Marina Temerbayeva, Maksim Rebezov, Eleonora Okuskhanova, Oksana Zinina, Olga Gorelik, Oksana Vagapova, Tatiana Beginer, Svetlana Gritsenko, Ainur Serikova & Zhanibek Yessimbekov·Annual Research & Review in Biology·2018
This study describes the technology of yoghurt preparation from goat and cow milk in combination ratio of 100:0, 70:30, 50:50, 30:70 and 0:100. The formulation of yoghurt includes the mixture of goat and cow milk, pectin LM-106AS and YM-115-L, prebiotic lactitol and Bifidobacteri...
Open access
Research Article10.9734/ARRB/2018/38800
Eleonora Okuskhanova, Farida Smolnikova, Samat Kassymov, Oksana Zinina, Ayaulym Mustafayeva, Maksim Rebezov, Yaroslav Rebezov, Diana Tazeddinova, Zulfiya Galieva & Nikolai Maksimiuk·Annual Research & Review in Biology·2017
In this paper, a new technology for meatball production is presented. The ingredients in the formulation used are low value parts of poultry meat (neck and back part), rice, sea cabbage (Laminaria) and carrot. Three variants of meatball were prepared with different weight ratios...
Open access
Research Article10.9734/ARRB/2017/33337
Eleonora Okuskhanova, Maksim Rebezov, Zhanibek Yessimbekov, Anuarbek Suychinov, Natalya Semenova, Yaroslav Rebezov, Olga Gorelik & Oksana Zinina·Annual Research & Review in Biology·2017
This paper shows the results of analysis of chemical composition, water binding capacity, pH and microstructure of maral meat, goat meat, lamb, and turkey meat. From the analysis, the high content of protein and ash is observed in turkey meat, fat prevails in lamb, and less amoun...
Open access
Research Article10.9734/ARRB/2017/34413