Просмотр Труды сотрудников института по автору "Tultabayeva, Tamara"

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    • Fatty ACID Composition of Biological Active Additive 

      Kenenbay, Gulmira; Chomanov, Urishbay; Tultabayeva, Tamara; Zhumaliyeva, Gulzhan; Zhumaliyeva, Torgyn; Shoman, Aruzhan (2017)
      The researchers of the study developed the formulation of biological additives for sausages, based on the cake of wheat germ, pumpkin, linseed and sesame seeds. The production of biological additives from the cake of wheat ...

    • Research of Thermodynamic Parameters of Meat Products 

      Chomanov, Urishbay; Tultabayeva, Tamara; Kenenbay, Gulmira; Shoman, Aruzhan (2016)
      The indicator "water activity" is an important tool in the development of technological processes and production, as well as ensue high quality and extend shelf life of food products. All natural foods contain water in ...

    • Sausages Sensory Analysis 

      Kenenbay, Gulmira; Chomanov, Urishbay; Tultabayeva, Tamara; Shoman, Aruzhan (2015)
      A technology sausages with natural taste and spicy aroma of food ingredients and vegetables. The dynamics of changes in the sensory indicators sausages with natural taste and spicy aroma of food ingredients and vegetables ...

    • Sausages Sensory Analysis 

      Kenenbav., Gulnura; Chomanov, Urishbay; Tultabayeva, Tamara; Shormn, Aruzhan (2018)
      A technology sausages with natural taste and spicy aroma of food ingredients and vegetables The dynamics of changes in the sensory indicators sausages with natural taste and spicy aroma of food ingredients and vegetables ...

    • The Optimization Additive's Mixing Processes in Based on their Thermodynamic Characteristics During the Production Food Products with Long Shelf Life 

      Kenenbay, Gulmira; Chomanov, Urishbay; Tultabayeva, Tamara; Zhumaliyeva, Gulzhan; Shoman, Aruzhan; Dadenov, Saken (2017)
      The mixing order of components during the production of multi-component food product plays key role in formation of its organoleptic and stability. It depends on the interaction of systems like "oil-water", "water-protein", ...