Zobrazeno 1 - 8
of 8
pro vyhledávání: '"Askar Kondybayev"'
Volatile organic compounds of camel milk and shubat across Kazakhstan's regions, seasons, and breeds
Autor:
Zauresh Bilal, Askar Kondybayev, Aikerim Ospanova, Helene Tormo, Shynar Akhmetsadykova, Farida Amutova, Bernard Faye, Gaukhar Konuspayeva
Publikováno v:
Heliyon, Vol 10, Iss 15, Pp e35365- (2024)
Despite extensive research in recent years on camel milk composition and health benefits, limited scientific data exists on the volatile organic compound profiles of camel milk and its fermented product, shubat. This study analyzed volatile organic c
Externí odkaz:
https://doaj.org/article/b445f1aaa865489396510bec1c3fbeb3
Autor:
Askar Kondybayev, Nawel Achir, Christian Mestres, Ingrid Collombel, Caroline Strub, Joel Grabulos, Nurlan Akhmetsadykov, Aidana Aubakirova, Ulzhan Kamidinkyzy, Wijden Ghanmi, Gaukhar Konuspayeva
Publikováno v:
Fermentation, Vol 9, Iss 2, p 101 (2023)
Qymyz is a traditional acidic and ethanolic beverage in central Asian countries made from mare milk fermentation with lactic acid bacteria (LAB) and yeasts. Modeling the growth of microorganisms during fermentation is one of the methods used to contr
Externí odkaz:
https://doaj.org/article/68f12b5adab7483abffae5c2c9c64d41
Autor:
Askar Kondybayev, Gaukhar Konuspayeva, Caroline Strub, Gerard Loiseau, Christian Mestres, Joel Grabulos, Marie Manzano, Shynar Akhmetsadykova, Nawel Achir
Publikováno v:
Fermentation, Vol 8, Iss 8, p 367 (2022)
The growth characteristics of two strains of lactic acid bacteria (LAB), Lacticaseibacillus casei and Lactobacillus kefiri, isolated from qymyz, a traditional fermented mare milk beverage, were studied and modeled, including the effect of different c
Externí odkaz:
https://doaj.org/article/c98f8c25c974433b882c19067a629622
Autor:
Nurseitova, G.A. Bayandy, Askar Kondybayev, Gaukhar Konuspayeva, Farida Amutova, Nourlan Akhmetsadykov, Bernard Faye, A.A. Zhakupbekova, A.S. Omarova
Publikováno v:
International Journal of Dairy Science
International Journal of Dairy Science, 2021, 16 (1), pp.18-28. ⟨10.3923/ijds.2021.18.28⟩
International Journal of Dairy Science, 2021, 16 (1), pp.18-28. ⟨10.3923/ijds.2021.18.28⟩
International audience; Background and Objective: Adulteration of dairy products by substitution of milk fat by vegetable oil is common in the Eurasian Economic Union. The objective of the paper is to investigate the potential adulteration of the fat
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::ec5819956f84882c2b73e746d78c13e6
https://hal.inrae.fr/hal-03201920
https://hal.inrae.fr/hal-03201920
Autor:
Nourlan Akhmetsadykov, Askar Kondybayev, Shynar Akhmetsadykova, Bernard Faye, Gaukhar Konuspayeva, Farida Amutova, Moldir Nurseitova, A.S. Omarova, A.A. Zhakupbekova
Publikováno v:
International Journal of Biology and Chemistry
The organoleptic properties of traditional dairy beverages done with non-conventional dairy species (horse, camel), popular in Central Asia, were rarely described in the literature. To characterize the Volatile Organic Compounds (VOC) profile of ferm
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::322afc0981e9c980c0cb592e433558da
https://doi.org/10.26577/ijbch-2018-2-345
https://doi.org/10.26577/ijbch-2018-2-345
Publikováno v:
International Dairy Journal
International Dairy Journal, 2021, 119, pp.105065. ⟨10.1016/j.idairyj.2021.105065⟩
International Dairy Journal, 2021, 119, pp.105065. ⟨10.1016/j.idairyj.2021.105065⟩
International audience; Mare milk has been consumed for thousands of years in Central Asia and neighbouring regions. Its composition is similar to human milk, but different from cows’ milk. Fermentation with lactic acid bacteria and yeasts leads to
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::4126c9e1db72d849e0f6915ddd4b0ad1
https://doi.org/10.1016/j.idairyj.2021.105065
https://doi.org/10.1016/j.idairyj.2021.105065
Autor:
Nourlan Akhmetsadykov, G.A. Bayandy, A.A. Zhakupbekova, Gaukhar Konuspayeva, Bernard Faye, A.S. Omarova, Askar Kondybayev, Farida Amutova, Moldir Nurseitova
Publikováno v:
Journal of Dairy Science
Journal of Dairy Science, American Dairy Science Association, 2019, 102 (9), pp.7723-7733. ⟨10.3168/jds.2018-15620⟩
Journal of Dairy Science, American Dairy Science Association, 2019, 102 (9), pp.7723-7733. ⟨10.3168/jds.2018-15620⟩
International audience; Milk fat adulteration is a common issue in Central Asia. To assess the current situation in the commercial milk market, 17 milk samples were checked for fatty acid (FA) and sterol profiles to detect potential adulteration usin
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::795818d1667dc304a89707389bda0956
https://hal.inrae.fr/hal-02618128
https://hal.inrae.fr/hal-02618128
Autor:
Almagul Baubekova, Askar Kondybayev, Gaukhar Konuspayeva, Bernard Faye, Shynar Akhmetsadykova
Publikováno v:
International Journal of Biology and Chemistry
Fermented milk is a common beverage in many countries, but its flavor is highly variable from one region to another. The fermented mare milk, common beverage in Central Asia, has a typical flavor of koumiss, but those flavors were never described usi
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::274d5e6ac5b0046367e13371fdfdfe8a
http://agritrop.cirad.fr/591144/
http://agritrop.cirad.fr/591144/