Zobrazeno 1 - 10
of 67
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:
Abzhanova, Sholpan, Baybolova, Lyazzat, Zhaksylykova, Gulshat, Tayeva, Aigul, Kulazhanov, Talgat
Publikováno v:
In Human Nutrition & Metabolism September 2023 33
Publikováno v:
Алматы технологиялық университетінің хабаршысы, Vol 0, Iss 3, Pp 114-121 (2022)
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://doaj.org/article/400a33401faf4eb689463d08254ac8c6
Autor:
Moldakhmetova, Zamzagul, Tayeva, Aigul, Shambulova, Gulnara, Kuzembayeva, Gaukhar, Kozhakhiyeva, Madina, Kapbassova, Altyn, Akhmetova, Nursulu, Orymbetova, Gulbagi
Publikováno v:
Caspian Journal of Environmental Sciences; Jul2024, Vol. 22 Issue 3, p777-783, 7p
Autor:
Zh. I. Satayeva, A. M. Tayeva
Publikováno v:
Алматы технологиялық университетінің хабаршысы, Vol 0, Iss 3, Pp 67-73 (2021)
This research aims to study the degree of hydrolysis, determining the nature of protein hydrolyzates, which determine their size and molecular weight by the method of electrophoregram. In this research, a camel pancreas suspension was used to hydroly
Externí odkaz:
https://doaj.org/article/6d0b64fda4e449db89528fb413318a13
Autor:
L. . Kaimbayeva, A. . Tayeva, T. . Kulmagambetov, D. . Tapalova, M. . Fesenko, E. . Pereneseeva
Publikováno v:
Алматы технологиялық университетінің хабаршысы, Vol 0, Iss 1, Pp 30-35 (2021)
The authors set the goal - to develop a formulation of semi-finished meat and vegetable horse meat, poultry, minced eggplant. Compiled by experienced formulation of model samples of meat and vegetable raw materials. In model samples of minced meat th
Externí odkaz:
https://doaj.org/article/de5a390bb4f84d79a65207bc8dfd92db
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:
Arman Issimov, Torebek Baibatyrov, Aigul Tayeva, Shynar Kenenbay, Sholpan Abzhanova, Gulnara Shambulova, Gaukhar Kuzembayeva, Madina Kozhakhiyeva, Inna Brel-Kisseleva, Olga Safronova, Lyailya Bauzhanova, Gulzhan Yeszhanova, Kainar Bukarbayev, Alma Katasheva, Francisco A. Uzal
Publikováno v:
Agriculture, Vol 12, Iss 9, p 1357 (2022)
Objectives. The current study aimed to investigate the prevalence of Clostridium perfringens in meat products at meat fairs in four cities of West Kazakhstan from April to October 2021. Methods. In total, 240 samples were collected and subsequently e
Externí odkaz:
https://doaj.org/article/177257eb736045409fd8bb97d7d7efb9
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