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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/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/CVTP1215
DEVELOPMENT OF FUNCTIONAL CEREAL BARS BASED ON FRUIT PUREE: CHARACTERISTIC ANALYSIS
- A.A. Ablaeva
- D.A. Tlevlessova
- B.M. Khamitova
- S.T. Azimova
- A.N. Yessengaziyeva
148-155

2025-03-30
Abstract views: 255 / PDF downloads: 140
https://doi.org/10.55956/EFNR4338
THE EFFECT OF POLYELECTROLYTES OBTAINED ON THE BASIS OF ALLYL ALCOHOL AND ACRYLIC ACID DERIVATIVES ON THE STABILITY OF BENTONITE HYDRODISPERSION
- R.M. Kudaibergenova
- E.A. Baibazarova
- A.T. Ismayl
- Yе.T. Botashev
- B. Bulekbayeva
286-294

2025-03-30
Abstract views: 231 / PDF downloads: 144
https://doi.org/10.55956/OCMW1605
ANALYSIS OF THE COMPOSITIOHAL STRUCTURE OF ETHNIC-STYLE ACCESSORY DESIGN IN FASHION INDUSTRY PRODUCTS
- U.S.Kelesova
- A.K. Zhapparova
- I.S. Jiyembetova
255-262

2026-06-30
Abstract views: 123 / PDF downloads: 67
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/SPFA5770
EFFICIENCY OF ADDING FLAX SEED AND SPELT FLOUR TO THE RECIPE OF YEAST-FREE WHEAT BREAD
- A.M. Abish
- M.P. Bayysbaevа
17-24

2025-03-30
Abstract views: 317 / PDF downloads: 149
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/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/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/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/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/RNQY1919
INNOVATIVE METHODS OF USING PROTEIN HYDROLYSATESIN THE PRODUCTION OF BOILED SAUSAGE
- Y.M. Uzakov
- A.N. Yessengaziyeva
- M.O. Kozhakhiyeva
- G.K. Kuzembayeva
- M.А-A. Kaldarbekova
- A.N. Tortay
24-32

2025-06-30
Abstract views: 314 / PDF downloads: 197
https://doi.org/10.55956/PMAZ3144
ASSESSMENT OF THE NUTRITIONAL AND TECHNOLOGICAL VALUE OF FISH CUTLETS WITH A PLANT ADDITIVE
- A.K. Smagulova
- A.M. Tayeva
- A.N. Yessengaziyeva
- G.K. Kuzembayeva
128-136

2026-06-30
Abstract views: 125 / PDF downloads: 73
https://doi.org/10.55956/ZDPQ1834
STUDY OF THE INFLUENCE OF POLLEN ON THE QUALITY OF FERMENTED ICE CREAM
- A. Orazov
- L. Nadtochii
27-37

2025-09-30
Abstract views: 294 / PDF downloads: 233
https://doi.org/10.55956/MFJJ5891
DEVELOPMENT OF SPECIAL CLOTHING FOR EMPLOYEES OF THE MINING INDUSTRY
- L.T. Sarttarova
- A.K. Kadyrkulova
- A.K. Abdikayeva
257-264

2025-06-30
Abstract views: 222 / PDF downloads: 130
https://doi.org/10.55956/XQHX1374
RETROSPECTIVE ANALYSIS OF SCIENTIFIC RESEARCH ON THE DEVELOPMENT OF SPECIAL CLOTHING FOR THE CONSTRUCTION INDUSTRY
- U.M. Tileuberdieva
- R.T. Kaldybaev
- R. Erdem
- G.Yu. Kaldybaeva
380-388

2024-06-30
Abstract views: 161 / PDF downloads: 74
https://doi.org/10.55956/
MATHEMATICAL MODEL FOR FOOD FORMULATION WITH MICROGREENS GROWN USING IOT IN VERTICAL FARMING
- A. Shoman
- K. Makangali
140-146

2024-12-30
Abstract views: 203 / PDF downloads: 105
https://doi.org/10.55956/QDLA7684
COMPARATIVE ANALYSIS OF STRUCTURAL-MECHANICAL AND FUNCTIONAL-TECHNOLOGICAL PROPERTIES OF ORGANIC AND NON-ORGANIC BEEF FOR SAUSAGE PRODUCTION
- K. Makangali
- G. Ospankulova
- G. Tokysheva
76-83

2024-09-30
Abstract views: 216 / PDF downloads: 77
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/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/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/OMBS3603
COMPARATIVE ANALYSIS OF THE STRUCTURES OF TEXTILE MATERIALS USING VARIOUS TYPES OF MODIFIED NATURAL DYES
- S.Sh. Sabyrkhanova
- B. Abzalbekuly
- G.K. Yeldiyar
299-307

2024-06-30
Abstract views: 207 / PDF downloads: 64
https://doi.org/10.55956/FWNG9038
OPTIMIZATION OF HEAT TREATMENT PARAMETERS FOR FRUIT AND BERRY DESSERTS BASED ON THE CRITERION OF ANTIOXIDANT ACTIVITY RETENTION
- N.Zh. Muslimov
- K.K. Omarov
- G.B. Dzhumabekova
- A.R. Tuyakova
- I.M. Zaurbekova
157-184

2026-09-30
Abstract views: 55 / PDF downloads: 41
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

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Search Results

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

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

DEVELOPMENT OF FUNCTIONAL CEREAL BARS BASED ON FRUIT PUREE: CHARACTERISTIC ANALYSIS

THE EFFECT OF POLYELECTROLYTES OBTAINED ON THE BASIS OF ALLYL ALCOHOL AND ACRYLIC ACID DERIVATIVES ON THE STABILITY OF BENTONITE HYDRODISPERSION

ANALYSIS OF THE COMPOSITIOHAL STRUCTURE OF ETHNIC-STYLE ACCESSORY DESIGN IN FASHION INDUSTRY PRODUCTS

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

EFFICIENCY OF ADDING FLAX SEED AND SPELT FLOUR TO THE RECIPE OF YEAST-FREE WHEAT BREAD

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

METHOD FOR PRODUCING FERMENTED MILK DESSERT BASED ON GOAT MILK

DEVELOPMENT OF A DETOXIFYING POWDER BASED ON APPLE FIBER

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

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

INNOVATIVE METHODS OF USING PROTEIN HYDROLYSATESIN THE PRODUCTION OF BOILED SAUSAGE

ASSESSMENT OF THE NUTRITIONAL AND TECHNOLOGICAL VALUE OF FISH CUTLETS WITH A PLANT ADDITIVE

STUDY OF THE INFLUENCE OF POLLEN ON THE QUALITY OF FERMENTED ICE CREAM

DEVELOPMENT OF SPECIAL CLOTHING FOR EMPLOYEES OF THE MINING INDUSTRY

RETROSPECTIVE ANALYSIS OF SCIENTIFIC RESEARCH ON THE DEVELOPMENT OF SPECIAL CLOTHING FOR THE CONSTRUCTION INDUSTRY

MATHEMATICAL MODEL FOR FOOD FORMULATION WITH MICROGREENS GROWN USING IOT IN VERTICAL FARMING

COMPARATIVE ANALYSIS OF STRUCTURAL-MECHANICAL AND FUNCTIONAL-TECHNOLOGICAL PROPERTIES OF ORGANIC AND NON-ORGANIC BEEF FOR SAUSAGE PRODUCTION

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

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

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

COMPARATIVE ANALYSIS OF THE STRUCTURES OF TEXTILE MATERIALS USING VARIOUS TYPES OF MODIFIED NATURAL DYES

OPTIMIZATION OF HEAT TREATMENT PARAMETERS FOR FRUIT AND BERRY DESSERTS BASED ON THE CRITERION OF ANTIOXIDANT ACTIVITY RETENTION

DEVELOPMENT OF FORMULATIONS OF DETOXIFICATION BEVERAGE CONCENTRATES BASED ON GRAIN

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