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Browsing 1. Факультет пищевых технологий by Title

Browsing 1. Факультет пищевых технологий by Title

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  • Development of new food products from millet 
    Kenenbay, SH.Y.; Badmaeva, I.I.; Sovetkalieva, ZH.R. (Almaty technological university, 2022-4)
    Proper nutrition can give us health, longevity and beauty. It assumes that the body regularly needs the necessary amount and many nutrients such as proteins, carbohydrates, fats, water, minerals, vitamins should be supplied ...
  • Development of sausage with protein supplements 
    Abzhanova, Sh.; Baibolova, L.K.; Rskeldiev, B.A.; Berdigaliuly, S. (Almaty technological university, 2018)
    In this article is presented the technology of meat production products combined dietary and therapeutic and prophylactic purpose with an optimal calcium and iron. In modern conditions the development of market economy ...
  • Development of Technology for Multicomponent Brine 
    Abzhanova, Sh.А.; Baibolova, L.K.; Matibayeva, A. I.; Zhetpisbaeva, B.Sh.; Rskeldiev, B.A.; Mukhtarkhanova, R.B. (Almaty technological university, 2017)
    This article describes the development of the technology of multi-component brine from soy and pumpkin juice. To create a new recipe sausages and meat semi-finished products used supplements that have a beneficial effect ...
  • 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 ...
  • Education, results-oriented 
    Bozhbanov, A.Zh. (Almaty technological university, 2016)
  • 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 ...
  • Effect of moisture and the hydrothermal treatment on the mechanical properties of seeds 
    Baibolov, K.; Baibolova, L.K.; Tutebaeva, K.; Kemerbekova, A.; Alybaeva, M. (Almaty technological university, 2016)
  • Effect of polyacrylamide on the discharge of tin ions and ways of use into instrument engineering 
    Kozybayev, A.; Nabiyeva, Zh.S. (Almaty technological university, 2017)
  • Effects of fermentation on the degree of breaking up of bone particles in meat and bone paste from cattle bones 
    Kakimov, A.; Mayorov, A.; Baikadamova, A.; Kabdylzhar, B.; Suychinov, A.; Yessimbekov, Zh. (Almaty technological university, 2021-03)
    Bone processing is an urgent task of rational use of meat industry waste. Disposal of cattle bones can be carried out by different methods. Various methods are used for processing bone raw materials, such as mechanical ...
  • Electrophoretic Identification of Casein in Various Types of Milk 
    Kenenbay, Sh.Y. (Almaty technological university, 2017)
    Casein proteins of camel milk were obtained from skimmed milk by sedimentation (pH 4.6) at 24°C. To sediment proteins from mare milk, pH was increased to 4.6 and milk was centrifuged at 45,000 rpm for 30 minutes at 4°C. ...
  • Enrichment of wheat bread with dietary fiber 
    Bayisbaeva, М.P.; Moldakulova, Z.N.; Dairasheva, S.T.; Rahimberdieva, F.А.; Sottnikova, V. (Almaty Technological university, 2020)
    Considering that small amounts of dietary fiber in wheat flour, the aim of the work is to develop the formula and technology of wheat bread enriched with high nutritional and biological food fibers. The sample was identified, ...
  • Ensuring the safety in the production of fermented milk products with enterosorbing dietary fibers 
    Alimardanova, M.K.; Bakiyeva, V.M. (Almaty technological university, 2024-1)
    The current trend of health-conscious consumers and healthy eating habits is encouraging researchers to explore the development of food products with synbiotic benefits. Dietary fiber in vegetables, fruits and cereals is ...
  • European framework standards for study programs in food science and engineering 
    Abdizhapparova, B.T.; Khanzharov, N.S.; Pankina, I.A. (Almaty technological university, 2021-02)
    The role of European documents in the development of learning outcomes is described in the paper. In addition to the main European documents describing the qualification level of graduates, the sectoral frameworks provide ...
  • 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 effect of plant material on the quality of cooked sausages 
    Sarsembekova, A.; Korzeniowska, M.; Uzakov, Y; Zheleuova, Zh (Almaty technological university, 2020)
    Various amounts of buckwheat hulls (1%, 1,5%, and 3%) were added to cooked turkey sausages. The effect of buckwheat hulls on the physicochemical characteristics of the cooked turkey sausages, including, pH, instrumental ...
  • 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 ...
  • Extraction of fruit and berry raw materials for the production of beer for special purpose 
    Kekibayeva, A.K.; Kantay, A.A.; Baygaziyeva, G.I. (Алматы технологиялық университетінің хабаршысы, 2020)
    Currently, the expаnsion of the rаnge of the brewing industry is possible due to the introduction of аn unconventionаl type of plаnt rаw mаteriаls in the technology, which will аllow producing speciаl -purpose drinks with ...
  • 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 ...
  • Functionally enriched meat product with incapsulated vitamin supplement 
    Iskineyeva, A.; Mustafaeva, A.; Kozhamsugirov, K.; Fazylov, S.; Bakirova, R.; Muratbekova, А.; Vlasova, L. (Almaty technological university, 2022-2)
    The article presents the study results of the functionally enriched meat product from lamb and ostrich meat with a biologically active additive. The fat-soluble vitamin complex "aevit" encapsulated with the food oligosaccharide ...

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