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https://doi.org/10.55956/ISBR1989
NUTRITIONAL AND BIOLOGICAL VALUE OF DRY CAMEL MILK
- A.B. Rakhmatulina
- F.T. Dikhanbayeva
- D.А. Tlevlessova
- N.A. Aralbaev
- A.B. Yessenova
151-157

2024-09-30
Abstract views: 193 / PDF downloads: 102
https://doi.org/10.55956/SISS3039
FLAVONOIDS AND PECTINS FROM ORANGE PEEL: CHEMICAL COMPOSITION, EXTRACTION METHODS, BIOLOGICAL ACTIVITY, AND APPLICATIONS
- R.M. Kudaibergenova
- R. Taubaeva
- K.S. Nazarkasym
- N.U. Asylbek
- A.N. Seitmanbetova
429-445

2026-09-30
Abstract views: 59 / PDF downloads: 48
https://doi.org/10.55956/EHKF2564
IMPROVEMENT OF THE TECHNOLOGY OF FORTIFIED FRUIT AND VEGETABLE JUICES
- L.S. Syzdykova
20-29

2025-12-30
Abstract views: 268 / PDF downloads: 57
https://doi.org/10.55956/LXUY8637
CHANGES IN THE CHEMICAL COMPOSITION OF DESHELLED CURRANT DURING PRODUCTION
- L.A. Kasyanova
40-49

2026-03-30
Abstract views: 127 / PDF downloads: 94
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/FNPN7877
STUDY OF THE FATTY ACID COMPOSITION OF AYRAN ENRICHED WITH CORN SILK EXTRACT
- A.Zh. Aitbayeva
- M.K. Kassymova
- M.Zh. Kizyatova
- R.S. Alibekov
- M.D. Kenzhekhodzhaev
77-84

2025-12-30
Abstract views: 169 / PDF downloads: 147
https://doi.org/10.55956/COXA7643
INVESTIGATION OF THE DEPENDENCE OF THE ELASTIC WAVE VELOCITY ON THE TEMPERATURE OF A NON-NEWTONIAN LIQUID
- B. Sagindikov
485-493

2025-03-30
Abstract views: 237 / PDF downloads: 138
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
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/WGBN4728
APPLICATION OF PROTEIN CORN PASTE IN THE PRODUCTION OF FLOUR-BASED CONFECTIONERY PRODUCTS
- P.M. Maliktaeva
- K.Ch. Sarzhanova
- T.N. Sailaubek
119-124

2026-03-30
Abstract views: 127 / PDF downloads: 187
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/UHBJ9355
STUDY OF MICROFLORA OF CANNED VEGETABLES WITH DIFFERENT CEREALS
- L.K. Sengirbekova
- L.S. Syzdykova
- A.N. Serikbaeva
- G.Sh. Dzhumabekova
64-72

2024-06-30
Abstract views: 205 / PDF downloads: 150
https://doi.org/10.55956/CUZU9931
REVIEW OF METHODS OF BIOHUMUS PRODUCTION BY PROCESSING VARIOUS ORGANIC WASTE
- B.T. Omarov
- Zh.M. Altybaev
- M.M. Eskermesova
- N.Kh. Umirzahova
- A.B. Saiymkulova
- G.E. Kalymbetov
328-336

2025-12-30
Abstract views: 266 / PDF downloads: 161
https://doi.org/10.55956/TXSM4071
INFLUENCE OF POLLEN ON THE NUTRITIONAL VALUE OF SUGAR COOKIES
- A.Zh. Orazov
- G.Z. Kairgalieva
- D.S. Zhaksygalieva
- А.Қ. Амантай
44-53

2024-06-30
Abstract views: 183 / PDF downloads: 142
https://doi.org/10.55956/SLEL7322
DEVELOPMENT OF TECHNOLOGY FOR FUNCTIONAL BAKERY PRODUCTS MADE FROM COMPOSITE FLOUR
- L.Zh. Alashbayeva
- M.A. Yakiyayeva
136-143

2026-09-30
Abstract views: 68 / PDF downloads: 50
https://doi.org/10.55956/XKGK4405
DEVELOPMENT OF SAFE TECHNOLOGY FOR MEAT PRODUCTS MADE ON THE BASIS OF COMPOSITE ADDITIVES
- Z.T. Nurseytova
- G.Zh. Nurynbetova
- B.Zh. Muldabekova
- S.N. Myrzaly
- M.A. Yakiyayeva
75-81

2025-06-30
Abstract views: 275 / PDF downloads: 186
https://doi.org/10.55956/NGHI2554
COMPARATIVE ANALYSIS OF THE PHYSICO-CHEMICAL PARAMETERS OF KOUMIS PRODUCED FROM SEASONAL DRIED SAUMAL
- М. Bakbergen
- F.T. Dikhanbayeva
- G.N. Zhaxylykova
- E.Sh. Bazylkhanova
- E.Zh. Zhaxybayeva
30-37

2025-12-30
Abstract views: 196 / PDF downloads: 123
https://doi.org/10.55956/IVUK2711
DETERMINATION OF THE ENTHALPY OF COMBUSTIONOF DIMETHYL SULFOXID
- Zh.K. Seitzhapar
- A.N. Nurlybayeva
- Kh.R. Sadiyeva
- G.A. Seitbekova
- K.B. Bulekbayeva
- Ye.T. Botashev
325-331

2025-03-30
Abstract views: 290 / PDF downloads: 172
https://doi.org/10.55956/YLIQ3370
OPTIMIZATION OF HEAT TREATMENT REGIMES FOR CANNED VEGETABLE SNACKS WITH A PREDICTABLE ANTIOXIDANT STATUS
- N.Zh. Muslimov
- K.K. Omarov
- G.B. Dzhumabekova
- A.R. Tuyakova
- I.M. Zaurbekova
101-128

2026-09-30
Abstract views: 53 / PDF downloads: 41
https://doi.org/10.55956/CMHY8367
INVESTIGATION OF THE EFFECT OF PASTEURIZATION REGIMES ON MIXED MILK MIXTURES
- T.Ch. Tultabayeva
- G.N. Zhakupova
- К.К. Makangali
- A.T. Sagandyk
- А.Н. Muldasheva
- A.T. Akhmetzhanova
- К.Sh. Dairova
40-53

2026-06-30
Abstract views: 116 / PDF downloads: 73
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/PVEN9913
DEVELOPMENT OF A TECHNOLOGY FOR ADVANCED TREATMENT OF WASTEWATER USING NATURAL SORBENTS
- Sh.M. Umbetova
- N.O. Appazov
- K.R. Sadiyeva
- D.Zh. Niyazova
- I.D. Espanova
- M.B. Kopen
- О.S. Baymakhanov
191-198

2025-09-30
Abstract views: 364 / PDF downloads: 185
https://doi.org/10.55956/UJEF4733
DEVELOPMENT OF COTTAGE CHEESE PRODUCTS BASED ON SHEEP'S MILK WITH FRUITS FOR BABY FOOD
- A.B. Ospanov
- E. Zagorska
- D.A. Tlevlesova
- R.K. Makeeva
- A.T. Mambeshova
105-111

2025-03-30
Abstract views: 222 / PDF downloads: 133
https://doi.org/10.55956/UEQX1364
IMPROVING THE TECHNOLOGY OF DAIRY PRODUCTS BASED ON THE APPLICATION OF BIOLOGICALLY ACTIVE COMPONENTS
- K.K. Makangali
- T.Ch. Tultabayeva
- G.N. Zhakupova
- A.T. Sagandyk
- A.H. Muldasheva
- A.T. Akhmetzhanova
41-48

2024-12-30
Abstract views: 166 / PDF downloads: 0
https://doi.org/10.55956/GABL8998
STUDY OF THE USE OF GERMINATED LENTIL FLOUR IN BREAD PRODUCTION TECHNOLOGY
- A. Umirbekova
- A. Мynbayeva
- I. Smetanska
- A. Вorankulova
- A. Sarshayeva
- A. Nurmakhan
107-115

2025-09-30
Abstract views: 328 / PDF downloads: 262

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NUTRITIONAL AND BIOLOGICAL VALUE OF DRY CAMEL MILK

FLAVONOIDS AND PECTINS FROM ORANGE PEEL: CHEMICAL COMPOSITION, EXTRACTION METHODS, BIOLOGICAL ACTIVITY, AND APPLICATIONS

IMPROVEMENT OF THE TECHNOLOGY OF FORTIFIED FRUIT AND VEGETABLE JUICES

CHANGES IN THE CHEMICAL COMPOSITION OF DESHELLED CURRANT DURING PRODUCTION

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

STUDY OF THE FATTY ACID COMPOSITION OF AYRAN ENRICHED WITH CORN SILK EXTRACT

INVESTIGATION OF THE DEPENDENCE OF THE ELASTIC WAVE VELOCITY ON THE TEMPERATURE OF A NON-NEWTONIAN LIQUID

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

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

APPLICATION OF PROTEIN CORN PASTE IN THE PRODUCTION OF FLOUR-BASED CONFECTIONERY PRODUCTS

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

STUDY OF MICROFLORA OF CANNED VEGETABLES WITH DIFFERENT CEREALS

REVIEW OF METHODS OF BIOHUMUS PRODUCTION BY PROCESSING VARIOUS ORGANIC WASTE

INFLUENCE OF POLLEN ON THE NUTRITIONAL VALUE OF SUGAR COOKIES

DEVELOPMENT OF TECHNOLOGY FOR FUNCTIONAL BAKERY PRODUCTS MADE FROM COMPOSITE FLOUR

DEVELOPMENT OF SAFE TECHNOLOGY FOR MEAT PRODUCTS MADE ON THE BASIS OF COMPOSITE ADDITIVES

COMPARATIVE ANALYSIS OF THE PHYSICO-CHEMICAL PARAMETERS OF KOUMIS PRODUCED FROM SEASONAL DRIED SAUMAL

DETERMINATION OF THE ENTHALPY OF COMBUSTIONOF DIMETHYL SULFOXID

OPTIMIZATION OF HEAT TREATMENT REGIMES FOR CANNED VEGETABLE SNACKS WITH A PREDICTABLE ANTIOXIDANT STATUS

INVESTIGATION OF THE EFFECT OF PASTEURIZATION REGIMES ON MIXED MILK MIXTURES

INTEGRATED USE OF SECONDARY MILK RESOURCES

DEVELOPMENT OF A TECHNOLOGY FOR ADVANCED TREATMENT OF WASTEWATER USING NATURAL SORBENTS

DEVELOPMENT OF COTTAGE CHEESE PRODUCTS BASED ON SHEEP'S MILK WITH FRUITS FOR BABY FOOD

IMPROVING THE TECHNOLOGY OF DAIRY PRODUCTS BASED ON THE APPLICATION OF BIOLOGICALLY ACTIVE COMPONENTS

STUDY OF THE USE OF GERMINATED LENTIL FLOUR IN BREAD PRODUCTION TECHNOLOGY

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