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Index Type : SCI Expanded ✕Researcher : Canıl İSKAKOVA ✕
Collection [1]
Researcher [8]
UN Sustainable Development [6]
Faculty / Institute [1]
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Source [9]
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Subject Headings [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 ...More

Article 2023 Mühendislik Fakültesi Cellulose Chemistry and Technology57 ( 3-4 ) 50 Views
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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 ...More

Article 2023 Mühendislik Fakültesi Starch-Starke75 ( 9-10 ) 37 Views
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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 ...More

Article 2024 Mühendislik Fakültesi Biology and Fertility of Soils60 ( 4 ) 8 Views
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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 ...More

Article 2024 Mühendislik Fakültesi Journal of Food Composition and Analysis132 2 Views
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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 ...More

Article 2022 Mühendislik Fakültesi International Journal of Gastronomy and Food Science29 81 Views
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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

Article 2019 Mühendislik Fakültesi Journal of the American Society of Brewing Chemists : The Science of Beer77 ( 1 ) 62 Views
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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 ...More

Article 2019 Mühendislik Fakültesi Journal of Food Science and Technology56 ( 9 ) 67 Views
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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 ...More

Article 2019 Mühendislik Fakültesi European Food Research and Technology245 ( 10 ) 110 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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Investigation of the prebiotic potential of rice varieties for Lactobacillus acidophilus bacteria

Canıl İSKAKOVA

This study investigated the interaction of rice flour and two local strains of Lactobacillus acidophilus bacteria (LAB) from Kyrgyzstan used for the modification of a functional product for infant nutrition. White rice 2?/w and a local variety of brown rice 2?/w were used as prebiotic ingredients. The fermentation time of the samples ranged from 257 to 270 min to reduce the pH from 6.5 to 4.6. In the control product with 4?w/w) sugar the fermentation was faster (257 min), however, gel setting G

Article 2021 Mühendislik Fakültesi European Food Research and Technology247 ( 7 ) 50 Views
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Correction to: Investigation of nutritional characteristics and free radical scavenging activity of wild apple, pear, rosehip, and barberry from the walnut-fruit forests of Kyrgyzstan (vol 246, pg 1095, 2020)

Canıl İSKAKOVA

Correction to: Investigation of nutritional characteristics and free radical scavenging activity of wild apple, pear, rosehip, and barberry from the walnut-fruit forests of Kyrgyzstan (vol 246, pg 1095, 2020)

Correction 2021 Mühendislik Fakültesi European Food Research and Technology247 ( 8 ) 45 Views
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Investigation of nutritional characteristics and free radical scavenging activity of wild apple, pear, rosehip, and barberry from the walnut-fruit forests of Kyrgyzstan

Canıl İSKAKOVA | Cıldız ÖSKÖNBAEVA

This study is based on 2-year experimental results aimed at evaluating the nutritional value and pomological characteristics of wild fruits and berries from the walnut-fruit forests of southern Kyrgyzstan including apple (Malus sieversii var. kirgizorum), pear (Pyrus korshinskyi Litv.), rosehip (Rosa canina), or barberry (Berberis oblonga). Wild pear, characterised by its high level of alimentary fibres (8.76 g/100 g), offers a promising potential for industrial pectin production. Barberry features higher radical scavenging activity (antioxidant activity) as compared to Iranian and Turkish eco ...More

Article 2020 Mühendislik Fakültesi European Food Research and Technology246 ( 5 ) 98 Views
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