Vafoyeva, Nazira2025-12-272025-12-272025http://www.iupr.ru/3060-4567https://dspace.kstu.uz/xmlui/handle/123456789/4585Ushbu 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. ________________________________________________________________ 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 lozimThis 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.en-USGrain-based beverages, fermentation technologies, probiotics, synbiotics, green technologies, omics methods, quality improvement, environmental sustainabilityArticle