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Посмотр 3. Безопасность и качество пищевых продуктов по названию

Посмотр 3. Безопасность и качество пищевых продуктов по названию

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  • Analysis of the influence of heating temperature on the convective drying process 
    Alexeyeva, N.V.; Satayev, M.I.; Azimov, A.M.; Shakiryanova, Z.M.; Duisebayev, S.E.; Ashirbayev, ZH.S. (Almaty technological university, 2024-2)
    The study examines the influence of heating temperature during the convective drying of fruits on the mass fraction of moisture in the finished product. Convective drying is a promising method for preserving products, ...
  • Bio йогурт из овечьего молока и сока айвы 
    Аязбекова, М.А. (Алматинский Технологический Университет, 2016)
    В статье освещается пищевая, биологическая и энергетическая ценность, лечебно-профилактические и диетические свойства нового молочно-фруктового продукта. Новизна продукта доказывается приведенными данными экспериментального ...
  • Bio-fermented milk product based on l.acidophilus fortified by sanguisorba officinalis extract 
    Utebaeva, A.A.; Gabrilyants, E.A.; Abish, ZH.A.; Aitbaeva, A.ZH.; Islamova, G.E. (Almaty technological university, 2024-1)
    The development of new functional food products containing probiotics and prebiotics of plant origin has actual scientific and practical values. The presented study purpose is the creation of fermented milk products based ...
  • Comparative analysis of the quality indicators of bread made of composite flour using ozonated water 
    Azimova, S.T.; Nassipkali, K.A.; Iztaev, A.I.; Makhmudov, F.A. (Almaty technological university, 2022-3)
    According to the First President of Kazakhstan, it is important to exclude any possibility of food shortages. In this regard, the primary task of the population is to create innovative technologies for the successful ...
  • Determination of the parameters of freeze-drying honey 
    Tultabayeva, T.CH.; Zhumanova, U.T.; Tultabayev, M.CH.; Shoman, A.YE.; Tapalova, A.B.; Shoman, A.K.; Tultabayev, B.CH. (Almaty technological university, 2022-3)
    The article presents the results of studies of freeze-drying of various types of honey. The purpose of the research was to determine the optimal parameters for the freeze-drying of honey. The physical and chemical parameters ...
  • Development of compound feed recipes for broiler chickens (13-28 days) using vermiculite 
    Zhienbaeva, S.T.; Yermukanova, A.M.; Kultaeva, D.S.; Stankevych, G.N. (Almaty technological university, 2024-1)
    Recently, in the CIS countries and abroad, to compensate for the mineral deficiency of feed rations and reduce their cost, substances of natural origin have increasingly begun to be used: zeolites, travertines, sapropels, ...
  • Development of technology production of soft cheese "mozzarella" on the basis of goat's milk 
    Orymbetova, G.E.; Kassymova, M.K.; Orymbetov, E.M.; Azimova, S.T. (Almaty technological university, 2023-4)
    Among variety of food products, cheeses occupy one of the leading places. It is a concentrated protein product that is easily absorbed by body and has good organoleptic properties. The purpose of research is to develop ...
  • Evaluation of quality indicators of pectin-containing extracts of melons 
    Аzimova, S.; Kizatova, М.; Iskakova, G.; Uikassova, Z. (Almaty technological university, 2020)
    The article investigated the analytical characteristics of pectin-containing extracts from pumpkin extracts of the "Karina" variety and melon of the "Torpeda" variety, their ability to form alkalis and complex. Based on ...
  • Evaluation of the Effectiveness of Implementing Control Systems in the Increasing of Food Safety 
    Uazhanova, R.; Tungyshbaeva, U.; Kazhymurat, A.; Mannino, S. (ATU, 2018)
    The effectiveness of using control systems in internal training of quality management and food safety is considered. In order to investigate the efficiency of used control systems and analyzing their feedback, the ratio ...
  • Fatty acid composition of soft whey cheese 
    Zhakupova, G.N.; Tultabayeva, T.CH.; Sagandyk, А.Т.; Kalemshariv, B.; Nurtayeva, A.B.; Toregeldy, Z.S. (Almaty technological university, 2023-4)
    Due to the existing environmental and economic situation, there is a tendency to produce new food products with a balanced composition and beneficial properties for the human body. In this context, new groups of products ...
  • Flaxseed oil as a component for producing spreads of functional direction 
    Baigenzhinov, K.A; Baikenov, A.O; Muslimov, N.ZH; Yessimova, ZH.A (Almaty technological university, 2022-1)
    The article presents the physicochemical characteristics and fatty acid composition of unrefined flaxseed oil produced in the territory of the Republic of Kazakhstan. The possibility of using this oil as a basis for obtaining ...
  • Functional whey-based drinks with grape pomace extract and fruit juice 
    Utebaeva, A.A.; Alibekov, R.S.; Sysoeva, M.A.; Orymbetova, G.E.; Ablash, A.A.; Abish, ZH.A. (Almaty technological university, 2024-3)
    Industrial waste leads to pollution and deterioration of the environment, as well as harming the living population and animals. Whey, being a by-product of milk processing, is a source of protein and nitrogenous compounds, ...
  • Justification of the structure observation network environment of the oil and gas sector 
    Aidosov, A.A.; Azhieva, G.I.; Zaurbekov, N.S.; Zaurbekova, N.D.; Zaurbekova, G.N.; Uazhanova, R.U. (ATU, 2015)
    In this paper justification of the structure designed observation network environment of the oil and gas sector. On oil and gas facilities necessary to carry out both public and industrial control. At the organization of ...
  • Methods of maral (caspian red deer) dried blood production by sublimation and evaluation of its quality 
    Namysbayeva, A.B.; Zhamurova, V.S.; Kozhabergenov, A.T. (Almaty technological university, 2024-3)
    The presented article represents the results of a thorough investigation aimed at a deep understanding of the process of producing dried maral blood using the sublimation method. The main focus is on analyzing the technological ...
  • Nutritional value and safety of camel milk in mangistau region of the Republic of Kazakhstan 
    Ayazbekova, M.A.; Yessenova, A.B. (Алматинский Технологический Университет, 2018)
    In this article, the nutritional value and indexes of chemical and biological safety of camel milk in Mangistau region of the Republic of Kazakhstan are considered. Mangistau region is located in the south-west of Ka-zakhstan, ...
  • Product characteristics and study of the biochemical composition and safety of meat quality dichi 
    Zheldybayeva, A.A.; Army, M. (ATU, 2018)
    Nonconventional types of meat become attractive to the meat industry, restaurant business and consumers as new, exclusive, eco-friendly and exotic types of meat and meat products. As kryakva meat easily usvoyaemy, rich ...
  • Production of fermented milk from reconstituted skimmed milk 
    Shingisov, A.U.; Khamitova, B.M.; Tastemirova, U.U. (Almaty technological university, 2020)
    Fermented milk products produce with application of different lactic acid bacteria, these products are widely used by millions in the world. The consumption of milk products has decreased during last years; this tendency ...
  • Quality and quantitative traits of non-alcoholic beer with flavour-improved taste 
    Baybatyrov, T.A.; Nauryzbayeva, A.ZH.; Baygazieva, G.I. (Almaty technological university, 2024-1)
    The non-alcoholic and low-alcohol beer market has grown significantly in recent years and is predicted to continue growing. However, non-alcoholic and low-alcohol beers have organoleptic problems and are not recognized by ...
  • Research of qualitative indicators of mare's milk in farms of almaty region 
    Tultabayeva, T.CH.; Zhumanova, U.T.; Tultabayev, M.CH.; Shoman, A.K. (Almaty technological university, 2022-3)
    As you know, mаre's milk is used for the prevention of lung diseases, as well as for the treаtment of gаstrointestinal diseases to restore the disturbed intestinal microflora. In this regаrd, it is especially important to ...
  • Research of safe methods of production of canned vegetables using grain crops 
    Sengirbekova, L.K.; Syzdykova, L.S.; Petrov, A.N. (Almaty technological university, 2022-2)
    This article presents microbiological study of canned vegetable snacks replaced with various cereals.Currently both abroad and in our country, regulatory documents and recommendations on ensuring quality and safety of ...

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