Author

L. Umiraliyeva

3 papers indexed here

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Open access Oct 2026

Assessment of microbiological safety in the complex processing of secondary raw materials and food industry by-products into finished products

This study analyses the qualitative and quantitative composition of the microflora in secondary raw materials of animal and plant origin used to produce extruded complete dry feed for service dogs. A total of 42 pooled samples were analysed — 18 samples of raw materials (chicken meat-and-bone meal, chicken fat, wheat,...

A. Ospanov, M. Patsayev, M. Bektursunova et al. · Scifood · 0 citations

Review Open access Oct 2026

Bridging Shelf Life and Functionality: Non-Thermal Processing of Fruit and Vegetable Juices, Purées and Sauces for Health-Oriented Nutrition

Ensuring the extended shelf life of fruit- and vegetable-based products while preserving their functional and sensory value remains one of the key challenges in modern food technology. Conventional thermal processing effectively ensures microbiological safety; however, it may lead to the degradation of heat-labile vita...

D. Tuigunov, Y. Omarov, G. Smagul et al. · Processes · 0 citations

Open access Oct 2026

Lactic acid bacteria and yeast consortia as sourdough starter cultures: volatile compound profile, bacterial community composition, and dough rheology

Growing public awareness of healthy nutrition is pushing the baking industry to replace synthetic improvers with natural ones, and sourdough starter cultures are among the most promising candidates for this role. Using autochthonous strains isolated from Kazakhstani raw materials (wheat flour, kumis, and spontaneous so...

L. Umiraliyeva, I. Filatov, E. Ismailova et al. · Scifood · 0 citations