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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 ...
Bakery Products of Functional Purpose with Vegetable Supplements
(2013)
To improve the nutritional value of bread can be used a variety of fruits, vegetables, grains and their products. Their application is perspective, since they are rich in mono-and disaccharides, especially fructose, vitamins, ...
Microflora Study of Koumiss
(2016)
—In Kazakhstan, a very wide variety of dairy products, including milk beverages from national mare and camel milk. This is due to the use of bacterial starter cultures, which structure is represented by different species ...
Innovative Technology of Oil from Wheat Germ
(2013)
The global trend of technology development of deep processing of crops intended for the production of high value. Such food is vegetable oil produced from wheat germ. Vegetable oil is produced from wheat germ has curative ...
STUDYING BIOAVAILABILITY OF PROTEIN FILLING FOR EXTRUDED CEREAL CROPS
(2019)
Currently, the main category of people who use extruded products in their diets are active people with a lack of free time to prepare traditional dishes. It also highlights the category of population groups leading a healthy ...
STUDYING BIOAVAILABILITY OF PROTEIN FILLING FOR EXTRUDED CEREAL CROPS
(Consulting and Training Center KEY, 2019)
Currently, the main category of people who use extruded products in their diets are active people with a lack of free time to prepare traditional dishes. It also highlights the category of population groups leading a healthy ...
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 ...
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 ...