAB but the treatment of disease conditions with LAB is highly dependent on the host’s microbiome and diet and varies in both effectiveness and side effects from individual to individual. Future perspectives on the study of LAB may be related to the expansion of our knowledge in the fields of genetics and genetic engineering. The application of genetic science may help to improve existing strains and develop new strains with characteristics designed for specific purposes. Therefore, the preservative effects of LAB and their metabolites, as well as their interaction on the growth of food borne pathogens and food spoilage microorganisms were elucidated. In addition, the competitive models for microbial growth between LAB and other microorganisms as well as the role of LAB in the elimination of toxic compounds in food products were discussed. Moreover, the review provided an overview of the risks and benefits of using LAB in the food industry.
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- 2022
30. Essential oils as additives in active starch-based food packaging films: A review
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Salam A. Ibrahim, Thomás Corrêa Vianna, Carolina Oliveira Marinho, Luís Marangoni Júnior, and Roniérik Pioli Vieira
- Subjects
0303 health sciences ,Optical Phenomena ,Starch ,Food Packaging ,Active packaging ,Context (language use) ,02 engineering and technology ,General Medicine ,021001 nanoscience & nanotechnology ,Biochemistry ,Food packaging ,03 medical and health sciences ,chemistry.chemical_compound ,Petrochemical ,Anti-Infective Agents ,chemistry ,Structural Biology ,Oils, Volatile ,Environmental science ,Food Additives ,Biochemical engineering ,0210 nano-technology ,Molecular Biology ,030304 developmental biology - Abstract
The production of sustainable food packaging from renewable sources represents a prominent alternative to the use of petrochemical-based plastics. For example, starch remains one of the more closely studied replacement options due to its broad availability, low cost and significant advances in improving properties. In this context, essential oils as additives fulfil a key role in the manufacture of renewable active packaging with superior performances. In this review, a comprehensive summary of the impact of adding essential oils to the starch-based films is provided. After a brief introduction to the fundamental concepts related to starch and essential oils, details on the most recent advances in obtaining active starch-based films are presented. Subsequently, the effects of essential oils addition on the structure-property relationships (from physicochemical to antimicrobial ones) are thoroughly addressed. Finally, applications and challenges to the widespread use of essential oils are critically discussed.
- Published
- 2021
31. Review of microbiological methods for testing protein and carbohydrate-based antimicrobial food packaging
- Author
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Seyedeh Alaleh Kousheh, Roghayieh Razavi, Mehran Moradi, Yasaman Rasouli, Elahe Divsalar, Mahdi Ghorbani, Jonas T. Guimarães, Hossein Tajik, and Salam A. Ibrahim
- Subjects
Computer science ,business.industry ,media_common.quotation_subject ,Food preservation ,Active packaging ,04 agricultural and veterinary sciences ,02 engineering and technology ,021001 nanoscience & nanotechnology ,Shelf life ,Food safety ,Antimicrobial ,040401 food science ,Bacterial strain ,Food packaging ,0404 agricultural biotechnology ,Quality (business) ,Biochemical engineering ,0210 nano-technology ,business ,Food Science ,Biotechnology ,media_common - Abstract
Background Appropriate food packaging maintains food safety and quality. The development of active packaging is a novel approach for food preservation, in which the interaction between food, packaging material, and the environment enhances food safety and quality. Antimicrobial packaging (AMP) is a type of active packaging that can be developed by incorporating different kinds and concentrations of antimicrobial substances to packaging polymers in order to increase product shelf life. Scope and approach In the existing literature, different antimicrobial tests have been used to establish the efficiency of antimicrobials in AMP. The variety of testing procedures being used in these studies makes it difficult to interpret the data and reach a general conclusion, indicating the need to establish valid methodologies. This review provides information about the main aspects and general requirements of in vitro methodologies, both in culture media (e.g., agar- and broth-based methods) and in food matrix, for determination of antibacterial performance of antimicrobial films and solutions. Key findings and conclusions Several factors seem to influence the antimicrobial performance of AMP, including the AMP preparation method, the testing method, the selected bacterial strain, the inoculation level, among others. In addition, each packaging material requires not only different testing methods but also the modification of the test in order to meet the requirement of the specific active packaging and ensure consistent and reliable results.
- Published
- 2021
32. Structure characterization and in vitro immunomodulatory activities of carboxymethyl pachymaran
- Author
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Salam A. Ibrahim, Ying Liu, Wen Huang, Xi Feng, and Feng Liu
- Subjects
Mole ratio ,Phagocytosis ,Mannose ,02 engineering and technology ,Polysaccharide ,Pachymaran ,Biochemistry ,Immunomodulation ,Mice ,03 medical and health sciences ,chemistry.chemical_compound ,Structural Biology ,Animals ,Glucans ,Molecular Biology ,Cell Proliferation ,030304 developmental biology ,chemistry.chemical_classification ,0303 health sciences ,Messenger RNA ,Molecular Structure ,Chemistry ,Macrophages ,General Medicine ,021001 nanoscience & nanotechnology ,In vitro ,Molecular Weight ,carbohydrates (lipids) ,RAW 264.7 Cells ,Distilled water ,Cytokines ,0210 nano-technology ,Wolfiporia - Abstract
Carboxymethyl pachymaran (CMP) was prepared from Poria cocos polysaccharide by carboxymethylation. Two types of CMP (CMP-1 and CMP-2) were further purified by DEAE-52 anion-exchange chromatography. The structure characteristics and immunomodulatory activities of CMP-1 and CMP-2 were investigated. CMP-1 was determined as β-(1 → 3)-d-glucan. A β-(1 → 3)-d-glucan backbone structure was also found in CMP-2, which was mainly consistent of mannose and glucose, with the mole ratio of 0.03:1. The molecular weight of CMP-1 was 126.1 kDa with a 30.4 nm irregular sphere in distilled water. However, the molecular weight of CMP-2 was 172.6 kDa in a 19.9 nm spherical structure in water solution. Both CMP-1 and CMP-2 had triple helical structure, which can promote the proliferation and the phagocytosis of macrophages. Moreover, CMP-1 and CMP-2 both could improve the secretions of NO, TNF-α and IL-6 by increasing the expression of iNOS, TNF-α and IL-6 mRNA, but CMP-1 exhibited a stronger immunomodulatory ability than that of CMP-2. Our results indicated that CMP-1 and CMP-2 can act as potential immunomodulatory agents.
- Published
- 2021
33. Innovative Plum-Processing Technologies
- Author
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Nabia Ijaz, Bakhtawar Shafique, Syeda Mahvish Zahra, Shafeeqa Irfan, Rabia Kanwal, Saadia Zainab, Muhammad Modassar Ali Nawaz Ranjha, and Salam A. Ibrahim
- Published
- 2022
34. A Narrative Review of Recent Advances in Rapid Assessment of Anthocyanins in Agricultural and Food Products
- Author
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Muhammad Faisal Manzoor, Abid Hussain, Nenad Naumovski, Muhammad Modassar Ali Nawaz Ranjha, Nazir Ahmad, Emad Karrar, Bin Xu, and Salam A. Ibrahim
- Subjects
Nutrition and Dietetics ,Endocrinology, Diabetes and Metabolism ,Food Science - Abstract
Anthocyanins (ACNs) are plant polyphenols that have received increased attention recently mainly due to their potential health benefits and applications as functional food ingredients. This has also created an interest in the development and validation of several non-destructive techniques of ACN assessments in several food samples. Non-destructive and conventional techniques play an important role in the assessment of ACNs in agricultural and food products. Although conventional methods appear to be more accurate and specific in their analysis, they are also associated with higher costs, the destruction of samples, time-consuming, and require specialized laboratory equipment. In this review article, we present the latest findings relating to the use of several spectroscopic techniques (fluorescence, Raman, Nuclear magnetic resonance spectroscopy, Fourier-transform infrared spectroscopy, and near-infrared spectroscopy), hyperspectral imaging, chemometric-based machine learning, and artificial intelligence applications for assessing the ACN content in agricultural and food products. Furthermore, we also propose technical and future advancements of the established techniques with the need for further developments and technique amalgamations.
- Published
- 2022
35. The Cultivation, Growth, and Viability of Lactic Acid Bacteria: A Quality Control Perspective
- Author
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Raphael D, Ayivi, Asia, Edwards, Deja, Carrington, Alaina, Brock, Albert, Krastanov, Abdulhakim S, Eddin, and Salam A, Ibrahim
- Subjects
Quality Control ,General Immunology and Microbiology ,Lactobacillales ,General Chemical Engineering ,General Neuroscience ,Fermentation ,Food Microbiology ,Humans ,Yogurt ,General Biochemistry, Genetics and Molecular Biology - Abstract
Lactic acid bacteria (LAB) are essential dairy starter cultures that are significantly employed for the manufacture of fermented dairy products such as yogurt and cheese. LAB predominantly produce lactic acid as a major end product of fermentation, and they synthesize important metabolites that impart the organoleptic characteristics of fermented food products. LAB are fastidious bacteria that thrive in many environments when adequate nutritional requirements are fulfilled. The demand for superior LAB dairy starter cultures for fermentation applications in the food and dairy industry, has resulted in the need to provide viable and active cultures for all bioprocessing operations. The development of a standard protocol for ensuring the viability and enhanced functionality of LAB cultures in the laboratory as well as dairy processing environments is thus very critical. In addressing concerns linked to resuscitating weak, stressed, and injured LAB culture cells, a protocol that vividly outlines salient steps to recover, enhance cell regeneration, and improve metabolic functionality of LAB strains is of the utmost importance. The maintenance of culture purity, functionality, and viability for LAB starter cultures is likewise critical. Therefore, adherence to a unique protocol guideline will result in the promotion of fermentation performance for many LAB strains dedicated to fermentation and biotechnology processes. As a result, the Food Microbiology and Biotechnology Laboratory at North Carolina Agriculture and Technical State University has developed a standard protocol for the activation and quality control of selected LAB strains that has resulted in highly functional and viable LAB culture strains employed for fermentation research. The adaptation and recommendation of a protocol such as this for use in the dairy and food industry will help to ensure LAB viability and functionality for many applications.
- Published
- 2022
36. Desorption of physisorbed molecular oxygen from coronene films and graphite surfaces
- Author
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Abdi Salam Mohamed Ibrahim, Sabine Morisset, Saoud Baouche, and Francois Dulieu
- Subjects
General Physics and Astronomy ,Physical and Theoretical Chemistry - Abstract
We present a study on the adsorption and desorption of molecular oxygen (O2) on highly oriented pyrolytic graphite and coronene films deposited on it. To this end, density functional theory calculations were performed and experiments were made using the FORMOLISM device, which combines ultra-high vacuum, cryogenics, atomic or molecular beams, and mass spectrometry techniques. We first studied the desorption kinetics of dioxygen (O2) on a coronene film and graphite at 15 K using the thermally programed desorption technique. We observed that the desorption of O2 occurs at a lower temperature on coronene than on graphite. We deduce the binding energies that are 12.5 kJ/mol on graphite and 10.6 kJ/mol on coronene films (pre-exponential factor, 6.88 × 1014 s−1). The graphite surfaces partially covered with coronene show both adsorption energies. In combination with theoretical density function theory (DFT) calculations using graphene and coronene as surfaces, we observe that the experimental results are in good agreement with the theoretical calculations. For the adsorption of the O2 molecule, two orientations are possible: parallel or perpendicular to the surface. It seems that O2 is best bound parallel to the surface and has a preference for the internal sites of the coronene.
- Published
- 2022
37. Traditional fermented foods and beverages in Iraq and their potential for large-scale commercialization
- Author
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Belal J. Muhialdin, Viachaslau Filimonau, Jamal M. Qasem, Salam A. Ibrahim, and Hussein L. Algboory
- Subjects
Anthropology ,Food Science - Abstract
The tradition of making fermented foods and beverages in Iraq dates back to 7500 BC. These fermented foods and beverages are represented by meat-, milk-, vegetable-, and fruit-based products reflecting diversity of agricultural production in ancient Iraq (Mesopotamia). Although the recipes for some fermented foods and beverages were lost throughout history, those remaining foods and beverages occupy a noticeable position in modern Iraqi cuisine. In this review, knowledge and techniques for preparation of 5 traditional fermented foods, i.e. Basturma, Smoked Liban,Aushari cheese, Turshi, and Sour Khobz, and 3 fermented beverages, i.e. Shanina, Sharbet Zbeeb, and Erk Sous in Iraq, are documented. Traditional fermented foods and beverages have multiple health benefits because of high content of probiotics and bioactive compounds. Traditional fermented foods and beverages are made using the back-slopping technique which ensures safety of production and maintains organoleptic properties. The review highlights the potential of fermented foods and beverages for their large-scale commercialization.
- Published
- 2022
38. Kambilangatao: A Study of the Visual Grammar of Tarpaulins
- Author
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Bai Salam Macapia Ibrahim
- Subjects
Grammar ,Computer science ,media_common.quotation_subject ,Linguistics ,media_common - Abstract
The overwhelming number of tarpaulins posted in strategic places around the Meranaw communities in Marawi City, Philippines, have tagged the City as the “City of Tarpaulins”. For years, tarpaulins have been invading streets and walls. This multimedia landscape is not only a powerful product of the digitalized world but is also a strong representation of the modernizing Meranaw culture. This study ventured into analyzing the texts and photographs presented in the tarpaulins to better understand the contemporary concept of Kambilangatao or the Meranaw values of becoming a good person.Through the analysis, the study shows that the Meranaw in the contemporary era has evolved into a new identity. The study has brought out the 5k concepts of Meranaw values that make up Kambilangatao or the art of becoming a good person in thoughts, deeds, and actions, such as kapamagogopa or helping one another, kapamagawida or mutual support, kapamagadata or respect for one another, kaseselai or honoring one another, and kambangsa or pride in the family lineage. Through the tarpaulins a visage of the contemporary Meranaw is revealed. The visual grammar of the tarpaulins reveals that the contemporary bilangatao or an ideal person is described as a degree holder, achiever, confident, religious, honorable, and a good leader.
- Published
- 2021
39. The Meranaw In Weddings: Understanding Pragmatics
- Author
-
Bai Salam Macapia Ibrahim
- Subjects
Sociology ,Pragmatics ,Linguistics - Abstract
The Meranaw people are fond of “pananaroon” or proverbs. Most of the old folks use these proverbs to express their thoughts toward a situation. Meranaw and non-meranaw alike who are not exposed to the Meranaw community may misunderstood and misinterpret this Meranaw sarcasm as expressed through proverbs. By using qualitative analytical approach, this research paper aims to unveil the Meranaw pragmatics by analyzing and semiotically interpreting video recorded Meranaw speech acts delivered in Meranaw wedding gathering along with the reactions of the people involved in the interaction. Some of the aspects of language studied in pragmatics which are also be considered in studying the data include diexis, presupposition,performative,and implicature. The study shows how junctures plays a vital role in understanding pananaroon. Morever, the study shows that the Meranaw people are one of those whose language is very powerful in the society. It will take an outsider to immerse himself with the folks to fully understand what a word means and or a gesture means.
- Published
- 2021
40. Fortification of Surimi Gels with Camel Milk
- Author
-
Abdulhakim Sharaf Eddin, Reza Tahergorabi, Samuel Chetachukwu Adegoke, and Salam A. Ibrahim
- Subjects
0106 biological sciences ,endocrine system ,Chemistry ,Fortification ,food and beverages ,04 agricultural and veterinary sciences ,Aquatic Science ,040401 food science ,01 natural sciences ,Texture (geology) ,fluids and secretions ,0404 agricultural biotechnology ,Lipid oxidation ,010608 biotechnology ,Camel milk ,Food science ,Food Science - Abstract
In this study, camel milk was added to surimi at different concentrations. The addition of camel milk generally improved water-holding capacity, cooking loss, and some of the textural properties. P...
- Published
- 2021
41. Potential application of gold nanoparticles in food packaging: a mini review
- Author
-
Salam A. Ibrahim and Saeed Paidari
- Subjects
Inorganic Chemistry ,Food packaging ,Food sector ,Food industry ,business.industry ,Colloidal gold ,Metallic materials ,General Materials Science ,Nanotechnology ,business ,Mini review - Abstract
In the past few decades, there have been remarkable advances in our knowledge of gold nanoparticles (AuNPs) and synthesizing methods. AuNPs have become increasingly important in biomedical and industrial applications. As a newly implemented method, AuNPs are being used in nanopackaging industries for their therapeutic and antibacterial characteristics as well as their inert and nontoxic nature. As with other NPs, AuNPs have privileges and disadvantages when utilized in the food sector, yet a significant body of research has shown that, due to the specific nontoxic characteristics, AuNPs could be used to address other NP flaws. In this mini review, we present synthesizing methods, food industry applications, and mechanisms of action of gold nanoparticles. Regarding the investigations, gold nanoparticles can play a major role to reduce microbial load in foodstuff and therefore can be implemented in food packaging as an effective approach.
- Published
- 2021
42. Discovery of JNJ-63576253: A Clinical Stage Androgen Receptor Antagonist for F877L Mutant and Wild-Type Castration-Resistant Prostate Cancer (mCRPC)
- Author
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Zhuming Zhang, Yolanda T. Chong, James R. Bischoff, Jonathan Branch, Christopher J. Parrett, Janine Ondrus, Gilles Bignan, Lieven Meerpoel, Kathryn Packman, Leopoldo Luistro, Marco Gottardis, Bush Tammy, Salam H. Ibrahim, Christopher A. Teleha, Vineet Pande, Peter J. Connolly, Heng-Keang Lim, and Ian Hickson
- Subjects
Male ,Models, Molecular ,Pyridines ,medicine.disease_cause ,01 natural sciences ,Structure-Activity Relationship ,03 medical and health sciences ,Prostate cancer ,chemistry.chemical_compound ,Dogs ,Piperidines ,Cell Line, Tumor ,Nitriles ,Drug Discovery ,Androgen Receptor Antagonists ,medicine ,Animals ,Humans ,Enzalutamide ,Spiro Compounds ,Biotransformation ,030304 developmental biology ,0303 health sciences ,Mutation ,Point mutation ,Apalutamide ,Antagonist ,Wild type ,Prostatic Neoplasms ,medicine.disease ,Rats ,0104 chemical sciences ,Androgen receptor ,Prostatic Neoplasms, Castration-Resistant ,010404 medicinal & biomolecular chemistry ,chemistry ,Drug Resistance, Neoplasm ,Picolines ,Hepatocytes ,Cancer research ,Molecular Medicine - Abstract
Persistent androgen receptor (AR) activation drives therapeutic resistance to second-generation AR pathway inhibitors and contributes to the progression of advanced prostate cancer. One resistance mechanism is point mutations in the ligand binding domain of AR that can transform antagonists into agonists. The AR F877L mutation, identified in patients treated with enzalutamide or apalutamide, confers resistance to both enzalutamide and apalutamide. Compound 4 (JNJ-pan-AR) was identified as a pan-AR antagonist with potent activity against wild-type and clinically relevant AR mutations including F877L. Metabolite identification studies revealed a latent bioactivation pathway associated with 4. Subsequent lead optimization of 4 led to amelioration of this pathway and nomination of 5 (JNJ-63576253) as a clinical stage, next-generation AR antagonist for the treatment of castration-resistant prostate cancer (CRPC).
- Published
- 2021
43. Optimization of drying process for Rosa pimpinellifolia L. fruit (black rose hips) based on bioactive compounds and modeling of drying process
- Author
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Salam A. Ibrahim, Ilkay Koca, Charis M. Galanakis, Oscar Zannou, Hojjat Pashazadeh, and Turki M.S. Aldawoud
- Subjects
Rose (mathematics) ,Rosa pimpinellifolia ,antioxidant ,biology ,Chemistry ,Nutrition. Foods and food supply ,modeling ,rosa pimpinellifolia l ,TP368-456 ,biology.organism_classification ,Food processing and manufacture ,response surface methodology ,Horticulture ,Scientific method ,TX341-641 ,Response surface methodology ,drying ,rehydration ,Food Science ,black rose hip - Abstract
Rosa pimpinellifolia, commonly known as the burnet rose, has shown huge functional properties and industrial potential. In this present study, the convective drying process was optimized to enhance the quality, antioxidant activity, and phenolic compounds. The influence of drying conditions on the drying and rehydration kinetics and mathematical modeling of the R. pimpinellifolia fruit (black rose hips) were investigated. Response surface methodology was used to detect the optimum drying conditions (i.e. temperature and air velocity). The optimum operating conditions were 67.21°C and 1.75 m s−1 providing maximum total phenolic compounds, total anthocyanin, DPPH radical scavenging and Ferric Reducing Antioxidant Power (FRAP) values of 1327 ± 5 mg GAE/100 g, 491 ± 2 mg c3g E/100 g, 110 ± 2 mmol TE/g and 698.00 ± 15 mmol ISE/g, respectively. The Page Model was the most fitted model to predict the drying kinetics. Vegas-gálves and Peleg models were the most effective to describe the rehydration kinetics. The rehydration was more efficient at 60°C compared to 20 and 40°C. The convective drying increased hardness, cohesiveness, gumminess, and chewiness while decreasing springiness and resilience. Catechin, epicatechin, quercetin-3-glucoside, protocatechuic acid, chlorogenic acid, quercetin, rutin, fumaric acid, and gallic acid were the major phenolic compounds identified. The drying process thus improved the quality, antioxidant activity, and overall phenolic compounds of R. pimpinellifolia.
- Published
- 2021
44. Nutritional Value, Phytochemical Potential, and Therapeutic Benefits of Pumpkin (
- Author
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Maria, Batool, Muhammad Modassar Ali Nawaz, Ranjha, Ume, Roobab, Muhammad Faisal, Manzoor, Umar, Farooq, Hafiz Rehan, Nadeem, Muhammad, Nadeem, Rabia, Kanwal, Hamada, AbdElgawad, Soad K, Al Jaouni, Samy, Selim, and Salam A, Ibrahim
- Abstract
Pumpkin is a well-known multifunctional ingredient in the diet, full of nutrients, and has opened new vistas for scientists during the past years. The fruit of pumpkin including the flesh, seed, and peel are a rich source of primary and secondary metabolites, including proteins, carbohydrates, monounsaturated fatty acids, polyunsaturated fatty acids, carotenoids, tocopherols, tryptophan, delta-7-sterols, and many other phytochemicals. This climber is traditionally used in many countries, such as Austria, Hungary, Mexico, Slovenia, China, Spain, and several Asian and African countries as a functional food and provides health promising properties. Other benefits of pumpkin, such as improving spermatogenesis, wound healing, antimicrobial, anti-inflammatory, antioxidative, anti-ulcerative properties, and treatment of benign prostatic hyperplasia have also been confirmed by researchers. For better drug delivery, nanoemulsions and niosomes made from pumpkin seeds have also been reported as a health promising tool, but further research is still required in this field. This review mainly focuses on compiling and summarizing the most relevant literature to highlight the nutritional value, phytochemical potential, and therapeutic benefits of pumpkin.
- Published
- 2022
45. Application of nanotechnology in different aspects of the food industry
- Author
-
Zahra H. Mohammad, Faizan Ahmad, Salam A. Ibrahim, and Sadaf Zaidi
- Subjects
digestive, oral, and skin physiology - Abstract
Nanotechnology is a novel and promising technology that has been introduced into many fields, including medicine, agriculture, and the food industry. For the food industry, nanotechnology is of great interest as an emerging technology in the area of food processing, safety, and packaging. For example, nanotechnology can be used in food processing to enhance the overall quality of food including, taste, flavor, bioavailability, and can also help to extend product shelf life. With regard to food safety, nanotechnology is utilized to detect pathogens and toxins in food products and to strengthen barrier properties. Additionally, nanotechnology is widely used in food packaging as an antimicrobial and to produce intelligent packaging. However, nanoparticles may have a potential toxicity risk to human health. Therefore, establishing an adequate regulatory system to manage the potential risks associated with nanotechnology applications is recommended. This review covered nanotechnology in food safety and packaging, classifications, and safety concerns.
- Published
- 2022
46. Applications of lemon or cinnamon essential oils in strawberry fruit preservation: A review
- Author
-
Elise Freche, John Gieng, Giselle Pignotti, Salam A. Ibrahim, and Xi Feng
- Subjects
General Chemical Engineering ,General Chemistry ,Food Science - Published
- 2022
47. Anti-Depressant Properties of Crocin Molecules in Saffron
- Author
-
Shahida Anusha Siddiqui, Ali Ali Redha, Edgar Remmet Snoeck, Shubhra Singh, Jesus Simal-Gandara, Salam A. Ibrahim, and Seid Mahdi Jafari
- Subjects
Biological Products ,3209.04 Medicamentos Naturales ,Plant Extracts ,Organic Chemistry ,Pharmaceutical Science ,Crocus ,Carotenoids ,ddc ,Analytical Chemistry ,Chemistry (miscellaneous) ,Drug Discovery ,Molecular Medicine ,Physical and Theoretical Chemistry ,Coloring Agents ,5101.13 Medicina Tradicional ,Review ,\n ,saffron ,crocin ,natural anti-depressants ,traditional medicine - Abstract
Saffron is a valued herb, obtained from the stigmas of the C. sativus Linn (Iridaceae), with therapeutic effects. It has been described in pharmacopoeias to be variously acting, including as an anti-depressant, anti-carcinogen, and stimulant agent. The therapeutic effects of saffron are harbored in its bioactive molecules, notably crocins, the subject of this paper. Crocins have been demonstrated to act as a monoamine oxidase type A and B inhibitor. Furthermore, saffron petal extracts have experimentally been shown to impact contractile response in electrical field stimulation. Other research suggests that saffron also inhibits the reuptake of monoamines, exhibits N-methyl-d-aspartate antagonism, and improves brain-derived neurotrophic factor signaling. A host of experimental studies found saffron/crocin to be similarly effective as fluoxetine and imipramine in the treatment of depression disorders. Saffron and crocins propose a natural solution to combat depressive disorders. However, some hurdles, such as stability and delivery, need to be overcome. United States Department of Agriculture | Ref. 2020-38821-31113 National Institute of Food and Agriculture | Ref. NC.X337-5-21-170-1 National Institute of Food and Agriculture | Ref. NC.X341-5-21-170-1
- Published
- 2022
48. Lactic Acid Bacteria: Food Safety and Human Health Applications
- Author
-
Reza Tahergorabi, Sulaiman O. Aljaloud, Raphael D. Ayivi, Albert Krastanov, Rabin Gyawali, Salam A. Ibrahim, Roberta Claro da Silva, and Mulumebet Worku
- Subjects
0301 basic medicine ,biology ,Food industry ,business.industry ,030106 microbiology ,General Engineering ,food and beverages ,biology.organism_classification ,Food safety ,law.invention ,Biotechnology ,Lactic acid ,03 medical and health sciences ,Probiotic ,chemistry.chemical_compound ,030104 developmental biology ,Nutraceutical ,Functional food ,chemistry ,law ,business ,Fermentation in food processing ,Bacteria - Abstract
Research on lactic acid bacteria has confirmed how specific strains possess probiotic properties and impart unique sensory characteristics to food products. The use of probiotic lactic acid bacteria (LAB) in many food products, thus confers various health benefits to humans when they are frequently consumed in adequate amounts. The advent of functional food or the concept of nutraceuticals objectively places more emphasis on seeking alternatives to limit the use of medications thus promoting the regular consumption of fermented foods. Probiotic use has thus been recommended to fulfill the role of nutraceuticals, as no side effects on human health have been reported. Probiotics and lactic acid bacteria can boost and strengthen the human immune system, thereby increasing its resistance against numerous disease conditions. Consumer safety and confidence in dairy and fermented food products and the desire of the food industry to meet the sensory and health needs of consumers, has thus increased the demand for probiotic starter cultures with exceptional performance coupled with health benefiting properties. The potential of probiotic cultures and lactic acid bacteria in many industrial applications including fermented food products generally affects product characteristics and also serves as health-promoting foods for humans. The alleviation of lactose intolerance in many populations globally has been one of the widely accepted health claims attributed to probiotics and lactic acid bacteria, although many diseases have been treated with probiotic lactic acid bacteria and have been proven with scientific and clinical studies. The aim of our review was to present information related to lactic acid bacteria, the new classification and perspectives on industrial applications with a special emphasis on food safety and human health.
- Published
- 2020
49. Date fruit: a review of the chemical and nutritional compounds, functional effects and food application in nutrition bars for athletes
- Author
-
Sulaiman O. Aljaloud, Albert Krastanov, Leonard L. Williams, Salam A. Ibrahim, Rabin Gyawali, Raphael D. Ayivi, and Amira A. Ayad
- Subjects
biology ,business.industry ,Athletes ,Environmental health ,Dietary supplement ,Medicine ,Health benefits ,business ,biology.organism_classification ,Industrial and Manufacturing Engineering ,Food Science ,Date Fruit - Published
- 2020
50. Effects of Yogurt Supplementation and Exercise on Body Composition during Lactation
- Author
-
Alexis Sharkey, Roberta Claro da Silva, Heather L. Colleran, Lauren San Diego, Salam A. Ibrahim, and Tiffany Fuller
- Subjects
Animal science ,medicine.anatomical_structure ,Lactation ,Geography, Planning and Development ,medicine ,Composition (visual arts) ,Management, Monitoring, Policy and Law ,Biology - Published
- 2020
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