tech@7universum.com
+7 (499) 117-03-65
RU | EN
Technical Sciences Архив выпусков журнала "Технические науки" 14. Технология продовольственных продуктов

14. Технология продовольственных продуктов

MECHANISMS FOR IMPROVING THE EFFICIENCY OF AGRO-INDUSTRIAL VALUE CHAINS TO STRENGTHEN FOOD SECURITY
Guzal Kobilova
16.03.2026 195
14. Food technology
INFLUENCE OF TECHNOLOGICAL MODES OF PROCESSING DRY MILK ON THE STRUCTURAL AND FUNCTIONAL PROPERTIES OF FOOD SYSTEMS
Bayan Muldabekova Norkulova Zokhid Tashboevna
16.03.2026 177
14. Food technology
CHEMICAL COMPOSITION AND NUTRITIONAL VALUE OF LIVER FOR FUNCTIONAL NUTRITION
Zhakhonova Zilola Dilfuza Atakulova
14.03.2026 491
14. Food technology
ЭКСПЕРИМЕНТАЛЬНЫЕ ИССЛЕДОВАНИЯ ПРОЦЕССА ПОЛУЧЕНИЯ МОЛОКА ИЗ ЗЕРНА КУКУРУЗЫ
Raximova Gulmira Xamidullayevna Xamdamov Anvar Maxmudovich Nurdinboyeva Odinaxon Abduxalil qizi
13.03.2026 207
14. Food technology
CERTIFICATION OF HACCP SYSTEM AND FSMS. PURPOSES OF APPLICATION AND MAIN DIFFERENCES OF SYSTEMS
Istomin Maxim Anatolyevich
13.03.2026 218
14. Food technology
ОПРЕДЕЛЕНИЕ СОДЕРЖАНИЯ ВИТАМИНОВ В ДЫНЕ И ЕЕ ПОРОШКЕ С ПОМОЩЬЮ СПЕКТРОФОТОМЕТРИИ
Khujayeva Makhliyo Azadovna Atajanov Sardorbek Ajdar o‘g‘li Maksumova Dilrabo Kuchkorovna
06.03.2026 240
14. Food technology
IDENTIFICATION OF THE COMPOSITION AND IMPROVEMENT OF THE CERTIFICATION SYSTEM OF NATURAL HONEY OF THE REPUBLIC OF UZBEKISTAN
Saifullaeva Zainab Khamrakulov Makhmud Gofurjon Khamrakulov
06.03.2026 211
14. Food technology
EFFICIENCY OF USING MODULAR TECHNOLOGICAL SYSTEMS TO IMPROVE THE WHEAT GRAIN CLEANING PROCESS
Soliev Abdurakhmon Dolimboy Farrukhbek Sarbolayev Djahangirova Gulnoza Serkaev Kamar Pardaevich
06.03.2026 238
14. Food technology
PROGRAM FOR CALCULATING FEED UNITS FOR RAW MATERIALS FOR FEED AND COMPOUND FEED
Farrukhbek Sarbolayev Sherzhanov Sherzod Shukhratovich Islomova Farida Kamildzhanovna
06.03.2026 248
14. Food technology
STUDIES OF ANTIOXIDANT ACTIVITY OF PEPTIDES OBTAINED FROM PROTEINS OF NON-TRADITIONAL RAW MATERIALS
Firuza Rustambekova Yakhshilikova Nasiba Abdugappor kizi Dilnoza Rakhimova
03.03.2026 228
14. Food technology
CHANGES IN THE CONTENT OF OXYMETHYLFURFURAL (OMF) IN GRAPE JUICE UNDER THE INFLUENCE OF TEMPERATURE
Akbar Abdiev Akbarov Mansur Mukhtarovich Zafar Pardaev Choriev Abdusattar
03.03.2026 231
14. Food technology
DETERMINATION OF ORGANIC ACIDS AND POLYPHENOLS IN LEAVES OF GRAPES OF THE BLACK MUSCAT AND KHURMONI DOGWOOD VARIETIES
Azimjon Akhmedov Dilfuza Atakulova Komilova Mokhinur
28.02.2026 235
14. Food technology
ELECTROPHYSICAL SPLITTING OF ASSOCIATED COMPOUNDS IN TRIGLYCERIDES DURING THE REFINATION OF COTTONSEED OIL IN MISCELLA
Khidirov Jasur Ernazarovich Azimjon Akhmedov Kahramon Majidov
28.02.2026 232
14. Food technology
SYNERGETIC TOXICOLOGICAL ASSESSMENT OF AGROECOSYSTEMS IN UZBEKISTAN: MODELING THE COMBINED IMPACT OF PESTICIDES AND HEAVY METALS
Majidov Bakhodir Shokirovich Barotova Fotima Botirovna
22.02.2026 207
14. Food technology
DETERMINATION OF SOLUBLE DRY MATTER (SUGARS) CONTENT IN FLOUR OBTAINED FROM VARIOUS CEREAL CROPS USING A REFRACTOMETER
Orifova Muyassar Shukrullojon qizi Olimjon Azizov Jumaev Botir Melibayevich
18.02.2026 325
14. Food technology
STUDYING THE PROCESS OF GROWING OYSTER MUSHROOM (Pleurotus ostreatus)
Jumaev Botir Melibayevich Nazarov Kamoljon Karimovich Mamarasulov Eliboy Qaxramon o‘g‘li Sondiboev Khurshid Bazarbekovich Aloviddinova Nilufar Melibaevna Mavlonov Mansur Ikromjon ugli
18.02.2026 342
14. Food technology
TECHNOLOGICAL FOUNDATIONS OF KURUT PRODUCTION AND PRODUCT YIELD CALCULATION
Mavlonov Mansur Ikromjon ugli Jumaev Botir Melibayevich Olimjon Azizov Xakimov Bahodir Botir ugli Rajabov Giyasiddin Buvanur ugli
18.02.2026 328
14. Food technology
INVESTIGATION OF THE EFFECT OF ELLAGIC ACID ISOLATED FROM Maclura pomifera FRUIT ON THE RHEOLOGICAL PROPERTIES OF BREAD DOUGH
Ravshanov Suvankul Saparovich Normatov Anvar Mirzaevich Nazarova Sarvinoz Botir qizi Toshpo‘latova Dilafro‘z Asqarali qizi
18.02.2026 378
14. Food technology
INTENSIFICATION OF HEAT TRANSFER DURING COOLING OF RICE GRAIN IN A FLUIDIZED BED
Jumaev Botir Melibayevich Gani Dadaev Rajabov Giyasiddin Buvanur ugli Rakhmatov Furqat Eshpulat ugli Mavlonov Mansur Ikromjon ugli Abdumannonov Ahror Abdurasul ugli
17.02.2026 267
14. Food technology
IMPROVING AGRO-INDUSTRIAL INTEGRATION AS A TOOL FOR SUSTAINABLE AGRICULTURAL DEVELOPMENT AND REDUCING FOOD RISKS
Janat Kaldybekova Guzal Kobilova
14.02.2026 210
14. Food technology
INTEGRATION PROCESSES IN THE AGRO-INDUSTRIAL COMPLEX AS A BASIS FOR INCREASING COMPETITIVENESS
Janat Kaldybekova Guzal Kobilova
14.02.2026 240
14. Food technology
ECONOMIC EFFICIENCY OF USING PREPARATIONS BASED ON CHITOSAN AND ITS DERIVATIVES TO EXTEND THE SHELF LIFE OF POME FRUITS
Foziljon Abdullayev Tatyana Dubovik
14.02.2026 235
14. Food technology
ANALYSIS OF THE TECHNOLOGY OF VEGETABLE CANDIED PRODUCTS WITH SUGAR AND PROSPECTS FOR DEVELOPING TECHNOLOGY OF VEGETABLE CANDIED PRODUCTS WITH SWEETENERS
Gulomov Azizbek Bakhtiyor ugli Kodirova Khusnida Makhsutali kizi Atakhanov Shukhrat Nuriddinovich
13.02.2026 232
14. Food technology
TECHNOLOGY OF EXTRACTING MELISSA OFFICINALIS
Rakhimov Umidjon Maqsudova Yulduzkhon
11.02.2026 292
14. Food technology
GENERAL INDICATORS AND PROPERTIES OF SPROUTED MUNG AND SOY FLOUR AS A POTENTIAL RAW MATERIALS
Anvar Nuritdinov Akrambaev Rasuljon Adashevich Mamajanov Latifjon
10.02.2026 327
14. Food technology
ISSN 2311-5122. Article metadata is hosted on the eLIBRARY.RU platform.
Mass media registration cert.: EL No. FS77-91806 dated 17.06.2026
Journal founder: Universum LLC
Editor-in-Chief - Marina Yu. Zvezdina.
Top