Filtreler

Bulunan: 3 Adet 0.000 sn

Bölümü : Gıda Mühendisliği ✕Konu Başlıkları : fatty acids ✕

Koleksiyon [1]

Araştırmacılar [6]

BM Sürdürülebilir Kalkınma [2]

Fakültesi / Enstitütü [1]

Yayın Türü [2]

Yayımlanma Yılı [3]

Dil [1]

Kaynak [3]

Veri Tabanları [6]

İndex Türü [3]

Yayıncı [3]

Bölümü [1]

Ulusal/Uluslararası [2]

Konu Başlıkları [12]

Effect of Storage Period on Acid Value and Sensory Attributes of Puffed Wheat Grains 'Badyrak Vanilla' and 'Badyrak with Whey'

Asılbek KULMIRZAYEV | Anarseyit DEYDİEV

Puffed grains made from whole wheat, corn or rice grains are ready-to-eat breakfast cereals that do not require additional preparation. Two recipes for puffed grain coatings were developed in the previous studies. Sunflower oil was used in the coating, which may affect storage stability. Due to lipid hydrolysis, free fatty acids may be released, causing rancid off-flavour. The aim of this study was to determine the changes in the acid value of lipids and sensory attributes of sweet-coated puffed wheat grains 'Badyrak vanilla' (BV) and 'Badyrak with whey' (MC) depending on temperature during th ...Daha fazlası

Makale 2023 Mühendislik Fakültesi Rural Sustainability Research49 ( 344 ) 26 Görüntülenme

Amino Acid and Fatty Acid Profile of the Mare's Milk Produced on Suusamyr Pastures of the Kyrgyz Republic During Lactation Period

Ayçürök MACİTOVA | Asılbek KULMIRZAYEV | Cıldızay ÖZBEKOVA | Aybek BODOŞOV

The high nutritional and health-promoting properties of kymyz, a traditional drink of nomads produced from mare's milk, are well-known and reported in literature. The composition of mare's milk is significantly different from that of cow and other ruminants. Fatty acid composition and amino acid profile of mare's milk produced at Suusamyr pastures of Kyrgyzstan were studied during four lactation months (May, June, July and August). The amino acid composition was determined by precolumn derivatization with diethyl ethoxymethylenemalonate (DEEMM) in high-performance liquid chromatography (HPLC) ...Daha fazlası

Konferans Bildirisi 2015 Mühendislik Fakültesi Procedia - Social and Behavioral Sciences195 83 Görüntülenme

Investigation of fatty acid composition, thermal and rheological behavior of yak, cow and horse fats

Camilya SMANALİYEVA | Cıldızay ÖZBEKOVA | Asılbek KULMIRZAYEV

The objective of this paper was to study the fatty acid composition, and thermal and rheological behavior of Kyrgyz yak (Bos grunniens) visceral fats compared to visceral fats of cow (Bos taurus) and horse (Equus caballus). The result of the studу revealed that the content of saturated fatty acids (SFA) in yak fat was higher than those of unsaturated fatty acids (UFA) (about 58.3 and 38.0 %, respectively). The UFA content in yak fat was higher compared to cow fat (about 27.1 %) and lower than that of horse fat (about 60.0 %). The melting temperatures determined using DSC were found to be 55.18 ...Daha fazlası

Makale 2019 Mühendislik Fakültesi MANAS Journal of Engineering (MJEN)7 ( 1 ) 75 Görüntülenme

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