Zobrazeno 1 - 6
of 6
pro vyhledávání: '"Nurzhan Muslimov"'
Autor:
Almaz Moldakarimov, Auyelbek Iztayev, Nurzhan Muslimov, Madina Yakiyayeva, Bayan Muldabekova, Sholpan Tursunbayeva, Fatima Dikhanbayeva, Saida Shintassova, Zhanerke Dyusembaeva
Publikováno v:
Potravinarstvo, Vol 18 (2024)
Beverages based on sprouted cereals are an excellent basis for creating new types of functional foods, as they are rich in nutrients. Beverages made from sprouted grains aim to improve daily nutrition, prioritising food safety. The proper storage of
Externí odkaz:
https://doaj.org/article/bcea1c5907c34f628066118a75af0557
Publikováno v:
Potravinarstvo, Vol 16 (2022)
Theoretical prerequisites for the extrusion of bulk components for the production of high-readiness products have been developed, which formed the basis for calculating and optimizing the main technological parameters of the extrusion process. It has
Externí odkaz:
https://doaj.org/article/ee544e6244c743208dd7e54a9a99a3eb
Publikováno v:
Potravinarstvo, Vol 16 (2022)
Along with a balanced amino acid composition and high protein digestibility, food products should contain complex carbohydrates and ballast substances (dietary fibers) that ensure the normal functioning of the digestive organs. In this regard, fresh
Externí odkaz:
https://doaj.org/article/d0f63e1178b3489aa634c97de4e91a88
Autor:
Anar Kabylda, Guljanat Serikbay, Manshuk Myktabaeva, Sabyrzhan Atanov, Nurzhan Muslimov, Mukhtar Tultabayev
Publikováno v:
Eastern-European Journal of Enterprise Technologies; Vol. 5 No. 11 (119) (2022): Technology and Equipment of Food Production; 6-11
Eastern-European Journal of Enterprise Technologies; Том 5 № 11 (119) (2022): Технології та обладнання харчових виробництв; 6-11
Eastern-European Journal of Enterprise Technologies; Том 5 № 11 (119) (2022): Технології та обладнання харчових виробництв; 6-11
The object of the study is the development of the formulation of gluten-free pasta using multivariate analysis. Celiac disease is a chronic disease characterized by damage to the small intestine mucosa by gluten, a plant protein found in cereals. Due
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::a96f5d0b510ca789dee11f26d9f6943e
https://doi.org/10.15587/1729-4061.2022.265790
https://doi.org/10.15587/1729-4061.2022.265790
Publikováno v:
Scopus-Elsevier
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=dedup_wf_001::70af7877a38404211090a226c33dff89
http://www.scopus.com/inward/record.url?eid=2-s2.0-85081990577&partnerID=MN8TOARS
http://www.scopus.com/inward/record.url?eid=2-s2.0-85081990577&partnerID=MN8TOARS
Publikováno v:
Scopus-Elsevier
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=dedup_wf_001::7dba860290cb063e5fc779002f6fee0b
http://www.scopus.com/inward/record.url?eid=2-s2.0-85081993190&partnerID=MN8TOARS
http://www.scopus.com/inward/record.url?eid=2-s2.0-85081993190&partnerID=MN8TOARS