14. Технология продовольственных продуктов

METHODS FOR THE REMOVAL OF MICROORGANISMS IN JUICE PRESERVATION

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13.12.2025 241

14. Food technology

ОПТИМИЗАЦИЯ ФИЗИКО-ХИМИЧЕСКИХ СВОЙСТВ ПОРОШКА, ПОЛУЧЕННОГО ИЗ КЛУБНЕЙ ТОПИНАМБУРА

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14. Food technology

UV-C TREATMENT OF POMEGRANATE JUICE: MICROBIOLOGICAL SAFETY AND QUALITY PARAMETERS

Jumaev Botir Melibayevich Safarov Jasur Sultanova Shakhnoza Abduvakhitovna

12.12.2025 223

14. Food technology

DEVELOPMENT OF A FUNCTIONAL SALAD OIL FORMULATION BASED ON SUNFLOWER AND PUMPKIN SEED OILS WITH ENHANCED BIOACTIVE PROPERTIES

Sodikova Shoira Abdurazzakovna Holdarova Gulsanam Akramjon kizi Ubaydullaeva Mukhlisa Nurillo kizi

11.12.2025 213

14. Food technology

INVESTIGATION OF THE CHEMICAL COMPOSITION OF LOCAL MULBERRY VARIETIES

Gulomkhujayeva Nargiza Khamdam kizi Mashxura Zokirova Dilorom Saribaeva

10.12.2025 194

14. Food technology

STUDY OF MICROBIOLOGICAL AND BACTERIOLOGICAL INDICATORS OF RAPESEED MEAL PRODUCED FROM RAPESEED GROWN IN THE REPUBLIC OF UZBEKISTAN

Atakhanov Shukhrat Nuriddinovich Mamajanov Latifjon Akramboev Rasuljon Adashovich Satimov Azamzhon Ikramzhanovich Karimova Navbahor

07.12.2025 174

14. Food technology

A STUDY OF THE INFLUENCE OF CHERRY JUICE ON THE QUALITY OF BEER BEVERAGES

Firuza Rustambekova Zhaloliddinov Doniyorbek Zhavlonbek coals

05.12.2025 156

14. Food technology

COMPARATIVE ASSESSMENT OF THE EFFECTIVENESS OF NATURAL PRESERVATIVES BASED ON PLANT EXTRACTS

Firuza Rustambekova Ruzieva Mubarak

05.12.2025 142

14. Food technology

THE USE OF NEW INGREDIENTS IN THE FORMULATION OF MAYONNAISE

Suvanova Fayоza Usmanovna

04.12.2025 131

14. Food technology

EVALUATION OF MAYONNAISE PRODUCTION TECHNOLOGIES

Makhmudov Kuvondik Yunusovich Kahramon Majidov Mazhidova Nargiza Kakhramonovna

25.11.2025 153

14. Food technology

ТЕХНОЛОГИЯ ПРОИЗВОДСТВА СЫРА, ОБОГАЩЕННОГО ФУНКЦИОНАЛЬНЫМИ МАСЛАМИ И НЕОРГАНИЧЕСКИМИ ПИЩЕВЫМИ ДОБАВКАМИ

Фармонов Джасур Бойкораевич Собирова Мохичехра Шамсиддин кызы

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PROSPECTS FOR USING Hypericum perforatum L. AND Origanum vulgare L. TO EXTEND THE Freshness PERIOD OF SUGAR BREAD

Kakhramon Rakhmonov Yunusov Alisher Gafirovich Homidova Lobar Madievna

20.11.2025 149

14. Food technology

STUDY OF SOFT DRINKS BASED ON PLANT EXTRACTS

Irgasheva Gulmira Rakhimzhanovna Utkirova Malika Ravshanbek kizi

19.11.2025 180

14. Food technology

IMPACT OF SOYBEAN PROCESSING TECHNOLOGIES ON PHOSPHOLIPID COMPOSITION AND HYDRATION EFFICIENCY FOR LECITHIN PRODUCTION

Khodjaev Sarvar Dilnoza Salihanova Ahror Abdurakhimov Salijonova Shakhnozakhon

19.11.2025 143

14. Food technology

USE OF VARIOUS EGG PRODUCTS IN TECHNOLOGY OF MAYONNAISE PRODUCTION

Makhmudov Kuvondik Yunusovich Kahramon Majidov Mazhidova Nargiza Kakhramonovna

18.11.2025 162

14. Food technology

STUDY OF MICROBIOLOGICAL QUALITY INDICATORS DURING THE STORAGE OF VACUUM-PACKED TUBERS AND ROOTS CROPS

Roziya Ernazarova Dilrabo Maksumova Kuchkor Dodayev

18.11.2025 180

14. Food technology

A REVIEW OF STRATEGIES FOR FORTIFYING FAT-AND-OIL PRODUCTS WITH VITAMIN D₃: REGIONAL PECULIARITIES AND MARKET TRENDS

Samandar Sodiqov Ruzibaev Akbarali Askarzhonova Madina Ibrohimjon kizi

16.11.2025 172

14. Food technology

EFFECT OF TEMPERATURE AND WATER ADDITION ON THE EFFICIENCY OF HYDRATION OF CRUDE SOYBEAN OIL

Khodjaev Sarvar Dilnoza Salihanova Ahror Abdurakhimov Salijonova Shakhnozakhon

15.11.2025 189

14. Food technology

AN ANALYTICAL REVIEW OF THE POSSIBILITIES OF USING TRITICALE TO INCREASE THE PROTEIN-FIBER POTENTIAL OF FOOD PRODUCTS

Bayan Muldabekova Fakhriddin Qahharov

14.11.2025 133

14. Food technology

ADSORPTION PURIFICATION OF SAFFLOWER OIL WITH CLAY ADSORBENTS

Nazirova Rahnamokhon Mukhtorovna Sherkuzieva Shakhlo

14.11.2025 163

14. Food technology

EFFECT OF DIFFERENT DOSAGES OF Alhagi pseudalhagi POWDER ON THE QUALITY, NUTRITIONAL VALUE, AND SAFETY OF RYE BREAD VARIETIES

Kakhramon Rakhmonov Haidar-Zade Lolita Nimatovna Mukhayyo Kuziyeva Erkinova Sevinchoy

14.11.2025 144

14. Food technology

EFFICIENCY OF COLUMN CHROMATOGRAPHY IN THE ISOLATION AND PURIFICATION OF INDIGO

Feruza Lapasova Shoira Tashbaeva Umid Azamatov Sabina Musakaeva

13.11.2025 158

14. Food technology

PROSPECTS FOR THE APPLICATION OF BIOCATALYSIS IN BIOORGANIC SYNTHESIS PROCESSES

Umirova Nilufar Omanbaevna Feruza Lapasova Shoira Tashbaeva Egankulova Hamida Akram kizi

13.11.2025 172

14. Food technology

SCIENTIFIC AND TECHNICAL BASIS FOR THE USE OF DRY MILK IN THE PRODUCTION OF FUNCTIONAL AND SPECIALIZED FOOD PRODUCTS

Bayan Muldabekova Norkulova Zokhid Tashboevna

13.11.2025 148

14. Food technology

INFLUENCE OF TECHNOLOGICAL FACTORS ON PHYSICAL AND CHEMICAL PROPERTIES OF PASTA FLOUR

Jumaev Botir Melibayevich Rakhmatov Furqat Eshpulat ugli Bekmirzaev Shokhrukh Ikrom ugli Umirova Nilufar Omanbaevna

13.11.2025 164

14. Food technology