Detaylı Arama
İptal
Bulunan: 15 Adet 0.000 sn
- Eklemek veya çıkarmak istediğiniz kriterleriniz için 'VE' / 'VEYA' /'DEĞİL' seçeneğini kullanabilirsiniz.
- İptal tuşuna basarak normal aramaya dönebilirsiniz.
Filtreler
Filtreler
Bulunan: 15 Adet 0.000 sn
Bölümü : Çevre Mühendisliği B ... ✕Araştırmacılar : Canıl İSKAKOVA ✕
Koleksiyon [1]
Araştırmacılar [7]
BM Sürdürülebilir Kalkınma [6]
Fakültesi / Enstitütü [1]
Yayın Türü [2]
Yayımlanma Yılı [6]
Dil [2]
Kaynak [11]
Veri Tabanları [9]
İndex Türü [4]
Yayıncı [8]
Bölümü [1]
Ulusal/Uluslararası [2]
Konu Başlıkları [35]
Yrd. Doç. Dr. Canıl İSKAKOVAMühendislik Fakültesi
Erişime Açık

Synthesis, characterization and coating properties of carboxymethyl cellulose from sock production wastes

Nurzat ŞAYKİYEVA | Kubat KEMELOV | Mirlan MOLDOBAYEV | Canıl İSKAKOVA | Mustafa DOLAZ

This study aims to evaluate and reuse defective products and cotton wastes resulting from factories producing socks in Bishkek, Kyrgyzstan, in order to solve the issues related to their disposal. For this purpose, microcrystalline cellulose (MCC) was obtained after isolating the cellulose from these wastes by treating them with sulfuric acid solutions. Then, under constant NaOH and monochloroacetic acid (MCA), CMC with the highest DS value of (0.65) was synthesized at 65 degrees C for 2 hours. When the reaction time was increased (3, 4 and 5 hours) at the same temperature, the DS value decreas ...Daha fazlası

Makale 2023 Mühendislik Fakültesi Cellulose Chemistry and Technology57 ( 3-4 ) 50 Görüntülenme
Erişime Açık

Synthesis, Characterization, and Investigation of Coating Properties of Carboxymethyl Acorn Starch (CMAS)

Nurzat ŞAYKİYEVA | Mirlan MOLDOBAYEV | Kubat KEMELOV | Canıl İSKAKOVA | Mustafa DOLAZ

Kyrgyzstan is a landlocked country in Central Asia, famous for its crystal-clear lakes, majestic Tien Shan Mountains that bisect the territory of Turkistan, and magnificent natural beauty. This study aims to evaluate the fruit (acorns) of the oak trees (Quercus robur L.) grown in Bishkek, the capital city of Kyrgyzstan. For this purpose, carboxymethyl acorn starch (CMAS), which is not synthesized in literature, is first synthesized by isolating acorn starch (AS) from the acorns. The structures of CMASs are characterized by H-1(C-13)-NMR, FT-IR, XRD, and SEM techniques. The viscosities of the s ...Daha fazlası

Makale 2023 Mühendislik Fakültesi Starch-Starke75 ( 9-10 ) 37 Görüntülenme
Erişime Açık

Investigation of chemical, sensory, and rheological properties of Kyrgyz ethnic fermented beverage from cereals during cold storage

Canıl İSKAKOVA

Maksym is a Kyrgyz ethnic beverage made from milled cereals such as wheat, barley, or maize, boiled in water, and then fermented using yeast and lactic acid bacteria as a starter culture. The aim of this study was to investigate the changes in the consistency and sensory properties of Maksym after industrial production during refrigerated storage. The acidity of the beverage increases and the total soluble solids decrease after 21 days. The amount of lactic acid bacteria (LAB) and yeast after production were 9.36 and 9.46 log cfu/mL, respectively. After 21 days it is indicated that the amount ...Daha fazlası

Makale 2023 Mühendislik Fakültesi MANAS Journal of Engineering (MJEN)11 ( 1 ) 25 Görüntülenme
Erişime Açık

Evaluation of Pomological Characteristics and Bioactive Compounds of Wild Sea Buckthorn (Hippophae Rhamnoides L.) and Hawthorn (Crataegus songarica) from Walnut-Fruit Forest Kyzyl-Unkur, Kyrgyzstan

Canıl İSKAKOVA | Cıldız ÖSKÖNBAEVA

There are different berries and fruits naturally growing in the walnut-fruit forests of Kyrgyzstan, however, their composition and bioactive compounds have not been studied. This study aims to contribute to the limited literature on dietary fibres, ash, bioactive compounds such as vitamin C, polyphenols, antioxidant activity, and physical parameters of wild sea buckthorn (Hippophae rhamnoides L.) and hawthorn (Crataegus songarica) from walnut-fruit forests of Kyrgyzstan. The standard food analysis techniques and DPPH assay were used to determine the nutritional composition and antioxidant acti ...Daha fazlası

Makale 2023 Mühendislik Fakültesi KSU Tarım ve Doğa Dergisi - KSU Journal of Agriculture and Nature26 ( 5 ) 12 Görüntülenme
Erişime Açık

A hitchhiker’s guide: estimates of microbial biomass and microbial gene abundance in soil

Canıl İSKAKOVA

Information on microbial biomass carbon (MBC) is crucial to assess their stocks and role for plant nutrient release in soil. Next to fumigation-extraction, molecular methods are routinely used to estimate the contribution of fungi, bacteria, and archaea to the soil microbial community. However, more information on the links between these different indices would deepen the understanding of microbial processes. The current study is based on 11 datasets, which contain MBC and MBN data obtained by fumigation-extraction and information on bacterial, archaeal, and fungal gene abundance, totalling 76 ...Daha fazlası

Makale 2024 Mühendislik Fakültesi Biology and Fertility of Soils60 ( 4 ) 8 Görüntülenme
Erişime Açık

Nutritional composition of ghee of various animal origins produced in some silk road countries

Canıl İSKAKOVA

This study aimed to investigate the fatty acids, vitamins, and minerals of ghee from various animal milk from different countries, such as India, Kazakhstan, Kyrgyzstan, Mongolia, and Turkey. Ghee consists of 98.9 of fat, irrespective of the animal source. Among the short- and medium-chain saturated fatty acids, all samples contain butyric (C4:0), caproic (C6:0), caprylic (C8:0), and capric acid (C10:0). Mare and goat ghee additionally contain undecanoic acid (C11:0). Major fatty acids were myristic acid (C14:0), palmitic acid (C16:0), stearic acid (C18:0), and monounsaturated fatty acid was o ...Daha fazlası

Makale 2024 Mühendislik Fakültesi Journal of Food Composition and Analysis132 2 Görüntülenme
Erişime Açık

Milk- and cereal-based Kyrgyz ethnic foods

Canıl İSKAKOVA

This review outlines information on Kyrgyz ethnic cereal-and milk-based products related to historical and cultural perspectives, as well as summarizing their nutritional values, recipes, production technologies and starter cultures for fermented beverages. This study aims to familiarize and promote Kyrgyz traditional milk-and cereal-based foods among tourists, for whom the traditional food represented by Kyrgyzstan is an important attractive feature. Koumiss made from mare's milk, as well as Ayran, Chalap, Sary mai, Suzmo center dot and Kurut made from cow's or sheep's milk, which in recent d ...Daha fazlası

Makale 2022 Mühendislik Fakültesi International Journal of Gastronomy and Food Science29 81 Görüntülenme
Erişime Açık

Screening a Bozo Starter Culture for Potential Application in Beer Fermentation

Canıl İSKAKOVA | Kubat KEMELOV

The aim of this study was to identify yeast strains and hop-tolerant lactic acid bacteria from Bozo, a traditional Kyrgyz-fermented beverage that has been described as a predecessor of today

Makale 2019 Mühendislik Fakültesi Journal of the American Society of Brewing Chemists : The Science of Beer77 ( 1 ) 62 Görüntülenme
Erişime Açık

Investigation of changes in rheological properties during processing of fermented cereal beverages

Canıl İSKAKOVA | Camilya SMANALİYEVA

Many indigenous fermented foods and beverages consumed throughout the world are produced at home or in crafts enterprises. The production of fermented beverages on a large commercial or industrial scale requires clearly established technical and technological requirements. This study shows a novel way to investigate the optimal process parameters of the Kyrgyz traditional fermented beverage Bozo using rotational rheological parameters. Five significant process parameters were investigated like cooking of millet porridge, the mashing temperature, the mashing time under conditions of mixing and ...Daha fazlası

Makale 2019 Mühendislik Fakültesi Journal of Food Science and Technology56 ( 9 ) 67 Görüntülenme
Erişime Açık

Investigation of the prebiotic potential of rice varieties for Lactobacillus acidophilus bacteria

Canıl İSKAKOVA

This study investigated the interaction of rice flour and two local strains of Lactobacillus acidophilus bacteria (LAB) from Kyrgyzstan used for the modification of a functional product for infant nutrition. White rice 2?/w and a local variety of brown rice 2?/w were used as prebiotic ingredients. The fermentation time of the samples ranged from 257 to 270 min to reduce the pH from 6.5 to 4.6. In the control product with 4?w/w) sugar the fermentation was faster (257 min), however, gel setting G

Makale 2021 Mühendislik Fakültesi European Food Research and Technology247 ( 7 ) 50 Görüntülenme
Erişime Açık

Correction to: Investigation of nutritional characteristics and free radical scavenging activity of wild apple, pear, rosehip, and barberry from the walnut-fruit forests of Kyrgyzstan (vol 246, pg 1095, 2020)

Canıl İSKAKOVA

Correction to: Investigation of nutritional characteristics and free radical scavenging activity of wild apple, pear, rosehip, and barberry from the walnut-fruit forests of Kyrgyzstan (vol 246, pg 1095, 2020)

Düzeltme 2021 Mühendislik Fakültesi European Food Research and Technology247 ( 8 ) 45 Görüntülenme
Erişime Açık

DETERMINATION OF FLOW AND VISCOELASTIC PROPERTIES OF THE KYRGYZ ETHNIC FOOD “SÜZMÖ” DEPENDING ON TEMPERATURE AND MOISTURE CONTENT

Canıl İSKAKOVA

Consumer interest in concentrated protein-rich food is growing. Kyrgyz traditional food Süzmö, which is a highly viscous dairy product that is produced from fermented milk Ayran, needs to be introduced into the dairy industry. In this study, the rheological parameters of this indigenous food product were investigated in steady and dynamic rheological experiments. The flow behaviours of Süzmö were evaluated at six temperatures (20, 30, 40, 50, 60, and 70°C) and suitable rheological models were found. The flow curves of Süzmö at investigated temperatures have the yield stress (τ0) values between ...Daha fazlası

Makale 2021 Mühendislik Fakültesi Trakya University Journal of Natural Sciences22 ( 2 ) 41 Görüntülenme
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