Zobrazeno 1 - 10
of 21
pro vyhledávání: '"Tamara Tultabayeva"'
Autor:
Kadyrzhan Makangali, Tamara Tultabayeva, Galia Zamaratskaia, Gulnazym Ospankulova, Gulzhan Tokysheva, Sholpan Abzhanova, Gulmira Zhakupova, Ademi Ergalikyzy
Publikováno v:
Applied Sciences, Vol 14, Iss 21, p 9986 (2024)
This study investigated Portulaca oleracea (purslane) as a potential antioxidant supplement in cooked sausages, focusing on its effects on lipid oxidation, fatty acid composition, and antioxidant activity. The fatty acid profile of the sausages enric
Externí odkaz:
https://doaj.org/article/01f3b5b2bb054b1bb0a2c5ec97cb154a
Autor:
Gulimira Kenenbay, Tamara Tultabayeva, Urishbay Chomanov, Gulzhan Zhumaliyeva, Aruzhan Shoman
Publikováno v:
Potravinarstvo, Vol 18 (2024)
The main task of the meat processing industry is to produce meat products as the primary source of animal protein that ensures the vital activity of the human body in the necessary volumes, high quality, and a diverse assortment. Providing the popula
Externí odkaz:
https://doaj.org/article/373a8497b07745be901598c291c00375
Autor:
Bibigul Khamzina, Berdibek Bulashev, Yerbol Nurmanov, Tamara Tultabayeva, Nurgul Nurmukhanbetova, Dana Toimbayeva, Ayazhan Igimbay, Gulnar Myrzabayeva
Publikováno v:
Eurasian Journal of Soil Science, Vol 12, Iss 2, Pp 169-176 (2023)
Mustard seed is primarily used in the food or condiment industries in the form of either ground seeds or oil, and plays a significant role in agriculture. Especially in the intensive agricultural system where chemical fertilizers are used, little is
Externí odkaz:
https://doaj.org/article/640e95d7422343e7b778c4ff6c975a2d
Autor:
Svetlana Kamanova, Indira Temirova, Akmaral Aldiyeva, Yernaz Yermekov, Dana Toimbayeva, Linara Murat, Marat Muratkhan, Dina Khamitova, Tamara Tultabayeva, Berdibek Bulashev, Gulnazym Ospankulova
Publikováno v:
Applied Sciences, Vol 13, Iss 23, p 12709 (2023)
Fresh berries contain numerous components that can undergo complex changes during the drying process. This study aims to investigate the effect of freeze-drying on the sensory and chemical properties of black currant and sea buckthorn berries. Freeze
Externí odkaz:
https://doaj.org/article/6811a8ee9bd04eaca52501b75a727c65
Autor:
Tamara Tultabayeva, Gulzhan Tokysheva, Gulmira Zhakupova, Damilya Konysbaeva, Rauan Mukhtarkhanova, Ainur Matibayeva, Almas Mukhametov, Galia Zamaratskaia, Kadyrzhan Makangali
Publikováno v:
Applied Sciences, Vol 13, Iss 18, p 10462 (2023)
Currently, there is an increase in the use of preparations from collagen-containing raw materials in the production of meat products. The high functional and technological properties of such preparations make it possible to significantly improve the
Externí odkaz:
https://doaj.org/article/695cf0d5d6e749f9861c77e9746d20b0
Autor:
Gulzhan Tokysheva, Tamara Tultabayeva, Rauan Mukhtarkhanova, Gulmira Zhakupova, Viktoriya Gorbulya, Mukhtarbek Kakimov, Kadyrzhan Makangali
Publikováno v:
Potravinarstvo, Vol 17 (2023)
A recipe for cooked sausages of the herodietic direction using protein hydrolysate in the amount of 3%, 5%, and 7% of the mass of raw materials is proposed. The recipe is based on "Beef Sausage". Organoleptic evaluation of the prototypes showed that
Externí odkaz:
https://doaj.org/article/214bf5e393444cc68bb3ca4ae7ac59ab
Autor:
Gulmira Kenenbay, Urishbay Chomanov, Tamara Tultabayeva, Nurzhan Tultabayev, Zhanibek Yessimbekov, Mohammad Ali Shariati
Publikováno v:
Potravinarstvo, Vol 16 (2022)
In the present study, incorporation of sheep tail fat, beef heart, kidneys, and herbal ingredients (grounded licorice and ginger root, pumpkin, carrots, and onions) into liver pate formulations was investigated. Four types of liver pate were prepared
Externí odkaz:
https://doaj.org/article/8fce263f54b84e129db44f202eddcfa9
Autor:
Samat, Kozhakhmetov, Tamara, Tultabayeva, Maxat, Suieubayev, Nurislam, Muhanbetganov, Zhanel, Pernebek, Dinar, Tarzhanova, Indira, Uyzbayeva, Zhanagul, Khassenbekova, Akmaral, Zhantureyeva, Zharkyn, Jarmukhanov, Saniya, Kozhakhmetova, Almagul, Kushugulova
Publikováno v:
Functional Foods in Health & Disease; Dec2023, Vol. 13 Issue 12, p676-689, 14p
Autor:
Gulyaim, Abitayeva, Gulmira, Bissenova, Botagoz, Mussabayeva, Yerassyl, Naimanov, Tamara, Tultabayeva, Zinigul, Sarmurzina
Publikováno v:
Functional Foods in Health & Disease; Jul2023, Vol. 13 Issue 7, p347-360, 14p
Publikováno v:
International Journal of Advanced Trends in Computer Science and Engineering. 9:5476-5480
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::6a852be6c6caa1bb99ba1e4ced553ba2
https://doi.org/10.30534/ijatcse/2020/188942020
https://doi.org/10.30534/ijatcse/2020/188942020