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Technical Sciences Архив выпусков журнала "Технические науки" 14. Технология продовольственных продуктов

14. Технология продовольственных продуктов

ИССЛЕДОВАНИЕ ОПТИМАЛЬНОГО МЕТОДА СУШКИ ЧЕСНОКА
Сафаров Жасур Эсиргапович Абдикаримов Тимур Кенесбаевич
16.04.2026 87
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 82
14. Food technology
NEW FORMULATIONS OF COMPOUND FEEDS FOR AFRICAN CATFISH AND COMMON CARP BASED ON LOCAL RAW MATERIALS
Shalov Dostmukhambet Jumashovich Makhmudov Rafik Amanovich Khaitov Rauf Aripovich Mavlanov Bobokhon Arashevich Shamshod Fatilloyev
16.04.2026 90
14. Food technology
STUDY OF THE AMINO ACID COMPOSITION OF Crataegus songarica FRUITS
Mashxura Zokirova Dilorom Saribaeva Nishonov Utkirali Rakxmatillayevich
14.04.2026 86
14. Food technology
CRITERIA-BASED ANALYSIS OF DURUM WHEAT SEMOLINA MILLING EFFICIENCY BASED ON YIELD AND ASH CONTENT
Adizov Rashid Mukhamedova Mukhabbat Egamovna
14.04.2026 82
14. Food technology
ANALYSIS AND STABILIZATION OF FLOUR MILLING TECHNOLOGICAL PROCESSES AS A COMPLEX DYNAMIC SYSTEM
Adizov Rashid Kakhramon Rakhmonov
14.04.2026 82
14. Food technology
MODERN TECHNOLOGIES FOR THE PRODUCTION OF GLUTEN-FREE PASTA WITH IMPROVED STRUCTURAL AND ORGANOLEPTIC PROPERTIES
Atabayeva Gulshanbonu Atamuratova Tamara
14.04.2026 93
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
Yuldasheva Intizor Kurbanov Murod
14.04.2026 79
14. Food technology
CHEMICAL COMPOSITION OF MEAT AND MEAT PRODUCTS AND PRINCIPLES OF THEIR EXPERT EVALUATION
Akbarov Mansur Mukhtarovich
13.04.2026 113
14. Food technology
IMPROVING BREAD QUALITY
Rakhimov Yorkinjon Erkinovich Valieva Jasmina
10.04.2026 95
14. Food technology
TECHNOLOGY FOR PRODUCING PUREE AND PASTE FROM ROSEHIP FRUITS CULTIVATED IN THE REPUBLIC OF UZBEKISTAN
Atamirzaeva Sokhiba Dilorom Saribaeva Meliboyev Mirazam
10.04.2026 79
14. Food technology
RESEARCH OF THE CONVECTIVE DRYING PROCESS OF DATES
Bozorov Sardor Abdumajitovich Kurbanov Nematilla Murodullaevich
09.04.2026 99
14. Food technology
OPTIMIZATION OF THE DRYING PROCESS OF ROSEHIP FRUITS
Raxmanova Tojiniso Tursunboy qizi
09.04.2026 70
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
Kurbanova Shakhnoza Murodovna Atamuratova Tamara
08.04.2026 83
14. Food technology
STUDY OF THE INFLUENCE OF GRAPE SKIN EXTRACTS ON THE TECHNOLOGICAL INDICATORS OF VARIOUS WINES
Irgasheva Gulmira Rakhimzhanovna Xakimova Saida
03.04.2026 82
14. Food technology
USING PUMPKIN TO PRODUCE FUNCTIONAL FOODS
Soatova Marzhona Utkirovna Suvanova Fayоza Usmanovna
03.04.2026 90
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
Mirjalol Boltaev
31.03.2026 90
14. Food technology
COMPARATIVE ASSESSMENT OF THE AMINO ACID COMPOSITION OF THE FRUITS OF Elaeagnus angustifolia L. AND Elaeagnus orientalis L.
Mashxura Zokirova Gulomkhujayeva Nargiza Khamdam kizi Dilorom Saribaeva Yakubjanova Yakutkhan Gulomjonovna
24.03.2026 109
14. Food technology
ТЕХНОЛОГИИ ПОЛУЧЕНИЯ ТВЁРДЫХ ЖИРОВ С НИЗКИМ ИЛИ НУЛЕВЫМ СОДЕРЖАНИЕМ ТРАНСЖИРНЫХ КИСЛОТ И СРАВНИТЕЛЬНЫЙ АНАЛИЗ ИХ ЖИРНОКИСЛОТНОГО СОСТАВА
Файзуллаев Аслиддин Зувайдуллоевич Рузибаев Акбарали Турсинбаевич Илхамджанов Пулат Саидвалиев Саидазим Сайдиамирханович Ходжаев Сарвар Фахреддинович Зонг Менг Джиа Джиа
22.03.2026 94
14. Food technology
INCREASING THE EFFICIENCY OF PRODUCTION OF EXPORT-ORIENTED VEGETABLE PRODUCTS BASED ON COMBINED DRYING METHODS
Bakhtiyor Ergashev
19.03.2026 101
14. Food technology
DECOMPOSITION OF POLYSACCHARIDES CONTAINED IN SUGAR SORGHUM STEM JUICE WITH THE HELP OF ENZYMES
Mamura Abdurazzokova Rakhmonova Humora Toxirjon qizi Yakubjanova Yakutkhan Gulomjonovna
18.03.2026 120
14. Food technology
EFFECT OF COLD PRESSING AND SOLVENT EXTRACTION TECHNOLOGY ON THE CHEMICAL COMPOSITION AND YIELD OF MELON SEED OIL
Sardor Obloberdiev Muminova Manzura Vali qizi Toshboyeva Rano Nemat qizi Abdunabiyeva Xurshidaxon Jahongir qizi Korabekova Gulnoza Shukhrat kizi
17.03.2026 107
14. Food technology
STUDY OF REFRACTIVE INDEX, VISCOSITY AND TEMPERATURE DEPENDENCE OF RHEOLOGICAL PROPERTIES OF ALMOND OIL
Sardor Obloberdiev Abdunabiyeva Xurshidaxon Jahongir qizi Muminova Manzura Vali qizi Toshboyeva Rano Nemat qizi Korabekova Gulnoza Shukhrat kizi
17.03.2026 111
14. Food technology
KINETIC REGULARITIES OF FORMATION AND HYDROLYTIC INSTABILITY OF AMINO DERIVATIVES OF GOSSYPOL IN VARIOUS ENVIRONMENTS AND ANALYSIS OF INFLUENCE FACTORS
Yusupov Boburjon Aliyevich Azimov Yoqubjon Husan ogli Hakimova Dilafruz Yuldashboy qizi Kim Veronika Vladimirovna
17.03.2026 100
14. Food technology
EFFECT OF BANANA RIPENESS DEGREE ON POLYPHENOL CONTENT AND ANTIOXIDANT ACTIVITY OF PEEL EXTRACTS
Yettiboyeva Lola Abdumalikovna Azimov Yoqubjon Husan ogli Hakimova Dilafruz Yuldashboy qizi Asrorqulova Zukhra Ibragimovna
17.03.2026 117
14. Food technology
ISSN 2311-5122. Article metadata is hosted on the eLIBRARY.RU platform.
Publisher — LLC «MCNO»
Editor-in-Chief - Marina Yu. Zvezdina.
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