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Найденный: 18 Экземпляр 0.000 sn
Факультет / Институт : Mühendislik Fakültes ... ✕Ученые : Canıl İSKAKOVA ✕
Коллекция [1]
Ученые [9]
Устойчивое развитие ООН [6]
Факультет / Институт [1]
Вид публикации [2]
Год публикации [7]
Язык [3]
Источник [12]
Базы данных [9]
Вид индекса [4]
Издатель [8]
Кафедра [2]
Национальный/Международный [2]
Тематический рубрикатор [35]
Yrd. Doç. Dr. Canıl İSKAKOVAMühendislik Fakültesi
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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 ...Более

Статья 2023 Mühendislik Fakültesi Cellulose Chemistry and Technology57 ( 3-4 ) 50 Просмотры
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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 ...Более

Статья 2023 Mühendislik Fakültesi Starch-Starke75 ( 9-10 ) 37 Просмотры
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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 ...Более

Статья 2023 Mühendislik Fakültesi MANAS Journal of Engineering (MJEN)11 ( 1 ) 25 Просмотры
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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 ...Более

Статья 2023 Mühendislik Fakültesi KSU Tarım ve Doğa Dergisi - KSU Journal of Agriculture and Nature26 ( 5 ) 12 Просмотры
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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 ...Более

Статья 2024 Mühendislik Fakültesi Biology and Fertility of Soils60 ( 4 ) 8 Просмотры
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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 ...Более

Статья 2024 Mühendislik Fakültesi Journal of Food Composition and Analysis132 2 Просмотры
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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 ...Более

Статья 2022 Mühendislik Fakültesi International Journal of Gastronomy and Food Science29 81 Просмотры
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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

Статья 2019 Mühendislik Fakültesi Journal of the American Society of Brewing Chemists : The Science of Beer77 ( 1 ) 62 Просмотры
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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 ...Более

Статья 2019 Mühendislik Fakültesi Journal of Food Science and Technology56 ( 9 ) 67 Просмотры
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Determination of physicochemical parameters, phenolic content, and antioxidant capacity of wild cherry plum (Prunus divaricata Ledeb.) from the walnut-fruit forests of Kyrgyzstan

Camilya SMANALİYEVA | Canıl İSKAKOVA | Cıldız ÖSKÖNBAEVA

Wild fruits and berries from the walnut-fruit forests of Kyrgyzstan may hold nutritional and health benefits for humans. Since information on their nutritional value is scarce, physical properties and nutritional value of naturally occurring red, black, and yellow cherry plum fruits (Prunus divaricata Ledeb.) were evaluated. The wild cherry plums featured moisture contents between 81.07 and 85.87%, reducing sugar contents of 6.83-8.42%, alimentary fiber of 0.78-1.38%, ash contents of 0.48-0.74%, acidity levels of 0.97-2.31%, and ascorbic acid concentrations of 16.00-30.25 mg/100 g. The total p ...Более

Статья 2019 Mühendislik Fakültesi European Food Research and Technology245 ( 10 ) 110 Просмотры
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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 ...Более

Статья 2017 Mühendislik Fakültesi International Journal of Food Properties20 ( 9 ) 96 Просмотры
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Улуттук бозо ичимдиги - даярдоо ыкмалары жана ачытуучу микроорганизмдер = Honey, reducing sugar, diastase number, Kyrgyzstan

Canıl İSKAKOVA | Anarseyit DEYDİEV | Asılbek KULMIRZAYEV

Ферменттелген тамак-аш азыктары – чийки заттын тамак-аш баалуулугун жана органолептикалык касиеттерин бир кыйла жогорулатып, азыктын сактоо мөөнөтүн узарткандыктан дүйнө жүзү боюнча чоң мааниге ээ. Бозо жана бозо сыяктуу ичимдиктер Орто Азияда, Түркия, Орусия, Чыгыш Европа, Африка өлкөлөрүндө, Жакынкы Чыгышта жана Түндүк Иранда жасалат. Бул ичимдиктердин азыктык жана биологиялык баалуулугу жогору болгондуктан адамдын күнүмдүк рационундагы мааниси абдан чоң. Суусундуктар углеводдор, витаминдер, минералдык заттар, органикалык кислоталар жана башка биологиялык активдүү компоненттердин булагы болу ...Более

Статья 2017 Mühendislik Fakültesi MANAS Journal of Engineering (MJEN)5 ( 1 ) 163 Просмотры
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