14. Технология продовольственных продуктов

ANALYSIS AND STABILIZATION OF FLOUR MILLING TECHNOLOGICAL PROCESSES AS A COMPLEX DYNAMIC SYSTEM

Адизов Р.Т. Рахмонов К.С.

14.04.2026 266

14. Food technology

MODERN TECHNOLOGIES FOR THE PRODUCTION OF GLUTEN-FREE PASTA WITH IMPROVED STRUCTURAL AND ORGANOLEPTIC PROPERTIES

Атабаева Г.И. Атамуратова Т.И.

14.04.2026 295

14. Food technology

TECHNOLOGICAL STRATEGIES FOR ENHANCING THE NUTRITIONAL VALUE OF BREAD THROUGH BY-PRODUCTS OF CEREAL PROCESSING: FROM RECIPE MODIFICATION TO INNOVATIVE PROCESSING TECHNOLOGIES

Юлдашева И.Э. Курбонов М.Т.

14.04.2026 256

14. Food technology

CHEMICAL COMPOSITION OF MEAT AND MEAT PRODUCTS AND PRINCIPLES OF THEIR EXPERT EVALUATION

Акбаров М.М.

13.04.2026 351

14. Food technology

IMPROVING BREAD QUALITY

Рахимов Й.Э. Валиева Ж.

10.04.2026 277

14. Food technology

TECHNOLOGY FOR PRODUCING PUREE AND PASTE FROM ROSEHIP FRUITS CULTIVATED IN THE REPUBLIC OF UZBEKISTAN

Атамирзаева С.Т. Сарибаева Д.А. Мелибоев М.Ф.

10.04.2026 255

14. Food technology

RESEARCH OF THE CONVECTIVE DRYING PROCESS OF DATES

Бозоров С.А. Курбанов Н.М.

09.04.2026 313

14. Food technology

OPTIMIZATION OF THE DRYING PROCESS OF ROSEHIP FRUITS

Рахмонова Т.Т.

09.04.2026 231

14. Food technology

CONFECTIONERY CREAMS AND CAKES AS OBJECTS WITH AN INCREASED RISK OF CONTAMINATION: A REVIEW OF MICROBIOLOGICAL, OXIDATIVE AND STRUCTURAL MECHANISMS OF THE DEGRADATION

Курбанова Ш.М. Атамуратова Т.И.

08.04.2026 283

14. Food technology

STUDY OF THE INFLUENCE OF GRAPE SKIN EXTRACTS ON THE TECHNOLOGICAL INDICATORS OF VARIOUS WINES

Иргашева Г.Р. Хакимова С.Ш.

03.04.2026 272

14. Food technology

USING PUMPKIN TO PRODUCE FUNCTIONAL FOODS

Соатова M.У. Суванова Ф.У.

03.04.2026 309

14. Food technology

CHANGING THE ALKALINE PROPERTIES OF COTTON STEM ASH EXTRACT DEPENDING ON THE DEGREE OF EVAPORATION AND DETERMINING OPTIMAL CONDITIONS FOR REFINING VEGETABLE OILS

Болтаев М.А.

31.03.2026 245

14. Food technology

COMPARATIVE ASSESSMENT OF THE AMINO ACID COMPOSITION OF THE FRUITS OF Elaeagnus angustifolia L. AND Elaeagnus orientalis L.

Зокирова М.С. Гуломхужаева Н.Х. Сарибаева Д.А. Ёкубжанова Ё.Г.

24.03.2026 270

14. Food technology

TECHNOLOGIES FOR PRODUCING SOLID FATS FREE OR LOW IN TRANS FATTY ACIDS: METHODS AND COMPARATIVE ANALYSIS OF FATTY ACID COMPOSITION

Fayzullaev A. Ruzibayev A.T. Ilkhamdjanov P. Saidvaliev S. Khodjaev S. Zong M. Jia J.

22.03.2026 254

14. Food technology

INCREASING THE EFFICIENCY OF PRODUCTION OF EXPORT-ORIENTED VEGETABLE PRODUCTS BASED ON COMBINED DRYING METHODS

Эргашев Б.А.

19.03.2026 238

14. Food technology

DECOMPOSITION OF POLYSACCHARIDES CONTAINED IN SUGAR SORGHUM STEM JUICE WITH THE HELP OF ENZYMES

Абдураззокова М.Н. Рахмонова Х.Т. Ёкубжанова Ё.Г.

18.03.2026 289

14. Food technology

EFFECT OF COLD PRESSING AND SOLVENT EXTRACTION TECHNOLOGY ON THE CHEMICAL COMPOSITION AND YIELD OF MELON SEED OIL

Облобердиев С.Н. Муминова М.В. Тошбоева Р.Н. Абдунабиева Х.Д. Корабекова Г.Ш.

17.03.2026 275

14. Food technology

STUDY OF REFRACTIVE INDEX, VISCOSITY AND TEMPERATURE DEPENDENCE OF RHEOLOGICAL PROPERTIES OF ALMOND OIL

Облобердиев С.Н. Абдунабиева Х.Д. Муминова М.В. Тошбоева Р.Н. Корабекова Г.Ш.

17.03.2026 252

14. Food technology

KINETIC REGULARITIES OF FORMATION AND HYDROLYTIC INSTABILITY OF AMINO DERIVATIVES OF GOSSYPOL IN VARIOUS ENVIRONMENTS AND ANALYSIS OF INFLUENCE FACTORS

Юсупов Б.А. Азимов Я.Х. Хакимова Д.Й. Ким В.В.

17.03.2026 256

14. Food technology

EFFECT OF BANANA RIPENESS DEGREE ON POLYPHENOL CONTENT AND ANTIOXIDANT ACTIVITY OF PEEL EXTRACTS

Еттибоева Л.А. Азимов Я.Х. Хакимова Д.Й. Асроркулова З.И.

17.03.2026 244

14. Food technology

MODERN ENVIRONMENTALLY FRIENDLY APPROACHES TO PROTECTING GRAIN FROM BIOLOGICAL PESTS DURING LONG-TERM STORAGE AND EVALUATION OF THEIR EFFECTIVENESS

Ким В.В. Хакимова Д.Й. Асроркулова З.И. Маматова Ш.И.

17.03.2026 243

14. Food technology

IMPROVING THE SEPARATOR DESIGN FOR MISCELLA DISTILLATION SYSTEMS IN OIL AND FAT PLANTS USING SPIRAL CONTACT ELEMENTS

Rasulova M.I. Khamdamov A.M.

17.03.2026 430

14. Food technology

FATTY ACID COMPOSITION OF OIL OBTAINED FROM THE SEEDS OF THE “TUYATISH” POMEGRANATE VARIETY

Хамидова М.О. Рамзиддинова М.Г. Хамидова М.З. Серкаев К.П. Йулчиев А.Б.

17.03.2026 292

14. Food technology

MECHANISMS FOR IMPROVING THE EFFICIENCY OF AGRO-INDUSTRIAL VALUE CHAINS TO STRENGTHEN FOOD SECURITY

Кобилова Г.И.

16.03.2026 244

14. Food technology

INFLUENCE OF TECHNOLOGICAL MODES OF PROCESSING DRY MILK ON THE STRUCTURAL AND FUNCTIONAL PROPERTIES OF FOOD SYSTEMS

Мулдабекова Б.Д. Норкулова З.Т.

16.03.2026 227

14. Food technology