STUDY OF THE ADSORPTION ABILITY OF NATURAL COMPONENTS AND THEIR INFLUENCE ON PRODUCT QUALITY.

Autor: Tlevlessova, Dinara¹ tlevlessova@gmail.com, Alimardanova, Mariam¹, Bakiyeva, Venera¹, Altayeva, Balgyn¹

Publikováno v: ScienceRise. 2023, Issue 3, p26-40. 15p.

TRENDS IN THE DEVELOPMENT OF THE PROCESSING OF MELONS AND GOURDS.

Autor: Alimardanova, Mariam¹, Tlevlessova, Dinara², Syzdykova, Laila², Karlygash, Abdieva², Petrenko, Elena¹ 2.petrenko.elena.1@mail.ru, Brindyukova, Alexandra¹

Publikováno v: ScienceRise. 2023, Issue 1, p35-47. 13p.

Comparative characteristics of goat milk products in farms of Akmola and North Kazakhstan regions.

Autor: Alimardanova, Mariam¹ alimardan.m.atu4@mail.ru, Shunekeyeva, Alma¹ alma-shunekeeva@mail.ru

Publikováno v: Slovak Journal of Food Sciences / Potravinarstvo. 2022, Vol. 16 Issue 1, p750-764. 15p.

Biochemical composition of vegetable raw materials and the impact of dosage on the properties of processed cheese

Autor: Tlevlessova, Dinara, Alimardanova , Mariam, Kazhymurat , Assemay

Publikováno v: ScienceRise, Iss 2, Pp 40-46 (2021)

The object of research is the cream cheese, elaborated using vegetable raw materials. Investigated problem: This article provides information on the biochemical composition of leaves of A. odorum. The leaves of wild onions revealed a high content of

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::a7ff07bcedd14613193e8b9e7f37dbe0
http://journal.eu-jr.eu/sciencerise/article/view/1794

Виявлення особливостей формування властивостей плавленого сиру з дикою цибулею

Autor: Alimardanova , Mariam, Tlevlessova, Dinara, Bakiyeva, Venera, Akpanov, Zhandos

Publikováno v: Eastern-European Journal of Enterprise Technologies; Vol. 4 No. 11(112) (2021): Technology and Equipment of Food Production; 73-81
Eastern-European Journal of Enterprise Technologies; Том 4 № 11(112) (2021): Технологии и оборудование пищевых производств; 73-81
Eastern-European Journal of Enterprise Technologies; Том 4 № 11(112) (2021): Технології та обладнання харчових виробництв; 73-81

Processed cheeses belong to food products of high nutritional and biological value. Bioflavonoids, which are widespread in higher plants and have a number of unique properties, are practically not found in traditional processed cheese chunks. Quercet

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=scientific_p::195aa84014a69c923fbeb5293ab1e348
http://journals.uran.ua/eejet/article/view/239120