Department Of Food Biotechnology 1
1. Review in deep processing of whey
2. Application of functional ingredients in canned meat production
3. Development of meat products for the nutrition of the elderly
4. Effect of Hippophae rhamnoides Extract Addition on the Quality and Safety of Traditional Kazakh Chunked Delicacy “Jaya”
5. Functional and Oxidative Stability of Traditional Kazakh Molded Smoked Ham Affect by Sea Buckthorn (Hippophae rhamnoides) Extract Addition
6. Comparative study of the composition and biological activity of polyphenols of currants, raspberries and strawberries
7. Effect of Hemp Protein and Sea Buckthorn Extract on Quality and Shelf Life of Cooked-Smoked Sausages
8. Biocontrol strategies in agricultural green development and soil health management to achieve sustainable growth in agriculture
9. Prevalence of Clostridium perfringens and Detection of Its Toxins in Meat Products in Selected Areas of West Kazakhstan
10. Enhancing the Antioxidant Capacity and Oxidative Stability of Cooked Sausages Through Portulaca oleracea (Purslane) Supplementation: A Natural Alternative to Synthetic Additives
11. Comparative Chloroplast Genomics of Calligonum leucocladum from Kazakhstan: Genetic Basis for Arid Adaptation and Agroforestry Applications
12. Comprehensive study on the physicochemical and biological properties of cucurbit crop powders for use in flour confectionery products
13. Devising barrier technologies to ensure the stability of microbiological and organoleptic quality indicators of meat semi-finished products
14. Ensuring the food and biological safety of meat and meat-containing products from microbial contamination
15. Assessment of heavy metals migration in the water-soil-fodder-milk food chain in the almaty region
16. Effect of Primary and Active Shungite on the Quality of Feed, Meat and Eggs of Broilers
17. Enhancing the nutritional profile of African sharptooth catfish (Clarias gariepinus) through dietary supplementation with natural minerals and probiotic Escherichia coli 39-SN
18. Veterinary and Sanitary Parameters and Histological Characteristics of Muscle Tissue and Internal Organs of Broilers when using the Shungikus Non-Traditional Feed Additive
19. Vermikom feed additive effects on dairy cows blood and milk parameters
20. Precision Nutrition and Gut–Brain Axis Modulation in the Prevention of Neurodegenerative Diseases
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