Despite of advances in the treatment of food allergy, the prevalence is continuously rising. Therefore, it is very important to find the successful preventive measures for suppressing the incidence of food hypersensitivity starting from younger age. The etiology of food allergy is multifactorial. Number of risk factors, genetic polymorphisms, atopy, increased hygiene, the microbiome, vitamin D deficiency, dietary fat (reduced consumption of omega-3-polyunsaturated fatty acids), the time and route of exposure to groceries have been recognized or suggested to facilitate food allergy or sensitization. In this review we used online published sources providing relevant data on common risk factors and prevention of food allergy in children using resources from PubMed Central® (PMC), the Cochrane library and selected randomized clinical trials in children, systematic reviews and clinical guidelines.
The article examines the shawl of the food industry value chain and its management characteristics. The article also defines the traditional form of the industrial value chain and its components, value chain management in the food industry, organizations that provide additional services in the food industry value chain, as one of the main tasks in the country.
Factors influencing the mechanism of food industry management occupy a special place in the economic reforms being carried out in Uzbekistan. This is due to the fact that the
development of management mechanisms in the food industry, the study of its factors, diversification of the economy, modernization and technical renewal of leading industries, comprehensive support for pandemic enterprises are identified as one of the main tasks in the country.
This article covers the issues of providing the people of Uzbekistan with raw materials for the light and food industries and the processing industry during the Soviet era. It analyzes on the basis of primary sources the increase in the import of products from other republics to meet the needs of the population of Uzbekistan in light and food industries, as well as the supply of other regions of the Union, in particular, light industry processing enterprises.
Today, for the effective development of the food industry in Uzbekistan, it is important to develop effective economic and managerial decisions and ensure their implementation. The article developed a model of the relationship between the cost of gross production and the depreciation of fixed assets and intangible assets. The ascending order of the case under study is shown by flattening the time series using the least squares method. The dynamics of the wage fund, depreciation of fixed assets and intangible assets in the food industry of the Republic of Uzbekistan in 2014-2020 and forecast values for 2021-2027 have been determined.
По данным Всемирной организации здравоохранения около 40% населения Земного шара страдает различными аллергическими заболеваниями. Формирование порочного круга обуславливающего развитие прогрессирующего течения сочетанной пищевой аллергии с изменением состава кишечной микрофлоры свидетельствует о необходимости изучения микрофлоры кишечника у детей с гастроинтестинальной формой пищевой аллергии.
The article describes the theoretical opinions of foreign and domestic scientists on the transformation of the food industry, their essence and content, the reforms carried out in the country by enterprises of this sector, and also highlights aspects of the transformation of the food industry and increasing its competitiveness.
Stevia rebaudiana o‘simlik bargidan ajratib olinadigan steviol glikozidlarni asosiy qismini steviozid 6-10% dan iborat bo‘lib, uning ta’midagi taxirligi inson iste’moli uchun noqulayliklarga keltirib chiqarib, foydalanish imkoniyatlarini cheklaydi. Ushbu muammoni yechish uchun fermentativ modifikatsiyalash reaksiyalari yordamida taxir ta’mini yo‘qotishga e’tibor qaratildi.
The article includes data from a literature analysis on aspects offood allergy in young children, which are important for physicians, especially pediatricians, and the study of this problem remains an open question
Обеспечение устойчивого развития предприятий является основой стратегии устойчивого развития экономики Республики Узбекистан. Именно предприятия оказывают первоочередное влияние на все элементы устойчивого развития страны и заслуживают наибольшего внимания при изучении данной проблемы. В связи с этим совершенствование теории и практики обеспечения устойчивого развития предприятий пищевой промышленности имеет в настоящее время не только теоретическое, но и важнейшее практическое значение.
Enzyme preparations play a significant role in biotechnological processes for obtaining food products. The classification of enzymes, the specificity of their action on various substrates, and the processes for obtaining enzyme preparations based on microorganisms - enzyme producers are presented. The monitoring of the world and domestic market of enzyme preparations used in the food industry was carried out. The questions of the effectiveness of enzymes for the production of flour products are considered.
The article modeled the production volume of the food industry using the Cobb- Douglas function. Initially, the article provides a brief description of the scientific sources on the subject. Issues such as the regression model, determination, correlation coefficients, data on the Darbin-Watson test and the empirical probability of the Fisher criterion hypotheses are then described. The last part of the article summarizes all the results obtained.
Согласно данным экспертных оценок Европейской академии аллергии и клинической иммунологии (EAACI) все побочные реакции напищевые продукты определяют термином пищевая гиперчувствительность(непереносимость). Онаделится на пищевую аллергию и неаллергическиереакции на пищу. В основе пищевой аллергии лежат иммунные механизмыреагирования на пищевые продукты, пищевая гиперчувствительностьнеаллергического типа протекает без участия иммунной системы. Она может быть вызвана патологией ЖКТ (воспалительного характера, дистрофические,функциональные, дисбактериоз), ферментопатиями (наследственные и приобретенные), псевдоаллергическими реакциями после употребления продуктов, богатых гистамином, тирамином, гистаминолибераторами, а также многими другими факторами. Пищевая аллергия - гиперчувствительность к пище, обусловленная иммунологическими механизмами, включая IgE-опосредованные и не IgE опосредованные аллергические реакции. В качестве аллергена чаще всего выступают белки.
10% of chokeberry is sugar, i.e. glucose and fructose, alcohol sorbitol. It gives a sweet taste to food and has the property of significantly reducing the amount of sugar in people with diabetes. Plant fruits are rich in P vitamins. The average amount of antacid pigments in the fruit is 6.4%. Aronia fruit is completely different from other plants due to the fact that its content is rich in trace elements. Its fruit contains boron, fluorine, iodine compounds, iron, copper, manganese, molybdenum compounds. The total alkalinity of its fruit is 1.3% lower than that of an apple. In addition, the aronia fruit contains pectin and flavoring agents, as well as glycoside amegdalin. Aronia fruit is the most antioxidant rich fruit among medicinal plants. With this feature, it belongs to the ranks of anti-aging products. The abundance of mineral substances, vitamins and biologically active substances in the aronia fruit is the cause of great interest in the study of its biochemical composition.