Zobrazeno 1 - 10
of 12
pro vyhledávání: '"Fatima Dikhanbayeva"'
Autor:
Ayaulym Rakhmatulina, Fatima Dikhanbayeva, Dinara Tlevlessova, Jelena Zagorska, Nurbek Aralbayev, Kristine Majore, Aidana Yessenova
Publikováno v:
Dairy, Vol 5, Iss 3, Pp 360-371 (2024)
With interest in camel milk growing due to its nutrients and biologically active compounds, research into methods of processing and drying it is crucial. In recent decades, extensive studies have explored its chemical composition and health benefits
Externí odkaz:
https://doaj.org/article/e48db6a41da4456dbc270bcaaf09158d
Publikováno v:
Food Production, Processing and Nutrition, Vol 6, Iss 1, Pp 1-12 (2024)
Abstract The modern market of dairy products is quite developed, but the issue of compliance with the quality and safety of their production remains relevant. The purpose of this paper was to study the organoleptic, physicochemical and safety indicat
Externí odkaz:
https://doaj.org/article/2da26b215d744823b86bec97b3ba828f
Autor:
Fariza Sagyntay, Baltash Tarabayev, Bayan Muldabekova, Auelbek Iztaev, Gaukhar Kossaliyeva, Fatima Dikhanbayeva, Ramza Berzhanova, Nazym Alzhaxina, Anar Kabylda
Publikováno v:
Potravinarstvo, Vol 18 (2024)
Currently, about 5% of the earth's population suffers from gluten-related disorders. Modern technologies for gluten-free diets and filling the protein deficit are aimed at manufacturing gluten-free (GF) pasta products using non-conventional plant raw
Externí odkaz:
https://doaj.org/article/e6828009e3af47af99a4d7cb38d9bc9f
Autor:
Aidana Yessenova, Fatima Dikhanbayeva, Elmira Assembayeva, Dinara Nurmukhanbetova, Elmira Zhaxybayeva
Publikováno v:
Potravinarstvo, Vol 18 (2024)
Camel milk, renowned for its distinctive nutritional qualities, has captured the interest of scientific researchers due to its potential health benefits. This study aims to compare the biochemical composition of camel milk sourced from two distinct r
Externí odkaz:
https://doaj.org/article/0050692ed4664b76a0ac77fa597d9343
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:
Fatima Dikhanbayeva, Elmira Zhaxybayeva, Zhuldyz Smailova, Arman Issimov, Zhechko Dimitrov, Unzira Kapysheva, Nidhi Bansal
Publikováno v:
PLoS ONE, Vol 16, Iss 9, p e0256661 (2021)
This study aimed to assess potential feeding effect of camel milk curd mass and its mixes to experimental rat's blood serum biochemical parameters, enzymatic activity and the peptide toxicity. Fifty healthy male Sprague-Dawley rats were divided into
Externí odkaz:
https://doaj.org/article/3cac46e3993746939445e27428ee911d
Autor:
Zilikha Moldakulova, Meruyet Bayisbayeva, Galiya Iskakova, Fatima Dikhanbayeva, Assel Izembayeva, Viera Sottnikova
Publikováno v:
Eastern-European Journal of Enterprise Technologies, Vol 5, Iss 11 (113), Pp 61-72 (2021)
The paper is devoted to solving the problem of the nutritional and biological value of rye-wheat bread by enriching it with non-traditional local plants raw materials – linseed flour and rice husk fiber. Rice husks are rarely used in bakery product
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::515285f29a0face840a7ee67bfe262ce
http://journals.uran.ua/eejet/article/view/242648
http://journals.uran.ua/eejet/article/view/242648
Autor:
Fatima Dikhanbayeva, Elmira Zhaxybayeva, Zhechko Dimitrov, Meruert Baiysbayeva, Gulmira Yessirkep, Nidhi Bansal
Publikováno v:
Eastern-European Journal of Enterprise Technologies, Vol 3, Iss 11 (111), Pp 36-48 (2021)
This work aimed to conduct a comparative analysis that helps to identify the effect of the developed technology on the chemical composition of drinking yogurts made from Australian and Kazakhstani dromedary camel milk. Camel milk taken from Kazakhsta
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::ec52574035922de6938387b0a4540826
https://doi.org/10.15587/1729-4061.2021.235831
https://doi.org/10.15587/1729-4061.2021.235831
Autor:
Fatima Dikhanbayeva
Publikováno v:
Mechanics and Technologies. :61-68
Мақалада жаңа зығыр майы қосылған түйіршікті сүзбе өнімінің технологиясы, оның сапасы мен қауіпсіздік көрсеткіштерне жасалған зерттеу
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::a11d09d4afaa941c5e5bcf2a12fa4264
https://doi.org/10.55956/gmyr8201
https://doi.org/10.55956/gmyr8201
Autor:
Meruyet Baiysbayeva, Galiya Iskakova, Assel Izembayeva, Nurgul Batyrbayeva, Fatima Dikhanbayeva, Gulnur Daribayeva
Publikováno v:
Eastern-European Journal of Enterprise Technologies, Vol 1, Iss 11 (109), Pp 51-60 (2021)
Eastern-European Journal of Enterprise Technologies; Vol. 1 No. 11 (109) (2021): Technology and Equipment of Food Production; 51-60
Eastern-European Journal of Enterprise Technologies; Том 1 № 11 (109) (2021): Технологии и оборудование пищевых производств; 51-60
Eastern-European Journal of Enterprise Technologies; Том 1 № 11 (109) (2021): Технології та обладнання харчових виробництв; 51-60
Eastern-European Journal of Enterprise Technologies; Vol. 1 No. 11 (109) (2021): Technology and Equipment of Food Production; 51-60
Eastern-European Journal of Enterprise Technologies; Том 1 № 11 (109) (2021): Технологии и оборудование пищевых производств; 51-60
Eastern-European Journal of Enterprise Technologies; Том 1 № 11 (109) (2021): Технології та обладнання харчових виробництв; 51-60
The nutritional value of food is one of the most important factors that determine the health of the population. In the macaroni market, dietary and functional products, fortified macaroni products and products of high nutritional value occupy a small
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::69064461e11b016e46eca16bb18e5d57
http://journals.uran.ua/eejet/article/view/225001
http://journals.uran.ua/eejet/article/view/225001