Технология продовольственных продуктов и пищевая промышленность

ЭКСПЕРИМЕНТАЛЬНОЕ ИССЛЕДОВАНИЕ ХИМИЧЕСКОГО СОСТАВА ТЫКВЕННОГО МАСЛА

Ўктамова Ш.Ҳ. Джураев Х.Ф.

13.08.2026 12

МАТЕМАТИЧЕСКАЯ МОДЕЛЬ ФАЗОВОГО РАЗДЕЛЕНИЯ НЕФТЕШЛАМА ПОД ДЕЙСТВИЕМ ЦЕНТРОБЕЖНОЙ СИЛЫ

Шодиев А.З. Жумаев Қ.К. Шодиев З.О.

31.07.2026 41

ИССЛЕДОВАНИЕ ФИЗИКО-ХИМИЧЕСКИХ СВОЙСТВ МОЛОЧНЫХ КОМПОЗИЦИЙ НА ОСНОВЕ СОИ, ОВСА И КУКУРУЗЫ И ОБОСНОВАНИЕ ИХ ОПТИМАЛЬНОГО СОСТАВА

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

29.07.2026 57

Food technology and food industry

INTENSIFICATION OF THE APPLE DRYING PROCESS UNDER ULTRASOUND TREATMENT

Назарова С.Ш. Шарипов Н.З.

21.07.2026 57

Food technology and food industry

IMPROVING ENERGY EFFICIENCY IN GRAIN GRINDING PROCESSES THROUGH MOISTURE CONTROL AND PROCESS AUTOMATION

Mukimov Z. Ulzhaev E. Narkabulova N.

14.07.2026 66

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 84

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 95

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 146

Food technology and food industry

PROCESSING OF SECONDARY BY-PRODUCTS GENERATED FROM APPLE PROCESSING

Ergashev O. Meliboyev M. Egamberdiyev A.

17.06.2026 151

Food technology and food industry

DEVELOPMENT AND COMPARATIVE EVALUATION OF HYPOALLERGENIC SUGAR COOKIE RECIPES

Каримова Т.Я. Хайдар-Заде Л.Н.

16.06.2026 139

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 139

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 145

Food technology and food industry

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

Рахмонов Э.К.

13.06.2026 126

Food technology and food industry

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

Кобилов Ф.Ш.

13.06.2026 131

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 165

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 157

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 149

Food technology and food industry

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

Каримова З.А. Джахангирова Г.З. Каримова Ю.А.

05.06.2026 165

Food technology and food industry

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

Муродхожаева К.Б. Хасанов Б.К. Ботирова К.Б.

01.06.2026 153

Food technology and food industry

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

Шахриддинов Ф.Ф. Норматов А.М.

24.05.2026 198

Food technology and food industry

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

Узоков Ю.А. Шахриддинов Ф.Ф. Сапаров Б.С.

24.05.2026 219

Food technology and food industry

STUDY OF THE CHEMICAL COMPOSITION AND TECHNOLOGICAL PROPERTIES OF BARLEY GRAIN

Caнaeв Э.Ш. Серкаев К.П.

23.05.2026 220

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

Caнaeв Э.Ш.

23.05.2026 221

Food technology and food industry