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Browsing 2. Технология продуктов питания by Title

Browsing 2. Технология продуктов питания by Title

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  • 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 ...
  • 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 ...
  • 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 ...
  • Kalybekova, N.T.; Zhexenbay, N.; Syzdykova, L.S. (ATU, 2018)
  • 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 ...
  • 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.
  • 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. ...
  • Abzhanova, Sh.А.; Berdigaliuly, S.; Baimaganbetova, U. (Almaty technological university, 2014)
    This article shows the increase of the role of preventive nutrition in ecological situation, which is aimed at strengthening the protective powers of organism as well as at the reduce of the risk of the influence of ...
  • Syzdykova, L.S.; Abdiyeva, K.M.; Yessenkulova, ZH.ZH.; Baigabylov, R.K. (Almaty technological university, 2024-1)
    Sausage products belong to high-calorie products with their own taste and aroma and occupy a significant share in the meat products market of Kazakhstan. In the modern era, one of the most important directions in the ...
  • Dihanbaeva, F.; Zhaxybayeva, E.; Zhunusova, G. (Almaty technological university, 2018)
    Population aging is one of the global problems of the modern world. Today, there are various, contradictory opinions about the possibility of prolonging life. Aging is the inevitable process of all living organisms, but ...
  • Kenenbay, SH.Y.; Gornikov, N.V.; Yemelina, V.V. (Almaty technological university, 2023-2)
    Modern problems of the food industry in Kazakhstan are considered. To solve these problems, a recipe for new meat chopped semi-finished products using dietary fiber has been developed. The analysis of physical and chemical ...
  • Sailaukhanuly, Y.; Rakhmet, S.; Azat, S.; Yeszhan, Y.; Toshtay, K.; Busquets, R. (Almaty technological university, 2024-1)
    The need to extend food products' shelf lives is growing as a result of efforts to cut expenses and minimize food waste. The food industry is interested in solutions that would make it easy to keep food fresh and safe for ...
  • Bednyagin, D. (Almaty technological university, 2024-2)
    The relevance of the presented research on the development of gerodietary meat products is due to the fact that the relative preferences shown by older people to various protein sources, including animal protein sources ...
  • 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 ...
  • 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 ...
  • Korzeniowska, M. (Almaty technological university, 2024-2)
    The impact of reducing pork fat levels from 21% to 5% with varying concentrations of blue corn germ (2%, 3.5%, 5%, 8.5%, 13.5%, and 18.5%) on the physicochemical and textural properties of low-fat frankfurters was investigated. ...
  • 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 ...
  • Baibolov, K.; Baibolova, L.K.; Tutebaeva, K.; Kemerbekova, A.; Alybaeva, M. (Almaty technological university, 2016)
  • Kulazhanov, T.K.; Baibolova, L.K.; Serikkyzy, M.S.; Balev, D.K.; Vlahova-Vangelova, D.B. (Almaty technological university, 2024-2)
    Semi-smoked sausages are one of the most popular meat products in the world. However, during long-term storage, semi-smoked sausages can be subjected to various unfavorable factors that can lead to deterioration of their ...
  • 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 ...

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