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International Journal of Food Properties Volume 20, 2017 - Issue 9
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Articles

Comparison of rheological and colorimetric measurements to determine α-amylase activity for malt used for the beverage Bozo

Janyl IskakovaDepartment of Food Engineering, Engineering Faculty, Kyrgyz-Turkish Manas University, Bishkek, KyrgyzstanCorrespondence[email protected]
ORCID Iconhttp://orcid.org/0000-0002-1614-3984View further author information
ORCID Icon,
Jamila SmanalievaDepartment of Food Engineering, Engineering Faculty, Kyrgyz-Turkish Manas University, Bishkek, KyrgyzstanORCID Iconhttp://orcid.org/0000-0002-3929-4291View further author information
ORCID Icon,
Asylbek KulmyrzaevDepartment of Food Engineering, Engineering Faculty, Kyrgyz-Turkish Manas University, Bishkek, KyrgyzstanView further author information
,
Peter FischerInstitute of Food, Nutrition and Health, ETH Zurich, Zurich, SwitzerlandView further author information
&
Frank-Juergen MethnerDepartment of Brewing Science, Institute of Food Technology and Food Chemistry, Technische Universität Berlin, Berlin, GermanyView further author information
Pages 2060-2070 | Received 11 Mar 2016, Accepted 28 Aug 2016, Published online: 18 Jan 2017

Citations (7)

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Read on this site (1)

Janyl Iskakova, Mathias Hutzler, Kubat Kemelov, Daniela Grothusheitkamp, Maximilian Michel & Frank-Juergen Methner. (2019) Screening a Bozo Starter Culture for Potential Application in Beer Fermentation. Journal of the American Society of Brewing Chemists 77:1, pages 54-61.
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Articles from other publishers (6)

Jamila Smanalieva, Janyl Iskakova & Mukarama Musulmanova. (2022) Milk- and cereal-based Kyrgyz ethnic foods. International Journal of Gastronomy and Food Science 29, pages 100507.
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Hanadi Riyad Aljabi & Elke Pawelzik. (2022) Influence of weather conditions on the activity and properties of alpha-amylase in maize grains. Journal of Cereal Science 103, pages 103403.
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Janyl ISKAKOVA & Jamila SMANALİEVA. (2021) DETERMINATION OF FLOW AND VISCOELASTIC PROPERTIES OF THE KYRGYZ ETHNIC FOOD “SÜZMÖ” DEPENDING ON TEMPERATURE AND MOISTURE CONTENT. Trakya University Journal of Natural Sciences 22:2, pages 199-205.
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Aiperi Otunchieva, Jorobek Borbodoev & Angelika Ploeger. (2021) The Transformation of Food Culture on the Case of Kyrgyz Nomads—A Historical Overview. Sustainability 13:15, pages 8371.
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Hanadi Riyad Aljabi & Elke Pawelzik. (2021) Impact of Cultivar and Growing Conditions on Alpha‐Amylase Properties in Wheat. Starch - Stärke 73:3-4, pages 2000032.
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Janyl Iskakova, Jamila Smanalieva & Frank-Juergen Methner. (2019) Investigation of changes in rheological properties during processing of fermented cereal beverages. Journal of Food Science and Technology 56:9, pages 3980-3987.
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