Dr.Maha A.M Al-Jawadi
Research InterestsFood science teaching interests include many areas that aim to understand and analyze the relationship between food and health
as well as production techniques and quality improvement.
| Gender | FEMALE |
|---|---|
| Place of Work | Technical Agricultural College |
| Position | Teaching |
| Qualification | Ph.d |
| Speciality | Food Science |
| maha.a.aljawadi@ntu.edu.iq | |
| Phone | 0 |
| Address | Mosul, Mosul, Mosul, Iraq |
Food Science graduate in 2007, obtained a master’s degree in 2011, and completed her doctoral studies in 2020. The appointment order was issued in
Skills
Effective communication skills: The teacher must be able to convey information in engaging ways, using appropriate language and explaining complex ideas . (95%)
Using modern educational technologies ,In our current era, it is important for the teacher to be able to use various educational tools and technologies. (96%)
Using modern educational technologies ,In our current era, it is important for the teacher to be able to use various educational tools and technologies. (96%)
Critical thinking and student motivation,The teacher must have the skills to motivate students to think critically and investigatively, and encourage them to ask questions and analyze problems related to food. (93%)
Academic Qualification
Master's
Sep 1, 2008 - Apr 7, 2011Food Science and Biotechnology
Phd
Apr 7, 2013 - Apr 7, 2020Food Science and Biotechnology
Working Experience
Food Science, Mycotoxins, Health Food, Food Chemistry, Dairy Science, Microbiology [My Teaching]
Apr 7, 2023 - Feb 7, 2023Food Science, Mycotoxins, Health Food, Food Chemistry, Dairy Science, Microbiology
Publications
Effect of safflower (Carthamus tinctorius) on the biochemical profile of blood serum and insulin levels in alloxan-induced diabetic rats
Feb 10, 2025Journal Regulatory Mechanisms in Biosystems
publisher 2025/2/10
DOI DOI 10.1088/1755-1315/1371/6/062015
Issue Volume 2024, spacial issue
Volume 16
Safflower or Carthamus tinctorius L. has found clinical applications in treatment of certain diseases which involve inflammation and oxidative stress. The aim of the present study was to detect the ameliorative effects of safflower on alloxan-induced tissue injury. To do so, serum samples were collected from rats exposed to alloxan (120 mg/kg/day) and a combination of alloxan and safflower extract (100 and 200 mg/kg/day). All three experimental groups were compared to the control group. The collected serum was analysed for measurement of fasting serum glucose (FSG), serum insulin level, total cholesterol (TC), triglycerides (TG), aspartate transferase (AST), alanine transaminase (ALT), and alkaline phosphatase (ALP). Safflower significantly reduced the alloxan induced increase in FSG, TG, TC, AST, ALT, and ALP. Moreover, safflower significantly reversed the alloxan induced reduction in serum insulin. Interestingly, the greater the increase in safflower dose (100 versus 200 mg/kg/day), the better the outcomes of the measured parameters. Alloxan significantly induced pancreatic and liver injury, indicated by elevated glycemic and lipid profile alongside elevated liver enzymes (AST, ALT, and ALP). These defects were significantly ameliorated by safflower extract in dose dependent manner.
Study of the Effect of Storage Period on the Growth of Fungi in Green Coffee in Open Atmospheres ا
Jul 1, 2024DOI DOI 10.1088/1755-1315/1371/6/062015
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Effect of storage on the concentration of total phenolic compounds in Brazilian green coffee
Jun 12, 2024Journal Alkut university college journal
DOI DOI 10.1088/1755-1315/1371/6/062015
Issue Volume 2024, spacial issue
The aim of the current study is to determine the effect of storing green Brazilian coffee in open conditions on the concentration of phenolic compounds. The moisture content of the coffee was adjusted to 5, 10, and 15%, then cardamom was added in the following concentrations: 0, 0.5, and 1.5%. The control treatment was free of cardamom powder. Samples were then stored for periods of 2, 4, and 6 months. The temperature and relative humidity of the samples were measured during storage periods relative to their monthly averages. Total phenolic compounds were determined for all coffee treatments. The results showed that the monthly averages of temperature and relative humidity during storage periods varied from one month to another and the averages ranged between 28.55 - 38.17 °C and 44.85 - 55.28%
The Prsence of Ochratoxin a in Brazilizn Coffee Exposed to Storing and Roasting
Apr 8, 2020Journal College Of Basic Education Researches Journal
DOI DOI 10.1088/1755-1315/1371/6/062015
Volume 16
The aim of this study was to know the effect of storage and roasting on Brazilian coffee in open conditions of fungi activity and secretion of ochratoxins A. The moisture in coffee was adjusted to 5, 10 and 15% and cardamom powder was added by the following concentrations namely, 0.5, 1 and 1.5%, and the control sample was freed off cardamom powder. Then, samples were stored for period s of 2, 4 and 6 months. After each storage period, 50% of the coffee was toasted and the second half of the coffee was remained green. Temperature and relative humidity of the samples were measured during storage periods related to their monthly rates. Total number of contaminated fungi, dispersal percent and concentration of ochratoxin A for coffee were determined. Moisture content was determined. Results show that, monthly averages of temperature and relative humidity during storage periods were varied from one month to other and the averages were ranged between 28.55-38.17 ºC and 44.85-55.28%, respectively. After adjusting the moisture content in coffee to above levels, the moisture in Brazilian coffee was decreased to 1.52-2.52 and 1.01–1.7% at the end of the storage period (6 months) in green and toasted coffee, respectively. The total number of fungi in green coffee was decreased with increasing the storage period and ranged between 12.00-45.66 x 103cfu/g, while toasted coffee for both kinds were freed off fungi. Result show that fungus, Aspergillus was dominated in both kinds of coffee, especially, A. flavus, A. ochreceus, and A. niger, fungi of group Penicillium and yeasts were found in low percent.
[C] Effect of Storage on Chemical Properties of Brazilian Coffee
Apr 10, 2019Journal College Of Basic Education Researches Journal
DOI DOI 10.1088/1755-1315/1371/6/062015
Volume 16
The aim of this study is to know the effect of storage of Brazilian coffee in open conditions in its chemical properties. Moisture content of coffee adjusted to 5, 10 and 15% and cardamom powder was added by the following concentrations namely, 0, 0.5 and 1.5%, and the control sample was freed off cardamom powder. Then, samples were stored for periods of 2, 4 and 6 months. Temperature and relative humidity of the samples were measured during storage periods related to their monthly rates. Chemical components of all treatments of coffee were determined including, moisture content, fats, proteins, ash, carbohydrates, total phenolic compounds and caffeine. Results show that, monthly averages of temperature and relative humidity during storage periods were varied from one month to other and the averages were ranged between 28.55-38.17 ºC and 44.85-55.28%, respectively.