Department Of Food Engineering 1
1. DETERMINATION OF HEAT TRANSFER MECHANISMS DURING VACUUM DRYING OF SOLID-MOIST AND LIQUID-VISCOUS MATERIALS
2. A novel hydrogen-incorporated carbon dioxide supercritical system for extracting phytochemicals from grape peels: Response surface methodology–based modeling and optimization
3. Probiotics effects on the growth performance and meat quality of broiler chickens
4. ANALYSIS OF RISKS AND SAFETY INDICATORS OF RAW MATERIALS AND PRODUCTS OF THE SUGAR INDUSTRY OF KAZAKHSTAN
5. Spotted fever group rickettsiae in hard ticks in eastern and southern Kazakhstan
6. Impact of radio frequency-assisted hot air drying on drying kinetics behaviors and quality features of orange peel
7. Recovery of phytochemicals from cimin black grape seeds with sub/super-critical carbon dioxide extraction
8. Effects of phenolic compounds of colored wheats on colorectal cancer cell lines
9. Effect of oleaster (Elaeagnus angustifolia L.) flour addition combined with high-pressure homogenization on the acidification kinetics, physicochemical, functional, and rheological properties of kefir
10. Effect of oleaster (Elaeagnus angustifolia L.) flour addition combined with high-pressure homogenization on the acidification kinetics, physicochemical, functional, and rheological properties of kefir
11. Effect of oleaster (Elaeagnus angustifolia L.) flour addition combined with high-pressure homogenization on the acidification kinetics, physicochemical, functional, and rheological properties of kefir
12. Modern Status of Technology for Production of Highly Concentrated Methane by Biogas Purification
13. Some Aspects of Mathematical Modeling of the Geometric Structure of Porous Vermiculite Adsorbents used in the Refining of Vegetable Oils
14. DEVELOPMENT OF TECHNOLOGY FOR COOKING BOILED SAUSAGE WITH THE ADDITION OF SOY ISOLATE AND CHICKPEA FLOUR
15. DEVELOPMENT OF TECHNOLOGY FOR COOKING BOILED SAUSAGE WITH THE ADDITION OF SOY ISOLATE AND CHICKPEA FLOUR
16. Optimizing supercritical CO2 extraction of phytochemicals from grape peels using response surface technology: Modeling, characterization, and antioxidant potential
17. Effect of Changes in Farm Management on the Yield and Constituents, Microbiological Quality, Somatic Cell Count and Fatty Acid Profile of the Camel Milk
18. Mineral composition, minerals bioavailability, and in vitro glycemic index values of whole wheat breads prepared from colored wheats
19. Quality, Nutritional Properties, and Glycemic Index of Colored Whole Wheat Breads
20. DEVELOPING A PROCEDURE FOR CONTROLLING THE RHEOLOGICAL PROPERTIES OF DOUGH DURING ITS KNEADING BASED ON A PARAMETRIC MODEL
21. DETERMINATION OF THE COMPONENT COMPOSITION OF PHENOLIC EXTRACTS FROM THE PURIFICATION OF PETROLEUM OILS
22. Electrochemical synthesis of nanodisperse copper(I) oxide using alternating current
23. STUDY OF THE USE OF PHENOLIC EXTRACT AS A PLASTICIZER IN THE PRODUCTION OF LINOLEUM
24. The effects of electrochemical, acoustic and superadditive pulsed discharge technologies on quality characteristics of various types of water
25. IDENTIFYING OPPORTUNITIES TO IMPROVE QUALITY OF COOKED SAUSAGES BY OPTIMIZING THEIR RECIPES
26. Pigmented wheat whole breads: in vitro phenolic bioaccessibility and colorectal cancer-targeted effects
27. Anti-Inflammatory, Antioxidant, and Anti-Atherosclerotic Effects of Natural Supplements on Patients with FMF-Related AA Amyloidosis: A Non-Randomized 24-Week Open-Label Interventional Study
28. Tick distribution and detection of Babesia and Theileria species in Eastern and Southern Kazakhstan
29. Floral extracts-mediated green synthesis of NiO nanoparticles and their diverse pharmacological evaluations
30. Floral extracts-mediated green synthesis of NiO nanoparticles and their diverse pharmacological evaluations
31. Antioxidant activity, anthocyanin profile, and mineral compositions of colored wheats
32. Phenolic Content and Antioxidant Capacity of Synthetic Hexaploid Wheats
33. Recent advances in the therapeutic potential of emodin for human health
34. CREATION OF A METHODOLOGY FOR DETERMINING THE MOISTURE DIFFUSION COEFFICIENT WITHIN VACUUM DRYING OF FRUITS
35. Effect of Aquafaba and Almond Milk on the Quality of Gluten-Free Vegan Pancakes: Nutritional and Sensory Evaluation
36. EVALUATION OF QUALITY INDICATORS AND COMPOSITION OF SEMI-SMOKED SAUSAGE FROM PLANT-BASED MEAT SUBSTITUTE ENRICHED WITH BLOOD OF SLAUGHTERED ANIMALS
37. Impact of vacuum freeze-drying on the reconstituted camel milk composition
38. Freeze-Dried Chinese Chives (Allium odorum) Powder as a Novel Functional Ingredient: Impacts on Quality and Shelf-Life of Dairy and Oil-Based Products
39. DEVELOPMENT OF KEFIR PRODUCT WITH BIFIDOBACTERIUM ANIMALIS SUBSP. LACTIS (BB-12) ACTIVATED BY SANGUISORBA OFFICINALIS L. EXTRACT
40. Conventional and advanced extraction methods of some bioactive compounds with health benefits of food and plant waste: A comprehensive review
41. Genetic diversity of hard ticks (Acari: Ixodidae) in the south and east regions of kazakhstan and northwestern china
42. Development and Evaluation of Modified Rotor–Stator Knives for Enhanced Fine Grinding of Chicken Meat–Bone Raw Material in Colloid Mill
43. The Effect of the Saccharomyces Boulardii Supplement in Combined Feed on the Health, Growth, and Fecal Microbiota of Growing Calves
44. Development of halal cooked smoked beef and turkey sausage using a combined plant extracts
1