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.
| Mualliflar | Mahmudova, DIlshoda |
|---|---|
| Jurnal | Наманган муҳандисликтехнология институти илмийтехника журнали |
| Nashr sanasi | 2025-12-30 |
| Jild | 10 |
| Son | 4 |
| Betlar | 83-87 |
| Til | Ingliz |
| DOI | 10.61151/stjniet.v10i4.847 |
DOI: 10.61151/stjniet.v10i4.847 · Maqolaning asl sahifasi
protein–lipid composition, nutritional value, functional foods, food technology, dietary patterns, food chemistry, macronutrients, metabolic health, emulsification, food safety;, bioavailability.
Thе tеxtilе sеctоr rаnks аmоng thе lаrgеst industriеs wоrldwidе, with its mаrkеt vаluе рrоjеctеd tо rеаch USD 2.25 trilliоn by 2025. Rising еnvirоnmеntаl аwаrеnеss hаs sрurrеd incrеаsеd еffоrts tо аdорt sustаinаblе аnd…
This article analyzes the scientific and theoretical foundations, methodological approaches and socio-pedagogical necessity of using intelligent management systems (IMS) in teaching technical subjects. The integration…
In the context of today’s rapidly developing global economy, which is strongly driven by technological production, the issue of ensuring sustainability and safety in agricultural industries has become particularly…
This article covers methods for determining experimental coefficients in a reliability model based on the physicochemical parameters of transformer oil. In the developed mathematical model, the influence of such factors…
The article provides information on the development of a tricolor LED emitter of the middle infrared region of the spectrum, consisting of a measuring LED chip for fibers with a wavelength of 1.8 microns, a measuring…
In cotton gins, drying cotton before cleaning it is of great importance. Since cotton drying is associated with thermal energy, determining the fuel used to dry cotton raw materials is the basis of economic efficiency.
This article analyzes the issue of atmospheric pollution caused by particulate matter (PM2.5, PM10) in cotton processing enterprises. The efficiency of conventional dust collection devices—cyclones, cartridge filters…
This reseаrch pаper presents аn experimentаl study on the pre-sowing treаtment of wаtermelon seeds ("Dilnoz" vаriety) using ultrаviolet (UV) rаdiаtion to enhаnce germinаtion rаtes. The experiments were conducted using а…
In the article is presented an analysis of a fiber bottom stripping device in the cotton gin industry that allows increased airflow rate, consumes less air and improves the efficiency of stripping fibers from saw teeth…
This scientific study addresses the problem of fiber loss in the cotton ginning industry, examining the scientific and practical basis for the structural improvement of the working chamber of the cotton air separator…
Наманган муҳандисликтехнология институти илмийтехника журнали — barcha maqolalar