Репозиторий АТУ

Browsing 2. Технология продуктов питания by Title

Browsing 2. Технология продуктов питания by Title

Sort by: Order: Results:

  • 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 ...
  • Kenenbay, Sh.Y. (Almaty technological university, 2017)
    Casein proteins of camel milk were obtained from skimmed milk by sedimentation (pH 4.6) at 24°C. To sediment proteins from mare milk, pH was increased to 4.6 and milk was centrifuged at 45,000 rpm for 30 minutes at 4°C. ...
  • Alimardanova, M.K.; Bakiyeva, V.M. (Almaty technological university, 2024-1)
    The current trend of health-conscious consumers and healthy eating habits is encouraging researchers to explore the development of food products with synbiotic benefits. Dietary fiber in vegetables, fruits and cereals is ...
  • Abdizhapparova, B.T.; Khanzharov, N.S.; Pankina, I.A. (Almaty technological university, 2021-02)
    The role of European documents in the development of learning outcomes is described in the paper. In addition to the main European documents describing the qualification level of graduates, the sectoral frameworks provide ...
  • Iskineyeva, A.; Mustafaeva, A.; Kozhamsugirov, K.; Fazylov, S.; Bakirova, R.; Muratbekova, А.; Vlasova, L. (Almaty technological university, 2022-2)
    The article presents the study results of the functionally enriched meat product from lamb and ostrich meat with a biologically active additive. The fat-soluble vitamin complex "aevit" encapsulated with the food oligosaccharide ...
  • Kenenbay, SH.I.; Sacco, I.T. (ATU, 2015)
    This article presents the results of the development soft combined stuffing products from camel meat with fillers for the purpose of improvement and biological value of the product. During research influence of dose of ...

Search DSpace


Advanced Search

Browse

My Account