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| Issue |
Title |
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| No 2(22) (2026) |
PLANT MODIFIERS OF COAGULATION AND PROTEIN RETENTION IN MIXTURES OF COW AND CAMEL MILK |
Abstract
PDF (Eng)
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A. T. Berdembetova, A. U. Shingisov, D. A. Tlevlessova, A. R. Taspoltayeva, A. Zh. Shinaliyeva |
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| No 2(22) (2026) |
ASSESSMENT OF THE QUALITY AND RHEOLOGICAL PROPERTIES OF FIRST-GRADE BREAD WHEAT FLOUR FROM DIFFERENT MANUFACTURERS IN THE SOUTHERN REGION OF KAZAKHSTAN |
Abstract
PDF (Rus)
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E. Mailybayeva, A. Shingisov, A. Sadibayev, U. Tastemirova |
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| No 2(22) (2026) |
STUDY OF ANTIOXIDANT RAW MATERIALS AND RHEOLOGICAL PROPERTIES OF FRUIT– VEGETABLE –BERRY KIYOMA |
Abstract
PDF (Rus)
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A. U. Shingisov, O. T. Azizov, E. U. Mailybayeva, U. U. Tastemirova, Zh. S. Nabiyeva |
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| No 2(22) (2026) |
MICROBIOLOGICAL CHARACTERISTICS OF PLANT RESIDUES OF THE TURKESTAN REGION AND THEIR BIOTECHNOLOGICAL POTENTIAL IN THE PROCESSING OF LIGNOCELLULOSE RAW MATERIALS |
Abstract
PDF (Rus)
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S. S. Karimova, A. U. Issayeva, A. Ye. Tleukeyeva |
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| No 2(22) (2026) |
THE ROLE OF DNA GLYCOSYLASES IN MAINTAINING GENOME STABILITY |
Abstract
PDF (Eng)
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U. Sarsenbayeva, A. Almasbekova, K. Sharipov, S. Taipakova, M. Saparbayev |
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| No 2(22) (2026) |
DEVELOPMENT OF SOFT CHEESE TECHNOLOGY FROM BLENDED MILK WITH OPTIMIZATION OF COAGULATION PARAMETERS |
Abstract
PDF (Rus)
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G. N. Zhakupova, K. K. Makangali, A. E. Shoman, K. Arihara, K. S. Dairova |
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| No 2(22) (2026) |
EVALUATION OF MICROBIOLOGICAL SAFETY, QUALITY, AND ORGANOLEPTIC PROPERTIES OF BROILER CHICKEN MEAT WITH INCLUSION OF GRAPE SEED MEAL IN THE DIET |
Abstract
PDF (Eng)
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M. K. Kurmanahynova, Sh. A. Abzhanova, G. N. Zhaksylykova, A. U. Baibekova, N. K. Akhmetova |
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| No 2(22) (2026) |
QFD ANALYSIS OF DRY-CURED SMOKED CHICKEN BREAST: CONSTRUCTION OF THE HOUSE OF QUALITY AND IDENTIFICATION OF PRODUCT IMPROVEMENT PRIORITIES |
Abstract
PDF (Kaz)
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A. Muratbayev, A. Kakimov, M. Dzhumazhanova |
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| No 2(22) (2026) |
TECHNOLOGY AND QUALITY OF A FERMENTED MILK PRODUCT WITH NATURAL SWEETENER ADDITION |
Abstract
PDF (Eng)
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G. Yussupova, Zh. Shadyarova, Zh. Nurlankyzy, S. Toleubekova, A. Khaimuldinova |
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| No 2(22) (2026) |
INTEGRATED SYSTEM OF GEOINFORMATION MONITORING, DIGITAL PASSPORTIZATION, AND SAMPLE PREPARATION OF HALYOMORPHA HALYS STÅL IN SOUTHERN KAZAKHSTAN |
Abstract
PDF (Rus)
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A. Abysheva, A. N. Makhambetov, B. Dulat, Z. K. Dairbekova, S. A. Abzhanova |
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| No 2(22) (2026) |
THE EFFECT OF ROSE HIP LEAF EXTRACT ON THE QUALITATIVE AND MICROBIOLOGICAL INDICATORS OF WHOLE GRAIN BREAD |
Abstract
PDF (Eng)
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I. N. Kurmanbayeva, Zh. S. Nabiyeva, S. E. Ibraimova, R. A. Izteliyeva, A. N. Serikbaeva |
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| No 2(22) (2026) |
IMPROVEMENT OF THE TECHNOLOGY FOR THE PRODUCTION OF FREEZE-DRIED MARE'S MILK AND FERMENTED MILK DRINKS BASED ON IT |
Abstract
PDF (Rus)
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D. N. Tuigunov, Yu. A. Sinyavskiy, Zh. Kalibekkyzy, E. N. Omarov, A. B. Berdygaliev |
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| No 2(22) (2026) |
THE ROLE OF YEASTS AND LACTIC ACID BACTERIA IN BREADMAKING AND THEIR IMPACT ON BREAD QUALITY FORMATION |
Abstract
PDF (Rus)
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G. S. Rysbayeva, D. E. Kudasova, G. B. Alpamyssova, Q. Sh. Nurgazy |
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| No 2(22) (2026) |
MELISSOPALYNOLOGICAL ANALYSIS AS A TOOL FOR FOOD SAFETY ASSURANCE AND HONEY ADULTERATION DETECTION IN THE REPUBLIC OF KAZAKHSTAN |
Abstract
PDF (Rus)
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K. Zadabek, Sh. N. Akhmetsadykova, Sh. S. Amanova, S. E. Ibraimova, N. A. Serikbayeva |
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| No 2(22) (2026) |
THE EFFECT OF SAFFLOWER SEED SHELLING ON OIL QUALITY INDICATORS |
Abstract
PDF (Kaz)
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M. Kakimov, A. Kassenov, M. Mursalykova, A. Zholzhaksina, Zh. Mustafin |
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| No 2(22) (2026) |
DEVELOPMENT AND EVALUATION OF A MULTILAYER METHYLCELLULOSE-BASED POLYMER COATING FOR CONTROLLED DELIVERY OF FUSICOCCIN ON SOYBEAN SEEDS |
Abstract
PDF (Rus)
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X. O. Bogdanova, G. T. Dolanbayeva, V. N. Nikolaeva, S. K. Kabdrakhmanova, A. K. Kabdrakhmanova |
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| No 2(22) (2026) |
A COMPARATIVE ANALYSIS OF MILK-CLOTTING COAGULANTS IN CAMEL MILK CHEESEMAKING |
Abstract
PDF (Eng)
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E. A. Gabrilyants, R. S. Alibekov, A. A. Utebayeva |
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| No 2(22) (2026) |
RECENT ADVANCES IN THE TECHNOLOGICAL INTENSIFICATION OF ENZYMATIC PROCESSES IN MEAT SYSTEMS |
Abstract
PDF (Eng)
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M. M. Sharapatova, K. Issayeva |
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| No 2(22) (2026) |
PROSPECTS FOR THE USE OF NAKED OATS, BARLEY, TRITICALE, AND GREEN BUCKWHEAT IN THE PRODUCTION OF FUNCTIONAL FOOD PRODUCTS |
Abstract
PDF (Rus)
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S. Kamanova, G. Akshoraeva, B. Kalemshariv, G. Ospankulova |
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| No 2(22) (2026) |
EFFECT OF SOLUBLE PLANT DIETARY FIBER ON THE VIABILITY OF LACTIC ACID BACTERIA IN FUNCTIONAL YOGURT |
Abstract
PDF (Kaz)
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G. Yussupova, Zh. Shadyarova, A. Itbalakova, S. Toleubekova, M. Iztileuov |
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| No 2(22) (2026) |
IMPROVEMENT OF THE HORSE MEAT SALTING METHOD |
Abstract
PDF (Kaz)
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A. S. Kambarova, A. O. Utegenova, A. Asylbekova, A. Asylbekova, Sh. A. Abzhanova, Sh. A. Abzhanova, Zh. M. Atambaeva, Zh. M. Atambaeva |
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| No 2(22) (2026) |
ASSESSMENT OF THE PHYSICOCHEMICAL PARAMETERS AND FATTY ACID CHARACTERISTICS OF HORSE FAT FROM THE PERSPECTIVE OF NUTRITIONAL VALUE |
Abstract
PDF (Kaz)
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A. N. Nurgazezova, A. K. Igenbayev, Zh. Kalibekkyzy, G. N. Nurymkhan, Kh. M. Nugmanova |
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| No 2(22) (2026) |
DEVELOPMENT OF A POLYCOMPONENT FAT EMULSION AND STUDY OF ITS PHYSICOCHEMICAL PROPERTIES |
Abstract
PDF (Eng)
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A. K. Igenbayev, Sh. Zh. Zhaskairat, M.R.I. Firty, A. K. Mustafaeva, A. K. Zhumagalieva |
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| No 2(22) (2026) |
Analysis of Bioactive Compounds in Plant Extracts Based on GC-MS Data |
Abstract
PDF (Eng)
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A. T. Tautayeva, M. Zh. Kizatova, S. T. Azimova, F. A. Makhmudov, A. O. Utegenova |
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| No 2(22) (2026) |
TECHNOLOGY OF PRODUCTION OF NATIONAL FERMENTED MILK PRODUCT |
Abstract
PDF (Kaz)
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A. Mustafaeva, R. Askar, Sh. Saken, E. Mutaliev, G. Abdilova |
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| No 2(22) (2026) |
INVESTIGATION THE TECHNOLOGICAL PARAMETERS OF THE FERMENTATION PROCESS OF A COMBINED DAIRY MIXTURE USING BUTTERMILK CONCENTRATE |
Abstract
PDF (Eng)
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G. N. Zhakupova, T. Ch. Tultabayeva, A. T. Sagandyk, A. H. Muldasheva, A. K. Ospanova |
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| No 2(22) (2026) |
STUDY OF FORMULATION AND OPTIMAL COMPOSITION OF MEAT-PLANT PÂTÉS USING FLAX AND HEMP FLOUR |
Abstract
PDF (Rus)
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A. O. Maizhanova, K. Zh. Amirkhanov, Sh. K. Zhakupbekova, A. M. Baykadamova, N. R. Muslimova |
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| No 2(22) (2026) |
SELECTION OF STRUCTURING AGENTS FOR THE PRODUCTION OF FOOD OLEOGELS |
Abstract
PDF (Rus)
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I. Temirova, G. Ospankulova, A. Igenbayev |
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| No 2(22) (2026) |
DEVELOPMENT OF THE FORMULATION AND QUALITY RESEARCH OF STARTER CULTURES USING WILD PLANT CONCENTRATES |
Abstract
PDF (Kaz)
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A. S. Abdreeva, G. K. Iskakova, N. B. Batyrbayeva, M. P. Bayisbaeva, M. Baigaiypkyzy |
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