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Found: 62 Piece 0.003 sn
Department : Gıda Mühendisliği ✕
Collection [1]
Researcher [22]
UN Sustainable Development [6]
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Source [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 ...More

Article 2022 Mühendislik Fakültesi Uludağ Arıcılık Dergisi22 ( 2 ) 52 Views
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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 ...More

Article 2022 Mühendislik Fakültesi Akademik Gıda20 ( 4 ) 52 Views
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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 ...More

Article 2023 Mühendislik Fakültesi Rural Sustainability Research49 ( 344 ) 25 Views
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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 ...More

Article 2023 Mühendislik Fakültesi Journal of microbiology, biotechnology and food sciences13 ( 4 ) 18 Views
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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 ...More

Article 2023 Mühendislik Fakültesi Spectrochimica Acta Part A: Molecular and Biomolecular Spectroscopy306 19 Views
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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 ...More

Article 2023 Mühendislik Fakültesi Online Journal of Animal and Feed Research13 ( 6 ) 12 Views
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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 ...More

Article 2024 Mühendislik Fakültesi Food Science and Applied Biotechnology7 ( 1 ) 5 Views
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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 ...More

Article 2024 Mühendislik Fakültesi Food Science and Biotechnology ( Published online: 27 April 2024 ) 0 Views
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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 ...More

Article 2024 Mühendislik Fakültesi Food systems / Пищевые системы7 ( 1 ) 0 Views
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Kanatlılardan Escherichia coli O157 İzolasyonu Üzerine Çalışmalar = The Studies on Isolation of Escherichia coli O157 from Poultry

Zafer GÖNÜLALAN

Bu çalışmada kanatlı orijinli çeşitli materyallerde Esherichia coli O157 prevalansının saptanması amaçlandı. Bu amaçla 400 broiler et örneği, 400 broiler barsak içeriği, 400 yumurtacı tavuklara ait dışkı örneği ayrıca özel bir kanatlı mezbahanesinin farklı birimlerinden (haşlama tank suyu, duvar ve iç organ çıkarılma ünitesi) alınan 80 adet svap örneği çalışmaya dahil edildi. Materyaller Mart 2010 ile Şubat 2011 arasındaki bir yıl süresince 3 ay aralıklarla (her mevsim) alındı. E.coli O157’nin izolasyonu, novobiocin’li E.coli buyyonda ön zenginleştirme, bunu takiben immunomanyetik separasyon i ...More

Article 2014 Mühendislik Fakültesi Erciyes Üniversitesi Veteriner Fakültesi Dergisi11 ( 1 ) 68 Views
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Detection of Escherichia coli O157:H7 using immunomagnetic separation and mPCR in Turkish foods of animal origin

Zafer GÖNÜLALAN

The present study was conducted to investigate the presence of Escherichia coli O157:H7 in food samples of animal origin and to detect its virulence genes by immunomagnetic separation technique and multiplex PCR (mPCR). A total of 500 samples (consisting of diced meat, minced meat, burger, raw cow's milk and raw cow's milk cheese) were analysed. Escherichia coli O157:H7 was detected in 5 (1%) of 500 analysed samples including two diced meat, one minced meat and two raw-milk cheese. None of the burger samples tested contained E. coli O157:H7. Three isolates obtained from minced and diced meat w ...More

Article 2013 Mühendislik Fakültesi Letters in Applied Microbiology57 ( 4 ) 111 Views
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The Problem of Terrorism in Central Asia and Countering Terrorist Activities in Kyrgyzstan

Bakıt BORKOYEV

This article discusses the sources and characteristics of terrorism in Central Asia, particularly in Kyrgyzstan as well as the scope and effectiveness of counter-terrorism measures in the region. The article analyzes the threats to regional security, nature of radicalism, reasons of population's involvement in radical politics and the impact of Afghanistan on the problem of terrorism in the region. The article also focuses on the phenomenon of terrorism in Kyrgyzstan by identifying its main causes, such as weak political institutions, the crisis of ideology in the post-Soviet era and Kyrgyzsta ...More

Proceedings Paper 2013 Mühendislik Fakültesi Afghanistan and Central Asia: NATO's Role in Regional Security since 9/11 : Book Series: NATO Science for Peace and Security Series - E: Human and Societal Dynamics106 71 Views
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