Department Of Technology And Food Safety 1

1. DETERMINATION OF HEAT TRANSFER MECHANISMS DURING VACUUM DRYING OF SOLID-MOIST AND LIQUID-VISCOUS MATERIALS
2. ANALYSIS OF THE ACCUMULATION OF AMYLOLYTIC ENZYMES IN TRITICALE GRAIN DURING MALTING PROCESS
3. DEVELOPMENT AND OPTIMIZATION OF TECHNOLOGY OF SOFT CHEESE PRODUCTION FROM CAMEL MILK
4. DEVELOPMENT OF TECHNOLOGY FOR FUNCTIONAL COMBINED MEAT CUTLETS “TURKESTAN” ENRICHED WITH TOMATO POMACE POWDER
5. Development of Technology for Producing Combined Meat Chips With Reduced Sodium Content
6. Multimodal intelligent approach to low-temperature atmospheric plasma processing of apple slices before drying
7. Optimization of production of blanched apple chips using sublimation drying
8. Influence of the kappa casein genotype on the technological properties of cow milk of Simmental and Alatau breeds
9. Qualitative indicators of milk of Simmental and Holstein cows in different seasons of lactation
10. Retraction Note: Influence of the kappa casein genotype on the technological properties of cow milk of Simmental and Alatau breeds (Functional & Integrative Genomics, (2021), 21, 2, (231-238), 10.1007/s10142-021-00772-1)
11. DEVELOPING A PROCEDURE FOR CONTROLLING THE RHEOLOGICAL PROPERTIES OF DOUGH DURING ITS KNEADING BASED ON A PARAMETRIC MODEL
12. IDENTIFYING OPPORTUNITIES TO IMPROVE QUALITY OF COOKED SAUSAGES BY OPTIMIZING THEIR RECIPES
13. MATHEMATICAL MODELING OF THE MELT FLOW IN THE CONE-RING CHANNEL OF THE EXTRUDER MATRIX
14. MATHEMATICAL MODELING OF THE MELT FLOW IN THE CONE-RING CHANNEL OF THE EXTRUDER MATRIX
15. MATHEMATICAL MODELING OF THE MELT FLOW IN THE CONE-RING CHANNEL OF THE EXTRUDER MATRIX
16. Comprehensive analysis of amino acid profile in camel milk: Implications for nutrition and sustainable development
17. IDENTIFYING OF THE EFFECT OF THE COMBINED EXTRACT ON THE QUALITY INDICATORS OF A FERMENTED MILK PRODUCT FROM RECONSTITUTED CAMEL MILK
18. DEVELOPMENT OF KEFIR PRODUCT WITH BIFIDOBACTERIUM ANIMALIS SUBSP. LACTIS (BB-12) ACTIVATED BY SANGUISORBA OFFICINALIS L. EXTRACT
19. EVALUATION OF QUALITY CHARACTERISTICS OF FERMENTED ACIDOPHILIC PRODUCT WITH B. BIFIDUM AND PRUNUS PADUS EXTRACT
20. DEVELOPMENT OF RATIONAL COMPOSITIONS FOR MULTICOMPONENT JUICES BASED ON MELON CROPS
21. INFLUENCE OF THE PRESSING TECHNIQUE AND PARAMETERS ON THE YIELD OF OIL FROM MELON SEEDS
22. The Use of the Protepsin Enzyme in the Production of Semi-Smoked Sausages
23. The Effect of the Saccharomyces Boulardii Supplement in Combined Feed on the Health, Growth, and Fecal Microbiota of Growing Calves
24. DEVELOPING A SAUSAGE PRODUCT WHICH HAVE INCREASED NUTRITIONAL VALUE AND IMPROVED AMINO ACID PROPERTIES
25. DESIGNING AND TESTING A HEAT PUMP UNIT FOR DRYING, LOW-TEMPERATURE PROCESSING, AND STORING OF FOOD PRODUCTS
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