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| Issue |
Title |
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| Vol 152, No 2 (2026) |
Evaluation of consumer properties of dried apricots from northern Tajikistan |
Abstract
PDF (Rus)
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J. A. Rahmonova, N. J. Rashidov, N. A. Toshkhodjaev, O. Sh. Ismoilova |
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| Vol 152, No 2 (2026) |
Nutritional value of raw materials used in the technology of multigrain functional confectionery products |
Abstract
PDF (Kaz)
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G. K. Iskakova, M. P. Baiysbayeva, N. B. Batyrbayeva, M. Zh. Baigaiypkyzy, Zh. Zharylkassynova |
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| Vol 152, No 2 (2026) |
Application of pectin in composite formulations for improving the nutritional value of bakery products |
Abstract
PDF (Kaz)
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I. V. Filatova, A. A. Kitapbaeva, S. F. Kolosova |
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| Vol 152, No 2 (2026) |
The effect of molecular hydrogen on the quality and shelf life of soft brined cheese |
Abstract
PDF (Eng)
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Sh. T. Kyrykbaeva, Zh. Kalibekkyzy, K. S. Bekbayev, A. A. Melissova, A. D. Daiyrbekova, A. R. Okasov |
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| Vol 152, No 2 (2026) |
Comparative assessment of fatty acid composition and nutritional indices (ai, ti, hh, ω-6/ω-3) of meat available on the Kazakhstani market |
Abstract
PDF (Rus)
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A. Yu. Mironenko, Z. N. Uvaniskanova, Yu. A. Sinyavskiy, A. Sh. Sharipbayeva, D. Yntymakkyzy |
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| Vol 152, No 2 (2026) |
Optimization of parameters for adding low- and high-methoxylated pectins to curd mass for geroprotective purposes |
Abstract
PDF (Kaz)
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S. U. Yerkebayeva, A. T. Otesh |
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| Vol 152, No 2 (2026) |
Effect of millet flour on the quality of choux pastry semi-finished products |
Abstract
PDF (Rus)
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D. A. Shansharova, D. B. Abdraimova, A. N. Nurlanova, L. Hryvna, Zh. S. Nabiyeva |
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| Vol 152, No 2 (2026) |
Research on the quality parameters of a functional low-fat peach yogurt produced by freeze-drying |
Abstract
PDF (Rus)
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A. A. Usupkozhoeva, R. Sh. Elemanova, A. Sabyrbekova, A. A. Emileva |
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| Vol 152, No 2 (2026) |
Modeling and optimization of functional bread formulations: a comprehensive review |
Abstract
PDF (Rus)
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A. D. Nurmanova, M. Zh. Kizatova, D. A. Shaimerdenova, A. B. Abuova |
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| Vol 152, No 2 (2026) |
Effect of apple pomace powders on the physicochemical characteristics and amino acid profile of cooked sausages |
Abstract
PDF (Eng)
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A. T. Koishybayeva, Ya. M. Uzakov, L. A. Kaimbayeva, А. К. Kurmanbekova |
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| Vol 152, No 2 (2026) |
Development of a functional horse-meat roulade using plant-derived components |
Abstract
PDF (Eng)
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Sh. Y. Kenenbay, B. A. Rskeldiyev, A. S. Krasnikov, Z. N. Niyazbekova |
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| Vol 152, No 2 (2026) |
Sustainable meat safety: electron beam treatment on the quality and safety indicators of poultry meat |
Abstract
PDF (Eng)
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R. U. Uazhanova, U. O. Tungyshbayeva, I. V. Danko, S. Nurdaulet, A. A. Sarsenova |
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| Vol 152, No 2 (2026) |
Development of technology and quality assessment of vegetable preserves with pectin extract |
Abstract
PDF (Kaz)
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T. K. Kulazhanov, L. S. Syzdykova, K. M. Abdiyeva, G. D. Shambulova, G. N. Zhaksylykova, A. M. Tayeva, L. K. Sengirbekova |
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| Vol 152, No 2 (2026) |
Comprehensive assessment of the quality of legume crops |
Abstract
PDF (Rus)
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S. T. Zhiyenbayeva, A. Iztayev, K. A. Eleukenova, М. А. Yakiyayeva, A. N. Serikbayeva, M. N. Mamyrayev, M. N. Rakhymbayeva, M. B. Sultankul |
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| Vol 152, No 2 (2026) |
Study of microbiological processes in the production of traditional Kazakh dairy product “sary irimshik” |
Abstract
PDF (Eng)
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M. K. Alimardanova, R. B. Mukharkhanova, A. I. Matibayeva, D. Tapalov |
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| Vol 152, No 2 (2026) |
Quality assessment of granola using plant-based multicomponent blends |
Abstract
PDF (Kaz)
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Z. N. Moldakulova, T. B. Akhlan, A. S. Abdreeva, A. K. Kurmetkhan, A. K. Izembayeva |
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| Vol 152, No 2 (2026) |
Optimization of methods and modes of extraction of biologically active substances from plant raw materials |
Abstract
PDF (Kaz)
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G. N. Zhakupova, T. Ch. Tultabayeva, A. E. Shoman, G. N. Tokysheva, A. H. Muldashev, A. T. Sagandyk, A. T. Akhmetzhanova |
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| Vol 152, No 2 (2026) |
Assessment of the functional properties of brewer’s spent grain and consumer perception of functional bread in the city of Аstana |
Abstract
PDF (Rus)
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M. E. Bekbolatova, N. S. Mashanova, M. E. Smagulova, A. N. Shupanova, K. E. Sailaukhanova |
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| Vol 152, No 2 (2026) |
Comparative evaluation of the composition of rosehip extracts aimed at enhancing the nutritional value of food products |
Abstract
PDF (Kaz)
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G. Mazhit, N. S. Mashanova, B. Kalemshariv, L. G. Kudrenova, B. K. Ospanova |
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| Vol 152, No 2 (2026) |
Histological examination of minced meat with herbal additives |
Abstract
PDF (Kaz)
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A. K. Suychinov, Zh. S. Yessimbekov, E. K. Okuskhanova, K. Y. Derbyshev, G. E. Zhuzzhasarova, E. A. Zhasasynov |
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| Vol 151, No 1 (2026) |
The impact of non-traditional oilseed waste on dairy productivity of cows |
Abstract
PDF (Eng)
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A. A. Amantayeva, N. B. Batyrbayeva, Zh. S. Alimkulov, K. T. Shayliyeva, K. N. Fazylova |
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| Vol 151, No 1 (2026) |
Development and techno-functional analysis of soft ice cream based on freeze-dried camel milk with sea buckthorn |
Abstract
PDF (Rus)
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A. T. Ibraikhan, A. B. Abuova, M. Zh. Kizatova |
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| Vol 151, No 1 (2026) |
Technology of spelt flour production and comprehensive evaluation of its baking properties |
Abstract
PDF (Kaz)
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M. P. Baiysbayeva, M. N. Mamyrayev, M. E. Seisenaly, D. G. Omirzakhova |
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| Vol 151, No 1 (2026) |
Biochemical transformation of Vigna radiata L. «Zhasyl dan» seeds under fermentation with the application of sucrose |
Abstract
PDF (Eng)
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A. A. Makenova, G. T. Tumenova, Zh. B. Kaldybekova, S. N. Tumenov, S. D. Mussayeva |
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| Vol 151, No 1 (2026) |
Influence of rosenbach onion powder addition on the biological value and mineral composition of wheat bread |
Abstract
PDF (Rus)
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D. A. Komilova, N. A. Toshkhodjaev |
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| Vol 151, No 1 (2026) |
Functional properties of pine nuts and prospects for their use in the production of functional food products |
Abstract
PDF (Kaz)
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B. Iskakov, M. Кakimov, A. Shulenova, M. Mursalykova, G. Kokayeva |
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| Vol 151, No 1 (2026) |
Effect of collagen hydrolysate and plant antioxidant on the texture parameters of cooked sausages |
Abstract
PDF (Eng)
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Ya. M. Uzakov, M. A-A. Kaldarbekova, I. M. Chernukha, A. N. Tortai |
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| Vol 151, No 1 (2026) |
Definition consumptive internals hawthorn sort of north Tajikistan |
Abstract
PDF (Rus)
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O. Sh. Ismoilova, J. A. Rahmonova, N. A. Toshkhodjaev |
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| Vol 151, No 1 (2026) |
Changes in the amino acid profile of soft goat milk cheese upon the addition of biologically active components |
Abstract
PDF (Kaz)
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D. T. Tapalov, T. K. Kulazhanov, A. I. Matibaeva, B. Sh. Jetpisbayeva, A. A. Mussayev |
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| Vol 151, No 1 (2026) |
Technology of yogurt production from skimmed goat milk and study of its nutritional and functional properties |
Abstract
PDF (Kaz)
|
|
G. Mazhit, N. S. Mashanova, B. Kalemshariv, L. G. Kudrenova, B. K. Ospanova |
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| Vol 151, No 1 (2026) |
Improving dairy product technology through the addition of plant-based raw materials |
Abstract
PDF (Kaz)
|
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Zh. T. Bukabayeva, U. E. Assanova, A. E. Tursynkhanova, R. U. Ashakayeva, B. N. Kasymhanova |
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| Vol 151, No 1 (2026) |
Silk powder compared to common berry powders: composition and properties |
Abstract
PDF (Rus)
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A. Kh. Dusmatov |
| |
| Vol 151, No 1 (2026) |
Modification in the muscle structure of mutton under the action of a salting mixture enriched with lactic acid bacteria |
Abstract
PDF (Eng)
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M. M. Sharapatova, K. S. Issayeva |
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| Vol 151, No 1 (2026) |
Improvement of technology for producing boiled-smoked sausage using lactic acid microorganisms |
Abstract
PDF (Kaz)
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Sh. B. Baitukenova, S. B. Baitukenova, S. S. Aldabergenova, M. K. Iztileuov, G. T. Yussupova, Zh. A. Iskakova |
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| Vol 151, No 1 (2026) |
Industrial potential and export advantages of deep grain processing in Kazakhstan |
Abstract
PDF (Rus)
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N. B. Dautkanov, Zh. K. Usembayeva, D. R. Dautkanova, A. T. Kazhymurat, S. L. Ismatullayev |
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| Vol 151, No 1 (2026) |
Precision fermentation and cultured proteins: redefining protein production and nutritional strategies in modern pet food systems-mini review |
Abstract
PDF (Eng)
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R. Kumar |
| |
| Vol 151, No 1 (2026) |
Development of recipes for combined feed for feeding young cattle using sorgo |
Abstract
PDF (Kaz)
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A. E. Abitbek, S. T. Zhienbaeva, L. Zholboldy, A. A. Kerimbaeva |
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| Vol 151, No 1 (2026) |
The gut microbiome in companion animal nutrition: emerging science, functional diets, and personalized pet food strategies |
Abstract
PDF (Eng)
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A. Sharma |
| |
| Vol 151, No 1 (2026) |
Improving the quality and safety of meat products through digital control of storage conditions |
Abstract
PDF (Eng)
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M. K. Alimardanova, M. S. Serikkyzy, A. N. Kurmanali, Sh. A. Abzhanova, L. K. Baibolova |
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| Vol 151, No 1 (2026) |
Technological aspects of bread production from wheat flour enriched with selenium and the KAZvit vitamin-mineral complex |
Abstract
PDF (Rus)
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Zh. N. Ussenova, A. K. Tulekbaeva, V. I. Khinevich, L. A. Mamaeva |
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| Vol 151, No 1 (2026) |
Effect of the dietary supplement on the chemical composition of milk |
Abstract
PDF (Rus)
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U. Ch. Chomanov, G. E. Zhumalieva, G. S. Kenenbay, A. K. Boribay |
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| Vol 150, No 4 (2025) |
Elemental and toxicological characterization of maral meat by ICP-MS: compliance with food safety standards |
Abstract
PDF (Kaz)
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A. B. Namysbayeva, V. S. Zhamurova, A. T. Kozhabergenov |
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| Vol 150, No 4 (2025) |
Development of an engineering calculation methodology for a fluidized bed drying unit |
Abstract
PDF (Kaz)
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N. O. Tussipov, G. B. Abdilova, B. B. Kabulov, A. L. Kassenov, G. N. Konarbayeva |
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| Vol 150, No 4 (2025) |
Mathematical modeling of drying kinetics in food production |
Abstract
PDF (Kaz)
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M. A. Adilbekov, A. A. Ormanbekova, S. A. Abdukarimov, Zh. Y. Karataeva, Z. А. Dzhumabekova |
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| Vol 150, No 4 (2025) |
Precision metabolomics and biomarker-driven nutrition in companion animals: a comprehensive review of emerging research |
Abstract
PDF (Eng)
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K. Rishav |
| |
| Vol 150, No 4 (2025) |
Development of a technology for fermented goat meat product using starter cultures and natural antioxidants |
Abstract
PDF (Kaz)
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Z. N. Temirzhanova, K. S. Issayeva |
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| Vol 150, No 4 (2025) |
Technology of producing bread using sprouted grain |
Abstract
PDF (Kaz)
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G. N. Nurymkhan, E. K. Zhienbaeva, A. I. Matibaeva |
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| Vol 150, No 4 (2025) |
Study of the chemical composition and technological properties of poultry carcasses obtained from poultry farms in Semey city |
Abstract
PDF (Kaz)
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A. K. Suichinov, G. E. Sydykova, Z. T. Smagulova, E. N. Moiseeva, E. K. Okuskhanova, G. E. Zhuzzhasarova |
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| Vol 150, No 4 (2025) |
Assessment of toxic element content in bean concentrates and the influence of technological processing on their levels |
Abstract
PDF (Rus)
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M. A. Rakhimova, N. A. Toshkhodzhaev |
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| Vol 150, No 4 (2025) |
Research of chips cooking technology, enriched with oven-grown mushrooms |
Abstract
PDF (Rus)
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B. Tamir, A. Nomin-Erdeni, B. Batchimeg |
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| Vol 150, No 4 (2025) |
Research Corn Stigmas Extract |
Abstract
PDF (Kaz)
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A. Zh. Aitbayeva, R. S. Alibekov, M. K. Kassymova, M. Zh. Kizatova, Zh. B. Kaldybekova |
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| Vol 150, No 4 (2025) |
Investigation of the effect of plant antioxidants on the color characteristics of cooked sausage using low-value by-products |
Abstract
PDF (Eng)
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Ya. M. Uzakov, M. A. Kaldarbekova, I. M. Chernukha, A. N. Tortai, Zh. M. Medeubayeva |
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| Vol 150, No 4 (2025) |
Milk systems of plant and animal origin: nutrient profile and significance for forming the physiological value of functional products |
Abstract
PDF (Eng)
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L. N. Ibragimova, G. B. Yensebayeva, S. V. Shvets, R. Z. Ibragimova, N. A. Akhramov, A. A. Petrenko, R. Z. Ibragimov |
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| Vol 150, No 4 (2025) |
Using big data and artificial intelligence to strengthen food security: technological and legal approaches |
Abstract
PDF (Rus)
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A. B. Omarova, Sh. B. Malikova, Zh. Saparbekova |
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| Vol 150, No 4 (2025) |
Development of a methodology for obtaining herbal pharmaceutical substances for the production of phytoproducts |
Abstract
PDF (Eng)
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M. B. Ibrayeva, B. B. Ryssalova, A. B. Sabyrova, G. T. Zhumashova, Z. B. Sakipova, Ch. I. Ridvanov, S. O. Orynbekova, O. V. Sermukhamedova, A. M. Jakiyanov, Zh. Zh. Turuspayeva |
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| Vol 150, No 4 (2025) |
Improved food encapsulation unit |
Abstract
PDF (Kaz)
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M. M. Tashybayeva, A. K. Kakimov, G. A. Zhumadilova, A. B. Bakiyeva, A. M. Muratbayev |
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| Vol 150, No 4 (2025) |
Investigation of the effect of fruit and berry raw materials on the technological properties of flour-based confectionery products |
Abstract
PDF (Rus)
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M. B. Sultankul, D. B. Abdraimova, D. A. Shansharova, B. Zh. Muldabekova |
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| Vol 150, No 4 (2025) |
Rational use of oil crops waste in feed production |
Abstract
PDF (Eng)
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A. A. Amantayeva, N. B. Batyrbayeva, Zh. S. Alimkulov |
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| Vol 150, No 4 (2025) |
Study of changes in physicochemical properties of melon crops under infrared drying conditions |
Abstract
PDF (Rus)
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S. U. Yerkebayeva, A. M. Taspolatova |
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| Vol 150, No 4 (2025) |
Assessment of the technological potential of wheat varieties using mathematical models based on structural indicators |
Abstract
PDF (Kaz)
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M. N. Rakhymbayeva, T. K. Kulazhanov, A. I. Iztayev, M. A. Yakiyaeva, V. Y. Chernykh, Sh. A. Tursunbayeva |
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| Vol 149, No 3 (2025) |
Development of technology for collecting and harvesting the herb of Linum pallescens and Linum heterosepalum |
Abstract
PDF (Rus)
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A. B. Omarkhan, G. T. Zhumashova, Z. B. Sakipova, M. B. Ibrayeva, D. B. Nurakhmetova |
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| Vol 149, No 3 (2025) |
Emerging innovations in pet food (2023–2025): alternative proteins, microbiome-targeted nutrition, and safety-by-design processing |
Abstract
PDF (Eng)
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Rishav Kumar, Ankit Sharma |
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| Vol 149, No 3 (2025) |
Influence of berry juices on the profile and organoleptic characteristics of young beer |
Abstract
PDF (Kaz)
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M. F. Massimova, A. K. Kekibaeva, G. I. Baygazieva, S. M. Shintassova, A. A. Kerimbayeva |
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| Vol 149, No 3 (2025) |
Study of the effect of enzymes on protein hydrolysis to obtain protein hydrolysate |
Abstract
PDF (Rus)
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G. E. Sydykova, Z. T. Smagulova, E. N. Moiseeva |
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| Vol 149, No 3 (2025) |
Investigation of the properties of camel hump fat Bactrian breed |
Abstract
PDF (Rus)
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M. K. Alimardanova, Sh. Y. Kenenbay, L. A. Kaimbaeva, I. T. Kadim, Zh. K. Nabieva |
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| Vol 149, No 3 (2025) |
Research of composite cutter knives for meat grinding |
Abstract
PDF (Kaz)
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B. B. Kabulov, G. B. Abdilova, A. B. Bakiyeva, G. A. Zhumadilova, A. Kassen |
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| Vol 149, No 3 (2025) |
Study of quality and safety indicators of a functional product developed on the basis of milk |
Abstract
PDF (Kaz)
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A. T. Kozhabergenov, V. S. Zhamurova, D. J. Konisbekova |
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| Vol 149, No 3 (2025) |
Development of a recipe for a functional whey drink enriched with rose hips |
Abstract
PDF (Kaz)
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A. A. Mirzakulova, T. E. Sarsembaeva, B. Kalemshariv |
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| Vol 149, No 3 (2025) |
Development of technology for biologically active bakery products and their production efficiency |
Abstract
PDF (Rus)
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D. A. Rakhmonova, N. A. Toshkhodjaev, A. R. Rahimova |
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| Vol 149, No 3 (2025) |
Research of the development process of dried-melon products |
Abstract
PDF (Kaz)
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N. A. Umbataliev, G. K. Kuzembaeva, K. Kuzembayev |
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| Vol 149, No 3 (2025) |
Improvement of the system for reducing the content of toxic substances in milk |
Abstract
PDF (Rus)
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A. K. Bazanova, A. K. Kakimov, B. A. Lobasenko, N. K. Ibragimov, M. M. Tashybayeva |
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| Vol 149, No 3 (2025) |
Choosing the optimal composition of the spray with the oil extract of Chelidonium majus l |
Abstract
PDF (Kaz)
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R. B. Ayupova, Zh. A. Kemelkhan, L. N. Kiekbaeva, M. A. Zhandabaeva, G. S. Ibadullaeva, N. Omirzakova, A. B. Zhanayeva |
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| Vol 149, No 3 (2025) |
Influence of food coatings on preserving the quality of chilled poultry meat during storage |
Abstract
PDF (Rus)
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L. B. Umiraliyeva, M. A. Dibirasulayev, D. M. Dibirasulayev, L. G. Stoyanova, I. D. Filatov, M. KH. Iskakov, T. Zhomartkyzy |
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| Vol 149, No 3 (2025) |
Substantiation of the use of vegetable raw materials in granola production |
Abstract
PDF (Kaz)
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Z. N. Moldakulova, M. Baigaiypkyzy, A. A. Kerimbaeva, A. S. Serikova, D. A. Sabitova |
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| Vol 149, No 3 (2025) |
The effect of hawthorn concentrate on improving the functional properties of corn slices |
Abstract
PDF (Kaz)
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T. Akhlan, A. Izembayeva, A. Abdreeva, M. Bayisbayeva, E. Askarbekov, K. Koilanov |
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| Vol 149, No 3 (2025) |
Statistical analysis of color parameters of sausages: processing with one-way ANOVA and Tukey test in SPSS |
Abstract
PDF (Kaz)
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A. Koishybayeva, M. Korzeniowska, Y. Uzakov, L. Kaimbayeva, A. Smagulova |
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| Vol 149, No 3 (2025) |
Fractional composition of Kazakhstan-breed triticale grain as a factor in the formation of its flour-milling properties |
Abstract
PDF (Rus)
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N. Ongarbayeva, A. I. Iztayev, T. K. Kulazhanov, M. A. Yakiyayeva, A. T. Kiyabayeva, Sh. A. Tursunbayeva |
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| Vol 149, No 3 (2025) |
Justification of the choice of pectin for the production of functional cheese |
Abstract
PDF (Rus)
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S. U. Yerkebayeva, M. Zh. Bekbol |
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| Vol 149, No 3 (2025) |
Technology and quality of a fermented milk product with natural sweetener addition |
Abstract
PDF (Eng)
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G. T. Yussupova, A. Zh. Nurgazieva, J. K. Shadyarova, B. Kalemshariv, M. Iztileuov |
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| Vol 149, No 3 (2025) |
Development of yogurt technology based on a mixture of cow’s and millet milk |
Abstract
PDF (Rus)
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A. B. Tapalova, T. Ch. Tultabayeva, Zh. K. Imangaliyeva, A. Dosumbayeva |
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| Vol 149, No 3 (2025) |
Investigation of physico-chemical properties of a combined extract from vegetable raw materials for bread production |
Abstract
PDF (Rus)
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E. U. Mailybaeva, A. U. Shingisov, K. S. Sadibaev, U. U. Tastemirova |
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| Vol 149, No 3 (2025) |
The effect of radiation treatment with braking radiation on the reduction of nitrites and nitrates in root crops and tuberous agricultural products |
Abstract
PDF (Rus)
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R. U. Uazhanova, J. S. Nabieva, I. V. Danko, S. S. Amanova, G. R. Kurtibayeva |
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| Vol 148, No 2 (2025) |
Safety assessment of herbal ingredients used in thick herbal pastes (appetizers) |
Abstract
PDF (Eng)
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T. K. Kulazhanov, Zh. S. Nabiyeva, G. T. Daribayeva, Yu. G. Pronina, E. K. Assembayeva |
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| Vol 148, No 2 (2025) |
An installation for producing capsules by spraying |
Abstract
PDF (Kaz)
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M. M. Tashybayeva, А. K. Kakimov, A. B. Bakiyeva, G. A. Zhumadilova, A. M. Muratbayev |
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| Vol 148, No 2 (2025) |
Study of the effect of plant-based components on the quality indicators of meat products |
Abstract
PDF (Kaz)
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Sh. Y. Kenenbai, Yа. M. Uzakov, A. N. Tortay, A. A. Omirkhan |
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| Vol 148, No 2 (2025) |
Study of physico-chemical parameters of cattle rumen content after drying |
Abstract
PDF (Kaz)
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G. S. Kenenbai, M. A. Idayatova |
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| Vol 148, No 2 (2025) |
Development of meat product technology for students |
Abstract
PDF (Kaz)
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A. M. Taeva, D. B. Aitzhan, A. K. Kurmanbekova |
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| Vol 148, No 2 (2025) |
Assessment of the physico-chemical properties of plant raw materials for animal feed |
Abstract
PDF (Rus)
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U. Ch. Chomanov, G. E. Zhumalieva, A. K. Shoman, A. K. Boribai |
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| Vol 148, No 2 (2025) |
Dry-curing of melon by infrared-convective method |
Abstract
PDF (Eng)
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B. T. Abdizhapparova, N. S. Khanzharov, A. Zh. Imanbayev, K. M. Abdrakhman, Z. K. Konarbayeva |
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| Vol 148, No 2 (2025) |
Study of the component composition of the thick extract of Artemisia rutifolia |
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Zh. A. Malikova, Z. B. Allambergenova, G. T. Zhumashova |
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| Vol 148, No 2 (2025) |
The study of residual amounts of antibiotics in offal of small cattle |
Abstract
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M. Ganbold, B. Batpurev |
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| Vol 148, No 2 (2025) |
Development of a functional sea buckthorn-based drink with a sugar substitute and collagen |
Abstract
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Zh. Kairatkyzy, G. I. Baigaziyeva |
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| Vol 148, No 2 (2025) |
Quality and food safety of meat-plant semi-finished products made with plant-based ingredients |
Abstract
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D. R. Orynbekov, K. Zh. Amirhanov, B. K. Asenova, G. N. Nurymkhan, N. R. Muslimova |
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| Vol 148, No 2 (2025) |
Development of a recipe for a tonic drink based on mathematical data processing |
Abstract
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Z. T. Mametov, A. K. Kekibaeva |
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| Vol 148, No 2 (2025) |
Production of extruded breakfast cereals from rice and vegetable flour |
Abstract
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М. Zh. Sultanova, N. Akzhanov, A. Saduakas, A. Kamali, М. A. Yakiyayeva |
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| Vol 148, No 2 (2025) |
Research on the storage of Aport apples with MCP-1 treatment |
Abstract
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I. A. Salatina |
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| Vol 148, No 2 (2025) |
Development of technology for a functional fermented dairy product with the addition of jerusalem artichoke |
Abstract
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K. B. Alipina, Zh. T. Talgatova, Zh. K. Kabatayeva |
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| Vol 148, No 2 (2025) |
Use of enzymes in improving the technology of moulded meat products of functional purpose |
Abstract
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А. B. Beisembaeva, Sh. А. Abzhanova, А. Sh. Katasheva, E. К. Asembaeva, А. N. Kurmanali |
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| Vol 148, No 2 (2025) |
The effect of the additive on the quality of yeast-free bread |
Abstract
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M. P. Baiysbayeva, G. K. Iskakova, N. B. Batyrbayeva, A. K. Izembaeva, Z. N. Moldakulova, M. E. Seisenaly, A. M. Abish, U. Rysbek |
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| Vol 148, No 2 (2025) |
Innovative methods of reducing the cost of salted cheese production: new technologies and approaches |
Abstract
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A. I. Matibayeva, R. B. Mukhtarkhanova, B. Sh. Dzhepisbayeva, A. V. Nagin, A. Zh. Zhaksylyk |
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