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Optimization of cattle by-products amino acid composition formula

Autor: Zinina, O., Merenkova, S., Rebezov, M., Tazeddinova, D., Yessimbekov, Z., Vietoris, V.

Article The aim of this research was to develop optimal formulations of by-product mixtures in terms of biological value using MS Excel Solver standard software application. The objects of study were underutilized cattle by-products as tripe, ears, l

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::ba7842670b5313dc9a1dd04ebad712ea
http://hdl.handle.net/10492/5421

Technofunctional quality assessment of soymilk fermented with Lactobacillus acidophilus and Lactobacillus casei.

Autor: Ahsan S; Department of Food Science and Technology, Khawaja Fareed University of Engineering and Information Technology, Rahim Yar Khan, Pakistan., Khaliq A; Department of Food Science and Technology, Khawaja Fareed University of Engineering and Information Technology, Rahim Yar Khan, Pakistan., Chughtai MFJ; Department of Food Science and Technology, Khawaja Fareed University of Engineering and Information Technology, Rahim Yar Khan, Pakistan., Nadeem M; Department of Environmental Sciences, COMSATS University Islamabad, Vehari, Islamabad, Pakistan., Tahir AB; University Institute of Diet and Nutritional Sciences, Faculty of Allied Health Sciences, The University of Lahore, Lahore, Pakistan., Din AA; Department of Chemical Engineering, Khawaja Fareed University of Engineering and Information Technology, Rahim Yar Khan, Pakistan., Ntsefong GN; Department of Plant Biology, Faculty of Science, University of Yaounde 1 and Institute of Agricultural Research for Development (IRAD), Cameroon., Shariati MA; Shakarim State University of Semey, Semey, Kazakhstan.; K.G. Razumovsky Moscow State University of technologies and management (the First Cossack University (MSUTM), Russian Federation., Rebezov M; V.M. Gorbatov Federal Research Center for Food Systems of Russian Academy of Sciences Moscow, Russian Federation.; A. M. Prokhorov General Physics Institute, Russian Academy of Science, Moscow, Russian Federation.; Ural State Agrarian University, Yekaterinburg, Russian Federation., Yessimbekov Z; Shakarim State University of Semey, Semey, Kazakhstan., Thiruvengadam M; Department of Crop Science, College of Sanghuh Life Science, Konkuk University, Seoul, 05029, Republic of Korea.

Publikováno v: Biotechnology and applied biochemistry [Biotechnol Appl Biochem] 2022 Feb; Vol. 69 (1), pp. 172-182. Date of Electronic Publication: 2021 Jan 19.

Use of Meat-Bone Paste to Develop Calcium-Enriched Liver Pâté.

Autor: Yessimbekov Z; Department of Technological Equipment and Mechanical Engineering, Shakarim State University of Semey, Semey 071412, Kazakhstan., Kakimov A; Department of Technological Equipment and Mechanical Engineering, Shakarim State University of Semey, Semey 071412, Kazakhstan., Caporaso N; Department of Food Sciences, School of Biosciences, The University of Nottingham, Nottingham LE12 5RD, UK.; Department of Agricultural and Food Sciences, University of Naples 'Federico II', 80055 Naples, Italy., Suychinov A; Kazakh Research Institute of Processing and Food Industry (Semey Branch), Semey 071410, Kazakhstan., Kabdylzhar B; Department of Technological Equipment and Mechanical Engineering, Shakarim State University of Semey, Semey 071412, Kazakhstan., Shariati MA; Department of Technology of Food Production, K.G. Razumovsky Moscow State University of Technologies and Management (The First Cossack University), 109004 Moscow, Russia., Baikadamova A; Department of Technological Equipment and Mechanical Engineering, Shakarim State University of Semey, Semey 071412, Kazakhstan., Domínguez R; Centro Tecnológico de la Carne de Galicia, Avda. Galicia n° 4, Parque Tecnológico de Galicia, San Cibrao das Viñas, 32900 Ourense, Spain., Lorenzo JM; Centro Tecnológico de la Carne de Galicia, Avda. Galicia n° 4, Parque Tecnológico de Galicia, San Cibrao das Viñas, 32900 Ourense, Spain.; Área de Tecnología de los Alimentos, Facultad de Ciencias de Ourense, Universidad de Vigo, 32004 Ourense, Spain.

Publikováno v: Foods (Basel, Switzerland) [Foods] 2021 Aug 30; Vol. 10 (9). Date of Electronic Publication: 2021 Aug 30.