Zobrazeno 1 - 10
of 39
pro vyhledávání: '"Aitbek Kakimov"'
Autor:
Yerlan Zharykbasov, Aitbek Kakimov, Klara Zharykbasova, Zhainagul Kakimova, Guldana Raimkhanova, Zhanna Kozykenova
Publikováno v:
Potravinarstvo, Vol 18 (2024)
This study investigates the development of a novel soft cottage cheese product enriched with collagen concentrate from poultry processing by-products and antioxidant-rich plant extracts for the adaptive nutrition of athletes. Collagen concentrate was
Externí odkaz:
https://doaj.org/article/eb64ee2d525b4a45b03bf5a569ec04bb
Autor:
Anuarbek Suychinov, Aitbek Kakimov, Zhanibek Yessimbekov, Eleonora Okuskhanova, Dinara Akimova, Zhumatay Urazbayev
Publikováno v:
Potravinarstvo, Vol 18 (2024)
Incorporating natural colourants in sausage production offers an avenue to enhance product desirability while meeting consumer preferences for clean-label ingredients. This paper thoroughly examines the selection, formulation, processing, and quality
Externí odkaz:
https://doaj.org/article/554e29eb80d0465b93ad2f924136e20a
Autor:
Assemgul Baikadamova, Aitbek Kakimov, Zhanibek Yessimbekov, Anuarbek Suychinov, Rasul Turagulov, Duman Orynbekov, Gulmira Zhumadilova, Yerlan Zharykbasov
Publikováno v:
Applied Sciences, Vol 14, Iss 19, p 8703 (2024)
Animal bones, particularly from cattle after slaughter, are commonly discarded, posing environmental challenges and highlighting the need for sustainable valorization. This study investigated the effect of enzyme and organic acid treatment on physico
Externí odkaz:
https://doaj.org/article/9a0a14095a7f4059be63d4f97a8432dd
Autor:
Dinara Akimova, Aitbek Kakimov, Anuarbek Suychinov, Zhumatay Urazbayev, Yerlan Zharykbasov, Nadir Ibragimov, Aigul Bauyrzhanova, Assiya Utegenova
Publikováno v:
Potravinarstvo, Vol 18 (2024)
In food processing, enzymatic hydrolysis has become a revolutionary biotechnological instrument that provides consistency and sustainability that are unmatched by traditional techniques. This work thoroughly analyzes current developments in enzymatic
Externí odkaz:
https://doaj.org/article/5fb9b09fd24544cfb0030b107e279e00
Autor:
Anuarbek Suychinov, Dinara Akimova, Aitbek Kakimov, Yerlan Zharykbasov, Assemgul Baikadamova, Eleonora Okuskhanova, Anara Bakiyeva, Nadir Ibragimov
Publikováno v:
Potravinarstvo, Vol 18 (2024)
This thorough analysis traverses the ever-changing terrain of meat processing, revealing a story intertwined with technological innovations, environmentally friendly methods, and the revolutionary rise of cultured meat production. The amalgamation of
Externí odkaz:
https://doaj.org/article/c802ede5bae74594b2c839eb2b62b1bd
Autor:
Zhanibek Yessimbekov, Aitbek Kakimov, Baktybala Kabdylzhar, Anuarbek Suychinov, Assemgul Baikadamova, Dinara Akimova, Galiya Abdilova
Publikováno v:
Applied Food Research, Vol 3, Iss 2, Pp 100318- (2023)
The article describes a method for processing chicken bones from the neck, leg, breast, and wing in order to obtain finely dispersed chicken meat-bone paste (MBP). Bones were crushed two times: (a) with a bone chopper (particle size ≤ 5 mm), (b) ul
Externí odkaz:
https://doaj.org/article/d76b1fcce9554edba94937991b3d1c5f
Autor:
Zhainagul Kakimova, Duman Orynbekov, Klara Zharykbasova, Aitbek Kakimov, Yerlan Zharykbasov, Gulmira Mirasheva, Sandugash Toleubekova, Alibek Muratbayev, Godswill Ntsomboh Ntsefong
Publikováno v:
Potravinarstvo, Vol 17 (2023)
Nano-biosensors are rising as a promising technology for ensuring the protection and high-quality of meals merchandise. They offer excessive sensitivity, selectivity, and speedy reaction, making them ideal for detecting contaminants, pathogens, and f
Externí odkaz:
https://doaj.org/article/5bf7bbd3cd2e42b09ca364d9bad430b1
Autor:
Yerlan Zharykbasov, Zhaynagul Kakimova, Aitbek Kakimov, Klara Zharykbasova, Gulmira Mirasheva, Nadir Ibragimov, Sandugash Toleubekova, Alibek Muratbayev, Gulnara Tulkebayeva, Zhanibek Yessimbekov
Publikováno v:
Heliyon, Vol 9, Iss 8, Pp e19026- (2023)
In this article the content of toxic xenobiotics (heavy metals and pesticides) in cow milk collected from 5 districts of Eastern Kazakhstan was examined and their cumulative properties were determined. The content of organochlorine pesticides (HCCH,
Externí odkaz:
https://doaj.org/article/b330c2250bbb4eeab7fb18fe42a5f375
Autor:
Dinara Akimova, Anuarbek Suychinov, Aitbek Kakimov, Baktybala Kabdylzhar, Yerlan Zharykbasov, Zhanibek Yessimbekov
Publikováno v:
Future Foods, Vol 7, Iss , Pp 100238- (2023)
The effect of by-products of chicken slaughter (chicken feet and heads) on the physical and chemical properties of forcemeat formulations was investigated. The chicken feet and heads were prepared in the form of ground mass and in the form of dry pow
Externí odkaz:
https://doaj.org/article/484c8951549841748e1868d768004d89
Autor:
Aitbek Kakimov, Alibek Muratbayev, Klara Zharykbasova, Samat Amanzholov, Gulmira Mirasheva, Samat Kassymov, Asiya Utegenova, Madina Jumazhanova, Mohammad Ali Shariati
Publikováno v:
Potravinarstvo, Vol 15, Pp 330-339 (2021)
Medicinal plants are one of the main sources of vitamins, minerals salts, macro-and microelements, and other biologically active substances that have a health and protective effect on the human body. The current study was aimed to appraise the heavy
Externí odkaz:
https://doaj.org/article/3edcc9b0a8bf4c3e9f316ce816408466