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Development of production technology of meat products with radioprotective properties
Annotation: The article is devoted to the question of how to protect organisms with meat products as the main sources of protein nutrition. The purpose of this article is to study the technology of production of meat products and the identification of unresolved problems in connection with the direction of products. Developed proposals for the use of experimental data to improve the production technology of meat products using radioprotective properties.
Author: A.Т. Khamitova, L.I. Prоskurina
Year of release: 2018
Number of the journal: 1(69)
Heading: Technical sciences and technologies
Keywords: Key words: radioprotective properties, protein nutrition, meat products, lamb meat, oyster mushrooms
Innovative technologies for enrichment of flour from wheat grain
Annotation: The technogenic impact on the ecological environment led to a decrease in the amount of natural food consumed and a change in its qualitative composition. The article discusses the innovative direction – enrichment of food with micronutrients. New types of bread with functional properties for mass nutrition are developed.
Author: Zh.K. Оryzbayeva, T.A. Nazarenko
Year of release: 2018
Number of the journal: 1(69)
Heading: Technical sciences and technologies
Keywords: Key words: wheat grain, wheat flour, micronutrients, food enrichment, nutrition, fortification
Development of semi-finished products from cultured mushrooms «Oyster mushroom»
Annotation: The aim of the article is to analyze the study of cultured mushroom «Oyster mushroom». On the basis of laboratory experiments on the grown mushroom recipes of meat semi-finished products with its use are developed. After passing laboratory tests, meat products were recommended for population nutrition. The healing properties and ease of growing a cultivated mushroom are noted.
Author: A.V. Omelnitskaya, E.F. Krasnoperova
Year of release: 2018
Number of the journal: 1(69)
Heading: Technical sciences and technologies
Keywords: Key words: fungus «Oyster mushroom», semi-finished meat products, nutrition, growing technology
The possibility of applying carbon fuel material in agro-industrial complex
Annotation: The variants of the use of carbon as a heat-generating material in the agro-industrial complex are highlighted. This will significantly save energy, improve the environment, reduce the cost of operation, repair and maintenance of buildings and structures.
Author: M.S. Omarov, I.V. Kogay, M.A. Bayandin, B.K. Dusenalin
Year of release: 2018
Number of the journal: 1(69)
Heading: Technical sciences and technologies
Keywords: Key words: carbon, heat-generating materials
Development of a quality control system based on the principles of HACCP for the production of sour cream at a diary factory
Annotation: The article is devoted to risk analysis, methods of ensuring dairy products safety. Furthermore, the author dwells on such tool of quality control as a decision tree. The article presents the plan of HACCP for a diary enterprise on an example of the production a sour cream with 15-20 % of fat content.
Author: G.V. Magayeva, T.A. Nazarenko
Year of release: 2018
Number of the journal: 1(69)
Heading: Technical sciences and technologies
Keywords: Key words: dairy products, HACCP, control point, hazard analysis
Introduction of a quality and safety management system for dairy products based on international standards
Annotation: The article is devoted to the current problem of quality control and safety of dairy products. The article provides a generalized description of the system models, discusses the main problems and advantages in implementing the quality control system in small and medium-sized dairy enterprises.
Author: G.V. Magayeva, T.A. Nazarenko
Year of release: 2018
Number of the journal: 1(69)
Heading: Technical sciences and technologies
Keywords: Key words: dairy products, HACCP, control technology, management system
Research and selection of the main raw material for the functional drink
Annotation: Consumer demand for functional foods in connection with the dynamic development of the trend of a healthy lifestyle increases from year to year. That is why the development of fundamentally new products with high nutritional and biological value, which heal and normalize the intestinal microflora, have a high antagonistic activity against a wide range of pathogenic microorganisms is relevant now.
Author: А.Б. Edilov, E.F. Krasnoperova
Year of release: 2018
Number of the journal: 1(69)
Heading: Technical sciences and technologies
Keywords: Key words: functional food, fruit juices, grapes, varieties
Expansion of pyroplasmosis of different canine breeds in the Pavlodar city
Annotation: The article presents the results of studies conducted at the veterinary clinic «Jean» in the city of Pavlodar. It is noted, that for the period 2013-2017. 348 cases of disease in dogs were registered by pyroplasmosis – a protozoal disease caused by parasitic organs of the genus Piroplasma. The authors described the clinical symptoms of disease in animals, as well as the nature of the flow of infectious diseases.
Author: D.I. Volchok, L.S. Komardina,
Year of release: 2018
Number of the journal: 1(69)
Heading: Technical sciences and technologies
Keywords: Key words: invasive diseases, piroplasmosis of dogs, breeds of dogs, ticks, vaccination of dogs
The study of physical and biological characteristics of raw materials and the creation of technology of molecular products
Annotation: In this article, the physical and biological characteristics of raw animal and plant material for protein-inoil emulsion and the technology of the meat molecular product «Pressed horse meat in the form» were considered.
Author: A.O. Aldabergenova, T.A. Nazarenko
Year of release: 2018
Number of the journal: 1(69)
Heading: Technical sciences and technologies
Keywords: Key words: molecular cuisine, protein-in-oil emulsion, meat, horsemeat, restructured products