Výsledky vyhledávání - "Moldabaeva A. A."

Akademický článek

THE DEVELOPMENT OF TECHNOLOGY AND FORMULATION OF MEAT PASTE OF TURKEY MEAT

Autor: A. S. Kambarova, A. N. Nurgazezova, M. B. Rebezov, ZH. K. Moldabaeva, G. N. Nurymkhan, ZH. M. Atambayeva, E. ZH. Arinova

Publikováno v: Алматы технологиялық университетінің хабаршысы, Vol 0, Iss 4, Pp 9-16 (2021)

The article presents the technology of production of protein-vegetable additives, technology of meat and vegetable pate.In the meat pate, the nutritional and biological value was studied, which was compared with the control sample.Analysis of experim

Externí odkaz: https://doaj.org/article/ba7cfea7eafb4ea2a1fbea8248519d22

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Akademický článek

Complex Processing of Industrial Products and Lead-Copper Concentrates

Autor: T. S. Dauletbakov, A. R. Mambetaliyeva, N. K. Dosmukhamedov, F. R. Zhandauletova, G. Z. Moldabaeva

Publikováno v: Eurasian Chemico-Technological Journal, Vol 17, Iss 4, Pp 301-308 (2015)

This article describes the modern technologies of processing of industrial products and copper-lead waste products, and their physical and chemical properties as well as laboratory tests for processing slurries and zinc slags. Experiments have shown

Externí odkaz: https://doaj.org/article/4acebe13c9c54c20b6dd75cc6c729775

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Die design for high-pressure torsion

Autor: G.Zh. Moldabaeva, A. B. Naizabekov, A.V. Volokitin, I. E. Volokitina, E.A. Panin

Publikováno v: Vestnik KazNRTU. 143:207-214

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::340ff0977c10be8ee298a75c230c2297
https://doi.org/10.51301/vest.su.2021.i2.27

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Comparison of the stress state of steel-copper and steel-aluminum bimetallic wires

Autor: Ye.I. Kuldeev, O.Yu. Salko, I. E. Volokitina, A.V. Volokitin, E.A. Panin, G.Zh. Moldabaeva

Publikováno v: Vestnik KazNRTU. 143:128-134

In this article, the models of steel-copper and steel-aluminum bimetallic wires obtained in the course of computer simulation in Deform program were studied, the main parameters of the stress state (equivalent stress and average hydrostatic pressure)

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::c38c5d699c6e662307ca1c5b8d0c5479
https://doi.org/10.51301/vest.su.2021.v143.i1.17

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Akademický článek

Modern Masters Courses in Management for the Russian oil industry

Autor: A E Vorobev, G Zh Moldabaeva, A Kornienko

Publikováno v: RUDN Journal of Engineering Research, Vol 0, Iss 3, Pp 51-59 (2011)

Considered necessary prerequisites for training students in master for future work on management in the oil and gas industry. Analyzed with similar courses in graduate programs in MGIMO, RGGU of Gubkin. The author's program with an emphasis on produc

Externí odkaz: https://doaj.org/article/85e7a8b805ff4b6db59b503a51b2475b

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Akademický článek

Obtaining preset properties in the hydrogenation process by controlling the state of phase boundary

Autor: Metaksa Galina, Moldabaeva Gulnaz, Alisheva Zhanat

Publikováno v: E3S Web of Conferences, Vol 56, p 03028 (2018)

The introduction of science-intensive technologies that ensure a high level of energy content and restoration of ecological balance in places of extraction and processing of commercial resources is the main condition for the successful development of

Externí odkaz: https://doaj.org/article/fc9f7aa2bcee40f1ad05784987af86ef

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Improvement of quality characteristics of turkey pâté through optimization of a protein rich ingredient: physicochemical analysis and sensory evaluation

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

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