Výsledky vyhledávání - "Eleonora Okuskhanov"

Akademický článek

Exploring natural colourants for enhanced sausage appeal: A review of sourcing, extraction methods, and applications, with emphasis on beetroot as an example

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

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Akademický článek

Revolutionizing meat processing: a nexus of technological advancements, sustainability, and cultured meat evolution

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

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Akademický článek

Effect of germinated wheat (Triticum aestivum) on chemical, amino acid and organoleptic properties of meat pate

Autor: Bahytkul Assenova, Eleonora Okuskhanova, Maksim Rebezov, Oksana Zinina, Nadezhda Baryshnikova, Evgeniya Vaiscrobova, Elena Kasatkina, Mohammad Ali Shariati, Muhammad Usman Khan, Godswill Ntsomboh Ntsefong

Publikováno v: Potravinarstvo, Vol 14, Pp 580-586 (2020)

Germinated cereal crops are widely used in the technology of meat products, as they contain a significant amount of vitamins, minerals and protein. This study presents the formulation and processing technology of meat pate with the addition of wheat

Externí odkaz: https://doaj.org/article/0f3ec5afd7404c5681402d5a28dfb6c4

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Akademický článek

Study of morphology, chemical, and amino acid composition of red deer meat

Autor: Eleonora Okuskhanova, Bahytkul Assenova, Maksim Rebezov, Kumarbek Amirkhanov, Zhanibek Yessimbekov, Farida Smolnikova, Almagul Nurgazezova, Gulnur Nurymkhan, Marilyne Stuart

Publikováno v: Veterinary World, Vol 10, Iss 6, Pp 623-629 (2017)

Aim: The aim of this study was to evaluate red deer (maral) meat quality based on chemical composition, pH, water-binding capacity (WBC), and amino acid content. Materials and Methods: Maral meat surface morphology measurements were obtained by sc

Externí odkaz: https://doaj.org/article/cf223b09425941fcacc845833c6c3b93

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Akademický článek

Effects of Microbial Transglutaminase on Technological, Rheological, and Microstructural Indicators of Minced Meat with the Addition of Plant Raw Materials

Autor: Oksana Zinina, Svetlana Merenkova, Damir Galimov, Eleonora Okuskhanova, Maksim Rebezov, Mars Khayrullin, Olga Anichkina

Publikováno v: International Journal of Food Science, Vol 2020 (2020)

The aim of the study was to analyse the effects of transglutaminase on the physicochemical, technological, rheological, and microstructural indicators of minced meat with the addition of plant raw materials. The formulations of minced meat from beef

Externí odkaz: https://doaj.org/article/1c11846cb69d4ba5a55462535bd47d50

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Akademický článek

Lycopene as a Natural Antioxidant Used to Prevent Human Health Disorders

Autor: Muhammad Imran, Fereshteh Ghorat, Iahtisham Ul-Haq, Habib Ur-Rehman, Farhan Aslam, Mojtaba Heydari, Mohammad Ali Shariati, Eleonora Okuskhanova, Zhanibek Yessimbekov, Muthu Thiruvengadam, Mohammad Hashem Hashempur, Maksim Rebezov

Publikováno v: Antioxidants, Vol 9, Iss 8, p 706 (2020)

Lycopene, belonging to the carotenoids, is a tetraterpene compound abundantly found in tomato and tomato-based products. It is fundamentally recognized as a potent antioxidant and a non-pro-vitamin A carotenoid. Lycopene has been found to be efficien

Externí odkaz: https://doaj.org/article/e50d851deba64750ad9f280f83c3797c

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