Výsledky vyhledávání - "Bagimkul Tnymbaeva"

Quality and safety ensuring in the development of flavored spices based on greated cereals using the HACCP principles

Autor: Maryna Mardar, Saniya Ibraimova, Bagimkul Tnymbaeva, Ayana Serikbaeva

Publikováno v: Technology Audit and Production Reserves, Vol 6, Iss 3(56), Pp 41-46 (2020)

The object of research is the production of a new flavor seasoning of increased nutritional value based on sprouted green buckwheat using the HACCP (Hazard Analysis and Critical Control Points) principles. Research is aimed at drawing up a HACCP plan

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::39b72d89e85c11fc738ad77d81c98c00
http://journals.uran.ua/tarp/article/view/220051

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Determining optimal process parameters for sprouting buckwheat as a base for a food seasoning of improved quality

Autor: Ayana Serikbaeva, Bagimkul Tnymbaeva, Maryna Mardar, Nataliіa Tkachenko, Saniya Ibraimova, Raushangul Uazhanova

Publikováno v: Eastern-European Journal of Enterprise Technologies, Vol 4, Iss 11(112), Pp 6-16 (2021)

In order to determine the influence of temperature andtime of germination of the Bogatyr variety buckwheat on a change in the content of vitamins E, C, and B group, the germination parameters were optimized when developing a new type of seasoning. To

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::5c0e542665cb4dbe6ce5acd6089882d9
https://zenodo.org/record/5413421

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Histological studies of the muscle tissue of the bactrian camel meat in the process of autolysis

Autor: Saule Kazihanova, Shynar Kenenbay, Fatima Dikhanbaeva, Bagimkul Tnymbaeva, Leila Kaimbayeva

Publikováno v: Food Science and Technology, Issue: ahead, Published: 06 JUL 2020
Food Science and Technology, Vol 41, Iss 2, Pp 371-375 (2020)
Food Science and Technology, Volume: 41, Issue: 2, Pages: 371-375, Published: 06 JUL 2020
Food Science and Technology v.41 n.2 2021
Food Science and Technology (Campinas)
Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
instacron:SBCTA

The purpose of the study is to conduct targeted histological examination on the processing of camel meat to create technologies for new meat products. The objects of the examination were samples of the quadriceps femoris from three male Bactrian came

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::7dd32d3c91cb701cad4750b7a6b6770d
http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612020005015202&lng=en&tlng=en

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