Sociedade Brasileira de Ciencia e Tecnologia de Alimentos, SBCTA 1
1. Application of functional ingredients in canned meat production
2. Assessment of the breeding value of Holstein black-and-white stud bulls in the Republic of Kazakhstan
3. Biotechnology of yogurt producing with specialized fermentation starters: safety indicators assessment
4. Composite flour production and assessment of the safety quality of gluten-free bread
5. Development of technology for bakery products
6. Effects of ω-3 fatty acids and ratio of ω-3/ω-6 for health promotion and diseasprevention
7. Energy-saving ventilation system for sheep premises to ensure food security and safety
8. Evaluating the recovery of bioactive compounds and antioxidant activity of unripe red grape liquid extracts obtained by maceration
9. Fermented camel milk as a probiotics source for poultry farming
10. Histological studies of the muscle tissue of the bactrian camel meat in the process of autolysis
11. Impact of vacuum freeze-drying on the reconstituted camel milk composition
12. Improvement of quality characteristics of turkey pâté through optimization of a protein rich ingredient: Physicochemical analysis and sensory evaluation
13. Improvement of safety assessment and quality control of fish products [e.g., caviar, caviar of the perch family (Percidae)] based on traceability system
14. Influence of tillage methods on food security and its agrophysical and water-physical properties
15. Mechanisation of the primary processing of watermelons without destroying the rind
16. Specialized food product for diabetic diet “Inullact-Fito”
17. Study on the detection of antibiotics in food based on enzyme-free labelless aptamer sensor
18. Study on the influence of different magnetic and electric field-assisted storage methods on non-thermal effects of food
19. Study on the preservative properties of glycol on food
20. Survival of lactic acid bacteria when using the developed yogurt from the milk of small cattle under in-vitro conditions
21. The use of remote sensing, ground survey and the yield mapping system in the conditions of northern Kazakhstan for food production and food security
1