Технология продовольственных продуктов и пищевая промышленность

Optimization of composition of functional beverage based on carrot juice and medicinal plant infusions

Ҳабибуллаев Н.А. Амонова З.М.

22.09.2026 14

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 30

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 51

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 62

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 79

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 80

Food technology and food industry

Investigation of water interaction and swelling properties of gels based on soy, pea and bean protein isolates using the Flory–Rehner theory

Собуддинов С.М. Каноатов Х.М. Дадамирзаев М.Х. Содикова Ш.А.

18.08.2026 93

Food technology and food industry

The influence of wheat flour quality on the technological properties of dough and the formation of croissant structure

Гулбоева З.А. Машарипова З.А.

17.08.2026 79

Food technology and food industry

Experimental study of the chemical property of pumpkin seed oil

Ўктамова Ш.Ҳ. Джураев Х.Ф.

13.08.2026 104

Food technology and food industry

Mathematical model of phase separation of oil sludge under the effect of centrifugal force

Шодиев А.З. Жумаев Қ.К. Шодиев З.О.

31.07.2026 115

Food technology and food industry

Investigation of physicochemical properties of dairy compositions based on soy, oats and corn and justification of their optimal composition

Рахимова Г.Х. Хамдамов А.М. Нурдинбоева О.

29.07.2026 132

Food technology and food industry

INTENSIFICATION OF THE APPLE DRYING PROCESS UNDER ULTRASOUND TREATMENT

Назарова С.Ш. Шарипов Н.З.

21.07.2026 133

Food technology and food industry

Milk quality control based on residual antibiotic content

Махкамов Д. Акрамова Р.Р.

20.07.2026 155

Food technology and food industry

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

Рамазонов Р.Р. Равшанов С.С. Садуллаев С.Х. Каримов Д.Т.

27.06.2026 137

Food technology and food industry

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

Аннахасанова Д.Р. Кенжаев Н.Т. Кузбеков С.К.

22.06.2026 148

Food technology and food industry

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

Равшанов С.С. Джахангирова Г.З. Мустафаев О.Ш. Хомидова С.

17.06.2026 192

Food technology and food industry

PROCESSING OF SECONDARY BY-PRODUCTS GENERATED FROM APPLE PROCESSING

Ergashev O. Meliboyev M. Egamberdiyev A.

17.06.2026 222

Food technology and food industry

DEVELOPMENT AND COMPARATIVE EVALUATION OF HYPOALLERGENIC SUGAR COOKIE RECIPES

Каримова Т.Я. Хайдар-Заде Л.Н.

16.06.2026 186

Food technology and food industry

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

Мухамедова М.Э. Адизов Р.Т.

16.06.2026 193

Food technology and food industry

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

Суюндиков У.А. Додаев К.О. Яхяева М.А.

15.06.2026 201

Food technology and food industry

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

Рахмонов Э.К.

13.06.2026 173

Food technology and food industry

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

Кобилов Ф.Ш.

13.06.2026 187

Food technology and food industry

ANALYSIS OF BIOLOGICALLY ACTIVE SUBSTANCES IN THE PLANT Taraxacum officinale Wigg. AND PROSPECTS OF APPLICATION IN FUNCTIONAL FOOD PRODUCTS

Atamirzayeva S.B. Saribaeva D.A. Qayumova A.T.

12.06.2026 239

Food technology and food industry

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

Курбанова М.Д. Курбанов Ж.М. Додаев К.О.

10.06.2026 210

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

Махмудов Р.А. Ибрагимов А.К. Ниёзов С.A.

06.06.2026 195

Food technology and food industry