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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
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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
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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 +6 more
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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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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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The Global Competitiveness of the U.S. Food-Processing Industry [PDF]
Northeastern Journal of Agricultural and Resource Economics, 1992 Before the 1970s, the U.S. economy was so large relative to the rest of the world that few American economists worried about the international sector and its relation to the U.S. economy. That view has changed dramatically in the past two decades. Total U.S.
Reed, Michael R., Marchant, Mary A.
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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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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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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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