Zobrazeno 1 - 10
of 32
pro vyhledávání: '"A. Iskineyeva"'
Autor:
A. ISKINEYEVA, A. MUSTAFAEVA, K. KOZHAMSUGIROV, S. FAZYLOV, R. BAKIROVA, A. MURATBEKOVA, L. VLASOVA
Publikováno v:
Алматы технологиялық университетінің хабаршысы, Vol 0, Iss 2, Pp 91-96 (2022)
The article presents the study results of the functionally enriched meat product from lamb and ostrich meat with a biologically active additive. The fat-soluble vitamin complex "aevit" encapsulated with the food oligosaccharide β-cyclodextrin (E459)
Externí odkaz:
https://doaj.org/article/6212ce7fa02a44a5914d276e16c59592
Autor:
Akhmetova, Venera, Balji, Yuriy, Kandalina, Yelena, Iskineyeva, Ainara, Mukhamejanova, Akmaral, Baspakova, Akmaral, Uzakov, Yassin, Issayeva, Kuralay, Zamaratskaia, Galia
Publikováno v:
Nutrition & Health; Jun2024, Vol. 30 Issue 2, p309-318, 10p
Combined In Silico and Experimental Investigations of Resveratrol Encapsulation by Beta-Cyclodextrin
Autor:
Ainara Iskineyeva, Serik Fazylov, Ryszhan Bakirova, Akmaral Sarsenbekova, Irina Pustolaikina, Olzhas Seilkhanov, Aisha A. Alsfouk, Eslam B. Elkaeed, Ibrahim H. Eissa, Ahmed M. Metwaly
Publikováno v:
Plants, Vol 11, Iss 13, p 1678 (2022)
The results of the computational and the physicochemical studies of the encapsulation of resveratrol with β-cyclodextrin are presented here. At first, the molecular docking experiments predicted good binding. Several MD simulations and MM-PBSA exper
Externí odkaz:
https://doaj.org/article/38d73a219117466fb609a5575264b053
Publikováno v:
SERIES CHEMISTRY AND TECHNOLOGY. 1:168-182
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::c8563d3f40d42f9fc744234bf279d2d4
https://doi.org/10.32014/2023.2518-1491.156
https://doi.org/10.32014/2023.2518-1491.156
Publikováno v:
HERALD OF SCIENCE OF S SEIFULLIN KAZAKH AGRO TECHNICAL RESEARCH UNIVERSITY. :317-326
The relevance of the research lies in the need to develop methods for encapsulating fat-soluble vitamins with natural oligosaccharides to increase their water solubility and use in the production of functional foods. The production ofnanostructured e
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::e125c390e05243c202ebe840e4823f61
https://doi.org/10.51452/kazatu.2023.1(116).1327
https://doi.org/10.51452/kazatu.2023.1(116).1327
Publikováno v:
SERIES CHEMISTRY AND TECHNOLOGY. :45-52
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::e04d9ce908b7ca663614e9038bca5c18
https://doi.org/10.32014/2021.2518-1491.76
https://doi.org/10.32014/2021.2518-1491.76
INVESTIGATION OF ADDITIONAL LOSSES OF FIBER-OPTIC CONDUCTORS OF TYPE G-652 THAT OCCUR DURING BENDING
Publikováno v:
HERALD OF SCIENCE OF S SEIFULLIN KAZAKH AGRO TECHNICAL UNIVERSITY. :169-176
One of the problems of modern information transmission systems is the introduction of new methods of protecting information transmitted over fiber-optic transmission lines. Currently, new methods of unauthorized access are emerging, which are being i
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::00acc1e29d849672d5caf5ccafab50c5
https://doi.org/10.51452/kazatu.2021.4(111).789
https://doi.org/10.51452/kazatu.2021.4(111).789
Autor:
A. Iskineyeva, A. Mustafaeva, G. Zamaratskaya, S. Fazylov, I.A. Pustolaikina, O.A. Nurkenov, A. Sarsenbekova, Т. Seilkhanov, R. Bakirova
Publikováno v:
Қарағанды университетінің хабаршысы. Химия сериясы, Vol 103, Iss 3, Pp 27-36 (2021)
The article discusses the results of research for obtaining encapsulated vitamin E using a water-soluble oligosaccharide (cyclodextrin). The inclusion complexes of β-CD with α-tocopherol were obtained in an aqueousalcoholic medium by coprecipitatio
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::777a87ab4a691a37f9ad597b4c4dbb75
https://doi.org/10.31489/2021ch3/27-36
https://doi.org/10.31489/2021ch3/27-36
Autor:
Venera Akhmetova, Yuriy Balji, Yelena Kandalina, Ainara Iskineyeva, Akmaral Mukhamejanova, Akmaral Baspakova, Yassin Uzakov, Kuralay Issayeva, Galia Zamaratskaia
Publikováno v:
Nutrition and health.
Background: Meat and dairy products are important ingredients in Kazakhstan, although there are indications that high consumption of red and processed meat is associated with a risk of several non-communicable diseases and has an adverse impact on th
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::b86aad6bee3a4c07f30e46ca2e81afea
https://pubmed.ncbi.nlm.nih.gov/35832031
https://pubmed.ncbi.nlm.nih.gov/35832031
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