Development of functional food products based on safflower oil

Autor: Bekturganova Almira, Mukanova Kuralay, Zhumanova Umyt, Tultabayev Bakhtiyar

Publikováno v: BIO Web of Conferences, Vol 64, p 01008 (2023)

In this article, it is proposed to create a recipe and technology for creating functional food products based on safflower oil with the goal of increasing their culinary value, improving organoleptic and physico-chemical indicators. In the quality of

Externí odkaz: https://doaj.org/article/9c0d8fc711aa4c35a0c9aaa66df8c06b

Identifying patterns in the fatty-acid composition of safflower depending on agroclimatic conditions

Autor: Tultabayev, Mukhtar, Chomanov, Urishbay, Tultabayeva, Tamara, Shoman, Aruzhan, Dodaev, Kuchkar, Azimov, Utkir, Zhumanova, Umyt

Publikováno v: Eastern-European Journal of Enterprise Technologies; Vol. 2 No. 11 (116) (2022): Technology and Equipment of Food Production; 23-28
Eastern-European Journal of Enterprise Technologies; Том 2 № 11 (116) (2022): Технології та обладнання харчових виробництв; 23-28

The object of the study reported in this paper is to establish a dependence of the fatty acid composition of the fast-growing annual plant safflower on the agroclimatic cultivating conditions. The growth rate of safflower and the characteristics of t

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=scientific_p::b216d5379aff3997315fa31b0b243159
http://journals.uran.ua/eejet/article/view/255336