Results 11 to 20 of about 540,801 (309)
Research of extruded products with protein filling
Алматы технологиялық университетінің хабаршысы, 2021 In this paper, we examine extruded products with protein filling, obtained with different particle size of crushed grains. It was found that the physical-chemical and organoleptic parameters of finished products differ slightly from each other.
U. Ch. Сhomanov +4 more
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Recent advances in microbial ε-poly-L-lysine fermentation and its diverse applications
Biotechnology for Biofuels and Bioproducts, 2022 The naturally occurring homo-polyamide biopolymer, ε-poly-L-lysine (ε-PL) consists of 25–35 L-lysine residues with amide linkages between α-carboxyl groups and ε-amino groups. ɛ-PL exhibits several useful properties because of its unusual structure, such
Shubo Li +7 more
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USE OF SUGAR BEET PRODUCTION WASTE IN FEED ADDITIVES
Алматы технологиялық университетінің хабаршысы, 2022 This article presents a recipe for a feed additive for dairy cows. According to the calculated recipe, experimental batches of feed additives were developed in the feed mill. The nutritional and energy value of the obtained feed additives were determined.
Z. H. ALIMKULOV +4 more
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International Journal of Computational Intelligence Systems, 2022 Ventilation system affects the water evaporation rate, energy consumption and the paper quality, which is considered as the largest optimization potential part of multi-cylinder dryer section.
Yongjun Yin +4 more
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Classification of Southern Tunisian honeys based on their physicochemical and textural properties
International Journal of Food Properties, 2018 This study investigated the physicochemical, rheological and textural properties of nine types of honey from different regions of southern Tunisia. Principal component and cluster analyses were used to classify the honeys into groups. The physicochemical
Amel Boussaid +4 more
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Spirulina for the food and functional food industries
Food Research International, 2020 Humans are no strangers to the consumption of microalgae as already in the sixteenth century Spirulina was harvested from Lake Texcoco and consumed in markets in Tenochtitlan (today Mexico City). Nowadays, microalgae are being incorporated into many food formulations. Most of these use microalgae as a marketing strategy or as a colouring agent. However,
Tomas Lafarga +3 more
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International Journal of Computational Intelligence Systems, 2022 Ventilation system affects the water evaporation rate, energy consumption and the paper quality, which is considered as the largest optimization potential part of multi-cylinder dryer section.
Yongjun Yin +4 more
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Алматы технологиялық университетінің хабаршысы, 2022 The article discusses and studies new varieties of triticale, studied flour from new varieties of triticale for further use in flour confectionery. According to the data obtained, it is important to note that the chemical composition of triticale flour ...
G. E. ZHUMALIYEVA +3 more
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The attitude of the food industry [PDF]
Postgraduate Medical Journal, 1978 Summary The food industry necessarily provides what the nation will eat. Whilst taking care to meet all the standards laid down, the industry has to follow fashion rather than to dictate it. It welcomes advice from the medical profession but much advice has been slow to come.
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TECHNOLOGY OF PRODUCTION PROCESS AND ENCAPSULATION FRUIT AND BERRY CONCENTRATES
Алматы технологиялық университетінің хабаршысы, 2022 The article presents 2 methods for making concentrates from fruits and berries, which were later used as a filler for alginate capsules. The results of the physicochemical parameters of the obtained concentrates are presented.
Assan Bekeshovich Ospanov +3 more
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