Department Of Food Technology 2
51. Investigation of the Effects of Electron Beam Irradiation on the Functional Properties and Stability of Various Feed Products During Storage
52. Investigation of the Effects of Electron Beam Irradiation on the Functional Properties and Stability of Various Feed Products During Storage
53. DEVELOPMENT OF PROBIOTIC YOGURT FROM SMALL CATTLE MILK
54. DEVELOPMENT OF TECHNOLOGY FOR THE PRODUCTION OF TURKISH DELIGHT FROM MELON CROPS ON A NATURAL BASE
55. Development of a Technology for Protein-Based, Glueless Belevskaya Pastille with Study of the Impact of Probiotic Sourdough Dosage and Technological Parameters on Its Rheological Properties
56. Enhancing nutritional value and health benefits of gluten-free confectionery products: innovative pastilles and marshmallows
57. Advancements in Camel Milk Drying Technology: A Comprehensive Review of Methods, Chemical Composition, and Nutritional Preservation
58. CAMEL MILK PROCESSING OPPORTUNITIES: A REVIEW
59. The effect of camel milk on house dust mite allergen induced asthma model in BALB/C mice
60. The effect of camel milk on house dust mite allergen induced asthma model in BALB/C mice
61. Ensuring the food and biological safety of meat and meat-containing products from microbial contamination
62. Developing a Risk Assessment Methodology for the Production of Semi-Smoked Sausages
63. Development of functional meat products based on the food safety system
64. Enhancing the quality and shelf life of semi-smoked sausages with sesame seed additions
65. Improving the organoleptic and structural-chemical properties of semi-smoked sausages
66. Comprehensive analysis of amino acid profile in camel milk: Implications for nutrition and sustainable development
67. IDENTIFYING OF THE EFFECT OF THE COMBINED EXTRACT ON THE QUALITY INDICATORS OF A FERMENTED MILK PRODUCT FROM RECONSTITUTED CAMEL MILK
68. Development of Electronic Supply Chain Management Strategy for food industry
69. Development of Electronic Supply Chain Management Strategy for food industry
70. Development of Electronic Supply Chain Management Strategy for food industry
71. Development of Electronic Supply Chain Management Strategy for food industry
72. DEVELOPMENT OF TECHNOLOGY OF BOILED SAUSAGE FROM NON-TRADITIONAL RAW MATERIALS
73. Investigation of the Nutritional and Biological Value of Dry Meat Snacks Enriched with Dietary Fibers
74. DEVELOPMENT OF CURD FOR CHILDREN FROM SHEEP MILK WITH BERRIES: IMPROVEMENT OF NUTRITIONAL AND FUNCTIONAL PROPERTIES
75. Freeze-Dried Chinese Chives (Allium odorum) Powder as a Novel Functional Ingredient: Impacts on Quality and Shelf-Life of Dairy and Oil-Based Products
76. OPTIMIZATION OF MELON PRESERVATION TECHNOLOGY USING TEXTURE STABILIZERS AND ANTIOXIDANTS
77. Comprehensive Review of Recent Trends in the Use of Deep Eutectic Solvents for the Valorization of Secondary Lignocellulosic Biomass
78. Enhancing Nutrition and Palatability: The Development of Cooked Sausages with Protein Hydrolysate from Secondary Raw Materials for the Elderly
79. DETERMINING CRITICAL CONTROL POINTS FOR PROCESSING MELON FRUITS
80. Collagen Hydrolysate–Cranberry Mixture as a Functional Additive in Sausages
81. INFLUENCE OF THE PRESSING TECHNIQUE AND PARAMETERS ON THE YIELD OF OIL FROM MELON SEEDS
82. The Use of the Protepsin Enzyme in the Production of Semi-Smoked Sausages
83. Fermentation of Wheat Bread with Lactiplantibacillus plantarum: Study of Changes in Acrylamide and Microbiological Spoilage During Packaging at Different Temperatures
84. Application of biodegradable packaging materials based on natural polysaccharides for food products
85. DEVELOPMENT TECHNOLOGY OF FUNCTIONAL SOFT ICE CREAM USING BEET PECTIN CONCENTRATE AND PROBIOTIC
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