Zobrazeno 1 - 7
of 7
pro vyhledávání: '"AKMARAL MUKHAMEJANOVA"'
Publikováno v:
Potravinarstvo, Vol 15 (2021)
Xanthine oxidase is molybdenum and iron-containing flavoprotein, catalyzing the final oxidation stage of purines and oxidative transformation of pterins and some aliphatic and aromatic aldehydes. Despite the importance of this enzyme, the distributio
Externí odkaz:
https://doaj.org/article/7dd197b604f84f3696fc5fef33031689
Autor:
Akmaral Mukhamejanova, Zerekbay Alikulov, Nelya Shapekova, Karlygash Aubakirova, Abilkhas Mukhtarov
Publikováno v:
Potravinarstvo, Vol 15 (2021)
In the present, the consequences of nitrate pollution of the environment are very pronounced. In humans and animals, microorganisms can reduce nitrates to nitrites, which cause cancer. Purified and homogeneous xanthine oxidase (XO) of cow's milk can
Externí odkaz:
https://doaj.org/article/d752fef244c44fd78e84afd4cb073193
Autor:
Karlygash Aubakirova, Nelya Shapekova, Zerekbay Alikulov, Akmaral Mukhamejanova, Abilkhas Mukhtarov
Publikováno v:
Potravinarstvo, Vol 15 (2021)
In the present, the consequences of nitrate pollution of the environment are very pronounced. In humans and animals, microorganisms can reduce nitrates to nitrites, which cause cancer. Purified and homogeneous xanthine oxidase (XO) of cow's milk can
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::7131798ce5d9be3368e1527e17f20ef0
https://doi.org/10.5219/1662
https://doi.org/10.5219/1662
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
Publikováno v:
Potravinarstvo, Vol 15 (2021)
Xanthine oxidase is molybdenum and iron-containing flavoprotein, catalyzing the final oxidation stage of purines and oxidative transformation of pterins and some aliphatic and aromatic aldehydes. Despite the importance of this enzyme, the distributio
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::5e895ddc1cb094cdc4ed29e1f63eac48
https://potravinarstvo.com/journal1/index.php/potravinarstvo/article/view/1665
https://potravinarstvo.com/journal1/index.php/potravinarstvo/article/view/1665
Publikováno v:
International Journal of Engineering and Advanced Technology. 8:1355-1359
This paper presents the method of preparation of fish pate from pike or bream and additionally comprising pumpkin, vegetable oil, seaweed. Detailed fish pate production scheme is described. The developed fish pate has good sensory properties with hig
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::cfc11697d455211936d5971f8e690a5b
https://doi.org/10.35940/ijeat.e1193.0585c19
https://doi.org/10.35940/ijeat.e1193.0585c19
Autor:
AKMARAL MUKHAMEJANOVA, Alikulov, Z., Shalakhmetova, G. A., Antipov, A. N., Isayeva, K. S., Kazhybayeva, G. T.
Publikováno v:
Scopus-Elsevier
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=dedup_wf_001::292fe74da6f1783fbe90a5ed25d231e8
http://www.scopus.com/inward/record.url?eid=2-s2.0-85071953969&partnerID=MN8TOARS
http://www.scopus.com/inward/record.url?eid=2-s2.0-85071953969&partnerID=MN8TOARS
