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Просмотр по автору "Vlahova-Vangelova, D.B."

Просмотр по автору "Vlahova-Vangelova, D.B."

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  • 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 ...
  • Effectiveness of digital traceability in long-term storage of semi-smoked sausages 
    Kulazhanov, T.K.; Baibolova, L.K.; Serikkyzy, M.S.; Balev, D.K.; Vlahova-Vangelova, D.B. (Almaty technological university, 2024-2)
    Semi-smoked sausages are one of the most popular meat products in the world. However, during long-term storage, semi-smoked sausages can be subjected to various unfavorable factors that can lead to deterioration of their ...
  • Improvement of meat product traceability system using digital technologies 
    Serikkyzy, M.S.; Balev, D.K.; Vlahova-Vangelova, D.B. (Almaty technological university, 2023-4)
    This research work addresses the issue of enhancing the effectiveness of the meat product traceability system using modern digital technologies. In the context of increasing demand for food safety and minimizing risks to ...
  • Traceability of meat products with incorporated functional ingredients 
    Kulazhanov, T.K.; Baibolova, L.K.; Serikkyzy, M.S.; Balev, D.K.; Vlahova-Vangelova, D.B. (Almaty technological university, 2023-3)
    The demand for natural and functional food products is constantly increasing, driving the research on new ingredients and technologies to enhance the quality and safety of meat products. This literature review focuses on ...

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