Kulazhanov T 1

1. Application of functional ingredients in canned meat production
2. Development of meat products for the nutrition of the elderly
3. Perspectives for the application of the sous-vide cooking in the development of products for public catering
4. Effect of Hemp Protein and Sea Buckthorn Extract on Quality and Shelf Life of Cooked-Smoked Sausages
5. Optimization of technological parameters for durum wheat pasta production with carrot powder and ion-ozonated water
6. A Study of the Influence of Ion-Ozonized Water on the Properties of Pasta Dough Made from Wheat Flour and Pumpkin Powder
7. The innovative technology of dough preparation for bread by the accelerated ion–ozone cavitation method
8. A Study on the Quality of Food Flakes Obtained from Triticale Sprouts
9. Ensuring quality and safety in the production and storage of grain crops
10. Use of poultry in the production of high-quality baby food products: Literature review
11. Development of a Technology for Protein-Based, Glueless Belevskaya Pastille with Study of the Impact of Probiotic Sourdough Dosage and Technological Parameters on Its Rheological Properties
12. Enhancing the quality and shelf life of semi-smoked sausages with sesame seed additions
13. Development of an Extrusion Technology for Pressed Sugar Beet Pulp with Dry Feed Components
14. Extrusion Technology for Complex Processing of Brewery Waste Into Feed Products for Livestock and Poultry
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