14. Технология продовольственных продуктов

STUDY OF ANTIBIOTIC PROPERTIES OF THE DEVELOPED DRINK "SHIFO"

Dinara Zunnunova Sharifa Khakimova Rano Akramova

21.12.2024 347

14. Food technology

ОСНОВНЫЕ СОРТА МЕСТНЫХ И ЗАРУБЕЖНЫХ ЗЕРНОВ ТРИТИКЛА, СРПАВНЕНИЕ ПО МУЧНОМУ СОДЕРЖАНИЮ И ХЛЕБОПЕЗОПАСНОСТЯМ, ВЫБОР ДЛЯ ИЗУЧЕНИЯ ЛУЧШЕГО СОРТА

Садуллаев Сироджиддин Худойберди оглы Мирзаев Джамол Дустиярович

20.12.2024 356

14. Food technology

THE IMPACT OF CROP ROTATION AND FERTILIZERS ON AGRICULTURAL PRODUCTIVITY IN THE CONDITIONS OF THE FERGANA VALLEY

Ulugbek Nematov

19.12.2024 282

14. Food technology

THE INFLUENCE OF HYDROTHERMAL LIQUEFACTION PARAMETERS ON THE QUALITY OF PROCESSED PRODUCTS IN THE FOOD INDUSTRY

Janat Kaldybekova Guzal Kobilova

14.12.2024 258

14. Food technology

OPTIMIZATION OF HYDROTHERMAL LIQUEFACTION PROCESSES TO ENHANCE ENERGY EFFICIENCY IN FOOD INDUSTRY WASTE PROCESSING

Janat Kaldybekova Guzal Kobilova

14.12.2024 269

14. Food technology

ПРИМЕНЕНИЕ УЛЬТРАЗВУКОВОЙ УСТАНОВКИ В ПРОЦЕССЕ ПРОИЗВОДСТВА БРЫНЗЫ

Эргашева Зульфия Кахрамановна Сафаров Жасур Эсиргапович Султанова Шахноза Абдувахитовна

14.12.2024 341

14. Food technology

IMPROVEMENT OF EXISTING TECHNOLOGIES FOR INCREASING THE NUTRITIONAL VALUE OF FLOUR PRODUCTS

Nodira Kurbanova Ziyavuddin Mukimov Djahangirova Gulnoza Bakhtiyor Kurbanov

14.12.2024 280

14. Food technology

INVESTIGATION OF ANTIBIOTIC RESIDUES IN TURKEY MEAT USING THE METHOD OF HIGH-PERFORMANCE LIQUID CHROMATOGRAPHY

Makhzuna Turdialiyeva Makhmud Khamrakulov Gofurjon Khamrakulov

12.12.2024 1172

14. Food technology

INFLUENCE OF LOCAL RUSTY FLOUR GRADE ON THE "AGING" PROCESS DURING STORAGE OF BAKERY PRODUCTS

Mukhammad Zaynobiddinov Kuchkor Dodayev Suvankul Ravshanov Mirzamad Odinaev

06.12.2024 480

14. Food technology

НЕКОТОРЫЕ ПОКАЗАТЕЛИ КАЧЕСТВА МЯГКИХ СОРТОВ ПШЕНИЦЫ

Тогаева Маргуба

05.12.2024 265

14. Food technology

АНАЛИЗ ХИМИЧЕСКОГО СОСТАВА МАСЛА, ПОЛУЧЕННОГО ОТЖИМОМ ИЗ СЕМЯН ПЕРСИКА

Мадаминова Зилола Тохиржан кызы Хамдамов Анвар Махмудович Худайбердиев Абсалом Абдурасулович

29.11.2024 473

14. Food technology

THEORETICAL STUDY OF HEAT AND MASS TRANSFER INSIDE A SOLID BODY

Safarov Jasur Sultanova Shakhnoza Abduvakhitovna Abdurahmon Mirkomilov

29.11.2024 354

14. Food technology

FEATURE OF THE RICH CHEMICAL COMPOSITION OF STEM JUICE OF SUGAR SORGHUM IN THE PREPARATION OF FEED FOR BEE COLONS

Mamura Abdurazzokova

22.11.2024 348

14. Food technology

TECHNOLOGICAL PARAMETERS OF PROCESSING MELONS (MELONS AND PUMPKINS) PRODUCTS

Mirazam Meliboev Oybek Ergashev Dilnoza Mamadusmanova

21.11.2024 453

14. Food technology

ЗНАЧЕНИЕ РАЗМЕРНЫХ ХАРАКТЕРИСТИК И ФИЗИКО-МЕХАНИЧЕСКИХ СВОЙСТВ ПРИ СОРТИРОВКЕ ОРЕХОВЫХ ЗЁРЕН

Эгамназаров Гайрат Холдоров Баходир Баратович Хасанова Маъмура

20.11.2024 385

14. Food technology

COMPARATIVE ANALYSIS OF THE ADVANTAGES AND DISADVANTAGES OF TRADITIONAL AND COMBINED METHODS OF DRYING DRY MILK, TAKING INTO ACCOUNT THEIR IMPACT ON THE QUALITY, COST-EFFECTIVENESS AND SAFETY OF THE PRODUCT

Bayan Muldabekova Norkulova Zokhid Tashboevna

17.11.2024 319

14. Food technology

СОВЕРШЕНСТВОВАНИЕ ПРОЦЕССА ОБЖАРКИ СЫРОГО МАСЛА, ПОЛУЧЕННОГО ИЗ СЕМЯН ХЛОПЧАТНИКА, НА НЕФТЕПЕРЕРАБАТЫВАЮЩИХ ПРЕДПРИЯТИЯХ

Нурмухамедов Ахмад Анварович

15.11.2024 332

14. Food technology

РАЗРАБОТКА НОВОГО РЕЦЕПТА СРЕДНЕКАЛОРИЙНОГО МАЙОНЕЗА НА ОСНОВЕ КОМПОЗИЦИИ ПОДСОЛНЕЧНОГО И ТЫКВЕННОГО МАСЕЛ

Содикова Шоира Абдураззаковна Холдарова Гулсанам Акрамжон кизи

15.11.2024 373

14. Food technology

JUSTIFICATION OF THE KNIFE PARAMETERS OF THE EXPERIMENTAL INSTALLATION FOR CUTTING FRUITS

Tokhirjon Khudaiberdiev Farkhod Khudayberdiev G’olibjon Tajibaev

14.11.2024 279

14. Food technology

STUDY OF THE INFLUENCE OF FEEDING RATES ON STORAGE OF RADISH ROOT CROPS

Alisher Mirzayev

14.11.2024 283

14. Food technology

STUDY OF ADAPTIVE STRATEGIES AND INNOVATIVE SOLUTIONS IN DRIED PLUM PRODUCTION UNDER CLIMATE CHANGE AND THEIR IMPACT ON YIELD AND PRODUCT QUALITY

Kamola Usmanova Azret Shingisov Khilola Yodgorova

13.11.2024 290

14. Food technology

TECHNOLOGICAL AND ECONOMIC ASPECTS OF THE IMPLEMENTATION OF HYDROTHERMAL LIQUEFACTION IN THE PROCESSES OF PROCESSING ORGANIC WASTE IN THE FOOD INDUSTRY

Janat Kaldybekova Guzal Kobilova

12.11.2024 275

14. Food technology

APPLICATION OF HYDROTHERMAL LIQUEFACTION TO CREATE ENVIRONMENTALLY FRIENDLY FERTILIZERS FROM ORGANIC WASTE FROM THE FOOD INDUSTRY

Janat Kaldybekova Guzal Kobilova

12.11.2024 318

14. Food technology

METHODS AND TECHNIQUES OF PHYSICAL MODELING OF THE PROCESSES OF PROCESSING, SORTING AND STORAGE OF DRIED FRUITS

Akbar Khurramov Sobirjon Abdurayimov Shukhrat Razakov

05.11.2024 274

14. Food technology

IMPROVING THE QUALITY OF BREAD AND BAKERY PRODUCTS USING LOCAL RECYCLED MATERIALS

Kanoatov Khairullo Murodillaevich Sardor Soatov

31.10.2024 385

14. Food technology