This article examines the main directions in the study of media
language (linguistic, rhetorical, hermeneutic, psycholinguistic, linguopragmatic,
sociological, legal and cultural aspects). Particular attention is paid to semiotic and
cognitive-discursive approaches to the analysis of mass communication texts. Active
innovation processes in the sphere of convergence of various discourses into
communicative and discursive practices of the mass media, the problem of translating
media texts, as well as texts of political discourse are considered.
Today, the requirements for proper nutrition and a healthy lifestyle are increasing every day. However, the population of our country has long been consuming a large amount of fat (including margarine) products, and the fulfillment of the above requirements creates certain problems. One effective solution to these problems is to change the composition of the daily consumed products and bring them to the level of requirements. The purpose of the research is to increase the biological value of the resulting product by enriching the fat base of margarine with polyunsaturated fatty acids. For this, it is proposed to completely abandon the traditional hydrogenated fat, and an interesterified mixture based on beef fat, cotton palmitin and soybean oil is proposed.
Since margarine is a substitute for butter, milk is added in most margarine recipes. However, the cost of margarine obtained for the cost of cow's milk exceeds. The article presents the results of experiments on obtaining milk from soy beans and its use in place of cow's milk in margarine. When soy beans were taken and analyzed using soy milk in an traditional way, it was found that its ingredients were close to those of cow's milk. In particular, the protein content is 3.48% in soy milk and 2.31-2.84% in cow's milk. The carbohydrate content is 2.10% and 8.48 8.91%, the fat content is 1.96% and 0.11-0.14%, and the ash content is 0.28% and 0.21-0.26%, respectively. Cow's milk made a serious difference from soy milk in the amount of carbohydrates. On the basis of the resulting soy milk, a margarine recipe was formed and margarine was prepared. All the margarines obtained complied with the requirements of O’zDSt 3317-2018 in terms of quality indicators. It was observed that the consistency (plasticity, solubility, surface area on the cut) of margarines obtained only on the basis of the recipe with the addition of soy milk is relatively good.
It is known that fruits grown in a year without the republic will contain up to 60% fat in cheeks, apricots, peaches, cherries, plums and other fruits. Thanks to this development, the design of a device has been developed that can be used for industrial and domestic purposes for biting off nuts, apricot kernels and almonds, the shell of which has different shapes and physical and mechanical properties, which allows you to maintain the integrity of the crushed kernel and increase productivity.
Coconut oil should be used in chocolate and chocolate products. However, due to the high cost of coconut oil, its substitutes have been developed. The article contains information about cocoa used in chocolate products and oils used instead. Also, the results obtained as a result of the analysis of the physical-chemical parameters of confectionery oils and coconut oil substitutes used in chocolate products are presented. As a result of the research, it was found that the amount of trans fatty acids in the analyzed oils is higher than the standard norms.
Since glycerin is obtained from vegetable oils and fats, its quality directly depends on the quality of oil and fat. Also, the methods and technologies of obtaining and processing glycerine affect
the quality of glycerine. Based on the results of IK analysis, it was shown that the use of a mixture of
adsorbents to improve the quality of distilled glycerin is effective in the research work. If we look at the IR analysis results of purified glycerol, the IR spectrum of glycerol showed O-H stretching at 3338.15 cm -1 , and C-H stretching was detected in the peaks in the region of 2800-2950 cm -1 . The C=O stretching band present in unbleached glycerol at 1736.58 cm -1 is not present in the spectra of eluted glycerol. It was observed that the peaks observed in the spectra above 3600 cm -1 also disappeared. This means that the phenolic group of substances in refined glycerin has been purified.
Ortiqcha tana vaznini oldini olish va davolash zamonaviy tibbiyotning asosiy muammolaridan biridir. Semirib ketish eng keng tarqalgan kasalliklardan biri hisoblanadi. Kilogrammni yo‘qotishning ko‘plab usullari mavjud: 633art av, vazn yo‘qotish uchun choy, jarrohlik aralashuvlar va an’anaviy Xitoy tibbiyotining shifokorlari uzoq vaqt davomida akupunkturni 633art ava yo‘qotishning samarali usuli sifatida ishlatishgan. Maqolamda patentlangan akupunktur texnikasi va ularning qiyosiy tavsiflari haqida qisqacha ma’lumot beraman.
Молоко и молочная продукция имеет огромное значение в пищевом рационе человека. Как известно молоко содержит необходимые для организма макро- и микроэлементы, белки, жиры и углеводы. Усвояемость питательных веществ молока оченьвысокая: белков – 96%, жира – 95%, углеводов – 98%. Более того молоко стимулирует усвоение питательных веществ из других пищевых продуктов. Молоко и молочные продукты относятся к группе скоропортящихся продуктов. Чтобы сохранить качество продукта на долго и улучшить его транспортировку была придумана технология распылительной сушки молока. Сухое молоко обладает теми же свойствами, что и молоко. Популярная на сегодняшний день молочная сыворотка тоже подвергается сушке, при этом она обладает большими питательными свойствами, чем сухое молоко. Данная статья рассматривает сравнительную оценку сухого молока и сухой молочной сыворотки и применение их в детском питании.
The emulsifier is the main raw material for the production of emulsion products, including margarine. To date, soy lecithin E322 is imported to our republic from abroad and is widely used in the margarine industry. The aim of the study is to use soy lecithin extracted from local soybean oil in the production of margarine products and compare it with E322. As a result, the efficiency of lecithin extracted from local soybean oil for margarines with a high solid fat content was higher than E322.
Mazkur maqolada kichik biznes va xususiy tadbirkorlikni takomillashtirishda biznes inkubatorlarning innovatsion ilmiy, texnologik ishlanma loyihalarni (dasturlar)yaratish, biznes rejalar ishlab chiqish hamda ularning faoliyatini moliyaviy qollab-quvatlash asosida g‘oyalarini tijoratlashtirish mexanizmlari va yangi ish joylarni tashkil etishning iqtisodiy afzalliklari yoritilgan.