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| Issue |
Title |
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| No 1(17) (2025) |
IMPROVEMENT OF YOGURT TECHNOLOGY BASED ON BIOLOGICALLY ACTIVE ADDITIVES FROM VEGETABLE RAW MATERIALS |
Abstract
PDF (Kaz)
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A. Kabdenova, G. Mirasheva, Zh. Kakimova, A. Bepeyeva, G. Raimkhanova |
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| No 1(17) (2025) |
TECHNOLOGY FOR MAKING GREEK YOGURT AND DETERMINING THE AMOUNT OF PROTEIN IN ITS WHEY |
Abstract
PDF (Kaz)
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S. Toleubekova, A. Alipov, Ye. Zharykbasov, M. Jumazhanova, A. Kabdenova |
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| No 1(17) (2025) |
PHYSICOCHEMICAL INDICATORS OF CHICKEN AND DUCK MEAT AND THEIR BY-PRODUCTS |
Abstract
PDF (Kaz)
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A. K. Suychinov, E. K. Okushanova, G. A. Kapasheva, G. Ye. Zhuzzhasarova, S. N. Tumenov |
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| No 1(17) (2025) |
USE OF ENZYMES FOR DETERMINATION OF FOOD SAFETY |
Abstract
PDF (Rus)
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A. O. Utegenova, A. S. Kambarova, Zh. M. Atambayeva, B. M. Kulushtaeva, Zh. B. Assirzhanova |
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| No 1(17) (2025) |
MATHEMATICAL MODELING OF MECHANICAL CHARACTERISTICS OF FOOD BIODEGRADABLE FILMS BASED ON WHEAT STARCH AND PCL |
Abstract
PDF (Rus)
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G. Kh. Ospankulova, M. Muratkhan, W. Li, A. M. Baikadamova, Ye. Ye. Yermekov |
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| No 1(17) (2025) |
RESEARCH OF QUALITATIVE CHARACTERISTICS, INDICATORS OF FOOD SAFETY OF WHOLE MILK USED FOR THE PRODUCTION OF KURT |
Abstract
PDF (Rus)
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Zh. Kalibekkyzy, Sh. Zhakupbekova, M. Rebezov, F. Smolnikova, A. Maizhanova |
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| No 1(17) (2025) |
ASSESSMENT OF QUALITY AND FOOD SAFETY OF LOCAL PLANT RAW MATERIALS FOR ENRICHMENT OF CONFECTIONERY PRODUCTS |
Abstract
PDF (Eng)
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Zh. S. Nabiyeva, E. K. Assembayeva, Yu. G. Pronina, A. I. Samadun, A. K. Askarkyzy |
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| No 1(17) (2025) |
DEVELOPMENT OF HACCP PLAN FOR MOUSSE FROM WHEY WITH ADDITION OF PLANT RAW MATERIAL |
Abstract
PDF (Eng)
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Zh. A. Abish, R. S. Alibekov, A. U. Shingisov, A. A. Utebaeva |
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| No 1(17) (2025) |
PHYSICOCHEMICAL CHANGES IN BEEF, LAMB, AND CHICKEN COOKED USING THE SOUS-VIDE METHOD |
Abstract
PDF (Kaz)
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N. Aldabergenova, A. Kassenov |
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| No 1(17) (2025) |
BIODEGRADATION AND ECOTOXICOLOGICAL ASSESSMENT OF FOOD FILMS BASED ON POLYCAPROLACTONE AND MODIFIED STARCH |
Abstract
PDF (Rus)
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G. Kh. Ospankulova, M. Muratkhan, W. Li, Ye. P. Yevlampiyeva, Ye. Ye. Yermekov |
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| No 1(17) (2025) |
APPLICATION OF NATURAL ZEOLITES OF KAZAKHSTAN FOR PROPAGATION OF BREWER YEAST CULTURE |
Abstract
PDF (Kaz)
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A. K. Akhmetzhanova, A. Iztaev, G. I. Baigazieva, S. M. Shintassova, Ludek Hryvna |
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| No 1(17) (2025) |
CREATION OF A NEW KIND OF MEAT CUTLETS AND STUDY OF THE FUNCTIONAL PROPERTIES OF THE PRODUCT |
Abstract
PDF (Kaz)
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G. Ye. Islamova, A. A. Utebaeva, A. R. Taspoltayeva, A. U. Shingisov |
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| No 1(17) (2025) |
STARCH-BASED BIODEGRADABLE FOOD PACKAGING |
Abstract
PDF (Kaz)
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K. R. Kyrykbay, A. A. Zheldybayeva, Sh. S. Amanova, N. Erkankyzy |
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| No 1(17) (2025) |
COMPOSITION OF WILD FRUITS AND BERRIES FOR ENRICHMENT OF MEAT AND MILK PROCESSING PRODUCTS |
Abstract
PDF (Rus)
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D. Sviderskaya, A. Shulenova, Ye. Krasnopyorova |
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| No 1(17) (2025) |
RESEARCH OF GOAT'S MILK OF THE ZAANEN BREED GOATS IN THE LACTATION PERIOD ON THE FARM «ORDABASY MILK» OF TURKESTAN REGION |
Abstract
PDF (Rus)
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A. Ye. Abdugamitova, A. D. Serikbayeva, B. M. Iskakov |
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| No 1(17) (2025) |
STUDY OF THE EFFECT OF SUCROSE USED IN THE FERMENTATION OF VIGNA RADIATA SEEDS ON ELEMENTAL AND MINERAL COMPOSITION |
Abstract
PDF (Eng)
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A. A. Makenova, S. D. Mussayeva, G. T. Tumenova, S. N. Tumenov |
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| No 1(17) (2025) |
THE ROLE OF BIODEGRADABLE PACKAGING IN FOOD PRESERVATION |
Abstract
PDF (Kaz)
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S. E. Aman, U. O. Tungyshbaeva, M. K. Uslu, A. A. Zhanbolat |
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| No 1(17) (2025) |
TECHNOLOGICAL ASPECTS OF PRODUCTION OF WHEY ENRICHED WITH ROSE HIPS |
Abstract
PDF (Kaz)
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A. A. Mirzakulova, T. E. Sarsembayeva, B. Kalemshariv |
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| No 1(17) (2025) |
DEPENDENCE OF PARAMETERS OF RHEOLOGICAL PROPERTIES OF BUCKWHEAT FLOUR ON CORN ZEIN |
Abstract
PDF (Rus)
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G. D. Akshorayeva, M. M. Kakimov, G. Kh. Ospankulova, B. M. Iskakov, B. T. Rzaev |
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| No 1(17) (2025) |
USING QFD ANALYSIS IN THE DEVELOPMENT OF FERMENTED MILK PRODUCTS |
Abstract
PDF (Kaz)
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A. Muratbayev, A. Kakimov, A. Mayorov, G. Zhumadilova, B. Idyryshev |
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| No 1(17) (2025) |
ANALYSIS OF THE CONTENT OF HEAVY METAL SALTS IN MILK AND THEIR INTERACTION WITH ENZYMES |
Abstract
PDF (Rus)
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Ye. Zharykbasov, S. Toleubekova, M. Jumazhanova, G. Baibalinova, A. Kabdenova |
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| No 1(17) (2025) |
PLANT BASE FOR THE BEVERAGE |
Abstract
PDF (Eng)
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M. K. Kassymova, A. K. Mamyrbekova, G. E. Orymbetova, Z. I. Kobjasarova, B. T. Yeshimbetova |
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| No 1(17) (2025) |
APPLICATION OF A KURTA DRYING UNIT FOR DRYING FRUITS, GREENS AND VEGETABLES |
Abstract
PDF (Rus)
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E. Agzam, R. Kussainov, A. Kakimov, A. Yerengaliyev, N. Ibragimov |
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| No 1(17) (2025) |
THE IMPORTANCE OF ADDING VEGETABLE OIL TO COOKED SAUSAGE RECIPES |
Abstract
PDF (Kaz)
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A. A. Rzabek, A. L. Kassenov |
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| No 1(17) (2025) |
RESEARCH ON THE USE OF CHICKEN BY-PRODUCTS IN THE PRODUCTION OF SALTISON WITH PLANT ADDITIVES |
Abstract
PDF (Kaz)
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B. Khamitova, A. Taspoltayeva, G. Kozhabekova |
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| No 1(17) (2025) |
RESEARCH OF CONSUMER PROPERTIES OF PASTA WITH LAMINARIA |
Abstract
PDF (Kaz)
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F. Smolnikova, A. Smagulova, B. Asenova, G. Tumenova, G. Zhumanova |
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| No 1(17) (2025) |
DEVELOPMENT OF TECHNOLOGY FOR MINCED MEAT SEMI-FINISHED PRODUCTS IN ACCORDANCE WITH THE REQUIREMENTS OF THE TECHNICAL REGULATIONS OF THE CUSTOMS UNION 021/2011 |
Abstract
PDF (Rus)
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G. Zhumanova, B. Kulushtaeva, F. Kh. Smolnikova, A. Kambarova, Zh. Atambayeva |
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| No 1(17) (2025) |
DEVELOPMENT OF A METHOD FOR DETERMINING THE ACIDITY OF DAIRY PRODUCTS BY FREEZING POINT |
Abstract
PDF (Rus)
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K. Zh. Tleuova, A. U. Shingisov, A. K. Tulekbayeva, S. S. Vetokhin, I. V. Podorozhnaya |
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| No 4(16) (2024) |
A STUDY OF THE NUTRITIONAL VALUE OF MARE'S MILK FROM A PRIVATE FARM FROM THE VILLAGE OF SHALKODE, RAYYMBEK DISTRICT, ALMATY REGION |
Abstract
PDF (Kaz)
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P. B. Ashimova, A. D. Serikbayeva, G. T. Tumenova, A. T. Kozhabergenov, V. S. Zhamurova |
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| No 4(16) (2024) |
DETERMINATION OF QUALITATIVE INDICATORS OF PRESS EQUIPMENT IMPROVEMENT FOR SEA BUCKTHORN JUICE PRODUCTION |
Abstract
PDF (Kaz)
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N. Muratzhankyzy, A. Kassenov, S. Tokayev, G. Abdilova, B. Lobasenko |
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| No 4(16) (2024) |
MODERN ACHIEVEMENTS IN THE USE OF CELLULOLYTIC MICROORGANISMS FOR PROCESSING LIGNOCELLULOSE BIOMASS |
Abstract
PDF (Rus)
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A. U. Issayeva, S. S. Karimova, A. I. Zhumadulaeva, R. B. Aralbayeva, S. B. Ashirbayeva |
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| No 4(16) (2024) |
STUDY OF QUALITATIVE PARAMETERS OF SEA BUCKTHORN RAW MATERIAL |
Abstract
PDF (Kaz)
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N. Muratzhankyzy, A. Kassenov, M. Mursalykova, G. Kokayeva, S. Tokaev |
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| No 4(16) (2024) |
DETERMINATION OF HEAVY METALS IN FOOD PACKAGES IN AQUEOUS EXTRACTS BY ATOMIC ABSORPTION SPECTROMETRY |
Abstract
PDF (Rus)
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A. A. Zhanbolat, U. O. Tungyshbaeva, Sh. S. Amanova, A. A. Nuriakhmet, S. E. Aman |
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| No 4(16) (2024) |
BIOSAFETY ASSESSMENT OF LACTOBACILLUS PARACASEI – 010K STRAIN |
Abstract
PDF (Eng)
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F. G. Sagymbek, A. D. Serikbaeva, T. B. Abdigaliyevа |
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| No 4(16) (2024) |
APPLICATION OF HACCP SYSTEM IN GLUTEN-FREE BREAD PRODUCTION TECHNOLOGY |
Abstract
PDF (Kaz)
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B. M. Kulushtaeva, G. T. Zhumanova, A. S. Kambarova, F. Kh. Smolnikova, J. S. Nabieva |
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| No 4(16) (2024) |
USING THE SECONDARY RAW MATERIALS OF GRAIN PROCESSING AND OIL SEED RECYCLING AIM TO INCREASE OIL REFINEMENT EFFICIENCY |
Abstract
PDF (Kaz)
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M. M. Kakimov, S. D. Tokayev, M. T. Mursalykova, B. M. Iskakov, A. M. Musina |
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| No 4(16) (2024) |
MATHEMATICAL MODELING OF GRAIN MILLING PRODUCT COMPONENTS DISTRIBUTION IN A PNEUMATIC SCREW CHANNEL |
Abstract
PDF (Kaz)
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M. M. Kakimov, S. D. Tokayev, G. Kh. Ospankulova, B. M. Iskakov, B. T. Rzaev |
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| No 4(16) (2024) |
APPLICATION OF THE LAGRANGE MULTIPLIER METHOD IN ORDER TO OPTIMIZE THE CENTRIFUGATION PROCESS |
Abstract
PDF (Rus)
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M. Shayakhmetova, A. Kassenov, B. Lobasenko, G. Abdilova, N. Ibragimov |
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| No 4(16) (2024) |
COMPARATIVE STUDY OF PHYSICO-CHEMICAL AND BIOCHEMICAL PARAMETERS OF APPLE JUICES FOR CIDER PRODUCTION |
Abstract
PDF (Kaz)
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N. A. Yesenkulova, T. B. Abdigaliyeva |
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| No 4(16) (2024) |
RESEARCH OF CHEESE FROM THE COMBINATION OF MILK OF FARM ANIMALS OF ZHAMBYL REGION |
Abstract
PDF (Rus)
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A. Y. Abdugamitova, A. D. Serikbayeva, S. Z. Mateeva, B. M. Iskakov |
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| No 4(16) (2024) |
AN OVERVIEW OF THE CURRENT SITUATION IN THE PRODUCTION OF ENERGY BARS |
Abstract
PDF (Rus)
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A. A. Ablaeva, E. A. Petrenko, D. A. Tlevlesova, Zh. S. Nabiyeva, B. M. Khamitova |
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| No 4(16) (2024) |
INVESTIGATION OF RHEOLOGICAL PROPERTIES OF SOFT BRINE CHEESE WITH VEGETABLE COMPONENTS |
Abstract
PDF (Rus)
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S. T. Kyrykbaeva, Z. Kalibekkyzy, O. V. Ivachshenko, Sh. T. Bukabayeva, A. M. Sharipkhanova |
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| No 4(16) (2024) |
INVESTIGATION OF THE FOOD SAFETY OF BUTTER WITH VEGETABLE COMPONENTS |
Abstract
PDF (Rus)
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F. Smolnikova, G. Naurzbaeva, M. Rebezov, E. Okuskhanova, B. Kulushtaeva |
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| No 4(16) (2024) |
STUDY OF THE INFLUENCE OF PLUM DRYING PARAMETERS ON THE CONTENT OF POLYPHENOLIC SUBSTANCES AND ANTIOXIDANT ACTIVITY IN PRUNES |
Abstract
PDF (Eng)
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B. A. Murzabaev, G. O. Kantureyeva |
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| No 4(16) (2024) |
IMPROVING THE TECHNOLOGY OF ENRICHED SOFT CHEESE BASED ON THE STUDY OF THE SUITABILITY OF COW'S MILK FOR CHEESE PRODUCTION IN PAVLODAR REGION |
Abstract
PDF (Rus)
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B. S. Tuganova, K. M. Omarova |
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| No 4(16) (2024) |
QUALITY ASSESSMENT OF GLUTEN-FREE BREAD MADE FROM COMPOSITE FLOUR |
Abstract
PDF (Kaz)
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B. M. Kulushtayeva, G. T. Zhumanova, A. S. Kambarova, Z. M. Atambaeva, A. O. Utegenova |
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| No 4(16) (2024) |
DEVELOPMENT OF TECHNOLOGY FOR THE PRODUCTION OF BISCUIT SEMI-FINISHED PRODUCTS WITH BUCKWHEAT FLOUR |
Abstract
PDF (Kaz)
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Z. I. Kobjasarova, Z. T. Nurseitova, M. K. Kassymova, G. E. Orymbetova, B. T. Yeshimbetova |
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| No 3(15) (2024) |
EVALUATION OF THE QUALITY OF WHOLE GRAINS AND LEGUMES |
Abstract
PDF (Rus)
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D. B. Toimbayeva, I. J. Temirova, A. B. Aldieva, D. D. Khamitova, G. H. Ospankulova |
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| No 3(15) (2024) |
EVALUATION OF THE EFFICIENCY OF PROCESSING BEEF, FISH AND FISH SEMI-FINISHED PRODUCTS USING THE ILU-10 ELECTRON ACCELERATOR, DEPENDING ON THE DOSIMETRIC PARAMETERS IN RELATION TO CLOSTRIDIUM SPP |
Abstract
PDF (Rus)
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A. N. Nurgazezova, G. N. Nurymkhan, E. S. Abdullina, Sh. K. Zhakupbekova, A. O. Mayzhanova |
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| No 3(15) (2024) |
COMPARATIVE CHARACTERISTICS OF FOOD EGGS |
Abstract
PDF (Rus)
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S. Kamanova, L. Murat, A. Yessenzhan, S. Saduakhasova, G. Ospankulova |
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| No 3(15) (2024) |
PROSPECTS FOR THE APPLICATION OF MILLET (TALKAN) IN THE FOOD INDUSTRY |
Abstract
PDF (Kaz)
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B. K. Asenova, L. M. Tursungaliyeva, G. T. Tumenova |
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| No 3(15) (2024) |
ISOLATION AND IDENTIFICATION OF LIGNIN-DEGRADING BACTERIAL STRAINS |
Abstract
PDF (Eng)
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Tian Qianyi, Deng Lei, Yin Mi, Wei Yahong |
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| No 3(15) (2024) |
IMPLEMENTATION OF THE HACCP SYSTEM AT MEAT INDUSTRY ENTERPRISES: MAIN STAGES AND ADVANTAGES |
Abstract
PDF (Rus)
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A. Baikadamova, Ye. Zharykbassov, K. Zharykbassova, B. Idyryshev, Zh. Assirzhanova |
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| No 3(15) (2024) |
DEVELOPMENT OF A DRYING UNIT FOR THE PRODUCTION OF KURTA |
Abstract
PDF (Rus)
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Е. М. Aqzam, А. К. Kakimov, A. E. Erengaliev, N. K. Ibragimov |
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| No 3(15) (2024) |
RESEARCH OF GANODERMA LUCIDUM EXTRACTS’ ANTIOXIDATIVE AND MEMBRANE STABILLIZING PROPERTIES IN VITRO CONDITION |
Abstract
PDF (Rus)
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A. N. Aralbaeva, R. S. Utegalieva, G. T. Zhamanbaeva, M. K. Murzakhmetova |
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| No 3(15) (2024) |
INVESTIGATION OF ORGANOLEPTIC PARAMETERS AND MINERAL COMPOSITION OF SEMI-SMOKED SAUSAGE FROM VEGETABLE RAW MATERIALS |
Abstract
PDF (Rus)
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Zh. S. Zheleuova, A. U. Shingisov, A. P. Taspoltayeva, E. T. Kanseitova, A. T. Berdembetova |
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| No 3(15) (2024) |
THEORETICAL FOUNDATIONS OF THE USE OF VEGETABLE RAW MATERIALS IN THE EXTRUSION PROCESS |
Abstract
PDF (Kaz)
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T. Akhlan, A. Izembayeva, H. Gul |
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| No 3(15) (2024) |
DEVELOPMENT OF A METHOD FOR OBTAINING A DRY FOOD FIBER CONCENTRATE FOR THE PRODUCTION OF CURD PRODUCTS |
Abstract
PDF (Rus)
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E. Zharykbasov, K. Zharykbasova, S. Toleubekova, M. Jumazhanova, A. Baikadamova |
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| No 3(15) (2024) |
THE QUALITY AND SAFETY OF GOAT MILK SOUR-MILK PRODUCT |
Abstract
PDF (Kaz)
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A. D. Nyzamatdin, E. K. Assembayeva, Zh. S. Nabiyeva, A. Bozhbanov, M. Kozhakhiyeva |
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| No 3(15) (2024) |
STUDY OF ANTIBIOTIC RESISTANCE OF LACTIC ACID BACTERIA ISOLATED FROM DAIRY PRODUCTS |
Abstract
PDF (Kaz)
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A. K. Serikbay, T. B. Abdigaliyeva |
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| No 3(15) (2024) |
THE EFFECT OF FUNCTIONAL PRODUCTS ON BIOMARKERS DIAGNOSING CARDIOVASCULAR DISEASES |
Abstract
PDF (Rus)
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Z. N. Temirzhanova, K. S. Isaeva |
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| No 3(15) (2024) |
ANALYSIS OF INDUSTRIAL FOOD PRODUCTION SYSTEMS TO ENSURE FOOD SAFETY AND QUALITY |
Abstract
PDF (Rus)
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B. Balashov, S. Karmanova, I. Temirova, A. Igenbayev, G. Ospankulova |
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| No 3(15) (2024) |
INFLUENCE OF DISINFECTANTS ON THE TOTAL BACTERIAL CONTAMINATION OF DUCK EGGSHELLS |
Abstract
PDF (Rus)
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S. Saduakhasova, B. Shaimenova, L. Murat, S. Kamanova, G. Ospankulova |
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| No 3(15) (2024) |
INFLUENCE OF SEA BUCKTHORN EXTRACT POWDER ON PHYSICOCHEMICAL, STRUCTURAL AND MECHANICAL PROPERTIES OF MINCED MEAT MINCE |
Abstract
PDF (Rus)
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B. M. Iskakov, Z. V. Kapshakbaeva, S. A. Kardenov, S. D. Tokayev, S. M. Tokhtarova |
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| No 3(15) (2024) |
VALORIZATION OF LIGNOCELLULOSIC BIOMASS BY DARK FERMENTATION: DEVELOPMENT OF EFFECTIVE CONDITIONS FOR MOLECULAR HYDROGEN BIOSYNTHESIS |
Abstract
PDF (Eng)
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K. Bekbayev, A. Toleugazykyzy, B. Bolkenov, R. Iskakov, N. Kazangapova |
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| No 3(15) (2024) |
QUALITY AND SAFETY MANAGEMENT OF FERMENTED MILK PRODUCTS FROM CAMEL MILK BASED ON HACCP PRINCIPLES |
Abstract
PDF (Kaz)
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F. Dikhanbayeva, A. Yessenova, Zh. Imangaliyeva, M. Iztileuov, A. Prosekov |
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| No 2(14) (2024) |
INVESTIGATION OF THE QUALITY INDICATORS OF OIL OBTAINED FROM LOCAL PINE NUTS |
Abstract
PDF (Kaz)
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B. Idyryshev, A. Nurgazezova, A. Baykadamova, M. M. Dzhumazhanova, A. Muratbayev |
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| No 2(14) (2024) |
INVESTIGATION OF CHANGES IN THE PHYSICO-CHEMICAL VALUES OF RAW SMOKED SAUSAGE «FAMILY» IN THE PROCESS OF MATURATION |
Abstract
PDF (Kaz)
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G. T. Tumenova, B. K. Asenova, A. N. Nurgazezova, G. N. Nurymkhan, N. R. Muslimova |
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| No 2(14) (2024) |
INVESTIGATION OF PREBIOTIC PROPERTIES OF AQUEOUS-ALCOHOLIC EXTRACTS OF ROOTS OF CRAMBE KOTCHIANA AND BUNIAS ORIENTALIS |
Abstract
PDF (Eng)
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A. N. Aralbaev, A. N. Aralbaeva, Z. Zh. Seydakhmetova, N. K. Aralbai |
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| No 2(14) (2024) |
CHARACTERISTICS OF MILK WHEY BASED MOUSSE |
Abstract
PDF (Eng)
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Zh. A. Abish, R. S. Alibekov, G. E. Orymbetovа, A. A. Utebaeva, E. V. Sysoeva |
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| No 2(14) (2024) |
INVESTIGATION OF THE QUALITATIVE COMPOSITION OF COTTAGE CHEESE FROM COMBINED MILK |
Abstract
PDF (Kaz)
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A. Zh. Shinaliyeva, A. T. Berdembetova, A. U. Shingisov |
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| No 2(14) (2024) |
OBTAINING MALTODEXTRIN WITH A LOW DEXTROSE EQUIVALENT (DE) FROM CORNSTARCH |
Abstract
PDF (Kaz)
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A. G. Tulegenova, B. K. Tarabayev |
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| No 2(14) (2024) |
DEVELOPMENT OF THE HACCP PLAN FOR PRIMARY MEAT PROCESSING IN THE SHAMSHYRAK AGRO-INDUSTRIAL COMPLEX |
Abstract
PDF (Kaz)
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A. T. Abylgazinova, A. Zh. Orazov, A. S. Zhumagalieva, Zh. Zh. Koishieva |
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| No 2(14) (2024) |
PROCESSING OF LOW-VALUE BY-PRODUCTS OF THE POULTRY PROCESSING INDUSTRY FOR FOOD PURPOSES |
Abstract
PDF (Rus)
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D. A. Akimova, A. K. Kakimov, Zh. S. Yessimbekov, Y. S. Zharykbassov |
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| No 2(14) (2024) |
THE COMPOSITION OF THE BLANCHED SOLUTION IN THE MANUFACTURE OF APPLE CHIPS TO IMPROVE THE TASTE AND NUTRITIONAL VALUE |
Abstract
PDF (Rus)
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M. B. Kenzhekhanova, L. A. Mamaeva, S. S. Vetokhin, A. K. Tulekbaeva |
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| No 2(14) (2024) |
ENRICHMENT OF THE COMPOSITION OF THE FERMENTED MILK NATIONAL PRODUCT USING A FUNCTIONAL INGREDIENT OF PLANT ORIGIN |
Abstract
PDF (Kaz)
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B. K. Ospanova, T. Ch. Tultabayeva, A. E. Tursynhanova, U. E. Asanova, B. Kalemshariev |
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| No 2(14) (2024) |
COMPARATIVE ANALYSIS OF THE QUALITY OF DRIED PIKE USING MICROWAVE CURRENTS AND HOT AIR DRYING |
Abstract
PDF (Rus)
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Zh. K. Kalibekkyzy, F. H. Smolnikova, A. N. Nurgazezova, M. M. Kakimov, N. R. Muslimova |
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| No 2(14) (2024) |
INFLUENCE OF PLANT INGREDIENTS ON THE QUALITY OF FERMENTED MILK PRODUCTS |
Abstract
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Ye. D. Uderbai, Z. Zh. Seidakhmetova, E. K. Assembayeva, Zh. S. Nabiyeva, A. U. Baibekova |
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| No 2(14) (2024) |
SUBSTANTIATION OF ULTRASOUND-ASSISTED EXTRACTION PARAMETERS FOR OBTAINING AN EXTRACT FROM ROSE HIPS (ROSA CANINA L.) |
Abstract
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G. K. Iskakova, A. S. Абдреева, E. B. Askarbekov, N. B. Batyrbaeva, A. I. Samadun |
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| No 2(14) (2024) |
STUDY OF THE IMMOBILIZATION OF THE PROBIOTIC STRAIN LACTOBACILLUS PARACASEI-010-K ON A NATURAL SORBENT FOR USE IN POULTRY FARMING |
Abstract
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T. B. Abdigaliyeva, G. A. Telitskaya |
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| No 2(14) (2024) |
RESEARCH OF NEW CHOPPED SEMI-FINISHED PRODUCTS FROM OFFAL |
Abstract
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R. S. Alibekov, E. A. Gabrilyants, K. A. Urazbaeva, A. A. Utebaeva, A. A. Ablash |
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| No 2(14) (2024) |
STUDY OF THE QUALITY OF COOKED SMOKED MEAT PRODUCTS |
Abstract
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K. M. Bukarbaev, Sh. A. Abzhanova, A. Ch. Katasheva, A. U. Baibekova, A. B. Beisembayeva |
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| No 2(14) (2024) |
ASSESSMENT OF THE EFFECTIVENESS OF LONG-TERM STORAGE OF MICROORGANISMS CULTURES IN A LYOPHILE-DRIED CONDITION |
Abstract
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G. S. Alzhanova, S. S. Anuarbekova, A. E. Khasenova, A. M. Sadykov |
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| No 2(14) (2024) |
SELECTION OF A YEAST STRAIN WITH A LOW DEGREE OF FERMENTATION |
Abstract
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A. K. Akhmetzhanova, G. I. Baigazieva, E. B. Askarbekov, M. M. Bayazitova, L. Hrivna |
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| No 2(14) (2024) |
TECHNOLOGY FOR THE PRODUCTION OF DESSERTS BASED ON GOAT MILK |
Abstract
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R. K. Makeeva, D. A. Tlevlesova, L. L. Ginoyan, N. T. Abraimov, B. S. Sansyzbaev |
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| No 2(14) (2024) |
EXTRACTION AND APPLICATION OF EXTRACT FROM VEGETABLE RAW MATERIALS |
Abstract
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K. Bukarbaev, Sh. A. Abzhanova, A. Ch. Katasheva, A. Zh. Zhenisova |
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| No 2(14) (2024) |
RESEARCH ON THE INFLUENCE OF COLLAGEN-CONTAINING CONCENTRATE DOSES ON THE QUALITY INDICATORS OF COTTAGE CHEESE PRODUCT |
Abstract
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E. S. Zharykbasov, A. K. Kakimov, K. S. Zharykbasova, Zh. Kh. Kakimova, G. N. Raimkhanova |
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| No 2(14) (2024) |
EDIBLE BOWLS MADE FROM CEREALS |
Abstract
PDF (Kaz)
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G. D. Shambulova, D. A. Tlevlesova, G. N. Zhaksylykova, Zh. S. Nabiyeva |
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| No 2(14) (2024) |
IMPROVING THE QUALITY OF MARAL ANTLERS THROUGH THE USE OF VARIOUS CONSERVATION METHODS |
Abstract
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A. B. Namysbayeva, V. S. Zhamurova, A. T. Kozhabergenov |
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| No 2(14) (2024) |
STUDY OF THE PROTECTIVE EFFECT OF FERMENTED CAMEL MILK PROTEINS |
Abstract
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A. E. Muratbekova, M. Kh. Narmuratova, S. Zhadyra, M. A. Sydykanova |
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| No 2(14) (2024) |
WAYS TO OBTAIN HIGH-QUALITY MEAT PRODUCTS IN SMALL-SCALE PRODUCTION FACILITIES |
Abstract
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Zh. S. Baizakova, Y. M. Mazhiev, Zh. S. Gingenzhinova, E. M. Mazhieva |
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| No 2(14) (2024) |
TECHNOLOGY FOR PRODUCTION OF SOFT CHEESE ENRICHED IN PLANT RAW MATERIALS |
Abstract
PDF (Kaz)
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A. K. Mustafayeva |
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| No 2(14) (2024) |
USE OF NATURAL PHENOLIC DYES FROM PLANTS AS SAFE DYES IN FOOD PRODUCTION |
Abstract
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A. Azamatkyzy, A. A. Zheldybayeva, K. R. Kyrykbay, E. K. Kozhkenova |
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| No 1(13) (2024) |
DEVELOPMENT OF TECHNOLOGY OF PECTIN-CONTAINING GALETS WITH LONG SHELF LIFE |
Abstract
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Zh. A. Zharylkasynova, G. K. Iskakova, M. P. Baiysbayeva, N. B. Batyrbaeva |
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| No 1(13) (2024) |
PROBIOTIC PROPERTIES OF LACTIC ACID BACTERIA ISOLATED FROM MARE'S MILK |
Abstract
PDF (Eng)
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T. Boranbayeva, D. B. Zhalelov, A. Bolat, A. Zhunisbek |
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| No 1(13) (2024) |
DEVELOPMENT OF NEW TYPES OF TEA DRINKS WITH TARGETED PREVENTIVE PROPERTIES |
Abstract
PDF (Eng)
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M. A. Issaliyeva, Z. B. Yessimsiitova, Y. A. Sinyavskiy, D. N. Tuigunov |
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| No 1(13) (2024) |
STUDY OF CHANGES IN THE PHYSICO-CHEMICAL PROPERTIES OF BELARUSIAN WHEAT GRAIN IN THE GERMINATION PROCESS |
Abstract
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A. Bekbusinova, T. Baibatyrov, T. Bulekov, E. Urbanchik, S. Zhiyenbayeva |
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| No 1(13) (2024) |
DEVELOPMENT OF A NEW SAUSAGE PRODUCT USING NATURAL ADDITIVES OF PLANT ORIGIN |
Abstract
PDF (Rus)
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D. Sviderskaya, A. M. Shulenova, Ye. Krasnopyorova |
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| No 1(13) (2024) |
THE INFLUENCE OF THE KAPPA-CASEIN GENOTYPE ON THE NUTRITIONAL VALUE OF MILK |
Abstract
PDF (Kaz)
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A. Zh. Khastayeva, N. Ye. Alzhaxina, D. E. Sagymbaeva |
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| No 1(13) (2024) |
TO STUDY THE EFFECT OF POWDERS MADE FROM A LOCAL SPECIES OF ROSEHIP (Rosa Corymbifera Borkh) ON THE QUALITY AND NUTRITIONAL VALUE OF YOGURT |
Abstract
PDF (Kaz)
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A. N. Kurmanali, T. B. Abdigaliyeva, A. Zh. Zhenisova |
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