Development of a laboratory method for determination of the quality and freshness of frozen poultry meat.

Autor: Shalginbayev, Daulet¹ dauletdau@mail.ru, Uazhanova, Raushangul¹ raushan_u67@mail.ru, Mateyeva, Akmaral² akmaral79@list.ru

Publikováno v: Slovak Journal of Food Sciences / Potravinarstvo. 2022, Vol. 16 Issue 1, p271-278. 8p.

Определение оптимальных параметров процесса проращивания гречихи как основы приправы улучшенного качества

Autor: Serikbaeva, Ayana, Tnymbaeva, Bagimkul, Ibraimova, Saniya, Uazhanova, Raushangul

Publikováno v: Eastern-European Journal of Enterprise Technologies; Vol. 4 No. 11(112) (2021): Technology and Equipment of Food Production; 6-16
Eastern-European Journal of Enterprise Technologies; Том 4 № 11(112) (2021): Технологии и оборудование пищевых производств; 6-16
Eastern-European Journal of Enterprise Technologies; Том 4 № 11(112) (2021): Технології та обладнання харчових виробництв; 6-16

In order to determine the influence of temperature and time of germination of the Bogatyr variety buckwheat on a change in the content of vitamins E, C, and B group, the germination parameters were optimized when developing a new type of seasoning. T

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=scientific_p::c26a7de6f1705d5261b7791b2ce36b6b
http://journals.uran.ua/eejet/article/view/237369

Development of recipe composition of bread with the inclusion of juniper using mathematical modeling and assessment of its quality

Autor: Ibraimova, Saniya, Uazhanova, Raushangul, Mardar, Maryna, Serikbaeva, Ayana, Tkachenko, Nataliia, Zhygunov, Dmytro

Publikováno v: Eastern-European Journal of Enterprise Technologies; Том 6, № 11 (108) (2020): Технології та обладнання харчових виробництв; 6-16
Eastern-European Journal of Enterprise Technologies; Том 6, № 11 (108) (2020): Технологии и оборудование пищевых производств; 6-16
Eastern-European Journal of Enterprise Technologies; Том 6, № 11 (108) (2020): Technology and Equipment of Food Production; 6-16

In order to determine the influence of juniper fruits (Juniperus communis L) on the formation of bread quality, the optimization of the component composition of a new product with increased nutritional value was carried out. To optimize the recipe co

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=scientific_p::14caafad08a53f622f9ada031f8c077e
http://journals.uran.ua/eejet/article/view/219020

DEVELOPMENT OF A METHODOLOGY FOR DETERMINING THE CRITICAL LIMITS OF THE CRITICAL CONTROL POINTS OF THE PRODUCTION OF BAKERY PRODUCTS IN THE REPUBLIC OF KAZAKHSTAN.

Autor: Tungyshbayeva, Ulbala, Mannino, Saverio, Uazhanova, Raushangul, Adilbekov, Mamyrbek, Yakiyayeva, Madina, Kazhymurat, Assemay

Publikováno v: Eastern-European Journal of Enterprise Technologies; 2021, Vol. 111 Issue 11, p57-69, 13p