Zobrazeno 1 - 5
of 5
pro vyhledávání: '"Dinara Akimova"'
Autor:
Anuarbek Suychinov, Aitbek Kakimov, Zhanibek Yessimbekov, Eleonora Okuskhanova, Dinara Akimova, Zhumatay Urazbayev
Publikováno v:
Potravinarstvo, Vol 18 (2024)
Incorporating natural colourants in sausage production offers an avenue to enhance product desirability while meeting consumer preferences for clean-label ingredients. This paper thoroughly examines the selection, formulation, processing, and quality
Externí odkaz:
https://doaj.org/article/554e29eb80d0465b93ad2f924136e20a
Autor:
Dinara Akimova, Aitbek Kakimov, Anuarbek Suychinov, Zhumatay Urazbayev, Yerlan Zharykbasov, Nadir Ibragimov, Aigul Bauyrzhanova, Assiya Utegenova
Publikováno v:
Potravinarstvo, Vol 18 (2024)
In food processing, enzymatic hydrolysis has become a revolutionary biotechnological instrument that provides consistency and sustainability that are unmatched by traditional techniques. This work thoroughly analyzes current developments in enzymatic
Externí odkaz:
https://doaj.org/article/5fb9b09fd24544cfb0030b107e279e00
Autor:
Anuarbek Suychinov, Dinara Akimova, Aitbek Kakimov, Yerlan Zharykbasov, Assemgul Baikadamova, Eleonora Okuskhanova, Anara Bakiyeva, Nadir Ibragimov
Publikováno v:
Potravinarstvo, Vol 18 (2024)
This thorough analysis traverses the ever-changing terrain of meat processing, revealing a story intertwined with technological innovations, environmentally friendly methods, and the revolutionary rise of cultured meat production. The amalgamation of
Externí odkaz:
https://doaj.org/article/c802ede5bae74594b2c839eb2b62b1bd
Autor:
Zhanibek Yessimbekov, Aitbek Kakimov, Baktybala Kabdylzhar, Anuarbek Suychinov, Assemgul Baikadamova, Dinara Akimova, Galiya Abdilova
Publikováno v:
Applied Food Research, Vol 3, Iss 2, Pp 100318- (2023)
The article describes a method for processing chicken bones from the neck, leg, breast, and wing in order to obtain finely dispersed chicken meat-bone paste (MBP). Bones were crushed two times: (a) with a bone chopper (particle size ≤ 5 mm), (b) ul
Externí odkaz:
https://doaj.org/article/d76b1fcce9554edba94937991b3d1c5f
Autor:
Dinara Akimova, Anuarbek Suychinov, Aitbek Kakimov, Baktybala Kabdylzhar, Yerlan Zharykbasov, Zhanibek Yessimbekov
Publikováno v:
Future Foods, Vol 7, Iss , Pp 100238- (2023)
The effect of by-products of chicken slaughter (chicken feet and heads) on the physical and chemical properties of forcemeat formulations was investigated. The chicken feet and heads were prepared in the form of ground mass and in the form of dry pow
Externí odkaz:
https://doaj.org/article/484c8951549841748e1868d768004d89