Zobrazeno 1 - 10
of 31
pro vyhledávání: '"Asylbek Kulmyrzaev"'
Autor:
ZHYLDYZAI OZBEKOVA, ASYLBEK KULMYRZAEV
Publikováno v:
Indian Journal of Animal Sciences, Vol 89, Iss 7 (2019)
The potential of fluorescence spectroscopy was assessed to study cow, goat, sheep and yak meat. Meat samples were taken from muscles, viz. Gluteus medius (GM), Longissimus dorsi (LD) and Semitendinosus (ST). The moisture, fat and protein content of m
Externí odkaz:
https://doaj.org/article/33d377946bf34e6b8d87a685beac201c
Autor:
Asylbek Kulmyrzaev, Zhyldyzai Ozbekova
Publikováno v:
Journal of Food Engineering. 210:42-49
The objective of this study was to investigate the potential of fluorescence spectroscopy to predict rheological characteristics of semi-hard cheeses as yield stress (τL), flow stress (τF), storage modulus (G′) and loss modulus (G″) measured at
Publikováno v:
International Journal of Food Properties. 20:2060-2070
In the current study, rheological and colorimetric methods were compared for determination of α-amylase activity of grain malt, used for Kyrgyz traditional fermented beverage Bozo. The highest α-amylase activity determined by colorimetric method wa
Autor:
A.T. Mazhitova, Asylbek Kulmyrzaev
Publikováno v:
Journal of Dairy Science. 99:2480-2487
This study was carried out to determine the influence of milking season on amino acid (AA) profile and chemical composition of milk samples from Kyrgyz native breed mares under traditional pasture conditions. Milk samples were collected monthly from
Autor:
Zhyldyzai Ozbekova, Asylbek Kulmyrzaev
Publikováno v:
Spectrochimica Acta Part A: Molecular and Biomolecular Spectroscopy. 223:117357
The potential of fluorescence spectroscopy for non-destructive and rapid measurement of moisture content (MC) and water activity (aW) of rice was examined. A total of n = 15 samples of rice produced at different locations were studied. The emission f
Publikováno v:
Procedia - Social and Behavioral Sciences. 195:2683-2688
The high nutritional and health-promoting properties of kymyz, a traditional drink of nomads produced from mare's milk, are well-known and reported in literature. The composition of mare's milk is significantly different from that of cow and other ru
Autor:
Eric Dufour, Asylbek Kulmyrzaev
Publikováno v:
Food and Bioprocess Technology. 3:247-256
Using standard technologies, 36 experimental hard, semi-hard, and soft cheeses were manufactured from milk produced at three different locations. Infrared, fluorescence, and physicochemical properties of cheeses and corresponding milks and wheys were
Publikováno v:
International Journal of Food Properties. 10:299-320
Accurate food and nutrient information is important on several levels, from improving individual health to enabling manufacturers to comply with regulations governing food production and retailing. This information is obtained by means of many analyt
Publikováno v:
International Dairy Journal
International Dairy Journal, Elsevier, 2005, 15 (3), pp.275-286. ⟨10.1016/j.dairyj.2004.07.006⟩
International Dairy Journal, Elsevier, 2005, 15 (3), pp.275-286. ⟨10.1016/j.dairyj.2004.07.006⟩
Correspondance auteur: Dufour E. E-mail: dufour@enitac.fr; International audience; The potential of mid-infrared and intrinsic fluorescence spectroscopies was investigated for determining the geographic origin of different hard cheeses. Mid-infrared
Publikováno v:
Journal of Agricultural and Food Chemistry
Journal of Agricultural and Food Chemistry, American Chemical Society, 2005, 53 (3), pp.502-507
Journal of Agricultural and Food Chemistry, American Chemical Society, 2005, 53 (3), pp.502-507
International audience; Emission and excitation spectra of intrinsic fluorophores present. in milk were used to evaluate changes in milk following thermal treatments in the 57-72 degreesC temperature range from 0.5 min up to 30 min. Alternatively, th