Almaty Technological University

Unraveling umami and kokumi: taste characteristics and molecular mechanisms of milk-derived peptides

Although taste-active peptides have been isolated from enzymatic hydrolysates of defatted high-protein milk powder, their sensory properties, processing stability, and receptor-binding mechanisms remain largely unexplored. In this study, we synthesized milk-derived taste- active...

Phytochemical Investigation of Crataegus almaatensis Leaves: Isolation, Structural Characterization, and Antioxidant Activity of Flavonoids, Flavolignans, and Phenolic Glycosides

A systematic phytochemical investigation of the leaves of Crataegus almaatensis Pojark., an endemic hawthorn species native to the mountainous regions of Kazakhstan, was carried out. Multi-step chromatographic fractionation, comprising ultrasound-assisted methanol extraction, seq...

Intelligent Monitoring and Control System for the Production of Zhaya and Molded Meat Products Based on the Industry 4.0 Concept Using Modern Digital Technologies

This paper presents an Industry 4.0-based intelligent monitoring and control system for the production of zhaya and molded meat products using Internet of Things (IoT), Supervisory Control and Data Acquisition (SCADA), and Adaptive Neuro-Fuzzy Inference System (ANFIS) technologie...

Response Surface Optimization of Apple Powder Incorporation and Processing Conditions for Improving the Quality of Whipped Yeast-Free Frozen Dough and Bread

Mechanically aerated yeast-free dough is particularly susceptible to freeze–thaw damage because its porous structure is formed before freezing and cannot be restored during thawing due to the absence of fermentation. This study investigated the combined effects of apple powder in...