O‘ZBEKISTОN IQLIM SHAROITIDA YETISHTIRILGAN AMARANT BO‘YOQLARINING SIFAT KO‘RSATKICHLARI VA ULARNING TAHLILI
Keywords:
Mamlakatimiz florasi ko‘plab dorivor va serhosil o‘simliklar manbaiga ega bo‘lib, ular orasida amarant alohida o‘rin tutadi.Abstract
Qishloq xo‘jaligi mahsulotlarini saqlash va qayta ishlash jarayonida organik, tabiiy hamda mahalliy xom-ashyo resurslaridan to‘laqonli foydalanish bugungi kun soha vakillarining asosiy vazifalaridan biriga aylandi. Iste’molchiga zarur va foydali bo‘lgan mahsulotlar assortimentini ishlab chiqishda nafaqat mahsulot sifati, balki uning inson salomatligiga bo‘lgan ta’sirini ham inobatga olish muhimdir.
References
Martinková, J., et al. (2019). Nutritional and technological aspects of amaranth in food industry. Journal of Food Engineering, 278, 109961.
Kalinova, J., & Dadakova, E. (2020). Nutritional value of Amaranthus species. Journal of Food Science and Technology, 58(1), 1–13.
Garcia-Campoy, A. H., et al. (2022). Comparison of traditional and modern techniques for betalains extraction from amaranth. Waste and Biomass Valorization, 13, 115–128.
Castellar, M. R., et al. (2003). Color properties and stability of betacyanins from Amaranthus tricolor under different pH and temperature conditions. Journal of Agricultural and Food Chemistry, 51(21), 6178–6184.
Sarker, U., & Oba, S. (2020). The resilient amaranth: an ultimate staple crop in the face of climate change. Applied Microbiology and Biotechnology, 104, 2337–2348.
Kumar, H., et al. (2024). Amaranth and buckwheat grains: nutritional profile, development of functional foods. Current Research in Food Science, 9, 100828.
Ibotov, S. K., et al. (2021). Lipids of Amaranthus retroflexus and their biological activity. Chemistry of Natural Compounds, 57(4), 620–626.
Askarov, I. R., & Yulchieva, N. T. (2021). Amaranth – a natural resource rich in biologically active compounds. Universum: Chemistry and Biology, 11(89), 87–95.
Dodaev, K. O., & Usmonjonova, Kh. U. (2019). Investigation of methods for extracting food dyes from amaranth flowers. Universum: Technical Sciences, 1(58).
Amchova, P., et al. (2024). Food safety and health concerns of synthetic food colors: An update. Toxics, 12(7), 466.