Results 21 to 30 of about 386,202 (311)

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

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, Gulmira Kenenbay, Alibek Tursynov, Torgyn Zhumalieva, Nurzhan Tultabayev, Anuarbek Suychinov   +5 more
doaj   +1 more source

Development of technology for pectin-containing concentrate of sugar beet pomace to obtain functional products

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, Sh. M. Velyamov, A. K. Boribay   +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, B. B. Omirzhanova, A. N. Tatiyeva   +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, A. B. Abuova, A. I. Kabylda   +2 more
doaj   +1 more source

Watermelon and pumpkin puree

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, G. S. Aktokalova, D. B. Muratkhanov   +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, O. S. Kruglaya, A. A. Lobanov, Yu. Sh. Yusupova, E. A. Verbitskaya   +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, M. E. Kizatova, A. M. Omaralieva, KH. A. Abdrahmanov, A. YU. Borovskii, ZH. M. Chakanova   +5 more
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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, Assan Ospanov, Valentina Sidorova, Nadezda Yanvareva, Saule Zhiyenbayeva, Saule Assylbekova, Alyona Mukhramova   +6 more
doaj   +3 more sources