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İndir

  • Prof.Dr.
  • Asılbek KULMIRZAEV
  • Mühendislik Fakültesi
  • Gıda Mühendisliği Bölümü
  • kulmyrzaev@manas.edu.kg

Eğitim Bilgileri

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Dil Becerisi

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Yaptığı Tezler

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Araştırma Alanları

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Verdiği Dersler

GID-626 GIDA BİLİMİ VE TEKNOLOJİSİNDE ÖZEL KONULAR

GID-617 GIDA NANOTEKNOLOJİSİ

GMB-525 GIDA MÜHENDİSLİĞİNDE ÖZEL KONULAR

GID-502 ARAŞTIRMA STAJI

GID-500 YÜKSEK LİSANS TEZİ

GMÜ-530 YÜKSEK LİSANS TEZİ

GMÜ-600 DOKTORA TEZİ

GMÜ-512 SEMİNER

GMÜ-500 ARAŞTIRMA STAJİ

GMÜ-700 UZMANLIK ALAN DERSİ

Daha fazla göster...

GMÜ-692 SEMİNER II

GMÜ-691 SEMİNER I

GMÜ-529 UZMANLIK ALAN DERSİ

GMÜ-590 SEMİNER

GMÜ-580 UZMANLIK ALAN DERSİ

GMÜ-550 GIDA ANALİZİNDE SPEKTROSKOPİK YÖNTEMLER

GID-452 BİTİRME TEZİ II

GID-451 BİTİRME TEZİ I

GID-324 GIDA MÜHENDİSLİĞİ TEMEL İŞLEMLERİ III

CEV-302 TEMEL İŞLEMLER III

KMÜ-302 TEMEL İŞLEMLER III

GID-201 KÜTLE VE ENERJİ DENKLİKLERİ

KMÜ-201 KÜTLE VE ENERJİ DENKLİKLERİ

GID-218 GIDA ANALİZLERİ

GID-102 GIDA MÜHENDİSLİĞİNE GİRİŞ

Yönetimsel Görevler

#GöreviBölümBaşlangıç TarihiBitiş Tarihi
1Rektör VekiliRektörlük26.06.202001.03.2023
2Rektör VekiliRektörlük03.08.201526.06.2020
3Rektör VekiliRektörlük07.09.201103.08.2015
4DekanMühendislik Fakültesi30.11.200922.12.2009
5Bölüm BaşkanıKimya Mühendisliği Bölümü27.02.200830.11.2009
6Rektör YardımcısıRektörlük01.09.200524.09.2005
7Bölüm BaşkanıGıda Mühendisliği Bölümü16.02.200531.08.2005
8DekanMühendislik Fakültesi16.02.200531.08.2005
9Bölüm BaşkanıGıda Mühendisliği Bölümü06.09.200415.02.2005

Yönetilen Tezler

1
Doktora
ZHANYL ISKAKOVA
2016
KIRGIZ MİLLİ FERMENTE İÇECEĞİ BOZO ÜRETİM TEKNOLOJİSİNİ GELİŞTİRME VE KULLA
2
Doktora
ZHYLDYZAI OZBEKOVA
2016
KG'DA ÜRETİLEN BAZI GIDA MADDELERİNİN ÖZEL.FLORESANS SPEKTR.VE İST.KEMOMETR
3
Doktora
AICHUROK MAZHITOVA
2016
KG'IN ÇÜY BÖLGESİNDE ÜRETİLEN KISRAK SÜTÜNÜN VE KIMIZIN ÖZELLİKL.ARAŞTIRM.
4
Yüksek Lisans
NURAIKA NAZAROVA
2022
BİTKİ PROTEİNLERİNİN FONKSİYONEL ÖZELLİKLERİNİN VE AMİNO ASİT PROFİLİNİN AR
5
Yüksek Lisans
RAKHAT ANARBAI KYZY
2022
AT YAĞININ FİZİKO-KİMYASAL ÖZELLİKLERİNİN İNCELENMESİ
6
Yüksek Lisans
KANYKEI SALIEVA
2021
KISRAK SÜTÜNE DAYALI YENİ FERMENTE SÜT ÜRÜNÜN GELİŞTİRİLMESİ VE ÖZELLİKLERİ
7
Yüksek Lisans
ABDUKHALIM ABDYLDAEV
2020
KURUTULMUŞ ET TOZLARININ FLORESAN VE REOLOJİK ÖZELLİKLERİN ARAŞTIRILMASI
8
Yüksek Lisans
AKYLAI CHYNALIEVA
2012
SÜT VE SÜT ÜRÜNLERİNDE MELAMİN TAYİNİ
9
Yüksek Lisans
AINURA BARYLBEKOVA
2011
BALIĞIN KALİTESİNİ FLÜOROSAN SPEKTROSKOPİSİ İLE ARAŞTIRMAK

SCI, SCI-E, SSCI ve AHCI İndekslerine Giren Dergilerde Yayınlanan Makaleler

  1. C.ÖZBEKOVA, А.Абдылдаев, A.KULMIRZAEV. (2024). Study of relations between chemical, colour and fluorescence properties of raw and dried meat powders of cow and yak (Bos grunniens). SPECTROCHIMICA ACTA PART A-MOLECULAR AND BIOMOLECULAR SPECTROSCOPY, 306(123610), 1-9. DOI: 10.1016/j.saa.2023.123610. https://www.webofscience.com/wos/woscc/full-record/WOS:001108348300001.
  2. C.ÖZBEKOVA, A.KULMIRZAEV. (2019). Fluorescence spectroscopy for accurate and rapid prediction of meat composition. Indian Journal of Animal Sciences, 89(7), 786-790. DOI: 10.56093/ijans.v89i7.92052. https://www.webofscience.com/wos/woscc/full-record/WOS:000477711500016.
  3. C.ÖZBEKOVA, A.KULMIRZAEV. (2019). Study of moisture content and water activity of rice using fluorescence spectroscopy and multivariate analysis. Spectrochimica Acta Part A: Molecular and Biomolecular Spectroscopy, 223(2019), 117357. https://www.webofscience.com/wos/woscc/full-record/WOS:000489293900074.
  4. C.ÖZBEKOVA, A.KULMIRZAEV. (2017). Fluorescence spectroscopy as a non destructive method to predict rheological characteristics of Tilsit cheese. Journal of Food Engineering, 210(2017), 42-49. https://www.webofscience.com/wos/woscc/full-record/WOS:000405880700005.
  5. C.İSKAKOVA, C.SMANALİYEVA, A.KULMIRZAEV, P.Fischer, F.Methner. (2017). Comparison of rheological and colorimetric measurements to determine -amylase activity for malt used for the beverage Bozo. INTERNATIONAL JOURNAL OF FOOD PROPERTIES, 20(9), 2060-2070. DOI: 10.1080/10942912.2016.1230869. https://www.webofscience.com/wos/woscc/full-record/WOS:000405628500011.
  6. А.Мажитова, А.Кулмырзаев. (2016). Determination of amino acid profile of mare milk produced in the highlands of the Kyrgyz Republic during the milking season. JOURNAL OF DAIRY SCIENCE, 99(4), 2480-2487. https://www.sciencedirect.com/science/article/pii/S0022030216001107.

Diğer Dergilerde Yayınlanan Makaleler

  1. A.MACİTOVA, A.KULMIRZAEV, N.Nazarova. (2022). БУУРЧАКТУУЛАРДЫН АМИНОКИСЛОТАЛЫК ПРОФИЛИН ИЗИЛДӨӨ. Наука, новые технологии и инновации Кыргызстана, 4(-), 29-34. http://science-journal.kg/en/journal/1/archive/15302.
  2. R.Anarbay kızı, C.ÖZBEKOVA, A.KULMIRZAEV. (2022). ИССЛЕДОВАНИЕ ФИЗИКО-ХИМИЧЕСКИХ СВОЙСТВ ПЯТИ РАЗНЫХ ВИДОВ АДИПОЗНЫХ ЖИРОВ КОНИНЫ. ИЗВЕСТИЯ ВУЗОВ КЫРГЫЗСТАНА, № 1, 2022, 1(2022), 14-17. http://www.science-journal.kg/kg/journal/2/archive/15234.
  3. A.MACİTOVA, A.KULMIRZAEV. (2020). КЫРГЫЗСТАНДЫН ТООЛУУ ЖАНА БИЙИК ТООЛУУ АЙМАКТАРЫНДА ӨНДYРYЛГӨН БЭЭ СYТYН САЛЫШТЫРМАЛУУ ИЗИЛДӨӨ. ИЗВЕСТИЯ КЫРГЫЗСКОГО ГОСУДАРСТВЕННОГО ТЕХНИЧЕСКОГО УНИВЕРСИТЕТА ИМ. И. РАЗЗАКОВА, 3(55), 331-338. https://www.elibrary.ru/item.asp?id=46121612.
  4. A.MACİTOVA, A.KULMIRZAEV. (2020). БЭЭ CYТYНYН БЕЛОКТУК КУРАМЫН ЭЛЕКТРОФОРЕЗДЕ ИЗИЛДӨӨ. ИЗВЕСТИЯ КЫРГЫЗСКОГО ГОСУДАРСТВЕННОГО ТЕХНИЧЕСКОГО УНИВЕРСИТЕТА ИМ. И. РАЗЗАКОВА, 3(55), 338-343. https://www.elibrary.ru/item.asp?id=46121613.
  5. А.Абдылдаев, C.ÖZBEKOVA, A.KULMIRZAEV. (2020). ЧИЙКИ ЖАНА КУРГАТЫЛГАН ЭТТИН КУРАМЫН САЛЫШТЫРМАЛУУ ИЗИЛДӨӨ. ИЗВЕСТИЯ ВУЗОВ КЫРГЫЗСТАНА, 1(2020), 3-8. http://science-journal.kg/kg/journal/2/archive/12730.
  6. C.SMANALİYEVA, C.ÖZBEKOVA, A.KULMIRZAEV, P.Fischer. (2019). Investigation of fatty acid composition, thermal and rheological behavior of yak, cow and horse fats. Manas Journal of Engineering, 7(1), 24-33. https://dergipark.org.tr/tr/download/article-file/738103.
  7. А.Мажитова, А.Кулмырзаев. (2019). Аминокислотный состав кобыльего молока. МОЛОЧНАЯ ПРОМЫШЛЕННОСТЬ, (1), 59-60.
  8. A.MACİTOVA, A.KULMIRZAEV. (2017). Determination of Amino Acid Composition of Cow’s Milk by Liquid Chromatography Using Precolumn Derivatization. MANAS Journal of Engineering, 5(3), 25 - 34. https://dergipark.org.tr/en/pub/mjen/issue/40448/484357.
  9. C.İSKAKOVA, A.DEYDİEV, A.KULMIRZAEV. (2017). Улуттук бозо ичимдиги: даярдоо ыкмалары жана микрофлоралык курамы. MANAS Journal of Engineering, 5(1), 35-45. https://dergipark.org.tr/tr/download/article-file/575991.
  10. A.MACİTOVA, A.KULMIRZAEV, C.ÖZBEKOVA, A.BODOŞOV. (2015). Amino Acid and Fatty Acid Profile of the Mare's Milk Produced on Suusamyr Pastures of the Kyrgyz Republic During Lactation Period. Procedia - Social and Behavioral Sciences, 195(-), 2683-2688. https://www.sciencedirect.com/science/article/pii/S1877042815039580.
  11. A.MACİTOVA, A.KULMIRZAEV. (2015). Review: Physiologically functional components of mare's milk. MANAS Journal of Engineering, 3(2), 1-8. https://dergipark.org.tr/en/pub/mjen/issue/40443/484321.
  12. C.ÖZBEKOVA, A.KULMIRZAEV. (2015). Et ürünlerinde yaygın kullanılan katkı maddesi soya ile et arasındaki bağıntının floresans spektroskopisiyle araştırılması. MANAS Journal of Engineering , 3(1), 1-10. https://dergipark.org.tr/tr/download/article-file/575939.

Bildiriler

  1. K.SALIEVA, A.MACİTOVA, A.KULMIRZAEV. MANUFACTURING OF ACIDOPHILUS MILK WITH MARE’S MILK. IV. International Eurasian Agriculture and Natural Sciences Congress, 2020. https://online.agrieurasia.com/TR/.
  2. A.MACİTOVA, A.KULMIRZAEV. Composition, nitrogen fraction, and amino acid profile of mare’s milk produced in the mountains and highlands. 2019 American Dairy Science Association® Annual Meeting, 2019. https://www.adsa.org/Meetings/2019-Annual-Meeting.
  3. A.MACİTOVA, A.KULMIRZAEV. Effect of milking season and pasture location on bioactive components of mare’s milk produced in Kyrgyzstan. 2nd International Eurasian Conference on Biological and Chemical Sciences (Euras, 2019. https://www.eurasianbiochem.org/previous_conferences.html.
  4. A.MACİTOVA, A.KULMIRZAEV. Application of the diethyl ethoxymethylenemalonate (DEEMM) reagent to the RP-HPLC determination of amino acids in foods. The XXII International Scientific Conference of Young Scientists and Specialists, 2018. https://indico.jinr.ru/event/436/.
  5. C.ÖZBEKOVA, A.KULMIRZAEV. Fluorescence Spectroscopy for Classification of Cow, Yak, Goat, Sheep and Pig Meat. The Eurasian Agriculture and Naturel Sciences Congress, 2017. https://www.agrieurasia.com/EN/.
  6. C.ÖZBEKOVA, A.KULMIRZAEV. Investigation of Meat and Meat Products by Fluorescence Spectroscopy. The ANCON 2017 / INTERNATIONAL CONGRESS ON CHEMISTRY AND MATERIALS SCIENCE, 2017. http://ancongress.com/main/c/20172/en..
  7. Ж.Сманалиева, C.ÖZBEKOVA, P.Heunemann, A.KULMIRZAEV, C.ILICALI. Comparative Study of Fatty Acid Profile and Thermal Parameters of Yak (Bos Grunniens) and Cow (Bos Taurus) Fats. The ANCON 2017 / INTERNATIONAL CONGRESS ON CHEMISTRY AND MATERIALS SCIENCE, 2017. http://ancongress.com/.
  8. A.MACİTOVA, A.KULMIRZAEV. Amino Acids Composition of Mare’s Milk Produced in Alamedin Gorge of Kyrgyz Republic. The Eurasian Agriculture and Natural Sciences Congress, 2017, 2017. https://biskek.agrieurasia.com/TR/tum-duyurular/.
  9. A.MACİTOVA, A.KULMIRZAEV, C.ÖZBEKOVA. Fatty Acid Profile of Mare’s Milk Produced in the Mountain and Highland of Kyrgyzstan during Milking Season. Ancon 2017- International Congress on Chemistry and Materials Science, 2017. http://ancongress.com/main/c/20172/en.
  10. C.ÖZBEKOVA, A.KULMIRZAEV. УЙ, ТОПОЗ ЖАНА ЖЫЛКЫ ЭТИНИ ФЛУОРЕСЦЕНТТИК СПЕКТРОСКОПИЯ ЫКМАСЫ МЕНЕН ИЗИЛДӨӨ. Инновационный потенциал развития науки и технологии, 2015. DOI: chrome-extension://efaidnbmnnnibpcajpcglclefindmkaj/https://arch.kyrlibnet.kg/up. chrome-extension://efaidnbmnnnibpcajpcglclefindmkaj/https://arch.kyrlibnet.kg/uploads/KSTUALIBEKOV12016-37.pdf.
  11. C.ÖZBEKOVA, A.KULMIRZAEV. Investigation of rheology of semi-hard cheeses using fluorescence spectroscopy and chemometrics. . 7th International Symposium on Food Rheology and Structure. , 2015. https://isfrs.ethz.ch/.
  12. C.ÖZBEKOVA, A.KULMIRZAEV. Исследование возможностей флуоресцентной спектроскопии в измерении реологических свойств полутвердых сыров. Управление реологическими свойствами пищевых продуктов, 2015. https://pandia.ru/text/78/389/82829.php.
  13. C.ÖZBEKOVA, A.KULMIRZAEV. Сравнительное исследование говядины и мяса яка методом флуоресцентной спектроскопии. International Scientific and Practical Conference, Novosibirsk, Russia, 2011. DOI: https://cyberleninka.ru/article/n/sravnitelnoe-issledovanie-govyadiny-i-myasa-ya. https://cyberleninka.ru/article/n/sravnitelnoe-issledovanie-govyadiny-i-myasa-yaka-metodom-fluorestsentnoy-spektroskopii/viewer.

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