Zobrazeno 1 - 10
of 64
pro vyhledávání: '"A. Tayeva"'
Publikováno v:
Алматы технологиялық университетінің хабаршысы, Vol 0, Iss 2, Pp 62-74 (2023)
This article deals with the possibility of improving the functional and technological properties of cooked sausage made of camel meat with the addition of humpback fat and chicken fillet. The aim of the research was to study the effect of selected ve
Externí odkaz:
https://doaj.org/article/f02256ab59654fae97e0990a2b773b1f
Autor:
Nazym Abilmazhinova, Aigul Tayeva, Bagila Jetpisbayeva, Madina Kozhakhiyeva, Kuzembayeva Gaukhar, Karlygash Abdiyeva
Publikováno v:
Potravinarstvo, Vol 18 (2024)
The article is devoted to the influence of natural antioxidants on the quality parameters of meat semi-finished products from horse meat and the microbiological stability of the product during its storage. In solving the set tasks, the standard, gene
Externí odkaz:
https://doaj.org/article/c6a9244425a647c18d292a5dd424d192
Autor:
Abzhanova, Sholpan, Baybolova, Lyazzat, Zhaksylykova, Gulshat, Tayeva, Aigul, Kulazhanov, Talgat
Publikováno v:
In Human Nutrition & Metabolism September 2023 33
Publikováno v:
Potravinarstvo, Vol 16 (2022)
This article discusses a study on the nutrition specifics of older adults living in social service institutions in three major cities of the Republic of Kazakhstan: Nur-Sultan, Almaty, and Shymkent. The direction of the research meets the priorities
Externí odkaz:
https://doaj.org/article/567afaa03c9e4e50b0e1d112b4b79990
Autor:
Absalimova, Mamura1 m.absalimova@atu.kz, Tayeva, Aigul2 a.taeva@atu.edu.kz, Baybolova, Lyazzat2 l.baybolova@atu.kz, Glotova, Irina3 glotova-irina@yandex.ru, Galochkina, Nadezhda4 galochkina.na@mail.ru, Shakhov, Sergey4 s_shahov@mail.ru
Publikováno v:
Slovak Journal of Food Sciences / Potravinarstvo. 2023, Vol. 17 Issue 1, p816-832. 17p.
Autor:
Aigul Tayeva, Madina Kozhakhiyeva, Bagila Jetpisbayeva, Dinara Tlevlessova, Abdyssemat Samadun, Aivaz Valiyv
Publikováno v:
Eastern-European Journal of Enterprise Technologies; Vol. 2 No. 11 (122) (2023): Technology and Equipment of Food Production; 15-23
Eastern-European Journal of Enterprise Technologies; Том 2 № 11 (122) (2023): Технології та обладнання харчових виробництв; 15-23
Eastern-European Journal of Enterprise Technologies; Том 2 № 11 (122) (2023): Технології та обладнання харчових виробництв; 15-23
This paper considers the possibility of improving the functional and technological properties of boiled camel sausage with the addition of hump fat and chicken fillet. The effect of pumpkin peel powder on lipid oxidation, functional and technological
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::d4c0cbbf3de2f496f3e4841d111e4738
https://doi.org/10.15587/1729-4061.2023.277494
https://doi.org/10.15587/1729-4061.2023.277494
Autor:
Satayeva, Zhuldyz1 satayeva.zhuldyz@inbox.ru, Tayeva, Aigul1 tayeva.aigul@bk.ru, Rskeldiyev, Berdikul1 ssattilik@inbox.ru, Zhaksylykova, Gulshat1 researchkz@mail.ru, Akhmetova, Nursulu1 almaty.technolog@bk.ru
Publikováno v:
Slovak Journal of Food Sciences / Potravinarstvo. 2022, Vol. 16 Issue 1, p244-257. 14p.
Publikováno v:
The Journal of Almaty Technological University. :114-121
This article examines the effect of antioxidants such as dehydroquercetin and ascorbic acid on the quality parameters of meat (thiobarbituric number, acid number and peroxide number). Antioxidants were added in different proportions, as a result of t
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::397642b33b047ab949658220907b7456
https://doi.org/10.48184/2304-568x-2022-3-114-121
https://doi.org/10.48184/2304-568x-2022-3-114-121
Autor:
Tayeva R. M., Kenis A. E.
Publikováno v:
Bulletin of Ablai Khan KazUIRandWL: Series 'Philological sciences'; 2024, Vol. 72 Issue 1, p255-270, 16p
Publikováno v:
Journal of Almaty Technological University; 2024, Vol. 143 Issue 1, p67-74, 8p