Zobrazeno 1 - 4
of 4
pro vyhledávání: '"Gulnara Zhumanova"'
Autor:
Gulnara Zhumanova, Laila Bakirova, Gulmira Baybalinova, Rysgul Ashakayeva, Assel Dautova, Dinara Moldagaliyeva
Publikováno v:
Potravinarstvo, Vol 17 (2023)
Food safety stands at the forefront of social policies across nations. Secondary meat raw materials present a potential source for meat production. Our research objective was to analyze the nutritional value and functional-technological properties of
Externí odkaz:
https://doaj.org/article/147b3f440d3a4051abdba4a3454a6666
Autor:
Gulnara Zhumanova, Oksana Zinina, Maxim Rebezov, Mohammad Ali Shariati, Zhanar Moldabayeva, Mars Khayrullin, Gulmira Baybalinova, Sandugash Toleubekova, Gulmira Mirasheva
Publikováno v:
Potravinarstvo, Vol 16 (2022)
This study aimed to determine the effect of technological parameters of the production of horse meat minces with the addition of protein-oil emulsion from chicken combs on the functional, technological and physicochemical indicators. Chicken combs we
Externí odkaz:
https://doaj.org/article/2c82ba790a0847b1a35d84eca83b6c2e
Autor:
Rysgul Ashakayeva, Bakhytkul Assenova, Galiya Tumenova, Almagul Nurgazezova, Gulnara Zhumanova, Zhibek Atambayeva, Assemgul Baikadamova, Dmitrii Il, Assel Dautova
Publikováno v:
Foods, Vol 11, Iss 23, p 3886 (2022)
Semi-smoked sausages were made with 5%, 10%, 15%, 20%, and 25% replacement of horsemeat by emulsion gel made with offal broth (stomach, kidney, liver, heart, brain, and a miscellaneous trimmings of a horse), pumpkin flour, and egg yolk in a ratio of
Externí odkaz:
https://doaj.org/article/525ab039b65e46518793d82b0567ab4a
Autor:
Oksana Zinina, Svetlana Merenkova, Maksim Rebezov, Gulnara Zhumanova, Pavel Burkov, Alexandra Knyazeva
Publikováno v:
Fermentation, Vol 8, Iss 2, p 56 (2022)
When slaughtering and processing poultry, large quantities of meat by-products are generated; therefore, the development of the newest methods for processing secondary raw materials is an urgent problem. Animal proteins have relevant technological ap
Externí odkaz:
https://doaj.org/article/4e9c2fc3bc614ca28888c9991af4e147