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    FORMULATION OF MULTICOMPONENT MIXTURE IN THE PRODUCTION OF COMBINED SOFT CHEESE 

    Тултабаева, Тамара; Чоманов, Уришбай; Кененбай, Гулмира; Жумалиева, Гулжан; Шоман, Аружан (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 ...
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    EVALUATION OF CHEMICAL AND NUTRITIONALVALUEOF CAMEL MEAT ORIGINATING FROM ALMATY REGION 

    Шоман, Аружан; Чоманов, Уришбай; Тултабаева, Тамара; Кененбай, Гулмира (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 ...
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    Technology Development of Receiving Food Ingredients from Vegetable Raw Materials 

    Кененбай, Гулмира; Чоманов, Уришбай; Тултабаева, Тамара; Шоман, Аружан (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 ...
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    Bakery Products of Functional Purpose with Vegetable Supplements 

    Шоман, Аружан; Чоманов, Уришбай; Тултабаева, Тамара; Уразбаева, Клара (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, ...
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    Microflora Study of Koumiss 

    Тултабаева, Тамара; Шоман, Аружан; Абай, Гулшара; Айтимова, Дана (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 ...
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    Innovative Technology of Oil from Wheat Germ 

    Тултабаева, Тамара; Чоманов, Уришбай; Турсынов, Алибек; Шоман, Аружан (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 ...
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    STUDYING BIOAVAILABILITY OF PROTEIN FILLING FOR EXTRUDED CEREAL CROPS 

    Жумалиева, Гулжан; Чоманов, Уришбай; Тултабаева, Тамара; Шоман, Аружан; Актокалова, Гулнар; Касымбек, Рабига (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 ...
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    STUDYING BIOAVAILABILITY OF PROTEIN FILLING FOR EXTRUDED CEREAL CROPS 

    Жумалиева, Гулжан; Чоманов, Уришбай; Тултабаева, Тамара; Шоман, Аружан; Актокалова, Гулнар; Касымбек, Рабига (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 ...
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    ПРИМЕНЕНИЕ УЛЬТРАЗВУКА ДЛЯ ВКУСО-АРОМАТИЧЕСКИХ ДОБАВО 

    Чоманов, Уришбай; Тултабаева, Тамара; Кененбай, Гулмира; Шоман, Аружан (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 ...
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    РАЗРАБОТКА РЕЦЕПТУРЫ ПИЩЕВЫХ ИНГРЕДИЕНТОВ ИЗ РАСТИТЕЛЬНОГО СЫРЬЯ 

    Чоманов, Уришбай; Тултабаева, Тамара; Кененбай, Гулмира; Шоман, Аружан (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 ...
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    Тултабаева, Тамара (11)
    Шоман, Аружан (11)Чоманов, Уришбай (10)Кененбай, Гулмира (5)Жумалиева, Гулжан (3)Актокалова, Гулнар (2)Касымбек, Рабига (2)Абай, Гулшара (1)Айтимова, Дана (1)Тултабаев, Бахтияр (1)... View MoreSubject: Amino acids, Protein filling, Daily need, Bioavailability, Extruded cereal products, Extruded products. (1)amino acid (1)Amino acids (1)bacterial starter cultures (1)bakery functionality (1)Bioavailability (1)camel meat (1)camel's milk (1)Daily need, (1)Extruded cereal products (1)... View MoreDate Issued2013 (5)2019 (4)2015 (1)2016 (1)Has File(s)Yes (9)No (2)

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