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https://doi.org/10.55956/XKAN7647
SAFETY OF FUNCTIONAL FOOD PRODUCTS
- M.E. Yerzhanova
- A.B. Мynbayeva
18-23

2024-03-30
Abstract views: 182 / PDF downloads: 113
https://doi.org/10.55956/TSAG8846
INNOVATIVE TECHNOLOGIES IN THE PRODUCTION OF SEASONINGS AND SPICES
- D.A. Tlevlessova
- Zh.K. Usembayeva
- D.R. Dautkanova
57-65

2024-12-30
Abstract views: 284 / PDF downloads: 61
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/GAOH8325
RHEOLOGICAL MECHANICAL MODEL OF MEAT AND BONE MINCED MEAT
- A.A. Ospanov
- N.Zh. Muslimov
- A.K. Timurbekova
- A.T. Almaganbetova
155-165

2024-12-30
Abstract views: 317 / PDF downloads: 58
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/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/BYMR9511
IMPROVEMENT OF THE RECIPE FOR A DECORATIVE CREAM USING OLEOGEL AS A SUBSTITUTE FOR SOLID FAT
- S. Omelchenko
- P. Pyvovarov
101-110

2025-06-30
Abstract views: 305 / PDF downloads: 207
https://doi.org/10.55956/ZOUS4030
BEVERAGE WITH COLLAGEN HYDROLYZATE
- A.T. Kazhymurat
- D.R. Dautkanova
96-102

2024-12-30
Abstract views: 282 / PDF downloads: 71
https://doi.org/10.55956/LZHZ9319
IMPROVEMENT OF THE OPTIMAL RECIPE OF PASTA PRODUCTS ENRICHED WITH YOGURT POWDER AND STUDY OF THEIR STRUCTURAL PROPERTIES
- А.А. Toktabek
- L.A. Mamayeva
- Hülya Gül
- A.E. Otunshiуeva
60-70

2026-03-30
Abstract views: 153 / PDF downloads: 106
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/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/NUOM5661
RESEARCH ON THE QUALITY AND SAFETY OF SMOKED SAUSAGE
- M.S. Serikkyzy
- K.R. Manap
- L.K. Baybolova
- T.K. Kulazhanov
30-37

2024-06-30
Abstract views: 161 / PDF downloads: 140
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/DNKG6904
DEVELOPMENT OF FUNCTIONAL DRINKS TECHNOLOGY FROM SPROUTED GRAIN
- A.M. Kainarbek
- A.S. Borankulova
93-100

2025-06-30
Abstract views: 275 / PDF downloads: 130
https://doi.org/10.55956/TEDM8510
DRYING OF LIVESTOCK WASTE FOR PREPARATION OF POULTRY FEED
- M.Kh. Baigeldiуeva
- H.A. Aubakirov
- A.A. Tlepov
166-171

2024-12-30
Abstract views: 192 / PDF downloads: 71
https://doi.org/10.55956/XDVZ6529
DEVELOPMENT OF A TECHNOLOGY FOR THE PRODUCTION OF SWEET BAKERY PRODUCTS USING WHOLE WHEAT FLOUR
- Бекзада Солтыбаева
71-83

2026-09-30
Abstract views: 69 / PDF downloads: 49
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/FYQR8972
TECHNOLOGY OF PRODUCTION OF PECTIN-CONTAININGCURD PRODUCT IN PRODUCTION CONDITIONS
- M.Zh. Kizatova
- A.B. Abuova
- N. Zheksenbay
- E.P. Tsoy
- M.D. Kenzhekhodzhaev
- A.B. Apbasbek
54-63

2025-06-30
Abstract views: 284 / PDF downloads: 182

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SAFETY OF FUNCTIONAL FOOD PRODUCTS

INNOVATIVE TECHNOLOGIES IN THE PRODUCTION OF SEASONINGS AND SPICES

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

RHEOLOGICAL MECHANICAL MODEL OF MEAT AND BONE MINCED MEAT

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

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

IMPROVEMENT OF THE RECIPE FOR A DECORATIVE CREAM USING OLEOGEL AS A SUBSTITUTE FOR SOLID FAT

BEVERAGE WITH COLLAGEN HYDROLYZATE

IMPROVEMENT OF THE OPTIMAL RECIPE OF PASTA PRODUCTS ENRICHED WITH YOGURT POWDER AND STUDY OF THEIR STRUCTURAL PROPERTIES

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

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

RESEARCH ON THE QUALITY AND SAFETY OF SMOKED SAUSAGE

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

DEVELOPMENT OF FUNCTIONAL DRINKS TECHNOLOGY FROM SPROUTED GRAIN

DRYING OF LIVESTOCK WASTE FOR PREPARATION OF POULTRY FEED

DEVELOPMENT OF A TECHNOLOGY FOR THE PRODUCTION OF SWEET BAKERY PRODUCTS USING WHOLE WHEAT FLOUR

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

TECHNOLOGY OF PRODUCTION OF PECTIN-CONTAININGCURD PRODUCT IN PRODUCTION CONDITIONS

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