Department Of Food Technologies 1

1. Application of functional ingredients in canned meat production
2. Development of meat products for the nutrition of the elderly
3. Development and Characterization of Emulsion Gels with Pine Nut Oil, Inulin, and Whey Proteins for Reduced-Fat Meat Products
4. Nutritional and Technological Benefits of Pine Nut Oil Emulsion Gel in Processed Meat Products
5. Development, Optimization, and Evaluation of a Multicomponent Cereal-Based Food Mixture: Nutritional, Biological, and Microbiological Aspect
6. Valorizing indigenous goat milk: functional, nutritional, and sensory properties of Halloumi cheese from northern Kazakhstan
7. Hazard analysis and critical control point (HACCP) application to the production of a new low-fat meat patty
1