
Nurimkhan Gulnur
- candidate of technical sciences
- 31-48-56
- g.nurymkhan@shakarim.kz
Subjects taught
- Commodity research of grain products
Publications
Study on the Combined Effects of Bromelain (Ananas comosus) Enzyme Treatment and Bacteria Cultures on the Physicochemical Properties and Oxidative Stability of Horse Meat
Processe, Multidisciplinary Digital Publishing Institute (MDPI)
13.06.2025
Consumer Perception of Irradiated Food Products in the Abai Region of Kazakhstan
Foods
12.06.2025
Effect of Electron-Beam Irradiation on Microbiological Safety, Nutritional Quality, and Structural Characteristics of Meat
Foods
23.04.2025
Enhancing emulsified sausages: a comprehensive study of the nutritional, sensory, and sustainability advantages of quinoa flour incorporation
Food Science & Technology
17.11.2024
Effect of flax and hemp flour on the nutritional value of turkey-duck meat pate
Potravinarstvo Slovak Journal of Food Sciences
14.10.2024
Composite flour production and assessment of the safety quality of gluten-free bread
Food Science and Technology (Brazil)this link is disabled
01.05.2023
Исследование пищевой ценности многокомпонентной добавки из злаковых культур
Научный журнал «Вестник КрасГАУ»
01.12.2022
Ет-өсімдік құрамды паштет
Патент № 2022/0147.2 22.02.2022
01.02.2022
Improvement of quality characteristics of turkey pâté through optimization of a protein rich ingredient: Physicochemical analysis and sensory evaluation
Food Science and Technology (Brazil),
18.01.2021
Formation of rheological characteristics or vegetable and fruit smoothies to ensure their quality
IOP Conference Series: Earth and Environmental Science
21.12.2020
Improvement of quality characteristics of turkey pâté through optimization of a protein rich ingredient: physicochemical analysis and sensory evaluation.
Food Science and Technology
10.12.2020
Physical and chemical profile and food safety of gluten free bread
EurAsian Journal of BioSciences
16.08.2019
Technology of production, nutritional value and food safety of gluten free bread
International Journal of Recent Technology and Engineering
12.03.2019
Using of lactic-acid bacteria in the production of sausage products: Modern conditions and perspectives
International Journal of Pharmaceutical Research
25.02.2019
Study of morphology, chemical, and amino acid composition of red deer meat
Veterinary World EISSN
09.06.2017
Training
Academic Leadership Institute
Назарбаев университеті, Нормал университеті
18.11.2024 - 22.11.2024. Шанхай
Academic Leadership Institute
Назарбаев университеті
25.09.2024 - 06.12.2024. Астана
Englist file
Municipal state institutuin "Linguistic center of the abay region"
01.02.2024 - 20.05.2024. Семей
English File
Municipal state institution "Linguistic center of the abay region"
01.02.2023 - 15.05.2023. Семей
Английский язык
dEVELOPMENT OF LANGUAGES AND ARCHIVAL AFFAIRS OF THE ABAY REGION
09.01.2023 - 19.05.2023. Семей
EDUCATIONAL LEADERSHIP
Назарбаев университеті
28.02.2022 - 16.02.2022. Астана
Шұжық өнімдерін термиялық өңдеуге арналған жабдықтар
Қазақ қайта өңдеу және тағам өнеркәсіптері ғылыми-зерттеу институты ЖШС Семей филиалы
28.10.2021 - 28.10.2021. Семей
Применение международных стандартов и методов для обеспечения безопасности и качества пищевых продуктов
Best innovation Group lnc
16.11.2020 - 28.11.2020. Алматы
Цифровые технолгии в образовательном процессе дистанционного обучения
Университет имени Шакарима
13.07.2020 - 25.07.2020. Семей
Цифровые технологии и интерактивные подходы в образовательном процессе
Томский государственный университет
25.11.2019 - 06.12.2019. Томск
«Азық-түлік өнімдерінің технологиясы» бағыты бойынша
Аграрный университет имени С.Сейфуллина
10.06.2019 - 25.06.2019. Нур-Султан
Modern requirements of environmental food safety
AgriSciences of Mendel University
28.09.2018 - 08.10.2018. Brno
Secondary Metabolites Laboratory
of Department of Biology of Pamukkale University in of Department of Biology of Pamukkale University in Denizli
23.04.2018 - 04.05.2018. in Denizli
"Технологии продовольственных и перерабатывающих производств"
ФГБОУ ВПО "Кемеровский технологический институт пищевой промышленности"
24.02.2015 - 27.02.2015. Кемерово
"Изучение молекулярных механизмов ингибирующего действия ферментативных гидролизатов кокосового масла на Streptococcus mutans и Candida albicans"
ФГБОУ ВО "Кемеровский технологический институт пищевой промышленности (университет)"
24.01.2015 - 29.06.2015. г.Кемерово