Электронный каталог

36
S53
Shunekeyeva, А. А.
    Improving sensory and quality properties of yogurts from goat's milk. [Текст] / А. А. Shunekeyeva, M. K. Alimardanova, A. A. Majorov, G. S. Yeszhanov, O. V. Koltyugina // News of national academy of sciences of the republic of Kazakhstan. . - 2021. - №2. - P. 120-127
ББК 36

Рубрики: Пищевое производство

Кл.слова (ненормированные):
blackthorn fruits -- cherry -- goat milk -- nutritional value -- sensory properties -- yogurt
Аннотация: The overall acceptability decreases when adding the non-roasted amaranth flour in a product. The main weakness of this study was the paucity of size of our panel (10 people). With a small sample size, caution must be applied, as the findings might not be transferable to show objective data.
Держатели документа:
WKU
Доп.точки доступа:
Alimardanova, M. K.
Majorov, A. A.
Yeszhanov, G. S.
Koltyugina, O. V.

28
N16
Naguman, P.N.
    Phytoncides in the composition of common bird cherry. [Текст] / P.N. Naguman // News of national academy of sciences of the republic of Kazakhstan. . - 2021. - №3. - P. 70-75
ББК 28

Рубрики: Biology

Кл.слова (ненормированные):
Bird cherry -- phytoncides -- plant -- bacteria -- protozoa -- useful properties
Аннотация: The presence of tannins and essential oil in the fruit has an anti-inflammatory effect, which is used to treat inflammatory processes in the gastrointestinal tract and dysentery. The infusion of cherry fruits has a destructive effect on microorganisms. Preparations of the fruits of the common cherry have an antiseptic effect. They are used in dental practice in the treatment of inflammatory processes of the oral mucosa, paradontosis, toothache and hypovitaminosis.
Держатели документа:
WKU
Доп.точки доступа:
Zhorabek, A.A.
Amanzholova, A.S.
Kulakov, I.V.
Rakhimbaeva, A.N.