Zobrazeno 1 - 10
of 69
pro vyhledávání: '"Samadiy Murodjon"'
Autor:
Rifky Mohamed, Dissanayake Kasun, Maksumova Dilrabo, Shosalimova Shahzoda, Shokirov Asliddin, Jesfar Mohamed, Zokirov Kurbonalijon, Samadiy Murodjon
Publikováno v:
E3S Web of Conferences, Vol 537, p 10024 (2024)
The study examines the manufacturing process of flour based bakery products using sprouted barley and maize flour as the functional components. The food sector has seen an increase in the exploration of alternative grains due to the increased focus o
Externí odkaz:
https://doaj.org/article/b19fbf2960ec4996973ec64fa381e21b
Autor:
Rаhmatov Khudoyor, Fayzullaev Normurot, Buronov Firdavsiy, Matmuratov Shavkat, Takhirov Yuldash, Rifky Mohamed, Dissanayake Kasun, Samadiy Murodjon
Publikováno v:
E3S Web of Conferences, Vol 524, p 03018 (2024)
In this article, methods of preparation of catalysts in analogues of in high-silica zeolite, conversion of n-hexane in the catalysts keeping in high-silica zeolite, of n-hexane to aromatic hydrocarbons, n-hexane to aromatic hydrocarbons in catalysts
Externí odkaz:
https://doaj.org/article/3fb8b82f788d40d0994267b555a5f85f
Autor:
Rifky Mohamed, Abdusalomova Dildora, Dissanayake Kasun, Zokirov Kurbonalijon, Harris Jalaldeen Mohamed, Jesfar Mohamed, Esonboyev Faxriyor, Samadiy Murodjon
Publikováno v:
BIO Web of Conferences, Vol 108, p 18001 (2024)
In response to customer demand for a balanced and healthful diet, there is a growing trend in manufacturing innovative dairy products enhanced with plant ingredients with particular pharmacological qualities. Yoghurt is a dairy product that is becomi
Externí odkaz:
https://doaj.org/article/4377c970b85e4b21ac577c029c4bef1b
Autor:
Dissanayake Kasun, Rifky Mohamed, Hunupolagama Dulangana, Harris Jaladeen Mohamed, Zokirov Kurbonalijon, Azizova Kholida, Ermat Sanaev, Samadiy Murodjon
Publikováno v:
E3S Web of Conferences, Vol 510, p 01028 (2024)
The present research focuses on the different ways that inorganic chemicals can affect processed meat quality and its impact on the Finial food quality. The processed meat products (ham, bacon, frankfurters, sausages, salami, and so on) are treated w
Externí odkaz:
https://doaj.org/article/6a573f9a6baa4560bb263e902194233a
Autor:
Dissanayake Kasun, Rifky Mohamed, Farmonov Jasur, Boynazarova Yulduz, Meyliyev Akhror, Zokirov Kurbonalijon, Narziyev Farrux, Samadiy Murodjon
Publikováno v:
E3S Web of Conferences, Vol 510, p 01037 (2024)
This study explores the complex effects of inorganic chemicals on the quality of meat and the health of consumers at different stages of processing. It is determined that nitrites, phosphates, potassium sorbate, sodium chloride, antioxidants, and mon
Externí odkaz:
https://doaj.org/article/ae81fb30fe9d4d969003a9092c1412c1
Autor:
Mohichehra Sobirova, Rifky Mohamed, Dissanayake Kasun, Farmonov Jasur, Boynazarova Yulduz, Meyliyev Akhror, Hunupolagama Dulangana, Samadiy Murodjon
Publikováno v:
BIO Web of Conferences, Vol 95, p 01046 (2024)
The incorporation of functional ingredients in cheese is a new technology application in the food industry. Black pepper oil and corn oil were purchased from commercial stores and micro-encapsulated with the 0:0 g, 15:0 g, 0:15 g, 7.5:7.5 g named as
Externí odkaz:
https://doaj.org/article/40efd33a04af4c6db6555fa77ca898ed
Autor:
Mohichehra Sobirova, Rifky Mohamed, Dissanayake Kasun, Farmonov Jasur, Boynazarova Yulduz, Meyliyev Akhror, Samadiy Sitora, Samadiy Murodjon
Publikováno v:
BIO Web of Conferences, Vol 95, p 01039 (2024)
The incorporation of functional ingredients in cheese is a new technology application in the food industry. Onion oil is considered a functional oil which is obtained by cold pressing f onion. These oils were incorporated as a functional ingredient i
Externí odkaz:
https://doaj.org/article/de585da76edf47dfb0b4d58cf0573767
Autor:
Dissanayake Kasun, Rifky Mohamed, Nurmukhamedov Khabibulla, Makhmayorov Jasur, Abdullayev Bakhodir, Farmanov Jasur, Samadiy Murodjon
Publikováno v:
E3S Web of Conferences, Vol 494, p 04023 (2024)
This comparative analysis examines traditional meat preservation techniques, including drying, curing, fermentation, smoking, fat preservation, air drying, fermented fish sauce, pickling and traditional sausage making. Rooted in different cultures, t
Externí odkaz:
https://doaj.org/article/98d147249ee24a5dbcef6c617b194a44
Autor:
Farmonov Jasur, Hunupolagama Dulangana, Dissanayake Kasun, Boynazarova Yulduz, Serkaev Kamar, Samadiy Murodjon, Rifky Mohamed
Publikováno v:
E3S Web of Conferences, Vol 494, p 04025 (2024)
The purpose of the study was to use microwave technology to extract pure sesame seed oils. The findings of investigations on how microwave treatment affects sesame seed yields for oil and cake are reported. It has been demonstrated that the radiation
Externí odkaz:
https://doaj.org/article/d1503f3b06044854ae9c1e3d82ac4a58
Publikováno v:
E3S Web of Conferences, Vol 480, p 03014 (2024)
The active components in spice oil are easily degradable, which limits its application in the food industry. The volatile compounds of garlic oil, cinnamon oil and cumin oil were encapsulated with 20 % corn oil and incorporated into the yoghurt while
Externí odkaz:
https://doaj.org/article/3ac4b8cc8f5b45709e1b94f8f873c00b