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Загальна кількість знайдених документів : 5
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1.

Ibraimova S. 
Development of recipe composition of bread with the inclusion of juniper using mathematical modeling and assessment of its quality [Електронний ресурс] / S. Ibraimova, R. Uazhanova, М. Mardar, A. Serikbaeva, N. Tkachenko, D. Zhygunov // Восточно-Европейский журнал передовых технологий. - 2020. - № 6(11). - С. 6-16. - Режим доступу: http://nbuv.gov.ua/UJRN/Vejpte_2020_6(11)__2
In order to determine the influence of juniper fruits (Juniperus communis L) on the formation of bread quality, the optimization of the component composition of a new product with increased nutritional value was carried out. To optimize the recipe composition, the response surface methodology was used. The maximum value of the complex indicator of the quality of new bread is noted when the mass fraction of sodium chloride is 1,45 % and the mass fraction of crushed juniper fruits is 3,17 %. According to the developed recipe, prototypes of the product were developed and the main quality indicators were determined. Based on the analysis of the chemical composition, it was found that bread with the inclusion of 3 % crushed juniper fruits is characterized by an increased content of protein, fiber, vitamins, micro- and macroelements compared to the control sample. The influence of juniper on microbiological parameters and shelf life of the finished product was established. The new type of fortified bread with the addition of 3 % crushed juniper fruits can be stored without changing the quality indicators for up to 72 hours, which exceeds the same indicator of the control bread sample. In the course of the study, the influence of juniper on the antioxidant activity and safety indicators of bread was determined. The inclusion of crushed juniper fruits in the bread made it possible to double the antioxidant activity compared to the control sample, which is 15,5 and 7,5 mg/100 g, respectively. In terms of safety indicators, the developed bread fully meets the requirements of regulatory documents. The results obtained make it possible to recommend for production a new type of fortified bread with increased nutritional value with the inclusion of crushed juniper fruits in its recipe, which will expand the range of health products.
Попередній перегляд:   Завантажити - 579.803 Kb    Зміст випуску    Реферативна БД     Цитування
2.

Kazhymurat A. 
Optimization of the haccp safety control system for collagen hydrolysate production by implementing the fmea model [Електронний ресурс] / A. Kazhymurat, R. Uazhanova, D. Tlevlessova, N. Zhexenbay, U. Tungyshbayeva, S. Mannino // Восточно-Европейский журнал передовых технологий. - 2021. - № 2(11). - С. 50-60. - Режим доступу: http://nbuv.gov.ua/UJRN/Vejpte_2021_2(11)__7
This study was carried out to determine the impact of the HACCP control system on the safety of the final products of collagen hydrolysate production. The object of the study was equine connective tissue. Using the FMEA model, established by a three-factor assessment of the risk priority number (RPN), critical control points (CCP) in the processes of hydrolysis, inactivation of the enzyme preparation, drying and storage were identified. For two CCP, measures for continuous monitoring were identified, and critical limits were developed. For CCT 1, the calculation of optimal fermentation processes using a mathematical model for the hydrolysis of raw materials is given. The optimal values of the Neutrase enzyme, providing a maximum content of water-soluble proteins of 55,0 mg/cm<^>3, were determined: T = 37 <^>oC, dosage 5 Pa/g, t = 210 min. For CCP 2, to avoid protein denaturation during hydrolysis, a critical limit was developed by determining the heat inactivation point and optimum temperature. Experimental analyses show that the inactivation point of the Neutrase enzyme, estimated by the rate of FTN accumulation, which has 20 % at 60 <^>oC, is reached at the 11th minute. As a result of the study, the effect of enzyme preparations on the safety of collagen hydrolysate was also determined. The result confirms that the Neutrase enzyme preparation had a positive effect on all safety indicators compared to the Trypsin enzyme. The optimal parameters for reducing microbiological indicators, pesticides, antibiotic and toxic metals are: T = 40 <^>oC, duration 210 min, dosage of the Neutrase enzyme 5 units/Pa. The results can be used in collagen hydrolysate production to better ensure the quality and safety of the final product.
Попередній перегляд:   Завантажити - 1.833 Mb    Зміст випуску    Реферативна БД     Цитування
3.

Tungyshbayeva U. 
Development of a methodology for determining the critical limits of the critical control points of the production of bakery products in the Republic of Kazakhstan [Електронний ресурс] / U. Tungyshbayeva, S. Mannino, R. Uazhanova, M. Adilbekov, M. Yakiyayeva, A. Kazhymurat // Восточно-Европейский журнал передовых технологий. - 2021. - № 3(11). - С. 57-69. - Режим доступу: http://nbuv.gov.ua/UJRN/Vejpte_2021_3(11)__8
This study was conducted to determine the impact of the HACCP management system on the safety of final products in baked goods production. The object of the study is two critical control points of the production of bakery products, which in turn affect the indicator of microbiological quality and safety of finished products. Using a mathematical model, the critical limits of critical control points (CCP) were determined - in the baking and cooling processes of baked goods. For the two CCPs, measures for continuous monitoring have been defined and critical limits have been developed. For CCT 1, a theoretical calculation using a mathematical model is given: the critical limit of the baking process (95,2 - 99,1 <^>oC in the center of the crumb), by controlling this process, the company controls the biohazard factor, for CCP 2 the critical limit of cooling the finished product to a temperature of 22,84 <^>oC in the center of the crumb for safe packing. The presentation of the results of the development of critical control limits and critical points of the production of bakery products using the construction of mathematical modeling is the theoretical beginning of further research. When compiling the model, the physical parameters of a specific dough with a certain geometric shape were used, from which the bakery product is baked. The use of a mathematical model allows predetermining the baking parameters for the dough of any initial concentration. The results can be used in the production of baked goods to better ensure the quality and safety of the final product.
Попередній перегляд:   Завантажити - 1.116 Mb    Зміст випуску    Реферативна БД     Цитування
4.

Serikbaeva A. 
Determining optimal process parameters for sprouting buckwheat as a base for a food seasoning of improved quality [Електронний ресурс] / A. Serikbaeva, B. Tnymbaeva, M. Mardar, N. Tkachenko, S. Ibraimova, R. Uazhanova // Eastern-european journal of enterprise technologies. - 2021. - № 4(11). - С. 6-16. - Режим доступу: http://nbuv.gov.ua/UJRN/Vejpte_2021_4(11)__3
In order to determine the influence of temperature and time of germination of the Bogatyr variety buckwheat on a change in the content of vitamins E, C, and B group, the germination parameters were optimized when developing a new type of seasoning. To optimize the germination parameters, the response surface methodology was used. The maximum total content of B, E, and C group vitamins in the sprouted buckwheat (4,591 mg/100 g) was observed at a temperature of 21,5 <^>oC and the duration of germination of 3 days. The Bogatyr variety buckwheat was sprouted for 4 days. Changes in the nutritional and biological value of the sprouted grains were registered after 24 hours. Based on the comparative chemical analysis, it was established that the content of protein, fiber, vitamins, amino acids increases during the germination of buckwheat in comparison with the control sample. The protein content on day 4 increases by 1,38 times compared to control. At the same time, the mass fraction of carbohydrates on day 4 is reduced by 1,57 times; the mass fraction of fat - by 2 times. It was established that the prototype seasoning that contains 30 % of sprouted buckwheat is characterized by a higher content of protein, vitamins, micro-and macronutrients compared to the control sample (without the addition of sprouted buckwheat). Adding the sprouted buckwheat grain to the seasoning has made it possible to increase by 25 % the antioxidant activity of the finished product compared to the control sample, which is 259,09 and 383,72 mg/100 g, respectively. In terms of safety indicators, the new product fully complies with the requirements for sanitary and hygienic safety. The results reported here give reasons to recommend the production of a new type of seasonings of enhanced nutritional value based on the sprouted Bogatyr variety buckwheat, which could expand and improve the quality of nutrition.
Попередній перегляд:   Завантажити - 3.387 Mb    Зміст випуску    Реферативна БД     Цитування
5.

Tungyshbayeva U. 
Devising preventive actions in the production of broiler chickens using ultraviolet radiation for long-term storage based on risk analysis [Електронний ресурс] / U. Tungyshbayeva, R. Uazhanova, K. Tyutebayeva, D. Balev // Eastern-European journal of enterprise technologies. - 2022. - № 3(11). - С. 53-59. - Режим доступу: http://nbuv.gov.ua/UJRN/Vejpte_2022_3(11)__8
Попередній перегляд:   Завантажити - 423.052 Kb    Зміст випуску     Цитування
 
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