Технология продовольственных продуктов и пищевая промышленность

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 194

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 167

Food technology and food industry

Experimental study of the chemical property of pumpkin seed oil

Ўктамова Ш.Ҳ. Джураев Х.Ф.

13.08.2026 174

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 172

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 193

Food technology and food industry

INTENSIFICATION OF THE APPLE DRYING PROCESS UNDER ULTRASOUND TREATMENT

Назарова С.Ш. Шарипов Н.З.

21.07.2026 206

Food technology and food industry

Milk quality control based on residual antibiotic content

Махкамов Д. Акрамова Р.Р.

20.07.2026 263

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 214

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 227

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 257

Food technology and food industry

PROCESSING OF SECONDARY BY-PRODUCTS GENERATED FROM APPLE PROCESSING

Ergashev O. Meliboyev M. Egamberdiyev A.

17.06.2026 317

Food technology and food industry

DEVELOPMENT AND COMPARATIVE EVALUATION OF HYPOALLERGENIC SUGAR COOKIE RECIPES

Каримова Т.Я. Хайдар-Заде Л.Н.

16.06.2026 249

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 264

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 269

Food technology and food industry

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

Рахмонов Э.К.

13.06.2026 235

Food technology and food industry

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

Кобилов Ф.Ш.

13.06.2026 243

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 341

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 294

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 245

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 300

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 262

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 337

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 388

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 369

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 392

Food technology and food industry