Filtreler

Bulunan: 4 Adet 0.001 sn

Bölümü : Gıda Mühendisliği ✕Konu Başlıkları : rheology ✕

Koleksiyon [1]

Araştırmacılar [5]

BM Sürdürülebilir Kalkınma [2]

Fakültesi / Enstitütü [1]

Yayın Türü [1]

Yayımlanma Yılı [4]

Dil [2]

Kaynak [4]

Veri Tabanları [7]

İndex Türü [4]

İndex Türü 2 [1]

Yayıncı [4]

Bölümü [1]

Ulusal/Uluslararası [2]

Konu Başlıkları [23]

COMPARATIVE STUDY OF FERMENTATION PROCESSES OF YAK AND COW MILK

Aygül USUBALİYEVA | Cıldızay ÖZBEKOVA

Yak milk is a valuable raw material for the production of functional food. Investigation of the fermentation process with commercial starter cultures is conducted to find suitable starters for producing fermented yak milk products on an industrial scale using modern rheological, microbiological, and sensorial methods. According to the acidification curve and rheological measurement, the gel-forming time of yak milk with mesophilic, thermophilic and mixed (meso-thermophilic) starter cultures was not significantly different from cow milk; but, yak milk had a significantly higher gel strength in ...Daha fazlası

Makale 2023 Mühendislik Fakültesi Journal of microbiology, biotechnology and food sciences13 ( 4 ) 18 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

Разработка новой рецептуры фруктово-овощных пюре с медом и рисом для детского питания

Camilya SMANALİYEVA

Питание является одним из главных факторов, обеспечивающих нормальный рост и развитие ребенка. В Кыргызстане проживает около 160 298 детей в возрасте до 1 года, для которых необходимо специальное детское питание и эта потребность обеспечиваются только за счёт дорогих импортных продуктов. Целью исследования являлось разработка рецептур и технологии новых фруктово-овощных пюре для детского питания с использованием местного сырья. Для разработки нового продукта были выбраны яблоки, груша, тыква. Особенность новых рецептов заключается в использовании рисовой муки и меда, которые являются источнико ...Daha fazlası

Makale 2018 Mühendislik Fakültesi Вестник Воронежского государственного университета инженерных технологий80 ( 4 ) 79 Görüntülenme

Comparison of Rheological and Colorimetric Measurements to Determine α-amylase Activity for Malt Used for the Beverage Bozo

Canıl İSKAKOVA | Camilya SMANALİYEVA | Asılbek KULMIRZAYEV

In the current study, rheological and colorimetric methods were compared for determination of α-amylase activity of grain malt, used for Kyrgyz traditional fermented beverage Bozo. The highest α-amylase activity determined by colorimetric method was found in barley malt (32.83 A), followed by wheat (32.09 A), and was lowest in millet malt (10.82 A) and maize malt (10.76 A). Rheological parameters of millet porridge without and with malt were studied. The liquefaction effect of millet porridge after addition of malt was determined with rotational and oscillatory measurements. Results from stati ...Daha fazlası

Makale 2017 Mühendislik Fakültesi International Journal of Food Properties20 ( 9 ) 96 Görüntülenme

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