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

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

Agrobiznes, fan va texnologiyalar · 2026-yil

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.

Maqola ma’lumotlari
MualliflarНурматов, Шерзод Шакарбаевич, Nurmatov, Sherzod Shakarbayevich, Nurmatov, Sherzod Shakarbayevich
JurnalAgrobiznes, fan va texnologiyalar
NashriyotТошкент давлат аграр университети
Nashr sanasi2026-08-28
Jild4
Son8
TilO‘zbek
Indeksga qo‘shilgan2026-09-08

Maqolaning asl sahifasi

Kalit so‘zlar

broccoli, broccoli powder, convective drying, infrared drying, combined drying, vitamin C, phenolic compounds, flavonoids, chlorophyll, antioxidant activity, bioactive components, брокколи, порошок брокколи, конвективная сушка, инфракрасная сушка, комбинированная сушка, витамин C, фенольные соединения, флавоноиды, хлорофилл, антиоксидантная активность, биоактивные компоненты, brokkoli, brokkoli kukuni, konvektiv quritish, infraqizil quritish, vitamin C, fenol birikmalari, flavonoidlar, xlorofill, antioksidant faollik, bioaktiv komponentlar

Iqtibos keltirish

APAНурматов, 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). https://agrobiznesjournal.uz/index.php/ast/article/view/198
GOST (OAK)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. – T. 4, № 8.
MLAНурматов, Шерзод Шакарбаевич, Nurmatov, Sherzod Shakarbayevich, and Nurmatov, Sherzod Shakarbayevich. “Brokkoli kukunini ishlab chiqarishda quritish usullarining mahsulot sifati va bioaktiv komponentlarning saqlanishiga ta'siri.” Agrobiznes, fan va texnologiyalar, 4(8), 2026. https://agrobiznesjournal.uz/index.php/ast/article/view/198
ChicagoНурматов, Шерзод Шакарбаевич, Nurmatov, Sherzod Shakarbayevich, and Nurmatov, Sherzod Shakarbayevich. “Brokkoli kukunini ishlab chiqarishda quritish usullarining mahsulot sifati va bioaktiv komponentlarning saqlanishiga ta'siri.” Agrobiznes, fan va texnologiyalar, 4(8) (2026). https://agrobiznesjournal.uz/index.php/ast/article/view/198
HarvardНурматов, Шерзод Шакарбаевич, Nurmatov, Sherzod Shakarbayevich, and Nurmatov, Sherzod Shakarbayevich (2026) ‘Brokkoli kukunini ishlab chiqarishda quritish usullarining mahsulot sifati va bioaktiv komponentlarning saqlanishiga ta'siri’, Agrobiznes, fan va texnologiyalar, 4(8). https://agrobiznesjournal.uz/index.php/ast/article/view/198
BibTeX
@article{article2026,
  title = {Brokkoli kukunini ishlab chiqarishda quritish usullarining mahsulot sifati va bioaktiv komponentlarning saqlanishiga ta'siri},
  author = {Нурматов, Шерзод Шакарбаевич and Nurmatov, Sherzod Shakarbayevich and Nurmatov, Sherzod Shakarbayevich},
  journal = {Agrobiznes, fan va texnologiyalar},
  year = {2026},
  volume = {4},
  number = {8},
  url = {https://agrobiznesjournal.uz/index.php/ast/article/view/198}
}

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