Вестник Алматинского технологического университета @vestnik-atu
Статьи журнала - Вестник Алматинского технологического университета
Все статьи: 1389
Manufacture of shoe insoles by environmental treatment of cattle skin
Статья научная
This research work is aimed at considering the scientific and practical foundations of the use of cattle skins for shoe insoles through environmentally friendly processing methods. Currently, one of the most pressing problems is the negative impact of traditional chrome tanning technology on the environment and human health. The purpose of the research work is to identify effective ways of processing cattle skin by environmentally safe methods and to study the possibilities of using the resulting leather for shoe insoles. In the course of the study, the main directions of bioprocessing, that is, enzymatic processing, tanning using microorganisms, plant-based Kneaders and chromium-free technologies were considered. The environmental, technological and qualitative advantages of each method were compared with traditional methods and a comprehensive analysis was carried out. The scientific novelty of the study is aimed at summarizing environmental methods of skin treatment and demonstrating on a scientific basis the possibilities of their application in the production of insoles. In the methodological context of the research work, methods of comparative analysis, ethical review, structural systematization were used. This study paves the way for the introduction of new approaches to leather production aimed at protecting the environment. Using the presented technologies in domestic production, it is possible to prepare high-quality, safe and durable shoe insoles. The results of the study contribute to the areas of leather processing and light industry.
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Methods and paradigms of distance learning technologies in foreign language education
Статья научная
This article is devoted to the methods and forms of using distance learning technologies in Foreign Language Education. Also, it focuses on the question of usage of innovative teaching methods in foreign language education as one of the priorities in the system of national education. Also, this article finds out the practical value of technologies in the educational process - the level of successful learning of the target language with the use of new information and communication technologies is significantly increased.
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Methods for increasing food value of flour confectionery goods
Статья научная
The article examined the use of composite flour in the production of flour confectionery. With the addition of flour of composite mixtures to sugar cookies, protein content increases on average by 4.5%, fat by 17.2%, calcium by 13%, magnesium by 40.4%, and the amount of carbohydrates decreases by 4.33% and energy 24 kcal value compared to control. Due to the essential amino acids, vitamins, microelements and other useful substances contained in chickpea and oats, the sugar cookies obtained from composite mixtures can be recommended for therapeutic and preventive nutrition, which will expand the range of functional confectionery products.
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Статья научная
The presented article represents the results of a thorough investigation aimed at a deep understanding of the process of producing dried maral blood using the sublimation method. The main focus is on analyzing the technological aspects of this method and evaluating the chemical and biological properties of the resulting product. The results of the conducted research led to the conclusion that the sublimation method is an effective and promising means of preserving the biologically active components in dried maral blood. This assessment is based on a careful analysis of various product characteristics, including protein content, trace elements, and other important constituents. Scientific measurements and comparisons with standards, including physicochemical analysis, and other methods, allowed establishing that dried maral blood obtained by the sublimation method exhibits a high degree of preservation of biologically active substances. This confirms its potential for use in various fields such as medicine, the food industry, and cosmetology. Such results are of significant importance for the scientific community and industry as they confirm the prospects and effectiveness of this production method, which can contribute to the development of new technologies and products in the future. Ultimately, the conclusions drawn confirm the prospects for the widespread use of dried maral blood in various fields, including medicine, the food industry, and cosmetology. These findings are of great significance for the scientific community and industrial circles, as they emphasize not only the importance of this production method but also open up new horizons for further research and development in the field of biologically active products.
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Статья научная
In this article studying of influence of daily disinfection processing of surfaces of placements on their to sow a moldmushrooms under production conditions is shown. It is shown as within 4 weeks disinfection processing of the fixed sites of surfaces of walls and a floor of a production room was carried out by solutions of studied disinfectants of optimum concentration. As control used processing by tap water.
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Статья научная
This article presents an analytical review of the literature on milk systems of animal and plant origin. Milk systems are considered as natural and biotechnological dispersed structures that combine proteins, lipids, carbohydrates, and bioactive substances, providing high physiological and nutritional value. In the context of modern functional nutrition, they act as a universal technological platform for creating preventive and therapeutic health-promoting products. Particular attention is paid to hybrid systems that combine components of animal and plant origin, allowing for nutrient, antioxidant, and metabolically active compound synergy, which ensures an expanded range of physiological effects and increased bioavailability of key components. The aim of the work is to conduct an analytical review of the composition, structure, and functional properties of milk systems of animal and plant origin, as well as to determine directions for their integration into technologies of functional foods and nutraceuticals. The concept of the study is based on the principles of food system biodesign, implying the deliberate combination of natural matrices and biotechnological processes to achieve a targeted physiological effect. A systematic analysis method was applied to scientific publications, patent sources, and experimental data devoted to the chemical composition, fermentation, microencapsulation, and bioavailability of active components of milk systems. The results showed that animal milk is a source of easily digestible proteins and minerals, while plant analogues are rich in unsaturated fatty acids and antioxidants. Their combination ensures amino acid complementarity and enhances antioxidant potential. Fermentation and microencapsulation technologies are considered key tools for preserving probiotics and vitamins. This work contributes to the development of the concept of functional and sustainable nutrition, forming a scientific and practical basis for the creation of domestic functional beverages based on animal milk and milk derived from plant seeds of Kazakhstan.
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Статья научная
The use of starter cultures with high metabolic activity is regarded as an effective biotechnological approach for the controlled modification of the structure and functional properties of meat raw materials. During fermentation, microorganisms interact with the protein–lipid matrix of muscle tissue, promoting proteolysis, structural disorganization of muscle fibers, improvement of textural characteristics, and enhancement of microbiological stability. Of particular scientific and practical interest is the application of autochthonous lactic acid bacteria isolated from traditional fermented dairy products, as their use enables preservation of the authentic flavor profile and targeted improvement of the sensory attributes of meat products. The aim of this study was to investigate the effect of a salting mixture enriched with lactic acid bacteria isolated from the traditional fermented dairy product «irkit» on the structural, physicochemical, and sensory characteristics of mutton. The study object was neck muscle lamb obtained from animals under one year of age. Salting was performed using 5% sodium chloride with the addition of a starter culture (10%) applied by injection and surface rubbing for 36 hours at a temperature of +4 °C; the control sample was not subjected to salting or fermentation. The results demonstrated that LAB-enriched salting systems led to a decrease in muscle tissue pH to 5.72–5.87 and an increase in water activity, indicating intensification of fermentation processes and restructuring of the meat protein matrix. The most pronounced microstructural changes were observed with the injection method, manifested by disorganization of the myofibrillar framework and expansion of inter-fiber spaces. Surface rubbing provided a more controlled structural modification, accompanied by maximal water-holding capacity and a reduction in the fat fraction. Sensory evaluation revealed a decrease in the intensity of the characteristic “mutton” odor and the formation of meat-dairy and dairy aroma notes in samples treated with the starter culture.
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Modifying cotton fabrics with copper nanoparticles to impart antibacterial properties
Статья научная
This article is dedicated to the development of antimicrobial cellulose textile materials based on copper nanoparticles, obtained following the principles of «green chemistry». The main goal of the research was to create an environmentally friendly method for modifying cotton fabrics, ensuring a stable antibacterial effect. Ascorbic acid was used as a reducing agent, while gelatin and glucose served as stabilizers. This choice allowed for the formation of stable colloidal systems of copper nanoparticles and their uniform distribution within the fibrous structure. To enhance the fixation of the nanoparticles, tetraethoxysilane was additionally used to form a silicon oxide matrix. The paper describes the synthesis and modification methods for cotton fabrics and analyzes the properties of the selected stabilizers. Scanning electron microscopy confirmed the differences in nanoparticle morphology: using gelatin resulted in smaller and more uniform particles (30–74 nm), whereas glucose led to the formation of larger aggregates (56– 143 nm). These data are consistent with the results of microbiological tests: the treated samples showed a zone of inhibition of E. coli growth up to 0.4 mm. The practical value of the research lies in the development of a method that can be used to create functional cotton fabrics with antimicrobial and protective properties, which are in demand in the light and medical industries.
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Monitoring the presence of residues of lasalocid in feed samples HPLC-MS/MS
Статья научная
Coccidiostats are veterinary medicine licensed to prevent and treat coccidiosis and histomoniasis. Due to the unavoidable carryover of these substances during the fabrication the European Commission decided to set up maxim level of coccidiostats in non-target feeds (Regulation 574/2011), including lasalocid. In this work an easy and cheap HPLC-MS/MS method for the analysis of lasalocid in medicated and contaminated feed is presented. The method only required 5 ml of acetonitrile and the detection is achieved for concentration between 60 and 1500 μg/Kg. The method full fills the criteria of the European Decision 2002/657/EC for the detection of lasalocid.
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Multilingual training in the system of innovative technology of education
Статья научная
The paper discusses the problem of multilingual learning in innovative technologies in higher education. The need for foreign language learning and training conditions for teaching of special disciplines are considered in present article. The authors give recommendations for the development of multilingual education in the conditions of Almaty Technological University.
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Non-traditional plant raw ingredients in the production of meat and vegetable pates
Статья научная
This article explores the use of non-traditional plant-based raw materials in the production of meat-and-vegetable pâté. Duck meat and offal serve as the primary meat components, while the vegetable ingredients include flaxseed and lentil flour, onions, garlic, sesame oil, carrots, table salt, cloves, ground black pepper, paprika, broth, and water. The broth is utilized after cooking the duck meat. To create high-quality, multi-component meat products with excellent organoleptic characteristics and to address deficiencies in specific nutrients, it is crucial to consider the biological value and qualitative composition of the protein component. The quality assessment, based on organoleptic and physicochemical indicators, was conducted using standard methods. The study also presents findings on the food safety and microbiological indicators of the meat-and-vegetable pâté. The research confirms that the pâté with nontraditional additives meets all regulatory requirements for microbiological safety and food quality. The development of meat products, including pâtés, with plant-based additives not only enhances the technological properties of raw materials but also enriches the products with essential nutrients and helps prevent potential functional disorders in the human body. This approach represents a key focus area in the modern meat industry.
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Nutrient research of chopped semi-finished products enriched with a protein-carbohydrate composition
Статья научная
The difficulty in solving a multicomponent formulation problem is that five or more ingredients are currently used in product design. Solving a system of linear equations and inequalities with such a large number of variables manually presents significant difficulties, in which formulation errors are not excluded. In the work the methodology of computer modelling of multicomponent meat products is presented, which is realized on an example of technology of minced meat production. The aim of the research is to design the mathematical model of minced meat with the addition of new protein-carbohydrate compositions (PCC). The objects of research are minced meat, PCC, which includes chickpea flour, whey protein concentrate, ground soy and water for hydration. Implementation of the design method was carried out with the software system Microsoft Excel with the "Solution Finder" add-on. Work with the Excel spreadsheet processor is based on entering the data required for calculation, calculation formulas into the corresponding cells of the spreadsheet. The article presents the results of the study of the nutrient composition of minced meat with the addition of the new PCC. By means of mathematical modelling, the formulation of minced meat with PCC was optimized. Nutritional and energy value, vitamin, mineral and amino acid content of the obtained minced meat were determined. A targeted combination of ingredients made it possible to obtain food products with a given composition and properties.
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Obtaining cheese brynza with carrot
Статья научная
The article is devoted to the problem of expanding of assortment of brine cheeses with low caloric content. The solution of the problem is proposed by developing a technology of cheese brynza with vegetable fillers. A recipe and technology for cheese brynza with carrot was developedwith optimal ratio of 90:10. Experimental samples of cheese brynza with the vegetable filler were obtained. Physical and chemical and sensory indicators of the prepared cheese samples are determined. By means of scanning electronic microscope an elemental composition of obtained samples of brynza is determined.
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Obtaining melon and watermelon concentrates
Статья научная
The article is devoted to solve the issue of increasing of efficiency of using of local cucurbits crops. It is offered to obtain melon and watermelon concentrates and then to apply them as additives to confectionery products, desserts, ice-cream. There is review of scientific investigations in processing of melon and watermelon is conducted. Cucurbits crops (melon and watermelon) have high food value and complex of biological active substances, they possess by therapeutic action on human organism. Technology of concentrates from melon and watermelon is developed. Their sensory indicators and physical-chemical composition are determined in laboratory conditions. Melon and watermelon consumption rates to produce concentrates are defined. Due to sweet taste of the melon and watermelon concentrates quantity of sugar in a receipt of confectionery products, desserts, ice-cream may be decreased.
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Статья научная
In the article the results of studies of decomposition process of Karatau phosphorites by phosphoric acid are presented. Mathematical processing of the results of an experiment was carried out. Kinetic characteristics of the chemical reaction are determined, which can be used to evaluate technological parameters and select optimal conditions of phosphorite decomposition. The process of decomposition of phosphorites of different structure was optimized by the method of mathematical planning of the experiment. The obtained dependencies can be used for determination of decomposition parameters under production conditions in order to achieve the maximum process indicators.
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Peculiarities of organizing and holding various events in the field of tourism and hospitality
Статья научная
The article investigates the issue of the relationship between the event tourism and the event industry as well as the theoretical aspects of event tourism.The main characteristics of event tourism have been investigated and the stages of preparation and conduct of various events have been analyzed. The algorithm fororganizing a successful event is found. Recommendations on the procedure and stages of creating an event are made. Implementation of those recommendations will increase efficiency in the area of tourism and hospitality.
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Perspective trends of common agricultural market development in terms of Eurasian Economic Union
Статья научная
The factors of international trade related to food security of the countries participating in the EAEU, the growth of agricultural products and food turnover, taking into account the existing and necessary production volumes of the agro-industrial complex to provide the population with food in the amount of rational norms, as well as the extent of mutual food trade. The need to focus on food self-sufficiency (indicators of physical and economic accessibility, level and quality of nutrition) as the main target of national concepts is noted. Reflected barriers to the formation of a single agricultural market of the EAEU partner countries.
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Physical and mathematical model of the processes of a device for processing watermelons
Статья научная
The knowledge of the grinding processes of the pulp of fruits and vegetables is not sufficient. In this article, we examined the processes of destruction, grinding, mixing the pulp of watermelon. The criterion equations of these processes are derived taking into account the indicators of the pulp and peel of the watermelon. The derivation of criteria equations for calculating the characteristics of the processes used in the processing of watermelon fruits is considered. The mechanic-technological basis for calculating and designing machines for processing watermelons for food purposes is outlined. The results of experimental studies to determine the optimal kinematic and structural parameters of these machines are presented. The basic physic mechanical and rheological properties of watermelon fruits are given. One of the tasks set for the researcher was to choose a physical model of the processes of separation of pulp from the crust, destruction, grinding of pulp and mixing of the pulp. The values of these quantities depend both on the kinematic parameters of the dynamic interaction and on the physic mechanical and rheological properties of the fruits of melons. The obtained criteria equations can be used to determine the technological parameters of machines where it is necessary to destroy the fetus with minimal energy costs.
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Статья научная
The pet food sector is experiencing a profound scientific transition driven by increasing demand for nutritionally precise, environmentally sustainable, and ethically responsible protein sources. Traditional reliance on livestock-derived ingredients has raised concerns regarding resource inefficiency, environmental impact, raw material variability, and long-term sustainability. In response, advances in biotechnology, particularly precision fermentation and cultured protein technologies—have emerged as promising alternatives capable of transforming protein production for companion animal nutrition. Precision fermentation enables the microbial synthesis of animal-identical or functionally enhanced proteins with high consistency and safety, while cultured proteins are generated through the controlled growth of animal cells without conventional animal agriculture. This review critically examines the scientific foundations, nutritional quality, functional performance, sustainability implications, safety considerations, and regulatory challenges associated with these technologies. Current evidence suggests that both precision-fermented and cultured proteins can provide digestible, bioavailable, and nutritionally adequate protein sources for pet foods. However, knowledge gaps remain regarding long-term health outcomes, micronutrient optimization, and large-scale economic feasibility. Collectively, these emerging technologies represent a paradigm shift toward nutrition-by-design and offer a compelling pathway for the future of sustainable pet food systems.
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Статья научная
Precision nutrition, a discipline once limited to human personalized health, has rapidly emerged as a transformative paradigm in companion animal science. Recent advances in metabolomics, microbiome analysis, multi-omics integration, and artificial intelligence (AI) have created unprecedented opportunities to formulate diets tailored to an individual animal’s metabolic profile rather than relying solely on population-level nutrient requirements. This review summarizes the most recent (2020–2025) developments in pet metabolomics, including blood, urine, fecal, salivary, hair, and skin metabolic biomarker discovery; their association with health outcomes; and their relevance in designing biomarker-driven diets for dogs and cats. The integration of metabolomics with microbiome sequencing, wearable biosensors, dietary response prediction algorithms, machine learning-based disease risk scoring, and emerging commercial tools in personalized pet nutrition is also examined. The review concludes with research gaps, regulatory implications, and future directions, including metabolomic passports, dynamic diet optimization, precision amino-acid balancing, microbiome-modulatory formulations, and AI-driven individualized feeding systems. Precision metabolomics is poised to redefine the scientific and commercial landscape of pet nutrition over the next decade.
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