Технология продовольственных продуктов и пищевая промышленность

КОМПЛЕКСНАЯ ОЦЕНКА ФИЗИКО-ХИМИЧЕСКИХ, РЕОЛОГИЧЕСКИХ И ТЕХНОЛОГИЧЕСКИХ СВОЙСТВ МУКИ ИЗ МЕСТНЫХ ЗЕРЕН ПШЕНИЦЫ, ИСПОЛЬЗУЕМОЙ В ПРОИЗВОДСТВЕ МАКАРОННЫХ ИЗДЕЛИЙ

Рамазонов Р.Р. Suvankul Ravshanov Sadullaev Sirojiddin Khudoyberdi ugli Каримов Д.Т.

27.06.2026 17

Food technology and food industry

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

Annakhasanova Dilnavoz Rajabovna Kenzhaev Nuriddin Turakobilovich Kuzbekov Sardor Kamilovich

22.06.2026 30

Food technology and food industry

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

Suvankul Ravshanov Djahangirova Gulnoza Mustafaev Oybek Shirinboevich Khomidova Soadat

17.06.2026 83

Food technology and food industry

ПЕРЕРАБОТКА ВТОРИЧНЫХ ПРОДУКТОВ, ОБРАЗУЮЩИХСЯ ПРИ ПЕРЕРАБОТКЕ ЯБЛОК

Эргашев Ойбек Каримович Мелибоев Миръазам Фозилжон угли Эгамбердиев Азизбек Акрамжон угли

17.06.2026 78

Food technology and food industry

DEVELOPMENT AND COMPARATIVE EVALUATION OF HYPOALLERGENIC SUGAR COOKIE RECIPES

Karimova Tatyana Yakhyaevna Haidar-Zade Lolita Nimatovna

16.06.2026 73

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 78

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 74

Food technology and food industry

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

Rakhmonov Erkinjon Komil ugli

13.06.2026 66

Food technology and food industry

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

Kobilov Feruz Shukhrat ugli

13.06.2026 79

Food technology and food industry

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

Атамирзаева Сайёра Бахтиёровна Сарибаева Дилором Акрамжановна Каюмова Асалой Тохиржон кизи

12.06.2026 87

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 81

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 92

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 87

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 101

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 117

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 133

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 125

Food technology and food industry