TECHNOLOGY OF MEAT AND VEGETABLE-BASED CANNED PRODUCTS FOR HERODIETARY NUTRITION

Authors

Saidova Umida Komil qizi Namangan State Technological University master’s student

Keywords:

gerodietic nutrition, canned products, meat technology, vegetable raw materials, nutrition of the elderly, food safety.

Abstract

This scientific work describes in detail the technological aspects of canned meat and vegetable products used in the gerodietic nutrition system. The physiological characteristics of the elderly, their nutritional needs, criteria for selecting raw materials and production stages are analyzed based on scientific sources. The nutritional value, advantages and comparative characteristics of canned meat and vegetable products are presented in tables.

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References

Ismoilov R. Ovqatlanish fiziologiyasi. – Toshkent: Fan, 2020.

Karimov A. Oziq-ovqat mahsulotlari texnologiyasi. – Toshkent, 2019.

Normatov B. Gerodietik ovqatlanish asoslari. – Toshkent, 2021.

Fellows P. Food Processing Technology. – Woodhead Publishing, 2017.

FAO/WHO. Nutrition for Older Persons. – Rome, 2018.

Gibson R. Principles of Nutritional Assessment. – Oxford University Press, 2016.

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Published

2026-01-31

How to Cite

Saidova Umida Komil qizi. (2026). TECHNOLOGY OF MEAT AND VEGETABLE-BASED CANNED PRODUCTS FOR HERODIETARY NUTRITION. International Multidisciplinary Journal for Research & Development, 13(01), 1021–1023. Retrieved from https://ijmrd.in/index.php/imjrd/article/view/4951