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Browsing 3. Безопасность и качество пищевых продуктов by Title

Browsing 3. Безопасность и качество пищевых продуктов by Title

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  • A cruentus амарант ұнын қолдану арқылы печенье технологиялық қасиеттерін комплексті зерттеу 
    Сарсекова, А.К.; Уажанова, Р.У. (Алматы технологиялық университеті, 2012-6)
    Берілген мақалада жоғары биологиялық құндылықты печенье дайындау үшін, бірінші сұрыпты бидай ұнына Қазақстанның жергілікті жағдайында өсірілген амаранттан жасалған ұнды қолдану бойынша зерттеу нәтижелері көрсетілген. Себебі, ...
  • 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 a technology for a new lactic acid product using a microbiological consortium 
    Itbalakova, A.B.; Rebezov, M.B. (Almaty technological university, 2025-1)
    This article examines the characteristics and methods of obtaining a new fermented dairy product derived from a microbiological consortium. In the agricultural sector, there is potential for using propionic acid bacteria ...
  • 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 ...
  • Emerging innovations in pet food industry sustainability, nutrition, and consumer trends in 2024 
    Kumar, Rishav; Sharma, Ankit (Almaty technological university, 2024-4)
    The pet food industry in 2024 is at a pivotal juncture, marked by transformative advancements in sustainability, nutritional science, and consumer-centric innovation. This review explores emerging trends that redefine pet ...
  • 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 ...
  • Fortification of millet porridge 
    Satayev, B.M.; Alibekov, R.S.; Konarbaeva, Z.K.; Mustapa Kamal, S.M. (Almaty technological university, 2024-4)
    Daily nutritional products fortified with natural additives containing biologically active compounds can be classified as functional food products. Millet is a valuable cereal crop that is characterized by a low glycemic ...
  • 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, ...
  • Haнға a. cruentus амарант ұнын қосу арқылы микробиологиялық және санитарлық зерттеулері 
    Жакатаева, А.Н.; Уажанова, Р.У. (Алматы технологиялық университеті, 2012-6)
    Шикізат ресурсын қалпына келтіру мәселесін шешу үшін нанның құрамын жақсарту, ұнын көтеру мен сапасын жақсартуда экономикалық тиімділікті арттыратын амарант ұнын нан технологиясына пайдалану қазіргі кезде өзекті мәселе. ...
  • Iron deficiency and milk fortification 
    Mussayeva, S.J.; Iskakova, ZH.A.; Aitbaeva, A.; Dautkanova, D.R.; Iztileuov, M. (Almaty technological university, 2025-1)
    Modern food products do not contain a high content of nutrients, in particular minerals. The consumption of such products affects not only the health of the nation but also the economy of the country. According to the World ...
  • 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 ...
  • Machine learning in pet food: a comprehensive review of applications, challenges, and future directions 
    Kumar, Rishav; Sharma, Ankit (Almaty technological university, 2025-1)
    The global pet food industry is rapidly evolving with the integration of machine learning (ML) technologies. ML plays a crucial role in optimizing ingredient formulation, enhancing quality control, personalizing nutrition, ...

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