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https://doi.org/10.55956/RMKX3054
OPTIMIZATION OF THE CUTTERING PROCESS IN THE PRODUCTION OF CANNED MEAT PRODUCTS FOR CHILDREN NUTRITION
- Ya.M. Uzakov
- M.А-A. Kaldarbekova
- N.L. Vostrikova
- A.T. Topaeva
- Ch.K. Avylov
106-116

2026-06-30
Abstract views: 124 / PDF downloads: 83
https://doi.org/10.55956/FNTM2635
DISHES MADE FROM DRIED FRUITS
- G.D. Shambulova
- Zh.A. Nurseitova
76-83

2024-12-30
Abstract views: 143 / PDF downloads: 79
https://doi.org/10.55956/KLJM9869
RESEARCH OF GROATS FROM AMARANTH GROWN IN THE CONDITIONS OF CENTRAL KAZAKHSTAN
- Zh.I. Satayeva
- S. Eskhozhin
49-56

2024-12-30
Abstract views: 168 / PDF downloads: 0
https://doi.org/10.55956/INHM2825
IMPROVING THE NUTRITIONAL VALUE OF PASTA WITH THE ADDITION OF ORDINARY ROSEHIP
- G.E. Aubakirova
- A.M. Saidov
- A.K. Kozhakhmetova
8-17

2024-03-30
Abstract views: 165 / PDF downloads: 82
https://doi.org/10.55956/RGFY6825
CORN GERM BASED MEAT-PLANT CANNED PRODUCT WITH A HIGH NUTRITIONAL VALUE
- A.Zh. Aitbayeva
- R.S. Alibekov
- Z.T. Nurseitova
- B.M. Satayev
- А.А. Ablash
9-19

2026-03-30
Abstract views: 144 / PDF downloads: 129
https://doi.org/10.55956/EJVR4716
DETERMINATION OF THE ACID NUMBER OF FAIRED MILK DRINK
- P.M. Maliktaeva
- K.Ch. Sarzhanova
- A.B. Mynbayeva
- Ш.Д. Умирбаева
74-79

2025-03-30
Abstract views: 251 / PDF downloads: 119
https://doi.org/10.55956/XPGT9999
ENRICHMENT OF FERMENTED MILK PRODUCTS WITH IODINE FOR THE PURPOSES OF PREVENTION AND TREATMENT OF IODINE DEFICIENCY
- O.I. Bolger
- G.E. Sariyeva
- F.B. Sariyev
38-43

2024-06-30
Abstract views: 185 / PDF downloads: 125
https://doi.org/10.55956/MXFY1640
OPTIMIZATION OF PROTEIN HYDROLYSIS CONDITIONS TO INCREASE THE NUTRITIONAL AND FUNCTIONAL VALUE OF SAUSAGES
- Ya. Uzakov
- M. Kozhakhiyeva
- M. Kaldarbekova
- K. Makangali
99-104

2024-06-30
Abstract views: 184 / PDF downloads: 140
https://doi.org/10.55956/HTHL7093
DEVELOPMENT AND RESEARCH OF YOGURT BASED ON COW AND SOY MILK WITH VEGETABLE ADDITIVES
- Z.T. Nurseytova
- A.K. Dzhanmuldaeva
- G.Zh. Nurynbetova
- B.Zh. Muldabekova
- M.S. Cherova
- M.A. Yakiyayeva
58-64

2025-12-30
Abstract views: 247 / PDF downloads: 137
https://doi.org/10.55956/QPRI2056
STUDY OF THE PHYSICAL AND CHEMICAL COMPOSITION OF COLOSTRUM OF SIMMENTAL COWS AS A RAW MATERIAL FOR FOOD PRODUCTION
- T.Ch. Tultabayeva
- G.N. Zhakupova
- K.K. Makangali
- A.T. Sagandyk
- A.H. Muldasheva
- A.T. Akhmetzhanova
54-63

2024-06-30
Abstract views: 222 / PDF downloads: 140
https://doi.org/10.55956/MXGY8556
INTEGRATED USE OF SECONDARY MILK RESOURCES
- Sh.B. Baizhanova
- Z.K. Konarbayeva
- Zh.B. Kaldybekova
84-95

2024-12-30
Abstract views: 184 / PDF downloads: 93
https://doi.org/10.55956/QTIK2882
GOJI BERRIES AS A FUNCTIONAL ADDITIVE IN THE PRODUCTION OF SEMI-SMOKED SAUSAGES
- G. Jumabekova
- M. Serikkyzy
- А. Serikbaeva
- L. Sengirbekova
- Zh. Tokanova
25-32

2025-03-30
Abstract views: 277 / PDF downloads: 158
https://doi.org/10.55956/KRLM3763
METHOD FOR PRODUCING FERMENTED MILK DESSERT BASED ON GOAT MILK
- O.K. Zarifulina
- E.A. Moliboga
- M.A. Shadrin
- K.M. Vaisov
129-134

2024-12-30
Abstract views: 201 / PDF downloads: 56
https://doi.org/10.55956/TDCB4863
THE ROLE OF PARTICLE SIZE IN IMPROVING THE QUALITY OF WHEAT, PUMPKIN, MELON AND CARROT POWDERS
- M.N. Mamyraev
- T.K. Kulazhanov
- A.I. Iztaev
- M.D. Kenzhekhodzhaev
- G.O. Magomedov
- M.A. Yakiyaeva
- E.B. Askarbekov
101-114

2024-09-30
Abstract views: 151 / PDF downloads: 81
https://doi.org/10.55956/UIRB7141
RESEARCH OF THE QUALITY OF SWEET PRODUCTS BASED ON WATERMELON PULP
- D.A. Tlevlessova
- E.A. Petrenko
- L.L. Ginoyan
- N.T. Abraimov
- B.S. Sansyzbaev
140-150

2024-09-30
Abstract views: 176 / PDF downloads: 67
https://doi.org/10.55956/QQXT6666
EFFECT OF MOLECULAR HYDROGEN ON THE QUALITY AND STABILITY OF COTTAGE CHEESE CURD WITH ENCAPSULATED BIOACTIVE ADDITIVE
- А.M. Muratbayev
- K.S. Bekbayev
- B. Kalemshariv
- A.A. Melissova
- A.D. Daiyrbekova
144-156

2026-09-30
Abstract views: 71 / PDF downloads: 47
https://doi.org/10.55956/TUJJ1416
THE USE OF MILK FROM DIFFERENT AGRICULTURAL ANIMAL SPECIES IN THE TECHNOLOGY OF SOFT CHEESE PRODUCTION
- T.Ch. Tultabayeva
- G.N. Zhakupova
- K.K. Makangali
- A.E. Shоman
- A.Kh. Muldasheva
- A.T. Sagandyk
- A.T. Akhmetzhanova
38-46

2025-09-30
Abstract views: 366 / PDF downloads: 225
https://doi.org/10.55956/EGFB2436
EVALUATION OF PHYSICOCHEMICAL AND ORGANOLEPTIC CHARACTERISTICS OF MILK SAUCE WITH THE ADDITION OF FUNCTIONAL INGREDIENTS
- B.M. Khamitova
- M. Turlibek
- I.R. Sadyrbaeva
18-26

2025-09-30
Abstract views: 267 / PDF downloads: 166
https://doi.org/10.55956/TOTX5114
COMPARATIVE EVALUATION OF SOFT WHEAT VARIETIES FOR THEIR APPLICATION IN HEALTHY NUTRITION PRODUCTS
- F. Makhmudov
- S. Azimova
- D. Tlevlessova
- Zh. Yembergenova
- A. Gabbasova
71-76

2026-03-30
Abstract views: 127 / PDF downloads: 137
https://doi.org/10.55956/NVHF2887
DEVELOPMENT OF TECHNOLOGY FOR THE PRODUCTION OF FUNCTIONAL BEVERAGES FROM GERMINATED GRAIN
- A.A. Moldakarimov
- A.I. Iztayev
- N.Zh. Muslimov
- S.V. Shakhov
- M.D. Kenzhekhodzhayev
98-105

2026-06-30
Abstract views: 108 / PDF downloads: 61
https://doi.org/10.55956/GMBW3326
DEVELOPMENT OF A DETOXIFYING POWDER BASED ON APPLE FIBER
- D.A. Tlevlessova
- S.T. Azimova
- M.Zh. Kizatova
- N.K. Akhmetova
- F.A. Makhmudov
106-112

2025-12-30
Abstract views: 175 / PDF downloads: 119
https://doi.org/10.55956/BAKH2842
EVALUATION OF THE BIOLOGICAL VALUE OF YOGURTS MADE FROM A MIXTURE OF PLANT-BASED AND COW’S MILK
- A.B. Tapalova
- T.Ch. Tultabaeva
- Zh.K. Imangaliyeva
- E.G. Omirzak
156-166

2025-03-30
Abstract views: 214 / PDF downloads: 172
https://doi.org/10.55956/BBNG9944
CHOICE OF DISINFECTION METHOD FOR TRITICALE GRAIN IN THE PROCESS OF SPROUT PRODUCTION
- D.B. Toimbayeva
- I.J. Temirova
- A.B. Aldieva
- B.K. Tarabaev
- G.H. Ospankulova
94-100

2024-09-30
Abstract views: 177 / PDF downloads: 94
https://doi.org/10.55956/RCYN7574
DEVELOPMENT OF FORMULATIONS OF DETOXIFICATION BEVERAGE CONCENTRATES BASED ON GRAIN
- E. Urbanchik
- N. Оngarbayeva
- L. Shustava
27-39

2024-09-30
Abstract views: 289 / PDF downloads: 99
https://doi.org/10.55956/ZCCL4005
APPLICATION OF HACCP PRINCIPLES TO ENSURE QUALITY AND SAFETY IN THE PRODUCTION OF SPICE AND FLAVOUR COMPOSITIONS BASED ON BIOLOGICALLY ACTIVE SUBSTANCES OF PLANT RAW MATERIALS
- A.N. Serikbayeva
- A. Muratkhankyzy
- M.B. Aliyeva
- S.E. Ibraimova
- D. Abdikhanova
- G.Sh. Dzhumabekova
147-154

2024-12-30
Abstract views: 248 / PDF downloads: 94

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Search Results

OPTIMIZATION OF THE CUTTERING PROCESS IN THE PRODUCTION OF CANNED MEAT PRODUCTS FOR CHILDREN NUTRITION

DISHES MADE FROM DRIED FRUITS

RESEARCH OF GROATS FROM AMARANTH GROWN IN THE CONDITIONS OF CENTRAL KAZAKHSTAN

IMPROVING THE NUTRITIONAL VALUE OF PASTA WITH THE ADDITION OF ORDINARY ROSEHIP

CORN GERM BASED MEAT-PLANT CANNED PRODUCT WITH A HIGH NUTRITIONAL VALUE

DETERMINATION OF THE ACID NUMBER OF FAIRED MILK DRINK

ENRICHMENT OF FERMENTED MILK PRODUCTS WITH IODINE FOR THE PURPOSES OF PREVENTION AND TREATMENT OF IODINE DEFICIENCY

OPTIMIZATION OF PROTEIN HYDROLYSIS CONDITIONS TO INCREASE THE NUTRITIONAL AND FUNCTIONAL VALUE OF SAUSAGES

DEVELOPMENT AND RESEARCH OF YOGURT BASED ON COW AND SOY MILK WITH VEGETABLE ADDITIVES

STUDY OF THE PHYSICAL AND CHEMICAL COMPOSITION OF COLOSTRUM OF SIMMENTAL COWS AS A RAW MATERIAL FOR FOOD PRODUCTION

INTEGRATED USE OF SECONDARY MILK RESOURCES

GOJI BERRIES AS A FUNCTIONAL ADDITIVE IN THE PRODUCTION OF SEMI-SMOKED SAUSAGES

METHOD FOR PRODUCING FERMENTED MILK DESSERT BASED ON GOAT MILK

THE ROLE OF PARTICLE SIZE IN IMPROVING THE QUALITY OF WHEAT, PUMPKIN, MELON AND CARROT POWDERS

RESEARCH OF THE QUALITY OF SWEET PRODUCTS BASED ON WATERMELON PULP

EFFECT OF MOLECULAR HYDROGEN ON THE QUALITY AND STABILITY OF COTTAGE CHEESE CURD WITH ENCAPSULATED BIOACTIVE ADDITIVE

THE USE OF MILK FROM DIFFERENT AGRICULTURAL ANIMAL SPECIES IN THE TECHNOLOGY OF SOFT CHEESE PRODUCTION

EVALUATION OF PHYSICOCHEMICAL AND ORGANOLEPTIC CHARACTERISTICS OF MILK SAUCE WITH THE ADDITION OF FUNCTIONAL INGREDIENTS

COMPARATIVE EVALUATION OF SOFT WHEAT VARIETIES FOR THEIR APPLICATION IN HEALTHY NUTRITION PRODUCTS

DEVELOPMENT OF TECHNOLOGY FOR THE PRODUCTION OF FUNCTIONAL BEVERAGES FROM GERMINATED GRAIN

DEVELOPMENT OF A DETOXIFYING POWDER BASED ON APPLE FIBER

EVALUATION OF THE BIOLOGICAL VALUE OF YOGURTS MADE FROM A MIXTURE OF PLANT-BASED AND COW’S MILK

CHOICE OF DISINFECTION METHOD FOR TRITICALE GRAIN IN THE PROCESS OF SPROUT PRODUCTION

DEVELOPMENT OF FORMULATIONS OF DETOXIFICATION BEVERAGE CONCENTRATES BASED ON GRAIN

APPLICATION OF HACCP PRINCIPLES TO ENSURE QUALITY AND SAFETY IN THE PRODUCTION OF SPICE AND FLAVOUR COMPOSITIONS BASED ON BIOLOGICALLY ACTIVE SUBSTANCES OF PLANT RAW MATERIALS

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