The study of the fatty acid composition of goat milk from various breeds

ІRSTІ 65.63.03, 65.63.29                                                                     №3 (2019г.)   Shansharova A.S., Tultabaeva T.Ch.   Monitoring the variability of the amount of fatty acids in the composition of goat milk of different breeds was carried out in the farm “KozaMilk” and private farms of Almaty region. The identification of the fatty phases was carried out using a Shimadzu GC-2010…

The use of a date in pastry products

ІRSTІ 65.09.33                                                                                          №3 (2019г.)   Mamayeva L., Zhumaliyeva G., Muratbekova K., Nurdan D.   Flour confectionery products are a group of high-calorie foods that are in great demand among the population, excessive consumption of which disrupts the dietary balance. Their significant disadvantage is the low content of important biologically active substances like vitamins, minerals and…

A study of the process of the final distillation of cottonseed oil on the computer model

МРНТИ 65.01.77, 65.65                                                                         №2 (2019г.)   Khabibov F. Yu., Narziev M. S., Artikov A.      Abstract. The development of computer technology, technology and its software provides opportunities for their wide use in analytical studies of chemical processes.  The final distillation of cottonseed oil refers to the processes of distillation by means of sharp…

The amino acid composition of badger meat

МРНТИ 65.59.03                                                                                       №2 (2019г.)   Matenova N.M., Zhumageldiyev А.А.   Abstract. The article presents the amino acid composition of badger. Despite the fact that the veterinary regulations, the badger is not in the number of animals for slaughter, they are used as food by hunters. After the defeat of the badger, decreases the degree of…

Efficacy of sorbents from vegetable raw materials

МРНТИ 65.09.03                                                                                №2 (2019г.)   Nuraly A. M., Aknazarov S. Kh., Bisenbaev M. A., Golovchenko O. Yu., Nuraliev M. A., Panov S. A., Malikova M.   Abstract. When using a layered hemosorbent, the total active area of ​​the carbon monolith of organic origin is used, the injury of the blood cells decreases, the ash content…

Analysis of the current state of availability of effective methods for determining dry milk in milk and milk products

МРНТИ 65.63.29                                                                                      №2 (2019г.)   Velyamov SH.M., Kurasova L.A., Velyamov M.T, Umiraliyeva L.B.,  Kadyrov A.A., Bek R, Nurgaliyeva M., Zhanserkenova O., Zhumaliyeva T., Muratbekova K.M., Tastaganova U.S.   Abstract. The world’s existing methodologies for the qualitative and quantitative determination of milk powder in dairy products (based on ELISA test) were studied and the most effective…

The influence of soil microorganisms on yield of sugar beet

МРНТИ 65.09.03                                                                                      №2 (2019г.)   Velyamov M.T,  Potoroko I.YU., Kurasova L.A., Velyamov SH.M., Umiraliyeva L.B., Bek R, Zhumaliyeva T.M.   Abstract. The aim of the work is to study the microbial composition of soils in different regions of sugar beet cultivation. On the basis of the obtained data, a protective – stimulating composition aimed at…

Risk assessment of safety risk probability in the production of collagen hydrolyzate

МРНТИ 68.01.81, 68.41.05                                                                                №2 (2019г.)   Kazhymurat A.T., Uazhanovа R.U., Akhmetsadykov N.N., Tyutenov K., Abdel Z.ZH., Сepeda A.С., Tungyshbayeva U.O.   Abstract The annotations of the article are considered inaccurate, and they can be molded during the production of collagen hydrolysate. Celium research involves analyzing the risk of collagen hydrolysis. Biological, chemical and physiological factors…

Study of the effect of low-temperature storage on the flavour and aromatic properties of melon sorbe

МРНТИ 65.53.31                                                                               №1 (2019г.)   Yerenova B.Y., Pronina Yu.G.     The effect of low-temperature storage within minus 18 ÷  minus 25°C on the flavour and aromatic properties of melon sorbet with supplementing additives of vegetable origin of various compositions, namely «Snow Temptation», «Frosty Night», «Icy Touch», «Winter Sun», «Summer Coolness» was studied. The results are…

Development of the sinbiotik for feed additives on the basis of the brewing and spirit industry wastage

МРНТИ 65.09, 62.09.39                                                                    №1 (2019г.)   Chizhayeva А.V., Dudikova G.N., Velyamov M.T., Potoroko I.Yu., Alimkulov Zh.S., Butyrkina N.P., Velyamov Sh.M., Kurasova L.A., Zhumaliyeva T.M.   The problem of application of secondary resources as sources of forages is often bound to the fact that processing and tuning wastage is perishable raw materials. The objective of this…

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