Zobrazeno 1 - 7
of 7
pro vyhledávání: '"Nourlan Akhmetsadykov"'
Autor:
Nurseitova, G.A. Bayandy, Askar Kondybayev, Gaukhar Konuspayeva, Farida Amutova, Nourlan Akhmetsadykov, Bernard Faye, A.A. Zhakupbekova, A.S. Omarova
Publikováno v:
International Journal of Dairy Science
International Journal of Dairy Science, 2021, 16 (1), pp.18-28. ⟨10.3923/ijds.2021.18.28⟩
International Journal of Dairy Science, 2021, 16 (1), pp.18-28. ⟨10.3923/ijds.2021.18.28⟩
International audience; Background and Objective: Adulteration of dairy products by substitution of milk fat by vegetable oil is common in the Eurasian Economic Union. The objective of the paper is to investigate the potential adulteration of the fat
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::ec5819956f84882c2b73e746d78c13e6
https://hal.inrae.fr/hal-03201920
https://hal.inrae.fr/hal-03201920
Autor:
Nourlan Akhmetsadykov, Askar Kondybayev, Shynar Akhmetsadykova, Bernard Faye, Gaukhar Konuspayeva, Farida Amutova, Moldir Nurseitova, A.S. Omarova, A.A. Zhakupbekova
Publikováno v:
International Journal of Biology and Chemistry
The organoleptic properties of traditional dairy beverages done with non-conventional dairy species (horse, camel), popular in Central Asia, were rarely described in the literature. To characterize the Volatile Organic Compounds (VOC) profile of ferm
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::322afc0981e9c980c0cb592e433558da
https://doi.org/10.26577/ijbch-2018-2-345
https://doi.org/10.26577/ijbch-2018-2-345
Autor:
Nourlan Akhmetsadykov, G.A. Bayandy, A.A. Zhakupbekova, Gaukhar Konuspayeva, Bernard Faye, A.S. Omarova, Askar Kondybayev, Farida Amutova, Moldir Nurseitova
Publikováno v:
Journal of Dairy Science
Journal of Dairy Science, American Dairy Science Association, 2019, 102 (9), pp.7723-7733. ⟨10.3168/jds.2018-15620⟩
Journal of Dairy Science, American Dairy Science Association, 2019, 102 (9), pp.7723-7733. ⟨10.3168/jds.2018-15620⟩
International audience; Milk fat adulteration is a common issue in Central Asia. To assess the current situation in the commercial milk market, 17 milk samples were checked for fatty acid (FA) and sterol profiles to detect potential adulteration usin
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::795818d1667dc304a89707389bda0956
https://hal.inrae.fr/hal-02618128
https://hal.inrae.fr/hal-02618128
Autor:
François Roger, Véronique Chevalier, Ranawaka A.P.M. Perera, Eve Miguel, Malik Peiris, Almagul Baubekova, Chun Yin Ng, Nourlan Akhmetsadykov, Bernard Faye
Publikováno v:
Emerging Infectious Diseases
Emerging Infectious Diseases, Vol 22, Iss 3, Pp 555-557 (2016)
Emerging Infectious Diseases, Vol 22, Iss 3, Pp 555-557 (2016)
To the Editor: Middle East respiratory syndrome coronavirus (MERS-CoV) acquired from animals causes severe pneumonia in humans, with some chains of human-to-human transmission, leading to large outbreaks. MERS-CoV is a cause of concern for global pub
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::5a4204a2564cbc55ba698cf551610f1d
http://europepmc.org/articles/PMC4766892
http://europepmc.org/articles/PMC4766892
Autor:
Gérard Loiseau, Gaukhar Konuspayeva, Almagul Baubekova, Bernard Faye, Shynar Akhmetsadykova, Nourlan Akhmetsadykov
Publikováno v:
African Journal of Food Science and Technology
African Journal of Food Science and Technology, International Research Journals, 2015, 6 (3), pp.84-88. ⟨10. 14303/ajfs t.2015.026⟩
African Journal of Food Science and Technology, International Research Journals, 2015, 6 (3), pp.84-88. ⟨10.14303/ajfst.2015.026⟩
African Journal of Food Science and Technology, International Research Journals, 2015, 6 (3), pp.84-88. ⟨10. 14303/ajfs t.2015.026 ⟩
African Journal of Food Science and Technology, International Research Journals, 2015, 6 (3), pp.84-88. ⟨10. 14303/ajfs t.2015.026⟩
African Journal of Food Science and Technology, International Research Journals, 2015, 6 (3), pp.84-88. ⟨10.14303/ajfst.2015.026⟩
African Journal of Food Science and Technology, International Research Journals, 2015, 6 (3), pp.84-88. ⟨10. 14303/ajfs t.2015.026 ⟩
Consumption of fermented camel milk, named shubat, is very popular in Central Asia and especially in Kazakhstan where it is known for its medicinal and dietary properties. To identify lactic acid bacteria (LAB) camel milk and shubat were sampled from
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::9ff532984c873a068ca9e24f63dfc888
https://hal.archives-ouvertes.fr/hal-01506419
https://hal.archives-ouvertes.fr/hal-01506419
Autor:
Almagul Baubekova, Nourlan Akhmetsadykov, Bernard Faye, Gaukhar Konuspayeva, Gérard Loiseau, Shynar Akhmetsadykova, Shattik kanayat
Publikováno v:
Proceedings of the 3rd Conference of the International Society of Camelid Research and Development : ISOCARD 2012
Emirates Journal of Food and Agriculture
Emirates Journal of Food and Agriculture
The effectiveness of the fermented milk product for decreasing the absorption of Lead (Pb) in vivo by testing several combinations of different strains and individual strains of LAB isolated from camel milk and shubat (fermented camel milk) was deter
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::6a37d010236d8b558b722832e2b09ab9
http://agritrop.cirad.fr/565248/
http://agritrop.cirad.fr/565248/
Autor:
Gaukhar Konuspayeva, Bernard Faye, Nourlan Akhmetsadykov, Almagul Baubekova, Shynar Akhmetsadykova, Gérard Loiseau
Publikováno v:
Journal of Camel Practice and Research
Shubat and Koumiss are traditional fermented products widely consumed in Kazakhstan and Central Asia. Microflora of those fermented products is composed of bacteria and yeasts, which could have deep impacts on beverages quality. Although, the known p
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::2927aa57212cc96e1ea63e5cc921d2be
https://doi.org/10.5958/2277-8934.2015.00014.4
https://doi.org/10.5958/2277-8934.2015.00014.4