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Technical Sciences Архив выпусков журнала "Технические науки" Технология продовольственных продуктов и пищевая промышленность

Технология продовольственных продуктов и пищевая промышленность

АНТИОКСИДАНТНАЯ И ТЕХНОЛОГИЧЕСКАЯ ЭФФЕКТИВНОСТЬ БИОАКТИВНЫХ СОЕДИНЕНИЙ ИМБИРЯ (ZINGIBER OFFICINALE) В ПИЩЕВЫХ СИСТЕМАХ
Азизходжаева М.Х. Хасанов А.Х.
05.11.2026 12
Food technology and food industry
МОРКА И СУШКА КОКОНОВ ТУТОВОГО ШЕЛКОПРЯДА С ПОМОЩЬЮ ВАКУУМНОЙ УСТАНОВКИ: ТЕОРЕТИЧЕСКИЕ ОСНОВЫ, МАТЕМАТИЧЕСКОЕ МОДЕЛИРОВАНИЕ И ТЕХНОЛОГИЧЕСКИЙ ЭФФЕКТ
Сафаров Ж.Э. Эргашев Ж.Ж.
26.10.2026 31
Food technology and food industry
A comparative experimental study of combined ultrasonic and microwave treatment in grape drying
Каримова Д.Ш. Шарипов Н.З. Ибрагимов Р.Р.
21.10.2026 62
Food technology and food industry
Research of physical and chemical properties of waste cooking oils
Maripova F.Sh. Ruzibayev A.T.
21.10.2026 62
Food technology and food industry
Research on the effective use of secondary rice raw materials: thermal decomposition and structural transformations of rice bran during pyrolysis
Рахматов Ф.Э. Махмудова Д.Х. Азаматов У.З. Шохрух Б.И. Рустамову Ф.М. Тошпулатова Д.Ф. Ёрматова С.Н.
20.10.2026 62
Food technology and food industry
МАТЕМАТИЧЕСКОГО МОДЕЛИРОВАНИЯ ВАКУУМНОЙ МОРКИ И СУШКИ КОКОНОВ ТУТОВОГО ШЕЛКОПРЯДА С УЧЕТОМ ДИНАМИКИ ФАЗОВЫХ ПЕРЕХОДОВ И ТЕРМОМЕХАНИЧЕСКИХ НАПРЯЖЕНИЙ В СЛОЯХ ОБОЛОЧКИ
Сафаров Ж.Э. Султанова Ш.А. Эргашев Ж.Ж.
19.10.2026 53
Food technology and food industry
Problems of classifying dried plums in the commodity nomenclature of foreign economic activity of the republic of Uzbekistan: an analysis based on HPLC data on the effect of drying method on chemical composition
Юсупова Д.А. Хамракулов М.Г.
16.10.2026 69
Food technology and food industry
Evaluation of the osteoprotective potential of field horsetail and stinging nettle as potential additives in the production of functional bread
Shokirov K.A.
16.10.2026 76
Food technology and food industry
Development and mathematical substantiation of the composition of functional composite cereals with increased iron bioavailability
Камалова Ф.Р. Хаитов Р.А. Атамуратова Т.И. Рахмонов К.С.
14.10.2026 90
Food technology and food industry
Development of technology for foam-structured food products using apple and carrot puree
Каланова Д.Т.
14.10.2026 87
Food technology and food industry
Investigation and intensification of the aqueous extraction process from secondary raw materials generated after juice pressing of pomegranate fruits (Punica Granatum L.)
Мамажонов А.Б. Ахмедов А.Д. Мамадалиева Н.З. Хажибаев Т.А. Абдурахманов Б.А. Маматханов А.У. Халилов Р.М.
14.10.2026 89
Food technology and food industry
Effect of a herbal blend on the structure and storage-related quality of custard confectionery cream
Курбанова Ш.М.
13.10.2026 79
Food technology and food industry
Multi-criteria optimisation of formulations and quality assessment of cookies with reduced allergenic potential
Каримова Т.Я.
12.10.2026 66
Food technology and food industry
ВЛИЯНИЕ ЧАСТОТЫ И АМПЛИТУДЫ ВИБРАЦИИ НА ПРОДОЛЖИТЕЛЬНОСТЬ СУШКИ И УДЕЛЬНЫЙ РАСХОД ЭНЕРГИИ ПРИ ВИБРОКОНВЕКТИВНОЙ СУШКЕ ЧЕСНОКА (РАСЧЁТНОЕ ИССЛЕДОВАНИЕ)
Миркомилов А.М.
09.10.2026 67
Food technology and food industry
Intermittent modes of vibro-convective garlic drying as a means of reducing specific energy consumption: computational and theoretical justification
Сафаров Ж.Э. Султанова Ш.А. Миркомилов А.М.
09.10.2026 91
Food technology and food industry
Analysis of different apricot varieties grown in Uzbekistan to improve the production of salted kernels
Yamaletdinova M.F.
07.10.2026 81
Food technology and food industry
Application of ozone treatment for extending the storage life and preserving the quality of grapes
Наркабулова Н.Ч. Таджибекова И.Э. Абдикаюмов З.
07.10.2026 90
Food technology and food industry
Intensification of secondary vapor condensation in grape juice concentration apparatus through optimization of phase hydrodynamics
Рамазонов С.С. Хабибов Ф.Ю. Шарипов Н.З.
06.10.2026 99
Food technology and food industry
Investigation of processing conditions for oilseed raw materials prior to cold pressing
Бойназарова Ю.А.
02.10.2026 100
Food technology and food industry
Optimization of composition of functional beverage based on carrot juice and medicinal plant infusions
Ҳабибуллаев Н.А. Амонова З.М.
22.09.2026 137
Food technology and food industry
Modeling the process of evaporation of cotton micella in tubular apparatus with an ascending liquid film
Хамдамов М.Б. Худойбердиев А.А. Худайбердиев А.А. Хамдамов А.М.
19.09.2026 163
Food technology and food industry
Determination of the content of glycyrrhizic acid and total flavonoids in licorice (Glycyrrhiza glabra L.) roots obtained from selected regions of Uzbekistan
Мадрахимова М.К. Машарипова З.А.
07.09.2026 165
Food technology and food industry
Protein–fat emulsion: mass balance and technological verification in frozen meat semi-finished products with soy proteins
Абдуллаева Б.Т. Солиев М.И. Нурмонов С.Э.
31.08.2026 149
Food technology and food industry
Use of modified starches in meat product technology: current state and prospects
Стаценко Е.Н. Оботурова Н.П.
21.08.2026 169
Food technology and food industry
Influence of budding dates for quince cultivars on the survival of graft components
Namozov I.Ch. Aynakulov K.B.
19.08.2026 137
Food technology and food industry
ISSN 2311-5122. Article metadata is hosted on the eLIBRARY.RU platform.
Mass media registration cert.: EL No. FS77-91806 dated 17.06.2026
Journal founder: Universum LLC
Editor-in-Chief - Marina Yu. Zvezdina.
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