Experimental substantiation of the application of plant extracts and enzymes to obtain safe raw materials for whole grain bread technology

Autor: Indira Kurmanbayeva, Zhanar Nabiyeva, Albena Stoyanova, Ainur Zheldybayeva, Dinara Tlevlessova

Publikováno v: Eastern-European Journal of Enterprise Technologies; Vol. 6 No. 11 (120) (2022): Technology and Equipment of Food Production; 89-98
Eastern-European Journal of Enterprise Technologies; Том 6 № 11 (120) (2022): Технології та обладнання харчових виробництв; 89-98

Currently, ensuring the high quality and safety of food is the most important condition for a rational diet, maintaining health, mental and physical performance and supporting the body's defense systems. The modern environmental situation is one of t

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::7f500856062b83ead6edcfa207012b7f
https://doi.org/10.15587/1729-4061.2022.267230

Devising the formulation and technology for baking buns from flour of composite mixtures and sugar beet

Autor: Ainur Zheldybayeva, Bayan Muldabekova, Rauan Mukhtarkhanova, Aigerim Toktarova, Galymzhan Nasrullin, Pernekul Maliktayeva, Madina Yakiyayeva

Publikováno v: Eastern-European Journal of Enterprise Technologies, Vol 5, Iss 11 (113), Pp 73-84 (2021)

The composition of legumes and sugar beet contains a large number of useful mineral and vitamin substances. The use of composite flour from leguminous crops for the preparation of bakery products helps increase food and biochemical properties. The ma

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::7d98f78e2e785456931e6e44637a1e2a
http://journals.uran.ua/eejet/article/view/240348

Improving the organoleptic and structural-chemical properties of semi-smoked sausages

Autor: Ainur Matibayeva, Ainur Zheldybayeva, Desislav Balev, Gulzira Jumabekova, Mira Serikkyzy, Roza Omirbay

Publikováno v: Saudi journal of biological sciences. 29(3)

The decline of meat resources and the rapid growth of the world's population creates a need for resource management. The purpose of the study was to test the original technology of the semi-smoked sausages production adding goji berries at different

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::e96df86708ab0f1900a7ebee3a2d6f5c
https://pubmed.ncbi.nlm.nih.gov/35280540