664.015.3 study of protein–lipid composition in food products: study of protein–lipid composition in food products

Mahmudova, DIlshoda

Наманган муҳандислик­технология институти илмий­техника журнали · 2025-yil

Annotatsiya

This study provides a comprehensive assessment of the protein–lipid composition of selected food products and evaluates their nutritional, physiological, and technological importance in food science. It analyses proteins and lipids as key macronutrients that determine the structural, metabolic, and sensory characteristics of foods. Their proper balance not only ensures high nutritional quality but also improves functional behavior, shelf life, and consumer acceptance. The research investigates a wide range of foods, including meat, milk, eggs, legumes, nuts, and seeds, comparing their protein–lipid ratios, energy values, and health impacts. International literature highlights that protein–lipid complexes significantly influence digestion, metabolic activity, and disease prevention. Countries such as Japan, Korea, and the United States have successfully used protein–lipid matrices in functional foods through fermentation, emulsification, and encapsulation technologies. Results show significant variations in protein–lipid composition across food groups, confirming their diverse nutritional and technological roles. Finally, the paper provides recommendations for the development of functional foods, optimization of dietary patterns, and application of innovative food technologies in Uzbekistan’s food industry.

Maqola ma’lumotlari
MualliflarMahmudova, DIlshoda
JurnalНаманган муҳандислик­технология институти илмий­техника журнали
NashriyotНаманган муҳандислик-технология институти
ISSN2181-8622, 1682-8658
Nashr sanasi2025-12-30
Jild10
Son4
Betlar83-87
TilIngliz
Ilmiy sohaTexnika
DOI10.61151/stjniet.v10i4.847
Indeksga qo‘shilgan2026-08-26

DOI: 10.61151/stjniet.v10i4.847 · Maqolaning asl sahifasi

Kalit so‘zlar

protein–lipid composition, nutritional value, functional foods, food technology, dietary patterns, food chemistry, macronutrients, metabolic health, emulsification, food safety;, bioavailability.

Ilmiy soha

Texnika

Iqtibos keltirish

APAMahmudova, DIlshoda (2025). 664.015.3 STUDY OF PROTEIN–LIPID COMPOSITION IN FOOD PRODUCTS: STUDY OF PROTEIN–LIPID COMPOSITION IN FOOD PRODUCTS. Наманган муҳандислик­технология институти илмий­техника журнали, 10(4), 83-87. https://doi.org/10.61151/stjniet.v10i4.847
GOST (OAK)Mahmudova, DIlshoda 664.015.3 STUDY OF PROTEIN–LIPID COMPOSITION IN FOOD PRODUCTS: STUDY OF PROTEIN–LIPID COMPOSITION IN FOOD PRODUCTS // Наманган муҳандислик­технология институти илмий­техника журнали. – 2025. – T. 10, № 4. – P. 83-87. – DOI: 10.61151/stjniet.v10i4.847.
MLAMahmudova, DIlshoda. “664.015.3 STUDY OF PROTEIN–LIPID COMPOSITION IN FOOD PRODUCTS: STUDY OF PROTEIN–LIPID COMPOSITION IN FOOD PRODUCTS.” Наманган муҳандислик­технология институти илмий­техника журнали, 10(4), 83-87, 2025. https://doi.org/10.61151/stjniet.v10i4.847
ChicagoMahmudova, DIlshoda. “664.015.3 STUDY OF PROTEIN–LIPID COMPOSITION IN FOOD PRODUCTS: STUDY OF PROTEIN–LIPID COMPOSITION IN FOOD PRODUCTS.” Наманган муҳандислик­технология институти илмий­техника журнали, 10(4), 83-87 (2025). https://doi.org/10.61151/stjniet.v10i4.847
HarvardMahmudova, DIlshoda (2025) ‘664.015.3 STUDY OF PROTEIN–LIPID COMPOSITION IN FOOD PRODUCTS: STUDY OF PROTEIN–LIPID COMPOSITION IN FOOD PRODUCTS’, Наманган муҳандислик­технология институти илмий­техника журнали, 10(4), 83-87. https://doi.org/10.61151/stjniet.v10i4.847
BibTeX
@article{mahmudovadilshoda2025,
  title = {664.015.3 STUDY OF PROTEIN–LIPID COMPOSITION IN FOOD PRODUCTS: STUDY OF PROTEIN–LIPID COMPOSITION IN FOOD PRODUCTS},
  author = {Mahmudova, DIlshoda},
  journal = {Наманган муҳандислик­технология институти илмий­техника журнали},
  year = {2025},
  volume = {10},
  number = {4},
  pages = {83-87},
  doi = {10.61151/stjniet.v10i4.847},
  url = {https://doi.org/10.61151/stjniet.v10i4.847}
}

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