Development of recipes with optimal composition of polyunsaturated fatty acids.

ШУКУРХОНОВА, Мадина, АКРАМОВА, Раъно

Ўзбекистон Миллий университети хабарлари · 2026-yil

Annotatsiya

The purpose of this work is devoted to the problem of expanding the range of vegetable oils. A review of literature dataconcerning the creation of vegetable oils with increased biological efficiency has been carried out. By blending various vegetableoils, products with a balanced composition of polyunsaturated fatty acids ω-6 and ω-3 can be obtained. The fatty acidcomposition of several samples of vegetable oils was studied. A comparative assessment of the organoleptic and physico-chemical parameters of mixtures has been carried out. The obtained data were compared with the data of studies conducted onthe study of lipids growing on the territory of Uzbekistan.

Maqola ma’lumotlari
MualliflarШУКУРХОНОВА, Мадина, АКРАМОВА, Раъно
JurnalЎзбекистон Миллий университети хабарлари
NashriyotЎзбекистон Миллий университети
ISSN2181-7324, 3093-8996
Nashr sanasi2026-09-09
Jild3
Son3.2
Betlar367-369
TilIngliz
Ilmiy sohaKimyo
Indeksga qo‘shilgan2026-09-10

Maqolaning asl sahifasi

Kalit so‘zlar

unrefined linseed crude oil, refined cottonseed oil, refined sunflower oil, safflower oil, essential polyunsaturated fatty acids, organoleptic, physicochemical parameters of the samples, gas liquid chromatography method., нерафинированное льняное сырое масло, рафинированное хлопковое масло, подсолнечное масло рафинированное, сафлоровое масло, эссенциальные полиненасыщенные жирные кислоты, органолептические и физико- химические показатели образцов, метод газожидкостной хроматографии., presslangan zig'ir moyi, rafinatsiyalangan paxta moy'i, rafinatsiyalangan kungaboqar moyi, maxsar moyi, poli to'yinmagan yog' kislotalari, organoleptik ko'rsatkichlari, fizik-kimyoviy ko'rsatkichlari, gazli suyuqlik xromatografiyasi usuli.

Ilmiy soha

Kimyo

Iqtibos keltirish

APAШУКУРХОНОВА, Мадина, & АКРАМОВА, Раъно (2026). DEVELOPMENT OF RECIPES WITH OPTIMAL COMPOSITION OF POLYUNSATURATED FATTY ACIDS.. Ўзбекистон Миллий университети хабарлари, 3(3.2), 367-369. https://journals.nuu.uz/index.php/actanuuz/article/view/14846
GOST (OAK)ШУКУРХОНОВА, Мадина, АКРАМОВА, Раъно DEVELOPMENT OF RECIPES WITH OPTIMAL COMPOSITION OF POLYUNSATURATED FATTY ACIDS. // Ўзбекистон Миллий университети хабарлари. – 2026. – T. 3, № 3.2. – P. 367-369.
MLAШУКУРХОНОВА, Мадина, and АКРАМОВА, Раъно. “DEVELOPMENT OF RECIPES WITH OPTIMAL COMPOSITION OF POLYUNSATURATED FATTY ACIDS..” Ўзбекистон Миллий университети хабарлари, 3(3.2), 367-369, 2026. https://journals.nuu.uz/index.php/actanuuz/article/view/14846
ChicagoШУКУРХОНОВА, Мадина, and АКРАМОВА, Раъно. “DEVELOPMENT OF RECIPES WITH OPTIMAL COMPOSITION OF POLYUNSATURATED FATTY ACIDS..” Ўзбекистон Миллий университети хабарлари, 3(3.2), 367-369 (2026). https://journals.nuu.uz/index.php/actanuuz/article/view/14846
HarvardШУКУРХОНОВА, Мадина, and АКРАМОВА, Раъно (2026) ‘DEVELOPMENT OF RECIPES WITH OPTIMAL COMPOSITION OF POLYUNSATURATED FATTY ACIDS.’, Ўзбекистон Миллий университети хабарлари, 3(3.2), 367-369. https://journals.nuu.uz/index.php/actanuuz/article/view/14846
BibTeX
@article{article2026,
  title = {DEVELOPMENT OF RECIPES WITH OPTIMAL COMPOSITION OF POLYUNSATURATED FATTY ACIDS.},
  author = {ШУКУРХОНОВА, Мадина and АКРАМОВА, Раъно},
  journal = {Ўзбекистон Миллий университети хабарлари},
  year = {2026},
  volume = {3},
  number = {3.2},
  pages = {367-369},
  url = {https://journals.nuu.uz/index.php/actanuuz/article/view/14846}
}

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