Zobrazeno 1 - 10
of 96
pro vyhledávání: '"Suychinov A"'
Autor:
Anuarbek Suychinov, Aitbek Kakimov, Zhanibek Yessimbekov, Eleonora Okuskhanova, Dinara Akimova, Zhumatay Urazbayev
Publikováno v:
Potravinarstvo, Vol 18 (2024)
Incorporating natural colourants in sausage production offers an avenue to enhance product desirability while meeting consumer preferences for clean-label ingredients. This paper thoroughly examines the selection, formulation, processing, and quality
Externí odkaz:
https://doaj.org/article/554e29eb80d0465b93ad2f924136e20a
Autor:
A. K. Suychinov, G. T. Zhumanova, I. V. Mironova, E. T. Akhmadullina, N. N. Kadirov, Z. A. Galiyeva, O. V. Neverova
Publikováno v:
Теория и практика переработки мяса, Vol 8, Iss 3, Pp 183-190 (2023)
This study aimed to investigate the effect of adding amaranth flour to meat patties on their chemical composition. Four different variations of meat patties were prepared, with amaranth flour added at concentrations of 5%, 10%, and 15% in place of be
Externí odkaz:
https://doaj.org/article/c8e48ab19cf64765b6a6e7e19244fc09
Autor:
Assemgul Baikadamova, Aitbek Kakimov, Zhanibek Yessimbekov, Anuarbek Suychinov, Rasul Turagulov, Duman Orynbekov, Gulmira Zhumadilova, Yerlan Zharykbasov
Publikováno v:
Applied Sciences, Vol 14, Iss 19, p 8703 (2024)
Animal bones, particularly from cattle after slaughter, are commonly discarded, posing environmental challenges and highlighting the need for sustainable valorization. This study investigated the effect of enzyme and organic acid treatment on physico
Externí odkaz:
https://doaj.org/article/9a0a14095a7f4059be63d4f97a8432dd
Publikováno v:
Теория и практика переработки мяса, Vol 8, Iss 2, Pp 85-92 (2023)
The article describes the development of priority directions for improving the economic efficiency of poultry farming, as well as a complex of prospective scientifically substantiated measures that ensure dynamic development of the industry in modern
Externí odkaz:
https://doaj.org/article/759a05dcefac481e9f53af5d1690a7d0
Autor:
Dinara Akimova, Aitbek Kakimov, Anuarbek Suychinov, Zhumatay Urazbayev, Yerlan Zharykbasov, Nadir Ibragimov, Aigul Bauyrzhanova, Assiya Utegenova
Publikováno v:
Potravinarstvo, Vol 18 (2024)
In food processing, enzymatic hydrolysis has become a revolutionary biotechnological instrument that provides consistency and sustainability that are unmatched by traditional techniques. This work thoroughly analyzes current developments in enzymatic
Externí odkaz:
https://doaj.org/article/5fb9b09fd24544cfb0030b107e279e00
Autor:
Anuarbek Suychinov, Dinara Akimova, Aitbek Kakimov, Yerlan Zharykbasov, Assemgul Baikadamova, Eleonora Okuskhanova, Anara Bakiyeva, Nadir Ibragimov
Publikováno v:
Potravinarstvo, Vol 18 (2024)
This thorough analysis traverses the ever-changing terrain of meat processing, revealing a story intertwined with technological innovations, environmentally friendly methods, and the revolutionary rise of cultured meat production. The amalgamation of
Externí odkaz:
https://doaj.org/article/c802ede5bae74594b2c839eb2b62b1bd
Autor:
Yessimbekov, Zhanibek, Kakimov, Aitbek, Kabdylzhar, Baktybala, Suychinov, Anuarbek, Baikadamova, Assemgul, Akimova, Dinara, Abdilova, Galiya
Publikováno v:
In Applied Food Research December 2023 3(2)
Autor:
Zhanibek Yessimbekov, Aitbek Kakimov, Baktybala Kabdylzhar, Anuarbek Suychinov, Assemgul Baikadamova, Dinara Akimova, Galiya Abdilova
Publikováno v:
Applied Food Research, Vol 3, Iss 2, Pp 100318- (2023)
The article describes a method for processing chicken bones from the neck, leg, breast, and wing in order to obtain finely dispersed chicken meat-bone paste (MBP). Bones were crushed two times: (a) with a bone chopper (particle size ≤ 5 mm), (b) ul
Externí odkaz:
https://doaj.org/article/d76b1fcce9554edba94937991b3d1c5f
Autor:
Gulmira Kenenbay, Urishbay Chomanov, Samat Kozhakhmetov, Alibek Tursunov, Torgyn Zhumaliyeva, Nurzhan Tultabayev, Anuarbek Suychinov
Publikováno v:
Potravinarstvo, Vol 17 (2023)
This work aimed to evaluate the effect of ginger root (Zingiber officinale) and liquorice (Glycyrrhiza glabra) extract in liver pates on their microbiological safety, water activity and pH values. Four samples of pates were produced: control (without
Externí odkaz:
https://doaj.org/article/5c906b995aeb442a81c6b40a001b2319
Autor:
Akimova, Dinara, Suychinov, Anuarbek, Kakimov, Aitbek, Kabdylzhar, Baktybala, Zharykbasov, Yerlan, Yessimbekov, Zhanibek
Publikováno v:
In Future Foods June 2023 7