Zobrazeno 1 - 6
of 6
pro vyhledávání: '"Almagul Nurgazezov"'
Autor:
Zhibek Atambayeva, Almagul Nurgazezova, Kumarbek Amirkhanov, Zhanna Assirzhanova, Altyngul Khaimuldinova, Haykuhi Charchoghlyan, Meruyert Kaygusuz
Publikováno v:
Polish Journal of Food and Nutrition Sciences, Vol 74, Iss 3, Pp 293-312 (2024)
This comprehensive review explores the underutilized buckwheat hulls, sprouts, and grain and sprout extracts, concentrating on their nutritional characteristics, health advantages, and possible uses in developing functional food products. Buckwheat,
Externí odkaz:
https://doaj.org/article/0cc0e7f5c6434f47819da18e0e53122d
Autor:
Zhibek Atambayeva, Almagul Nurgazezova, Zhanna Assirzhanova, Zhumatay Urazbayev, Aray Kambarova, Assel Dautova, Berik Idyryshev, Diana Sviderskaya, Meruyert Kaygusuz
Publikováno v:
International Journal of Food Properties, Vol 26, Iss 1, Pp 600-613 (2023)
ABSTRACTThis work investigated the biological efficacy of germinated green buckwheat and its flour (GGBF) as an improver of the quality, storability, and safety of mixed horsemeat and chicken (thighs) patties. The addition of germinated green buckwhe
Externí odkaz:
https://doaj.org/article/543bc39ad8f14075a0a0c47cc20af37d
Autor:
Zhibek Atambayeva, Almagul Nurgazezova, Maksim Rebezov, Galiya Kazhibayeva, Samat Kassymov, Diana Sviderskaya, Sandugash Toleubekova, Zhanna Assirzhanova, Rysqul Ashakayeva, Zukhra Apsalikova
Publikováno v:
Frontiers in Nutrition, Vol 9 (2022)
This study was specifically designed for a small-scale meat processing enterprise “DARIYA” to set up a specific HACCP plan for the new product (patties) made from mixed horsemeat with vegetable components developed in the Department of Technology
Externí odkaz:
https://doaj.org/article/5b7a63c7ba3f4c5d87529a460293095d
Autor:
Rysgul Ashakayeva, Bakhytkul Assenova, Galiya Tumenova, Almagul Nurgazezova, Gulnara Zhumanova, Zhibek Atambayeva, Assemgul Baikadamova, Dmitrii Il, Assel Dautova
Publikováno v:
Foods, Vol 11, Iss 23, p 3886 (2022)
Semi-smoked sausages were made with 5%, 10%, 15%, 20%, and 25% replacement of horsemeat by emulsion gel made with offal broth (stomach, kidney, liver, heart, brain, and a miscellaneous trimmings of a horse), pumpkin flour, and egg yolk in a ratio of
Externí odkaz:
https://doaj.org/article/525ab039b65e46518793d82b0567ab4a
Autor:
Eleonora Okuskhanova, Bahytkul Assenova, Maksim Rebezov, Kumarbek Amirkhanov, Zhanibek Yessimbekov, Farida Smolnikova, Almagul Nurgazezova, Gulnur Nurymkhan, Marilyne Stuart
Publikováno v:
Veterinary World, Vol 10, Iss 6, Pp 623-629 (2017)
Aim: The aim of this study was to evaluate red deer (maral) meat quality based on chemical composition, pH, water-binding capacity (WBC), and amino acid content. Materials and Methods: Maral meat surface morphology measurements were obtained by sc
Externí odkaz:
https://doaj.org/article/cf223b09425941fcacc845833c6c3b93
Autor:
Kumarbek Amirkhanov, Aidyn Igenbayev, Samat Kassymov, Eleonora Okuskhanov, Zhanibek Yessimbeko, Nazerke Muslimova, Almagul Nurgazezov
Publikováno v:
Pakistan Journal of Nutrition. 16:412-416
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::d330e0f25ea26ade2f88e5b07656e125
https://doi.org/10.3923/pjn.2017.412.416
https://doi.org/10.3923/pjn.2017.412.416