Results 31 to 40 of about 140,939 (263)
Алматы технологиялық университетінің хабаршысы, 2021 The article considers the possibility of using as a raw material for the production of feed waste processing of grapes - grape marc and natural mineral sorbent - vermiculite.
ZH. S. Alimkulov +3 more
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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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Development of technology for obtaining lycopene-containing dry powder from tomato pomace
Алматы технологиялық университетінің хабаршысы, 2023 The development of an effective technology for obtaining lycopene-containing dry powder from pomace of zoned tomato varieties, for the purpose of enriching food products, has novelty and significance for the country, since lycopene is not produced in ...
L. A. Kurasova, A. Zh. Sarsenova
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FEBS Letters, EarlyView.In this study, we found that human cervical‐derived adipocytes maintain intracellular iron level by regulating the expression of iron transport‐related proteins during adrenergic stimulation. Melanotransferrin is predicted to interact with transferrin receptor 1 based on in silico analysis.
Rahaf Alrifai +9 more
wiley +1 more source
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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Reconstructing enzyme evolution by protein engineering
FEBS Letters, EarlyView.Natural enzyme evolution can be retraced by protein engineering methods such as directed evolution, rational design, and ancestral sequence reconstruction. These approaches reveal how enzymes emerged from ligand‐binding scaffolds, developed varying substrate preferences, formed oligomeric complexes, adapted to environmental changes, and evolved novel ...
Lukas Drexler +2 more
wiley +1 more source
Теория и практика переработки мяса, 2023 The article describes the development of priority directions for improving the economic efficiency of poultry farming, as well as a complex of prospective scientifically substantiated measures that ensure dynamic development of the industry in modern ...
B. K. Kabdylzhar +4 more
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FEBS Letters, EarlyView.The mycobacterial CIII‐CIV respiratory supercomplex is an obligate assembly, encompassing several subunits of unknown functions. We have characterized the intracellular subunit AscF, and show that it is unlikely to be a sensor for metals or nucleotides, but is required for growth on nonfermentable energy sources, and likely works as an adapter for ...
Eni Rile +8 more
wiley +1 more source
Structure‐forward targeting of claudins with synthetic binders
FEBS Letters, EarlyView.Claudins form the paracellular barriers between epithelial and endothelial tissues at tight junctions and are targets for molecular binders with the goal of modulating barrier permeability. Claudin‐binding molecules are relevant in drug delivery or in altering claudin interactions with disease‐causing proteins.
Alex J. Vecchio
wiley +1 more source