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Shayakhmetova M., Kasenov A., Ibragimov N.K., Abdilova G.B., Tursynova D.T. Improvements to the separation centrifuge fat from pork rinds.
Kerimbayeva A.A., Akhmetzhanova A.A., Iztayev A.I., Baigaziyeva G.I., Kekibaeva A.A. Using of nontraditional raw materials in beer production.
Shingisov A.U., Alibekov R.S., Yerkebayeva S.U., Mailybayeva E.U., Tastemirova U.U. The study of the indicator of water activity during vacuum drying оf apples and pears growing republic of Kazakhstan.
Tursunov A.A., Zhumalieva T.M. The influence of rose hip extract on the color and texture indicators of sausages.
Khastayeva A.Zh., Bekturganova A.A., Omaraliyeva A.M., Serikov A.Zh., Mukhtarkhanova R.B., Baikhozhayeva B.A. The study of the nutritional and biological value of grain drink.
Igenbaev А.K., Temirova I.J., Aldiyeva А.B., Аmirhanov Sh.А. The physico-chemical parameters of oleogel samples based on vegetable oil.
Kakimov А.K., Mayorov А.A., Zhumadilova G.A., Muratbayev А.M., Tashybayeva M.M. Food encapsulation plant.
Burlyaeva A.S., Pronina Yu.G., Nabiyeva Zh.S., Samadun A.I. The study of the influence of plant additives on increasing the food and biological value of soft waffles.
Zhumaliyeva G.Е., Chomanov U., Aktokalova G.S., Idayatova M., Tultabaev N. Development of technology of blended pumpkin-based juices.
Кarimova G.K., Niazbekova R.K., Negim E. The determination of physico-chemical pasta quality indicators with the addition of millet 3,8 %.
Zhakupova G.N., Tultabayeva T.Ch., Sagandyk A.T., Toregeldi Z.S. The research and development of resource-saving technology for the production of soft cheese from whey.
Kenenbay G.S., Omirzhanova B.B., Tatiyeva A.N. The determination of physical and chemical parameters of natural sausage casings.
Ospanov A., Timurbekova A., Nurdan D. The study of the rheological characteristics of pasta dough based on poly-cereal flour raw.
Shadyarova Zh.K., Yussupova G.T., Kurmangalieva D.B. The development of technology for the production of yogurt with dates from goat's milk.
Medeubayeva Zh.M., Taeva A.M., Tlevlessova D.A. The development of cooked sausage made of camel meat with the addition of vegetable raw materials.
Baiysbayeva М.P., Iskakova G.K., Izembaeva A.K., Moldakulova Z.N. The formation of the quality of wheat bread from a mixture of vegetable raw materials.
Мardar М.R., Kruchek О.А. The safety and quality management in the production of brine cheeses.
Orazov A.Zh., Abylgazinova A.T., Koishieva Zh.Zh., Zhalgasbayeva M.T. The development of technology and research of quality indicators of nachos from non-traditional raw materials.
Zhienbaeva S.T., Yermukanova A.M., Tleubayeva Z.B. The development of premix technology with vermiculite filler.
Baibatyrov T.A., Orazov A.Zh., Tasbayeva A.E. The characteristics of chemical parameters of beer pellets for the production of compound feeds.
Aldabergenova A.T., Moldagazhieva Z.D. The research of the classification of ergonomic parameters and movements of a woman's raincoat in dynamics.
Sydykova G.E., Smagulova Z.T., Moiseeva E.N., Zhailaubaev Zh.D. The development of a new salting composition for preserving sheepskin and fur raw materials.
Kucharbaeva K.Zh., Shukirbayeva K.B. The study of the quality of adhesive bonding of decorative elements in a multifunctional set for a girl.
Badanov K.I., Badanova R.R., Tulendieva G.O., Kasymova G.A. Improvement wool dying processes.
Sarsenova G.Zh., Jurinskaya I.M., Ongar T. The production and research of nonwoven fabric from agricultural waste.
Abekova A.Zh., Talgatbekova A.Zh., Rahmetova N.B. The study of anthropometric points that change based on the movement of parachutists in the airspace.
Тuychiyeva D.М., Soliyeva D.A. Effect of very high frequency microwave light on bread properties.
Rakhimova M.A., Rashidov N.D., Toshkhodzhaev N.A. The use of concentrate from unprocessed beans in a fermented milk product.
Zhakupova G.N., Makangali K.K., Sagandyk А.Т., Tokysheva G.M. The research and analysis of the physico-chemical composition of irga and chokeberry.
Turganbaeva N.K., Musulmanova M.M. Bactericidal properties of donkey milk.
Foshchan A. The use of combined structuring agents of various origins in the production of jelly products.
Chomanov U., Idayatova M. Obtaining marmalade using melon crops.
Ryspaeva U.A., Baytukenova Sh.B., Baytukenova S.B. Production technology of half-smoked sausages.
Tultabayeva Т.Ch., Zhumanova U.T., Tultabayev M.Ch., Shoman А.Ye., Shoman A.K. The research of technological drying modes of combined fermented milk protein products with vegetable additives.
Kassymbek R. The feed value and amino acid composition of sprouted triticale grains.
Velyamov M.T., Velyamov Sh.M., Boribay A.K. Development of technology for pectin-containing concentrate of sugar beet pomace to obtain functional products.
Baiysbayeva М.P., Izembaeva A.K., Moldakulova Z.N., Zhumanazar D.B., Tynym B.K. The use of flax seeds in the bread recipe.
Kurasova L.A., Sarsenova A.Zh. Development of technology for obtaining lycopene-containing dry powder from tomato pomace.
Akkozha I.Sh., Iztayеv A.I., Yakiyayеva М.A., Yerzhanova M.Ye. Thе usе of activatеd watеr for dеtеrmining thе quality of brеad from diffеrеnt flour.
Hrivna L., Kerimbayeva A. Selection of yeast for low-density wort fermentation.
Medeubayeva Zh., Tayeva A., Chernukha I.M., Rskeldiyev B., Tlevlessova D., Kapbasova A. The influence of herbal supplement on the functional and technological properties of boiled camel sausage.
Kenenbay G.S., Tursunov A.A., Zhumalieva T.M., Tultabaev N.Z. Application of rosa canina l. to replace sodium nitrite in sausages.
Zhumalieva G.E., Aktokalova G.S., Muratkhanov D.B. Watermelon and pumpkin puree.
Zhumadilova G., Kakimov A., Abdilova G., Ibragimov N., Tashybayeva M. Development of a gel-forming mixture composition for probiotic encapsulation equipment.
Aitbayeva A.Zh., Alibekov R.S., Farah S.T. The research of secondary resources in corn processing.
Kaisarova A.A., Shingisov A.U., Tulekbaeva A.K., Baranenko D.A. The selection of the composition of raw materials for the production of combined meat chips.
Borankulova A.S., Maratkyzy N., Soltybaeva B.E., Mynbayeva A.B., Alashbayeva A.L. Study the influence of rose hip extract on the functional and technological properties of a fermented dairy products.
Kenenbay Sh.Y., Gornikov N.V., Yemelina V.V. Development of a new variety of meat and vegetable cutlets.
Yakiyayeva М.A., Sultanova М.Zh., Akzhanov N., Dodaev K.О. Studies of the pericarp of the walnut of milk ripeness growing in the Almaty region for use in the food industry.
Baikadamova A.M., Kakimov A.K., Suychinov A.K., Yessimbekov Zh.S., Rakhymbay D. Technology of processing cattle bones into meat and bone paste and the study of quality indicators.
Kerimbayeva А.А., Baigaziyeva G.І., Kekibaeva A.К. Research of raw materials and mashing regimes to produce low digestion wort.
Sabraly C.E., Kutsova A.E., Аbzhanova Sh.А., Katasheva A.Ch., Beisembayeva A.B. Influence of collagen films on the microbial obsemination of semi-finished meat products.
Begdildayeva N.Zh., Akhmetsadykova Sh.N., Nurgazina A.S., Kudaibergenova A.K., Akhmetsadykov N.N. Study of the effect of probiotics on the shelf life of chilled broiler meat.
Aldiyeva A.B., Khamitova D.D. Influence of freeze-drying parameters on the content of polyphenols and anthocyanins in strawberries.
Temirova I.Zh., Ospankulova G.Kh. Determination of organoleptic indicators and vitamin c content in freezed raspberry.
Kulazhanov T.K., Baibolova L.K., Serikkyzy M.S., Balev D.K., Vlahova-Vangelova D.B. Traceability of meat products with incorporated functional ingredients.
Kasymbek R.K., Muratkhanov D.B., Tultabayev K.Ch., Kiyambekov B.E., Chingissov A. Studing of the composition of plant raw materials for the development of a recipe for a new type of feed.
Chomanov U., Kenenbay G.S., Tursunov A.A., Zhumalieva T.M., Tultabaev N.Z. Development of the formula of meat and vegetable canned lamb.
Саидов А.М., Калитка Д.А., Жилкишинова А.М., Жангабылова Н.Д. Development of a pasta recipe using vegetable powders.
Khastayeva А.Zh., Omaraliyeva A.M., Bekturganova A.A., Serikov A.Zh., Mukhtarkhanova R.B., Myrzhykbayeva A.D. Study of the biological value of an oat drink.
Burlyaeva A.S., Pronina Yu.G., Belozertseva O.D., Nabiyeva Zh.S., Samadun A.I. Investigation of the effect of plant supplements on the immunostimulating properties of a pastille product.
Uzakov Y.M., Yessengaziyeva A.N., Tlevlesova D.A., Kaimbayeva L.A., Kaldarbekova M.A. Development of a mathematical model for predicting the quality of semi-smoked sausages made from second-grade beef.
Tokysheva G.M., Zamaratskaia G., Khassenov B.B., Aktayeva S.A., Kostanova A.T., Aiken D.K., Makangali K.K. The effect of enzyme hydrolysis on collagen raw materials of animal origin.
Alibekov R.S., Shingisov A.U., Yerkebayeva S.U., Gabrilyants E.A., Mailybayeva E.U., Tastemirova U.U. Vacuum drying of cherry varieties Lyazat, Merey and Aigerim growing in the southern regions of RK.
Mashanova N.S. Obtaining protein hydrolysate from secondary meat raw materials for food enrichment.
Sinyavskiy Yu.A., Tuigunov D.N., Sarsembayev Kh.S., Dolmatova O.V., Omarov E.N. Development of functional tea drinks on a fruit and vegetable basis.
Toshkhodjaev N.A., Rakhmonova D.A. Development of the recipe and technology of flour confectionery with the addition of jerusalem artichoke concentrate.
Sarybayeva E.E., Kuramysova M.U., Jurinskaya I.M., Mukimov M.M., Shardarbek M.Sh., Makhanbetaliyeva K.T. Influence of tuck stitches on the physical and mechanical properties of knitted fabrics.
Badanov K.I., Badanova R.R., Tulendieva G.O., Badanov I.K., Kasymova G.A., Makhanbetalieva K.T. A new method for instrumental assessment of color stability.
Asanova S.Zh., Fazylbaeva N.R., Aitulenova K.T., Sadygulova М.A., Zhaygulova М.S. Design of protected clothing for the cockpit for safety purposes.
Kudabayeva A.K., Zhumabaeva A.E. Development of the process of designing a women's collection with the execution of a print of the material in an ethnic style.
Yussupova L.Kh., Abzalbekuly B., Baidildayeva A.K., Munasipov S.E. Development of size range of shoes for young men of Zhambyl region.
Doshibekova A.B., Jurinskaya I.M., Tashpulatov S.Sh. Study of physical and mechanical properties of metallized textile materials with protective properties.
Dyussenbiyeva К.Zh. Production of cellulosic textile materials with antimicrobial properties.
Borkulakova Zh.K., Mels M.D., Shardarbek M.Sh., Bitus E.I., Sarybayeva E.E. Study on the strength of needle-punched nonwoven material made on the basis of sole trader 'Miras'.
Nabieva I.A., Islamova Z.Sh., Khamidova V.D. Improvement of the process of dying of wool with natural dyes.
Nurbay S.K., Usenbekov Zh., Seitov B.Kh. Structural and technological allowances, according to changes in the process of operation of dimensional parameters of clothing.
Rysbaeva I.A., Upenova A.R. The role of the use of mineral fibers in the process of obtaining composite materials for special purpose.
Kurmanbayeva I.N., Nabiyeva Zh.S., Zheldybayeva A.A. Enzyme preparations and their role in grain processing.
Ryspaevа U.A., Baitukenova Sh.B., Baitukenova S.B. Influence of propionic acid microorganisms on the quality indicators of the produced sausage.
Alzhaksina N.E., Tuyakbayeva J.E., Yerbolat T.E., Hastayeva A.J. Investigation of the ability of fat emulsification in the production of spread.
Dzhumazhanova M.M., Toleubekova S.S. Development of technology for obtaining encapsulated probiotics.
Sabraly S.E., Kutsova A.E., Аbzhanova Sh.А., Katasheva A.Ch., Baibekova A.U. Obtaining a food coating with bioprotective properties.
Orymbetova G.E., Kassymova M.K., Orymbetov E.M., Azimova S.T. Development of technology production of soft cheese 'Mozzarella' on the basis of goat's milk.
Serikkyzy M.S., Balev D.K., Vlahova-Vangelova D.B. Improvement of meat product traceability system using digital technologies.
Zhakupova G.N., Tultabayeva T.Ch., Sagandyk А.Т., Kalemshariv B., Nurtayeva A.B., Toregeldy Z.S. Fatty acid composition of soft whey cheese.
Begdildayeva N.Zh., Akhmetsadykova Sh.N., Ospanova A.A. Probiotics isolated from the shubat in chicken meat production: importance and HACCP analysis.
Nurgozhina Zh.К., Shansharova D.A. Development of bread technology with the use of grain raw materials.
Ikrami M.B., Sharipova M.B., Abdulloeva Kh.F. The infuence of some faktors on the water-retaining and fat- retaining abilities of pumkin.
Berdigaliuly S., Kulazhanov T.K., Koksharov A.A., Baybolova L.K., Davydenko N.I., Plastun A.D. Analysis of the results of microscopy of semi-finished meat products cooked by the sous-vide method.
Tastemirova U.U., Mukhtarkhanova R.B., Singisov A.U. Study of the yield of dry substances during extraction of grape seeds and flax seeds.
Karimova G., Mashanova N., Mukambetov G., Niyazbekova R., Smagulova M., Sataeva Zh., Ibzhanova A. Investigation of the structure of pasta.
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