Establishing the regularity of the emulsification process

Autor: Bekturganova Almira, Mukanova Kuralay, Zhumanova Umyt, Tultabayev Bakhtiyar

Publikováno v: BIO Web of Conferences, Vol 64, p 01012 (2023)

The study is aimed at assessing the influence of the degree of quantitative content of vegetable oil in an aqueous-oily medium on the emulsification process. Safflower oil was chosen as the main ingredient of the oil phase. The degree of quantitative

Externí odkaz: https://doaj.org/article/52862a25ad604063a029ae4b026bb05a

Optimization of technological parameters in the production of cereal beverages fortified with Omega-3 polyunsaturated fatty acids

Autor: Khastayeva, Aigerim, Bekturganova, Almira, Omaraliyeva, Aigul, Serikov, Almas, Myrzhykbayeva, Aidana

Publikováno v: Eastern-European Journal of Enterprise Technologies; Vol. 3 No. 11 (123) (2023): Technology and Equipment of Food Production; 78-88
Eastern-European Journal of Enterprise Technologies; Том 3 № 11 (123) (2023): Технології та обладнання харчових виробництв; 78-88

The object of this study was cereal drinks fortified with Omega-3 polyunsaturated fatty acids: rice (product 1), oat (product 2), buckwheat (product 3). The purpose of the research was to optimize technological parameters in the production of such be

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=scientific_p::d17dbc5824f733d3b9258436be5a23bd
https://journals.uran.ua/eejet/article/view/282694