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Item type: Item , ТЕХНОЛОГИЧЕСКИЕ ПОДХОДЫ К ПРОИЗВОДСТВУ ФУНКЦИОНАЛЬНЫХ НАПИТКОВ НА ОСНОВЕ ЗЛАКОВ(https://zenodo.org/records/17978028, 2025) Vafoyeva, NaziraРастущий спрос на здоровые продукты а устойчивые пищевые продукты вызвали значительный интерес в хлопьях-функциональные напитки на основе как альтернатива традиционным молочным продуктам и сахару-Богатые напитки. Зерновые представляет собой важный источник пищевых волокон, биоактивных соединений, витаминов и инфарктивных веществНералс, Делая Они стали подходящим сырьём для разработки питательных напитков. Технологические Такие подходы, как ферментация, ферментативная обработка и контролируемая обработка, играют ключевую роль в улучшении функциональных, сенсорных и Пищеварительные свойства злаков-Напитки на базе. В этой статье анализируются современные технологические подходы, используемые при производстве злаков-базируется функциональные напитки, с особым акцентом на методы обработки, улучшающие биологические Активность, Nutrient Bioavaнеспособность и стабильность продукта. Взаимодействие между компонентами злаков и Технологические параметры обсуждаются в связи с качеством напитков, усваиваемостью и функциональностью напитков Потенциал. Исследование подчёркивает важность выбора подходящего специалистапередача технологий Оптимизируйте здоровье-Продвижение свойств хлопьев-на основе напитков и поддержка их применения в Функциональное пItem type: Item , TECHNOLOGICAL APPROACHES TO THE PRODUCTION OF CEREAL-BASED FUNCTIONAL BEVERAGES(THE MULTIDESCIPLINARY JOURNAL THE PRODUCTION OF SCIENSE AND TECNOLOGY, 2025) Vafoyeva, NaziraThe increasing demand for healthy and sustainable food products has stimulated significant interest in cereal-based functional beverages as alternatives to traditional dairy and sugar-rich drinks. Cereals represent an important source of dietary fiber, bioactive compounds, vitamins, and minerals, making them suitable raw materials for the development of nutritionally enhanced beverages. Technological approaches such as fermentation, enzymatic treatment, and controlled processing play a crucial role in improving the functional, sensory, and digestive properties of cereal-based drinks. This article analyzes modern technological approaches used in the production of cereal-based functional beverages, with particular emphasis on processing methods that enhance biological activity, nutrient bioavailability, and product stability. The interaction between cereal components and technological parameters is discussed in relation to beverage quality, digestibility, and functional potential. The study highlights the importance of selecting appropriate processing technologies to optimize the health-promoting properties of cereal-based beverages and support their application in functional nutrition.Item type: Item , MODERN TECHNOLOGIES IN GRAIN-BASED BEVERAGE PRODUCTION: POTENTIAL AND PROSPECTS(Экономика и социум, 2025) Vafoyeva, NaziraThis study explores advanced technologies in grain-based beverage production, emphasizing nutritional improvements, quality enhancement, and environmental sustainability. By leveraging advanced fermentation techniques, omics technologies, and the integration of probiotics and synbiotics, the functional and sensory qualities of beverages were significantly improved. The incorporation of green technologies reduced environmental impact, enhancing the overall sustainability of production processes. Despite these advancements, high costs and technical complexity remain barriers for small-scale producers. Future research should aim at balancing innovation with accessibility and cost-efficiency to benefit broader industry applications.Item type: Item , NON VA QANDOLAT MAHSULOTLARI ISHLAB CHIQARISHDA UNGAN BUG‘DOY DONIDAGI MINERAL MODDALARNI O‘RGANISH(BUXORO DAVLAT UNIVERSITETI ILMIY AXBOROTI, 2025-05) Uzoqov, YusufВнимание к здоровому образу жизни становится все более популярным среди разных возрастных групп населения, что в свою очередь приводит к росту спроса на продукты «здорового питания», в том числе с низким содержанием жиров и сахара, но с высокой диетической ценностью. клетчатка, витамины, минералы. Необходимость обогащения продуктов биологически активными веществами и пищевыми волокнами является основополагающим условием создания продуктов питания и кулинарных блюд, отвечающих запросам современного потребителя. Для обогащения продуктов питания используют различное сырье, в частности зерно. Учитывая, что продукты переработки зерна являются доступной продукцией повседневного спроса, возникает вопрос о придании им функциональных свойств. Важно максимально сохранить в конечном продукте лузгу и алейроновый слой, поскольку именно эти части зерна наиболее богаты биологически активными веществамиItem type: Item , BUG'DOY DONIGA SOVUQ SUV BILAN GIDROTERMIK ISHLOV BERISH TEXNOLOGIYASINI TADQIQ QILISH.(UNIVERSAL JOURNAL OF TECHNOLOGY AND INNAVATION, 2025-02) Uzoqov, YusufВ статье анализируется эффективность холодной гидротермальной обработки пшеницы и влияние этого метода на качество зерна. Холодная гидротермальная обработка помогает улучшить физикохимические свойства пшеницы, в частности, содержание белка и структуру крахмала. Исследование показывает, что использование этого метода может увеличить срок хранения зерна и повысить эффективность технологических процессов. Была представлена информация о выращиваемом в республике зерне пшеницы и способах его переработки, даны необходимые рекомендации.Item type: Item , BUG'DOY DONIGA GIDROTERMIK ISHLOV BERISHDAGI KLASSIK VA ZAMONAVIY TEXNOLOGIYALAR.(INNAVATSIONS IN TECHNOLOGY AND SCIENCE EDUKATION, 2025-09) Uzoqov, YusufThis article examines the methods of hydrothermal treatment of wheat in the flour production process, their impact on technological operations, and the benefits of their application. Hydrothermal treatment aims to optimize the physical properties of grain for milling, improve flour quality, and reduce energy consumption. The main stages of the process include adjusting the grain's moisture content to an optimal level and ensuring uniform water distribution within the grain. Hydrothermal treatment methods are classified as follows: 1. Classical method – treatment with cold water, requiring extended resting time. 2. Treatment with warm and hot water – speeds up water distribution, reducing time and enhancing quality. 3. Steam treatment – allows the process to be completed quickly while saving energy. 4. Microwave treatment – increases flour yield and reduces ash content. 5. Ultrasonic treatment – ensures rapid water distribution within the grain, making the process more efficient. The article reviews the advantages and limitations of each method, their application in production processes, and economic efficiency. Opportunities for improving flour quality and yield, as well as reducing energy consumption through hydrothermal treatment, are explored. The article is relevant for introducing new technologies in the food industry and demonstrates the potential of hydrothermal treatment as an effective approach to enhancing flour production efficiency.Item type: Item , Oziq-ovqat xavfsizligi: Global muammo va milliy yondashuv(Journal of Effective Learning and Sustainable Innovation, 2025-11) XOLMURADOV, BOBURMazkur maqolada oziq-ovqat xavfsizligi global miqyosdagi dolzarb masalalardan biri sifatida tahlil qilinadi. Tadqiqotda global oziq-ovqat ta’minoti tizimining muammolari, iqlim o‘zgarishlari, pandemiyalar, siyosiy beqarorlik va aholining o‘sish sur’atlari kabi omillar o‘rganilgan. O‘zbekiston misolida milliy oziq-ovqat siyosati, mavjud imkoniyatlar, zaxiralar, texnologik yondashuvlar va davlat strategiyalari tahlil qilingan. Olingan natijalar shuni ko‘rsatadiki, oziq-ovqat xavfsizligini ta’minlash uchun ilmiy-innovatsion texnologiyalarni joriy etish, resurslardan oqilona foydalanish, ekologik muvozanatni saqlash va xalqaro hamkorlikni kuchaytirish zarur. Tadqiqot natijalari siyosiy qarorlar qabul qilishda, ilmiy strategiyalar ishlab chiqishda va milliy oziq-ovqat siyosatini takomillashtirishda amaliy ahamiyatga ega.Item type: Item , ОБОСНОВАНИЕ СТОИМОСТИ СОВРЕМЕННОЙ ТЕХНОЛОГИЧЕСКОЙ ЛИНИИ ПО ПРОИЗВОДСТВУ МУКИ В УСЛОВИЯХ РЕСПУБЛИКИ УЗБЕКИСТАН(UNIVERSUM texnicheskiy nauk, 2025-07) Пардаев, ЗафарIn this article, based on the relevance of the topic, the level of research and the results of the analysis, the current state of the flour production industry of our country is studied, and the modern flour production technology has been developed and analyzed. The needs of our population for wheat flour and its role in consumption were studied. Enterprises in the system of the joint-stock company "Uzdonmakhsulot" were studied and their general condition today was studied. In the process of studying this topic, the population's need for high-quality and food-safe flour products and the extent to which this need is met were studied. This article describes the technological line of a flour production enterprise with a capacity of 150 tons/day, built on the basis of modern Turkish technology that meets world standards.Item type: Item , Oziq-ovqat texnologiyasi(kamolashukurova199500@gmail.com, 2025-01) Shukurova, KamolaMazkur ishda hozirgi davrda oziq-ovqat xavfsizligining global va milliy miqyosdagi ahamiyati, uni ta’minlash yo‘llari hamda mavjud muammolar chuqur tahlil etilgan. Tadqiqotda oziq-ovqat xavfsizligi tushunchasi milliy xavfsizlikning ajralmas tarkibiy qismi sifatida yoritilib, iqlim o‘zgarishlari, pandemiyalar, harbiy mojarolar, logistika inqirozlari va aholi sonining o‘sishi kabi omillarning oziq-ovqat tizimiga ta’siri ko‘rsatib o‘tilgan. O‘zbekiston Respublikasida olib borilayotgan islohotlar, xususan “Oziq-ovqat xavfsizligini ta’minlash strategiyasi” hamda “Qishloq xo‘jaligini rivojlantirish strategiyasi 2020–2030-yillar” doirasidagi chora-tadbirlar tahlil qilinib, ekologik barqarorlik, raqamli texnologiyalar, innovatsion yondashuvlar va xalqaro hamkorlikning o‘rni yoritilgan.Item type: Item , NON VA QANDOLAT MAHSULOTLARI ISHLAB CHIQARISHDA UNGAN BUG‘DOY DONIDAGI MINERAL MODDALARNI O‘RGANISH(ИЗУЧЕНИЕ ЗНАЧЕНИЯ МОЛОТОГО ЗЕРНА ПШЕНИЦЫ И ЕГО МИНЕРАЛЬНОГО СОСТАВА В ПРОИЗВОДСТВЕ ХЛЕБА И КОНДИТЕРСКИХ ИЗДЕЛИЙ., 2025-05) Pardayev, ZafarAttention to a healthy lifestyle is becoming increasingly popular among different age groups of the population, which in turn leads to an increase in the demand for "healthy food" products, including products with a low fat and sugar content, but with a high dietary fiber, vitamins, and minerals. The need to enrich products with biologically active substances and dietary fiber is a key condition for the development of food products and culinary dishes that meet the needs of the modern consumer. BIOLOGY SCIENTIFIC REPORTS OF BUKHARA STATE UNIVERSITY 2025/5 (122) 306 Various raw materials, in particular cereals, are used to enrich food products. Considering that grain processing products are affordable products of everyday demand, the question arises of giving them functional properties. It is important to preserve as much as possible the shell and aleurone layer, as the parts of the grain that are richest in biologically active substancesItem type: Item , LONICERA CAERULEA L. BERRIES: A RICH SOURCE OF BIOACTIVE COMPOUNDS AND HEALTH BENEFITS(THE ROLE OF AGRICULTURE AND MEDICINE IN SCIENCE JOURNAL, 2025) TURAYEVA, GulandonTwo new biflavonoids, loniceraflavone A and loniceraflavone B, have been isolated from the aerial parts of Lonicera japonica along with five known compounds: luteolin, luteoloside, quercetin, rutin, and apigenin. The structures of the new biflavonoids were elucidated using detailed spectroscopic methods, including UV, IR, 1D and 2D NMR (¹H, ¹³C, DEPT, COSY, HSQC, and HMBC), and mass spectrometry (ESI-QTOF-MS). The compounds were found to be linked through C–C and C–O–C bonds between flavonoid units. These biflavonoids represent a rare class of natural products in the Caprifoliaceae family. The antioxidant activity of the isolated compounds was also evaluated using DPPH radical scavenging assay, and the new biflavonoids demonstrated significant free radical scavenging activity, comparable to standard antioxidants. The study contributes to the phytochemical understanding of Lonicera japonica, a plant known for its traditional use in Chinese medicine.Item type: Item , (LONICERA CAERULEA L) NING MORFO-BIOLOGIYASI VA KO‘CHATINI YETISHTIRISH TEXNOLOGIYASI(AGROBIZNES, FAN VA TEXNOLOGIYALAR JURNALI, 2025) Turayeva, GulandonThe morpho-biological and agrotechnical properties of the Lonicera caerulea L. plant were thoroughly analyzed. According to the research results, this plant is a fruiting shrub that bears fruit in early spring, is resistant to cold and diseases, and has a short growing season. Its fruits are distinguished by their richness in anthocyanins (800-1300 mg/100 g), ascorbic acid (30-186 mg/100 g), P-active compounds (350-650 mg/100 g), as well as organic acids and sugars. Phenological phases, flowering biology, pollination mechanism, and agrobiological indicators of new breeding varieties were studied based on Russian breeding experiments. Due to the composition of biologically active substances and environmental adaptability of the fruits of this plant, the possibility of its use in the food, pharmaceutical, and cosmetic industries has been proven. Also, aromatic honeysuckle is recommended as a promising and export-oriented crop in intensive horticultureItem type: Item , ОБОСНОВАНИЕ СТОИМОСТИ СОВРЕМЕННОЙ ТЕХНОЛОГИЧЕСКОЙ ЛИНИИ ПО ПРОИЗВОДСТВУ МУКИ В УСЛОВИЯХ РЕСПУБЛИКИ УЗБЕКИСТАН(UNIVERSUM texnicheskiy nauki, 2025-07) Uzoqov, YusufВ данной статье, исходя из актуальности темы, уровня исследования и результатов анализа, изучено современное состояние мукомольной отрасли нашей страны, а также разработана и проанализирована современная технология производства муки. Изучены потребности нашего населения в пшеничной муке и ее роль в потреблении. Изучены предприятия системы АО «Уздонмахсулот» и изучено их общее состояние на сегодняшний день. В процессе изучения данной темы изучена потребность населения в качественных и безопасных для пищевых продуктов мучных изделиях и степень удовлетворения этой потребности. В данной статье описана технологическая линия предприятия по производству муки мощностью 150 тонн/сутки, построенная на основе современной турецкой технологии, соответствующей мировым стандартам.Item type: Item , BUG'DOY DONIGA GIDOTERMIK ISHLOV BERISHDAGI KLASSIK VA ZAMONAVIY TEXNOLOGIYALAR.(INNAVATSIONS IN TECHNOLOGY AND SCIENCE EDUKATION, 2025) Pardayev, ZafarThis article examines the methods of hydrothermal treatment of wheat in the flour production process, their impact on technological operations, and the benefits of their application. Hydrothermal treatment aims to optimize the physical properties of grain for milling, improve flour quality, and reduce energy consumption. The main stages of the process include adjusting the grain's moisture content to an optimal level and ensuring uniform water distribution within the grain. Hydrothermal treatment methods are classified as follows: 1. Classical method – treatment with cold water, requiring extended resting time. 2. Treatment with warm and hot water – speeds up water distribution, reducing time and enhancing quality. 3. Steam treatment – allows the process to be completed quickly while saving energy. 4. Microwave treatment – increases flour yield and reduces ash content. 5. Ultrasonic treatment – ensures rapid water distribution within the grain, making the process more efficient. The article reviews the advantages and limitations of each method, their application in production processes, and economic efficiency. Opportunities for improving flour quality and yield, as well as reducing energy consumption through hydrothermal treatment, are explored. The article is relevant for introducing new technologies in the food industry and demonstrates the potential of hydrothermal treatment as an effective approach to enhancing flour production efficiency.Item type: Item , ЗНАЧЕНИЕ ВИНТОВОГО КОНВЕЙЕРНОГО ОБОРУДОВАНИЯ В ТЕХНОЛОГИЧЕСКИХ ПРОЦЕССАХ И ОПТИМИЗАЦИЯ ЕГО РАСЧЁТОВ(UNIVERSUM texnicheskiy nauk, 2025-06) Uzoqov, YusufВ данной выпускной квалификационной работе проведён комплексный анализ систематизации расчётов технологических процессов, связанных с использованием оборудования винтового конвейера в предприятиях по переработке зерна. Оборудование винтового конвейера изучено с точки зрения его конструктивных параметров, производительности и энергоэффективности. Использование модели в Excel позволило выполнить точные и наглядные расчёты нагрузок, мощности и оптимального выбора электродвигателя. Работа имеет высокую практическую значимость для проектирования и модернизации зерноперерабатывающих предприятий.Item type: Item , O‘ZBEKISTONDA UN MAHSULOTLARI SIFATINING BAHOLANISHI VA XALQARO STANDARTLARGA MUVOFIQLIGINI TA’MINLASH STRATEGIYALARI.(JOURNAL OF FOOD SCIENCE, 2025-05) Uzoqov, YusufMazkur maqolada O‘zbekistonda un mahsulotlarini ishlab chiqarish, ularning sifati va xavfsizligi bo‘yicha milliy hamda xalqaro standartlar o‘rtasidagi farqlar tahlil qilinadi. GOST, O‘zDSt kabi mahalliy me’yorlar asosan organoleptik va fizik-kimyoviy ko‘rsatkichlarga e’tibor qaratgan bo‘lsa, ISO va HACCP tizimlari butun ishlab chiqarish zanjiri bo‘yicha xavfsizlikni ta’minlashga yo‘naltirilgan. Tadqiqotda un navlari bo‘yicha kuldorlik, kleykovina, vitaminlar, metall aralashmalar va boshqa ko‘rsatkichlar o‘rganilgan. Shuningdek, ishlab chiqarish texnologiyasini modernizatsiya qilish, xalqaro standartlarga muvofiqlik va eksport salohiyatini oshirish bo‘yicha takliflar ishlab chiqilganItem type: Item , Research on food safety standards of Uzbekistan and international norms in the production, storage, and distribution of flour and flour products to the population(The American Journal of Applied Sciences, 2025-05) UZOQOV, Yusuf: This article provides an in-depth study of food safety criteria in the processes of production, storage, and distribution of flour and flour products in the regions of Uzbekistan. The research analyzes the requirements of national ( O'zDSt , GOST ) and international (ISO, HACCP) standards, identifying key differences between them. The study revealed that standards applied in Uzbekistan are mainly based on organoleptic and physicochemical indicators, whereas international standards focus on ensuring safety and quality control at all stages of the production process. The automated necessity of introducing modern technologies and monitoring systems in production, storage, and transportation The American Journal of Applied Sciences 32 https://www.theamericanjournals.com/index.php/tajas The American Journal of Applied Sciences processes has been substantiated. As a result, specific recommendations were developed to align Uzbekistan's flour industry with international standards, including technological modernization, certification, strengthening sanitary and hygiene requirements, and enhancing export potential. These proposals aim to improve the quality of local flour products and ensure their competitiveness in the global market.Item type: Item , BUG'DOY DONIGA GIDROTERMIK ISHLOV BERISHDAGI KLASSIK VA ZAMONAVIY TEXNOLOGIYALAR.(INNAVATSIONS IN TECHNOLOGY AND SCIENCE EDUKATION, 2025-02) Raximov, Yorqinhis article examines the methods of hydrothermal treatment of wheat in the flour production process, their impact on technological operations, and the benefits of their application. Hydrothermal treatment aims to optimize the physical properties of grain for milling, improve flour quality, and reduce energy consumption. The main stages of the process include adjusting the grain's moisture content to an optimal level and ensuring uniform water distribution within the grain. Hydrothermal treatment methods are classified as follows: 1. Classical method – treatment with cold water, requiring extended resting time. 2. Treatment with warm and hot water – speeds up water distribution, reducing time and enhancing quality. 3. Steam treatment – allows the process to be completed quickly while saving energy. 4. Microwave treatment – increases flour yield and reduces ash content. 5. Ultrasonic treatment – ensures rapid water distribution within the grain, making the process more efficient. The article reviews the advantages and limitations of each method, their application in production processes, and economic efficiency. Opportunities for improving flour quality and yield, as well as reducing energy consumption through hydrothermal treatment, are explored. The article is relevant for introducing new technologies in the food industry and demonstrates the potential of hydrothermal treatment as an effective approach to enhancing flour production efficiencyItem type: Item , MAHALLIY XOM-ASHYO ASOSIDA OZIQ OVQAT MAHSULOTLARI UCHUN BOʻYOQ OLISH TEXNOLOGIYASINI ISHLAB CHIQISH(BUXORO DAVLAT UNIVERSITETI ILMIY AXBOROTI, 2025-02) Raximov, YorqinQandolat texnologiyasida tabiiy xom ashyolardan foydalanish sog„lom oziq-ovqat iste‟mol bozorini shakllantirish tendensiyasiga javob beradi. Qandolat mahsulotlarida tabiiy oziq-ovqat ranglarining ulushi ortib bormoqda, respondentlarning mutlaq ko„pchiligi ularga ustunlik beradi. Ulardan foydalanish bir holatda mahsulotning an‟anaviy iste‟mol xususiyatlarini sezilarli darajada o„zgartirishga, masalan, kaloriya tarkibini tiklashga imkon beradi. Boshqa tarafdan esa saqlash muddatini uzaytirishga xizmat qiladi, bo„yoq olish texnologiyasi takomillashishi bu doimo mahsulotdan olingan bo„yoq sifatini yaxshilaydi. Butunlay yangi iste‟mol xususiyatlariga ega bo„lgan mahsulotni olish. Chunki zamonaviy uskunalardan olingan bo„yoq oziq-ovqat mahsulotlariga juda keng ko„lamda kerak bo„ladi. Asosan bu qandolat sanoatidagi mahsulotlarga rangi, sifati va bozordagi sotish talabini oshiradItem type: Item , TECHNOLOGY OF NON-TRADITIONAL PREPARATION OF BREAD AND BREAD PRODUCTS FROM GROWN GRAIN(UNIVERSUM texnicheskiy nauk, 2025-11) Raximov, YorqinIn this article, besides wheat and barley flour, rye flour was used in the preparation of bread and bakery products. rye flour is the most beneficial grain product for the human body, and it was found that 100 g of rye flour contains 339 calories. Rye flour is rich in dietary fiber, which aids digestion and helps regulate blood sugar levels. It also contains essential minerals such as magnesium, phosphorus, and iron, which contribute to bone health and oxygen transport in the body. Additionally, rye has a lower glycemic index compared to wheat, making it a better option for maintaining stable energy levels and managing weight. This makes rye flour not only nutritious but also advantageous for long-term health benefits