Diana Tazeddinova

Rheological Properties of Low-calorie Red Deer Meat Pâté

Eleonora Okuskhanova, Maksim Rebezov, Zhanibek Yessimbekov, Diana Tazeddinova, Pavel Shcherbakov, Tatiana Bezhinar, Oksana Vagapova, Tatiana Shcherbakova & Marilyne Stuart · Journal of Pharmaceutical Research International · 2018

Background: The formulation of new meat products requires evaluation of the effect of different ingredients on physical-chemical and rheological properties of meat batters. Objective: In this study, the yield stress properties of three low-calorie meat pâté recipes were evaluated...

Open access Research Article 10.9734/JPRI/2018/42317

Development of Minced Meatball Composition for the Population from Unfavorable Ecological Regions

Eleonora Okuskhanova, Farida Smolnikova, Samat Kassymov, Oksana Zinina, Ayaulym Mustafayeva, Maksim Rebezov, Yaroslav Rebezov, Diana Tazeddinova, Zulfiya Galieva & Nikolai Maksimiuk · Annual Research & Review in Biology · 2017

In this paper, a new technology for meatball production is presented. The ingredients in the formulation used are low value parts of poultry meat (neck and back part), rice, sea cabbage (Laminaria) and carrot. Three variants of meatball were prepared with different weight ratios...

Open access Research Article 10.9734/ARRB/2017/33337