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…

МРНТИ 65.29.29                                                                                  №1 (2020г.) Скачать статью   Baykenov A.O., Botbayeva ZH.T., Kotleuova N.M., Eleukenova K.F., Baygenzhinov K.A., Tuyakova A.R., Esimova Zh.A.   Тhe effectiveness of the technological modes of spray drying is crucial for the operation of starch-making industries, determining the yield and quality of the finished product. The search for new methods and optimal…

МРНТИ 65.59.19, 34.27.49                                                                         №1 (2020г.) Скачать статью   Umiraliyeva L.B., Chizhayeva А.V., Velyamov M.T., Velyamov Sh.M.   The study presents the results of the sanitary condition of the meat plants refrigeration chambers and samples beef meat stored in them. A model collection of isolates of the microbial flora of from refrigeration equipment has been created…

МРНТИ 65.31.29, 69.25.15                                                                       №1 (2020г.) Скачать статью   Sidorova V.I., Assylbekova S.Z., Yenvareva N.I., Koyshybayeva S.K., Badryzlova N.S.   For the first time in Kazakhstan, composition of starter feeds for larval and young zanders have been developed and is based on domestic feeds. The feed has been produced by extrusion. Properties of the feed and…

ІRSTІ 65.33.03.43.01.05                                                                       №4 (2019г.)   Aknazarov S.Kh., Amzeeva U.M., Bekseytova K.S, ,Nuraly А.М., Matushev A.Zh., Zhiyenbaeva S.Т., Bayesbaeva M.P., Moldakulova Z.N. In recent years, the state of public health has been deteriorating in Kazakhstan, which is associated with increasing pollution of the environment, food products with toxic substances, pesticides, radionuclides and also a generally depressed…

ІRSTІ 65.35.03                                                                                       №4 (2019г.)   Mamayeva L.A., Zhumaliyeva G.E., Muratbekova K.M., Yerbulekova M.T.     The authors have developed the technology of flour confectionery products for functional purposes with the use of fruit from the hips. In this case, the influence of puree from rose hips on the physicochemical parameters of cupcakes was studied. It is…

ІRSTІ 65.63.33.43.01.05                                                                       №4 (2019г.) Nuraly А.М., Aknazarov S.H.,Alemardanova M.К., Amzeeva U.М., Azatkyzy S., Bakieva V.М., Shunekeeva А.  The article discusses the development of technologies for the preparation of fermented milk products with the addition of enterosorbing dietary fiber. As raw materials for the production of dairy products, milk is used only with good fat content…

ІRSTІ 64.65.03                                                                                        №4 (2019г.) Muslimov N.Zh., Sakenova B.A., Temirova I.Zh., Aldieva   A.B. Fat products introduced into the dough play an important role in shaping the rheological properties of dough, the nutritional value of bakery products and preserving their freshness. The study has investigated the effect of interesterification fats on the rheological properties of dough. The…

ІRSTІ 65.29.33                                                                                            №4 (2019г.)   Botbaeva J., Koptleuova T., Baikenov A., Baigenzhinov K., Izdibaeva G., Yeleukenova K.   The article presents the technology for producing gluten-free instant cereals from buckwheat, millet, rice and corn flour. Selected cultures were tested for the absence of gluten by a special test system. The melting points of starch of all…

ІRSTІ 65.63.03, 65.63.29                                                                     №3 (2019г.)   Shansharova A.S., Tultabaeva T.Ch.   Monitoring the variability of the amount of fatty acids in the composition of goat milk of different breeds was carried out in the farm “KozaMilk” and private farms of Almaty region. The identification of the fatty phases was carried out using a Shimadzu GC-2010…