Технология продовольственных продуктов и пищевая промышленность

INTENSIFICATION OF THE APPLE DRYING PROCESS UNDER ULTRASOUND TREATMENT

Nazarova Sarvinoz Shukhratovna Nodrtjon Sharipov

21.07.2026 19

ПОВЫШЕНИЕ ЭНЕРГОЭФФЕКТИВНОСТИ ПРОЦЕССОВ ИЗМЕЛЬЧЕНИЯ ЗЕРНА ЗА СЧЕТ КОНТРОЛЯ ВЛАЖНОСТИ И АВТОМАТИЗАЦИИ ПРОЦЕССА

Мукимов Зиявиддин Маъмурович Улжаев Эркин Наргиза Норкобилова

14.07.2026 31

COMPREHENSIVE ASSESSMENT OF THE PHYSICOCHEMICAL, RHEOLOGICAL AND TECHNOLOGICAL PROPERTIES OF FLOUR FROM LOCAL WHEAT GRAIN USED IN PASTA PRODUCTION

Ramazonov Razik Raufovich Ravshanov Suvankul Saparovich Sadullaev Sirojiddin Khudoyberdi ugli Karimov Diyorbek Toshtemir coals

27.06.2026 50

Food technology and food industry

FTIR ANALYSIS OF THE SPECTRAL PROPERTIES OF CORN GERM OIL DEPENDING ON PRESSING TEMPERATURE

Annakhasanova Dilnavoz Rajabovna Kenzhaev Nuriddin Turakobilovich Kuzbekov Sardor Kamilovich

22.06.2026 58

Food technology and food industry

COMPARATIVE CHARACTERISTICS OF CHANGES IN THE MICROFLORA OF WHEAT GRAINS DURING POST-HARVEST STORAGE

Ravshanov Suvankul Saparovich Djahangirova Gulnoza Mustafaev Oybek Shirinboevich Khomidova Soadat

17.06.2026 116

Food technology and food industry

ПЕРЕРАБОТКА ВТОРИЧНЫХ ПРОДУКТОВ, ОБРАЗУЮЩИХСЯ ПРИ ПЕРЕРАБОТКЕ ЯБЛОК

Ergashev Oybek Meliboyev Mirazam Egamberdiyev Azizbek

17.06.2026 117

Food technology and food industry

DEVELOPMENT AND COMPARATIVE EVALUATION OF HYPOALLERGENIC SUGAR COOKIE RECIPES

Karimova Tatyana Yakhyaevna Haidar-Zade Lolita Nimatovna

16.06.2026 110

Food technology and food industry

DEVELOPMENT OF A TECHNOLOGY FOR DIABETIC CRUSHS BASED ON WHOLE-GRAIN FLOUR AND A MULTI-COMPONENT PLANT MIXTURE

Mukhamedova Muhabbat Egamovna Adizov Rashid Tukhtaevich

16.06.2026 106

Food technology and food industry

PHYLOGENETIC ANALYSIS AND TANNASE ACTIVITY OF Aspericullus oryzae AND Taloromyces albabiverticullus STRAINS ISOLATED FROM THE MICROBIOTA OF POMEGRANATE PEEL

Suyundikov Ulugbek Abdusalom ugli Kuchkor Dodayev Yakhyaeva Munavvar

15.06.2026 118

Food technology and food industry

THE EFFECT OF ENRICHING POULTRY FEED WITH VITAMINS AND MINERALS ON MEAT PRODUCTIVITY

Rakhmonov Erkinjon Komil ugli

13.06.2026 96

Food technology and food industry

USING PROTEIN-RICH FEEDS TO INCREASE MEAT PRODUCTIVITY IN POULTRY FARMING

Kobilov Feruz Shukhrat ugli

13.06.2026 107

Food technology and food industry

АНАЛИЗ БИОЛОГИЧЕСКИ АКТИВНЫХ ВЕЩЕСТВ В СОСТАВЕ РАСТЕНИЯ Taraxacum officinale Wigg. И ПЕРСПЕКТИВЫ ЕГО ПРИМЕНЕНИЯ В ПРОИЗВОДСТВЕ ФУНКЦИОНАЛЬНЫХ ПИЩЕВЫХ ПРОДУКТОВ

Atamirzayeva Sayyora Baxtiyorovna Saribaeva Dilorom Akramjanovna Qayumova Asaloy Toxirjon qizi

12.06.2026 129

Food technology and food industry

APPLICATION OF ELECTROPLASMOLYSIS AND MICROWAVE TREATMENT TO INCREASE JUICE YIELD FROM FRUITS AND VEGETABLES

Kurbanova Madina Jamshedovna Kurbanov Zhamshed Majidovich Kuchkor Dodayev

10.06.2026 115

Food technology and food industry

STUDY OF THE COMPOSITION OF RAW MATERIAL COMPONENTS AND OPTIMIZATION FOR THE PREPARATION OF A COMPOSITE MIXTURE IN MAYONNAISE PRODUCTION

Makhmudov Rafik Amonovich Ibragimov Anvar Kuchkorovich Niyazov Sobir Akhroro o‘g‘li

06.06.2026 121

Food technology and food industry

DEVELOPMENT OF A GLUTEN-FREE SPONTANEOUS FERMENTATION STARTER BASED ON RICE FLOUR AND EVALUATION OF ITS TECHNOLOGICAL PROPERTIES

Karimova Zarina Aminjon kizi Djahangirova Gulnoza Karimova Yulduz Aminjon kizi

05.06.2026 120

Food technology and food industry

STUDYING THE DYNAMICS OF CHANGES IN WEFT THREAD WORKING DURING FABRIC FORMATION

Murodkhujaeva Komola Botirkhoja kizi Khasanov Bakhodir Kimsanovich Botirova Kuvonchoy Bakhtiyor kizi

01.06.2026 129

Food technology and food industry

OPTIMIZATION OF HYDROTHERMAL TREATMENT REGIMES FOR ENSURING THE PRESERVATION OF MINERAL SUBSTANCES DURING WHEAT GRAIN PROCESSING

Shakhriddinov Farrukh Fakhriddin ugli Normatov Anvar Mirzaevich

24.05.2026 159

Food technology and food industry

COMPREHENSIVE ASSESSMENT OF MILLING AND BAKING PROPERTIES OF LOCAL WHEAT VARIETIES BASED ON PHYSICAL-TECHNOLOGICAL AND BIOCHEMICAL INDICATORS

Uzokov Yusuf Shakhriddinov Farrukh Fakhriddinovich Saparov Bekhruz Suvankulovich

24.05.2026 177

Food technology and food industry

STUDY OF THE CHEMICAL COMPOSITION AND TECHNOLOGICAL PROPERTIES OF BARLEY GRAIN

Sanaev Ermat Shermatovich Serkaev Kamar Pardaevich

23.05.2026 166

Food technology and food industry

RESEARCH ON THE TECHNOLOGY FOR PRODUCING FLOUR RICH IN PROTEIN AND Β-GLUCANS BY AIR FRACTIONATION TO OBTAIN EARLY-RIPENING PASTA FROM HUSKED BARLEY GRAINS

Sanaev Ermat Shermatovich

23.05.2026 174

Food technology and food industry