Zobrazeno 1 - 5
of 5
pro vyhledávání: '"Dana Toimbayeva"'
Autor:
Svetlana Kamanova, Yernaz Yermekov, Kamran Shah, Azigul Mulati, Xuebu Liu, Berdibek Bulashev, Dana Toimbayeva, Gulnazym Ospankulova
Publikováno v:
Czech Journal of Food Sciences, Vol 41, Iss 4, Pp 248-262 (2023)
Triticale (× Triticosecale Wittmack) is a hybrid cereal prepared by crossing wheat and rye. Triticale grain contains substances that have a positive effect on reducing the risk of cardiovascular disease, obesity, cancer, and type 2 diabetes, as well
Externí odkaz:
https://doaj.org/article/73cf6ec0fb6a44f58688374da1b45511
Publikováno v:
Potravinarstvo, Vol 18 (2024)
The demand for citric acid (CA) as a component of food products, pharmaceuticals, and cosmetics is increasing yearly. The use of adapted micro-organisms that convert naturally occurring carbohydrates into organic acids makes it possible to increase a
Externí odkaz:
https://doaj.org/article/efa60b34ad334f2284d376ea26582240
Autor:
Bibigul Khamzina, Berdibek Bulashev, Yerbol Nurmanov, Tamara Tultabayeva, Nurgul Nurmukhanbetova, Dana Toimbayeva, Ayazhan Igimbay, Gulnar Myrzabayeva
Publikováno v:
Eurasian Journal of Soil Science, Vol 12, Iss 2, Pp 169-176 (2023)
Mustard seed is primarily used in the food or condiment industries in the form of either ground seeds or oil, and plays a significant role in agriculture. Especially in the intensive agricultural system where chemical fertilizers are used, little is
Externí odkaz:
https://doaj.org/article/640e95d7422343e7b778c4ff6c975a2d
Autor:
Svetlana Kamanova, Indira Temirova, Akmaral Aldiyeva, Yernaz Yermekov, Dana Toimbayeva, Linara Murat, Marat Muratkhan, Dina Khamitova, Tamara Tultabayeva, Berdibek Bulashev, Gulnazym Ospankulova
Publikováno v:
Applied Sciences, Vol 13, Iss 23, p 12709 (2023)
Fresh berries contain numerous components that can undergo complex changes during the drying process. This study aims to investigate the effect of freeze-drying on the sensory and chemical properties of black currant and sea buckthorn berries. Freeze
Externí odkaz:
https://doaj.org/article/6811a8ee9bd04eaca52501b75a727c65
Autor:
Gulnazym Ospankulova, Vadim Khassanov, Svetlana Kamanova, Dana Toimbayeva, Saule Saduakhasova, Berdibek Bulashev, Gulnar Aidarkhanova, Yernaz Yermekov, Linara Murat, Bakhyt Shaimenova, Marat Muratkhan, Wenhao Li
Publikováno v:
Food Science & Nutrition.
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::f5c71b1ebdec9fc523a766a06cfd0482
https://doi.org/10.1002/fsn3.3386
https://doi.org/10.1002/fsn3.3386