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Studying the Process of Enzyme Treatment on Beef Meat-Bone Paste Quality.
Published in:
Applied Sciences (2076-3417), 2024, v. 14, n. 19, p. 8703, doi. 10.3390/app14198703
By:
- Baikadamova, Assemgul;
- Kakimov, Aitbek;
- Yessimbekov, Zhanibek;
- Suychinov, Anuarbek;
- Turagulov, Rasul;
- Orynbekov, Duman;
- Zhumadilova, Gulmira;
- Zharykbasov, Yerlan
Publication type:
Article
Use of Meat-Bone Paste to Develop Calcium-Enriched Liver Pâté.
Published in:
Foods, 2021, v. 10, n. 9, p. 2042, doi. 10.3390/foods10092042
By:
- Yessimbekov, Zhanibek;
- Kakimov, Aitbek;
- Caporaso, Nicola;
- Suychinov, Anuarbek;
- Kabdylzhar, Baktybala;
- Shariati, Mohammad Ali;
- Baikadamova, Assemgul;
- Domínguez, Rubén;
- Lorenzo, José M.
Publication type:
Article
A Pumpkin-Based Emulsion Gel as a Texture Improvement of Mixed Horsemeat Semi-Smoked Sausages.
Published in:
Foods, 2022, v. 11, n. 23, p. 3886, doi. 10.3390/foods11233886
By:
- Ashakayeva, Rysgul;
- Assenova, Bakhytkul;
- Tumenova, Galiya;
- Nurgazezova, Almagul;
- Zhumanova, Gulnara;
- Atambayeva, Zhibek;
- Baikadamova, Assemgul;
- Il, Dmitrii;
- Dautova, Assel
Publication type:
Article
Physical Modeling of the Process of Centrifugation of Crushed Bovine Bones to Separate Animal Fat and Meat–Bone Slurry.
Published in:
Applied Sciences (2076-3417), 2023, v. 13, n. 21, p. 11808, doi. 10.3390/app132111808
By:
- Shayakhmetova, Madina;
- Kassenov, Amirzhan;
- Zhumadilova, Gulmira;
- Shayakhmetova, Aigerim;
- Rebezov, Maksim;
- Bakiyeva, Anara;
- Baikadamova, Assemgul;
- Jumazhanova, Madina;
- Mukhametov, Yeldos;
- Khayrullin, Mars;
- Ibragimov, Nadir
Publication type:
Article
The chemical profile and the effect of temperature and storage time on the change of yield stress and pH of meat-bone paste.
Published in:
EurAsian Journal of Biosciences, 2019, v. 13, n. 2, p. 2093
By:
- Kakimov, Aitbek;
- Kabdylzhar, Baktybala;
- Suychinov, Anuarbek;
- Yessimbekov, Zhanibek;
- Baikadamova, Assemgul;
- Zolotov, Aleksandr;
- Zharykbasova, Klara
Publication type:
Article

Found: 5

Studying the Process of Enzyme Treatment on Beef Meat-Bone Paste Quality.

Use of Meat-Bone Paste to Develop Calcium-Enriched Liver Pâté.

A Pumpkin-Based Emulsion Gel as a Texture Improvement of Mixed Horsemeat Semi-Smoked Sausages.

Physical Modeling of the Process of Centrifugation of Crushed Bovine Bones to Separate Animal Fat and Meat–Bone Slurry.

The chemical profile and the effect of temperature and storage time on the change of yield stress and pH of meat-bone paste.