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

Bakirov Juma

Authors

Bakirov Juma Termiz iqtisodiyot va servis universiteti kimyo fanlari falsafa doktori, v.b.dots.

Keywords:

fermentlar, biokataliz, amilaza, proteaza, pektinaza, laktaza, non mahsulotlari, sut mahsulotlari, sharbat, pivo, xavfsizlik.

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.

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