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7 ta ish

Ish: Technology Development to Measure Chemical and Oxidative Stability of Edible Oils Using Fourier Transform-Infrared Spectroscopy

  1. Determination of bioactive compounds of pomegranate peel to incorporate as a functional food ingredient in food production

    Ulug’bek Suyundikov, S. K. Atkhamova, Qo‘chqor Dodayev +5

    MaqolaPomegranate: compositions and health benefitsBIO Web of Conferences202424 iqtibos
    ABI

  2. Impact of incorporating inorganic additives in processed meat production

    Kasun Dissanayake, Mohamed Rifky, Jasur Farmonov +5

    MaqolaMeat and Animal Product QualityE3S Web of Conferences202422 iqtibos
    ABI

  3. Inorganic additives in meat production and processing

    Kasun Dissanayake, Mohamed Rifky, Dulangana Hunupolagama +5

    MaqolaMeat and Animal Product QualityE3S Web of Conferences202422 iqtibos
    ABI

  4. IMPACT OF CURING SALT (NITRITES) ON THE PROCESSED MEAT PRODUCTS AND ITS ALTERNATIVES: A REVIEW

    Kasun Dissanayake

    Sharh maqolaMeat and Animal Product QualityNew Materials Compounds and Applications202416 iqtibos
    ABI

  5. Application of microwave technology to extract pure sesame oil

    Jasur Farmonov, Dulangana Hunupolagama, Kasun Dissanayake +4

    MaqolaSesame and Sesamin ResearchE3S Web of Conferences20249 iqtibos
    ABI

  6. A comparative analysis of traditional meat processing methods

    Kasun Dissanayake, Mohamed Rifky, Khabibulla Nurmukhamedov +4

    MaqolaFood Waste Reduction and SustainabilityE3S Web of Conferences20245 iqtibos
    ABI

  7. The properties of the powder that makes the basis of hard alloys used in the crushing of underground resources

    Sarvar Parmonov, Shukhrat Shakirov, Guzal Yusupova +4

    MaqolaAdvanced materials and compositesE3S Web of Conferences20242 iqtibos
    ABI