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Посмотр 1. Факультет пищевых технологий по названию

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A composition of medicinal plants with an enhanced ability to suppress microsomal lipid peroxidation and a protective activity against carbon tetrachloride-induced hepatotoxicity

Aralbaeva, N.A.; Mamataeva, A.T.; Zhaparkulova, N.I.; Utegalieva, R. S. (Almaty technological university, 2017)

Treatment of liver injury induced by various toxicants represents a serious clinical challenge. Here, we utilized the ability of natural agents to inhibit microsomal lipid peroxidation (LPO) as the in-vitro screening ...
Advancements in artificial intelligence- imaging analysis (ia) systems technology for comprehensive quality evaluation of pet food products

Rishav, Kumar Sharma (Almaty technological university, 2024-2)

The increasing demand for high-quality pet food products and the need for strict safety standards have led to the exploration and development of technologies that can accurately and quickly assess the quality of these ...
Agro-ecological analysis of optimization of extruding parameters of feed additive based on rice processing products

Kenenbay, Sh.I.; Zhiyenbayeva, S.T.; Baiysbaeva, M.P.; Zhetpisbaeva, B.Sh.; Syzdykova, L.S. (Almaty technological university, 2018)

Agroecology is the study of ecological processes applied to agricultural production systems. Bringing ecological principles to bear in agroecosystems can suggest novel management approaches that would not otherwise be ...
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, ...
Analysis of the problem of bread flour enriched with biologically active substances

Batyrbayeva, N.B.; Zhienbayeva, S.T.; Alimkulov, Zh.S. (Almaty technological university, 2013)

To the article the results of analysis of problem of enriching of flour bioactive substances are driven. In Russia and abroad in flour-miller enterprises for enriching of flour new innovative vitamin-mineral ...
Application and safety of pectin substances from vegetable raw materials in bread production

Zheldybaeva, A.A.; Azimova, S.T.; Aman, S.Е.; Temirbekkyzy, А.; Sarsenbayeva, Z.Т. (Almaty technological university, 2024-2)

Currently, pectin substances and their compounds are often used in cooking as an anionic surfactant. In the technology of food preparation, such properties of pectin substances as swelling, thickening, gel-forming, ...
Bacillus thuringiensis энтомопатогенді бактерия штамдарының дақылдық морфологиялық ерекшеліктерін зерттеу

Нүсіпжан, А.Қ.; Абдулина, А.Н. (Алматинский Технологический Университет, 2018)
Base matrices – invariant digital identifiers of food products

Assembayeva, E.K. (Almaty technological university, 2018)

The work shows the prospects of developing a single basic product matrix (basic food semi-finished product) for the subsequent design of technologies for a group of homogeneous products. Implementation of this principle ...
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 ...
Color dynamics of cooked sausages after nitrite reduction and incorporation of biologically active substances

Kolev, N D.; Vlahova-vangelova, D B.; Balev, D K.; Dragoev, S G. (Almaty technological university, 2022-3)

In most cases, the color of meat products is the factor influencing consumer choice. It’s formation and preservation is the highest priority. Sodium nitrite is used for fixation of the pleasant pink-red color, but also has ...
Comparative analysis of antibiotics in broiler meat using different methods

Akhmet, ZH.T.; Zhaksylykova, G.N.; Serikbayeva, A.D. (Almaty technological university, 2024-1)

The poultry industry is one of the fastest-growing industries worldwide, and broiler chicken meat is one of the main sources of meat. To speed up the growth of chickens in a short period of time, poultry farmers use ...
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 ...
Comparative assessment of antioxidant and membrane-protective properties of medicinal plant extracts

Aralbaeva, A.N.; Mamataeva, A.T.; Zamaraeva, M.V.; Murzahmetova, M.K. (Almaty technological university, 2018)

Medicinal plants are a valuable raw material for obtaining phytodrugs with a wide range of pharmacological and therapeutic effects, which are acting fast, do not possess cumulative properties and are less accompanied by ...
Concentrations of nutrients in six muscles of bactrian (Camelus bacterianus) camels

Kenenbay, Sh.I. (Almaty technological university, 2018)

Differences between muscles in concentrations of proximate composition, minerals, cholesterol, amino acids, fatty acids and vitamins for the Infraspinatus (IS), Triceps brachii (TB), Longissimus thoraces (LT), Biceps femoris ...
Control of microbiological hazards (HACCP - Hazard Analysis and Critical Control Points)

Kalybekova, N.T.; Zhexenbay, N.; Syzdykova, L.S. (ATU, 2018)
Cooperative antiproliferative and differentiation-enhancing activity of medicinal plant extracts in acute myeloid leukemia cells

Zhamanbayeva, G.T.; Aralbaeva, A.N.; Murzahmetova, M.K.; Tuleukhanov, S.T; Danilenko, M. (Almaty technological university, 2016)

Acute myeloid leukemia (AML) is an aggressive hematopoietic malignancy with poor prognosis and limited treatment options. Sea buckthorn (Hippophae rhamnoides) berries, dog rose (Rosa canina) rosehips, and garden sage ...
Cүт қышқылды сусындар технологиясын жетілдіруде ешкі сүтін қолдану

Джетписбаева, Б.Ш.; Мухтарханова, Р.Б.; Матибаева, А.И. (Алматинский технологический университет, 2019)

СYткышкылды сусын eндiру Yшiн непзп шиюзат ретшде колданылатын ешю сутшщ физико-химиялык жэне технологиялык касиеттерiн жэне дэндьбуршакты дакыл шикiзат ретiнде алынган жасымыктыц CYтке косу жолдарын зерттелдi. Жасымык ...
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.
Determination of casein in milk

Kalimoldina, L.M.; Abdykarimova, A.P.; Alipbaev, A.N. (Almaty technological university, 2021)

In the present study the precipitation of casein from the various milk samples such as cow milk, goat milk were studied. The technique of precipitation of casein is used to predict the protein content in the milk samples. ...

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