Analysis of the moisture evaporation process during vacuum freeze-drying of koumiss and shubat

Shingisov, A. U.; Alibekov, R. S.

doi:10.1007/s00231-016-1920-4

Cited by 12 publications

(13 citation statements)

References 13 publications

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“…Despite the development of the production of synthetic and refined forms of food additives, the interest in expanding the use of nonconventional types of raw materials-especially in the form of extracts and infusions containing most of the complex of natural substances that provide the possibility of a multifaceted technological effect-is constantly growing (Shingisov & Alibekov, 2017). The extracts obtained using low-frequency vacuum ultrasonic technology from hawthorn, sage, thyme, oregano, basil leaves, and cloves, contain a unique range of biologically active substances that are used in the food industry.…”

Section: Practical Applicationsmentioning

confidence: 99%

“…The high nutritional value of beef is determined by the content of the most biologically valuable amino acids—lysine, arginine, histidine, tryptophan, tyrosine, cysteine; essential fatty acids, minerals, extractive substances, and other components (Kauffman, 2001). Despite the development of the production of synthetic and refined forms of food additives, the interest in expanding the use of nonconventional types of raw materials—especially in the form of extracts and infusions containing most of the complex of natural substances that provide the possibility of a multifaceted technological effect—is constantly growing (Shingisov & Alibekov, 2017).…”

Section: Introductionmentioning

confidence: 99%

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Development of halal cooked smoked beef and turkey sausage using a combined plant extracts

Zheleuova

Uzakov

Shingisov

et al. 2020

J Food Process Preserv

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The relevance of the study is due to the fact that in recent years the demand for meat products has increased, which in turn makes it necessary to improve the quality of products, due to plant extracts. With the use of low‐frequency vacuum ultrasonic technology, the combined extract of local plant materials—hawthorn, sage, thyme, oregano, basil, and cloves—enriches the organoleptic properties and nutritional value. The purpose of the study was to develop a new technology of cooked smoked beef and turkey sausage enriched with the combined plants extract with improved organoleptic and nutritional properties, as well as to study the content of mineral elements, amino acids, and fatty acids. To obtain accurate results of the study, the following methods were used: capillary electrophoresis, Soxhlet extractor, methods for determining fat according to GOST 23042‐2015, gas chromatography, inductively coupled plasma mass spectrometry. The results of the study showed that upon sensory evaluation of the samples of cooked smoked sausages, introduction of the combined extract changed some consumer properties of the product, in particular, its taste and smell. The amino acid composition shows that nine essential amino acids are present in all compounds, such as arginine, lysine, phenylalanine, histidine, leucine, isoleucine, methionine, valine, and threonine. Thus, it constantly increases the biological and nutritional value of the final product. Practical applications The presented cooked smoked beef and turkey sausage enriched with an extract of combined plants, has high nutritional value, and can be used as a halal meat product.

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Section: Practical Applicationsmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Development of halal cooked smoked beef and turkey sausage using a combined plant extracts

Zheleuova

Uzakov

Shingisov

et al. 2020

J Food Process Preserv

View full text Add to dashboard Cite

show abstract

“…As a result of freeze-drying of mare's and camel's milk, powder remains, which when re-diluted with water retain practically all the beneficial properties of milk [16,17].…”

Section: Issn 2224-5286mentioning

confidence: 99%

New Trends in the Identification of the Traditionalfood Products of Kazakhstan

Кантуреева¹

2018

JSC «D.V. SOKOLSKY INSTITUTE OF FUEL, CATALYSIS AND ELECTROCHE

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Известия Национальной академии наук Республики Казахстан 2 NAS RK is pleased to announce that News of NAS RK. Series of chemistry and technologies scientific journal has been accepted for indexing in the Emerging Sources Citation Index, a new edition of Web of Science. Content in this index is under consideration by Clarivate Analytics to be accepted in the Science Citation Index Expanded, the Social Sciences Citation Index, and the Arts & Humanities Citation Index. The quality and depth of content Web of Science offers to researchers, authors, publishers, and institutions sets it apart from other research databases. The inclusion of News of NAS RK. Series of chemistry and technologies in the Emerging Sources Citation Index demonstrates our dedication to providing the most relevant and influential content of chemical sciences to our community. Қазақстан Республикасы Ұлттық ғылым академиясы "ҚР ҰҒА Хабарлары. Химия жəне технология сериясы" ғылыми журналының Web of Science-тің жаңаланған нұсқасы Emerging Sources Citation Index-те индекстелуге қабылданғанын хабарлайды. Бұл индекстелу барысында Clarivate Analytics компаниясы журналды одан əрі the Science Citation Index Expanded, the Social Sciences Citation Index жəне the Arts & Humanities Citation Index-ке қабылдау мəселесін қарастыруда. Webof Science зерттеушілер, авторлар, баспашылар мен мекемелерге контент тереңдігі мен сапасын ұсынады. ҚР ҰҒА Хабарлары. Химия жəне технология сериясы Emerging Sources Citation Index-ке енуі біздің қоғамдастық үшін ең өзекті жəне беделді химиялық ғылымдар бойынша контентке адалдығымызды білдіреді. НАН РК сообщает, что научный журнал «Известия НАН РК. Серия химии и технологий» был принят для индексирования в Emerging Sources Citation Index, обновленной версии Web of Science. Содержание в этом индексировании находится в стадии рассмотрения компанией Clarivate Analytics для дальнейшего принятия журнала в the Science Citation Index Expanded, the Social Sciences Citation Index и the Arts & Humanities Citation Index. Web of Science предлагает качество и глубину контента для исследователей, авторов, издателей и учреждений. Включение Известия НАН РК в Emerging Sources Citation Index демонстрирует нашу приверженность к наиболее актуальному и влиятельному контенту по химическим наукам для нашего сообщества.

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“…For example, according to the authors' opinion [8], for the maintenance of the original quality during of the freeze-drying of the product, a lower value of the freezing temperature is sufficiently within t= -45 °C. However, the authors [12] consider that the initial quality of the dried milk can be achieved at the temperature range: t= -10...-13 °C, where until 90-92% of water in milk are frozen, residual water content is not available for the spoilage of food. (in remain, it will be 8% of water that has an insignificantly value)…”

Section: Introductionmentioning

confidence: 99%

“…In our opinion, on the base of the foregoing statement, by using the parameter of frozen water amount, as a parameter that describes the state of water in the drying process and reveals qualitative changes when camel milk is frozen. Objectively, it is possible to set a lower limit temperature during a vacuum freeze-drying of camel milk [12].…”

Section: Introductionmentioning

confidence: 99%