14. Технология продовольственных продуктов

STUDY OF TECHNOLOGY FOR PRODUCING PROTEIN-RICH AND Β-GLUCAN-CONTAINING FLOUR FROM PURIFIED BARLEY GRAIN BY AIR FRACTIONATION FOR INSTANT PASTA PRODUCTION

Sanaev Ermat Shermatovich

23.05.2026 126

14. Food technology

СОСТАВ ВИТАМИНОВ В ГИДРОЛИЗАТЕ ПШЕНИЧНЫХ ОТРУБЕЙ

Умуркулова Фируза Сувонкуловна Джураев Тулкин Арзикулович Вафоева Назира Исмаил кизи

21.05.2026 144

14. Food technology

COMPREHENSIVE STUDY OF THE DYNAMICS OF WEARING AND QUALITATIVE CHANGES IN GREEN PRODUCTS FROM GRADE I FLOUR

Abdullaeva Feruza Babakhanovna Ravshanov Suvankul Saparovich Sadullaev Sirojiddin Khudoyberdi ugli Inogamova Gulnoza Ziyovuddinkhonovna

21.05.2026 126

14. Food technology

REDUCING ALKALI (NaOH) CONSUMPTION BY ADDING SODA ASH IN HOUSEHOLD SOAP PRODUCTION

Sultanov Sardor Khudayberdiyevich Shamshidinova Dilafruz Ilkhomzhanovna

19.05.2026 122

14. Food technology

MULTI-CRITERIA CFD OPTIMISATION OF CONVECTIVE HEAT AND MASS TRANSFER IN DRYING EQUIPMENT: THERMO-HYDRAULIC MOISTURE UNIFORMITY INDEX

Ismoilov Abdumalik Gafurov Karim Khakimovich Khikmatov Doniyor Nematovich

18.05.2026 130

14. Food technology

SYSTEM ANALYSIS OF THE MICROWAVE DRYING PROCESS OF MELON: FROM PHYSICAL FOUNDATIONS TO INSTALLATION OPTIMIZATION

Artikov Askar Khalilov Sadullo Khayrullaevich Narziev Mirzo Sayidovich

18.05.2026 156

14. Food technology

THEORETICAL FOUNDATIONS OF MULTISTAGE DISTILLATION PROCESSES OF VEGETABLE OILS AND THE TECHNOLOGICAL SIGNIFICANCE OF SOLVENT SEPARATION

Rasulova Makhliyo Ismoil qizi

18.05.2026 129

14. Food technology

STUDY OF PHYSICAL AND TECHNICAL CONDITIONS FOR LOW-TEMPERATURE PROCESSING OF PLANT RAW MATERIALS TO OBTAIN HIGHLY DISPERSED MEDIA WITH NATIVE ANTHOCYANIN STRUCTURE

Shakirov Asliddin Pazlitdin ugli Rano Akramova

18.05.2026 140

14. Food technology

DEVELOPMENT AND OPTIMIZATION OF RECEPTUAL MIXTURES FOR THE PRODUCTION OF GLYUTEN-FREE FLOUR CONDITORY PRODUCTS OF THE “BRAUNI” TYPE

Mukhayyo Kuziyeva Kakhramon Rakhmonov Haidar-Zade Lolita Nimatovna

14.05.2026 130

14. Food technology

SPECIFIC FEATURES OF ALCOHOL FERMENTATION DURING CRYOEXTRACTION TREATMENT OF GRAPES

Alieva Mukhabbat Ilkhomzhonovna Barno Abdullaeva

13.05.2026 124

14. Food technology

APPLICATION OF FLAXSEED PRESS CAKE IN SAUSAGE TECHNOLOGY FOR FORTIFICATION AND REPLACEMENT OF SOY PROTEIN ISOLATE

Djurayeva Nafisa Juraeva Kamolakhon

08.05.2026 152

14. Food technology

DEVELOPMENT OF A TECHNOLOGY FOR A FUNCTIONAL DRINK BASED ON APPLE JUICE ENRICHED WITH PEPPERMINT EXTRACT

Firuza Rustambekova Eshmetov Sharafiddin Zukhriddinovich

05.05.2026 157

14. Food technology

SANITARY AND HYGIENIC ASSESSMENT OF THE POTENTIAL FOR WASTEWATER REUSE AT GRAIN PROCESSING FACILITIES

Aziza Miralimova Farrukhbek Sarbolayev Gulnoza Djakhangirova

23.04.2026 169

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OPTIMIZATION OF COMPOSITION OF FUNCTIONAL BEVERAGE BASED ON CARROT JUICE AND MEDICINAL PLANT INFUSIONS

Habibullayev Nazarjon Akramovich Amonova Zubayda Mukimovna

21.04.2026 161

14. Food technology

МЕТОДЫ ОПРЕДЕЛЕНИЯ ПОВРЕЖДЕНИЯ КРАХМАЛА В МУКЕ ИЗ МЕСТНЫХ СОРТОВ ПШЕНИЦЫ

Джанкоразов Аброр Мамаражаб угли Тагаева Анора Джурамирза кизи Ибрагимова Диёрахон Салахиддин кизи

20.04.2026 219

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A STUDY OF THE PHYSICOCHEMICAL PROPERTIES OF SUPRAMOLECULAR COMPLEXES OF GLYCYRRHIZIC ACID DERIVATIVES WITH ELLAGIC ACID

Tursunov Mirfayzi Rahimkul ugli Shodibek Kasimov Alimjan Matchanov

20.04.2026 177

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DETERMINATION OF BIOLOGICALLY ACTIVE SUBSTANCES IN BANANA PEEL

Lolakhon Ettibaeva Muzaffarova Feruza Orifjon qizi Maqsudova Madina Turdaliyeva Odina

20.04.2026 233

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A STUDY OF THE IMPACT OF INNOVATIVE STORAGE METHODS ON GRAIN QUALITY PRESERVATION

Sardor Obloberdiev Mamirova Saydinsa Mirzoxid qizi Xudoynazarova Gavharoy G'ayratjon qizi Korabekova Gulnoza Shuxrat qizi

20.04.2026 155

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RESEARCH INTO THE TECHNOLOGY OF EXTRACTING OIL FROM ONION SEEDS BY COLD PRESSING

Sardor Obloberdiev Xolboyeva Laylo G'ulomjon qizi Taniberdiev Asrorbek Akhrorjon ugli Usmonova Munavvar Shodiyor qizi

20.04.2026 142

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TECHNOLOGICAL ASPECTS OF PROCESSING MELON SEED CAKE INTO FUNCTIONAL INGREDIENTS

Sardor Obloberdiev Usmonova Munavvar Shodiyor qizi Xolboyeva Laylo G'ulomjon qizi Taniberdiev Asrorbek Akhrorjon ugli

20.04.2026 155

14. Food technology

OPTIMIZATION OF THE CHEESE PRODUCTION PROCESS TAKING INTO ACCOUNT SAFETY REQUIREMENTS

Sardor Obloberdiev Korabekova Gulnoza Shuxrat qizi Mamirova Saydinsa Mirzoxid qizi Xudoynazarova Gavharoy G'ayratjon qizi

20.04.2026 147

14. Food technology

DEVELOPMENT OF A TECHNOLOGY FOR PREPARING SAUCES-PASITE FROM MULBLER AND A SCALE OF PARTIAL QUALITIES

Tukhtaboev Mokhirzhon Rakhimzhanovich Abdieva Oyzhamol Tashbaevna Mamajanov Latifjon Atakhanov Shukhrat Nuriddinovich

17.04.2026 196

14. Food technology

ИССЛЕДОВАНИЕ ОПТИМАЛЬНОГО МЕТОДА СУШКИ ЧЕСНОКА

Сафаров Жасур Эсиргапович Абдикаримов Тимур Кенесбаевич

16.04.2026 215

14. Food technology

EFFECT OF PRE-SOAKING OF NUT KERNELS BEFORE GRINDING ON THE CONSUMER PROPERTIES OF FUNCTIONAL BEVERAGES

Eshonturaev Abdulaziz Abdulatib ugli Abduraxmanovna Nilufar Gulamova

16.04.2026 170

14. Food technology

NEW FORMULATIONS OF COMPOUND FEEDS FOR AFRICAN CATFISH AND COMMON CARP BASED ON LOCAL RAW MATERIALS

Shalov Dostmukhambet Jumashovich Makhmudov Rafik Amonovich Khaitov Rauf Aripovich Mavlanov Bobokhon Arashevich Shamshod Fatilloyev

16.04.2026 186

14. Food technology