Agrobiznes, fan va texnologiyalar 4-jild 8-son (2026)

Brokkoli kukunini ishlab chiqarishda quritish usullarining mahsulot sifati va bioaktiv komponentlarning saqlanishiga ta'siri

Нурматов, Шерзод Шакарбаевич, Nurmatov, Sherzod Shakarbayevich, Nurmatov, Sherzod Shakarbayevich

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Annotatsiya

This study comparatively evaluated the effects of different drying methods used in the production of broccoli (Brassica oleracea var. italica) powder on drying time, physicochemical quality characteristics of the final product, and the retention of bioactive components. In the study, pretreated broccoli samples were subjected to convective, infrared, and combined convective–infrared drying. Drying time, final moisture content, dry product yield, water activity, color parameters, and the retention of vitamin C, total phenolic compounds, flavonoids, chlorophyll, and antioxidant activity were determined.

broccolibroccoli powderconvective dryinginfrared dryingcombined dryingvitamin Cphenolic compoundsflavonoidschlorophyllantioxidant activity

Metadata manbasi: jurnal OAI-PMH arxivi · Sindex toʻliq matnni saqlamaydi, manbaga havola beradi.

Iqtibos olish

APA 7 
Нурматов, Шерзод Шакарбаевич, Nurmatov, Sherzod Shakarbayevich & Nurmatov, Sherzod Shakarbayevich (2026). Brokkoli kukunini ishlab chiqarishda quritish usullarining mahsulot sifati va bioaktiv komponentlarning saqlanishiga ta'siri. Agrobiznes, fan va texnologiyalar, 4(8).
GOST R 7.0.5 
Нурматов, Шерзод Шакарбаевич, Nurmatov, Sherzod Shakarbayevich, Nurmatov, Sherzod Shakarbayevich Brokkoli kukunini ishlab chiqarishda quritish usullarining mahsulot sifati va bioaktiv komponentlarning saqlanishiga ta'siri // Agrobiznes, fan va texnologiyalar. 2026. Т. 4. № 8.
BibTeX 
@article{шакарбаевич2026,
  author  = {Нурматов, Шерзод Шакарбаевич and Nurmatov, Sherzod Shakarbayevich and Nurmatov, Sherzod Shakarbayevich},
  title   = {Brokkoli kukunini ishlab chiqarishda quritish usullarining mahsulot sifati va bioaktiv komponentlarning saqlanishiga ta'siri},
  journal = {Agrobiznes, fan va texnologiyalar},
  year    = {2026},
  volume  = {4},
  number  = {8}
}
RIS 
TY  - JOUR
AU  - Нурматов, Шерзод Шакарбаевич
AU  - Nurmatov, Sherzod Shakarbayevich
AU  - Nurmatov, Sherzod Shakarbayevich
TI  - Brokkoli kukunini ishlab chiqarishda quritish usullarining mahsulot sifati va bioaktiv komponentlarning saqlanishiga ta'siri
JO  - Agrobiznes, fan va texnologiyalar
PY  - 2026
VL  - 4
IS  - 8
ER  -