MODERN TECHNOLOGIES IN GRAIN-BASED BEVERAGE PRODUCTION: POTENTIAL AND PROSPECTS
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Экономика и социум
Abstract
This 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.
Description
Ushbu tadqiqot don asosli ichimliklar ishlab chiqarishning zamonaviy
texnologiyalarini o‘rganishga bag‘ishlangan bo‘lib, ularning oziqlanish qiymatini
oshirish, sifatini yaxshilash va ekologik barqarorlikni ta'minlashga qaratilgan.
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Zamonaviy fermentatsiya texnikalari, omika texnologiyalari va probiotiklar hamda
sinbiotiklarning integratsiyasi ichimliklarning funksional va sensor xususiyatlarini
sezilarli darajada yaxshiladi. Yashil texnologiyalarning joriy qilinishi ishlab chiqarish
jarayonlarining ekologik ta'sirini kamaytirdi. Ushbu yutuqlarga qaramay, yuqori
xarajatlar va texnik murakkablik kichik ishlab chiqaruvchilar uchun to‘siq bo‘lib
qolmoqda. Kelgusidagi tadqiqotlar innovatsiyalarni ko‘proq moslashuvchan va iqtisodiy
jihatdan qulay qilishga yo‘naltirilishi lozim
Citation
http://www.iupr.ru/