FERMENTLARNING OZIQ-OVQAT SANOATIDA QO'LLANILISHI: TEXNOLOGIK ASOSLAR, SAMARADORLIK VA XAVFSIZLIK JIHATLARI

Zenodo (CERN European Organization for Nuclear Research) 2026 Open access

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Authors: Bakirov Juma Ashurovich
DOI: 10.5281/zenodo.18452448
Cited by: 0

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.

Fields of Study & Subjects

Advanced Scientific Research Methods Enzyme Production and Characterization Enzyme Catalysis and Immobilization

Publication details

Journal / source
Zenodo (CERN European Organization for Nuclear Research)
Publication date
2 February 2026