Bakirov, Juma (2026) FERMENTLARNING OZIQ-OVQAT SANOATIDA QO‘LLANILISHI: TEXNOLOGIK ASOSLAR, SAMARADORLIK VA XAVFSIZLIK JIHATLARI. INTERNATIONAL CONFERENCE ON INTERDISCIPLINARY SCIENCE; Vol. 3 No. 2 (2026): INTERNATIONAL CONFERENCE ON INTERDISCIPLINARY SCIENCE; 27-29.
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Abstract
Maqolada oziq-ovqat sanoatida fermentlarni qo‘llashning ilmiy-amaliy asoslari tahlil qilindi. Fermentlar (amilaza, proteaza, lipaza, pektinaza, sellyulaza, laktaza, transglutaminaza va boshqalar) yordamida xom ashyoni qayta ishlash jarayonlarini jadallashtirish, mahsulot sifatini barqarorlashtirish, chiqitlarni kamaytirish va resurs tejamkorligini oshirish imkoniyatlari ko‘rsatildi. Shuningdek, fermentlarning manbai, faollik omillari, texnologik rejimlar, mahsulot matritsasidagi ta’sir mexanizmi va xavfsizlik (allergenlik, qoldiq faollik, mikrobiologik nazorat) masalalari umumlashtirildi.
| Item Type: | Article |
|---|---|
| Additional Information: | Imported from International Conference on Interdisciplinary Science |
| SWORD Depositor: | Admin User |
| Depositing User: | Admin User |
| Date Deposited: | 28 Oct 2026 21:08 |
| Last Modified: | 28 Oct 2026 21:08 |
| URI: | https://universalpublishings.uz/id/eprint/22323 |
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