Zobrazeno 1 - 10
of 109
pro vyhledávání: '"A. Kulmyrzaev"'
Autor:
A. Mazhitova, A. Kulmyrzaev
Publikováno v:
MANAS: Journal of Engineering, Vol 5, Iss 3, Pp 25-34 (2017)
The application of the procedure of pre-column derivatization with diethyl ethoxymethylenemalonate in the determination of the amino acid content of milk by reversedphase chromatography with diode-matrix detection was investigated. The influence of t
Externí odkaz:
https://doaj.org/article/72f12dd752d64fff95c4a17e69251d53
Publikováno v:
MANAS: Journal of Engineering, Vol 5, Iss 1, Pp 35-45 (2017)
Fermented foods are of great importance world-wide because they improve nutritional and organoleptic properties of the raw materials used, and they have prolonged shelf-life. Bozo is still produced and consumed with different recipes and methods in C
Externí odkaz:
https://doaj.org/article/e6d9636eae1740caac8676637805ee04
Autor:
A. Mazhitova, A. Kulmyrzaev
Publikováno v:
MANAS: Journal of Engineering, Vol 3, Iss 2, Pp 1-8 (2015)
Mare's milk popularity as a health-promoting food product is continuously increasing. The reason for this phenomenon is the historical traditions of the Kyrgyz people in use of mare milk for therapeutic purposes and scientifically based approaches in
Externí odkaz:
https://doaj.org/article/d140a7b9d84a415c838a93c65fef949d
Autor:
Z. Ozbekova, A. Kulmyrzaev
Publikováno v:
MANAS: Journal of Engineering, Vol 3, Iss 1, Pp 1-10 (2015)
In this study, fluorescence spectroscopy coupled with multivariate chemometrics techniques has been used for the analyzing of meat, sausages and ground meat samples containing various ratios of soybean gel (5 %, 10 %, 20 %, 40 %, 60 %, 80 % and 100%)
Externí odkaz:
https://doaj.org/article/f5e84b29d15a4eef9bb5e2001ebb663f
Publikováno v:
In Spectrochimica Acta Part A: Molecular and Biomolecular Spectroscopy 5 February 2024 306
Publikováno v:
In Journal of Food Engineering October 2017 210:42-49
Autor:
ZHYLDYZAI OZBEKOVA, ASYLBEK KULMYRZAEV
Publikováno v:
Indian Journal of Animal Sciences, Vol 89, Iss 7 (2019)
The potential of fluorescence spectroscopy was assessed to study cow, goat, sheep and yak meat. Meat samples were taken from muscles, viz. Gluteus medius (GM), Longissimus dorsi (LD) and Semitendinosus (ST). The moisture, fat and protein content of m
Externí odkaz:
https://doaj.org/article/33d377946bf34e6b8d87a685beac201c
Autor:
Mazhitova, A.T., Kulmyrzaev, A.A.
Publikováno v:
In Journal of Dairy Science April 2016 99(4):2480-2487
Publikováno v:
In Procedia - Social and Behavioral Sciences 3 July 2015 195:2683-2688
Autor:
Konkubaeva, Nurzat, Kulmyrzaev, Asylbek, Deydiev, Anarseit, Radenkovs, Vitalijs, Galoburda, Ruta
Publikováno v:
Rural Sustainability Research; Aug2023, Vol. 49 Issue 344, p40-47, 8p