logo
calendar5 Noyabr 2025
view60
Asosiy til:O'zbek

SUKAT MAHSULOTLARI TAYYORLASHDAGI AJRALIB CHIQQAN IKKILAMCHI XOMASHYO – GILOS QIYOMIDAN MARMELAD TAYYORLASH USULINI TAKOMILLASHTIRISH

Fan yo'nalishi:
pdf

690b40df9944e.pdf

PDF

MAQOLA ANNOTATSIYASI

quote
Gilosdan sukat mahsuloti ishlab chiqishda ikkilamchi xomashyo sifatida ajralib chiqqan shakar qiyomidan marmelad tayyorlandi. Gilosning Napoleon navidan olingan shakar qiyomidan tayyorlangan marmelad yuqori baholangan, bunda agar-agar qo‘shilgan kombinatsiyada tashqi ko‘rinishi bo‘yicha 4,7 ball va ta’m bahosi 4,8 ball olingan. Yuqori sifatli va iste’molchiga manzur bo‘ladigan marmelad tayyorlash uchun Napoleon gilos navidan olingan shakar qiyomiga agar-agar qo‘shib foydalanish eng samarali va iqtisodiy jihatdan maqsadga muvofiq.

MUALLIFLAR

SH.Axmedov

Akademik M.Mirzaev nomidagi bog‘dorchilik, uzumchilik va vinochilik ilmiy-tadqiqot instituti

N.Erkayeva

Akademik M.Mirzaev nomidagi bog‘dorchilik, uzumchilik va vinochilik ilmiy-tadqiqot instituti

Teglar

# variety# nav# сорт# appearance# внешний вид# агар-агар# желатин# gelatin# вторичное сырье# secondary raw materials# черешня# gilos# jelatin# Sweet cherry# ikkilamchi xomashyo# tashqi ko‘rinish# sukat# marmelad# agar-agar# цукат# мармелад# candied fruit# marmalade

SHU JURNALDAGI BOSHQA MAQOLALAR

Maqolani baholang

0
0 ta baho
5
4
3
2
1

Maqola idintifikatorlari

Foydalanilgan adabiyotlar

1. Belozertseva O. et al. The study and scientifical substantiation of critical control points in the life cycle of immunostimulating products such as pastila and marmalade //Eastern-European Journal of Enterprise Technologies. – 2021. – Т. 5. – №. 11. – С. 113.

2. Pérez-Sánchez R., Gómez-Sánchez M. Á., Morales-Corts M. R. Description and quality evaluation of sweet cherries cultured in Spain //Journal of Food Quality. – 2010. – Т. 33. – №. 4. – С. 490-506.

3. Şengül M., Karakütük İ. A., Ay E. Effects of sweetener type and storage conditions on physicochemical properties, phenolic compounds, and antioxidant properties of cherry laurel (Prunus laurocerasus) pulp and marmalade //Journal of Food Measurement and Characterization. – 2024. – Т. 18. – №. 10. – С. 8622-8637.

4. Temiz H., Tarakçı Z., Islam A. Effect of cherry laurel marmalade on physicochemical and sensorial characteristics of the stirred yogurt during storage time //stress. – 2014. – Т. 5. – С. 7