Zobrazeno 1 - 7
of 7
pro vyhledávání: '"Assel Dautova"'
Autor:
Aigul Maizhanova, Kumarbek Amirkhanov, Shugyla Zhakupbekova, Gulnur Nurymkhan, Sholpan Baytukenova, Assel Dautova, Assem Spanova, Rysgul Ashakayeva
Publikováno v:
Potravinarstvo, Vol 18 (2024)
This study focused on developing a nutritionally enhanced turkey meat pate, incorporating plant-based ingredients like flaxseed and hemp flour. Two canned pate samples were produced: a control sample with turkey meat, liver, heart, fat, skin, beans,
Externí odkaz:
https://doaj.org/article/b6a5a5f9296140dbb033fdc01e5936e6
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:
Gulnara Zhumanova, Laila Bakirova, Gulmira Baybalinova, Rysgul Ashakayeva, Assel Dautova, Dinara Moldagaliyeva
Publikováno v:
Potravinarstvo, Vol 17 (2023)
Food safety stands at the forefront of social policies across nations. Secondary meat raw materials present a potential source for meat production. Our research objective was to analyze the nutritional value and functional-technological properties of
Externí odkaz:
https://doaj.org/article/147b3f440d3a4051abdba4a3454a6666
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:
Berik Idyryshev, Almagul Nurgazezova, Maksim Rebezov, Samat Kassymov, Kuralay Issayeva, Assel Dautova, Zhibek Atambayeva, Rysgul Ashakayeva, Anuarbak Suychinov
Publikováno v:
OnLine Journal of Biological Sciences. 22:375-387
Autor:
Almira Galimova, Farida Smolnikova, Yelena Kosheleva, Shugyla Zhakupbekova, Assel Dautova, Gulnaz Tuleubekova, Aray Kambarova, Gulnara Tulkebayeva, Yermek Konganbayev, Assemgul Baikadamova
Publikováno v:
Journal of environmental science and health. Part. B, Pesticides, food contaminants, and agricultural wastes. 57(10)
The purpose of thе article is to study the safety indicators of the curd product, which includes cottage cheese prepared with a starter culture of direct application "Evitalia," consisting of bacteria of the genus
Publikováno v:
IOP Conference Series: Materials Science and Engineering. 1047:012188
The article presents the analysis of the study results of samples for lead content by their determination on the atomic absorption spectrometer “Kvant-2AT”, taking into account the use of the microwave laboratory system PLP-01M and while the samp