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Browsing 2. Технология продуктов питания by Author "Baibolova, L.K."

Browsing 2. Технология продуктов питания by Author "Baibolova, L.K."

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  • 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 ...
  • 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)
  • Nutrient research of chopped semi-finished products enriched with a protein-carbohydrate composition 
    Absalimova, M.A.; Baibolova, L.K.; Tayeva, A.M.; Glotova, I.A.; Choi, Mi-Jung (Almaty technological university, 2024-1)
    The difficulty in solving a multicomponent formulation problem is that five or more ingredients are currently used in product design. Solving a system of linear equations and inequalities with such a large number of variables ...
  • Research of the soy okara impact on the quality indicators of meat chopped semi-finished products 
    Absalimova, M.A.; Baibolova, L.K.; Taeva, A.M.; Glotova, I.A. (Almaty technological university, 2022-2)
    The article presents studies of the influence of the re cipe composition, in particular, the mass fraction of herbal additives on the organoleptic, functional and technological properties of food systems of a combined co ...
  • 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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