Results 11 to 20 of about 134,373 (164)
Nutritive Profile of Canned Goat Meat Food with Added Carrot
Applied Sciences, 2022 This study describes the effect of adding carrot on the nutritional and biological value of canned goat meat. Four batches of canned goat meat were produced: control (without carrot), and three experimental treatments T10, T20, and T30 that was canned ...
Urishbay Chomanov +5 more
doaj +1 more source
Алматы технологиялық университетінің хабаршысы, 2023 In modern conditions in the processing industry, one of the most important areas for improving the efficiency of modern production is a wider involvement in the processing of secondary raw materials.
M. T. Velyamov +2 more
doaj +1 more source
The determination of physical and chemical parameters of natural sausage casings
Алматы технологиялық университетінің хабаршысы, 2023 One of the favorite dishes among meat products is sausage. Any store offers a wide range of sausage products and there are many varieties of sausages that meet the requirements for quality and price. Sausage packaging plays an important role in this.
G. S. Kenenbay +2 more
doaj +1 more source
Characteristics of the amino acid composition of flour types for gluten-free pasta production
Алматы технологиялық университетінің хабаршысы, 2022 Research on the study of the formulation of gluten-free pasta and the selection of raw materials for their production, depending on the amino acid composition, is necessary for the prevention and treatment of diseases such as phenylketonuria and celiac ...
N. Zh. Muslimov +2 more
doaj +1 more source
CHANGES IN THE QUALITY INDICATORS OF EXTRUDED STARTER COMPOUND FOOD FOR FISH DURING STORAGE
Алматы технологиялық университетінің хабаршысы, 2022 The dynamics of changes in the quality indicators of the starting compound feeds produced by extrusion for walleye, clary catfish and tilapia during their storage for 10 months has been studied.Warehousing was carried out in the spring-summer period, the
Maya Bektursunova +6 more
doaj +3 more sources
Алматы технологиялық университетінің хабаршысы, 2023 Currently, the processing of melons is not fully established. In the country, 60% of melons are sent for sale fresh, 1% of melons are processed, the rest remains in an unusable condition in the fields.
G. E. Zhumalieva +2 more
doaj +1 more source
Features of removal of coloring substances during bleaching vegetable oils
Новые технологии, 2023 In modern conditions of vegetable oil processing, the issues of improving the quality and safety of refined oils remain relevant. It has been noted that the most effective one is complex or complete refining of vegetable oils, which ensures the removal
V. V. Illarionova +4 more
doaj +1 more source
JUSTIFICATION MODES MICRONIZED SUBSTANCE LEGUMES
Алматы технологиялық университетінің хабаршысы, 2021 To achieve the necessary quality properties of the products of leguminous crops, along with the use of leguminous seeds flour, various processing tools are used: extrusion, micronization.
M. ZH. Sultanova +5 more
doaj
Новые технологии, 2023 The article investigates the use of non-traditional ingredients and the use of innovative processing methods in the production of preventive products.
E. S. Franchenko +4 more
doaj +1 more source
GRAIN EXTRUSION OF MIXTURES ON THE BASIS OF GERMINATED TRITICALE
Алматы технологиялық университетінің хабаршысы, 2021 Extrusion of grain mixtures on the basis of sprouted triticale is considered. It is noted that the temperature zones that correspond to the evaporation of moisture formed during thermal decomposition of the studied mixtures, taking into account the low ...
G. E. Zhumalyeva +5 more
doaj