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Найденный: 4 Экземпляр 0.001 sn

Год публикации : 2022 ✕Кафедра : Gıda Mühendisliği ✕

Коллекция [1]

Ученые [7]

Устойчивое развитие ООН [5]

Факультет / Институт [1]

Вид публикации [1]

Год публикации [1]

Язык [1]

Источник [4]

Базы данных [5]

Вид индекса [2]

Издатель [4]

Кафедра [1]

Национальный/Международный [1]

Тематический рубрикатор [20]

AMINO ACID COMPOSITION AND SOME PHYSICOCHEMICAL PARAMETERS OF MULTI-FLORAL HONEY FROM MOUNTAINOUS REGIONS OF KYRGYZSTAN = Kırgızistan'ın Dağlık Bölgelerinden Elde Edilen Polifloralı (Çok Çiçekli) Balın Amino Asit Bileşimi ve Bazı Fizikokimyasal Parametreleri

Ayçürök MACİTOVA

Mountain animal food products are at the center of attention due to their intrinsic value and, as such, mountain beekeeping products deserve attention and effort for their valorisation. The work aimed at investigating the quality traits of mountain honey samples from Kyrgyzstan, giving particular emphasis on the amino acid profiles and their possible relationship with the other chemical-physical characteristics. The moisture content, acidity, pH, and diastase activity of honey samples were within the limits established by normative documents. The honey samples showed a higher diastase activity ...Более

Статья 2022 Mühendislik Fakültesi Uludağ Arıcılık Dergisi22 ( 2 ) 53 Просмотры

Chemical Composition and Antioxidant Activity of Sea-Buckthorn (Hippophae rhamnoides L.) Grown in Issyk-Kul Region, Kyrgyz Republic

Aygül USUBALİYEVA | Nurzat TOTUBAYEVA

The fruit of sea-buckthorn (Hippophae rhamnoides L.) is a rich source of nutrients and phytochemicals. This study determined the chemical composition and antioxidant activity of sea-buckthorn grown in Issyk-Kul region, Kyrgyz Republic, during maturation from August to November. Three different assays [ferric reducing antioxidant power (FRAP), DPPH radical scavenging activity (DPPH), and cupric ion reducing antioxidant capacity (CUPRAC)] were used to determine the antioxidant activity of sea-buckthorn fruits. Sea-buckthorn fruits had a sugar content of 6.57-8.08 g/100g, a dietary fiber content ...Более

Статья 2022 Mühendislik Fakültesi Akademik Gıda20 ( 4 ) 53 Просмотры

Rheological, microbiological and sensory properties of fermented khainak milk fermented with different starter cultures

Cıldızay ÖZBEKOVA | Aygül USUBALİYEVA | Ruslan ADİL AKAY TEGİN | Anarseyit DEYDİEV

A comparison study of the fermentation process of khainak (a hybrid of yak and cattle) and cow milk with commercial yoghurt (thermophilic), quark (mesophilic and mixed) starter cultures was conducted to find suitable starters using modern rheological, microbiological, and sensory methods. Lactic acid accumulation dynamic during the fermentation process of khainak milk with yoghurt starters was faster but did not differ from cow milk. The gel strength of the fermented khainak milk (206.3-447.2 Pa) was higher than that of cow milk (40-158 Pa). The total viable bacterial counts of all samples wer ...Более

Статья 2022 Mühendislik Fakültesi International Dairy Journal134 48 Просмотры

Thermal stability enhancement of berry anthocyanins by co-pigmentation with extracts from natural sources

Ayçürök MACİTOVA | Aydaykan KASIMAKUNOVA

The suitability of mandarin (MP), orange (OP) and pomegranate peel powders (PP) for co-pigmentation of dewberry, viburnum, red hawthorn, black hawthorn, and barberry anthocyanins was investigated. Spectrophotometric measurements indicated co-pigmentation causing both a hyperchromic effect (Delta ABS(max) 5-13) and bathochromic shift (Delta lambda (vis-max) up to 13 nm). The degradation kinetics of anthocyanins were estimated at temperatures ranging from 70 to 90 degrees C. First-order reactions with rate constants of 0.45-2.93 min(-1) and 0.30-2.00 min(-1) were observed for the reference and P ...Более

Статья 2022 Mühendislik Fakültesi International Journal of Food Engineering18 ( 7 ) 87 Просмотры

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