Zobrazeno 1 - 8
of 8
pro vyhledávání: '"Sholpan, Tursunbayeva"'
Autor:
Liliya Alashbayeva, Makhamedkali Kenzhekhojayev, Assel Borankulova, Bayan Muldabekova, Madina Yakiyayeva, Sholpan Tursunbayeva, Zhanerke Dyusembaeva
Publikováno v:
Potravinarstvo, Vol 18 (2024)
In this paper, the research was conducted using mathematical modelling methods to improve the quality of the product. This study aimed to determine the optimum composite mixture for producing whole wheat flour by adding sesame seeds, chia seeds, and
Externí odkaz:
https://doaj.org/article/f386ef19975a4f4bb3f79e052f831e5f
Autor:
Bauyrzhan Iztayev, Auyelbek Iztayev, Talgat Kulazhanov, Galiya Iskakova, Madina Yakiyayeva, Bayan Muldabekova, Meruyet Baiysbayeva, Sholpan Tursunbayeva
Publikováno v:
Foods, Vol 13, Iss 20, p 3253 (2024)
Water treated with ion ozone improves the technological qualities of food products. Therefore, ion-ozonated water was used in the work, and whole-grain flour from soft wheat of the Almaly variety and pumpkin powder were used as raw materials to impro
Externí odkaz:
https://doaj.org/article/120594cd03d3416bae492c823ccc61f0
Autor:
Auyelbek Iztayev, Talgat Kulazhanov, Galiya Iskakova, Mariam Alimardanova, Saule Zhienbaeva, Baurzhan Iztayev, Sholpan Tursunbayeva, Madina Yakiyayeva
Publikováno v:
Scientific Reports, Vol 13, Iss 1, Pp 1-18 (2023)
Abstract Due to the fact that bakery, pasta and flour confectionery products are produced mainly from premium or first-grade flour, which is poor in the content of nutrients and fiber, the issue of developing technology for new types of flour product
Externí odkaz:
https://doaj.org/article/13c4759e5f51471fb887d0e068c0ec68
Autor:
Auyelbek Iztayev, Sholpan Tursunbayeva, Saule Zhiyenbayeva, Galiya Iskakova, Ainur Matibayeva, Raushan Izteliyeva, Madina Yakiyayeva
Publikováno v:
International Journal of Technology, Vol 14, Iss 4, Pp 695-704 (2023)
The article examined the ways of using highly effective technologies for the development of whole-wheat flour bread. Ion-ozone cavitation technology is used, which allows time reduction for dough making and bread baking. The flour used in the exp
Externí odkaz:
https://doaj.org/article/e15ad0493994425b956670995d1133f6
Autor:
Sholpan Tursunbayeva, Auyelbek Iztayev, Aizhan Mynbayeva, Mariam Alimardanova, Baurzhan Iztayev, Madina Yakiyayeva
Publikováno v:
Scientific Reports, Vol 11, Iss 1, Pp 1-12 (2021)
Abstract The bakery market is one of the most capacious in Kazakhstan. Manufacturers of bread products are in dire need of the introduction of intensive technologies for improving product quality and safety. This article presents the results of resea
Externí odkaz:
https://doaj.org/article/a765028b1e83459a85c6d0779c673311
Autor:
Abelbaeviсh, Bаibatyrov T., Zamzagul, Moldakhmetova, Zhaksylykovna, Muldabekova B., Zhanabayevna, Alashbayeva L., Sholpan, Tursunbayeva, Yerkin, Yerzhigitov, Sarsenbayevna, Borankulova A.
Publikováno v:
Caspian Journal of Environmental Sciences; Apr2024, Vol. 22 Issue 2, p513-520, 8p
Autor:
Baurzhan Iztayev, Auyelbek Iztayev, Aizhan Mynbayeva, Sholpan Tursunbayeva, Madina Yakiyayeva, Mariam Alimardanova
Publikováno v:
Scientific Reports, Vol 11, Iss 1, Pp 1-12 (2021)
Scientific Reports
Scientific Reports
The bakery market is one of the most capacious in Kazakhstan. Manufacturers of bread products are in dire need of the introduction of intensive technologies for improving product quality and safety. This article presents the results of research to de
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::21f395ced8c60c68667a53e41cbeed79
https://doaj.org/article/a765028b1e83459a85c6d0779c673311
https://doaj.org/article/a765028b1e83459a85c6d0779c673311
Autor:
Auyelbek Iztayev, Talgat Kulazhanov, Baurzhan Iztayev, Mariam Alimardanova, Baltash Tarabayev, Sholpan Tursunbayeva, Madina Yakiyayeva
Some of the challenges facing the wheat industry are to increase production efficiency, improve quality and increase the nutritional value of products. To this end, non-traditional methods of flour processing are used to create functional products, a
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::a7ef9decb6b01ebc23610f49cd959ac6
https://doi.org/10.21203/rs.3.rs-2102988/v1
https://doi.org/10.21203/rs.3.rs-2102988/v1
