HACCP Consulting 1

1. A model for increasing the business activity of personal subsidiary farms based on small-scale poultry meat production
2. Accelerated technology for bread preparation using activated water
3. Advancements in nano bio sensors for food quality and safety assurance – a review
4. Analysis of qualitative and quantitative indicators of milk production and processing at the enterprises of the Akmola region
5. Application of a new brine of sprouted grains for delicatessen products from horse meat, beef, and pork
6. Assessment of the physicochemical profile of gluten-free flour and pasta products
7. Chicken combs as a raw material in the manufacturing of chopped semi-finished horse meat products
8. Comparative characteristics of goat milk products in farms of Akmola and North Kazakhstan regions
9. Comparative characterization of strains of lactic acid bacteria isolated from Kazakhstan mare’s milk and koumiss to create probiotic preparation
10. Comparative evaluation of quality composition, fatty acid profiles, and seasonal variability of kumys from mare’s milk
11. Determination of the fatty and amino acid composition of camel milk, milk powder and shubat
12. Determination of the optimal storage zone of functional beverages based on sprouted grain extracts using mathematical models
13. Development and physicochemical evaluation of a lycopene-enriched additive based on tomato and watermelon powders
14. Development and quality cum nutritional assessment based on physical properties for corn extruded snacks enriched with protein and carbohydrates: A remedy to malnutrition for society
15. Development and study of the nutritional value and storage stability of a soft cottage cheese product enriched with collagen and antioxidant-rich plant extracts
16. Development of a functional meat roll enriched with natural antioxidants from plant raw materials
17. Development of a laboratory method for determination of the quality and freshness of frozen poultry meat
18. Development of active and biodegradable film of ternary-based for food application
19. Development of functional extruded crispbreads enriched with wild plant concentrates
20. Development of new technologies (recipes) to produce pasta with the addition of millet and the determination of organoleptic and physicochemical quality indicators
21. Effect of extract of ginger root and liquorice on the microbiological safety of mutton liver pâté
22. Effect of extrusion process parameters on pellet crumbliness in fish feed production
23. Effect of flax and hemp flour on the nutritional value of turkey-duck meat pate
24. Effect of juniper fruit (Juniperus communis L.) on bread quality characteristics
25. Effectiveness of vitamin A supplementation among children under 5 years old in Kazakhstan
26. Enhancing the quality of wholemeal bread with chia, sesame, and rosehip: mathematical modelling and organoleptic analysis
27. Entrepreneurial development in the production sphere of the regions of the Republic of Kazakhstan
28. Enzymatic hydrolysis in food processing: biotechnological advancements, applications, and future perspectives
29. Evaluating heavy metal contamination in paper-based packaging for bakery products: a HACCP approach
30. Evaluation of the biological value and food safety of restructured yak meat product
31. Expanding the range of fortified meat products through the targeted combination of raw materials of animal and vegetable origin
32. Exploring natural colourants for enhanced sausage appeal: A review of sourcing, extraction methods, and applications, with emphasis on beetroot as an example
33. Food safety and food security through predictive microbiology tools: a short review
34. GENETIC IDENTIFICATION OF THE CAUSATIVE AGENT OF BRUCELLOSIS
35. Heavy Metals Analysis, Gcms-Qp Quantification Of Flavonoids, Amino Acids And Saponins, Analysis Of Tannins And Organoleptic Properties Of Powder And Tincture Of Echinacea Purpurea (L.) And RhapÓNticum CarthamoÍDes
36. Improving meat quality and safety: innovative strategies
37. Improving the citric acid production by mutant strains Aspergillus niger using carbohydrate-containing raw materials as a carbon source
38. Improving the quality and the technology of processed cheeses
39. INCIDENCE OF HORMONAL GROWTH STIMULANT AND ANTIBIOTICS RESIDUES IN CHICKEN MEAT
40. Influence of selenium additives on butter quality and storage stability
41. Influence of stage lactation on quality and protein compositions of Kazakh mare milk and koumiss
42. Mathematical modeling and optimization of the granulation process of biomass-based products with potential applications in the feed and food industries
43. Mathematical modelling and optimization of the granulation process of loose compound feed for broilers
44. Mixing of flour mixture components in the production of pasta from nontraditional raw materials
45. Modeling of the qualitative state of oilseeds from soybean seeds by multifactorial analysis of factor areas
46. Nutrition of older adults in the Republic of Kazakhstan
47. Nutritive, chemical, and technological properties of liver paté formulated with beef offal, sheep tail fat and liquorice, and ginger root
48. Perspectives for the application of the sous-vide cooking in the development of products for public catering
49. Physico-chemical properties and micronutrient profile of functional chocolate with mares milk powder and resveratrol
50. Preparation and examination of the quality of gingerbread made with composite flour and sugar beet
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