Вестник Алматинского технологического университета @vestnik-atu
Статьи журнала - Вестник Алматинского технологического университета
Все статьи: 1333
Статья научная
Bone processing is an urgent task of rational use of meat industry waste. Disposal of cattle bones can be carried out by different methods. Various methods are used for processing bone raw materials, such as mechanical processing, chemical hydrolysis, ultrasonic processing, etc. Processed meat and bone raw materials in meat and bone paste are chemically exposed to ascorbic acid (0.05 M, 1 h, 25 ° C) and pepsin (pH 2.0, t=10...40 ° C, τ=1...8 h). This allows you to reduce the mass of bone particles in meat and bone paste by 70%. Meat and bone paste subjected to enzyme processing can be used in the technology of meat products.
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Статья научная
The pet-food sector has experienced rapid innovation between 2023 and mid-2025 driven by sustainability goals, advances in microbiome science, and new processing and packaging scrutiny. This review synthesizes recent developments across four major domains: (1) alternative and novel proteins (insects, single-cell proteins, and cultivated meat), (2) microbiome-targeted nutrition with emphasis on postbiotics and early precision approaches, (3) safety-by-design processing—particularly high-pressure processing (HPP) for raw and minimally processed diets—and (4) contaminant and packaging concerns (mycotoxins, antimicrobial resistance, PFAS). We discuss regulatory milestones, summarize key data (nutrient compositions, validated processing parameters, surveillance outcomes), identify critical knowledge gaps (feline requirements, long-term feeding trials, formulation-specific process validation), and propose an R&D agenda for industry and academic stakeholders. In the near term, research should focus on well-designed feeding trials specific to pets, validation of processes at the formulation level, and clear supply-chain traceability to ensure that sustainability claims are supported by nutrient-adjusted impact data. Progress will also depend on close collaboration among industry, academia, and regulators to advance innovations from pilot projects into safe, affordable, and beneficial pet foods for the wider market.
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Emerging innovations in pet food industry sustainability, nutrition, and consumer trends in 2024
Статья научная
The pet food industry in 2024 is at a pivotal juncture, marked by transformative advancements in sustainability, nutritional science, and consumer-centric innovation. This review explores emerging trends that redefine pet nutrition, including the integration of alternative protein sources such as insects, algae, and yeast to address environmental and ethical challenges. The growing emphasis on eco-friendly manufacturing practices, such as the adoption of biodegradable packaging and local ingredient sourcing, reflects an industry-wide commitment to sustainability. Advances in functional nutrition are highlighted, showcasing products tailored to support gut health, joint care, and mental well-being, driven by breakthroughs in understanding the gut-brain axis. Technological innovations, including AI-driven formulation, DNA-based diet personalization, and precision fermentation, are enhancing product quality and sustainability. The rise of vegan and plant-based pet diets, alongside evolving consumer preferences for transparency and premium offerings, underscores a shift toward ethical and health-conscious consumption. This paper critically examines these developments, their market implications, and identifies avenues for future research to support industry growth and innovation.sustainability; alternative proteins; functional nutrition; technology; consumer trends
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Статья научная
The article discusses the importance of youth slang in learning English. Examples of songs, films and their influence on the modern English language are considered. Understanding slang will help our students learn how to communicate more naturally in casual and even professional conversations with friends and colleagues.
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Enrichment of wheat bread with dietary fiber
Статья научная
Considering that small amounts of dietary fiber in wheat flour, the aim of the work is to develop the formula and technology of wheat bread enriched with high nutritional and biological food fibers. The sample was identified, containing 20% of flax meal, 0.5% of the powder of dietary fiber that meets the standard requirements for all quality parameters of wheat bread with the addition. According to the results of the study, it was proved that this sample has a high protein content and high quality food safety.
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Ensuring the safety in the production of fermented milk products with enterosorbing dietary fibers
Статья научная
The current trend of health-conscious consumers and healthy eating habits is encouraging researchers to explore the development of food products with synbiotic benefits. Dietary fiber in vegetables, fruits and cereals is one of the promising prebiotics and its use in supplementing dairy product formulations. However, the important point is to produce safe products according to the current standards of the country of production and sale. This article identifies critical control points and conducts a metrological study of quality control at each stage in the production of a new fermented milk product with the addition of enterosorbing dietary fibers. The study identified potential and five critical control points and presented an optimized scheme with factors that ensure the safety and quality of the final product.
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Enzyme complex of wheat as new biosensor for glutamate determination
Статья научная
Malate dehydrogenase-glutamate oxaloacetate aminotransferase (MDh-GOT) enzyme complex (the EC) was isolated and purified from wheat seeds. It was developed the effective method of purification of EC by using of ion-exchange chromatography and gel-chromatography methods. MDh-GOT consists of two heterological subunits. The essential feature of the EC is the irreversibility of its catalyzed reactions. Michaelis constants of the EC MDh-GOT to malate, glutamate and NAD were investigated. Good stability, high sensitivity and short time for analysis (1-2 minutes) of the EC to glutamate make it very convenient for determination of concentration of glutamate.
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Estimation of ergonomic indicators of special purpose clothing for patients with thermal injuries
Статья научная
This article discusses the determination of the optimal design allowances for a full factorial experiment in the development of special-purpose clothing for patients with thermal injuries in a hospital. To assess the ergonomic performance of special-purpose clothing, was used of pressure exerted by clothing on the human body. Based on the results of the study, a mathematical model was developed based on a full factorial experiment. In accordance with the presented mathematical models, the minimum values of contact pressures are obtained for the following values of construction parameters: for a cut with a sewn-in sleeve Warmhole = 15 cm, Ifa = 5,0 cm, Ic = 9 cm, Hse = 10 cm; for a cut with a raglan sleeve Warmhole = 15 cm, Ifa = 6 cm, Ic = 10 cm; for a cut with a one-piece sleeve Warmhole = 16 cm, Ifa = 6 cm, Ic = 11 cm.
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European framework standards for study programs in food science and engineering
Статья научная
The role of European documents in the development of learning outcomes is described in the paper. In addition to the main European documents describing the qualification level of graduates, the sectoral frameworks provide a benchmark for learning outcomes in the profile of the program. Compliance with the framework standard is the foundation for a study program to receive a quality label. As an example, the EQAS-Food and EUR-ACE® standards for study programs in the field of food science and engineering are considered. The focus on the framework standards ensure transparency and harmonization of study programs with European best practice.
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Evaluation of quality indicators of pectin-containing extracts of melons
Статья научная
The article investigated the analytical characteristics of pectin-containing extracts from pumpkin extracts of the "Karina" variety and melon of the "Torpeda" variety, their ability to form alkalis and complex. Based on the conducted experiments, pectins from melons are characterized by a low degree of esterification (34.7-36.8%), a high complexing capacity at the level of 240-290 mg Pb2+/g, which allows us to suggest the use of pectin products developed as natural detoxicants. On pectins of melon crops, the inverse relationship between the complexing abilities and the strength of the jelly was established.
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Evaluation of the effect of plant material on the quality of cooked sausages
Статья научная
Various amounts of buckwheat hulls (1%, 1,5%, and 3%) were added to cooked turkey sausages. The effect of buckwheat hulls on the physicochemical characteristics of the cooked turkey sausages, including, pH, instrumental color, texture profile analysis (TPA), antioxidant content and sensory evaluation, were determined. Increased levels of added buckwheat hulls led to higher antioxidant activity. However, the protein and fat contents of the cooked turkey sausage samples were constant. The instrumental color in control sample were L*=65,1, a*=5,6, and b*=9,8. There were slight differences in the TPA among the treated samples. According to the results of the sensory and objective assessment of consumer properties, it can be argued that sample F1 with the introduction of buckwheat hulls 3,0% had a negative effect on sensory properties of cooked turkey sausages. The best marks were given to the sample F1 with the introduction of buckwheat hulls 1,0% on sensory evaluation.
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Evelopment of sets of special clothing for cancer patiens
Статья научная
This article discusses the features of materials and manufactured textiles with antibacterial impregnation, contributing to the rehabilitation of patients with cancer. In addition, the results of the study of antibacterial materials for the main physical and mechanical properties are presented. Sets of clothing are proposed to improve the general state of immunity during treatment, taking into account the results of the analysis of personal data, as well as the opinions of respondents-patients and doctors. The practical significance of the study lies in the use of innovative materials with antibacterial properties intended for the development of specialized clothing for cancer patients with functional and decorative details.
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Exploring the technology of gluten-free bread
Статья научная
Мақалада амарант, зығыр, күріш, қарақұмық ұндарының негізгі қасиеттері мен сипаттамалары және құрама ұн негізінде глютенсіз нан алу нәтижелері көрсетілген. Құрама ұндардың физикалық-химиялық қасиеттері анықталды және жаңа глютенсіз нан өнімінің рецептурасы жасалды. Құрама ұн негізіндегі глютенсіз нан өнімдерінің технологиясы жетілдірілді. Жаңа өнімнің тағамдық құндылығының өзгеруінің жалпы заңдылықтары зерттелді. Глютенге төзбеушілікпен ауыратын науқастарды тамақтандыру, емдеудің сәйкестігін арттыру, пациенттің және оның отбасының өмір сүру сапасын жақсарту мақсатында нан өнімдерінің ассортиментін кеңейту және әзірлеу мәселелеріне арналған. Зерттеулер целиакия ауруы бар науқастар үшін амарант уыттылығының жоқтығын растады, сонымен қатар амарант, қарақұмық, зығыр және күріш ұндарының физико-химиялық құрамындағы қажетті заттардың пайыздық көрсеткіштерің адам ағзасына пайдалылығына шолу жүргізілді. Бұл жиынтық ақпарат құрама ұндармен арнайы глютенсіз нан өнімдерін әзірлеу үшін әрі қарай зерттеулерде пайдаланылады. Жаңа өнімнің тағамдық құндылығының өзгеруінің жалпы заңдылықтары зерттелді. Практикалық түрде нан пісіру жұмыстары жүргізілді, нәтижесінде №3 сынама глютенсіз нан талаптарына сәйкес келетіні анықталды.Үлгілердің түсі біркелкі болды, бетінің түсі қоңыр, жұмсақ, кеуекті, нанның жұмсағы серпімді, бөгде иістерсіз және дәмі глютенсіз нанға үйлесімді түрде сәйкес келеді. Нан қолданыстағы нормативтік құжаттардың талаптарына сәйкес келеді.
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Extraction of fruit and berry raw materials for the production of beer for special purpose
Статья научная
Currently, the expansion of the range of the brewing industry is possible due to the introduction of an unconventional type of plant raw materials in the technology, which will allow producing special -purpose drinks with certain quality indicators. The main objective of the study is to determine the concentration of the extractant that allows extracting the maximum number of target components, optimal extraction parameters, and to evaluate the effect of pretreatment with enzyme preparations on the properties of fruit and berry raw materials. Studies have shown that solutions with an alcohol concentration of 60% vol. allow to increase the yield of alcohol and water-soluble substances. However, in order to obtain dyes from fruit and berry raw materials, it is recommended to use an extractant with a strength of 75 %, which extracts anthocyanin compounds to a greater extent.
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Fatty acid composition of soft whey cheese
Статья научная
Due to the existing environmental and economic situation, there is a tendency to produce new food products with a balanced composition and beneficial properties for the human body. In this context, new groups of products are appearing on the market, whose composition and properties differ from the standards. The key factor for the nutritional and biological value of products is again the fatty acids, which consist of saturated and unsaturated acids. Saturated fatty acids are carbon chains with a number of 4 to 30 or more atoms, found mainly in animal fats. Their function is to saturate the body with energy. Excessive saturation with fatty acids leads to a disturbance in fat metabolism and an increase in blood cholesterol levels. Unsaturated fatty acids are part of the components of cells and tissues, provide growth and metabolism, as well as the elasticity of blood vessels. The studied soft whey cheese was made from whey and is a new product of the dairy industry. In this work, the indicators of soft whey cheese such as proteins, fats, moisture, dry matter as well as fatty acid composition of the product are studied. From the analysis results, it is found that the product contains unsaturated fatty acids and its lipid composition has an optimal balance.
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Features of the development of medical and wellness tourism in Kazakhstan
Статья научная
Medical and wellness tourism as one of the growing trends in the tourist area is actively developing in the Republic of Kazakhstan.The article considers the features of the development of medical and wellness tourism, estimates the possible social and economic impact on the development of medical-wellness tourism in the Republic of Kazakhstan.The analysis leads to the conclusion that the Republic of Kazakhstan is on its way to create its own full-fledged tourist industry not only to make tourism a leading industry but also to make it internationally recognized throughout the world.
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Flaxseed oil as a component for producing spreads of functional direction
Статья научная
The article presents the physicochemical characteristics and fatty acid composition of unrefined flaxseed oil produced in the territory of the Republic of Kazakhstan. The possibility of using this oil as a basis for obtaining a vegetable-creamy spread for functional purposes is considered. Flaxseed oil as a valuable source of linolenic acid is widely used for therapeutic and prophylactic purposes. From the research results was revealed that the ratio of ω-6 and ω-3 in unrefined flaxseed oil is 1: 3. However, for the use of flaxseed oil rich in ω-3 as a basis for the production of spreads of a functional orientation, it becomes possible only in a composition with another vegetable oil rich in ω-6, in order to achieve a balance of fatty acid balance.
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Food safety and HACCP system in the enriched cottage cheese production
Статья научная
In this article determination and the principles of a management system of food safety of HACCP are considered. Cottage cheese production processes with a probiotics, berry syrup of a dogrose and wheat oat flour taking into account the principles of the HACCP system are analyzed. Dangerous factors, critical control points are determined. The most dangerous production stages are: milk acceptance, pasteurization, souring and packing. Authors of article offered the controlling of hazard actions.
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Formation of psychological competence of specialists for work in the hospitality industry
Статья научная
Psychological competence of specialists in the field of hospitality are of great importance for improving the culture of service. The article discusses the set of psychological skills and competencies necessary to work in the field of hospitality. The author proposed a model for the formation of psychological competencies and communication skills of specialists in the service sector, which describes the stages of their formation, determines the conditions for the formation of communication skills as essential elements of this model.
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Fortification of millet porridge
Статья научная
Daily nutritional products fortified with natural additives containing biologically active compounds can be classified as functional food products. Millet is a valuable cereal crop that is characterized by a low glycemic index and contains essential amino acids, polyphenols, vitamins, potassium, magnesium. In addition, millet products can help reduce cancer risk and are recommended for individuals with celiac disease, diabetes, or gluten intolerance. This study examines millet porridge samples fortified with Jerusalem artichoke, quince, and plum pieces. The samples were assessed for their macro- and microelement composition, sensory attributes and organoleptic qualities. The analysis reveals that all samples exhibit a high nutritional value. However, the sample containing Jerusalem artichoke stands out with the most favorable data, excellent organoleptic properties, and a higher content of macro- and microelements. The mineral content of millet porridge was determined by using two following methods: Mass spectrometry with inductively coupled plasma (ICP-MS) and Scanning Electron Microscopy (SEM). The evaluated millet porridge samples exhibited significant nutritional value, containing essential macro- and microelements, such as: calcium (9.05-9.77 mg/kg), potassium (16.29-21.17 mg/kg), phosphorous (15.52-17.28 mg/kg), magnesium (4.11-4.59 mg/kg), sulfur (0.49-0.66 mg/kg), silicon (0.46-0.62 mg/kg), and other elements.
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