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.

36
T91
Tuleshova, Z.
    Investigation of the composition of polyphenolic substances of the juice from artichoke tubers. [Текст] / Z. Tuleshova, G. I. Baigazieva, E. Askarbekov // News of national academy of sciences of the republic of Kazakhstan. . - 2021. - №2. - P. 142-148
ББК 36

Рубрики: Пищевые производства

Кл.слова (ненормированные):
jerusalem artichoke -- chemical composition -- nutritional value -- polyphenolic substances
Аннотация: In this article, the chemical composition of tubers and juice-semi-finished products from jerusalem artichoke is investigated. The results of the studies showed that the bulk of the dry substances in jerusalem artichoke tubers are carbohydrates, most of which are represented by fructosides. In the semi-finished juice passes: oligosaccharides 22.54 %, monosaccharides 1.61%, as well as part of the structural polysaccharides-fiber 0.07 %, pectin substances 1.84 %.
Держатели документа:
WKU
Доп.точки доступа:
Baigazieva, G.I.
Askarbekov, E.