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UN Sustainable Development : Good health and well ... ✕Researcher : Asılbek KULMIRZAYEV ✕
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Prof. Dr. Asılbek KULMIRZAYEVMühendislik Fakültesi
Good health and well-beingEnsure healthy lives and promote well-being for all ages
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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) ...More

Proceedings Paper 2015 Mühendislik Fakültesi Procedia - Social and Behavioral Sciences195 83 Views
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Urgent Measures to Improve Food Quality and Safety Control in the Kyrgyz Republic

Asılbek KULMIRZAYEV

The chapter discusses the food quality and safety control system in the Kyrgyz Republic. Specifically, the chapter introduces current socio-economic situation, characterization of the domestic food market, and elements of the national food control system upon adopting a series of new regulations since 2004. The new food safety system is progressively setting up, but there are a number of problems that holds back the implementation of new approaches to the assurance of food safety. These problems are mainly related to the underdeveloped national economy and poor socio-economic status of the pop ...More

Proceedings Paper 2012 Mühendislik Fakültesi Strategies for Achieving Food Security in Central Asia44 ( 2 ) 75 Views
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Study of moisture content and water activity of rice using fluorescence spectroscopy and multivariate analysis

Cıldızay ÖZBEKOVA | Asılbek KULMIRZAYEV

The potential of fluorescence spectroscopy for non-destructive and rapid measurement of moisture content (MC) and water activity (a(W)) of rice was examined. A total of n 15 samples of rice produced at different locations were studied. The emission fluorescence spectra of tryptophan (305-600 nm, excitation: 290 nm) and emission fluorescence spectra of riboflavin (410-700 nm, excitation: 370 nm) were collected from milled rice. MC and a(W) of the rice samples were measured. Spectral data were subjected to principal component analysis (PCA) and partial least squares discriminant analysis (PLSDA) ...More

Article 2019 Mühendislik Fakültesi Spectrochimica Acta Part A: Molecular and Biomolecular Spectroscopy223 81 Views
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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 ...More

Article 2017 Mühendislik Fakültesi International Journal of Food Properties20 ( 9 ) 96 Views
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Fluorescence spectroscopy as a non destructive method to predict rheological characteristics of Tilsit cheese

Cıldızay ÖZBEKOVA | Asılbek KULMIRZAYEV

The objective of this study was to investigate the potential of fluorescence spectroscopy to predict rheological characteristics of semi-hard cheeses as yield stress (τL), flow stress (τF), storage modulus (G′) and loss modulus (G″) measured at linear-viscoelastic, yield stress and flow stress oscillation regions. Melting temperatures and chemical composition of the semi-hard cheeses were also predicted using fluorescence spectra. Principal component analysis (PCA) and partial least squares regression (PLSR) were applied to the fluorescence spectra to extract information on the rheological pro ...More

Article 2017 Mühendislik Fakültesi Journal of Food Engineering210 120 Views
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