Author

Jihad M. Quasem

Deanship of Educational Services College, Taibah University, Al-Madina Almnura, Saudi Arabia

10 articles in our journals

Articles where this person is an author, newest first. People are matched by their name as printed (no ORCID iD is recorded for them), not by name alone; search the name as text to find namesakes too.

Research ArticleOpen accessEffect of Acidity on Delta 7 Stigmastenol Content of Palestinian Olive OilJihad M. Quasem, Ibrahim Abdullah Afaneh, Harbi T. Al-Masri et al.Olive oil quality is a term influenced by many factors. Δ7 Stigmastenol is a new criteria used to determine olive oil quality especially its purity from adulteration with other types of seeds oil. Δ7 Stigmastenol-acidity correlation were investigated through studying the effect of the literature’s highlighted factors, namely; Olive fly infection, the land topographic and the preservation of olive before … …American Journal of Applied Sciences, Vol. 9, Issue 12 · 7 Nov 2012 · 7,337 accessesView PDF Cite

Research ArticleOpen accessEffect of Critical Processing Variables on Sesame Milk QualityIbrahim Afaneh, Khaled Abu-Alruz, Jihad M. Quasem et al.Problem statement: In previous study sesame milk was developed. The developed milk had slightly acceptable dispersion stability and taste and there were a need to improve it. Approach: Dispersion stability and taste were improved by investigating the interaction effects of sesame seed to water ratios (10 or 12 or 14 % sesame seeds) and different pasteurization treatments (65°C-30 min or … …American Journal of Agricultural and Biological Sciences, Vol. 6, Issue 4 · 23 Dec 2011 · 8,628 accessesView PDF Cite

Research ArticleOpen accessFundamental Elements to Produce Sesame Yoghurt from Sesame MilkIbrahim Afaneh, Khaled Abu-Alruz, Jihad M. Quasem et al.Problem statement: In previous work sesame milk was developed. The developed milk had slightly acceptable flavor and limited shelf life. Fermentation of sesame milk is one way to overcome these problems. Approach: Sesame yoghurt experiments were carried out using pasteurized sesame milk (75°C for 5 min) with 14% initial sesame seed concentration and 2.7% glucose with different dairy products: lactose, … …American Journal of Applied Sciences, Vol. 8, Issue 11 · 23 Sep 2011 · 8,716 accessesView PDF Cite

Research ArticleOpen accessEffect of Proteases on Meltability and Stretchability of Nabulsi CheeseKhaled Abu-Alruz, Ayman Suliman Mazahreh, Jihad M. Quasem et al.Problem statement: Boiled white brined cheese (Nabulsi cheese) is the mostly consumed cheese in Jordan; this cheese should show meltability and high stretchability in order to fit in the production of high quality Kunafa and other popular local sweets and pastries. However, these characteristics are rarely available when usual processing and preservation methods were used. Approach: This study was based … …American Journal of Agricultural and Biological Sciences, Vol. 4, Issue 3 · 30 Sep 2009 · 8,833 accessesView PDF Cite

Research ArticleOpen accessMeltability and Stretchability of White Brined Cheese: Effect of Emulsifier SaltsKhaled Abu-Alruz, Ayman Suliman Mazahreh, Ali F. Al-Shawabkeh et al.Problem statement: This study was based on the hypothesis that by adding low concentrations of emulsifier salts, may specifically act on the cross linking bonds of the protein matrix, to the original brine (storage medium) it would be possible to induce meltability and stretchability in white brined cheese. Approach: A new apparatus for measuring the actual stretchability was designed and … …American Journal of Applied Sciences, Vol. 6, Issue 8 · 31 Aug 2009 · 7,098 accessesView PDF Cite

Research ArticleOpen accessUtilization of Soft Wood Wastes as a Feed Stock to Produce Fuel EthanolAdnan M. Khalil, Ali F. Al-Shawabkeh, Ayman S. Mazahreh et al.Problem statement: The current research investigated the utilization of soft wood waste as a feedstock to produce a value-added product-fuel ethanol. Approach: The main issue in converting soft wood waste to fuel ethanol is the accessibility of the polysaccharides for breaking down into monosaccharides. This study focused on the use of steam as the pretreatment method. The governing factors for … …American Journal of Engineering and Applied Sciences, Vol. 2, Issue 2 · 30 Jun 2009 · 7,632 accessesView PDF Cite

Research ArticleOpen accessEffect of Methyl Cellulose Coating and Pre-Treatment on Oil Uptake, Moisture Retention and Physical Properties of Deep-Fat Fried Starchy Dough SystemJihad M. Quasem, Ayman Suliman Mazahreh, Khaled Abu-Alruz et al.Problem statement: The influence of edible methyl cellulose coating and blanching pre-treatment in reducing oil uptake and moisture loss during frying of starchy dough system was investigated. Approach: Potato dough cylinder of 60 mm length and 22 mm diameter was used as a model food system. Samples were coated with 0.5% methyl cellulose film-forming solution and uncoated samples were used … …American Journal of Agricultural and Biological Sciences, Vol. 4, Issue 2 · 30 Jun 2009 · 8,467 accessesView PDF Cite

Research ArticleOpen accessDevelopment of Vegetable Based Milk from Decorticated Sesame (Sesamum Indicum)Jihad M. Quasem, Ayman Suliman Mazahreh, Khaled Abu-AlruzProblem statement: Decorticated sesame seed can supply us with nutritious, functional and healthy meals with relatively low cost. These properties make sesame a valuable source of protein and other nutrients to be utilized in imitated dairy products, which could be used for infant and adults with lactose intolerance as well as for vegetarian or others who like to eat dairy … …American Journal of Applied Sciences, Vol. 6, Issue 5 · 31 May 2009 · 11,304 accessesView PDF Cite

Research ArticleOpen accessThe Effect of adjusting PH on Stretchability and Meltability to White Brined Nabulsi CheeseAyman Suliman Mazahreh, Jihad M. Quasem, Ali Faleh Al-Shawabkeh, Ibrahim Abdullah AfanehProblem statement: Boiled white brined (Nabulsi cheese) is the mostly consumed in Jordan; this cheese should show meltability and high stretchability in order to fit in the production of high quality Kunafa and other popular local sweets and pastries.The most outstanding characteristic of Nabulsi cheese is the long keeping ability (more than one year) without cooling, since it is preserved … …American Journal of Applied Sciences, Vol. 6, Issue 4 · 3 Apr 2009 · 7,789 accessesView PDF Cite

Research ArticleOpen accessEvaluation of the Chemical and Sensory Attributes of Solar and Freeze-Dried Jameed Produced from Cow and Sheep Milk with the Addition of Carrageenan Mix to the Jameed PasteAyman Suliman Mazahreh, Ali Faleh Al-Shawabkeh, Jihad M. QuasemJameed is a fermented dried dairy product in the form of stone hard balls or other shapes produced by straining the heated buttermilk on cloth mesh bags, salting the formed paste by kneading, shaping and drying in the sun. This product is reconstituted after disintegration to be used in the preparation of Mansaf, the national dish in Jordan, which is … …American Journal of Agricultural and Biological Sciences, Vol. 3, Issue 3 · 30 Sep 2008 · 8,180 accessesView PDF Cite