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FORMULATION OF MULTICOMPONENT MIXTURE IN THE PRODUCTION OF COMBINED SOFT CHEESE
(Consulting and Training Center KEY, 2019-12-25)
Currently, scientists are constantly working to improve the principles of creating new food products, in accordance with changes in consumer requirements. When developing combined products, new sources of raw materials and ...
EVALUATION OF CHEMICAL AND NUTRITIONALVALUEOF CAMEL MEAT ORIGINATING FROM ALMATY REGION
(IOP Publishing, 2019)
The chemical, amino acid and fatty acid compositions in the muscle tissue of camel meat of Almaty region were studied.The data obtained are important indicators that can be used to qualitatively and quantitatively assess ...
Technology Development of Receiving Food Ingredients from Vegetable Raw Materials
(2013)
Today, among the domestic producers of meat products is growing recognition that without quality food ingredient does not create a modern generation of export of meat products. It is known that the quality and taste aromatic ...
ПРИМЕНЕНИЕ УЛЬТРАЗВУКА ДЛЯ ВКУСО-АРОМАТИЧЕСКИХ ДОБАВО
(Национальная академия наук Республики Казахстан, 2013-05)
Проведено ультразвуковое диспергирования пищевых ингредиентов из растительного сырья. Эмульсии вкусо- и пряно-ароматических ингредиентов и овощных культур обрабатывали ультразвуком интенсивностью 20, 100 и 200 Вт в течение ...
STUDY OF BEEF NUTRITIONAL VALUE OF MEAT BREED CATTLE OF KAZAKHSTAN
(2019)
The article discusses quality and nutritional value of meat of some meat breeds bred in Kazakhstan. Aim of this research was to study quality and nutritional value of meat. The object of study was the longest back muscle, ...
РАЗРАБОТКА РЕЦЕПТУРЫ ПИЩЕВЫХ ИНГРЕДИЕНТОВ ИЗ РАСТИТЕЛЬНОГО СЫРЬЯ
(Национальная академия наук Республики Казахстан, 2013-05)
На основании проведенных исследований разработаны рецептуры пищевых ингредиентов из растительного сырья. В результате исследований было составлено 3 варианта рецептур эмульсии при разных соотношениях. Была проведена ...