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Найденный: 55 Экземпляр 0.002 sn
Вид публикации : Статья ✕Кафедра : Gıda Mühendisliği ✕
Коллекция [1]
Ученые [21]
Устойчивое развитие ООН [11]
Факультет / Институт [1]
Вид публикации [1]
Год публикации [16]
Язык [4]
Источник [33]
Базы данных [16]
Вид индекса [5]
Вид индекса 2 [3]
Издатель [23]
Кафедра [1]
Национальный/Международный [2]
Тематический рубрикатор [35]
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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
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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
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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 ...Более

Статья 2023 Mühendislik Fakültesi Rural Sustainability Research49 ( 344 ) 26 Просмотры
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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 ...Более

Статья 2023 Mühendislik Fakültesi Journal of microbiology, biotechnology and food sciences13 ( 4 ) 18 Просмотры
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Study of relations between chemical, colour and fluorescence properties of raw and dried meat powders of cow and yak (Bos grunniens)

Cıldızay ÖZBEKOVA | Asılbek KULMIRZAYEV

Gluteus medius, Longissimus thoracis, and Semitendinosus muscles from the cow and yak (Bos grunniens) reared in the Kyrgyz Republic were dried by convective (hot air) drying and freeze drying. The dried muscles were grinded into fine powders and along with raw muscles were evaluated for water activity (aW), chemical composition (moisture, fat, protein), colour characteristics (L, a, and b values), fluorescence of intrinsic fluorophores (tryptophan, vitamin A, and riboflavin). Processing of measured data tables using common components and specific weights analysis (CCSWA) showed close relations ...Более

Статья 2023 Mühendislik Fakültesi Spectrochimica Acta Part A: Molecular and Biomolecular Spectroscopy306 19 Просмотры
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The process of yak milk fermentation by polycomponent starter culture

Aygül USUBALİYEVA | Cıldızay ÖZBEKOVA | Anarseyit DEYDİEV

The paper presents a comparative characteristic of the fermentation processes of yak and cow milk samples with a high fat content of 1.5 and 6 with a multicomponent starter culture, which includes Lactobacillus acidophilus, Bifidobacterium animalis subsp Lactis and Streptococcus thermophiles. Acid formation in the process of milk fermentation under the influence of the starter microflora was assessed by the dynamics of changing in titratable (Ac) and active (pH) acidity over time. The course of the formation of the structure of the resulting clot was monitored on a rheometer, fixing the viscos ...Более

Статья 2023 Mühendislik Fakültesi Online Journal of Animal and Feed Research13 ( 6 ) 12 Просмотры
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The free amino acid profiling of milk-and cereal-based Kyrgyz ethnic fermented beverages and their contribution to taste formation

Ayçürök MACİTOVA

The present study aimed to determine the content of 18 free amino acids (FAA), including 10 essential amino acids, in traditional fermented beverages and their umami, sweet and bitter taste potential. The FAAs of traditional dairy and cereal-based fermented beverages were measured using high-performance liquid chromatography (HPLC) with a diode array detector and derivatization with diethyl ethoxymethylenemalonate (DEEMM). FAA content and taste attributes with a focus on umami, sweet and bitter were presented for koumiss, ayran, carbonated ayran, boza, boza with sea buckthorn, and maksym. The ...Более

Статья 2024 Mühendislik Fakültesi Food Science and Applied Biotechnology7 ( 1 ) 5 Просмотры
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Application of selected lactic acid bacteria isolates for bread production without baker's yeast

Ayçürök MACİTOVA | Acar Makambay Kızı

The isolates of lactic acid bacteria (LAB) from traditional fermented koumiss and homemade dry rye sourdough were examined for their potential to be used in bread production without baker’s yeast. Among twenty isolates, three with superior fermentation ability and acidification capability were identified by 16S rRNA gene sequencing. Leuconostoc mesenteroides from koumiss, Levilactobacillus brevis from 48 h activated rye sourdough, and Leuconostoc citreum from rye sourdough extract were singly and mixed (1:1:1) inoculated into liquid sourdoughs and used for bread-making tests. Bread prepared wi ...Более

Статья 2024 Mühendislik Fakültesi Food Science and Biotechnology ( Published online: 27 April 2024 ) 0 Просмотры
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Feeding ration of yaks of the Kyrgyz population and its influence on the biochemical composition of milk

Aygül USUBALİYEVA

Yaks are the large herbivorous ruminants that live in high mountain pastures at altitudes from 2,000 to 4,000 m above sea level. This environment is quite harsh, and yaks calmly tolerate extreme cold — down to minus 40 ºС. The main food of yaks are herbaceous plants, the vegetation season of which in a cold mountain climate is short, about 3–4 months, and therefore they feed mostly on wilted pasture, which is, in principle, sufficient for these animals. At the end of winter, when the amount of pasture feed decreases, the animals become malnourished and lose weight. Therefore, yak farmers often ...Более

Статья 2024 Mühendislik Fakültesi Food systems / Пищевые системы7 ( 1 ) 0 Просмотры
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Development Of Haccp Plan For Flour Production Line = Un Üretim Hattında HACCP Planının Uygulanması

Ece SEMERCİOĞLU | Aydaykan KASIMAKUNOVA | Ruslan ADİL AKAY TEGİN

In this study, it is aimed to determine the critical control points of a flour production line in a millot Kyrgyzstan. Hazard analysis of the production line was done and 5 different critical control points have been identified and corresponding process steps are classified as follows: Reseiving of wheat, storage of wheat, removal of foreign materials by metal magnite, storage of ready-made product without packaging, storage of ready-made product. The safety of control points outside the critical control points is ensured by prerequisite programs. The HACCP Plan has been established for the pr ...Более

Статья 2017 Mühendislik Fakültesi MANAS Journal of Engineering (MJEN)5 ( 3 ) 91 Просмотры
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Определение аминокислотного состава коровьего молока методом жидкостной хроматографии с применением предколоночной дериватизации = Determination of Amino Acid Composition of Cow’s Milk by Liquid Chromatography Using Precolumn Derivatization

Ayçürök MACİTOVA | Asılbek KULMIRZAYEV

Применение процедуры предколоночной дериватизации с диэтилэтоксиметиленмалонатом в определении содержания аминокислот молока, методом обращенно-фазовой хроматографии с диодно матричным детектированием было исследовано. Установлено влияние рН среды на коэффициент отклика. Оптимизированы условия модификации аминокислот образцов при проведении процедуры пробоподготовки. Было достигнуто полное разделение 18 аминокислот. В молоке коровы преобладала глутаминовая кислота, концентрация которой была в два раза больше чем лейцин и лизин, и в три раза больше чем аспарагиновая кислота.- The application o ...Более

Статья 2017 Mühendislik Fakültesi MANAS Journal of Engineering (MJEN)5 ( 3 ) 95 Просмотры
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Determination of amino acid profile of mare milk produced in highlands of the Kyrgyz Republic during the milking season

Ayçürök MACİTOVA | Asılbek KULMIRZAYEV

This study was carried out to determine the influence of milking season on amino acid (AA) profile and chemical composition of milk samples from Kyrgyz native breed mares under traditional pasture conditions. Milk samples were collected monthly from May to August 2014 from mares grazing at 2,200 m above sea level. The AA composition was determined by precolumn derivatization with diethyl ethoxymethylenemalonate in HPLC and 18 AA were determined in mare milk. The analytical parameters of linearity (0.01–4 μg/mL), precision of the method (0.26–4.88% relative standard deviation), derivatization p ...Более

Статья 2016 Mühendislik Fakültesi Journal of Dairy Science99 ( 4 ) 109 Просмотры
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