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| Issue |
Title |
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| No 4(20) (2025) |
ASSESSMENT OF FEED QUALITY AND BLOOD BIOCHEMICAL PARAMETERS IN DAIRY COWS |
Abstract
PDF (Rus)
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A. S. Shayakhmetova, D. Y. Il, F. K. Mukanova, Z. Jiang, Y. Y. Yermekov |
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| No 4(20) (2025) |
STUDY OF THE CHEMICAL AND MINERAL COMPOSITION OF WHEAT STRAW AS A RAW MATERIAL FOR PRODUCING CELLULOSE |
Abstract
PDF (Rus)
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A. U. Shingisov, B. M. Khamitova, S. U. Yerkebayeva, M. A. Turlybek |
| |
| No 4(20) (2025) |
APPLICATION OF MILKCAKE AND EXTRACT IN THE FOOD INDUSTRY |
Abstract
PDF (Kaz)
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A. Spanova, A. Nurgazezova, M. Rebezov, Zh. Atambayeva, A. Zarlykkanova |
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| No 4(20) (2025) |
EFFECT OF CRITICAL CONTROL POINTS ON MICROBIOLOGICAL SAFETY AND ORGANOLEPTIC CHARACTERISTICS OF «PHILADELPHIA» SUSHI |
Abstract
PDF (Eng)
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U. O. Tungyshbayeva, A. M. Amirgalinova, A. A. Zhanbolat |
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| No 4(20) (2025) |
ISOLATION AND COMPREHENSIVE CHARACTERIZATION OF AUTOCHTHONOUS MICROFLORA FROM KUMIS AND SHUBAT FOR POTENTIAL USE IN STARTER CULTURES FOR DAIRY PRODUCT PRODUCTION |
Abstract
PDF (Rus)
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Z. V. Kapshakbayeva, Zh. Kalibekkyzy, A. O. Utegenova, K. M. Omarova |
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| No 4(20) (2025) |
STUDY OF THE INFLUENCE OF PECTIN SUBSTANCES OF WILD GROWING FRUITS AND BERRIES ON THE RHEOLOGICAL PROPERTIES OF ICE CREAM |
Abstract
PDF (Rus)
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D. S. Sviderskaya, E. F. Krasnopyorova, A. M. Shulenova, A. B. Shuakbayeva |
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| No 4(20) (2025) |
OPTIMIZATION AND IMPROVEMENT OF TECHNOLOGY FOR THE PRODUCTION OF SOFT COTTAGE CHEESE FROM GOAT'S MILK USING LOW-ACID-PRODUCING PROBIOTIC BACTERIA |
Abstract
PDF (Rus)
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T. D. Ikombayev, A. B. Omarova, G. T. Kassenova, S. A. Sharipova, A. Orazbek |
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| No 4(20) (2025) |
STRUCTURAL AND FUNCTIONAL PROPERTIES OF SOY AND PEA PROTEIN ISOLATES |
Abstract
PDF (Kaz)
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L. Murat, A. Kiyikbay, D. Aitmuhambetov, G. Ospankulova |
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| No 4(20) (2025) |
DEVELOPMENT OF TECHNOLOGY FOR PRODUCING PASTA WITH ADDED PUMPKIN PUREE |
Abstract
PDF (Eng)
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G. E. Orymbetova, E. M. Orymbetov, M. K. Kassymova, Z. I. Kobzhasarova, B. T. Yeshimbetova |
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| No 4(20) (2025) |
APPLICATION OF PLANT-BASED INGREDIENTS IN THE TECHNOLOGY OF MEAT PRODUCTS FOR ELDERLY NUTRITION |
Abstract
PDF (Rus)
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F. H. Smolnikova, A. D. Mukhametkali, E. K. Okuskhanova, A. S. Каmbarova |
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| No 4(20) (2025) |
IMPROVEMENT OF MEAT PATE PRODUCTS THROUGH THE USE OF PLANT PROTEINS |
Abstract
PDF (Kaz)
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G. B. Token, A. M. Taeva, Zh. Zh. Smailova, Z. T. Sarsenbaeva |
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| No 4(20) (2025) |
APPLICATION OF OZONATION REGIMES TO INCREASE CITRIC ACID YIELD USING STRAIN ASPERGILLUS NIGER R5/4 |
Abstract
PDF (Kaz)
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B. Shaimenova, S. Saduakhasova, S. Kamanova, Lü Xin, G. Ospankulova |
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| No 4(20) (2025) |
APPLICATION OF NATURAL SORBENTS IN AN IMPROVED INSTALLATION FOR THE PURIFICATION OF MILK FROM TOXIC ELEMENTS |
Abstract
PDF (Rus)
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A. K. Bazanova, A. K. Kakimov, N. K. Ibragimov, M. M. Tashybayeva |
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| No 4(20) (2025) |
NEW APPROACHES TO FOOD SECURITY AND THEIR IMPORTANCE FOR THE INDUSTRY |
Abstract
PDF (Kaz)
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Sh. S. Amanova, R. U. Uazhanova, U. O. Tungyshbaeva, R. A. Iztelieva, S. Y. Ibraimova |
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| No 4(20) (2025) |
CHANGES IN THE PROFILE OF ESSENTIAL AMINO ACIDS IN SEEDS OF VIGNA RADIATA L. «ZHASYL DÄN» DURING FERMENTATION |
Abstract
PDF (Kaz)
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A. A. Makenova, S. D. Mussayeva, Zh. B. Kaldybekova, A. Zh. Aitbaeva |
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| No 4(20) (2025) |
IMPROVING THE QUALITY OF MEAT PRODUCTS THROUGH THE USE OF OILSEED MEAL |
Abstract
PDF (Kaz)
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A. Shulenova, A. Kassenov, M. Mursalykova, M. Кakimov, S. Tumenov |
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| No 4(20) (2025) |
DEVELOPMENT OF TECHNOLOGY AND RESEARCH OF QUALITY INDICATORS OF FERMENTED MILK DRINKS BASED ON CAMEL MILK |
Abstract
PDF (Kaz)
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E. Ch. Bazylkhanova, F. T. Dikhanbayeva, S. A. Kardenov, A. S. Yergibayeva, R. F. Seidgaliyev |
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| No 4(20) (2025) |
COMPARATIVE ANALYSIS OF METHODS OF ISOLATION OF POSTBIOTICS AND DETERMINATION OF THE YIELD OF DRUGS FROM MICROORGANISMS |
Abstract
PDF (Rus)
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Y. Zharykbasov, Zh. Kakimova, K. Zharykbasova, A. Kakimov, A. Bepeyeva |
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| No 4(20) (2025) |
PHYSICOCHEMICAL PROPERTIES OF PROTEIN ISOLATES FROM LEGUME AND CEREAL CROPS AND THEIR APPLICATION IN MEAT ANALOGUE PRODUCTION |
Abstract
PDF (Kaz)
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L. Murat, B. Shaimenova, D. Aitmuhambetov, G. Ospankulova |
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| No 4(20) (2025) |
INHIBITORS OF LIGNOCELLULOSIC BIOMASS: MECHANISMS OF ACTION AND IMPACT ON THE EFFICIENCY OF BIOLOGICAL HYDROGEN PRODUCTION (REVIEW) |
Abstract
PDF (Eng)
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A. E. Daniyarova, K. S. Bekbayev, A. Toleugazykyzy, Zh. Kalibekkyzy, K. P. Moldakashev |
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| No 4(20) (2025) |
THE POSSIBILITY OF USING SOY ISOLATE AND RYE BRAN FOR GERODIETIC CONFECTIONERY PRODUCTS |
Abstract
PDF (Kaz)
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S. D. Mussayeva, G. T. Tumenova, S. N. Tumenov |
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| No 4(20) (2025) |
INVESTIGATION OF THE NUTRITIONAL AND BIOLOGICAL VALUES OF COMPOSITE FLAXSEED AND HEMP MEAL |
Abstract
PDF (Rus)
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A. Maizhanova, K. Amirkhanov, G. Nurymkhan, Sh. Kadyrovna, A. Dautova |
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| No 4(20) (2025) |
THE FORMATION OF THE TASTE OF MEAT DURING MATURATION |
Abstract
PDF (Rus)
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T. A. Mukhamedov, T. A. Baibatyrov, N. A. Yerish, G. S. Sagitova, Z. K. Moldakhmetova |
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| No 4(20) (2025) |
COMPARATIVE STUDY OF THE AMINO ACID AND FATTY ACID COMPOSITION OF OAT GRAIN OF DIFFERENT VARIETIES |
Abstract
PDF (Kaz)
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A. D. Myrzhykbayeva, A. Zh. Khastayeva, V. S. Zhamurova, G. T. Yussupova, S. S. Toleubekova |
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| No 4(20) (2025) |
SUSTAINABLE DEVELOPMENT GOALS: DEVELOPMENT OF BIODEGRADABLE PACKAGING BASED ON NATURAL POLYMERS AND INVESTIGATION OF THEIR IMPACT ON THE STORAGE EFFICIENCY OF FOOD PRODUCTS |
Abstract
PDF (Kaz)
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S. E. Aman, U. O. Tungyshbayeva, A. K. Toktabayeva, R. K. Rakhmetullayeva, Sh. S. Amanova |
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| No 4(20) (2025) |
BIOTECHNOLOGICAL PROCESS INTENSIFICATION AND JUSTIFICATION OF INGREDIENT SELECTION TO IMPROVE THE QUALITY OF DRY-CURED POULTRY PRODUCTS |
Abstract
PDF (Kaz)
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M. M. Jumazhanova, A. K. Kakimov, A. M. Muratbayev, E. K. Okuskhanova, A. A. Dautova |
| |
| No 4(20) (2025) |
APPLICATION OF BIOACTIVE COMPOUNDS FROM GARDEN SPINACH IN BIOTECHNOLOGY: CURRENT TRENDS IN THE DEVELOPMENT OF NATURAL PLANT-BASED PRODUCTS |
Abstract
PDF (Rus)
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E. B. Zhapparbergenova, G. B. Alpamysova |
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| No 4(20) (2025) |
DEVELOPMENT OF A LOW-PRODUCTIVITY EQUIPMENT FOR CONDENSATION AND PASTEURIZATION OF LIQUID AND VISCOUS FOOD PRODUCTS |
Abstract
PDF (Rus)
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D. Dukenbayev, A. Kakimov, A. Suychinov, Zh. Yessimbekov, B. Kabdylzhar |
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| No 4(20) (2025) |
THE TECHNOLOGY OF YOGURT PRODUCTION WITH BIOLOGICALLY ACTIVE PLANT-BASED ADDITIVES |
Abstract
PDF (Rus)
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A. Bepeyeva, Ye. Zharykbasov, S. Toleubekova, A. Kabdenova, D. Sviderskaya |
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| No 4(20) (2025) |
ENSURING MICROBIOLOGICAL SAFETY OF BREAD WITH THE ADDITION OF CRUSHED JUNIPER FRUIT |
Abstract
PDF (Eng)
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S. E. Ibraimova, A. N. Serikbaeva, G. Sh. Jumabekova, R. A. Izteliyeva, Sh. S. Amanova |
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| No 3(19) (2025) |
RESEARCH OF PROPERTIES OF LACTIC ACID BACTERIA STRAINS IN THE PRODUCTION OF BOILED-SMOKED AND SEMI-SMOKED PRODUCTS FROM HORSE MEAT |
Abstract
PDF (Rus)
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M. Iliyaskyzy, Y. M. Uzakov, L. A. Kaimbaeva, Sh. Y. Kenenbai, E. K. Asembayeva |
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| No 3(19) (2025) |
ASSESSMENT OF ORGANOLEPTIC, PHYSICO-CHEMICAL AND MICROBIOLOGICAL INDICATORS OF GREEK YOGURT OF FUNCTIONAL ORIENTATION |
Abstract
PDF (Kaz)
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S. Toleubekova, A. Alipov, D. S. Sviderskaya, G. T. Yussupova, Zh. K. Shadyarova |
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| No 3(19) (2025) |
ENRICHMENT OF A FUNCTIONAL BEVERAGE USING ALHAGI PLANT EXTRACT |
Abstract
PDF (Eng)
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М. М. Kuikolakova, G. I. Baigaziyeva, E. B. Askarbekov, I. Yu. Sergeeva |
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| No 3(19) (2025) |
OPTIMAL PARAMETERS FOR PROCESSING BEEF USING THE ILU-10 ELECTRON ACCELERATOR AND THEIR EFFECT ON SHELF LIFE |
Abstract
PDF (Kaz)
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N. R. Muslimova, G. N. Nurymkhan, Zh. E. Ozbekova |
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| No 3(19) (2025) |
THE EFFECT OF ULTRASONIC WAVES ON THE CUTTING STRESS OF MEAT RAW MATERIALS |
Abstract
PDF (Rus)
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E. K. Okuskhanova |
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| No 3(19) (2025) |
TECHNOLOGY FOR THE PRODUCTION OF SAUSAGE PRODUCT WITH A PLANT EXTRACT FROM FERMENTED ST. JOHN'S WORT |
Abstract
PDF (Rus)
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F. H. Smolnikova, B. K. Asenova, Sh. B. Baitukenova, G. T. Zhumanova, Zh. M. Atambayeva |
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| No 3(19) (2025) |
APPLICATION OF FUNCTIONAL BIOPRODUCTS OF PLANT AND ANIMAL ORIGIN IN THERAPEUTIC AND PREVENTIVE NUTRITION |
Abstract
PDF (Kaz)
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B. Asenova, A. Nurgazezova, G. Nurymkhan, A. Kambarova, L. Bakirova |
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| No 3(19) (2025) |
SCREENING OF EXOPOLYSACCHARIDE-PRODUCING STRAINS OF LACTIC ACID BACTERIA FOR USE IN FOOD BIOTECHNOLOGY |
Abstract
PDF (Rus)
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A. B. Omarova, G. T. Kassenova, A. D. Serikbaeva, T. D. Ikombayev, A. K. Tuganbay |
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| No 3(19) (2025) |
INFLUENCE OF PAPAIN FERMENT AND BIOPROTECTIVE B-SF-43 ON PH AND FATTY ACIDITY OF MEAT PRODUCTS |
Abstract
PDF (Eng)
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A. B. Beisembaeva, Sh. A. Abzhanova, A. Zh. Bozhbanov, A. U. Baibekova, A. Zhengissova |
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| No 3(19) (2025) |
POSTBIOTIC PRODUCERS FOR FUNCTIONAL DAIRY PRODUCTS |
Abstract
PDF (Rus)
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Zh. Kakimova, K. Zharykbasova, A. Bepeyeva, G. Mirasheva, G. Beisembayeva |
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| No 3(19) (2025) |
COMPARATIVE ASSESSMENT OF CONSISTENCY AND STRUCTURE-FORMING ABILITY OF BOVINE BLOOD PLASMA |
Abstract
PDF (Kaz)
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A. Shulenova, A. Kassenov, M. Кakimov, M. Mursalykova, S. Tumenov |
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| No 3(19) (2025) |
IMPROVING THE TECHNOLOGY OF THE NATIONAL SOFT CHEESE MADE FROM A MIXTURE OF GOAT AND SHEEP'S MILK «KEREKU» |
Abstract
PDF (Kaz)
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B. S. Tuganova, D. A. Zhusupbayeva, A. Zh. Agibaeva |
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| No 3(19) (2025) |
IMPROVING THE TECHNOLOGY OF PREPARING LACTIC ACID DRINKS USING TRADITIONAL AND ACIDOPHILIC STARTERS |
Abstract
PDF (Kaz)
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B. Kalemshariv, A. Ibrayeva, A. Igenbaev, A. Mustafayeva, G. Abdilova |
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| No 3(19) (2025) |
PHYSICOCHEMICAL PROPERTIES AND ANTIMICROBIAL ACTIVITY OF CHITOSAN FROM VARIOUS NATURAL SOURCES FOR USE IN THE FOOD INDUSTRY |
Abstract
PDF (Eng)
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F. T. Abdullayev, A. U. Shengisov, A. Sh. Azizov, T. V. Dubovik |
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| No 3(19) (2025) |
INVESTIGATION OF PHYSICO-CHEMICAL PROPERTIES OF BEEF, HORSE AND LAMB OFFAL PASTES |
Abstract
PDF (Rus)
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A. K. Suychinov, Zh. S. Yessimbekov, G. A. Kapasheva, G. Ye. Zhuzzhasarova |
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| No 3(19) (2025) |
THE RESEARCH OF THE QUALITY OF MILLET AND OAT |
Abstract
PDF (Eng)
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L. D. Abubakirova, T. Ch. Tultabayeva |
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| No 3(19) (2025) |
DETERMINATION OF THE QUALITY CHARACTERISTICS DURING STORAGE OF ICE CREAM CONTAINING VEGETABLE RAW MATERIALS AND THE DESIGN OF ITS PACKAGING |
Abstract
PDF (Rus)
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D. Sviderskaya, E. Krasnopyorova, A. Shulenova, N. Volkova, K. Ospanova |
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| No 3(19) (2025) |
OBTAINING HOUSEHOLD DETERGENTS FROM MILK WHEY |
Abstract
PDF (Kaz)
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B. M. Silybaeva, R. U. Ashakaeva, Z. T. Bukabaeva, Sh. T. Kyrykbaeva, N. S. Kunanbaeva |
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| No 3(19) (2025) |
STUDY OF ORGANOLEPTIC CHARACTERISTICS AND MINERAL COMPOSITION OF THE FRUIT-VEGETABLE-BERRY DESSERT «KIYOMA» |
Abstract
PDF (Rus)
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A. Shingisov, I. Makhatova, E. Mailybayeva, U. Tastemirova, A. Shinaliyeva |
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| No 3(19) (2025) |
EFFECT OF SPROUTED GREEN BUCKWHEAT ON ORGANOLEPTIC PROPERTIES AND MICROSTRUCTURE OF MEAT CUTLETS |
Abstract
PDF (Eng)
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Zh. Atambayeva, S. Tumenov, G. Tumenova, A. Nurgazezova, G. Nurymhan |
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| No 3(19) (2025) |
ANALYTICAL REVIEW OF MICROBIOLOGICAL ASPECTS OF PRODUCTION OF BIOLOGICAL PRODUCTS OF STARTERS FOR BAKING PASTRY BASED ON HIGHLY ACTIVE CULTURES OF MICROORGANISMS |
Abstract
PDF (Rus)
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L. B. Umiralieva, A. B. Оspanov, E. T. Ismailova, I. D. Filatov |
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| No 3(19) (2025) |
CURRENT STATE OF MEAT MICROBIOLOGICAL SAFETY WHEN MATURING |
Abstract
PDF (Rus)
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T. A. Mukhamedov, T. A. Baibatyrov, G. S. Sagitova, N. A. Yerish, Sh. S. Gabdulin |
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| No 3(19) (2025) |
DEVELOPMENT OF PRODUCTION TECHNOLOGY AND EVALUATION OF NUTRITIONAL VALUE OF BURGER PATTIES USING A PROTEIN-FAT EMULSION |
Abstract
PDF (Rus)
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E. K. Okuskhanova, B. K. Asenova, Zh. M. Atambayeva, N. T. Timur, M. B. Rebezov |
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| No 3(19) (2025) |
ANALYSIS OF WASTE-FREE TECHNOLOGY FOR PROCESSING CHICKEN STOMACHS FOR FOOD AND THERAPEUTIC AND PROPHYLACTIC PURPOSES |
Abstract
PDF (Kaz)
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M. Мursalykova, Zh. Bayasheva, G. Кokayeva, A. Shulenova, Y. Kazhibayeva |
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| No 3(19) (2025) |
TECHNOLOGY OF PRODUCTION AND ASSESSMENT OF FOOD SAFETY OF SAUSAGE PRODUCTS FROM SECONDARY MEAT RAW MATERIALS |
Abstract
PDF (Kaz)
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G. Nurymkhan, L. Bakirova, S. Kasymov, N. Muslimova |
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| No 3(19) (2025) |
STUDY OF THE QUALITY OF BLACK ROWAN FRUITS AND OBTAINING EXTRACTS AND CONCENTRATES FROM THEM |
Abstract
PDF (Kaz)
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G. K. Iskakova, A. S. Abdreeva, M. P. Bayisbaeva, A. K. Izembaeva, D. A. Shansharova |
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| No 3(19) (2025) |
ASSESSMENT OF QUALITY AND FOOD SAFETY OF MEDICINAL PLANTS FOR ENRICHMENT OF FERMENTED MILK PRODUCTS |
Abstract
PDF (Kaz)
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A. M. Muratbayev, G. A. Zhumadilova, B. A. Idyrishev, M. M. Tashybayeva, A. K. Bazanova |
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| No 3(19) (2025) |
ENRICHMENT OF A TRADITIONAL DAIRY PRODUCT WITH PLANT-BASED FUNCTIONAL ADDITIVES, COMPARATIVE EFFICIENCY OF SEA BUCKTHORN AND ROSEHIP |
Abstract
PDF (Kaz)
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B. K. Ospanova, T. Ch. Tultabayeva, A. E. Tursynhanova, R. U. Ashakayeva, U. E. Asanova |
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| No 3(19) (2025) |
MICROBIAL DIVERSITY OF TRADITIONAL FERMENTED DAIRY PRODUCTS: SPECIES CHARACTERIZATION AND BIOTECHNOLOGICAL PROSPECTS FOR LAMB FERMENTATION |
Abstract
PDF (Rus)
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M. Sharapatova, Z. Kapshakbayeva, K. Issayeva |
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| No 2(18) (2025) |
STUDY OF MICROBIOLOGICAL SAFETY OF CAMEL MILK AND SHUBAT |
Abstract
PDF (Rus)
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Zh. M. Bolat, Sh. N. Akhmetsadykova |
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| No 2(18) (2025) |
INFLUENCE OF DIFFERENT FACTORS ON THE CURDLING OF CAMEL MILK FROM THE TURKESTAN REGION |
Abstract
PDF (Eng)
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E. A. Gabrilyants, A. A. Utebaeva, R. S. Alibekov |
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| No 2(18) (2025) |
FEATURES OF THE USE OF VEGETABLE RAW MATERIALS IN THE PRODUCTION TECHNOLOGY OF SOFT CHEESE |
Abstract
PDF (Kaz)
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A. Mustafaeva, Z. Birzhanovа, G. Abdilova, B. Kalemshariv, S. Kardenov |
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| No 2(18) (2025) |
MODERNIZATION OF GLUTEN-FREE BREAD PRODUCTION TECHNOLOGIES |
Abstract
PDF (Rus)
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Zh. Atambaevа, A. Nurgazina, A. Kambarova, A. Utegenova, B. Kulushtaevа |
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| No 2(18) (2025) |
EXPANDING THE RANGE OF MARMALADE BASED ON VEGETABLE RAW MATERIALS |
Abstract
PDF (Kaz)
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N. B. Zharylkasyn, L. A. Mamayeva, Zh. Assirzhanova |
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| No 2(18) (2025) |
EVALUATION OF THE BIOCHEMICAL COMPOSITION AND NUTRITIONAL VALUE OF GAMMARUS |
Abstract
PDF (Eng)
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B. Pangereyev, S. Assylbekova, V. Fefelov |
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| No 2(18) (2025) |
DEVELOPMENT OF A NATIONAL SCHOOL MENU: SURVEY OF PARENTS AND STUDENTS AS A TOOL FOR IMPROVING THE NUTRITION SYSTEM |
Abstract
PDF (Rus)
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N. Mashanova, M. Bekbolatova, M. Sembieva |
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| No 2(18) (2025) |
DAIRY SNACKS: INNOVATIONS, TECHNOLOGIES AND PROSPECTS |
Abstract
PDF (Rus)
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A. Zh. Shinaliyeva, A. T. Berdembetova, A. U. Shingisov, A. I. Makhatova, E. T. Kanseitova |
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| No 2(18) (2025) |
INVESTIGATION OF THE IMPACT OF HERBAL COMPONENTS ON THE NUTRITIONAL VALUE OF SAUSAGE PRODUCTS |
Abstract
PDF (Kaz)
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Ye. Kazhibayeva, G. Kazhibayeva, Sh. Baytukenova, A. Mustafayeva |
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| No 2(18) (2025) |
COMPOSITION OF MICROFLORA OF LENGER BROWN COAL WASTE |
Abstract
PDF (Kaz)
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A. Alikhan, A. Issayeva, D. Kudasova, Zh. Rakhymberdieva, Zh. Rysbaeva |
| |
| No 2(18) (2025) |
METHODS OF EXTRACTION OF VALUABLE COMPONENTS FROM GRAPE POMACE |
Abstract
PDF (Kaz)
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A. Bayadilova, G. Abdilova, K. Bekbayev, A. Toleugazykyzy, Sh. Amirkhanov |
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| No 2(18) (2025) |
CHEMICAL COMPOSITION AND PHYSICAL AND CHEMICAL PARAMETERS OF NECK, BACK, THIGHS OF BEEF AND HORSE MEAT |
Abstract
PDF (Kaz)
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Sh. Zh. Zhaskairat, A. I. Izbasarova, A. K. Igenbaev, S. A. Kardenov, K. M. Kozhamsugirov |
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| No 2(18) (2025) |
THE USE OF FRUIT AND BERRY FILLERS IN THE PRODUCTION OF FERMENTED MILK PRODUCTS |
Abstract
PDF (Eng)
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B. Khamitova, A. Taspoltayeva, G. Kozhabekova, S. Tokayev, B. Iskakov |
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| No 2(18) (2025) |
QUALITY OF PROCESSED GOAT PRODUCTS |
Abstract
PDF (Rus)
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Z. N. Temirzhanova, K. S. Isaeva |
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| No 2(18) (2025) |
DEVELOPMENT AND RSM-BASED OPTIMIZATION OF BIODEGRADABLE EDIBLE FILMS FROM ELECTRON BEAM-IRRADIATED STARCH AND CHITOSAN |
Abstract
PDF (Eng)
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D. R. Orynbekov, Zh. Kalibekkyzy, A. N. Nurgazezova, G. N. Nurymkhan, Wu Gang, M. Muratkhan |
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| No 2(18) (2025) |
THE COMPOSITION OF ANTIOXIDANT-ENRICHED OAT MILK IMPROVING THE RECIPE |
Abstract
PDF (Kaz)
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A. S. Kambarova, B. M. Kulushtaeva, S. K. Kasymov, Zh. K. Tokanova, S. A. Kardenov |
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| No 2(18) (2025) |
COMPARATIVE CHARACTERISTICS OF FLOUR FROM LEGUMINOUS CROPS |
Abstract
PDF (Kaz)
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G. Azhibaeva, L. Mamayeva, Zh. Assirzhanova |
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| No 2(18) (2025) |
THE INFLUENCE OF MACRO- AND MICROELEMENTS ON CITRIC ACID PRODUCTION IN A BIOTECHNOLOGICAL PROCESS |
Abstract
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, S. Saduakhasova, D. Toimbayeva, S. Kamanova, G. Ospankulova |
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| No 2(18) (2025) |
INVESTIGATION OF MYCOTOXIN CONTENT IN COMPOUND FEEDS DURING STORAGE |
Abstract
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F. H. Smolnikova, S. K. Kasymov, A. M. Baykadamova, E. S. Abdullina, A. O. Maizhanova |
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| No 2(18) (2025) |
STUDY OF ORGANOLEPTIC CHARACTERISTICS AND MINERAL COMPOSITION OF «CONFITURE» FRUIT DESSERT |
Abstract
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A. U. Shingisov, I. A. Makhatova, A. Zh. Shinaliyeva, E. U. Mailybayeva, U. U. Tastemirova |
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| No 2(18) (2025) |
DESIGNING HIGH-PERFORMANCE EDIBLE FILMS FROM NATURAL STARCHES: A STUDY ON BARRIER, MECHANICAL, AND SOLUBILITY PROPERTIES |
Abstract
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D. R. Orynbekov, Zh. Kalibekkyzy, J. Hao, A. N. Nurgazezova, G. N. Nurymkhan, M. Nurymkhan |
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| No 2(18) (2025) |
INVESTIGATION OF CHANGES IN THE PROPERTIES OF MEAT DURING DRY MATURATION IN PACKAGING |
Abstract
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T. A. Mukhamedov, N. A. Yerish, G. S. Sagitova, M. A. Baibatyrova, P. B. Gisa |
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| No 2(18) (2025) |
FORMULATION OF A MULTICOMPONENT FOOD SUPPLEMENT BASED ON A BALANCED COMPOSITION OF GRAINS |
Abstract
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A. S. Kambarova, A. O. Utegenova, B. M. Kulushtaeva, Zh. M. Atambayeva, F. Kh. Smolnikova |
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| No 2(18) (2025) |
OPTIMIZATION OF SAUSAGE PRODUCTS PRODUCTION PROCESS USING PROTEOLYTIC ENZYME |
Abstract
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A. N. Yessengaziyeva, Y. M. Uzakov |
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| No 2(18) (2025) |
PROSPECTS OF USING SAFFLOWER AND LINSEED OILS IN THE PRODUCTION OF FUNCTIONAL PASTRY |
Abstract
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A. Kaiyrmagambetova, L. Mamayeva, Zh. Assirzhanova |
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| No 2(18) (2025) |
NUTRITIONAL AND BIOLOGICAL VALUE OF MAIKAN FISH |
Abstract
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Zh. E. Zhenisbekova, A. K. Igenbayev, S. A. Kardenov, S. B. Ermekbaev, B. M. Iskakov |
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| No 1(17) (2025) |
APPLICATION OF NATURAL ZEOLITES OF KAZAKHSTAN FOR PROPAGATION OF BREWER YEAST CULTURE |
Abstract
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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
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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
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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
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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
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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
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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
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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
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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
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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
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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
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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
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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
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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
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B. Khamitova, A. Taspoltayeva, G. Kozhabekova |
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