Zobrazeno 1 - 10
of 15
pro vyhledávání: '"D. A. Shaimerdenova"'
Autor:
M. B. Bekbolatova, D. A. Shaimerdenova, M. Zh. Chakanova, A. I. Iztaev, G. T. Sarbasova, D. M. Iskakova, A. A. Yesmambetov, A. A. Makhambetova
Publikováno v:
Алматы технологиялық университетінің хабаршысы, Vol 0, Iss 4, Pp 128-138 (2022)
The article gives a general description of baking additives and improvers, types, purposes and technology of use. The indicators of quality and safety of baking additives are presented. Finely dispersed powders from cereals, leguminous crops and bran
Externí odkaz:
https://doaj.org/article/837b2465b98f45e1a736efe8212f9450
Autor:
G. T. Sarbasova, D. A. Shaimerdenova, A. A. Makhambetova, Zh. M. Chekanova, D. M. Iskakova, M. B. Bekbolatova
Publikováno v:
Алматы технологиялық университетінің хабаршысы, Vol 127, Iss 2, Pp 91-99 (2021)
For the rational and effective use of wheat grain grown in the country, the article presents overview materials and statistics on the use of products of deep processing of wheat grain in Kazakhstan. Data on the main technologies for obtaining gluten
Externí odkaz:
https://doaj.org/article/38809a3e5b404e06a86b1d450825ecc0
Autor:
Zh. M. Chekanova, A. A. Makhambetova, G. T. Sarbasova, D. A. Shaimerdenova, D. M. Iskakova, M. B. Bekbolatova
Publikováno v:
Алматы технологиялық университетінің хабаршысы, Vol 0, Iss 3, Pp 20-25 (2021)
The article presents data on the biochemical composition of cereals and legumes, on the basis of which 2 types of grain were selected: buckwheat and lentils. Experimental samples of whole-grain flour from buckwheat and lentil grains with an optimal r
Externí odkaz:
https://doaj.org/article/dc454833544d4f5f88b8a3ae1a596d7c
Autor:
D. A. Shaimerdenova, A. A. Makhambetova, Zh. M. Chekanova, G. T. Chekanova, D. M. Iskakova, M. B. Bekbolatova
Publikováno v:
Алматы технологиялық университетінің хабаршысы, Vol 127, Iss 2, Pp 82-90 (2021)
The article presents data on the selection and biochemical composition of flour from cereals and legumes that do not contain gluten for the production of gluten-free bread and national flour product. The novelty of research is to study the effect of
Externí odkaz:
https://doaj.org/article/ff8448933e174eee865049fed12ab52d
Autor:
D. A. Shaimerdenova
Publikováno v:
Новые технологии, Vol 0, Iss 2, Pp 42-49 (2017)
The processes of the formation of the carbohydrate-amylase complex (CAC) of soft wheat in Kazakhstan depending on natural and climatic conditions of the region, of a precursor have been studied, correlation and regression processing of the data have
Externí odkaz:
https://doaj.org/article/8fa447d4f5734bf490268f2b99a2719d
Autor:
D. A. Shaimerdenova
Publikováno v:
Новые технологии, Vol 0, Iss 2, Pp 37-42 (2017)
The article studies the impact of grain storage conditions determined by the parameters of temperature and relative humidity of the environment on the indices of technological dignity (TD) and the proposed indicator of technological potential (TP) of
Externí odkaz:
https://doaj.org/article/e5de6684540f43b688805147bc4053ac
Autor:
D. A. Shaimerdenova, J. M. Chakanova, D. M. Iskakova, G. T. Sarbasova, A. A. Esmambetov, M. B. Bekbolatova
Publikováno v:
Vestnik Voronežskogo Gosudarstvennogo Universiteta Inženernyh Tehnologij, Vol 82, Iss 4, Pp 179-187 (2021)
Grain-based foods play an essential role in human nutrition. Cereal-based products contain soluble and insoluble dietary fiber, which, by reducing cholesterol levels, reduce the risk of cardiovascular diseases, as well as stabilize digestive function
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::e361ca22938b67ea2907088f318a7d3d
https://www.vestnik-vsuet.ru/vguit/article/view/2590
https://www.vestnik-vsuet.ru/vguit/article/view/2590
Publikováno v:
Vestnik Voronežskogo Gosudarstvennogo Universiteta Inženernyh Tehnologij, Vol 81, Iss 2, Pp 230-238 (2019)
The use of the full potential of grain and leguminous crops laid down in them by nature is an important task in addressing the issues of balanced nutrition of the population, because food products based on these crops satisfy up to 70% of the daily h
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::69bdc3f53538f6cfae515834f9a9dedc
https://www.vestnik-vsuet.ru/vguit/article/view/2257
https://www.vestnik-vsuet.ru/vguit/article/view/2257
Autor:
D. A. Shaimerdenova
Publikováno v:
Vestnik Voronežskogo Gosudarstvennogo Universiteta Inženernyh Tehnologij, Vol 80, Iss 1, Pp 140-145 (2018)
Soft wheat is one of the most important crops, grown in more than 130 countries. To date, one-fifth of the world's wheat, or about 150 million tons a year, is sold on international markets. In the world trade traditionally dominated by the US, Austra
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::5bcedc42f0b86636f39a586cf568c735
https://www.vestnik-vsuet.ru/vguit/article/view/1700
https://www.vestnik-vsuet.ru/vguit/article/view/1700
Autor:
D. A. Shaimerdenova
Publikováno v:
Vestnik Voronežskogo Gosudarstvennogo Universiteta Inženernyh Tehnologij, Vol 79, Iss 1, Pp 205-208 (2017)
Technological potential (TP) of grain of soft wheat, which allows to obtain a huge number of popular mankind of products is the main factor for its wide distribution. The formation of TP with desired properties is one of the most important tasks for
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::4e89d02fffff848e5fb4649ff0893434
https://www.vestnik-vsuet.ru/vguit/article/view/1446
https://www.vestnik-vsuet.ru/vguit/article/view/1446