Results 21 to 30 of about 134,373 (164)
STUDY OF THE MAIN EXTRUSION PROCESS FACTORS OF GRAIN MIX WITH A PROTEIN FILLING
Алматы технологиялық университетінің хабаршысы, 2021 Study of the basic extrusion process factors of grain mixture with protein filling. It is noted that the pressure, reaching 4 MPa, was calculated in the extruder during extrusion. The rotation speed of the extruder screwis 55 seconds.
U. . Chomanov +4 more
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FEED ADDITIVE FROM WASTE BREWING PRODUCTION WITH PROBIOTIC FOR FATTENING STEERS
Алматы технологиялық университетінің хабаршысы, 2021 The article presents the results of the use of the drug "Synbiotic" for feed additives produced using the waste of the brewing industry and intended for fattening bulls.
M. . Velyamov +8 more
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Economic Forces Shaping the Food‐Processing Industry [PDF]
American Journal of Agricultural Economics, 1985 From 1950 to the present, per capita food consumption in the United States increased 0.78% per year.' Demand growth has occurred from changes in the level, distribution, and sources of income, the demographic composition of the population, perferences, prices, and foreign trade. Since 1950, real per capita PDI has grown at 2% per year.
John Connor +3 more
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Flaxseed oil as a component for producing spreads of functional direction
Алматы технологиялық университетінің хабаршысы, 2022 The article presents the physicochemical characteristics and fatty acid composition of unrefined flaxseed oil produced in the territory of the Republic of Kazakhstan.
K. A. Baigenzhinov +3 more
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DEVELOPMENT OF PRODUCTION TECHNOLOGY FOR EXTRUDED STARTER COMPOUND FEEDSFOR JUVENILE FISH
Алматы технологиялық университетінің хабаршысы, 2021 The article presents the results of developing recipes for domestic extruded starter compound feeds for zander, tilapia and Clary catfish. Technological modes of their production, as well as physical-chemical, mechanical and technological indicators of ...
Maya Bektursunova +3 more
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CHANGES IN MICROSTRUCTURE OF GRAIN RAW MATERIALS WHILE MAINTAINING DIFFERENT TEMPERATURE
Алматы технологиялық университетінің хабаршысы, 2021 Examined the microstructure of the grain during water immersion at a temperature of 40,50,60°C if the duration time of 0.5 min. Observed that the microstructure of the grain during water immersion 40°C for 0.5 min to happen the swelling of the starch and
U. CH. Chomanov +4 more
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Obtaining marmalade using melon crops
Алматы технологиялық университетінің хабаршысы, 2023 The use of melon processing in food production attracts the close attention of scientists and the public. This article presents the technology of production and formulation of marmalades using melon processing products on various jelling agents ...
U. Chomanov, M. Idayatova
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Новые технологии, 2023 The article presents an overview of customer relationship management approaches. These approaches are associated with CRM and CMR systems. The key aspects in them are personalization and individualization in working with consumers, which provides ...
V. Yu. Karpenko +3 more
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Development of functional purpose snacks
Алматы технологиялық университетінің хабаршысы, 2021 The article provides information on the development of new functional snacks based on local traditional and non-traditional raw materials. The uniqueness of the composition of snacks is associated with the presence in the recipe of dry mare's and camel's
Yu. A. Sinyavsky +5 more
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The influence of rose hip extract on the color and texture indicators of sausages
Алматы технологиялық университетінің хабаршысы, 2023 In the food market, the industry of natural products is actively developing, with the complete exclusion or reduction in the content of synthetic additives. This trend has also affected the niche of ready-to-eat meat products – sausages.
A. A. Tursunov, T. M. Zhumalieva
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