Department Of Technology Of Food And Processing Industries 1
1. Preparation of a Supramolecular Assembly of Vitamin D in a β-Cyclodextrin Shell with Silver Nanoparticles
2. Thermodynamic Parameters and Coordination Behavior of Eu(III) Complexes with Tartrate and Oxalate Ligands: Study Using NMR and Potentiometry Methods
3. Optimal Ways of Safflower Oil Production with Improvement of Press Equipment
4. Valorization of Dairy and Plant By-Products as Functional Ingredients in Kurt (Dried Fermented Milk Product): Effects on Nutritional, Physicochemical, and Sensory Properties
5. Improvement of quality characteristics of turkey pâté through optimization of a protein rich ingredient: Physicochemical analysis and sensory evaluation
6. The development of balqymyz beverage from honey and koumiss
7. ENHANCING SAUSAGE FUNCTIONALITY PRODUCTS FOR SCHOOL-AGE CHILDREN: A STUDY ON GOAT AND CAMEL MEAT WITH NATURAL PURSLANE POWDER AS AN ANTIOXIDANT ADDITIVE
8. Enhancing the Antioxidant Capacity and Oxidative Stability of Cooked Sausages Through Portulaca oleracea (Purslane) Supplementation: A Natural Alternative to Synthetic Additives
9. Natural Antioxidant Boosters for Honey: Effects of Portulaca oleracea and Salicornia perennans Powders and Extracts
10. Portulaca oleracea as a Functional Ingredient in Organic Cooked Frankfurters: A Sustainable Approach to Shelf-Life Extension and Oxidative Stability Without Synthetic Nitrites
11. Comparative Characteristics of the Amino Acids Composition of Sheep Milk from Breeds of Northern Kazakhstan
12. DESIGN AND ENGINEERING CALCULATION OF A SCREW PRESS FOR EXTRACTING JUICE FROM SEA BUCKTHORN
13. Innovative Resource-Saving Equipment for Safflower Processing to Improve Oil Quality
14. Determining The Optimal Parameters Of Ultra-Highfrequency Treatment Of Chickpeas For The Production Of Gluten-Free Flour
15. DEVELOPMENT OF THE RECIPE COMPOSITION OF GLUTEN-FREE FLOUR CONFECTIONERY PRODUCTS BASED ON CHICKPEA FLOUR
16. Effect of Electron-Beam Irradiation on Microbiological Safety, Nutritional Quality, and Structural Characteristics of Meat
17. Investigation of the Effects of Electron Beam Irradiation on the Functional Properties and Stability of Various Feed Products During Storage
18. Study on the Combined Effects of Bromelain (Ananas comosus) Enzyme Treatment and Bacteria Cultures on the Physicochemical Properties and Oxidative Stability of Horse Meat
19. Physical Modeling of the Process of Centrifugation of Crushed Bovine Bones to Separate Animal Fat and Meat–Bone Slurry
20. Red Beet and Tarragon Microgreens: Phytochemical Composition, Antioxidant Activity, and Sensory Properties of Cold-Pressed Juices
21. Sodium-Reduced Canned Dog Pâtés Enriched with Collagen Hydrolysate and Salicornia perennans: A Sustainable Strategy to Enhance Technological Quality and Oxidative Stability
22. Effect of Lactic Acid Bacteria Concentration and Flaxseed Cake Flour on the Formation and Stability of Bovine Blood Plasma Gels
23. Application of Salicornia perennans Powder in Sausage Production: Effects on Fatty Acid Profile, Oxidative Stability, Color, and Antioxidant Properties and Sensory Profile
24. Effects of Salicornia Extract on the Quality, Shelf-Life, and Functional Properties of Beef Patties During Refrigerated Storage
25. Enhancing Nutrition and Palatability: The Development of Cooked Sausages with Protein Hydrolysate from Secondary Raw Materials for the Elderly
26. Natural Antioxidant Enrichment of Goat Meat Pates with Portulaca oleracea and Honey Improves Oxidative Stability and Color Properties
27. Acetylcholinesterase Immobilized on Glass Rod for Organophosphorus Pesticides Detection: Application on Milk Analysis
28. Collagen Hydrolysate–Cranberry Mixture as a Functional Additive in Sausages
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