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Number of the journal, №: 2018. № 1
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.
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.
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.
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.
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.
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
In last year's, vegetable raw materials have been used in the production of meat products in many
countries. Of particular relevance is the possibility of using in the meat products of grain crops thanks to their
high nutritional value and functional and technological properties. These cultures are a source of dietary fiber
and contribute significantly to increasing the resistance of the human body to the harmful effects of the
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
Annotation. The article discusses the tools for regulating social relations in the Kazakh state, formed by
the dominant system of patriarchal-feudal relations from the middle of the 15th century to the beginning of the
17th centuries. Historically, the primary type of legal system in the Kazakh society is associated with the
emergence of the Kazakh Khanate.
This article discusses the use of onomastic units in the poems of I. Bayzakova «Akbope», «Kuralai-
Sulu», «Kyrmyz-Zhanai», «Cleopatra».