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Просмотр по автору "Uzakov, Y.M."

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Determination of amino acid and chemical composition in cuts of lamb carcasses

Uzakov, Y.M.; Dihanbaeva, F.T.; Matibayeva, A.I.; Dzhetpisbaeva, B.Sh. (Almaty technological university, 2015)

This article presents evidence-based assessment of food and biological value of mutton. The content of amino acid composition of amino acids in protein hydrolyzed products of water, fractions in various cuts of lamb carcasses.
Effect of Dry Goji Berry and Pumpkin Powder on Quality of Cooked and Smoked Beef with Reduced Nitrite Content

Serikkaisai, M.S.; Vlahova-Vangelova, D.B.; Dragoev, S.G.; Uzakov, Y.M.; Balev, D.K. (Almaty technological university, 2014)

The colorant and antioxidant activity of dried fruits of Goji Berry (GB) (Lycium chinense) and/or butternut Pumpkin Powder (PP) (Cucurbita moschata) can be used for reduction of part of nitrites in cooked and smoked meat ...
Improving of the oxidative stability and quality of new functional horse meat delicacy enriched with sea buckthorn (hippophae rhamnoides) fruit powder extracts or seed kernel pumpkin (cucurbita pero l.) Flour

Uzakov, Y.M. (Almaty technological university, 2017)

The antioxidant and antimicrobial activity of powder fruit extract of sea buckthorn (FESB) (Hippophae rhamnoides) or seed kernel pumpkin (SKPF) (Cucurbita pero L.) flour can be used for producing new functional cooked ...
Study of the National Cooked Smoked Meat Products While Tests With Laboratory Animals at the Pathology Models With the Purpose to Confirm the Set of Biocorrective Features

Uzakov, Y.M.; Taeva A. (Almaty technological university, 2018)

Conducted physico-chemical and biological studies of Goji berries and national products made it possible to obtain information on the bioavailability of nutrients included in the product, to evaluate their food value and ...

Просмотр по автору "Uzakov, Y.M."

Просмотр по автору "Uzakov, Y.M."

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