Department Of Food Technology And Processing Products 1
1. Self-reported consumption frequency of meat and fish products among young adults in Kazakhstan
2. Application of Propionibacterium and Lactobacillus Starter Cultures in Semidry Fermented and Smoked Sausage Production: Effects on Quality, Safety, and Nitrite Reduction
3. Growth and hydrogen production by Escherichia coli during utilization of sole and mixture of sugar beet, alcohol, and beer production waste
4. Nonthermal concentration of skimmed goat milk by forward osmosis: The insights into process performance and product quality
5. Enhancing emulsified sausages: a comprehensive study of the nutritional, sensory, and sustainability advantages of quinoa flour incorporation
6. Effect of oleaster (Elaeagnus angustifolia L.) flour addition combined with high-pressure homogenization on the acidification kinetics, physicochemical, functional, and rheological properties of kefir
7. Effect of Using Oleogel on the Physicochemical Properties, Sensory Characteristics, and Fatty Acid Composition of Meat Patties
8. Substitution of Pork Fat with Beeswax-Structured Oleogels in Semi-Smoked Sausages
9. Effects of Freeze-Drying on Sensory Characteristics and Nutrient Composition in Black Currant and Sea Buckthorn Berries
10. Review on nutritional benefits of triticale
11. The Impact of the Desugarization Process on the Physiochemical Properties of Duck Egg Mélange Powders
12. Effect of Pressure Regulating Mechanism on Screw Pressing Efficiency and Production Capacity in Sea Buckthorn (Hippophae rhamnoides) Juice Extraction
13. Impact of Combined Ultrasound and Citric Acid Treatments on the Quality and Safety of Natural Horse Casings Over Storage Durations
14. Evaluation of antimicrobial efficacy and shelf life of natural hop extract in cheese production
15. A green versatile packaging based on alginate and anthocyanin via incorporating bacterial cellulose nanocrystal-stabilized camellia oil Pickering emulsions
16. Recent advances in the application of subcritical water to plant and fungi polysaccharides preparation: A review
17. Saccharide mapping as an extraordinary method on characterization and identification of plant and fungi polysaccharides: A review
18. Fermentation of Sugar Beet Pulp by E. coli for Enhanced Biohydrogen and Biomass Production
19. Comparable Analysis of Natural and Modified Starches from Kazakhstan: Physicochemical Properties, Applications, and Insights on Biodegradable Films
20. Development and Optimization of Edible Antimicrobial Films Based on Dry Heat–Modified Starches from Kazakhstan
21. Incorporating carrot pomace-based emulsion to enhance the nutritional value and shelf life of butter
22. Consumer Perception of Irradiated Food Products in the Abai Region of Kazakhstan
23. Dual-Modified A- and B-Type Wheat Starch–PCL Composite Films: Antibacterial and HACCP-Oriented Biodegradable Packaging from Kazakhstani Resources
24. Effect of infection of potato plants by Potato virus Y (PVY), Potato virus S (PVS), and Potato virus M (PVM) on content and physicochemical properties of tuber starch
25. The Effect of Germination Duration on the Biochemical Indicators and Functional-Technological Properties of Triticale Grain
26. IMPLEMENTATION OF BIOLOGICAL ACTIVE COMPOUND BIO-AP-IRGA: CHEMICAL FEATURES OF ENRICHED YOGURT AND COTTAGE CHEESE
27. Hazard analysis and critical control point (HACCP) application to the production of a new low-fat meat patty
28. Prospects for the Use of Amaranth Grain in the Production of Functional and Specialized Food Products
29. Comprehensive Review of Recent Trends in the Use of Deep Eutectic Solvents for the Valorization of Secondary Lignocellulosic Biomass
30. Validation of the hypothesis on the protective role of functional beverages in mitigating the adverse health effects of digital technologies
31. Microbial Valorization of Sunflower Husk for Sustainable Biohydrogen and Biomass Production
32. Sensory improvement of fermented apple juice diluted from concentrate by lactic acid bacteria
33. Flavor characteristics of natural yak yogurt and the impact of fermentation with isolated strains on flavor compounds in manual yak yogurt
34. Screening of lactic acid bacteria with the ability to reduce goaty flavor related fatty acids in goat milk
35. Effect of pectinase addition in juice processing on the structural characteristics, immunological activity and in vitro and in vivo prebiotic properties of apple pomace pectic polysaccharides
36. EXPLORING THE IMPACT OF WILD NORTHERN KAZAKHSTAN RAW MATERIAL JUICES ON THE CHEMICAL COMPOSITION OF WHEY DRINKS
37. EXPLORING THE IMPACT OF WILD NORTHERN KAZAKHSTAN RAW MATERIAL JUICES ON THE CHEMICAL COMPOSITION OF WHEY DRINKS
38. EXPLORING THE IMPACT OF WILD NORTHERN KAZAKHSTAN RAW MATERIAL JUICES ON THE CHEMICAL COMPOSITION OF WHEY DRINKS
39. EXPLORING THE IMPACT OF WILD NORTHERN KAZAKHSTAN RAW MATERIAL JUICES ON THE CHEMICAL COMPOSITION OF WHEY DRINKS
40. Sodium alginate/low methoxyl pectin composite hydrogel beads prepared via gas-shearing technology for enhancing the colon-targeted delivery of probiotics and modulating gut microbiota
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