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Raushangul Uazhanova

Almaty technological University

г. Алматы, ул. Толе би, 100

г. Алматы, ул. Толе би, 100

Almaty, 050012

  • Almaty technological University

SCHOLARLY PAPERS

5

DOWNLOADS

543

TOTAL CITATIONS

3

Scholarly Papers (5)

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1.

Development of a Methodology for Determining the Critical Limits of the Critical Control Points of the Production of Bakery Products in the Republic of Kazakhstan

Eastern-European Journal of Enterprise Technologies 2021, 3 (11 (111)), 57–69. doi: https://doi.org/10.15587/1729-4061.2021.234969
Number of pages: 13 Posted: 25 Aug 2021
Ulbala Tungyshbayeva, Saverio Mannino, Raushangul Uazhanova, Mamyrbek Adilbekov, Madina Yakiyayeva and Assemay Kazhymurat
Almaty technological University, Almaty technological University, Almaty technological University, Almaty Technological University, Almaty Technological University and Almaty technological University
Downloads 227 (342,220)

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HACCP, critical control points, bakery products, food safety and quality

2.

Application of the Principles of International Standards To Ensure Quality and Safety in the Development of Technology of Bakery Products of Increased Nutritional Value

EUREKA: Life Sciences, (4), 19–26, 2021, doi: https://doi.org/10.21303/2504-5695.2021.001974
Number of pages: 8 Posted: 07 Sep 2021
Saniya Ibraimova, Raushangul Uazhanova, Ayana Serikbaeva and Maryna Mardar
Almaty technological University, Almaty technological University, Almaty technological University and Odessa National Academy of Food Technologies
Downloads 112 (635,507)

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baked products, quality, safety, juniper, international standards, HACCP safety management plan, critical control point

3.

Determining optimal process parameters for sprouting buckwheat as a base for a food seasoning of improved quality

Eastern-European Journal of Enterprise Technologies, 4(11(112), 6–16. doi:10.15587/1729-4061.2021.237369
Number of pages: 11 Posted: 02 Sep 2021
Ayana Serikbaeva, Bagimkul Tnymbaeva, Maryna Mardar, Nataliia Tkachenko, Saniya Ibraimova and Raushangul Uazhanova
Almaty technological University, Almaty technological University, Odessa National Academy of Food Technologies, Odessa National Academy of Food Technologies, Almaty technological University and Almaty technological University
Downloads 96 (709,832)

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quality assessment, optimization, germination, buckwheat grain, seasoning of improved quality, antioxidant activity

4.

Optimization of the HACCP Safety Control System for Collagen Hydrolysate Production by Implementing the FMEA Model

Eastern-European Journal of Enterprise Technologies, 2(11 (110), 50–60, 2021. https://doi.org/10.15587/1729-4061.2021.230318
Number of pages: 11 Posted: 14 May 2021
Assemay Kazhymurat, Raushangul Uazhanova, Dinara Tlevlessova, Nurshash Zhexenbay, Ulbala Tungyshbayeva and Saverio Mannino
Almaty technological University, Almaty technological University, Almaty technological University, Almaty technological University, Almaty technological University and Almaty technological University
Downloads 60 (961,006)

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collagen hydrolysate safety, HACCP, CCP, critical limit, FMEA, enzymatic hydrolysis

5.

Development of Recipe Composition of Bread With the Inclusion of Juniper Using Mathematical Modeling and Assessment of Its Quality

Eastern-European Journal of Enterprise Technologies, 6(11 (108)), 6-16, 2020. doi: 10.15587/1729-4061.2020.219020
Number of pages: 11 Posted: 04 Mar 2021
Saniya Ibraimova, Raushangul Uazhanova, Maryna Mardar, Ayana Serikbaeva, Nataliia Tkachenko and Dmytro Zhygunov
Almaty technological University, Almaty technological University, Odessa National Academy of Food Technologies, Almaty technological University, Odessa National Academy of Food Technologies and Odessa National Academy of Food Technologies
Downloads 48 (1,097,529)
Citation 3

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quality assessment; bakery products; optimization; juniper; antioxidant activity; safety; recipe