Results 1 to 10 of about 134,373 (164)

STUDY OF ZONED VARIETIES OF FRUIT AND VEGETABLE PRODUCTS FOR THE DEVELOPMENT OF TECHNOLOGIES FOR OBTAINING BIOECOLOGICAL PRODUCTS WITH FUNCTIONAL PROPERTIES

Алматы технологиялық университетінің хабаршысы, 2022
This article presents the results of patent and information research with the study of scientific and technical literature of domestic and foreign researchers, with the study of materials of Internet resources, available statistical data on the ...
M. T. VELYAMOV, A. B. OSPANOV, I. POTOROCO, S. M. VELYAMOV, L. A. KURASOVA, A. B. TAGAYEVA, A. Z. SARSENOVA, A. E. KAYIRBAEVA, N. A. SADYKOVA   +8 more
doaj   +1 more source

TECHNOLOGY OF PRODUCTION PROCESS AND ENCAPSULATION FRUIT AND BERRY CONCENTRATES

Алматы технологиялық университетінің хабаршысы, 2022
The article presents 2 methods for making concentrates from fruits and berries, which were later used as a filler for alginate capsules. The results of the physicochemical parameters of the obtained concentrates are presented.
Assan Bekeshovich Ospanov, Shukhrat Massimzhanovich Velyamov, Raushan Kadyrhanovna Makeeva, Raushan Tastanova   +3 more
doaj   +3 more sources

Development of technology of blended pumpkin-based juices

Алматы технологиялық университетінің хабаршысы, 2023
All world and domestic experience shows that in modern conditions it is impossible to provide the human body with the optimal amount of biologically valuable substances at the expense of ordinary food.
G. Е. Zhumaliyeva, U. Chomanov, G. S. Aktokalova, M. Idayatova, N. Tultabaev   +4 more
doaj   +1 more source

Study of amino acid composition of filling for extruded grain crops

Алматы технологиялық университетінің хабаршысы, 2021
In this paper, the amino acid composition of protein filling for extruded grain products is studied. According to research, essential amino acids make up more than 1/3 of all amino acids, which means that the protein filling is of high quality.
U. Ch. Сhomanov, G. E. Zhumalieva, M. Ch Tultabayev, G. S. Aktokalova, R. K. Kassimbek, A. K. Shoman   +5 more
doaj   +1 more source

Relevance of expanding the range of phytodrinks based on honey and ginger

Алматы технологиялық университетінің хабаршысы, 2022
The Republic of Kazakhstan has a unique natural and climatic potential for the production of beekeeping products with high functional properties. Today, Kazakhstan produces about 12 thousand tons of honey per year, but the share of honey used in the ...
Sh. M. Velyamov, M. T. Velyamov, L. A. Kurasova, A. Berik   +3 more
doaj   +3 more sources

Research of extruded products with protein filling

Алматы технологиялық университетінің хабаршысы, 2021
In this paper, we examine extruded products with protein filling, obtained with different particle size of crushed grains. It was found that the physical-chemical and organoleptic parameters of finished products differ slightly from each other.
U. Ch. Сhomanov, G. E. Zhumalieva, M. Ch. Tultabayev, G. S. Aktokalova, R. K. Kassimbek   +4 more
doaj   +1 more source

USE OF SUGAR BEET PRODUCTION WASTE IN FEED ADDITIVES

Алматы технологиялық университетінің хабаршысы, 2022
This article presents a recipe for a feed additive for dairy cows. According to the calculated recipe, experimental batches of feed additives were developed in the feed mill. The nutritional and energy value of the obtained feed additives were determined.
Z. H. ALIMKULOV, G. ZHUMALIEVA, A. AMANTAYEVA, K. FAZYLOVA, K. SHAULIEVA   +4 more
doaj   +1 more source

STUDY OF THE CHEMICAL COMPOSITION OF FLOUR FROM DIFFERENT GRAIN TYPES OF TRITICALE FOR THE PURPOSE OF USE IN FLOUR CONFECTIONERY PRODUCTS

Алматы технологиялық университетінің хабаршысы, 2022
The article discusses and studies new varieties of triticale, studied flour from new varieties of triticale for further use in flour confectionery. According to the data obtained, it is important to note that the chemical composition of triticale flour ...
G. E. ZHUMALIYEVA, U. CHOMANOV, G. S. AKTOKALOVA, R. KASSYMBEK   +3 more
doaj   +1 more source

Study of zoned tomato varieties in order to obtain a biologically active additive - lycopenecontaining dry powder

Алматы технологиялық университетінің хабаршысы, 2022
The development of technology for obtaining a biologically valuable product (lycopene containing dry powder) based on the processing of vegetable products (tomato pomace) will undoubtedly have a beneficial effect on the successful development of science ...
M. T. Velyamov, L. A. Kurasova, I. Potoroko, Sh. M. Velyamov, A. Zh. Sarsenova, A. B. Tagayeva   +5 more
doaj   +1 more source

Application of rosa canina l. to replace sodium nitrite in sausages

Алматы технологиялық университетінің хабаршысы, 2023
Among meat products, sausages are in high demand among consumers, due to their readiness for consumption without additional processing, specific pleasant taste and aroma, and relatively long shelf life.
G. S. Kenenbay, A. A. Tursunov, T. M. Zhumalieva, N. Z. Tultabaev   +3 more
doaj   +1 more source