Репозиторий АТУ

Browsing 1. Факультет пищевых технологий by Author "Matibayeva, A.I."

Browsing 1. Факультет пищевых технологий by Author "Matibayeva, A.I."

Sort by: Order: Results:

  • 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.
  • Improvement of physical technology on the basis of lower component additional 
    Matibayeva, A.I.; Zhetpisbaeva, B.Sh. (Almaty technological university, 2018)
    Development of ice cream technology based on polycomponent products. Since the chemical composition and properties of dates have a determining effect on human consumption, they decided to use it in obtaining ice cream ...
  • Preparation of sugar cookies recipe from non-traditional flour additives 
    Matibayeva, A.I.; Zhetpisbaeva, B.Sh. (Almaty technological university, 2018)
    The article reveals the issues of obtaining a new technology for the production of cookies for healthy food, from gluten-free raw materials. А recipe of sugar cookies from rice and soy flour.
  • Research of Fatty Acid Composition of Samples of Bio-Drink Made of Camel Milk 
    Dihanbaeva, F.T.; Zhetpisbaeva, B.Sh.; Matibayeva, A.I. (Almaty technological university, 2018)
    Adequate nutrition is the most important determinant of the human health. Taking into account this factor, development of the technology for special purpose dairy products based on camel milk using probiotic starter cultures ...
  • Research of the impact of a vegetable protein composition on the functional and technological properties of national meat products 
    Abzhanova, Sh.А.; Bulambayeva, A.A.; Zhetpisbaeva, B.Sh.; Kozhakhiyeva, M.O.; Matibayeva, A.I.; Serikkyzy, M.S.; Rskeldiev, B.A. (Almaty technological university, 2018)
    The purpose of this research was to study the impact of a vegetableprotein composition on the functional and technological properties of national meat products. The paper showed the modern ways to improve the quality and ...
  • Research on the production technologyof vitaminenriched quark 
    Alimardanova, M.K.; Zhetpisbaeva, B.Sh.; Matibayeva, A.I. (Almaty technological university, 2018)
    Development of general food market in the Republic of Kazakhstan is directly related to improving the quality of produced products and improving the production technology of new products with high nutritional and biological ...

Search DSpace


Browse

My Account