Посмотр Казахский научно-исследовательский институт перерабатывающей и пищевой промышленности по названию
Отображаемые элементы 9-28 из 65
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Influences of Confectionary Syrup on Quality of Bakery Products
(2013)In this work the influence of confectionary syrup on the quality of bread. It is noted that the use of confectionary syrup in the baking industry will enable to produce bakery products functionality, improved quality, ... -
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 ... -
INVESTIGATION OF THE NUTRITIONAL VALUE AND BIOLOGICAL VALUE OF LOW-VALUE FISH AND VEGETABLE ORIGIN RAW MATERIALS
(2015)The products of mass consumption are obvious included pasta, which are the most common foods in the diet of consumers. In recent years, Kazakhstan has experienced both qualitative and qualitative changes in the production ... -
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 ... -
Modeling some mineral nutrient requirements for micropropagated wild apricot shoot cultures
(2017)A response surface methodology (RSM) experimental design was applied for improving micropropagation of a wild apricot, Prunus armeniaca Lam., from the mountains of Kazakhstan. In an initial study, woody plant medium ... -
New insights into the history of domesticated and wild apricots and its contribution to Plum pox virus resistance
(2016)Studying domesticated species and their wild relatives allows understanding of the mechanisms of population divergence and adaptation, and identifying valuable genetic resources. Apricot is an important fruit in the ... -
PROSPECTS FOR THE APPLICATION OF TAXIFOLIN BASED NANOEMULSIONS AS A PART OF SPORT NUTRITION PRODUCTS
(ГЭОТАР-Медиа, 2019)Aim. The article deals with the analysis of the effect of sport nutrition products enriched by taxifolin encapsulated into nanoemulsion on people involved in low-intensity sports for forecasting changes in homeostasis. ... -
RATIONAL USE OF WASTES FROM PLANT PRODUCTS PROCESSING
(Bulgarian Journal of Agricultural Science, 2014)This article analyses the use of wastes of plant products processing in the compund feeds production. The scientifically based formulations of the feed additives from wastes of plant products processing for different kinds ... -
Research of Thermodynamic Parameters of Meat Products
(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
(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
(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 ... -
Some properties of endogenous α - Amylase inhibitor from wheat grain
(2014)The protein with endogenous α - amylase inhibitor activity was extracted and purified from wheat (Triticum aestivum) grains through 70% ammonium sulphate fractionation, ion-exchange chromatography on DEAE-Sephacel and ... -
Some properties of endogenous α - Amylase inhibitor from wheat grain
(2014)The protein with endogenous α- amylase inhibitor activity was extracted and purified from wheat (Triticum aestivum) grains through 70% ammonioum sulphate fractionation, ion-exchange chromatography on DEAE-Sephacel and gel ... -
SONOCHEMICAL MICRONIZATION OF TAXIFOLIN AIMED AT IMPROVING ITS BIOAVAILABILITY IN DRINKS FOR ATHLETES
(ФГБОУ ВПО «Южно-Уральский государственный университет»., 2018)Aim. The aim of this study is to overcome the problem of nutrient bioavailability in drinks for athletes, which is the result of their low permeability in metabolic processes of the body. For this purpose, we used sonochemical ... -
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, ... -
Study of Fatty Acids Content of Lipids in Mare's and Camel's Milk
(2015)The composition of saturated and unsaturated fatty acids included in the milk fat triglycerides using gas chromatographic analysis. Previously examined no more than 15-20 of saturated and unsaturated fatty acids contained ... -
STUDY OF PRODUCTION PROCESSES OF FEED ADDITIVES USING NATURAL MINERALS AND PLANT BY-PRODUCTS
(Agricultural Academy, 2015)We suggested optimum composition of feed additives for young stock which contains the following: 12.0% grape pomace feedmeal, 10% tomato waste feedmeal, 8% dehydrated potato feedmeal, 11% wheat germ, 10% ... -
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 ... -
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 ...