https://doi.org/10.53939/1560-5655_2024_1_60 PDF Kapizov O.S., Azat S., Askaruly K., Zhantykeev U.E., Kerymkulova A.R. Abstract: The article shows how the rice husk, which is the final waste of rice processing production, can be obtained from silicon dioxide of various degrees of yield, processed under different temperature conditions. As a rule, such waste is incinerated or can be simply…

PDF https://doi.org/10.53939/15605655/2023_3_12 Sinyavskiy Yu.A., Tuigunov D.N., Kassym A.K., Mendybaeva A.S. Abstract: The article presents the results related to the prospects for the use of goat, mare and camel milk in the production of baby food and therapeutic and prophylactic nutrition. The direction of designing new specialized food products is promising for the food and processing…

PDF https://doi.org/10.53939/15605655/2022_3_25 Isabekova M.S., Umiralieva L.B., Saginbek G.A. Abstract. The article presents results of screening lactic acid bacteria cultures of the genus Lactobacillus and Pediococcus from collection of Kazakh Scientific Research Institute of Processing and Food Industry, previously isolated from wheat grain, flour, rye starter cultures, as well as kumiss and shubat. For comprehensive assessment…

PDF https://doi.org/10.53939/15605655/2021_3_173 Alzhaksina N.Ye., Baigenzhinov K.A., Yessimova Zh.A., Baikenov A.O., Koptleuova T.M., Yeleukenova Abstract. The article deals with the aspects of creating a balanced fat base, taking into account the norms of the physiological needs of a modern person in lipids and their structural components. The analysis of the fatty acid composition of natural oils of various fatty…

МРНТИ 65.65.33 PDF https://doi.org/10.53939/15605655/2020_1_72 Djuraeva N.R, Isabaev I.B., Atamuratova T.I. Abstract. The current trends in the production of new types of fat products, set the most promising of them have been generalized, systematized and analyzed. The authors have rationalized the effectiveness areas to create composite mixtures of fats and by-products of conventional and unconventional untrimmed raw…

МРНТИ 65.33.03                                                                               №3 (2020г.)   Temirova I.Zh., Shaimerdenov Zh.N., Dalabayev A.B.,  Aldiyeva A.B., Sakenova B.A., Zhunnusova K.Z., Muslimov N.Zh.   Fat products are important components of additional raw materials used to make bakery products. They are used to improve the rheological properties of the dough, improve the taste and nutritional value of bakery products, and…

МРНТИ 68.01.77, 89.57.45                                                              №3 (2020г.) Muslimov N.Zh., Sultanova  М.Zh., Kizatova  М.Е., Abdrakhmanov Kh.А., Borovskiy  А.U.,Eleukenova К.А.   This article sets forth the study on rheological properties of the dough from a mixture of wheat and leguminous micronized (pea, lentil and chickpea) flour. Wheat flour of the first grade was used for the preparation of flour…

МРНТИ 65.33.03                                                                                 №2 (2020г.)   Aldiyeva A.B. Temirova., I.Zh, Shaimerdenov Zh.N., Dalabayev A.B., Sakenova B.A., Zhunnusova K.Z., Muslimov   N.Zh.   This paper analyzes the use of interesterified fats in bread making. The expediency of using these fats, which correspond to the optimal ratio of fatty acids of physiologically complete fat, have low values of transisomers…

МРНТИ  65.63.39                                                                                 №2 (2020г.) Zhumakhan  V.S.  Cozycan S.   Recently, there has been an emerging tendency to replace cow’s milk with goat milk, especially in the production of cheese, baby and medical nutrition. The advantage of soft goat cheese is a more efficient use of raw materials, high nutritional value of the product, as well…

МРНТИ 65.33.35                                                                          №2 (2020г.)   Koptleuova T., Botbayeva Zh., Baikenov A., Zhanaydarova A., Muslimov N., Eleukenova  K.     The problem of providing patients suffering from celiac disease with gluten-free products has a pronounced social significance and belongs to the global categories that play a significant role in ensuring the quality of life of the country’s…