Works matching AU YAKIYAYEVA, Madina

Results: 25

THE ROLE OF PARTICLE SIZE IN IMPROVING THE QUALITY OF WHEAT, PUMPKIN, MELON, AND CARROT POWDERS.

Published in:

Journal of Food Science & Technology (2008-8787), 2024, v. 21, n. 150, p. 16, doi. 10.22034/FSCT.21.150.16

By:

Iztayev, Auyelbek;
Akkozha, Ilyas;
Yakiyayeva, Madina;
Iztayev, Bauyrzhan;
Mamyrayev, Maxat;
Uykassova, Zaira

Publication type:

Article

Development of a highly efficient ion-ozone cavitation technology for accelerated bread production.

Published in:

Scientific Reports, 2021, v. 11, n. 1, p. 1, doi. 10.1038/s41598-021-98341-w

By:

Tursunbayeva, Sholpan;
Iztayev, Auyelbek;
Mynbayeva, Aizhan;
Alimardanova, Mariam;
Iztayev, Baurzhan;
Yakiyayeva, Madina

Publication type:

Article

Development of a highly efficient ion-ozone cavitation technology for accelerated bread production.

Published in:

Scientific Reports, 2021, v. 11, n. 1, p. 1, doi. 10.1038/s41598-021-98341-w

By:

Tursunbayeva, Sholpan;
Iztayev, Auyelbek;
Mynbayeva, Aizhan;
Alimardanova, Mariam;
Iztayev, Baurzhan;
Yakiyayeva, Madina

Publication type:

Article

METHOD FOR THE SAFE STORAGE OF SUGAR BEETS USING AN ION-OZONE MIXTURE.

Published in:

Acta Scientiarum Polonorum. Technologia Alimentaria, 2021, v. 20, n. 1, p. 25, doi. 10.17306/J.AFS.2021.0865

By:

Iztayev, Auelbek;
Kulazhanov, Talgat Kuralbekovich;
Yakiyayeva, Madina Asatullaevna;
Zhakatayeva, Altynay Nasypkanovna;
Baibatyrov, Torebek Abilbayevich

Publication type:

Article

A Study of the Influence of Ion-Ozonized Water on the Properties of Pasta Dough Made from Wheat Flour and Pumpkin Powder.

Published in:

Foods, 2024, v. 13, n. 20, p. 3253, doi. 10.3390/foods13203253

By:

Iztayev, Bauyrzhan;
Iztayev, Auyelbek;
Kulazhanov, Talgat;
Iskakova, Galiya;
Yakiyayeva, Madina;
Muldabekova, Bayan;
Baiysbayeva, Meruyet;
Tursunbayeva, Sholpan

Publication type:

Article

Nutritional Evaluation of Buns Developed from Chickpea-Mung Bean Composite Flour and Sugar Beet Powder.

Published in:

International Journal of Food Science, 2022, p. 1, doi. 10.1155/2022/6009998

By:

Muldabekova, Bayan Zh.;
Umirzakova, Gulzhanat A.;
Assangaliyeva, Zhazira R.;
Maliktayeva, Pernekul M.;
Zheldybayeva, Ainur A.;
Yakiyayeva, Madina A.

Publication type:

Article

Determination of the optimal storage zone of functional beverages based on sprouted grain extracts using mathematical models.

Published in:

Slovak Journal of Food Sciences / Potravinarstvo, 2024, v. 18, p. 1006, doi. 10.5219/2028

By:

Moldakarimov, Almaz;
Iztayev, Auelbek;
Muslimov, Nurzhan;
Yakiyayeva, Madina;
Muldabekova, Bayan;
Tursunbayeva, Sholpan;
Dikhanbayeva, Fatima;
Shintassova, Saida;
Dyusembaeva, Zhanerke

Publication type:

Article

Enhancing the quality of wholemeal bread with chia, sesame, and rosehip: mathematical modelling and organoleptic analysis.

Published in:

Slovak Journal of Food Sciences / Potravinarstvo, 2024, v. 18, p. 993, doi. 10.5219/2006

By:

Alashbayeva, Liliya;
Kenzhekhojayev, Makhamedkali;
Borankulova, Assel;
Muldabekova, Bayan;
Yakiyayeva, Madina;
Tursunbayeva, Sholpan;
Dyusembaeva, Zhanerke

Publication type:

Article

Evaluating heavy metal contamination in paper-based packaging for bakery products: a HACCP approach.

Published in:

Slovak Journal of Food Sciences / Potravinarstvo, 2024, v. 18, p. 819, doi. 10.5219/2004

By:

Zhanbolat, Almas;
Tungyshbayeva, Ulbala;
Nabiyeva, Zhanar;
Uazhanova, Raushangul;
Yakiyayeva, Madina;
Samodun, Abdysemat

Publication type:

Article

The potential of non-traditional walnut shells waste for the production of antioxidant reach extracts intended for the food industry.

Published in:

Slovak Journal of Food Sciences / Potravinarstvo, 2023, v. 17, n. 1, p. 391, doi. 10.5219/1862

By:

Sultanova, Madina;
Dalabayev, Askhat;
Saduakas, Aigerim;
Nurysh, Aida;
Akzhanov, Nurtore;
Yakiyayeva, Madina

Publication type:

Article

Accelerated technology for bread preparation using activated water.

Published in:

Slovak Journal of Food Sciences / Potravinarstvo, 2023, v. 17, n. 1, p. 484, doi. 10.5219/1881

By:

Akkozha, Ilyas Sharipkhanuly;
Iztayev, Auyelbek;
Iztayev, Baurzhan Auyelbekovich;
Mukhtarkhanova, Rauan Buribayevna;
Yakiyayeva, Madina Asatullaevna

Publication type:

Article

The influence of grain mixtures on the quality and nutritional value of bread.

Published in:

Slovak Journal of Food Sciences / Potravinarstvo, 2022, v. 16, n. 1, p. 320, doi. 10.5219/1767

By:

Nurgozhina, Zhuldyz;
Shansharova, Dinara;
Umirzakova, Gulzhanat;
Maliktayeva, Pernekul;
Yakiyayeva, Madina

Publication type:

Article

The innovative technology of dough preparation for bread by the accelerated ion–ozone cavitation method.

Published in:

Scientific Reports, 2023, v. 13, n. 1, p. 1, doi. 10.1038/s41598-023-44820-1

By:

Iztayev, Auyelbek;
Kulazhanov, Talgat;
Iskakova, Galiya;
Alimardanova, Mariam;
Zhienbaeva, Saule;
Iztayev, Baurzhan;
Tursunbayeva, Sholpan;
Yakiyayeva, Madina

Publication type:

Article

The innovative technology of dough preparation for bread by the accelerated ion–ozone cavitation method.

Published in:

Scientific Reports, 2023, v. 13, n. 1, p. 1, doi. 10.1038/s41598-023-44820-1

By:

Iztayev, Auyelbek;
Kulazhanov, Talgat;
Iskakova, Galiya;
Alimardanova, Mariam;
Zhienbaeva, Saule;
Iztayev, Baurzhan;
Tursunbayeva, Sholpan;
Yakiyayeva, Madina

Publication type:

Article

DEVISING THE FORMULATION AND TECHNOLOGY FOR BAKING BUNS FROM FLOUR OF COMPOSITE MIXTURES AND SUGAR BEET.

Published in:

Eastern-European Journal of Enterprise Technologies, 2021, v. 113, n. 11, p. 73, doi. 10.15587/1729-4061.2021.240348

By:

Yakiyayeva, Madina;
Muldabekova, Bayan;
Mukhtarkhanova, Rauan;
Maliktayeva, Pernekul;
Zheldybayeva, Ainur;
Nasrullin, Galymzhan;
Toktarova, Aigerim

Publication type:

Article

Devising technology of the accelerated method for making yeast-free bakery products from wheat flour.

Published in:

Eastern-European Journal of Enterprise Technologies, 2021, v. 112, n. 4/11, p. 50, doi. 10.15587/1729-4061.2021.238148

By:

Iztayev, Bauyrzhan;
Yakiyayeva, Madina;
Magomedov, Magomed;
Iztayev, Auyelbek;
Kenzhekhojayev, Makhamedkali;
Spandiyarov, Yerman

Publication type:

Article

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.

Published in:

Eastern-European Journal of Enterprise Technologies, 2021, v. 111, n. 11, p. 57, doi. 10.15587/1729-4061.2021.234969

By:

Tungyshbayeva, Ulbala;
Mannino, Saverio;
Uazhanova, Raushangul;
Adilbekov, Mamyrbek;
Yakiyayeva, Madina;
Kazhymurat, Assemay

Publication type:

Article

SCIENTIFIC SECURITY ASSESSMENT OF SAFETY RISK OF RAW SUGAR PRODUCTS.

Published in:

Periódico Tchê Química, 2020, v. 17, n. 34, p. 352, doi. 10.52571/ptq.v17.n34.2020.369_p34_pgs_352_368.pdf

By:

ZHAKATAYEVA, Altynay;
IZTAYEV, Auyelbek;
MULDABEKOVA, Bayan;
YAKIYAYEVA, Madina;
HRIVNA, Lude

Publication type:

Article

Determination of the optimal storage zone of functional beverages based on sprouted grain extracts using mathematical models.

Published in:

Slovak Journal of Food Sciences, 2024, v. 18, p. 1006, doi. 10.5219/2028

By:

Moldakarimov, Almaz;
Iztayev, Auelbek;
Muslimov, Nurzhan;
Yakiyayeva, Madina;
Muldabekova, Bayan;
Tursunbayeva, Sholpan;
Dikhanbayeva, Fatima;
Shintassova, Saida;
Dyusembaeva, Zhanerke

Publication type:

Article

Enhancing the quality of wholemeal bread with chia, sesame, and rosehip: mathematical modelling and organoleptic analysis.

Published in:

Slovak Journal of Food Sciences, 2024, v. 18, p. 993, doi. 10.5219/2006

By:

Alashbayeva, Liliya;
Kenzhekhojayev, Makhamedkali;
Borankulova, Assel;
Muldabekova, Bayan;
Yakiyayeva, Madina;
Tursunbayeva, Sholpan;
Dyusembaeva, Zhanerke

Publication type:

Article

Evaluating heavy metal contamination in paper-based packaging for bakery products: a HACCP approach.

Published in:

Slovak Journal of Food Sciences, 2024, v. 18, p. 819, doi. 10.5219/2004

By:

Zhanbolat, Almas;
Tungyshbayeva, Ulbala;
Nabiyeva, Zhanar;
Uazhanova, Raushangul;
Yakiyayeva, Madina;
Samodun, Abdysemat

Publication type:

Article

Accelerated technology for bread preparation using activated water.

Published in:

Slovak Journal of Food Sciences, 2023, v. 17, p. 484, doi. 10.5219/1881

By:

Akkozha, Ilyas Sharipkhanuly;
Iztayev, Auyelbek;
Iztayev, Baurzhan Auyelbekovich;
Mukhtarkhanova, Rauan Buribayevna;
Yakiyayeva, Madina Asatullaevna

Publication type:

Article

The potential of non-traditional walnut shells waste for the production of antioxidant reach extracts intended for the food industry.

Published in:

Slovak Journal of Food Sciences, 2023, v. 17, p. 391, doi. 10.5219/1862

By:

Sultanova, Madina;
Dalabayev, Askhat;
Saduakas, Aigerim;
Nurysh, Aida;
Akzhanov, Nurtore;
Yakiyayeva, Madina

Publication type:

Article

The influence of grain mixtures on the quality and nutritional value of bread.

Published in:

Slovak Journal of Food Sciences, 2022, v. 16, p. 320, doi. 10.5219/1767

By:

Nurgozhina, Zhuldyz;
Shansharova, Dinara;
Umirzakova, Gulzhanat;
Maliktayeva, Pernekul;
Yakiyayeva, Madina

Publication type:

Article

Highly Efficient Technology for Making Bread Using an Ion-ozone Mixture.

Published in:

International Journal of Technology, 2023, v. 14, n. 4, p. 695, doi. 10.14716/ijtech.v14i4.4242

By:

Iztayev, Auyelbek;
Tursunbayeva, Sholpan;
Zhiyenbayeva, Saule;
Iskakova, Galiya;
Matibayeva, Ainur;
Izteliyeva, Raushan;
Yakiyayeva, Madina

Publication type:

Article