Репозиторий АТУ

Посмотр 2. Технология продуктов питания по названию

Посмотр 2. Технология продуктов питания по названию

Отсортировать по:Порядку:Результатам:

  • 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 ...
  • 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 ...
  • 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)
  • 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. ...
  • Determination of ecological safety and meat microbiological indicators 
    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 ...
  • Determination of the nutritional and biological value of semi-smoked sausage products made from beef 
    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 ...
  • Development and technology of dairy products for hero-dietary products 
    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 ...
  • Development of a new variety of meat and vegetable cutlets 
    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 ...
  • Development of biopolymer based colorimetric indicator for monitoring of meat and fish freshness 
    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 ...
  • Development of gerodietary meat products 
    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 ...
  • 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 blue corn germ levels on quality characteristics of reduced-fat sausages 
    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. ...
  • Effect of Dry Goji Berry and Pumpkin Powder on Quality of Cooked and Smoked Beef with Reduced Nitrite Content 
    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 ...
  • 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)
  • Effectiveness of digital traceability in long-term storage of semi-smoked sausages 
    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 ...

Поиск в системе


Расширенный поиск

Просмотр

Моя учетная запись