{"id":27189,"date":"2021-06-06T11:01:45","date_gmt":"2021-06-06T08:01:45","guid":{"rendered":"https:\/\/en.uobaghdad.edu.iq\/?p=27189"},"modified":"2021-06-06T11:03:29","modified_gmt":"2021-06-06T08:03:29","slug":"researchers-from-the-college-of-science-study-the-identification-of-a-safe-and-healthy-means-of-the-commercial-bread","status":"publish","type":"post","link":"https:\/\/en.uobaghdad.edu.iq\/?p=27189","title":{"rendered":"Researchers from the college of science study the identification of a safe and healthy means of the commercial bread making"},"content":{"rendered":"

[vc_row][vc_column][vc_column_text]<\/p>\n

The Lecturer Jalal Nasser Jabr, the Assist. Prof. Dr. Raed Faleh Hassan, the Assist. Prof. Dr. Muhammad Kazem Hammoud and Prof. Dr. Uday Hadi Raouf from the department of chemistry have published recently a research paper entitled (Simple and sensitive colorimetric methods for optical detection and quantitative determination of Semicarbazide in flour products using chromatography reagents) in the journal of \u201cSensors and Actuators B: Chemical\u201d that has 11.8 CiteScore & 7.100 Impact Factor.<\/p>\n

The researchers tried to identify the components of the bread flour which can convert azodicarbonamide, as a food additive based on carcinogenic Semicarbazide hydrochloride (SEM) and Pueraria in flour products for the sake of identifying the (SEM) in commercial bread products as well as to develop two accurate, simple and economical methods for colorimetry and optical detection and quantification of SEM in the commercial flour products. It is noteworthy that the journal of \u201cSensors and Actuators B: Chemical\u201d is dedicated to publishing research in the fields of chemical sensors, biosensors, chemical actuators and analytical microsystems.<\/p>\n

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[vc_row][vc_column][vc_column_text] The Lecturer Jalal Nasser Jabr, the Assist. Prof. Dr. Raed Faleh Hassan, the Assist. 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