Department Of Food Safety And Quality 1

1. BIOACTIVE COMPONENTS AND ANTIBACTERIAL ACTIVITY OF RAW AND BOILED EGYPTIAN PEPPER
2. A MINI REVIEW ON APPLICATION OF NON-THERMAL TECHNIQUES FOR PROTECTION OF FRUIT JUICES
3. A physiological characterization of the high-fat diet on the induction of obesity in adult male Swiss mice
4. Effects of different wheat malt on beer characteristics, including amino acids, gamma aminobutyric acid, biogenic amines, and volatile compounds
5. Fermented camel milk as a probiotics source for poultry farming
6. Probiotics effects on the growth performance and meat quality of broiler chickens
7. The Study And Scientifical Substantiation Of Critical Control Points In The Life Cycle Of Immunostimulating Products Such As Pastila And Marmalade
8. Justification Of Pectin Concentrate Safe Storage Terms By Pectin Mass Ratio
9. Development Of An Innovative Technology For Accelerated Cooking Of No Yeast Bread Using Ion-Ozonized Water
10. Histological studies of the muscle tissue of the bactrian camel meat in the process of autolysis
11. Improvement of safety assessment and quality control of fish products [e.g., caviar, caviar of the perch family (Percidae)] based on traceability system
12. Ensuring quality and safety in the production and storage of grain crops
13. EXPERIMENTAL SUBSTANTIATION OF THE APPLICATION OF PLANT EXTRACTS AND ENZYMES TO OBTAIN SAFE RAW MATERIALS FOR WHOLE GRAIN BREAD TECHNOLOGY
14. CHARACTERISTICS OF THE COOKED TYPE SAUSAGES ENRICHED WITH APPLE POWDER
15. CHARACTERISTICS OF THE COOKED TYPE SAUSAGES ENRICHED WITH APPLE POWDER
16. Innovative use of apple by-products to improve quality in ready-to-cook minced chicken products
17. THE USE OF APPLE PRODUCTION BY-PRODUCTS FOR QUALITY IMPROVEMENT OF READY-TO-COOK MINCED CHICKEN MEAT PRODUCTS
18. THE USE OF APPLE PRODUCTION BY-PRODUCTS FOR QUALITY IMPROVEMENT OF READY-TO-COOK MINCED CHICKEN MEAT PRODUCTS
19. THE USE OF MICROALGAE SPIRULINA FOR QUALITY ENRICHMENT OF READY-TO-COOK MINCED CHICKEN MEAT PRODUCTS
20. THE USE OF MICROALGAE SPIRULINA FOR QUALITY ENRICHMENT OF READY-TO-COOK MINCED CHICKEN MEAT PRODUCTS
21. Significance of Photothermal Technology for Lateral Flow Immunoassay: Development and Applications in Food Safety Analysis
22. Production of ostrich meat pâtés: Design of a food safety management system
23. Evaluating the recovery of bioactive compounds and antioxidant activity of unripe red grape liquid extracts obtained by maceration
24. Nutritional Evaluation of Buns Developed from Chickpea-Mung Bean Composite Flour and Sugar Beet Powder
25. Ethnomedical Potentials, Phytochemicals, and Medicinal Profile of Alpinia galanga L.: A Comprehensive Review
26. IDENTIFICATION OF THE INFLUENCE OF TECHNOLOGICAL FACTORS ON THE GROWTH AND DEVELOPMENT OF LACTIC ACID MICROORGANISMS IN PASTILLE MARMALADE PRODUCTS ENRICHED WITH LACTIC ACID STARTERS
27. Ensuring the food and biological safety of meat and meat-containing products from microbial contamination
28. Determining Optimal Process Parameters For Sprouting Buckwheat As A Base For A Food Seasoning Of Improved Quality
29. Developing a Risk Assessment Methodology for the Production of Semi-Smoked Sausages
30. Development of functional meat products based on the food safety system
31. Enhancing the quality and shelf life of semi-smoked sausages with sesame seed additions
32. Improving the organoleptic and structural-chemical properties of semi-smoked sausages
33. Comprehensive analysis of amino acid profile in camel milk: Implications for nutrition and sustainable development
34. DEVELOPMENT OF A METHODOLOGY FOR DETERMINING THE CRITICAL LIMITS OF THE CRITICAL CONTROL POINTS OF THE PRODUCTION OF BAKERY PRODUCTS IN THE REPUBLIC OF KAZAKHSTAN
35. DEVISING PREVENTIVE ACTIONS IN THE PRODUCTION OF BROILER CHICKENS USING ULTRAVIOLET RADIATION FOR LONG-TERM STORAGE BASED ON RISK ANALYSIS
36. Effect of Electron Beam Irradiation on Microbiological Safety and Quality of Chilled Poultry Meat from Kazakhstan
37. Ensuring quality and safety in the production and storage of poultry meat
38. Improving Grain Safety Using Radiation Dose Technologies
39. DETERMINING CRITICAL CONTROL POINTS FOR PROCESSING MELON FRUITS
40. Devising The Formulation And Technology For Baking Buns From Flour Of Composite Mixtures And Sugar Beet
41. Fermentation of Wheat Bread with Lactiplantibacillus plantarum: Study of Changes in Acrylamide and Microbiological Spoilage During Packaging at Different Temperatures
42. Sustainable gastronomy: Realizing environmental benefits through plant-based proteins and smart packaging innovations
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