Food composition and properties

66 ta ish

Incorporation of barley and corn flour as a functional ingredients in bakery products: Review
Mohamed Rifky, Kasun Dissanayake, Dilrabo Maksumova +5
MaqolaFood Industry and Aquatic BiologyE3S Web of Conferences202419 iqtibos
ABI
Mixtures of Vegetable Fat as a Potential Raw Material for Bakery
Djurayeva Nafisa, Barakayev Nusratilla, Rakhmonov Kakhramon +3
MaqolaPhytochemicals and Antioxidant ActivitiesInternational Journal of Current Research and Review202015 iqtibos
ABI
Lipids of Amaranthus retroflexus and their Biological Activity
Sh. Kh. Ibotov, N. K. Yuldasheva, N. I. Mukarramov +3
MaqolaSeed and Plant BiochemistryChemistry of Natural Compounds20219 iqtibos
ABI
Starch oxidation and study of changing its properties for use as an adhesive component for the production of corrugated cardboard
Dildora Tillayeva, Muzafar Sharipov
MaqolaMaterial Properties and ProcessingE3S Web of Conferences20233 iqtibos
ABI
THE IMPORTANCE OF ENRICHMENT OF BAKERY PRODUCTS WITH VITAMINS AND MINERALS ON HUMAN HEALTH
Sattarova Barnokhon, Utanova Nazira, Makhmudova Aziza
MaqolaNutritional Studies and DietInternational Journal of Advance Scientific Research20222 iqtibos
ABI
Effects of introduction of combine harvester and flatbed dryer on milling quality of three glutinous rice varieties in Lao PDR
Khamtay Vongxayya, Darunee Jothityangkoon, Danuphol Ketthaisong +3
MaqolaGABA and Rice ResearchPlant Production Science20182 iqtibos
ABI
Influence of Introduction on Seed-Oil and Pulp Compositions of Cereal Varieties of Amaranthus hypochondriacus
Sh. K. Khidoyatova, N. K. Yuldasheva, N. T. Ul’chenko +5
MaqolaSeed and Plant BiochemistryChemistry of Natural Compounds20171 iqtibos
ABI
Transcriptome sequencing and differential expression analysis of seed starch accumulation in Chinese chestnut Metaxenia
Shengxing Li, Zhuogong Shi, Qiurong Zhu +3
MaqolaFood composition and propertiesBMC Genomics20211 iqtibos
ABI
Influence of Seasonal Dynamics on Carbohydrate, Lipid, and Protein Contents in Phaseolus vulgaris Pods
A. E. Eshbekov, М. Х. Маликова, Р. К. Рахманбердыева +3
MaqolaProteins in Food SystemsChemistry of Natural Compounds20211 iqtibos
ABI
Study on physiobiological features of grain and contemporary storage methods
Aidai Turatbekova, Tokhir Kuramboev, Olimaxon Ergasheva +4
MaqolaFood composition and propertiesE3S Web of Conferences20241 iqtibos
ABI
Improvement in the functional properties of cotton protein for nutrient purposes
T. S. Yunusov, М. Т. Тураходжаев, É. G. Yadgarov +1
MaqolaFood composition and propertiesChemistry of Natural Compounds19810 iqtibos
ABI
Polysaccharides of Rice Straw
A. N. Brylev, D. K. Adylov, G. G. Tukhtaeva +3
MaqolaPolysaccharides and Plant Cell WallsChemistry of Natural Compounds20010 iqtibos
ABI
Protein Content for Various Grape-Must Fermentation Methods
B. A. Abdullaeva, Z. Sh. Sapaeva, L. G. Mezhlumyan
MaqolaBiofuel production and bioconversionChemistry of Natural Compounds20030 iqtibos
ABI
Sarlavhasiz
Chanthakhone Boualaphanh, Mariafe Calingacion, Rosa Paula Cuevas +3
MaqolaGABA and Rice ResearchScienceAsia20110 iqtibos
ABI
Fermented Soybean Products and Their Bioactive Compounds
Hye Jeong Jeong, Sunmin Park, Valeriy V. Pak +2
BobPhytoestrogen effects and researchInTech eBooks20110 iqtibos
ABI
Carbohydrates from seeds of Raphanus sativus and Brassica napus
T. V. Orlovskaya, A. V. Sedin, М. Х. Маликова
MaqolaMicrobial Metabolites in Food BiotechnologyChemistry of Natural Compounds20130 iqtibos
ABI
The effect of fats and their hydrolysis products on the proteolytic activity of pancreatic and gastric juices
O. K. Dzhalalova, Владимир Алексеевич Алейник, M. A. Zhuraeva +2
MaqolaDiet, Metabolism, and DiseaseExperimental and Clinical Gastroenterology20200 iqtibos
ABI
Study the properties of a chickpea-based jelly product
E. N. Molchanova, Мария Герасимовна Шипарева, Tatyana Evmeshkina +1
MaqolaFood composition and propertiesE3S Web of Conferences20210 iqtibos
ABI
STUDY OF THE ENHANCEMENT OF GLUTINE-FREE BREAD WITH CEREAL GERMS
Gulnoza Djakhangirova, Dildora Makhmudova
MaqolaMicrobial Metabolites in Food BiotechnologyUniversum Technical sciences20210 iqtibos
ABI
TECHNOLOGICAL PROPERTIES OF WHEAT GRAINS OF DIFFERENT SIZES
Rashid Adizov, M. B. Kamalova
MaqolaFood composition and properties20220 iqtibos
ABI
Influence of salivary amylase on changes in gastric hydrolysis of proteins
O. S. Mamazhanova, Владимир Алексеевич Алейник, A. G. Khudayarova +1
MaqolaEnzyme Production and CharacterizationExperimental and Clinical Gastroenterology20230 iqtibos
ABI
OBTAINING SWEET MOLASSES BY THE METHOD OF HYDROMECHANICAL AND ENZYMATIC PROCESSING OF GRAIN
Sadritdin Turabdjanov, Kamoliddin Ahmadjonovich Mahmudov, Bexzod Alisherovich Kasimov +1
MaqolaFood Industry and Aquatic BiologyHimičeskaâ tehnologiâ. Kontrolʹ i upravlenie/Chemical Technology. Control and Management20230 iqtibos
ABI
Investigation of the physicochemical properties of aqueous solutions of sodium salt of carboxymethyl starch obtained in the solid phase by viscometric methods
S. Y. Saparov, Muzaffar Makhkamov
PreprintPolysaccharides Composition and ApplicationsResearch Square20230 iqtibos
ABI
Impact of Flour Particle Size and Starch Damage on Baking Properties of Wheat Flour Grown in Dry Climates: A Uzbekistan Case Study
Sirojiddin Sadullayev, Suvankul Ravshanov, Jamol Mirzayev +3
MaqolaFood composition and properties20240 iqtibos
ABI
ENHANCING BREAD QUALITY: EFFECTS OF SMALL AND MECHANICALLY DAMAGED STARCH GRANULES IN LOCAL WHEAT FLOUR
Jamol Mirzayev
MaqolaFood composition and propertiesNew Materials Compounds and Applications20240 iqtibos
ABI