Department Of Technology And Standardization 1

1. Preparation of a Supramolecular Assembly of Vitamin D in a β-Cyclodextrin Shell with Silver Nanoparticles
2. Application of Propionibacterium and Lactobacillus Starter Cultures in Semidry Fermented and Smoked Sausage Production: Effects on Quality, Safety, and Nitrite Reduction
3. Enhancing emulsified sausages: a comprehensive study of the nutritional, sensory, and sustainability advantages of quinoa flour incorporation
4. Effect of nutritional supplements on the physico-structural and sensory characteristics of low-fat camel milk yogurt
5. Quality and safety of new types of dairy products based on cow’s and mare’s milk with vegetable additives
6. Regulation of Fat Content in Triticale Based on Optimization of Technological Processing Modes
7. Impact of Combined Ultrasound and Citric Acid Treatments on the Quality and Safety of Natural Horse Casings Over Storage Durations
8. Ensuring quality and safety in the production and storage of grain crops
9. Evaluation of antimicrobial efficacy and shelf life of natural hop extract in cheese production
10. DEVELOPING A PROCEDURE FOR CONTROLLING THE RHEOLOGICAL PROPERTIES OF DOUGH DURING ITS KNEADING BASED ON A PARAMETRIC MODEL
11. -INFLUENCE OF ORGANIC FERTILIZER DERIVED FROM POULTRY MANURE ON YIELD COMPONENTS AND SEED TECHNOLOGICAL QUALITIES OF SPRING WHEAT
12. Comprehensive study on the physicochemical and biological properties of cucurbit crop powders for use in flour confectionery products
13. Determining The Optimal Parameters Of Ultra-Highfrequency Treatment Of Chickpeas For The Production Of Gluten-Free Flour
14. DEVELOPMENT OF THE RECIPE COMPOSITION OF GLUTEN-FREE FLOUR CONFECTIONERY PRODUCTS BASED ON CHICKPEA FLOUR
15. A Study of Candidate Genes Associated with Suicide Attempts in the Kazakh Population in Astana, Kazakhstan
16. APPLICATION OF EMULSIONS BASED ON SAFFLOWER OIL IN THE COAL INDUSTRY
17. TECHNOLOGY IMPROVEMENT OBTAINING POWDERED DRIED HONEY
18. Improving Grain Safety Using Radiation Dose Technologies
19. DEVELOPMENT OF A HIGHLY EFFICIENT PLANT FOR SEPARATING THE PEEL FROM THE PULP OF MELONS
20. ESTABLISHING THE REGULARITIES OF BLENDING FUNCTIONAL PURPOSE JUICES BASED ON WATERMELON JUICE
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