Department Of Food Technology 1

1. BIOACTIVE COMPONENTS AND ANTIBACTERIAL ACTIVITY OF RAW AND BOILED EGYPTIAN PEPPER
2. Effects of plant extracts on the quality and shelf life of meat products
3. Impact of solid-to-liquid lipid ratio on the gelation and emulsion properties of lamb myofibrillar protein gels
4. A MINI REVIEW ON APPLICATION OF NON-THERMAL TECHNIQUES FOR PROTECTION OF FRUIT JUICES
5. Self-reported consumption frequency of meat and fish products among young adults in Kazakhstan
6. Effect of Hippophae rhamnoides Extract Addition on the Quality and Safety of Traditional Kazakh Chunked Delicacy “Jaya”
7. Functional and Oxidative Stability of Traditional Kazakh Molded Smoked Ham Affect by Sea Buckthorn (Hippophae rhamnoides) Extract Addition
8. Revealing The Features Of The Formation Of The Properties Of Processed Cheese With Wild Onions
9. Multiple Plant Regeneration from Embryogenic Calli of Paulownia tomentosa (Thunb.) Steud
10. DEVELOPING A STATISTICAL MODEL FOR THE ACTIVE VENTILATION OF A GRAINLAYER WITH HIGH MOISTURE CONTENT
11. Assessment of Microbial Contamination Pathways in Semi-Smoked Sausage Manufacturing
12. Development of Technology of Restructured Meat Products Using Biotechnological Methods of Transformation of Functional and Technological Properties of Raw Materials
13. The Study And Scientifical Substantiation Of Critical Control Points In The Life Cycle Of Immunostimulating Products Such As Pastila And Marmalade
14. Enhancing emulsified sausages: a comprehensive study of the nutritional, sensory, and sustainability advantages of quinoa flour incorporation
15. Effect of pretreatment on freeze-drying time of camel milk
16. Gelatin-sodium alginate packaging film with date pits extract: An eco-friendly packaging for extending raw minced beef shelf life
17. Impact of radio frequency-assisted hot air drying on drying kinetics behaviors and quality features of orange peel
18. Global, regional, and national burden of epilepsy, 1990–2021: a systematic analysis for the Global Burden of Disease Study 2021
19. A review of remediation technologies for uranium-contaminated water
20. Prevalence of Clostridium perfringens and Detection of Its Toxins in Meat Products in Selected Areas of West Kazakhstan
21. Prevalence of Clostridium perfringens and Detection of Its Toxins in Meat Products in Selected Areas of West Kazakhstan
22. DESIGN OF EXTRUDED GRAIN SLICES WITH PHYTOCONCENTRATES
23. Devising Technology Of The Accelerated Method For Making Yeast-Freebakery Products From Wheat Flour
24. Improvement of Diagnostic Methods for Carriers of HH2 and JH1 Fertility Haplotypes in Holstein and Jersey Cows
25. Histological studies of the muscle tissue of the bactrian camel meat in the process of autolysis
26. Development of Technology for Producing Combined Meat Chips With Reduced Sodium Content
27. OPTIMIZATION OF THE FORMULATION OF FUNCTIONAL COOKED SAUSAGE
28. Valorization of Dairy and Plant By-Products as Functional Ingredients in Kurt (Dried Fermented Milk Product): Effects on Nutritional, Physicochemical, and Sensory Properties
29. THE IMPACT OF GRAIN SORGHUM ON THE CARBOHYDRATE COMPOSITION OF WORT FOR NON-ALCOHOLIC BEER
30. Carotenoids: Therapeutic strategy in the battle against viral emerging diseases, COVID-19: An overview
31. Biotechnological and industrial applications of Streptomyces metabolites
32. Utilization and Effect of Apple Pomace Powder on Quality Characteristics of Turkey Sausages
33. UTILIZATION OF APPLE POMACE IN MEAT PRODUCTS: A REVIEW
34. DEVISING A TECHNOLOGY AND OPTIMIZING PROCESSING PARAMETERS FOR MAKING FUNCTIONAL BOILED SAUSAGE FORTIFIED WITH PROTEIN HYDROLYSATES
35. Bioactive Compounds in Hawthorn Leaves (Crataegus spp.)—Extraction, Functionality, and Future Perspectives: From Waste to Wealth
36. Assessment of food safety awareness and hygiene practices among food handlers in Almaty, Kazakhstan
37. OPTIMIZATION OF THE METHOD OF HYDROTHERMAL TREATMENT OF MOGAR GRAIN FOR PRODUCTION OF FOOD CONCENTRATE TALKAN
38. Evaluation of antimicrobial efficacy and shelf life of natural hop extract in cheese production
39. Global, regional, and national age-sex-specific burden of diarrhoeal diseases, their risk factors, and aetiologies, 1990–2021, for 204 countries and territories: a systematic analysis for the Global Burden of Disease Study 2021
40. Global, regional and national burden of dietary iron deficiency from 1990 to 2021: a Global Burden of Disease study
41. Cinnamon: An antimicrobial ingredient for active packaging
42. DEVELOPING A PROCEDURE FOR CONTROLLING THE RHEOLOGICAL PROPERTIES OF DOUGH DURING ITS KNEADING BASED ON A PARAMETRIC MODEL
43. Investigation of the Effect of Technological Processing on the Quality of Goats Milk Cheese
44. REVEALING THE INFLUENCE OF PLANT- BASED ADDITIVES ON QUALITATIVE INDICATORS OF A SEMI- FINISHED PRODUCT MADE FROM CAMELMEAT
45. A Study Of The Possibilities Of Using Linseed Flour And Rice Husk Fiber As An Additional Source Of Raw Materials In The Bakery Industry
46. A novel Neodymium-formate coordination polymer for the adsorptive removal of organic dyes: kinetics, isotherms, and mechanistic insights
47. Genotyping of Holstein Cows by SELL, MX1 and CXCR1 Gene Loci Associated With Mastitis Resistance
48. Optimization of Conventional and Ultrasound-Assisted Extraction to Maximize Recovery of Total Phenolic Content and In Vitro Antioxidant Activity from Crataegus almaatensis Leaves
49. Effects of Spinach Addition on the Nutritional Value, Functional Properties, Microstructure and Shelf Life of Lamb Meat Dumplings
50. The Effect of a Multi-Component Plant Supplement on the Nutritional Value of Meat Patties
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