Kazakh Research Institute Of Processing And Food Industry Semey Branch 1
1. Mathematical Modeling for Evaluating the Sustainability of Biogas Generation through Anaerobic Digestion of Livestock Waste
2. Anti-inflammatory and In Silico Docking Studies of Heterophragma adenophyllum Seem Stem Constituents
3. Effect of chicken by-products on the physicochemical properties of forcemeat formulations
4. Enzymatic hydrolysis in food processing: biotechnological advancements, applications, and future perspectives
5. Studying the Process of Enzyme Treatment on Beef Meat-Bone Paste Quality
6. Development of the Design of Plate with Variable Diameters of Holes and Its Impact on Meat-Grinding Quality and Efficiency
7. Effect of Rotational Speed and Gap between Rotating Knives of the Grinder on the Yield Stress and Water-Binding Capacity of Fine Ground Chicken Bone
8. The study of nutritional value and microbiological characteristics of brine cheese with vegetable additive
9. Effect of the Encapsulation Process on the Viability of Probiotics in a Simulated Gastrointestinal Tract Model Medium
10. EFFECT OF CHICKEN BONE PASTE ON THE PHYSICO-CHEMICAL AND FUNCTIONAL-TECHNOLOGICAL PROPERTIES OF PÂTÉ MASS
11. Effect of extract of ginger root and liquorice on the microbiological safety of mutton liver pâté
12. Nutritive, chemical, and technological properties of liver paté formulated with beef offal, sheep tail fat and liquorice, and ginger root
13. Prevalence, Diagnosis and Improving the Effectiveness of Therapy of Mastitis in Cows of Dairy Farms in East Kazakhstan
14. Mathematical Modeling of Screw Press Configuration for Processing Safflower Oil
15. Effect of Electron-Beam Irradiation on Microbiological Safety, Nutritional Quality, and Structural Characteristics of Meat
16. Study on the Combined Effects of Bromelain (Ananas comosus) Enzyme Treatment and Bacteria Cultures on the Physicochemical Properties and Oxidative Stability of Horse Meat
17. Pomegranate as a source of bioactive constituents: a review on their characterization, properties and applications
18. Biosynthesis, functional perspectives, and agricultural applications of strigolactones
19. Exploring natural colourants for enhanced sausage appeal: A review of sourcing, extraction methods, and applications, with emphasis on beetroot as an example
20. Exploring natural colourants for enhanced sausage appeal: A review of sourcing, extraction methods, and applications, with emphasis on beetroot as an example
21. Exploring natural colourants for enhanced sausage appeal: A review of sourcing, extraction methods, and applications, with emphasis on beetroot as an example
22. INVESTIGATION OF THE CHEMICAL COMPOSITION, PHYSICOCHEMICAL PROPERTIES, AND MICROSTRUCTURE OF MEAT PATTIES WITH AMARANTH FLOUR
23. Revolutionizing meat processing: a nexus of technological advancements, sustainability, and cultured meat evolution
24. Nanocochleates containing N-Octylglicoside extracted Vibrio cholerae antigens elicited high vibriocidal antibodies titers after intragastric immunization in a mice model
25. Role of Phytonutrients in the Prevention and Treatment of Chronic Diseases: A Concrete Review
26. Chemical, physical properties, microstructure and granulometric composition of ultra-finely ground chicken bone paste
27. Development and Evaluation of Modified Rotor–Stator Knives for Enhanced Fine Grinding of Chicken Meat–Bone Raw Material in Colloid Mill
28. Functional and Sensory Properties of Pâtés Formulated with Emulsions from Chicken By-Products
29. Use of meat-bone paste to develop calcium-enriched liver pâté
30. Studying the concentration of xenobiotics in milk and developing the biosensor method for their rapid determination
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