In this research work, natural dyes (Turmeric, Cinnamon, and Saffron) have been
successfully used to dye cotton fabrics that are safe to the environment and health during …

This study was aimed to decreasing the use of nitrite in Pasterma (sausage in Iraq) in
traditional condition, beetroot and milk thistle was used with (75% veal meat and 25% pelvic …

Growing concern about the environmental effects of metal mordants and synthetic dyes is
encouraging the use of bio-mordants and natural colorants. Cinnamon bark is a rich source …

This study was aimed to examine the antibacterial activity of the T. aphylla leaves ethanolic
extract in vitro against the locally strain heterogeneous vancomycin intermediated …

This study was aimed to investigate the effect of elastin hydrolysates extracted from bovine
skin on the chemical composition and some indicators of oxidation in minced beef stored in …

This study was aimed to evaluate the effect of elastin hydrolysates on the microbial content
and sensory evaluation of ground beef refrigerated at 2 C for 12 days. The study included 10 …

INTRODUCTION at oxidation is one of the major problems in the meat industry due to the
resulting deterioration in flavor, loss of nutritional value and physicochemical properties of …

This study was conducted on the in coating of beef burger using electrospun iron oxide
nanofibers at two concentrations6, 8%, to improve the chemical and physical properties of …

This study was conducted in the laboratories of Al-Musaib Technical College, Al-Furat Al-
Awsat Technical University with the aim of studying the effect of adding sodium triphosphate …

This study aimed to evaluate the effect of cinnamon and turmeric nanoscale extracts on
reducing the microbial load of ground beef stored under refrigerated temperature at 2 C for …