Almaty Technological University 4
151. DETERMINATION OF THE BALANCING MOMENT OF THE SIX-LINK STRAIGHT-LINE CONVERSION MECHANISM OF THE BEAMLESS ROD PUMP DRIVE
152. SYNTHESIS OF THE TRANSFORMING MECHANISM OF THE ROCKING MACHINE
153. Development of methods and computational algorithms parallelepiped in the presence of temperature and heat exchange
154. Comparative characterization of strains of lactic acid bacteria isolated from Kazakhstan mare’s milk and koumiss to create probiotic preparation
155. Assessment of the physicochemical profile of gluten-free flour and pasta products
156. Use of non-conventional raw materials in the production of gluten-free pasta – a review
157. Use of non-conventional raw materials in the production of gluten-free pasta – a review
158. The Impact of a Psychoeducational Intervention on Illness Perceptions and Self-Care Behaviors in Patients with Atrial Fibrillation
159. FERMENTED DAIRY PRODUCT FOR SPORTS NUTRITION
160. Effect of feed additive ceobalyk on the biological and microbiological parameters of African sharptooth catfish (Clarias gariepinus)
161. Influence of Activated Shungite on Quail Productivity and the Biometrical Parameters and Chemical Composition of Quail Eggs
162. Influence of tuck stitches on the physical and mechanical properties of knitted fabrics
163. Hydrogenation of aromatic nitro compounds to amines on nickel and iron-containing catalysts
164. Nutrition of older adults in the Republic of Kazakhstan
165. Enhancing the quality and shelf life of semi-smoked sausages with sesame seed additions
166. Composite Catalysts Based On Fly Ash Of Thermal Power Plants And Natural Zeolite For Purification Of Gas Emissions And Catalytic Cracking Of Fuel Oil
167. Optimization of the oxidative cracking of fuel oil on catalysts obtained from Kazakhstan raw materials
168. Synthesis and testing catalysts based on fly ash from thermal power plants and natural zeolite for gas emissions purification and catalytic processing of heavy oil
169. Development of a laboratory method for determination of the quality and freshness of frozen poultry meat
170. Development of a functional meat roll enriched with natural antioxidants from plant raw materials
171. Chemical composition, texture and sensory evaluation of yogurts supplemented with amaranth flour
172. CURRENT ISSUES OF HEALTH AND WELLNESS TOURISM BASED ON POPULATION HEALTH PRESERVATION IN EASTERN KAZAKHSTAN
173. Physico-chemical properties and micronutrient profile of functional chocolate with mares milk powder and resveratrol
174. Infrared Analysis and Effect of Nitrogen and Nitrous Oxide on the Glass Transition of Methanol Cryofilms
175. DEVELOPMENT OF AN EFFECTIVE METHOD OF MICROWAVE TREATMENT OF SUNFLOWER KERNEL TO INCREASE OIL EXTRACTION
176. Environmental Monitoring of the Sustainability and Productivity of the Agroecosystem of Oilseeds in South-East Kazakhstan
177. Optimisation of Extrusion Process Parameters for Producing Combined Breakfast Cereals Using Pumpkin Flour
178. The potential of non-traditional walnut shells waste for the production of antioxidant reach extracts intended for the food industry
179. Evaluating Magnesium Sulfate for Labor Pain Management in Primiparous Women
180. Modification of Cellulose Textile Materials with Zinc-Oxide Nanoparticles and Investigation of Their Antibacterial Properties
181. DEVELOPMENT OF TECHNOLOGY OF BOILED SAUSAGE FROM NON-TRADITIONAL RAW MATERIALS
182. Economic analysis and factors influencing the development of tourism
183. NEUROBIOLOGICAL PROPERTIES OF THE STRUCTURE OF THE PARALLEL-HIERARCHICAL NETWORK AND ITS USAGE FOR PATTERN RECOGNITION
184. The potential of goat meat as a nutrition source for schoolchildren
185. The potential of goat meat as a nutrition source for schoolchildren
186. The study of physicochemical and technological properties of boiled sausage recommended for the older adults
187. Development of parameters for the production of biomass and biohydrogen from brewer’s grain
188. CONDENSATION HEAT REMOVAL DUE TO THE COMBINED IMPACT OF NATURAL CONVECTION AND RADIATIVE COOLING
189. Research of the Finite Difference Numerical Method Using Artificial Intelligence for Solving Problems of Incompressible Fluid Flow in a Rectangular Domain with Initial and Boundary Conditions
190. Development of a highly efficient ion-ozone cavitation technology for accelerated bread production
191. Mathematical Modeling and Optimization of Technological Modes for Obtaining Pectin from Melon
192. The role of Bacillus megaterium PEF-1 in stimulating the growth of organic cotton under environmental stress conditions
193. Creation of rice doubled haploids with low amylose content using in vitro anther culture
194. DIAGNOSTIC CAPABILITIES OF JONES MATRIX THEZIOGAPHY OF THE MULTIFRACTAL STRUCTURE OF DEHYDRATED BLOOD FILMS
195. PROTON AND α-PARTICLES EMISSION FROM THE INTERACTION OF 22 MeV ENERGY PROTONS WITH 59Co NUCLEUS
196. Application of big data for the analysis and optimization of production lines
197. The study of the nutritional and biological value of functional semi-finished fish products fish balls
198. Economic Analysis of Grain Product Metrics
199. Physicochemical Parameters of Yak Meat during Massaging and Salt Pickling
200. Cryopanel cooling with liquid nitrogen and its study by computer simulation
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