Selection committee
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Alexeyeva N.V., Satayev M.I., Azimov A.M., Samonin V.V., Abdizhaparova B.T. Infrared drying in technology of dried fruit from macrocarpous purple cherry plum.
Askarov A.D., Medvedkov E.B., Кaiyrbayeva A.E., Nasrullin G.Sh. Mathematical description of the grain cleaning process on the experimental facility.
Baigenzhinov K.A., Baikenov A.O., Muslimov N.Zh., Yessimova Zh.A. Flaxseed oil as a component for producing spreads of functional direction.
Esembek M.Zh., Tarabayev B.K., Omaralieva A.M., Botbaeva Zh.T., Kakimov M.M. Research of secondary raw materials of grain processing for use in bread production.
Zhaksygulova A., Baigaziyeva G.I., Kekibayeva A.K. Research of the quality of dense wort for production of special purpose beer.
Zhiyenbayeva S.T., Yermukanova A.M. Development of technology for combined feeds for broilers using byproducts of oil crops.
Kozhabekova G.A., Mukhtarkhanova R.B., Shingisov A.U. Study of the qualitative composition of combined milk.
Kali M.K., Tokayev S.D., Altaiyly S. Improving the technology of boiled sausages with the addition of vegetable protein for the nutrition of school-age children.
Mursalykova M.T., Kakimov M., Kassenov A., Iskakov B. Improvement of pressing equipment for the production of safflow oil under the conditions of mini-production shops.
Sengirbekova L.K., Syzdykova L.S. Research of safe methods of production of canned vegetables using grain crops.
Nazimbekova A.E., Tlevlessova D.A., Kayrbaeva A.E. Physical and mathematical model of the processes of a device for processing watermelons.
Uazhanova R.U., Tyutebayeva K.E. Study of the effect of UV radiation on the quality indicators of broiler chicken meat.
Baybolova L.K., Khaimuldinova A.K., Asirzhanova Zh.B. Improving the quality of meat and canned products by production technology.
Abenova I.R., Zhilisbaeva R.O., Mokeeva N.S., Talgatbekova A.Zh. Evelopment of sets of special clothing for cancer patiens.
Bashirova S.A., Kharlova O.N., Kaldybayev R.T., Bekzat A.B. Rationale for the choice of material for manufacture of adaptive underclothes for disabled children.
Nurmukhambetova B.T., Omarbekova M.T., Sarbassova G.A., Abildaev S.T., Kadnikova O.Y. Evaluation of quality and quality indicators of use of fields cotton production.
Onggar T. Silvering and coppering of chemically inert textile materials by means of wet-chemical process.
EPIFANOVA P.S., ZHILISBAYEVA R.O., RAKHMETOVA N.B. PROBLEMS OF DESIGNING ERGONOMIC CORSET PRODUCTS.
SAIDAKHMET A.D., SARTTAROVA L.T., RAKHMETOVA N.B. INVESTIGATION OF THE PROPERTIES OF MATERIALS FOR GROUND SERVICE UNIFORM AND THE TEST RESULT.
RAZHAPOVA M.N., TASHPULATOV S.S. STUDY OF THE MECHANICAL PROPERTIES OF FABRICS FROM COMPOSITE FIBERS AND EVALUATION OF TEST RESULTS ACCORDING TO THE LAWS OF STATISTICS AND PROBABILITY THEORY.
UAZHANOV R.U., TYUTEBAYEVA K.E. FACTORS DETERMINING THE SAFETY AND QUALITY OF POULTRY MEAT.
UAZHANOVA R.U., TYUTEBAYEVA K.E. ANALYSIS OF MICROBIOLOGICAL PARAMETERS OF WHITE AND RED CHICKEN MEAT AFTER TREATMENT WITH UV RADIATION DOSES.
ISKINEYEVA A., MUSTAFAEVA A., KOZHAMSUGIROV K., FAZYLOV S., BAKIROVA R., MURATBEKOVA A., VLASOVA L. FUNCTIONALLY ENRICHED MEAT PRODUCT WITH INCAPSULATED VITAMIN SUPPLEMENT.
SYZDYKOVA L.S., ZARITSKAYA N.E., ABDIYEVA K.M., KOZHAKHIEVA M.O. INVESTIGATION OF THE NUTRITIONAL AND BIOLOGICAL VALUE OF SOUR VEGETABLE JUICES.
SENGIRBEKOVA L.K., SYZDYKOVA L.S., PETROV A.N. RESEARCH OF SAFE METHODS OF PRODUCTION OF CANNED VEGETABLES USING GRAIN CROPS.
SERIKBAEVA A.N., TNYMBAEVA B.T., IBRAIMOVA S.E., DZHUMABEKOVA G.S., SAMADUN A.I. DEVELOPMENT OF A NEW TYPE OF SEASONING BASED ON SPROUTED BUCKWHEAT GRAIN OF THE «BOGATYR» VARIETY.
IZEMBAEVA A.K., BAIYSBAEVA M.P., MOLDAKULOVA Z.N., BAIBATYROV T.A. ESTIMATION OF THE QUALITY OF BREAD BREADED FROM WHOLE-GRIND FLOUR MIXTURE.
YAKIYAYEVA M.A., MULDABEKOVA B.Z., TOKTAROVA A.M., KHASENOVA A.K., SEYDIMKHANOVA A.A. APPLICATION OF THE COMPOSITE MIXTURE IN THE PRODUCTION OF FLOUR CONFECTIONERY PRODUCTS.
KURMANBAYEVA I., NABIYEVA Z., TATTIBAYEVA D., JUMABEKOVA G., ZHELDYBAYEVA A. IMPACT OF SEA BUCKTHORN EXTRACT ON BREAD INDICATORS.
ISKAKOV B.M., KAKIMOV M.M., SATAEVA Z.I., MURSALIKOV M.T. WAYS OF SOLVING THE PROBLEMS OF THE TECHNOLOGY OF PRIMARY CLEANING OF SAFLOROUS OIL.
IZTAYEV A.I., AKKOZHA I.S., YAKIYAYEVA M.A., ISKAKOVA G.K., KENZHEKHODZHAEV M.D., IZTAYEV B.A. INFLUENCE OF CHANGE IN PRESSURE DURING THE KNEADING OF THE DOUGH AND CHARACTERISTICS OF BREAD.
ZHUMALIYEVA G.E., CHOMANOV U., AKTOKALOVA G.S., KASSYMBEK R. STUDY OF THE CHEMICAL COMPOSITION OF FLOUR FROM DIFFERENT GRAIN TYPES OF TRITICALE FOR THE PURPOSE OF USE IN FLOUR CONFECTIONERY PRODUCTS.
VELYAMOV M.T., OSPANOV A.B., POTOROCO I., VELYAMOV S.M., KURASOVA L.A., TAGAYEVA A.B., SARSENOVA A.Z., KAYIRBAEVA A.E., SADYKOVA N.A. STUDY OF ZONED VARIETIES OF FRUIT AND VEGETABLE PRODUCTS FOR OBTAINING BIOECOLOGICAL PRODUCTS WITH FUNCTIONAL PROPERTIES
BATYRBAEVA N.B., RUSTEMOVA A.Z., ASKARBEKOV E.B. TECHNOLOGY OF BREAD FROM GRAIN AND BEANS MIXTURE.
AMANSHOLOVA R., ZHIENBAEVA S.T., YERMUKANOVA A.M. USE OF GRANULAR WIKI IN THE PRODUCTION OF FEED FOR BROILER CHICKENS.
ALIMKULOV Z.H., ZHUMALIEVA G., AMANTAYEVA A., FAZYLOVA K., SHAULIEVA K. USE OF SUGAR BEET PRODUCTION WASTE IN FEED ADDITIVES.
ABSALIMOVA M.A., BAIBOLOVA L.K., TAEVA A.M., GLOTOVA I.A. RESEARCH OF THE SOY OKARA IMPACT ON THE QUALITY INDICATORS OF MEAT CHOPPED SEMI-FINISHED PRODUCTS.
Abzhanova Sh.A., Baybolova L.K., Akhmetova N.K., Dzhetpisbayeva B.Sh., Torebayeva A.M. The use of non-traditional vegetable raw materials in the technology of fish cutlets for functional nutrition.
Agibayeva A.E., Mokeeva N.S., Zhilisbayeva P.O., Ermanova G.K. Development and study of the ski package of clothes with improved operation properties.
Aubakirova G.E., Bekmukhambetova Zh.K. Development of a recipe for wheat bread with the addition of gluten.
Azimova S.T., Nassipkali K.A., Iztaev A.I., Makhmudov F.A. Comparative analysis of the quality indicators of bread made of composite flour using ozonated water.
Badanov K.I., Badanova R.R., Tulendieva G.O., Kasymova G.A. Chemical nature of dye interaction when dying fur sheepskin.
Baiysbayeva М.P., Izembayeva А.К., Moldakulova Z.N., Koilanov K.S., Bashirova Zh.Zh. Influence of prescription components on the physical and chemical properties of wheat dough.
Bektursunova M., Ospanov A., Sidorova V., Yanvareva N., Zhiyenbayeva S., Assylbekova S., Mukhramova A. Changes in the quality indicators of extruded starter compound food for fish during storage.
Igenbayev A.K., Amirkhanov Sh.A., Ospankulova G.H., Temirova I.J., Aldiyeva A.B. Physico-chemical parameters of minced meat for semi-smoked sausage with a reduced trans fat content.
Kolev N.D., Vlahova-Vangelova D.B., Balev D.K., Dragoev S.G. Color dynamics of cooked sausages after nitrite reduction and incorporation of biologically active substances.
Kurmanbekova А.K., Таyeva А.М., Akhmetova N.K., Bazylkhanova E.Ch. The use of rosae fructus powder in the production of boiled sausages.
Mamataeva А.Т., Abzhanova Sh.А., Aralbaeva А.N., Utegalieva R.S., Saginbek G.А., Almagambetova K.I. The use of plants with high antioxidant activity in cooking.
Medeubaeva Zh.M., Astakhov M., Taeva A.M., Tlevlesova D.A. Revealing the influence of herbal additives on the qualitative indicators of semi-finished camel.
Moldakulova Z.N., Baiysbayeva М.P. Ways to improve the quality and nutritional value of rye bread.
Muslimov N.Zh., Abuova A.B., Kabylda A.I. Characteristics of the amino acid composition of flour types for gluten-free pasta production.
Mussayeva S.J., Imanbayev A.Zh., Iskakova Zh.A. Optimization of the dough preparation modes using composite flour.
Ospankulova G., Kamanova S., Murat L.A., Toimbayeva D., Temirova I.Zh., Yermekov Y.Y., Muratkhan M., Aldieva A.B. Study of the chemical composition of various types of berries.
Ospanov A.B., Velyamov Sh.M., Makeeva R.K., Tastanova R.B. Technology of production process and encapsulation fruit and berry concentrates.
Ostrikov А.N., Nurakhmetov B.K., Askarov A.D., Medvedkov E.B. Mathematical description of the processes occurring during active grain ventilation.
Pronina Yu.G., Nabiyeva Zh.S., Belozertseva О.D., Samadun A.I. Studying the influence of functional ingredients on the vitamin composition of immunostimulating pastille of marmalade products.
Saidov A.M., Balguzhinova Zh.E., Zhangabylova N.D., Alseitov K.S., Iskakov K.E. Influence of nettle powder addition on bread quality indicators.
Sarymsakova A.T., Burkitbay A., Tausarova B.R. Development of a method for fire-resistant finishing of non-woven material using a phosphorus-containing composition.
Serikov M.S., Nurgalieva M.T., Serikbayeva A.D., Kononikhin A.S., Iztileuov M.K. Modification of the approach to the technology of preparation of samples of milk and dairy prod- ucts for the determination of the fatty acid profile using the gas chromatography method.
Shakhabay J.A., Altaiuly S., Mustafaeva A.K. Improving the technology of kefir products with the addition of natural sweeteners stevia.
Tayeva A.M., Abilmazhinova N.K., Tlevlessova D.A., Jetpisbayeva B.Sh., Kuzembaeva G.K. Revealing the effectiveness of the effect of plant extracts in meat products.
Tokysheva G.M., Kakimov M.M., Mashanova N.S., Makangali K.K. Investigation of physico-chemical and technological properties of beef tripe.
Tokysheva G.M., Kakimov M.M., Tultabayeva T.Ch., Mashanova N.S., Makangali K.K. Development of technology for obtaining protein hydrolysate from offal of category II.
Tokysheva G.M., Uzakov Y.M., Kakimov M.M., Abdilmanov A.A., Vostrikova N.L., Makangali K.K. Study of the physico-chemical properties of goat meat in order to justify the production of children's food products
Tultabayeva T.Ch., Zhumanova U.T., Tultabayev M.Ch., Shoman A.K. Research of qualitative indicators of mare's milk in farms of Almaty region.
Tultabayeva T.Ch., Zhumanova U.T., Tultabayev M.Ch., Shoman A.Ye., Tapalova A.B., Shoman A.K., Tultabayev B.Ch. Determination of the parameters of freeze-drying honey.
Velyamov Sh.M., Velyamov M.T., Kurasova L.A., Berik A. Relevance of expanding the range of phytodrinks based on honey and ginger.
Zhakupova G.N., Alimardanova M.K., Nurtayeva A.B., Sagandyk A.T., Yerbolat T.E. Improving the technology of whey-based cheeses.
Kassymbek R., Iztaev A.I., Chomanov U., Zhumaliyeva G.E., Shoman A.K. Optimization of Technological Regimes of Germination of Triticale Grain of Asiada Variety.
Ibraimova S.E., Uazhanova R.U., Muldabekova B.Zh., Muhtarhanova R.B., Iztelieva R.A. The Effect of Juniper Powder (Juniperus Communis L) on the Physico-chemical, Antioxidant Properties of Wheat Bread.
Shingisov A.U., Alibekov R.S., Yerkebayeva S.U., Gabrilyants E.A., Tastemirova U.U. Vacuum Drying of Apple, Pear and Raspberry Varieties Growing in the Southern Regions of the Republic of Kazakhstan.
Nurtaeva A.B., Utarova N.B., Akshoraeva G.D., Myktabaeva M.S., Abilova M.B. Exploring the Technology of Gluten-Free Bread.
Abdulgamitova A.Y., Smykov I.T. Influence of Freezing on the Kinetics of Milk Gelation and the Microstructure of Goat Milk Gel.
Mukhametov A.E., Askarbekov Y.B., Yerbulekova M.T., Seisenaly M.E. Study of Quality Indicators of Oil and Fat Products Made From a Mixture of Vegetable Oils.
Saidov A.M., Kalitka D.A., Moldakhmetova Z.K., Ekaterininskaya E.M., Zhangabylova N.D., Balguzhinova J.E. Development of a Pasta Recipe Using Whole Grain Flour.
Yessengaziyeva A.N., Kaimbayeva L.A., Uzakov Y.M., Chernukha I.M., Kuzembaeva G.K. Study of the Working Parameters of the Enzyme Protepsin and Its Effect on The Microstructure of Second-Grade Beef.
Allambergenova Z.B., Sakipova Z.B., Aliyev N.U., Kadyrbaeva G.M., Zhumashova G.T., Otradnykh I.G., Sedina I.A. Technological Aspects of Introduction Crocus Alatavicus According to GACP Requirements.
Iskakov B.M., Kakimow M.M., Sataeva Zh.I., Mursalikova M.T. Promising Domestic Vegetable Oil and Its Qualitative Characteristics.
Zhakupova G.N., Tultabayeva T.Ch., Nurtayeva A.B., Kundyzbayeva N.D., Sagandyk A.T. Research and Development of the Refreshing Whey Drinks Technology.
Ourbantchik A.M., Sharshunou V.A., Haldova M.M., Shustava L.V. Dynamics of the Properties of Oat and Buckwheat Grains in the Growth Technology.
Kazangeldina Zh.B., Baybolova L.K., Iztelieva R.A., Alberto C.S. Evaluation of the Quality and Safety of Delicate Sander Caviar with the Addition of Plant Components.
Alashbayeva L., Kenzhekhojayev M., Borankulova A., Mynbayeva A., Aryssova M. Determination of the Proportion of Plant Materials in Whole Grain Wheat Flour.
Mashanova N., Mukambetov G., Karimova G., Niyzbekova R., Sataeva Zh., Smagulova M., Ibzhanova A. The Effect of Flax Oil Cake on the Structural and Rheological - Properties of Pasta.
Kyrykbaeva S.T., Kalibekkyzy Z., Zhakupbekova S.K., Beisembayeva A.K., Silybayeva B.M. The Effectiveness of the Use of Ordinary Hops in the Production of Fermented Milk Products.
Kenenbay Sh.Y., Badmaeva I.I., Sovetkalieva Zh.R. Development of New Food Products from Millet.
Toktarbayeva A.T., Zhilisbayeva R.O., Talaspayeva A.A. Analysis of the Research of Packages of Materials for Military Uniforms.
Sabyrkhanova S.Sh., Bitlisli B.O., Yeldiyar G.K., Abzalbekuly B. Ir Spectroscopy Studies of the Textile Materials Structures With Natural Dyes.
Burkitbay A., Doskalieva D.B. Development of the Methods of Finishing Non-Woven Fabric With Brass Nanoparticles.
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