Zobrazeno 1 - 10
of 12
pro vyhledávání: '"Farida Smolnikova"'
Incorporating carrot pomace-based emulsion to enhance the nutritional value and shelf life of butter
Autor:
Gulmira Naurzbayeva, Farida Smolnikova, Saule Baytukenova, Zarina Kapshakbayeva, Ayaulym Mustafayeva, Sholpan Baytukenova, Zhuldyz Smailova, Fatima Dikhanbayeva, Marina Temerbayeva, Gulmira Baybalinova
Publikováno v:
International Journal of Food Properties, Vol 26, Iss 1, Pp 2455-2475 (2023)
ABSTRACTCarrot pomace, a byproduct of juice extraction from the widely cultivated root vegetable, contains micronutrients and carotenoids that are often discarded as agricultural waste. To address this issue, the present study aimed to create a stabl
Externí odkaz:
https://doaj.org/article/7182237f9df44db7915fc92b8ecb31b4
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
Publikováno v:
Food Processing: Techniques and Technology. 51:819-831
Introduction. Fruit and berry extracts contain biologically active components and acids that can inhibit or activate Saccharomyces cerevisiae. The research objective was to study the effect of berry extracts on the activity of baking yeast S. cerevis
Autor:
Almira Galimova, Farida Smolnikova, Yelena Kosheleva, Shugyla Zhakupbekova, Assel Dautova, Gulnaz Tuleubekova, Aray Kambarova, Gulnara Tulkebayeva, Yermek Konganbayev, Assemgul Baikadamova
Publikováno v:
Journal of environmental science and health. Part. B, Pesticides, food contaminants, and agricultural wastes. 57(10)
The purpose of thе article is to study the safety indicators of the curd product, which includes cottage cheese prepared with a starter culture of direct application "Evitalia," consisting of bacteria of the genus
Autor:
Farida Smolnikova
Publikováno v:
International Journal of Psychosocial Rehabilitation. 23:480-484
Autor:
Gulnur Nurymkhan, Aray Kambarova, Мaksim Rebezov, Zhibek Atambayeva, Almagul Nurgazezova, Zhanna Asirzhanova, Zhanar Moldabaeva, Farida Smolnikova, Galiya Kazhibaeva, Kuralay Issayeva
Publikováno v:
Food Science and Technology v.41 n.1 2021
Food Science and Technology (Campinas)
Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
instacron:SBCTA
Food Science and Technology, Vol 41, Iss 1, Pp 203-209 (2020)
Food Science and Technology, Issue: ahead, Published: 28 SEP 2020
Food Science and Technology (Campinas)
Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
instacron:SBCTA
Food Science and Technology, Vol 41, Iss 1, Pp 203-209 (2020)
Food Science and Technology, Issue: ahead, Published: 28 SEP 2020
The consumer preference for ready-to-eat foods is growing rapidly, it provides many benefits to health care because it is very rich source of dietary fiber, minerals, and amino acids. The present study was to prepare and evaluate the quality of turke
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::887743cf41c3ae03058aa4c25b3d5170
http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612021000100203
http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612021000100203
Autor:
Nicola Caporaso, Muhammad Usman Khan, Bahytkul Assenova, Mohammad Ali Shariati, Zhanibek Yessimbekov, Muthu Thiruvengadam, Farida Smolnikova, Eleonora Okuskhanova, Maksim Rebezov
This study aimed to develop an oil-in-water emulsion with the presence of proteins, to be used as an ingredient in meat products. The emulsion can be used to increase the protein content of the final formulation, and the effect of the presence of pro
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::3e16f9f2439e010da5dd4ac5967ae721
This article describes the development technology and nutritional value of functional bread with the addition of wheat gluten and dried fruits. The use of these ingredients allows to improve the quality of the finished product by increasing the prote
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::0eb7c78a119cc5814d268cd60c9d5222
https://zenodo.org/record/5565860
https://zenodo.org/record/5565860
Autor:
Gulnur Nurymkhan, Eleonora Okuskhanova, Marilyne Stuart, Maksim Rebezov, Farida Smolnikova, Bahytkul Assenova, Kumarbek Amirkhanov, Zhanibek Yessimbekov, Almagul Nurgazezova
Publikováno v:
Veterinary World, Vol 10, Iss 6, Pp 623-629 (2017)
Veterinary World
Veterinary World
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 scannin
Autor:
Samat Kassymov, Oksana Zinina, Eleonora Okuskhanova, Ayaulym Mustafayeva, Zulfiya Galieva, Nikolai Maksimiuk, Farida Smolnikova, Diana Tazeddinova, Yaroslav Rebezov, Maksim Rebezov
In this paper, a new technology for meatball production is presented. The ingredients in the formulation used are low value parts of poultry meat (neck and back part), rice, sea cabbage (Laminaria) and carrot. Three variants of meatball were prepared
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::12c7731de5b8bf8f8a67d9b3662d29b6
https://zenodo.org/record/808931
https://zenodo.org/record/808931