FRJدانشگاه تبریزFood Research Journal2008-515Xدانشگاه تبریز6917Research PaperEffects of corn grain moisture content and process temperature on density, color and texture of popcorn and presentation experimental modelsEffects of corn grain moisture content and process temperature on density, color and texture of popcorn and presentation experimental modelsAlipourMFarahnakiAMajzoobiM2212201727411030122017301220172017https://foodresearch.tabrizu.ac.ir/article_6917.html
unavailable
پایان ر، 1385، مقدمهای بر تکنولوژی فرآوردههای غلات، انتشاراتاییژ، تهران.صابری ب، فرحناکی ع، مجذوبی م، 1390، بررسی خصوصیات فیزیکی ژل نشاستههای گندم و جودوسر طبیعی و هیدروکسی پروپیله شده آنها، نشریه پژوهشهای صنایع غذایی، 21(3)، 73-63.AACC, 2000. Approved Methods of the AACC. (10th ed). American Association of Cereal Chemists, St. Paul, Minnesota. (Methods 46-10, 30-25, 08-01, 44-15).Afshari-Jouybari H and Farahnaky A, 2011. Evaluation of Photoshop software potential for food colorimetry. Journal of Food Engineering 106: 170-175.Allred-Coyle TA, Toma RB, Reiboldt W and Thaku M, 2000. Effects of moisture content, hybrid variety, kernel size, and microwave wattage on the expansion volume of microwave popcorn. International Journal of Food Sciences and Nutrition 51: 389–394.Bourne M.C, 2002. Food Texture and Viscosity: Concept and Measurement. Academic Press, Second edition, New York.Cretors C, 2001. Popcorn products. In E. W. Lusas & L. W. Rooney (Eds.), Snack Foods Processing Lancester, USA:Technomic Publishing. 385– 420.Haught CG, Lien RM, Hanes RE and Ashman RB, 1976. Physical properties of popcorn. Transactions of the ASAE 19: 168.Hoseney CR, 1994. Principles of Cereal Science and Technology (2nd ed.). American Association of Cereal Chemists, Inc. 312–318.Hoseney CR, Zeleznak K and Abdelrahman A, 1983. Mechanism of popcorn popping. Journal of Cereal Science 1: 43–52.Lin YE and Anantheswaran RC, 1988. Studies in popping of popcorn in a microwave oven. Journal of Food Science 53: 1746- 1749.Metzger DD, Hsu KH, Ziegler KE and Bern CJ, 1989. Effect of moisture content on popcorn popping volume for oil and hot-air popping. Cereal Chemistry 66: 247–248.Pajic Z, 1990. Popcorn and sweet corn breeding, In International advanced course maize breeding, production, processing and marketing in Mediterranean Countries MAIZE’90. Belgrade, Yugoslavia.Park D, Allen KGD, Stermitz FR and Maga JA, 2000. Chemical composition and physical characteristics of unpopped popcorn hybrids. Journal of Food Composition and Analysis 13: 921-934.Park D and Maga JA, 2001. Color, texture and sensory evaluation of selected hybrids of popped popcorn. Journal of Food Quality 24: 563-574.Reeve RM and Walker HG, 1969. The microscopic structure of popped cereals. Cereal Chemistry 46: 227-241.Rooney LW and Serna-saldivar SO, 1987. Food Uses of Corn: Chemistry and Technology. American Association of Cereal Chemists, St. Paul, MN.Shimoni E, Dirks EM and Labuza TP, 2002. The relation between final popped volume of popcorn and thermal–physical parameters. LWT-Food Science and Technology 35: 93–98.Smith CW, Betran J and Runge ECA, 2004. Corn: Origin, History, Technology, and Production. John Wiley & Sons, Inc.Song A and Eckhoff SR, 1994. Optimum popping moisture content for popcorn kernels of different sizes. Cereal Chemistry 71: 458– 460.Song A, Eckhoff SR, Paulsen M and Litchfield JB, 1991. Effects of kernel size and genotype on popcorn popping volume and number of unpopped kernels. Cereal Chemistry 68: 464–466.Soylu S and Tekkanat A, 2007. Interactions amongst kernel properties and expansion volume in various popcorn genotypes. Journal of Food Engineering 80: 336-341.WU PJ and Schwartzberg HG, 1992. Popping behavior and zein coating of popcorn. Cereal Chemistry 69: 567-573.Yam KL and Papadakis SE, 2004. A Simple Digital Imaging Method for Measuring and Analytical Color of Food Surface. Journal of Food Engineering 61: 137-142.FRJدانشگاه تبریزFood Research Journal2008-515Xدانشگاه تبریز6918Research PaperStudy on the effect of type and concentration of stabilizer on the physicochemical, textural and organoleptical properties in the light lanbeh produced by separator methodEzaziMZeinaliFkhosrowshahi AslAAkbarian MoghariA22122017274112230122017301220172017https://foodresearch.tabrizu.ac.ir/article_6918.html
unavailable
استاندارد شیر و فرآوردههای آن-تعیین اسیدیته و pH-روش آزمون شماره 2852استاندارد میکروبیولوژی شیر و فرآوردههای آن-ویژگیها شماره 2406استاندارد شیرپاستوریزه-ویژگیها شماره 93قنبری شندی، خسروشاهی اصل ا، مرتضوی ع، توکلی پور ح، 1390، اثر صمغ زانتان بر ویژگیهای بافتی و رئولوژیکی پنیر سفید ایرانی کم چرب، فصلنامه علوم و صنایع غذایی، 33(1)، دوره8، 35-43Al-Kadamany E, Toufeili I, Khattar M, Abou-JawdehY, Harakeh S, Haddad T, 2002. Determination of Shelf Life of Concentrated Yoghurt (Labneh), Produced by In-Bag Straining of Set Yoghurt using Hazard Analysis. Journal of Dairy Science 85: 1023-1030.Dimitreli G, Thomaris A.S, 2007. Texture Evaluation of Block Type Processed Cheese as a Function of Chemical Composition and in Relation to its Apparent Viscosity. Journal of Food Engineering 97, 4: 1364-1373.Faroog K, Haque A, 1997. Effect of fat replacers on the physicochemical properties of low fat and non fat dairy products. Food Science and Technology USA, Baton rouge 188Frances R J, Paterson A, 1992. Texture of hard cheeses. Trends in Food Science & Technology 3: 160-164. Gwartney E A, Foegeding E A, Larick D k, 2002. The Texture of Commercial Full Fat and Rduced Fat Cheese. Journal of food science 67, 2: 812-816Gunasekaran S, Mehmet AK M, 2003. CheeseTexture:.Cheese Rheology and Texture 1:299-324 Gunasekaran S, Mehmet AK M. USA, CRC press LLC.Kharazzi I, 1984. Yoghurt spread resembling cream cheese. united state patent, 4 434 184Kumar P, Mishra H N, 2004. Mango Soy Fortified Set Yoghurt: Effect of Stabilizer Addition on Physicochemical, Sensory and Textural Properties. Food Chemistry 87: 501-507Lynch M.G, Mulvihill M D, 1996. Rheology of cappa-carrageenan gels containing caseins. Food Hydrocolloids 10: 151-157Mohameed H A, Abu-Jdayil B, Al-Shawabkeh A, 2004. Effect of solids concentration on the rheology of labneh (concentrated yogurt) produced from sheep milk. Journal of Food Engineering 61: 347–352Ozer B H, Stenning R A, Grandison A S, Robinson R K, 1999. Rheology and Microstructure of Labneh (Concentrated Yogurt). Journal of Dairy Science 82, 4: 682-689Ozer B H, Robinson R K, 1999. The Behaviour of Starter Cultures in Concentrated Yoghurt (Labneh) Produced by Different Techniques. Food Science and Technology 32, 7: 391-395Salji J P, Sawaya W N , Ayaz M, 1983. The Yoghurt industry in the Central Province of Saudi Arabia. cultured dairy products journal 18(4): 14-18Tamime A, Robinson R K, 2007.Tamime and Robinsons yoghurt science and technology(third edition) 3,2007,woodhead publishing limited and CRC press LLC.FRJدانشگاه تبریزFood Research Journal2008-515Xدانشگاه تبریز6923Research PaperAssessment of anti- microbial and anti- oxidant properties of Hezarjerib originated walnut green husk extract in refined soybean oilDolatabadiMRaftaniZEsmailzadehR22122017274233531122017311220172017https://foodresearch.tabrizu.ac.ir/article_6923.html
unavailable
حقیقت خرازی س، اسماعیلزادهکناری ر و رفتنیامیری ز، 1392. اثر تیمار حرارتی بر تغییرات شیمیایی و پایداری اکسایشی روغن زیتون بکر ارقام رایج ایرانی منطقه رودبار: مطالعهای بر زرد، ماری و فیشمی، جلد نهم، شماره 4. صفحههای 330 تا 339.دولتآبادی م، رفتنیامیری ز و اسماعیلزادهکناری ر، 1393. مقایسه فنل کل و خواص آنتیاکسیدانی پوست سبز گردوی سه منطقه از شمال ایران (شاهرود، بندرگز و هزارجریب)، جلد یازدهم، شماره 45. صفحههای 183-192. رضاییارمی س، جعفری س م، خمیری م و بیات ه، 1391. مقایسه ویژگیهای آنتیاکسیدانی عصاره برگ گردو واریته تویسرکانی حاصل از دو روش استخراج غرقابی با حلال و استخراج به کمک امواج مایکروویو، جلد هشتم، شماره 2. صفحههای 219 تا 234.AOAC, 2003. Official Methods of Analysis, Association of official Analytical chemists. 15th ed. Washington,DC. USA.AOCS, 2007. Official methods and recommended practices of the American oils chemists’ society. AOCS press. Champaign. IL.Arora A, Saira RK and Srivastara GC, 2002. Oxidative stress and antioxidative system in plants. Current Science 82: 1227-1238.Espinel-Ingroff A, Fothergill A and Peter J, 2002. Testing conditions for determination of minimum fungicidal concentrations of new and established antifungal agents for Aspergillus spp: NCCLS collaborative study. Journal of clinical microbiology 40(9): 3204-8.Farhoosh R, Esmailzadeh Kenari R and Poorazarng H, 2009. Frying stability of canola oil belended with palm olein, olive and corn oils. Journal of the American Oil Chemists' Society 86(1): 71-76.Farhoosh R and Moosavi S, 2009. Evaluating the perfomanceof proxide and conjugated diene values in monitoring quality of used frying oils. Journal of Agriculture Science and Technology 11: 173-179.Ghavami M, Gharachorloo M and Ezatpanah H, 2003. Effect of frying on the oil quality properties used in the industry potato chips. Journal of Agricultural Science 9(1): 1-15.Goli AH, Barzegar M and Sahari MA, 2005. Antioxidant activity and total phenolic compounds of pistachio (Pistachiavera) hull extracts. Food Chemistry 92:521-5.Karpin A, Ska M, Borowski J and Danowska- Oziewicz M, 2001. Use of natural antioxidants in readyto-serve food. Food Chemistry 72: 5-9.Negi PS and Jayaprakasha GK, 2003. Antioxidant and Antibactrial Activitis of punica granatum peel extracts. Food microbiology and safety 68(4): 1473-1477.Oliveria I, Souse A, Ferreira IC, Bento A, Estevinho L and Pereira JA, 2008. Total phenols antioxidant potential and antimicrobial activity of walnut (juglans regia l. ) green husks. Food and Chemical Toxisologv 46(7): 2326-2331.Pereira AP, Ferreira IC, Marcelino F, Valnto P, Andrade F, Seabra R, Estevinho L, Bento A and Perera JA, 2007a . Phenolic compounds and antimicrobial activity of olive (oliea europaea l. cv. cobrabc –osa) leaves. Molecules 12: 1153-1162.Pereira JA, Oliveria L, Souse A, Valento P, Andrade PB, Ferreira IC, Ferreres F, Bento A, Seabra R and Estevinho L, 2007b. Walnut (juglans regia l.) leaves: phenolic compumds, antibacterial activity and antioxidant potential of different cultivars. Food and Chemical Toxicology 45(11): 2287-2295.Saguy IS, Shani A, Weinberg P, Garti N, 1996. Utilization of jojoba oil for deep-fat frying of foods. Lebensmittel-Wissenschaft and Technology 29(5-6): 573-577.Schulte E, 2004. Economical micro method for determination of polar components in frying fats. European Journal of lipid science and technology 106: 772-776.Shahsavari N, Barzegar MA and Naghdabadi H, 2008. Antioxidant activity and chemical characterization of essential oil of bumimum persicom. Plant food human nutrition 63: 183-188.Siddhuraju P, Mohan PS and Becker K, 2002. Studies in the antioxidant activity of Indian laburnum (Cassia fistula L.): A preliminary assessment of crude extracts from stem bark, leaves, flowers and fruit pulp. Food Chemistry 79: 61–67.Sotillo RD, Hadley M and Holm ET, 1994. Potato peel waste: Stability and antioxidant activity of a freeze- dried extract. Journal of Food Science 59(5): 1031-1033.Stampar F, Solar A, Hudina M, Veberic R and Colaric M, 2006. Traditional walnut liqueur-cocktail of phenolics. Food Chemistry 95(4): 627-631.Takahama U and Oiniki T. 1997. A peroxide/phenolic/ system can scavenge peroxide in plant cell. Physical Plant 101: 845-852.Tzia C and Liadakis G, 2003. Extraction Optimization in Food Engineering. Marcel Dekker, Inc.Wijngaard HH, Rle C and Brunton, 2009. A survey of Irish fruit and vegetable waste and by-products as a source of polyphenol antioxidants. Food Chemistry 116(1): 202-207.Zhang H, Jiang L, Ye S, Ye Y and Ren F, 2010. Systematism evaluation of antioxidant capacities of the ethanoic extract of different tissues of jujube (zizipjus jujube mill.) from china. Food and Chemical Toxicology 48(6): 1461-1465.FRJدانشگاه تبریزFood Research Journal2008-515Xدانشگاه تبریز6924Research PaperEvaluation of functional properties of flour-based coatings produced from two Iranian flat breads and one type bulky breadEbrahimiMBasiriARJavanmardMAbbaszadehR22122017274374831122017311220172017https://foodresearch.tabrizu.ac.ir/article_6924.html
unavailable
استاندارد ملی ایران، 1381، گوشت و فرآوردههای آن، تعیین مقدار خاکستر کل- روش آزمون، شماره744، سازمان ملی استاندارد و تحقیقات صنعتی ایران.رجب زاده ن، 1387، تکنولوژی نان، انتشارات دانشگاه تهران، 340-336، 355-344.ساهین س، سومنو گ، 1389، ویژگیهای فیزیکی مواد غذایی، ترجمه جعفری م و کاشانی نژاد م، دانشگاه علوم کشاورزی و منابع طبیعی گرگان، 249-236.صفری م، 1387، تکنولوژی روغن و چربیهای خوراکی، انتشارات دانشگاه تهران 380-371.علیپور م، کاشانینژاد م، مقصودلو ی و جعفری م، 1388، بررسی اثر کارآگینان، دمای روغن و زمان سرخکردن بر میزان جذب روغن در محصولات سرخ شده سیبزمینی، پژوهشهای علوم و صنایع غذایی ایران، 1، 27-21.Aguilera J,Cadoche M, Lopez C and Gutierrez G, 2001.Microstructural changes of potato cells and starch granules heated in oil. Food Research International 34: 939–947.AOAC, 2006. Official methods of analysis of AOAC international. Washington, DC:Association of Official Analytical Chemists. No. 960.39.AOAC, 2006. Official Methods of Analysis of AOAC international. Washington, DC: Association of Official Analytical Chemists. No. 950.46.Barbut SH, 2013. Frying -Effect of coating on crust microstructure, color, & texture of lean meat portion. Meat Science93: 269–274.Barretto A.C, Pacheco M.T and Pollonio, 2014.Effect of the addition of wheat fiber and partial pork back fat on the chemical composition, texture and sensory property of low-fat bologna sausage containing inulin and oat fiber. Food Science and Technology 35: 100-107.Barutcu I,Sahin S and Sumnu G, 2009. Effects of microwave frying & different flour types addition on the microstructure of batter coatings. Food Engineering 95: 684–692.Bengtson R, 2006.The Effect of Novel Frying Methods on quality of Breaded Fried Foods. M.SC. thesis, Polytechnic Institute & State University, Virginia. pp:2,3.FalgueraV, Pablo Quintero J, Jimenez A, Aldemar Munoz J and Lbarz A, 2011. Edible films and coatings: Structures, active functions and trends in their use. Food Science & Technology 22:292-303.Gibney A, Butler F and Dwyer E, 1999. Rheology and adhesion of fish batter coating made from flour from Irish grown wheat varieties. Irish Journal of Agriculturaland Food Research 38:241-249.Huang S.C, Shiau C.Y, Liu T.E, Chu C.L and Hwang D.F, 2005. Effects of rice bran on sensory and physico-chemical properties of emulsified pork meatballs. Meat Science 7:613-619.Irakli M, Katsantonis D and Kleisiaris F, 2015. Evaluation of quality attributes nutraceutical components and antioxidant potential of wheat bread substituted with rice bran. Cereal Science 65:74-80.Kassama L S, 2003. Pore development in food during deep-fat frying.Ph.D .thesis, university of McGill, Canada. pp:11-18.Kilincceker O, Kurt S, 2010a. Effects of chickpea (Cicer arietinum) flour on quality of deep-fat fried chicken nuggets. Journal of Food, Agriculture & Environment 8:47-50.Kilincceker O, Kurt S, 2010b. The Sensory Quality of Pearl Mullet (Chalcalburnustarichi) Fillets Coated with Different Coating Materials.Fisheries and Aquatic Sciences 10: 471-476.Mansour EH and Khalil AH, 1999. Characteristics of low-fat beefburgers as influenced by various types of wheat fibres. Journal of the Science of Food and Agriculture 79: 493-498.Mallikarjunan PK, Ngadi MO and Chinnan MS, 2010. Breaded Fried Foods, CRC press, USA. pp: 125-130.Mellema M, 2003. Mechanism & reduction of fat uptake in deep fat-fried foods. Trends in Food Science & Technology14:364-373.Motalebi AA, HasanzatiRostami A, Khanipour AA and Soltani M, 2010. Impacts of whey protein edible coating on chemical and microbial factors of gutted kilka during frozen storage. Iranian Journal of Fisheries Sciences 9:255-264.Nowzari F, Shabanpour B and Ojagh SM, 2013. Comparison of chitosan–gelatin composite and bilayer coating and film effect on the quality of refrigerated rainbow trout. Food Chemistry141: 1667-1672.Pan G, Ji S, Liu X and He X, 2015. Vacuum frying of breaded shrimps. LWT - Food Science and Technology 62: 734-739.Petersson K, Godard O, Eliasson A.C and Tornberg E, 2014. The effects of cereal additives in low-fat sausages and meatballs. Part 2: Rye bran, oat bran and barley fibre. Meat Science 96: 503-508.Quasem JM, Mazahreh AS, Abu-Alruz K, Afaneh IA, Al-Muhtaseb AH and Magee TRA, 2009. Effect of methyl cellulose coating & pre-treatment on oil uptake, moisture retention & physical properties of deep-fat fried starchy dough system. American Journal of Agricultural & Biological Scienc4:156-166.Song X, Zhu W, Pei Y, Ai Z and Chen J, 2013. Effects of wheat bran with different colors on the qualities of dry noodles. Cereal Science 58:400-407.Talukder S and Sharma D.P, 2010. Development of dietary fi ber rich chicken meat patties using wheat and oat bran. Food Scientists and Technologists 47: 224-229.Yılmaz I, 2005. Physicochemical and sensory characteristics of low fat meatballs with added wheat bran. Food Engineering 69: 369-373.Yılmaz I and Doglioglu O, 2003. The effect of replacing fat with oat bran on fatty acid composition and physicochemical properties of meatballs. Meat Science 65: 819-823.Zeng H, Chen J, Zhai J, Wang H, Xia W and Xiong Y.L, 2016. Reduction of the fat content of battered and breaded fish balls during deep-fat frying using fermented bamboo shoot dietary fiber. Food Science and Technology 73: 425-431.FRJدانشگاه تبریزFood Research Journal2008-515Xدانشگاه تبریز6925Research PaperEffects of white willow aqueous extract and cellophane coating on control of pathogenic agents and quality of apricot in storageMohammadiMSeidiMRajaeiMLakV22122017274496031122017311220172017https://foodresearch.tabrizu.ac.ir/article_6925.html
unavailable
احمدی م، داورینژاد غ، عزیزی م، صداقت ن و تهرانیفر ع، 1387. تاثیر بستهبندی با اتمسفر تغییریافته بر خصوصیات کیفی و افزایش عمر انباری دو رقم آلبالو. علوم باغبانی(علوم و صنایع کشاورزی) شماره 2، صفحههای 155 تا 166.اردکانی ا، داوری نژاد غ و عزیزی م، 1391. تأثیر کاربرد محلولپاشی اسیدسالیسیلیک قبل از برداشت بر روی ماندگاری، کیفیت پس از برداشت و فعالیت آنتیاکسیدانی زردآلو رقم "نوری". علوم و صنایع کشاورزی، شماره 4، صفحههای 448 تا 459.افشاری ح، زاهدی ر، پروانه ط و باقری زاده م، 1393. تأثیر اسیدسالیسیلیک بر سطوح پرولین، قندهای محلول و نشت یونی دو رقم زردآلو تحت تنش سرما. بهزارعی کشاورزی شماره 1، صفحههای 127 تا 138.ترکمن ج، پوربابایی ح و سیام ش، 1385. اندازهگیری سالیسین پوست و برگ درختان بید Salix alba L. به روش اسپکتروفتومتری دراستان گیلان. پژوهش و سازندگی در منابع طبیعی، شماره 72، صفحههای 97 تا 102.راحمی م، ١٣٨٤. فیزیولوژی پس از برداشت، چاپ چهارم، انتشارات دانشگاه شیراز، صص 20-5.شبانی ط، پیوست غ و الفتی ج، 1390. بررسی اثر بسترهای کشت بر صفات کمی و کیفی سه رقم فلفل دلمهای در سیستم کشت بدون خاک. مجله علوم و فنون کشت گلخانهای، شماره 25، صفحههای 369 تا 375.صمصام شریعت ه، 1371. عصارهگیری و استخراج مواد مؤثره گیاهان دارویی و روشهای شناسایی و ارزشیابی آنها، صص 20-8.عشورنژاد م و قاسم نژاد م، 1391. اثر بستهبندی با فیلم سلوفان و انبارداری سرد بر کیفیت نگهداری و عمر انبارمانی میوه ازگیل ژاپنی. مجله علوم تغذیه و صنایع غذایی ایران، شماره2، صفحههای 95 تا 102.فینیدخت س، اصغری م و شیرزاد ح، 1391. تأثیر کیتوسان و کلرورکلسیم بر کاهش پوسیدگی پس از برداشت و تغییر ویژگیهای کیفی گیلاس رقم سیاه مشهد. نشریه علوم باغبانی، شماره 4، صفحههای 378 تا 384.گودرزی ف، 1387. اثر پس از برداشت املاح کلسیم بر کیفیت و ماندگاری توتفرنگی. علوم و فنون کشاورزی و منابع طبیعی،شماره46، صفحههای 231 تا 240.محمدی م، صیدی م، خادمی ا و بازگیر م، 1395. حفظ کیفیت پس از برداشت و کنترل پوسیدگی قارچی فلفل دلمهای توسط پوشش خوراکی کیتوزان. فرایند و کارکرد گیاهی، جلد2، شماره 16، صفحههای 17 تا 27.Abbasi NA, Hafeez S, and Tareen MJ, 2010. Salicylic acid prolongs shelf life and improves quality of “Mari Delicia” peach fruit. Acta Horticulture, 880: 191-197.Asghari M, 2006. Effects of salicylic acid on Selva strawberry fruit, antioxidant activity,ethylene production and senescence, fungal contamination and some other quality attributes. PhD thesis, University of Tehran.Christina C, 2001. Willow bark the aspirin raw material. Nutrition Science News 6(6):200-203.Ding CK, Chachin K, Ueda Y, Imahori Y, Wang CY, 2002. Modified atmosphere packaging maintains postharvest quality of loquat fruit. Postharvest Biol. Technol. 24: 341-8.El-Badawy HEM and El-Salhy FTA, 2011. Physical and Chemical Properties of Canino Apricot Fruits During Cold Storage as Influenced by Some Post-harvest Treatments. Basic and Applied Sciences 5(9): 537-548.Huckelhoven R, Fodor J, Preis C, and Kogel KH, 1999. Hypersensitive cell death and papilla formation in barley attacked by the powdery mildew fungus are associated with hydrogen peroxide but not with salicylic acid accumulation. Plant Physiol. 119:1251–1260.Jannatizadeh A, Naderi Boldaji M, Fatahi R, Ghasemi M and Tabatabaeefar A, 2008.Some postharvest physical properties of Iranian apricot (Prunus armeniaca L.) fruit. International Agrophysics 22, 125-131.Kalarani MK, Thangaraj M, Sivakumar R, and Mallika R, 2002. Effects of salicylic acid on tomato (Lycopersicon esculentum Mill) productivity. Crop Research. 23: 486-492.Miliauskas G, Venskutonis PR and Van Beek TA, 2004. Screening of radical scavenging activity of some medicinal and aromatic plant extracts. Food Chemistry 85: 231-237.Nyanjage MO, Nyalala SPO, Illa AO, Mugo W, Limbe AE, Vulimu EM, 2005. Extending post-harvest life of sweet pepper (Capsicum annum L. ‘California Wonder’) with modified atmosphere packaging and storage temperature. Agricultura Tropica Et Subtropica. 38(2): 157-162.Piga M, Aquino SD, Agabbio M and Continella G, 1996. Effect of packaging and coating on fruit quality changes of loquat during three cold storage regimes. Advances Horticultural Science 10 (3):120-125.Poole PR, and Donald LC, 1994. Development of resistance to picking wound entry Botrytis cinerea storage rots in kiwifruit. New Zealand Journal of Crop and Horticultural Science 22: 387-392.Ranganna S, 1997. Manual of analysis of fruit and vegetable products, Tata McGraw Hill Publishing Company, India.Rao TVR, Gol NB and Shah KK, 2011. Effect of postharvest treatments and storage temperatures on the quality and shelf life of sweet pepper (Capsicum annum L.). Scientia Horticulturae 132: 18-26.Rasmussen JB, Hammerschmidt R, and Zook MN, 1991. Systemic induction of salicylic acid accumulation in cucumber after inoculation with Pseudomonas syringae pv syringae. Plant Physiol. 97: 1342–1347.Shi T, Li Z, Zhang Z, Zhang C and Gao Z, 2013. Effect of 1-methylcyclopropene (1- MCP) treatment on antioxidant enzymes of postharvest Japanese apricot. African Journal of Biotechnology 12(7): 689-694.Singh AP, 2004. Salicin-A natural analgesic medical executive,India-Swift Ltd, Super Speciality Division, Chandigarh.Valero D, Martinez-Romero D, and Serrano M, 2002. The role of polyamines in the improvement of the shelf life of fruit. Trends Food Sci. Technol. 13:228-234.Wang ZF, Ying TJ, Bao BL, and Huang XD, 2005. Characteristics of fruit ripening in tomato mutant epi. J. Zhejiang Univ. Sci., 6: 502-507.Wang L, Chen S, Kong W, Li S, and Archbold DD, 2006. Salicylic acid pre treatment alleviates chilling injury and affects the anti oxidant system and heat shock proteins of peaches during cold storage, Postharvest Biol. Technol., 41: 244-251.Xing Y, Li X, Xu Q, Yun J, Lu Y and Tang Y, 2011. Effects of chitosan coating enriched with cinnamon oil on qualitative properties of sweet pepper (Capsicum annuum L.). Food Chemistry 124:1443-1450. Zhang Y, Chen K, Zhang S, and Ferguson I, 2003. The role of salicylic acid in postharvest ripening of Kiwifruit. Postharvest Biol. Technol. 28: 67–74.FRJدانشگاه تبریزFood Research Journal2008-515Xدانشگاه تبریز6926Research PaperPreservation the quality of fresh cut persimmon by organic acids and 1-MCPAhmadiMErfaniJKhademiO22122017274617231122017311220172017https://foodresearch.tabrizu.ac.ir/article_6926.html
unavailable
زمانی ذ، مستوفی ی، فتاحی مقدم م ر، خادمی ا، 1387، رفع گسی میوه خرمالوی ژاپنی (Diospyros kaki L.) با تیمار اتمسفر اشباع از دی اکسید کربن و تاثیر آن بر برخی از ویژگی های مهم میوه، مجله علوم کشاورزی و منابع طبیعی، 15، 1-10.Abdi N, McGlasson WB, Holford P, Williams M and Mizrahi Y, 1998. Responses of climacteric and suppressed-climacteric plums to treatment with propylene and 1- methylcyclopropene. Postharvest Biology and Technology 14: 29-39.Alvaro JE, Moreno S, Dianez F, Santos M, Carrasco G and Urrestarazu M, 2009. Effects of peracetic acid disinfectant on the postharvest of some fresh vegetables. Journal of Food Engineering 95: 11-15.Asemota HN, Wellington MA, Odutuga AA and Ahmad MH, 1992. Effect of short-term storage on phenolic content, o-diphenolase and peroxidase activities of cut yam tubers (Dioscorea sp). Journal of the Science of Food and Agriculture 60: 309-312.Budu AS and Joyce DC, 2003. Effect of 1-methylcyclopropene on the quality of minimally processed pineapple fruit. Animal Production Science 43: 177-184.Ergun M, Huber DJ, Jeong J and Bartz JA, 2006. Extended shelf life and quality of fresh-cut papaya derived from ripe fruit treated with the ethylene antagonist 1-methylcyclopropene. Journal of the American Society for Horticultural Science 131: 97-103.Fan X and Mattheis JP, 1999. Methyl jasmonate promotes apple fruit degreening independently of ethylene action. HortScience 34: 310-312.Fan X, Argenta L and Mattheis JP, 2000. Inhibition of ethylene action by 1-methylcyclopropene prolongs storage life of apricots. Postharvest Biology and Technology 20: 135-142.Feng X, Apelbaum A, Sisler EC and Goren R, 2000. Control of ethylene responses in avocado fruit with 1-methylcyclopropene. Postharvest Biology and Technology 20: 143-150.Garrett EH. 2002. Fresh-cut Produce: Tracks and Trends. In: Lamikanra O (eds.). Fresh-cut fruits and vegetables. Science, Technology, and Market. CRC Press, Boca Raton: 1-10.Gil MI, Martı́ JA and Artés F, 1996. Minimally processed pomegranate seeds. LWT-Food Science and Technology 29: 708-713.Golding JB, Shearer D, Wyllie SG and McGlasson WB, 1998. Application of 1-MCP and propylene to identify ethylene-dependent ripening processes in mature banana fruit. Postharvest Biology and Technology 14: 87-98.Gonzalez-Aguilar GA, Ruiz-Cruz S, Soto-Valdez H, Vazquez-Ortiz F, Pacheco-Aguilar R and Wang CY, 2005. Biochemical changes of fresh-cut pineapple slices treated with antibrowning agents. International journal of food science and technology 40: 377-383.Han T, Wang Y, Li L and Ge X, 2002. Effect of exogenous salicylic acid on post harvest physiology of peaches. In XXVI International Horticultural Congress: Issues and Advances in Postharvest Horticulture 628: 583-589.Harima S, Nakano R, Yamauchi S, Kitano Y, Yamamoto Y, Inaba A and Kubo Y, 2003. Extending shelf-life of astringent persimmon (Diospyros kaki Thunb.) fruit by 1-MCP. Postharvest Biology and Technology 29: 319-324.He Q and Luo Y, 2007. Enzymatic browning and its control in fresh-cut produce. Stewart Postharvest Review 3: 1-7.Jafri M, Jha A, Bunkar DS and Ram RC, 2013. Quality retention of oyster mushrooms (Pleurotus florida) by a combination of chemical treatments and modified atmosphere packaging. Postharvest Biology and Technology 76: 112-118.Jeong HL, Jin WJ, Kwang DM and Kee JP, 2008. Effects of anti-browning agents on polyphenoloxidase activity and total phenolics as related to browning of fresh-cut ‘Fuji’ apple. ASEAN Food Journal 15: 79-87.Jeong J, Huber DJ and Sargent SA, 2002. Influence of 1-methylcyclopropene (1-MCP) on ripening and cell-wall matrix polysaccharides of avocado (Persea americana) fruit. Postharvest Biology and Technology 25: 241-256.Khademi O, Besada C, Mostofi Y and Salvador A, 2014. Changes in pectin methylesterase, polygalacturonase, catalase and peroxidase activities associated with alleviation of chilling injury in persimmon by hot water and 1-MCP treatments. Scientia Horticulturae 179: 191-197.Lutts S, Kinet JM and Bouharmont J, 1996. NaCl-induced senescence in leaves of rice (Oryza sativa L.) cultivars differing in salinity resistance. Annals of Botany 78: 389-398.Mao L, Wang G and Que F, 2007. Application of 1-methylcyclopropene prior to cutting reduces wound responses and maintains quality in cut kiwifruit. Journal of Food Engineering 78: 361-365.Oms-Oliu G, Rojas-Graü MA, Gonzalez LA, Varela P, Soliva-Fortuny R, Hernando MIH and Martin-Belloso O, 2010. Recent approaches using chemical treatments to preserve quality of fresh-cut fruit: A review. Postharvest Biology and Technology 57: 139-148.Pilizota V and Sapers G, 2004. Novel browning inhibitor formulation for fresh-cut apples. Journal of Food Science 69: 140–143.Rocha A, Brochado C and Morais A, 1998. Influence of chemical treatment on quality of cut apple (cv. Jonagored). Journal of Food Quality 21: 13–28.Ruiz-Jimenez JM, Zapata PJ, Serrano M, Valero D, Martinez-Romero D, Castillo S and Guillen F, 2014. Effect of oxalic acid on quality attributes of artichokes stored at ambient temperature. Postharvest Biology and Technology 95: 60-63.Sapers GM and Hicks KB, 1989. Inhibition of enzymatic browning in fruits and vegetables. In ACS Symposium series-American Chemical Society (USA).Sapers GM, Hicks KB, Phillips JG, Garzarella L, Pondish DL, Matulaitis RM, McCormack TJ, Sondey SM, Seib PA and Ei‐Atawy YS, 1989. Control of enzymatic browning in apple with ascorbic acid derivatives, polyphenol oxidase inhibitors, and complexing agents. Journal of food science 54: 997-1002.Sapers GM, Miller RL, Miller C, Cooke PH and Choi S, 1994. Enzymatic browning control in minimally processed mushrooms. Journal of Food Science 59: 1042–1047.Sisler EC, Serek M and Dupille E, 1996. Comparison of cyclopropene, 1- methylcyclopropene, and 3, 3-dimethylcyclopropene as ethylene antagonists in plants. Plant Growth Regulation 18: 169-174.Soliva-Fortuny R, Oms-Oliu G and Martın-Belloso O, 2002. Effects of ripeness stages on the storage atmosphere, color and textureal properties of minimally processed apple slices. Journal of Food Science 67: 1958–1962.Soliva-Fortuny R, Elez-Martınez P and Martınez-Belloso O, 2004. Microbiological and biochemical stability of fresh–cut apples preserved by modified atmosphere packaging. Innovative Food Science and Emerging Technologies 5: 215–224.Son SM, Moon KD and Lee CY, 2001. Inhibitory effects of various anti browning agent on apple slices. Food Chemistry 73: 23-30.Srivastava MK and Dwivedi UN, 2000. Delayed ripening of banana fruit by salicylic acid. Plant Science 158: 87- 96.Toivonen PM and Brummell DA, 2008. Biochemical bases of appearance and texture changes in fresh-cut fruit and vegetables. Postharvest Biology and Technology 48: 1-14.Veltman R and Van Schaik A, 1997. Membrane demage in fruits perhaps the explanation of hollow core and flesh browning. Fruitteelt 87: 12-13.Watkins CB, Nock JF and Whitaker BD, 2000. Response of early mind and late season apple cultivars to postharvest application of 1-methylcyclopropene and air and controlled atmospheres storage condition. Postharvest Biology and Technology 19: 17–32.Xing Y, Li X, Xu Q, Yun J, Lu Y and Tang Y, 2011. Effects of chitosan coating enriched with cinnamon oil on qualitative properties of sweet pepper (Capsicum annuum L.). Food Chemistry 124: 1443-1450.Zheng XL, Tian SP, Xu Y and Li BQ, 2005. Effects of exogenous oxalic acid on ripening and decay incidence in mango fruit during storage at controlled atmosphere. Journal of Fruit Science 22: 351-355.Zheng X and Tian S, 2006. Effect of oxalic acid on control of postharvest browning of litchi fruit. Food chemistry 96: 519-523.FRJدانشگاه تبریزFood Research Journal2008-515Xدانشگاه تبریز6927Research PaperIdentification in meat products authenticationAlikordMMomtazHYadegarfarGhKeramatJHomayooni RadA22122017274738631122017311220172017https://foodresearch.tabrizu.ac.ir/article_6927.html
unavailable
هاشم زادگان م، تفویضی ف، حسینی س، بیات م، 1393، بررسی تطابق مواد اولیه اصلی درج شده در برچسب همبرگرهای ممتاز شهر تهران توسط آنالیز مولکولی، نوآوری در علوم و فناوری غذایی،22، 49-56.پیرانی ن و الیاسی زرین قبایی ق، 1388، میتوکندری برای تشخیص همزمان گوشت گاو، گاومیش، گوسفند و بز به b استفاده از ژن سیتوکروم با روش Mutiplex-PCR، پژوهشهای علوم دامی، 19، 41-49.Amaral JS, Santos CG, Melo VS, Oliveira M. Beatriz PP, Mafra I, 2014. Identification of duck, partridge, pheasant, quail, chicken and turkey meats by species-specific PCR assays to assess the authenticity of traditional game meat Alheira sausages. Food Control 47: 190–195.Ballin NZ, Vogensen FK, Karlsson AH, 2009. Species determination – Can we detect and quantify meat adulteration. Meat Science 83: 165–174.Cammà C, Domenico MD, Monaco F, 2012. Development and validation of fast Real-Time PCR assays for species identification in raw and cooked meat mixtures. Food Control 23(2): 400-404.Doosti A, Ghasemi Dehkordi P1, Rahimi E, 2014. Molecular assay to fraud identification of meat products. Journal of Food Science and Technology 51(1):148-52.Eaqub Ali Md, Abdur Razzak Md, Hamid SBA, Rahman MdM, Amina MdA, Rashid NRA, Asing, 2015. Multiplex PCR assay for the detection of five meat species forbidden in Islamic foods, Food Chemistry 177:214–224.Fernandes T J R, Amaral J S, Oliveira M B P P, Mafra Isabel, 2014. A survey on genetically modified maize in foods commercialised in Portugal, Food Control 35: 338-344.Ghovvati S, Nassiri MR, Mirhoseini SZ, Heravi Moussavi S, Javadmanesh A, 2009. Fraud identification in industrial meat products by Multiplex PCR assay. Food control 20: 696-699.Kesmen Z, Gulluce A, Sahin F, Yetim H, 2009. Identification of meat species by TaqMan-based real-time PCR assay. Meat Science 82(4): 444–449.Kitpipit T, Sittichan K, Thanakiatkrai P, 2014. Direct-multiplex PCR assay for meat species identification in food products. Food Chemistry 163: 77–82.Montowska M, Pospiech E, 2010. Authenticity Determination of Meat and Meat Products on the Protein and DNA basis. Food Reviews International 27(1): 84-100.Mousavi S, Jahed Khaniki G, Eskandari S, Rabieib M, Mirab Samiee S, Mehdizadeh, M, 2015. Applicability of species-specific polymerase chain reaction for fraud identification in raw ground meat commercially sold in Iran. Journal of Food Composition and Analysis 40: 47–51.Saderi M, Saderi AH, Rahimi G, 2013. Identification of bovine, ovine and caprine Pure and binaey mixtures of raw and heat processed meat using specific size markers targeting mitochondrial genome, Iranian Journal of veteninary research, Shiraz University 14: 29-34.Stamoulis p, Stamatis C, Sarafidou T, Mamuris Z, 2010. Development and application of molecular markers for poultry meat identification in food chain, Food Control 21: 1061–1065.Teh AHT, Dykes GA, 2014. MEAT SPECIES DETERMINATION, Encyclopedia of Meat Sciences (Second Edition). 265–269.Ulca P, Balta H, Çağın I, Senyuva H, 2013. Meat species identification and Halal authentication using PCR analysis of raw and cooked traditional Turkish foods. Meat Science 94: 280–284.Viljoen GJ, Nel L, Crowther J, 2005. MOLECULAR DIAGNOSTIC PCR HANDBOOK. Published by Springer.Woolfe, M. and S. Primrose, 2004. Food forensics: using DNA technology to combat misdescription and fraud. Trends in Biotechnology 22 (5): 222-226.FRJدانشگاه تبریزFood Research Journal2008-515Xدانشگاه تبریز6928Research PaperEffects of Echinophora platyloba essential oil on quantitative and qualitative characteristics of two varieties of strawberries during shelf- lifeMozafariAARahimiRAbdousiV221220172748710231122017311220172017https://foodresearch.tabrizu.ac.ir/article_6928.html
unavailable
احسانی ع، هاشمی م و شهبازی ی،1393 .ارزیابی خواص ضد قارچی گیاه خوشاریزه (اکینوفورا پلتی لوبا). صفحه های 127 تا 132. دومین همایش ملی گیاهان دارویی و کشاورزی پایدار. 30 مرداد، دانشگاه شهید مفتح، همدان.آقابابایی ل، مرتضوی سع، جوانمردی داخلیم، الهامی راد ا ح و مشکاتی س م، 1393. بهینه سازی فرمولاسیون پوشش خوراکی متیل سلولز و عصاره آویشن شیرازی بر کیفیت وعمر انباری انگور، نشریهی نوآوری در علوم و فنّاوری غذایی، شماره 2. صفحههای 15 تا 24.بهداد م اعتمادی ن بهداد ا زینلی ح، 1389. مطالعه اثر ضد قارچی اسانس آویشن شیرازی در حفظ محصول توتفرنگی پس از برداشت،صفحههای 253 تا 258، اولین همایش ملی کشاورزی پایدار و تولید محصول سالم. مرکز تحقیقات کشاورزی و منابع طبیعی اصفهان، اصفهان.بهداد م اعتمادی ن بهداد ا زینلی ح، 1392. بررسی اثر ضدقارچی اسانس چند گیاه دارویی در کنترل قارچ Rhizopus stolonifer عامل پوسیدگی نرم روی میوه توتفرنگی، فصلنامة علمی-پژوهشی تحقیقات گیاهان دارویی و معطر ایران، جلد بیست و نهم، شمارة2. صفحة 399 تا411.پاس م، رشیدی پور م، طالعی غ و دوستی ب، 1391 . ترکیبات شیمیایی، خاصیت ضدباکتریایی و فعالیت آنتی اکسیدانی اسانس گیاه خوشاریزه Echinophora cinerea Boiss، گیاهان دارویی، جلد دوم، شماره 3. ،صفحههای 67تا74.حبشی ف و عیوضی ع، 1389. اثرات متیل جاسامونات و پرتویابی - UK-C بر کیفیت و عمر پس از برد اشت توت فرنگی رقم سلوا، نشریه علوم باغبانی (علوم و صنایع کشاورزی)، شماره بیست و یکم، جلد 4. صفحههای 75-82.خضری ر،1390. تاثیر اسانس زنیان و ورقه های سولفورپد بر ماندگاری پس از برداشت انگور رقم سیاه سردشت، پایان نامه کارشناسی ارشدباغبانی،دانشکده کشاورزی، دانشگاه ارومیه.خمویی تولی چ، اصغری ژ، میقانی ح و اقدسی م،1390. جداسازی و شناسایی Ocimene-ß E- از گیاه Echinophora Platyloba DC و ترکیب Ocimene-ß Z- و از گیاه Ferulago angulata (Schlecht.) Boiss. Subsp. Angulate با استفاده از تابش ریزموج. پایان نامه کارشناسی ارشد.دانشکده علوم دانشگاه گلستان.دل آرام م، صادقیان ز، جعفری ف، خیری س، بخردی م و رفیعیان م، 1390. مقایسه تاثیر خوشاریزه، رازیانه و دارو نما بر علایم سندروم پیش از قاعدگی در دانشجویان دانشگاه علوم پزشکی شهرکرد، مجله علوم پزشکی شهید صدوقی یزد، جلد نوزدهم، شماره 2، صفحههای 201 تا210.سحری م ع، 1381. شیمی واکنش های قهوهای شدن (درمواد غذایی)، انتشارات اندیشمند.عبدالهی ع، 1387. تأثیر سه اسانس گیاهی در کنترل بیماریهای قارچی بعد از برداشت دو رقم انگور، پایاننامة کارشناسی ارشد باغبانی، دانشکدة کشاورزی دانشگاه ارومیه.عشقی س، هاشمی م، محمدی ع ب، بدیعی ف، محمدحسینی ز، احمدی صومعه ک و قناتی ک، 1392. تأثیر پوشش نانوامولسیون حاوی کیتوزان بر افزایش ماندگاری و ویژگیهای کیفی میوهی توتفرنگی پس از برداشت، مجله علوم تغذیه و صنایع غذایی ایران، جلد هشتم، شماره 2. صفحههای 9 تا 19.گنجی مقدم ا و نیک خواه، 1384. بررسی اثر کاربرد روغن های گیاهی بر خواص کمی و کیفی و افزایش عمرانبارمانی میوه سیب گلدن و رد دلیشس، مجله تحقیقات مهندسی کشاورزی، جلد ششم، شماره 23. صفحههای 4 تا 12.محبوبی م، آویژگان م، دارابی م و کسائیان ن، 1388. بررسی اثر ضد کاندیدیایی گیاه خوشاریزه (Echinophora platyloba) برمخمر کاندیدا آلبیکنس در مقایسه با آمفوتریسین، فصلنامه گیاهان دارویی. جلد هشتم، شماره 30. صفحههای 36 تا 43.هاشمی ن، حسنی ع، اصغری م ر و جوادی ت، 1387. تاثیر برخی اسانسهای گیاهی و اسید سالیسیلیک در کنترل بیماریهای قارچی بعد از برداشت توتفرنگی، صفحههای 69 تا 73 . سومین همایش منطقهای یافتههای پژوهشی کشاورزی و منابع طبیعی (غرب ایران). دانشگاه کردستان . سنندج.AOAC, 2000. Vitamin C (ascorbic acid) in vitamin preparations and juices: 2, 6 titrimetric method final action. Association of Official Analytical Chemists Official Method 4(967): 21.Avijgan M, Hafizi M, Saadat M and Nilforoushzadeh MA, 2006. Antifungal Effect of Echinophora platyloba’s Extract against Candida albicans. Iranian Journal of Pharmaceutical Research 4: 285-289.Avijgan M, Mahboubi M, Darabi M, Saadat M, Sarikhani S and Kassaiyan N, 2010 . Overview on Echinophora platyloba, a synergistic antifungal. Journal of Yeast and Fungal Research 1(5): 88-94.Ayala-Zavalaa JF, Wangb SW, Wanga CY and Gonzalez-Aguilar GA, 2004. Effect of storage temperatures on antioxidant capacity and aroma compounds in strawberry fruit. Lebensm.-Wiss. u.- LWT - Food Science and Technology 37: 687-695.Batisse C, Buret M and Coulomb PJ, 1996. Biochemical differences in cell wall of cherry fruit between soft and crisp fruit. Journal of Agriculture and Food Chemistry 44: 453-457.Bautista-Banos S, Garcia-Dominguez E, Barrera-Necha LL, Reyes-Chilpa R and Wilson CL, 2003. Seasonal evaluation of the postharvest fungicidal activity of powders and extracts of huamuchil (Pithecellobiom dulce): action against Botrytis cinerea, Penicillium digitatum and Rhizopus stolonifer of strawberry fruit. Postharvest Biology and Technology 29: 81-92.Braga PC, Culici M, Alferi M and Dal Sasso M, 2008. Thymol inhibits Candida albicans biofilm formation and mature biofilm. The International Journal of Antimicrobial 31: 472-477.Cao S, Hu Z and Pang B, 2010. Optimization of postharvest ultrasonic treatment of strawberry fruit. Postharvest Biology and Technology 55: 150-3.Daliri M, 2015. Effect of Salicylic Acid and Sperimen as two eco-friendly Materials in post-harvest life of Strawberry cv. Selva, GMP Review 16: 74-81.Delaquis PJ, Stanich K, Girard B and Mazza G, 2002. Antimicrobial activity of individual and mixed fractions of dill, cilantro, coriander and eucalyptus essential oils. International Journal of Food Microbiology 74:101-109.Fisk CL, Silver AM, Strik BC and Zhao Y, 2008. Postharvest quality of hardy Kiwifruit (Actinidia arguta Ananasnaya) associated with packaging and storage conditions. Postharvest Biology and Technology 47: 338-345.Hamid M and Rehman Kh, 2009. Potential applications of peroxidases. Food Biochemistry 115: 1177 - 1186.Hernandez – Munoz P, Almenar E , Ocio MJ and Gavara R, 2006. Effect of calcium dips and chitosan coating on postharvest life strawberries (Fragaria ananassa). Postharvest Biology and Technology 39: 247-253Hernandez-Munoz P, Almenar E, Valle VD, Velez D and Gavara R, 2008. Effect of chitosan coating combined with postharvest calcium treatment on strawberry (Fragaria ananassa) quality during refrigerated storage. Food Chemistry 110:428-435.Lee SK and Kader AA, 2000. Preharvest and postharvest factors influencing vitamin C content of horticultural crops. Postharvest Biology and Technology 20: 207–220.Martinez-Romero D, Castillo S, Valverde JM, Guillen F, Valero D and Serrano M, 2005. The use of natural aromatic essential oil helps to maintain postharvest quality of crimson table grapes. Journal of Acta horticulture 682: 1723-1729.Nikos G and Tzortzakis A, 2007. Maintaining postharvest quality of fresh produce with volatile compounds. Journal of innovative food science and emerging technologies 8:11-116.Nunes MCN, Brecht JK, Morais, AMMB and Sargent SA, 1998. Controlling temperature and water loss to maintain asscorbic levels in strawberries during postharvest handling. Journal of Food Science 63: 6. 1033-1036.Plaza P, Torres R, Usall J, Lamarca N and Vinasa I, 2004. Evaluation of the potential of commercial post-harvest application of essential oils to control citrus decay. Journal of Horticultural Science and Biotechnology 79(6): 935-940.Pol IE, Krommer J and Smid EJ, 2010. Bioenergetic cosequences of nisin combined with carvacrol towards Bacillus cereus, Innov. Food Science and Emerging Technologies 3 (1): 55 - 61.Ranasinghe L, Jayawardena B and Abeywickrama K, 2005. An integrated strategy to control post-harvest decay of Embul banana by combining essential oils with modified atmosphere packaging. International Journal of Food Science and Technology 40: 97-103.Serrano M, Martinez-Romero D, Castillo S, Guillen F and Valero D, 2005. The use of natural antifungal compounds improves the beneficial effect of MAP in Sweet cherry storage. Journal of Innovative food science and Emerging Technologies 6: 115-123.Shao R, Hu J, Billig H, 2013. Toward understanding Chlamydia infection – induced infertility caused by dysfunctional oviducts. The Journal of Infectious Diseases 208:707-709.Valero D, Valverde JM, Martinez-Romero D, Guillen F, Castillo S and Serrano M, 2006. The combination of modified atmosphere packaging with eugenol or thymol to maintain quality, safety and functional properties of table grapes. Postharvest Biology and Technology 41: 317-327.Zandi K, Weisany W, Ahmadi A, Bazargan I and Nasri L, 2013. Effect of Nanocomposite-Based packaging on postharvest quality of Strawberry during storage, Bulletin of Environment. Pharmacology and Life Sciences 2 (5): 28-36.FRJدانشگاه تبریزFood Research Journal2008-515Xدانشگاه تبریز6931Research PaperEffect of bacterial cellulose based active film containing Rosemary (Rosmarinus officinalis) essential oil and ZnO nanoparticles on chemical, microbial and nutritional properties of ready to eat pomegranate arils during cold storageKhademMAlmasiHMeshkiniS2212201727410311931122017311220172017https://foodresearch.tabrizu.ac.ir/article_6931.html
unavailable
استاندارد ملی ایران، شماره 2685، آبمیوهها – روشهای آزمون، 1386. موسسه استاندارد و تحقیقات صنعتی ایران.استاندارد ملی ایران، شماره 5484، شیر و فراوردههای آن – روش شمارش کلنی پرگنه های میکروارگانیسم ها در 30 درجه سلسیوس، 1381. موسسه استاندارد و تحقیقات صنعتی ایران. حسینی ز، مرادی نژاد ف، 1394. تاثیر پوشش های خوراکی آلوئه ورا و پکتین بر ماندگاری و خواص کیفی آریلهای انار. دومین همایش ملی گیاهان دارویی، طب سنتی و کشاورزی ارگانیک، دانشگاه تهران.نوروزی ر، 1390. حذف فتوکاتالیستی اشرشیاکلای با استفاده از اشعه فرا بنفش و نانوذرات اکسید روی، مجله علوم آزمایشگاهی، 5(2): 61- 52.Abdollahi M, Rezaei M and Farzi G, 2012. A novel active bionanocomposite film incorporating rosemary essential oil and nanoclay into chitosan. Journal of Food Engineering 111(2): 343-350.Aviram M and Dornfeld L, 2001. Pomegranate juice consumption inhibits serum angiotensin converting enzyme activity and reduces systolic blood pressure. Atherosclerosis 158: 195–198.Ayhan Z and EsTurk O, 2009. Overall quality and shelf life of minimally processed and modified atmosphere packaged “ready-to-eat” pomegranate arils. Journal of Food Science 74: 399-405.Caleb OJ, Opara UL and Witthuhn CR, 2012. Modified atmosphere packaging of pomegranate fruit and arils. Food and Bioprocess Technology 5: 15-30.Caleb OJ, Opara UL, Mahajan PV, Manely M, Mokwena L abd Tredoux AG, 2013. Effect of modified atmosphere packaging and storage on volatile composition and postharvest life of minimally-processed pomegranate arils. Postharvest Technology 43: 312-320.Dhumal SS, Karale AR, Jadhav SB and Kad VP, 2014. Recent advances and the developments in the pomegranate processing and utilization: a review. Journal of Agriculture and Crop Science 1: 1-17.Ergun M and Ergun N, 2009. Maintaining quality of minimally processed pomegranate arils by honey treatments. British Food Journal 111: 396-406.Fawole O and Opara U, 2013. Effects of storage temperature and duration physiological responses of pomegranate fruit. Industrial Crops and Products 47: 300-309.Gajjar P, Pettee B, Britt DW, Huang W, Johnson W and Anderson AJ, 2009. Antimicrobial activities of commercial nanoparticles against an environmental soil microbe, Pseudomonas putida KT2440. Journal of Biological Engineering 3(9): 1178-1183.Gao C, Yan T, Du J, He F, Luo H and Wan W, 2014. Introduction of broad spectrum antibacterial properties to bacterial cellulose nanofibers via immobilising ε-polylysine nanocoatings. Food Hydrocolloids 36: 204-211.Ghasemnezhad M, Zareh S, Rassa M and Sajedi R, 2013. Effect of chitosan coating on maintenance of arils quality, microbial population and PPO activity of pomegranate (punica granatum L.cv. Tarom) at cold storage temperature. Journal of Science of Food and Agriculture 93: 368–374.Gol NB, Patel PR and Ramana Rao TV, 2013. Improvement of quality and shelf-life of strawberries with edible coatings enriched with chitosan. Postharvest Biology and Technology 85: 185–195.Grady L, Sigge G, Caleb OJ and Opara UL, 2014. Bioactive compounds and quality attributes of pomegranate arils (Punica granatum L.) processed after long-term storage. Food Packaging and Shelf Life 2: 30 – 37.Huisman M, Madsen HL and Skibsted LH, 1994. The combined effect of rosemary (Rosmarinus officinalis L.) and modified atmosphere packaging as protection against warmed over flavor in cooked minced pork meat. European Food Research and Technology 198: 57-64.Ismail T, Sestili P and Akhtar S, 2012. Pomegranate peel and fruit extracts:Areview of potential anti-inflammatory and anti-infective effects. Journal of Ethnopharmacology 143: 397–405.Jipa IM, Stoica-Guzun A and Stroescu M, 2012. Controlled release of sorbic acid from bacterial cellulose based mono and multilayer antimicrobial films. LWT-Food Science and Technology 47: 400–406.Kamel HM, Zeinab A and Eman AA, 2015. The effect of propolis and sodium metabisulfite as postharvest treatments on pomegranate arils storage. American-Eurasian Journal of Agriculture & Environment 15(10): 1962-1973.Kapetanakou AE, Stragkas IG and Skandamis PN, 2015. Developing an antimicrobial packaging of ready-to-eat pomegranate arils based on vapors of brandy or distillery ethanol. Food Research International 69: 141–150.Karami Moghadam A, Emam Jome Z and Yassini Ardakani SA, 2014. Study Physical properties, mechanical, barrier, and antimicrobial films containing sodium caseinate pomegranate peel extract. Iranian Journal of Biosystems Engineering 45(2): 121 -130.Li LH, Deng JC, Deng HR, Liu ZL and Li XL, 2010. Preparation, characterization and antimicrobial activities of chitosan/Ag/ZnO blend films. Chemical Engineering Journal 160: 378–382.Li X, Li W, Jiang Y, Ding Y, Yun J, Tang Y and Zhang P, 2011. Effect of nano-ZnO-coated active packaging on quality of fresh-cut ‘Fuji’ apple. International Journal of Food Science and Technology 46(9): 1947-1955.Lopez-Rubira V, Allende A and Artes F, 2005. Shelf life and overall quality of minimally processed pomegranate arils modified atmosphere packaged and treated with UV-C. Postharvest Biology and Technology 37: 174–185.Maghoumi M, Gómez PA, Mostofi Y, Zamani Z, Artés-Hernández F and Artés F, 2013. Combined effect of heat treatment, UV-C and superatmospheric oxygen packing on phenolics and browning related enzymes of fresh-cut pomegranate arils. LWT - Food Science and Technology 54: 389–396.Maria I, Gil JA, Martinez A and Francisco A, 1996. Minimally Processed Pomegranate Seeds. LWT-Food Science and Technology 29: 708–713.Mills A, Doyle G, Peiro, MA and Durrant J, 2006. Demonstration of a novel, flexible, photocatalytic oxygen-scavenging polymer film. Journal of Photochemistry and Photobiology A: Chemistry 177: 328–331.Nam KC, Ko KY, Min BR, Ismail H, Lee EJ, Cordray L and Ahn H, 2006. Influence of rosemary–tocopherol/packaging combination on meat quality and the survival of pathogens in restructured irradiated pork loins. Meat Science 74(2): 380–387.OZ AT and Ulukanl Z, 2012. Application of edible of strach-based coating including glycerol plus oleum nigella on arils from long-stored whole pomegranate fruits. Journal of Food Processing and Preservation 36: 81–95.Panea B, Ripoll G, González J, Fernández-Cuello J and Albertí P, 2014. Effect of nanocomposite packaging containing different proportions of ZnO and Ag on chicken breast meat quality. Journal of Food Engineering 123: 104-112.Peng Y, 2005. Determination of active components in rosemary by capillary electrophoresis with electrochemical detection. Journal of Pharmaceutical and Biomedical Analysis, Fujian/Shanghai 39: 431-437.Rajwade JM, Paknikar KM and Kumbhar JK, 2015. Applications of bacterial cellulose and its composites in biomedicine. Applied Microbiology and Biotechnology 99: 2491–2511.Seydim AC and Sarikus G, 2006. Antimicrobial activity of whey protein based edible films incorporated with oregano, rosemary and garlic essential oils. Food Research International 39(5): 639-644.Shah N, Ul-Islam M, Khattak WA and Park JK, 2013. Overview of bacterial cellulose composites: a multipurpose advanced material. Carbohydrate Polymers 98: 1585–1598.Shahidi F, 1997. Natural Antioxidants: Chemistry, Health Effects and Applications. AOCS Press, Champaign, Illinois, pp: 321-332.Shahmohammadi Jebel F and Almasi H, 2016. Morphological, physical, antimicrobial and release properties of ZnOnanoparticles-loaded bacterial cellulose films. Carbohydrate Polymers 149: 8–19.Shi Z, Zhang Y, Phillips GO and Yang G, 2014. Utilization of bacterial cellulose in food. Food Hydrocolloids 35: 539–545.Sreekumar S, Sithul H, Muraleedharan P, Mohammed Azeez J and Sreeharshan S, 2014. Pomegranate fruit as a rich source of biologically active compounds. Biomedical Research International 21: 1-12.Vicentini DS, Smania A and Laranjeira MCM, 2010. Chitosan/poly (vinyl alcohol) films containing ZnO nanoparticles and plasticizers. Materials Science and Engineering C 30: 503–508.Yu J, Yang J, Liu B and Ma X, 2009. Preparation and characterization of glycerol plasticized-pea starch/ZnO-carboxymethyl cellulose sodium nanocomposites. Bioresource Technology 100: 2832–2841.Zahran AH, Hassanein RA and AbdelWahab AT, 2015. Effect of chitosan on biochemical composition and antioxidant activity of minimally processed ‘Wonderful’ pomegranate arils during cold storage. Journal of Applied Botany and Food Quality 88: 241 – 248.Zhou R, Mo Y, Li Y, Zhao Y, Zhang G and Hu Y, 2008. Quality and internal characteristics of Huanghua pears (Pyrus pyrifolia Nakai, cv. Huanghua) treated with different kinds of coatings during storage. Postharvest Biology and Technology 49: 171–179.FRJدانشگاه تبریزFood Research Journal2008-515Xدانشگاه تبریز6932Research PaperThe investigation of rheological and physicochemical characteristics of new formulation of juice produced by combination of sour cherry and red grape, fortified with inulin dietary fibre as a prebiotic productKhakbazMKhishgadamH2212201727412113431122017311220172017https://foodresearch.tabrizu.ac.ir/article_6932.html
unavailable
احمدی م، داوری نژاد غ، عزیزی م، صداقت ن، تهرانی فر ع، 1387، تأثیر بسته بندی با اتمسفر تغییر یافته بر خصوصیات کیفی و افزایش عمر انباری دو رقم آلبالو، مجله علوم باغبانی (علوم و صنایع کشاورزی)، 22، 2، 155-166.استاندارد ملی ایران، شماره 2685، 1365، روشهای آزمون آب میوهها، نکتارها و کنسانترهها.امامی م، حسینی ع، سعیدی ع، گل بیدی د، رئیسی پ، علایی ح، 1389، اثرآب انگور قرمز بر یادگیری و حافظه احترازی غیرفعال در موشهای صحرایی نر، مجله دانشکده پزشکی اصفهان، 28، 104، 1-7.بیطرف ش، عباسی س، حمیدی ز، 1392، تولید شکلات تلخ کم کالری پریبیوتیک با استفاده از اینولین، پلی دکستروز و مالتودکسترین، مجله علوم تغذیه و صنایع غذایی ایران، 8، 1، 49-62.پروانه و، 1389، کنترل کیفی و آزمایش های شیمیایی مواد غذایی، انتشارات دانشگاه تهران، تهران.دامن افشان پ، صالحی فر م، غیاثی طرزی ب، باخدا ح، 1393، بررسی تأثیر اینولین بر خصوصیات کیفی کیک روغنی، فصلنامه علوم و صنایع غذایی، 46، 12، 41-48.رضایی ر، خمیری م، اعلمی م، کاشانی نژاد م، 1392، بررسی اثر اینولین بر خواص فیزیکوشیمیایی، رئولوژیکی، حسی و زندهمانی پروبیوتیکها در ماست منجمد، فصلنامه علوم و صنایع غذایی، 41، 10، 81-90.طلوعی ا، مرتضوی س، اعلمی م، صادقی ماهونک ع، 1390، ویژگیهای فیزیکوشیمیایی، بافتی و حسی سس مایونز کم چرب حاوی اینولین و پکتین، مجلّهی علمی پژوهشی علوم و فنّاوری غذایی، 3، 1، 36-42.مقصودلو ی، قربانی م، 1383، ترجمه فرآوری میوه، آرثی د، آشورست پ ر،انتشارات دانشگاه کشاورزی گرگان.مهدیان ا، کاراژیان ر، صبری س، 1392، بررسی اثر جایگزینی چربی شیر با اینولین و کنسانتره پروتئینی شیر بر خصوصیات فیزیکوشیمیایی و حسی بستنی کم چرب، مجلّه ی نوآوری در علوم و فنّاوری غذایی، 5، 4، 43-51.نجف زاده ر، ارزانی ک، بوذری ن، 1393، خصوصیات فیزیکوشیمیایی و کیفی میوه برخی ژنوتیپهای برتر آلبالو، مجله بهنژادی نهال و بذر، 30-1، 3، 623-650.نیکخواه ا، خیامی م، حیدری ر، 1391، بررسی اثر برخی عوامل شیمیایی بر پایداری آنتوسیانین های استخراج شده از میوه شاه توت، مجله زیست شناسی ایران، 1، 32-43.Akin MB, Akin MS and Kirmaci Z, 2007. Effects of inulin and sugar levels on the viability of yogurt and probiotic bacteria and the physical and sensory characteristics in probiotic ice-cream. Food Chemistry, 104: 93-99.Alnemr TM, El-Razek AMA, Hasan HMA and Massoud MI, 2013. Improving of Karish cheese by using enhanced technological texturizing inulin. Alexandria. Journal of Agricultural Research, 58: 173–181.Anthon G, Lestrange M and Barrett D, 2011. Changes in pH, acids, sugars and other quality parameters during extended vine holding of ripe processing tomatoes. Journal Science Food Agriculture 91(7): 1175-81.Ashurst PR,2016. Chemistry and Technology of Soft Drinks and Fruit Juices, 3rd Edition, Wiley-Blackwell.Cao J, Jiang Q, Lin J, Li X, Sun Ch and Chen K, 2015. Physicochemical characterisation of four cherry species (Prunus spp.) grown in China. Food Chemistry 173: 855–863.Capanoglu E, de Vos RC, Hall RD, Boyacioglu D and Beekwilder J, 2013. Changes in polyphenol content during production of grape juice concentrate. Food Chemistry 139: 521–526.Carbonell-Capella J.M, Buniowska M, Cortes C, Zulueta A, Frigola A and Esteve MJ, 2017. Influence of pulsed electric field processing on the quality of fruit juice beverages sweetened with Stevia rebaudiana. Food and bioproducts processing 101: 214–222.Cascales IR, Garcia JMR, Roca JMLandPlaza EG, 2012. The effect of a commercial pectinolytic enzyme on grape skin cell wall degradation and colour evolution during the maceration process. Food Chemistry 130: 626–631.Cassani L, Tomadoni B, Viacava G, Ponce A and Moreira MR, 2016. Enhancing quality attributes of fiber-enriched strawberry juice by application of vanillin or geraniol. LWT - Food Science and Technology 72: 90-98.Cerreti M, Liburdi K, Benucci I and Esti M, 2016. The effect of pectinase and protease treatment on turbidity and on haze active molecules in pomegranate juice. LWT - Food Science and Technology 73: 326-333.Chockchaisawasdee S, Golding JB, Vuong QV, Papoutsis K and Stathopoulos CE, 2016. Sweet cherry: Composition, postharvest preservation, processing and trends for its future use. Trends in Food Science & Technology 55: 72–83.Elleuch M, Bedigian D, Roiseux O, Besbes S, Blecker C and Hamadi A, 2011. Dietary fibre and fibre-rich by-products of food processing: Characterization, technological functionality and commercial applications. Food Chemistry 124: 411-421.Ertekin B and Guzel-Seydim ZB, 2010. Effect of fat replacers on kefir quality. Journal of the Science of Food and Agriculture 90: 543–548.Flavera C, Prado A, Jose L, Parada A, Ashok Pandey B and Carlos R, 2008. Trends in non-dairy probiotic beverages. Food Research International 41: 111–123.Glibowski P and Kowalska A, 2012. Rheological, texture and sensory properties of kefir with high performance and native inulin. Journal of Food Engineering 111: 299–304.Grafe ch and Schuster m, 2014. Physicochemical characterization of fruit quality traits in a German sour cherry collection. Scientia Horticulturae180: 24-31.Guven M, Yasar K, Karaca OB and Hayaloglu AA, 2005. The effect of inulin as a fat replacer on the quality of set-type lowfat yogurt manufacture. International Journal of Dairy Technology 58: 180–184.Homayouni Rad A, Delshadian Z, Arefhosseini S, Alipour B and Asghari Jafarabadi M, 2012. Effect of inulin and stevia on some Physical properties of chocolate milk. Health Promot Perspect 1: 42-47.IFU, 2001. International Federation of Fruit Juice Producers Methods of Analysis. Loose Leaf-Collection, Swiss Fruit Association, Zug, Switzerland.Juan B, Zamora A, Quintana F, Guamis B and Trujillo AJ, 2013. Effect of inulin addition on the sensorial properties of reduced-fat fresh cheese. International Journal of Dairy Technology 66: 1–6.Karimi R, Azizi M, Ghasemlouc M and Vaziri M, 2015. Application of inulin in cheese as prebiotic, fat replacer and texturizer. Carbohydrate Polymers 119: 85–100.Krasaekoopt W and Watcharapoka S, 2014. Effect of addition of inulin and galactooligosaccharide on the survival of microencapsulated probiotics in alginate beads coated with chitosan in simulated digestive system, yogurt and fruit juice. LWT: Food Science and Technology 57: 761-766.Mioˇcinovi´c J, Puda P, Radulovi´c Z, Pavlovi´c V, Miloradovi´c Z, Radovanovi´c M and Paunović D, 2011. Development of low fat UF cheese technology. Mljekarstvo 61: 33–44.O'Shea NK, Arendt E and Gallagher E, 2012. Dietary fibre and phytochemical characteristics of fruit and vegetable by-products and their recent applications as novel ingredients in food products. Innovative Food Science and Emerging Technologies 16: 1–10.Phillips GO and Williams PA, 2000. Introduction to food hydrocolloids. In Phillips GO & Williams PA (Eds.), Handbook of Hydrocolloids 1–22.Roidoung S,Dolan KD and Siddiq M, 2017.Estimation of kinetic parameters of anthocyanins and color degradation in vitamin C fortified cranberry juice during storage. Food Research International 94: 29-35.Sadeq Hasan Al-Sherajia S, Ismaila A, Yazid Manap M, Mustafa SH, Mohd Yusofa R and Abdulrahman Hassana F, 2013. Prebiotics as functional foods: A Review. Journal of Functional Foods 5 (4): 1542–1553.Santos Lima M, Souza Veras Silani I, Isabela Maia Toaldo IM, Luiz Claudio Corrêa LC, Aline Camarão Telles Biasoto AC, Giuliano Elias Pereira GE, Bordignon-Luiz MT and Ninow JL, 2014. Phenolic compounds, organic acids and antioxidant activity of grape juices produced from new Brazilian varieties planted in the Northeast Region of Brazil. Food Chemistry 161: 94–103.Santos Lima M, Souza Veras Silani I, Isabela Maia Toaldo IM, Luiz Claudio Corrêa LC, Aline Camarão Telles Biasoto AC, Giuliano Elias Pereira GE, Bordignon-Luiz MT and Ninow JL, 2015. Phenolic compounds, organic acids and antioxidant activity of grape juices produced in industrial scale by different processes of maceration. Food Chemistry 188: 384–392.Srisuvor N, Chinprahast N, Prakitchaiwattana C and Subhimaris S, 2013. Effects of inulin and polydextrose on physicochemical and sensory properties of low-fat set yoghurt with probiotic-cultured banana purée. Food Science and Technology 51: 30-36.Tamer EMA, Jaeger H, Youssef Kh, Knorr D, El-Samahy S, Kroh LW and Rohn S, 2016. Technological characteristics and selected bioactive compounds of Opuntia dillenii cactus fruit juice following the impact of pulsed electric field pre-treatment. Food Chemistry 210: 249-261.Tratnik L, Bozanic R, Herceg Z, Drglic I, 2006. The quality of plain and supplemented kefir from goat’s and cow’s milk. International Journal of Dairy Technology 59: 40–46.Villegas B and Costell E, 2007. Flow behavior of inulin–milk beverages. Influence of inulin average chain length and of milk fat content. International Dairy Journal 17: 776–781.Vivek KB, Reddy KK, Reddy PVM, Kumar MS & Narsaiah K, 2013. Effect of co-encapsulation of probiotics with prebiotics and their survivability in Dahi during storage.International Journal of Agriculture and Food Science Technology 4(1): 67-75.Wua Y, Yun Wanga Y, Wenli Zhang W, Han J, Yan Liu Y, Hua Y and Ni L, 2014. Extraction and preliminary purification of anthocyanins from grape juice in aqueous two-phase system. Separation and Purification Technology 124: 170–178.Yousaf MS, Yusof S, Abdul Manap M and Abd-Aziz S, 2010. Storage Stability of Clarified Banana Juice Fortified with Inulin and Oligofructose. Journal of Food Processing and Preservation 34: 599–610.Zoric Z, Pelaic Z, Pedisic S, Garofulic IE, Kovacevic DB and Dragovice-Uzelac V, 2017. Effect of storage conditions on phenolic content and antioxidant capacity of spray dried sour cherry powder. LWT - Food Science and Technology 79: 251-259.FRJدانشگاه تبریزFood Research Journal2008-515Xدانشگاه تبریز6933Research PaperProduction of conjugated linoleic acid nano emulsion by spontaneous method and enrichment of low-fat pasteurized milk by itHassanFAmyanFPezeshziA2212201727413514531122017311220172017https://foodresearch.tabrizu.ac.ir/article_6933.html
unavailable
FRJدانشگاه تبریزFood Research Journal2008-515Xدانشگاه تبریز6934Research PaperEffect of ozone gas on some chemical and microbial properties of Cinnamon, Clove, Ginger spicesGhanbariAslHAsefiNHanifiyanSh2212201727414515731122017311220172017https://foodresearch.tabrizu.ac.ir/article_6934.html
unavailable
بی نام، 1393، میکروبیولوژی زنجیره غذایی - روش جامع برای شمارش میکروارگانیسمها، قسمت 1- شمارش کلنی در 30درجه سانتی گراد با استفاده از روش کشت آمیخته، استاندارد ملی ایران به شماره 1-5272، موسسه استاندارد و تحقیقات صنعتی ایران.بی نام، 1387، میکروبیولوژی مواد غذایی و خوراک دام – روش جامع برای شمارش کپکها و مخمرها، قسمت دوم روش شمارش کلنی در فراوردههای با فعالیت آبی (aw) مساوی یا کمتر از 95/0، استاندارد ملی ایران به شماره 2-10899، موسسه استاندارد و تحقیقات صنعتی ایران.بی نام، 1386، میکروبیولوژی مواد غذایی و خوراک دام -روش جامع برای شمارش کلیفرمها- روش شمارش کلونی،. استاندارد ملی ایران به شماره 9263، موسسه استاندارد و تحقیقات صنعتی ایران.اکبری م، حداد خداپرست م، جاهد ع، شاهی م، 1393، تاثیر ازن بر کیفیت میکروبی و نابودی لاروهای زنده در زعفران،، پایان نامه برای دریافت کارشناسی ارشد صنایع غذایی، دانشگاه آزاد سبزه وار.کریم گ، 1382، آزمونهای میکروبی موادغذایی، چاپ چهارم، انتشارات دانشگاه تهران. جمشیدی م، 1390، اثرپرتودهی گامابرفعالیت آنتی اکسیدانیوضدمیکروبیدارچین، زوفا و سرخارگل، پایاننامهی دوره کارشناسی ارشد علوم وصنایع غذایی، دانشگاه تربیت مدرس.خبازف، عباسی ا، غیبی ن ،سیرتی ثابت م،1387، اثرعصاره بابونه، میخک وسیربرگلیکوزیلاسیون غیرآنزیمی آلبومین درشرایط آزمایشگاهی، مجله ارمغان دانش، 14، 1.شریفی فر ف، مصحفی م ح، دهقان غ، عامری ع، علیشاهی ف،1388، بررسی سمیت سلولی اسانس عصارههای مختلف گیاهان ادویهای دارچین وزنجبیل باآزمون سمیت لارومیگوی آبشور، فصلنامه گیاهان دارویی،9،30،110-119.زارع ر، غیاثوند ر، 1394، اثر متقابل زمان ازندهی و زمان نگهداری بر کاهش آفلاتوکسین زعفران، بیست و سومین کنگره ملی علوم و صنایع غذایی.Asimi OA, Sahu NP and Pal AK, 2013. Antioxidant activity and antimicrobial property of some Indian spices. International Journal of Scientific and Research Publications 3: 1-8.Burt S, 2004. Essential oils: Their antibacterial properties and potential applications in food-a review. International Journal of Food Microbiology 3: 223-253.Bringman G, 1954. Determination of the lethal activity of chlorine on ozone on E.coli. Journal of Poultry Science 26: 391-393.Farajzadeh D, Qorbanpoor A, Rafati H and Isfeedvajani MS, 2013. Reduction of date microbial load with ozone. Journal of Research in Medical Sciences: The Official Journal of Isfahan University of Medical Sciences 18(4): 330-334.Fazeli MR, Amin G, Ahmadian MM, Ashtiani H and Samadi N, 2007. Antimicrobial activities of Iranian sumac and a avishan-e Shirazi (Zatariamultiflora) against some food-borne bacteria food control 18(1): 646-649.Gray NF, 2014. Ozone Disinfection. Ch. 33, In: Microbiology of waterborne diseases. University of Dublin, Ireland.Istrati D, Constantin O, Vizireanu C and Dinca RM, .2001. The study of antioxidant and antimicrobial activity of extracts for meat marinade. Romanian Biotechnological Letters 5: 9687-9698.Joseph LS, Carlos C and Franka M, 1999. Postharvest use of ozone on fresh fruit. University of California Kearney Agricultural Center2.Kim YJ, Kim MH and Song KB, 2009. Efficacy of aqueous chlorine dioxide and fumaric acid for inactivating pre-existing microorganisms and Escherichia coli O157:H7, Salmonella typhimurium, and Listeria monocytogenes on broccoli sprouts Food Control 20 (11): 1002-1005.Murphy PT, White ST, Leandro LF, Bern CJ and Beattie SE, 2013. Mycoflora of high-moisture maize treated with ozone. Journal of Stored Products Research 55: 84-89Ozteken S, Zorlugenc B and Kiroglu F, 2006. Effects of ozone treatment on microflora of dried figs. Journal of Food Engineering. 75: 396-399.Torlak E, Sert D and Ulca P, 2013. Efficancy of gaseous ozone against Salmonella and microbial population on dried oregano. International Journal of Food Microbiology 165: 276–280.yesilcimen A and Mand Murat O, 2006. Effect of different ozone treatments on aflatoxin degradation and physicochemical properties of pistachios. Journal of the Science of Food and Agricalture 13: 2099-2104.Zhao J and Cranston P M, 1995. Microbial decontamination of black pepper by ozone and the effect of the treatment on volatile oil constituents of the spice. Journal of the Science of Food and Agricalture 1: 11-18.FRJدانشگاه تبریزFood Research Journal2008-515Xدانشگاه تبریز6935Research PaperProduction and assessment of physicochemical characteristics and encapsulation efficiency of garlic essential oil nanoemulsionsHasanzadehHAlizadehMRezazad BariM2212201727415917031122017311220172017https://foodresearch.tabrizu.ac.ir/article_6935.html
unavailable
آیت الهی موسوی الف، مهرابیان م، یغمایی ب، 1387، مقایسه تأثیر غلظتهای مختلف عصارههای آبی و متانولی سیر بر قارچهای فرصت طلب اسپوروتریکسشنکئی، کریپتوکوکوس نئوفرمنس و کاندیدا آلبیکانس، مجله علمی دانشگاه علوم پزشکی رفسنجان، 7 (4) ،227-234.بکائیان م، بامری ز، 1390، اثر ضدباکتریایی عصاره آبی سیر در شرایط آزمایشگاهی بر روی انتروکوکهای مقاوم، مجله علوم تحقیقات پزشکی زاهدان.تاجی ف، شیرزاد ه، اشرفی ک، پروین ن، خیری س، نامجو ع، عسگری الف، انصاری ر، رفیعیان م، 1389، مقایسهی قدرت آنتیاکسیدانی عصارههای سیر تازه و کهنه، مجله تحقیقات علوم پزشکی زاهدان.رجایی الف، برزگر م، سحری م، 1390، بررسی خاصیت آنتی اکسیدانی و ضد میکروبی عصاره ی متانولی پوست سبز پسته، مجله علوم و صنایع غذایی، (8) 1.روز بهانی ف، 1388، پوشش دار کردن پودر سیر در ابعاد نانو. پایان نامه کارشناسی ارشد دانشگاه صنعتی اصفهان.زارع ز، دیوسالار ع، نبیونی م، 1390، مروری بر نانو امولسیون ها و کاربرد های پزشکی آن، ماهنامه فناوری نانو، 9 (10).قره نقده س ، صمدلویی ح، صوتی خیابانی م، همیشه کار ح، رضایی مکرم ر، 1394، فرمولاسیون نانوامولسیون و نانولیپوزوم اسانس مریم گلی سهندی با هدف بررسی خواص فیزیکوشیمیایی و ضد میکروبی آن ها، پایان نامه کارشناسی ارشد، دانشگاه صنعتی شاهرود.Anuchapreeda S, Fukumori , Okonogi S and Ichikawa H, 2012. Preparation of Lipid Nanoemulsions Incorporating Curcumin for Cancer Therapy. Journal of Nanotechnology 1155-1166.Burguera JL and Burguera M, 2012. Analytical applications of emulsions and microemulsions. Talanta 96: 11-20.Guerra-Rosas MI, Morales-Castro J, Ochoa-Martínez LA, Salvia-Trujillo L, and Martín-Belloso O, 2016. Long-term stability of food-grade nanoemulsions from high methoxyl pectin containing essential oils. Food Hydrocolloids 52: 438- 446.Mazloom A and Farhadyar N, 2014. Producing oil in water Nano-emulsion by ultrasonication for spray drying encapsulation. Researcher 6: (4) 32-36.McClements DJ, 2010. Edible nanoemulsions: fabrication, properties, and functional performance. The Royal Society of Chemistry 7: 2297–2316.Qian C, Decker EA, Xiao H and McClements DJ, 2012. Physical and chemical stability of b-carotene-enriched nanoemulsions: Influence of pH, ionic strength, temperature, and emulsifier type. Food Chemistry 132: 1221–1229Rachmadi UW, Permatasari D, Rahma A and Rachmawati H, 2015. Self- Nanoemulsion Containing Combination of Curcumin and Silymarin: Formulation and Characterization. Research and Development on Nanotechnology in Indonesia 2(1): 37- 48.Rao J and McClements DJ, 2012. Impact of lemon oil composition on formation and stability of model food and beverage emulsions. Food Chemistry 134: 749–757.Saberi AH, Fang Y, and McClements DJ, 2013. Fabrication of vitamin E-enriched nanoemulsions: Factors affecting particle size using spontaneous emulsification. Journal of Colloid and Interface Science 391: 95–102.Sari TP, Mann B, Sharma R, Kumar R and Minaxi V, 2013. Process Optimization for the Production of Nanoencapsulated Curcumin and Analysis for Physicochemical Characteristics and Antioxidant Mechanism. International Journal of Biotechnology and Bioengineering Research 4 (6): 581-586.Shan C, Wang C, Liu J and Wu P, 2013. The analysis of volatile flavor components of Jin Xiang garlic and Tai’an garlic. Agricultural Sciences 4(12): 744-748.Van TAH, Kima S, Choia Y, Kwaka H, Leeb S, Wenc J, Oeyd I and Koa S, 2015. Antioxidant activity and bioaccessibility of size-different nanoemulsions for lycopene-enriched tomato extract. Food Chemistry 178 (1): 115–121. Ziani K, Fang Y, and McClements DJ, 2012. Encapsulation of functional lipophilic components in surfactant-based colloidal delivery systems: Vitamin E, vitamin D, and lemon oil. Food Chemistry 134: 1106–1112.Ziani K, Fang Y, and McClements DJ, 2012. Fabrication and stability of colloidal delivery systems for flavor oils: Effect of composition and storage conditions. Food Research International 46: 209–216.Zorzi G, Caregnato F, Moreira J, Teixeira H nad Carvalho E, 2016. Antioxidant Effect of Nanoemulsions Containing Extract of Achyrocline satureioides (Lam) D.C.-Asteraceae. Pharmaceutical Science and Technology. 17(4): 744-750.FRJدانشگاه تبریزFood Research Journal2008-515Xدانشگاه تبریز6936Research PaperThe effect of application of Persian and Balangu-Shirazi gums on textural properties of low-fat stirred yogurtYAdmellatMJooyandehHHojatiM2212201727417118131122017311220172017https://foodresearch.tabrizu.ac.ir/article_6936.html
unavailable
امیری عقدایی س، اعلمی م و رضایی ر، 1389. بررسی تأثیر هیدروکلوئید دانه اسفرزه بر ویژگیهای فیزیکوشیمیایی و حسی ماست کم چرب. پژوهشهای علوم و صنایع غذایی ایران، 6(2): 201-209.اﺳﻤﻌﯿﻞزاده ﻧﺼﯿﺮی م، عباسی س و سیدین اردبیلی م، 1390. ﺑﺮرﺳﯽ ﺑﺮﺧﯽ وﯾﮋﮔﯽ ﻫﺎی رﺋﻮﻟﻮژﯾﮑﯽ و ﺣﺴﯽ ﻣﺎﺳﺖ ﻓﻮری. فصلنامه علوم و صنایع غذایی، 12(46): 155-166. بخشی زاده شیرازی ش، فرحناکی ع، مصباحی غ، مجذوبی ن و مفتون آزاد ن، 1392. روش نوین جداسازی صمغ دانههای موسیلاژی بوسیله امواج فراصوت و بررسی برخی خصوصیات این صمغها. بیست و یکمین کنگره ملی علوم و صنایع غذایی ایران، دانشگاه شیراز. شیراز.ﺑﺮزﮔﺮی م، رﻓﺘﻨﻲاﻣﻴﺮی ز، ﻣﺤﻤﺪزاده ﻣﻴﻼﻧﻲ ج و ﻣﻌﺘﻤﺪزادﮔﺎن ع، 1392. ﺑﺮرﺳﻲ ﺗﺎﺛﻴﺮ ﺟﺎﻳﮕﺰﻳﻨﻲ ﻛﺮﺑﻮﻛﺴﻲ ﻣﺘﻴﻞ ﺳﻠﻮﻟﺰ ﺑﺎ ﺻﻤﻎ ﻓﺎرﺳﻲ ﺑﺮ ﺧﻮاص ﻛﻴﻔﻲ ﺳﺲ ﻣﺎﻳﻮﻧﺰ. ﻧﺸﺮﻳﻪ ﭘﮋوﻫﺶ و ﻧﻮآوری در ﻋﻠﻮم و ﺻﻨﺎﻳﻊ ﻏﺬاﻳﻲ، 2(4): 381-392.بهنیا آ، کاراژیان ح، نیازمند ر و محمدی نافچی ع، 1393. تأثیر صمغ دانه شاهی بر خواص رئولوژیکی و بافتی ماست کمچرب. پژوهش و نوآوری در علوم و صنایع غذایی، 3(3): 255-266.حدیدی م، ضرابی ا و نادعلیان ز، ۱۳۹۱. بررسی خواص و کاربردهای صمغهای بومی ایران. دومین سمینار ملی امنیت غذایی. دانشگاه آزاد اسلامی واحد سوادکوه، سوادکوه.رحمانی ب، نجف نجفی م و یاسینی اردکانی ع، 1393. بررسی تأثیر استفاده از صمغ حاصل از دانه بالنگو شیرازی بر روی خواص فیزیکوشیمیایی و حسی پنیر سفید کم چرب ایرانی. اولین همایش ملی میان وعدههای غذایی،پژوهشکده علوم و فناوری مواد غذایی جهاد دانشگاهی مشهد، مشهد.رحیمی س و عباسی س، 1393. ﺗﻌﯿﯿﻦ ﺑﺮﺧﯽ وﯾﮋﮔﯽ ﻫﺎی ﻓﯿﺰﯾﮑﻮﺷﯿﻤﯿﺎﯾﯽ و ژل ﺷﻮﻧﺪﮔﯽ ﺻﻤﻎ ﻓﺎرﺳﯽ. ﻓﺼﻠﻨﺎﻣﻪ ﻋﻠﻮﻡ ﻭ ﻓﻨﺎﻭﺭﯼﻫﺎﯼ ﻧﻮﻳﻦ ﻏﺬﺍﻳﯽ، 13(4): 13-27.رزمخواه شریبانی س، رضوی م، بهزاد خ و مظاهری تهرانی م، 1389. بررسی تأثیر استفاده از پکتین، صمغ دانههای مرو و ریحان بر خصوصیات فیزیکوشیمیایی و حسی ماست چکیده بدون چربی. نشریه پژوهشهای علوم و صنایع غذایی ایران، 6(1): 27-36. رستم آبادی ح، جوینده ح و حجتی م، 1395. بهینهسازی فرمولاسیون پنیر سفید ایرانی سنتی محتوی صمغهای فارسی و بادام به عنوان جایگزین چربی با استفاده از روش سطح پاسخ. نشریه پژوهش و نوآوری در ﻋﻠﻮم و ﺻﻨﺎﻳﻊ غذایی، 5(3): 235-248.عباسی س، محمدی س و رحیمی س، 1390. جایگزینی بخشی از ژلاتین با صمغ فارسی و استفاده از کندر برای تولید پاستیل فراسودمند. مجله مهندسی بیوسیستم ایران، 42(1): 121-131. ﻗﺎﺳﻢپور ز، ﻋﻠﻴﺰاده م و رضازاد م، 1389. ﺑﻬﻴﻨﻪ ﺳﺎزی ﺗﻮﻟﻴﺪﻣﺎﺳﺖ زدو ﭘﺮوﺑﻴﻮﺗﻴﻚ ﺣﺎوی ﺻﻤﻎ. ﻣﺠﻠﻪ اﻟﻜﺘﺮوﻧﻴﻚ ﻓﺮآوری و ﻧﮕﻬﺪاری ﻣﻮاد ﻏﺬاﻳﻲ، 2(3): 57-70.گل محمدی ف، مرتضوی ع، حصاری ج و مقدم واحد م، ۱۳۹۳. بررسی تأثیر افزودن صمغهای گوار و کتیرا روی ویژگیهای فیزیکوشیمیایی ماست همزده. سومین همایش ملی علوم و صنایع غذایی، دانشگاه آزاد اسلامی قوچان، قوچان.معتمد زادگان ع، شهیدی ا، حسینی پرور ه و ابدالی س، 1394. ﺑﺮرﺳﻲ اﺛﺮ ﻧﻮع ژﻻﺗﻴﻦ بر وﻳﮋﮔﻲهای کاربردی ﻣﺎﺳﺖ ﻗﺎﻟﺒﻲ ﻓﺎﻗﺪ چربی. ﻓﺼﻠﻨﺎﻣﻪ ﻋﻠﻮم و ﺻﻨﺎﻳﻊ غذایی، 12(47): 221-230.Aziznia S, Khosrowshahi A, Madadlou A and Rahimi J, 2008. Whey protein concentrate and gum tragacanth as fat replacers in nonfat yogurt: chemical, physical, and microstructural properties. Journal of Dairy Science 91(7): 2545-2552.El-Sayed E, El-Gawad IA, Murad H and Salah S, 2002. Utilization of laboratory-produced xanthan gum in the manufacture of yogurt and soy yogurt. European Food Research and Technology 215(4): 298-304.Everett DW and McLeod RE, 2005. Interactions of polysaccharide stabilisers with casein aggregates in stirred skim-milk yoghurt. International Dairy Journal 15(11): 1175-1183.Jooyandeh H, 2009. Effect of fermented whey protein concentrate on texture of Iranian white cheese. Journal of Texture Studies 40(5): 497-510.Ladjevardi ZS, Gharibzahedi, SM and Mousavi M, 2015. Development of a stable low-fat yogurt gel using functionality of psyllium (Plantago ovata Forsk) husk gum. Carbohydrate Polymers 125: 272-280.Lee WJ and Lucey JA, 2010. Formation and physical propertises of yogurt. Asian Australasian Journal 23: 1127-1136.Park Y. W, 2007. Rheological characteristics of goat and sheep milk. Small Ruminant Research 68(8): 73-78.Paseephol T, Small DM and Sherkat F, 2008. Rheology and texture of set yogurt as affected by inulin addition. Journal of Texture Studies 39(6): 617-634.Sahan N, Yasar K and Hayaloglu A, 2008. Physical, chemical and flavour quality of non-fat yogurt as affected by a β-glucan hydrocolloidal composite during storage. Food Hydrocolloids 22(7): 1291-1297.Tamime AY and Robinson RK, 2007. Tamime and Robinson's Yoghurt: Science and Technology. 3rd edn., Woodhead Publishing Limited. London.FRJدانشگاه تبریزFood Research Journal2008-515Xدانشگاه تبریز6937Research PaperProduction of probiotic carrot juice with using of Lactococcus lactisAyasehATabanHYariA2212201727418319131122017311220172017https://foodresearch.tabrizu.ac.ir/article_6937.html
unavailable
Ankolekar Ch, Pinto M, Greene D and Shetty K, 2012. In vitro bioassay based screening of anti hyperglycemia and anti hypertensive activities of Lactobacillus acidophilus fermented pear juice. Innovative Food Science and Emerging Technologies 13:221–230.Apostolidis E, Kwon YI, Ghaedian R and Shetty K, 2007. Fermentation of milk and soymilk by Lactobacillus bulgaricus and Lactobacillus acidophilus enhancs functionality for potential dietary management of hyperglycemia and hypertension. Food Biotechnology 21: 217–236.Ashley Muehler. http://web.mst.edu/~microbio/BIO221_2009/L_lactis.html.Bergqvist SW, Sandberg AS, Carlsson NG and lid T, 2005. Improved iron solubility in carrot juice fermented by homo- and hetero-fermentative lactic acid bacteria. Food Microbiology 22:53–61.Demir N, Bahceci KS and Acar J, 2006. The effects of different initial Lactobacillus plantarum concentrations on some properties of fermented carrot juice. Journal of Food Processing and Preservation 30:352–63.Fuller R, 1989. Probiotics in man and animals. Journal of Applied Bacteriology66:365–8.Gaanappriya M, Guhankumar P, Kiruththica V, Santhiya N and Anita S, 2013. Probiotication of fruit juice by Lactobacillus acidophilus. International Journal of Advanced Biotechnology and Research Vol 4, Issue 1, pp 935-940.Gibson GR and Wang X, 1994. Regulatory effect of Bifidobacteria on the growth of other colonic bacteria. Journal of Applied Bacteriology 77:412–20.Haghshenas B, Nami Y, Abdullah N and Yari Khosroshahi A, 2015. Anticancer impacts of potentially probiotic acetic acid bacteria isolated from traditional dairy microbiota. LWT - Food Science and Technology, 60: 690–697.Herrmann K, 2001. Inhaltstoffe von Obst und Gemüse. Stuttgart: Verlag Eugen Ulmer GmbH & Co: 95–98.Holzapfel WH and Schillinger U, 2002. Introduction to pre & probiotics. Food Research International 35:109–16.Hou JW, Yu RC and Chou CC, 2000. Changes in some components of soymilk during fermentation with bifidobacteria.Food Research International 33: 393–397.Jahandideh F, Mousavi M and RazavI H, 2012. Utilization of Echium amoenum Extract as a Growth Medium for the Production of Organic Acids by Selected Lactic Acid Bacteria. Food and Bioprocess Technology 5:2275-2279.Jaiswal AK and Abu-Ghannam N, 2013. Kinetic studies for the preparation of probiotic cabbage juice: Impact on phytochemicals and bioactivity 50:212–218. Jiang T, Mustapha A and Savaiano DA, 1996. Improvement of lactose digestion in humans by ingestion of unfermented milk containing Bifidobacterium longum. Journal of Dairy Science 79:750–7.Krinsky NI and Johnson EJ, 2005. Carotenoid actions and their relation to health and disease. Molecular Aspects of Medicine 26:459–516.Kun S. Rezessy-Szabo´ J, Nguyen Q and Hoschke A, 2008. Changes of microbial population and some components in carrot juice during fermentation with selected Bifidobacterium strains. Process Biochemistry. 43: 816-821.Kwon DY, Jang JS, Lee JE, Kim YS, Shin D.W and Park S, 2006. The isoflavonoid aglycone-rich fractions of chungkookjang, fermented unsalted soybeans, enhance insulin signaling and peroxisome proliferator-activated receptor-DŽ activity in vitro. Biofactors 26:245-258.Luckow T and Delahunty C, 2004. Which juice is ‘healthier’? A consumer study of probiotic non-dairy juice drinks. Food Quality and Preference 15:751–9.Mercenier A, Pavan S and Pot B, 2002. Probiotics as biotherapeutic agents: present knowledge and future prospects.Current Pharmaceutical Design 8:99–110.Mousavi, ZE, Mousavi SM, Razavi SH and Kiani H, 2011. Fermentation of pomegranate juice by probiotic lactic acid bacteria.World Journal of Microbiology & Biotechnology 27: 123–128.Olsson ME, Andersson S, Werlemark, G, Uggla M and Gustavsson KE, 2005. Cartenoids and Phenolics in Rose Hips. Acta Horticulture 690: 249-252.Panda SH and Ray RC, 2007. Lactic acid fermentation of b-carotene rich sweet potato (Ipomoea batatas L.) into lacto-juice. Plant Foods for Human Nutrition 62:65–70.Saarela M, Lähteenmäki L, Crittenden R, Salminen S and Mattila-Sandholm T, 2002. Gut bacteria and health foods—the European perspective. International Journal of Food Microbiology 78:99–117.Schiffrin EJ, Rochat F, Link-Amster H, Aeschlimann JM and Donnet-Hughes A, 1995. Immuno modulation of human blood cells following the ingestion of lactic acid bacteria. Journal of Dairy Science 78:491–7.Shah NP, 2001. Functional foods from probiotics and prebiotics. Food Technology 55:46–53.St-Onge MP, Farnworth ER and Jones PJH, 2000. Consumption of fermented and non-fermented dairy products: effects on cholesterol concentrations and metabolism. The American Journal of Clinical Nutrition 71:674–81.Tamine A.Y, Marshall V.M and Robinson R.K, 1995. Microbiological and technological aspects of milks fermented by bifidobacteria. Journal of Dairy Science 62:151–87.Tantipaibulvut S, Soontornsophan C and Luangviphusavanich S, 2008. Fermentation of roselle juice by lactic acid bacteria. Asian Journal of Food and Agro-Industry 1: 213-222.Towo E, Matuschek E and Svanberg U, 2006. Fermentation and enzyme treatment of tannin sorghum gruels: effects on phenolic compounds, phytate and in vitro accessible iron. Journal of Food Chemistry 94: 369–376.Vidal Fonteles T, Maia Costa M, Jesus A and Rodrigues S, 2012. Optimization of the Fermentation of Cantaloupe Juice by Lactobacillus casei NRRL B-442. Food and Bioprocess Technology 5:2819-2826.Wang J, Guo Z, Zhang Q, Yan L, Chen W, Liu X-M and Zhang H-P, 2009. Fermentation characteristics and transit tolerance of probiotic Lactobacillus casei Zhang in soymilk and bovine milk during storage. American Dairy Science Association 92: 2468–2476.Young Yoon K, Woodams E and Hang Y, 2005. Fermentation of beet juice by beneficial lactic acid bacteria. Lebensmittel-Wissenschaft und -Technologie 38:73-75.FRJدانشگاه تبریزFood Research Journal2008-515Xدانشگاه تبریز7028Research PaperStudy of texture and sensory properties of prebiotic cream containing inulin and polydextrose by using response surface methodologyOroujiIDhanbarzadehBDaneshE2212201727419320722012018220120182017https://foodresearch.tabrizu.ac.ir/article_7028.html
unavailable
زمانی ا، الماسی ه و قنبرزاده ب، 1394، تاثیر قوام دهنده های گوار و کربوکسی متیل سلولز بر خواص رئولوژیکی و فیزیکی ماست میوه ای قالبی، مجله مهندسی بیوسیستم ایران، شماره 1، ص. 66-57.دامن افشان پ، صالحیفر م، غیاثی طرزی ب و باخدا ح، 1394، بررسی تاثیر اینولین بر خصوصیات کیفی کیک روغنی، فصلنامه علوم و صنایع غذایی، شماره 46، ص. 48-41.سهرابوندی س، سرمدی ب، نعمت الهی آ، کمیلی فنود ر و فارسانی س ا، 1394، بررسی اثر افزودن اینولین و D- تاگاتوز بر خواص فیزیکوشیمیایی و حسی آب انگور فراسودمند، فصلنامه علوم تغذیه و صنایع غذایی ایران، شماره 4، 124-115.بیطرف ش، عباسی س و حمیدی ز، 1392، تولید شکلات تلخ کمکالری پریبیوتیک با استفاده از اینولین، پلیدکستروز و مالتودکسترین، فصلنامه علوم تغذیه و صنایع غذایی ایران، شماره 1، 49-62.رفیعی طاری ن، احسانی م ر، مظلومی م و ابراهیم زادع موسوی م، 1385، بررسی اثر نوع و مقدار پایدارکنندهها بر پایداری خامه UHT، فصلنامه علوم و صنایع غذایی ایران، شماره 1، 45-49.غلامحسین پور ع و مظاهری تهرانی م، 1390، استفاده از کنسانتره پروتئینی شیر (MPC-85) در تولید خامه کم چرب و ارزیابی خواص فیزیکوشیمیایی و حسی آن، نشریه پژوهش های علوم و صنایع غذایی ایران، شماره 2، ص. 178-172.Akın MB, Akın MS and Kırmacı Z, 2007. Effects of inulin and sugar levels on the viability of yogurt and probiotic bacteria and the physical and sensory characteristics in probiotic ice-cream. Food chemistry 104(1): 93-99.Aminigo ER, Metzger L and Lehtola PS, 2009. Biochemical composition and storage stability of a yogurt‐like product from African yam bean (Sphenostylis stenocarpa). International journal of food science and technology 44(3): 560-566.AOAC, 2000. Official Methods of Analysis (16thed). Arlington, VA: Association of Official Analytical Chemists.Bench A, 2007. Water Binders for Butter body: Improving texture and stability with natural Hydrocolloids. Food and Beverage Asia 1(2): 32-35.Daw E and Hartel RW, 2015. Fat destabilization and melt-down of ice creams with increased protein content. International Dairy Journal 43: 33-41.Drake MA, Truong VD and Daubert CR, 1999. Rheological and Sensory Properties of Reduced‐Fat Processed Cheeses Containing Lecithin. Journal of Food Science 64(4): 744-747.Emam‐Djome Z, Mousavi ME, Ghorbani AV and Madadlou A, 2008. Effect of whey protein concentrate addition on the physical properties of homogenized sweetened dairy creams. International journal of dairy technology 61(2): 183-191.Everett DW and McLeod RE, 2005. Interactions of polysaccharide stabilisers with casein aggregates in stirred skim-milk yoghurt. International Dairy Journal 15(11): 1175-1183.Goff HD, Davidson VJ and Cappi E, 1994. Viscosity of ice cream mix at pasteurization temperatures. Journal of dairy science 77(8): 2207-2213.Golob T, Micovic E, Bertoncelj J and Jamnik M, 2004. Sensory acceptability of chocolate with inulin. Acta agriculturae slovenica 83(2): 221-31.Goudarzi M, Madadlou A, Mousavi ME and Emam‐Djomeh Z, 2015. Formulation of apple juice beverages containing whey protein isolate or whey protein hydrolysate based on sensory and physicochemical analysis. International Journal of Dairy Technology 68(1): 70-78.Guggisberg D, Cuthbert-Steven J, Piccinali P, Bütikofer U and Eberhard P, 2009. Rheological, microstructural and sensory characterization of low-fat and whole milk set yoghurt as influenced by inulin addition. International Dairy Journal 19(2): 107-115.Gustaw W, Kordowska-Wiater M and Kozioł J, 2011. The influence of selected prebiotics on the growth of lactic acid bacteria for bio-yoghurt production. Acta Sci. Pol. Technol. Aliment 10(4): 455-66.Hara H, Suzuki T and Aoyama Y, 2000. Ingestion of the soluble dietary fibre, polydextrose, increases calcium absorption and bone mineralization in normal and total-gastrectomized rats. British Journal of Nutrition 84(05): 655-661.Jie Z, Bang-Yao L, Ming-Jie X, Hai-Wei L, Zu-Kang Z, Ting-Song W and Craig SA, 2000. Studies on the effects of polydextrose intake on physiologic functions in Chinese people. The American journal of clinical nutrition 72(6): 1503-1509.Kahyaoglu T and Kaya S, 2003. Effects of heat treatment and fat reduction on the rheological and functional properties of Gaziantep cheese. International Dairy Journal 13(11): 867-875.Karami M, Ehsani MR, Mousavi SM, Rezaei K and Safari M, 2009. Changes in the rheological properties of Iranian UF-Feta cheese during ripening. Food chemistry 112(3): 539-544.Kim Y, Faqih MN and Wang SS, 2001. Factors affecting gel formation of inulin. Carbohydrate Polymers 46(2): 135-145.Kip P, Meyer D and Jellema RH, 2006. Inulins improve sensoric and textural properties of low-fat yoghurts. International Dairy Journal 16(9): 1098-1103.Paseephol T, Small DM and Sherkat F, 2008. Rheology and texture of set yogurt as affected by inulin addition. Journal of Texture Studies 39(6): 617-634.Ritvanen T, Lampolahti S, Lilleberg L, Tupasela T, Isoniemi M, Appelbye U and Uusi-Rauva E, 2005. Sensory evaluation, chemical composition and consumer acceptance of full fat and reduced fat cheeses in the Finnish market. Food Quality and Preference 16(6): 479-492.Roberfroid MB, 2005. Introducing inulin-type fructans. British Journal of Nutrition 93(S1): S13-S25.Sadowska J, Białobrzewski I, Jeliński T and Markowski M, 2009. Effect of fat content and storage time on the rheological properties of Dutch-type cheese. Journal of Food Engineering 94(3): 254-259.Sahan N, Yasar K and Hayaloglu AA, 2008. Physical, chemical and flavour quality of non-fat yogurt as affected by a β-glucan hydrocolloidal composite during storage. Food Hydrocolloids 22(7): 1291-1297.Samadi Jirdehi Z, Qajarbeygi P and Khaksar R, 2013. Effect of Prebiotic Beta-Glucan Composite on Physical, Chemical, Rheological and Sensory Properties of Set-type Low-Fat Iranian Yogurt. Journal of Basic and Applied Scientific Research 3(1s): 205-210.Sayadi, A, Madadlou, A and Khosrowshahi, A, 2013, Enzymatic cross-linking of whey proteins in low fat Iranian white cheese. International Dairy Journal, 29(2), 88-92.Srisuvor N, Chinprahast N, Prakitchaiwattana C and Subhimaros S, 2013, Effects of inulin and polydextrose on physicochemical and sensory properties of low-fat set yoghurt with probiotic-cultured banana purée. LWT-Food Science and Technology, 51(1), 30-36.Staffolo MD, Bertola N and Martino M, 2004. Influence of dietary fiber addition on sensory and rheological properties of yogurt. International Dairy Journal 14(3): 263-268.Tamime AY and Robinson RK, 2007. Tamime and Robinson's yoghurt: science and technology. Elsevier.Tungland B C, and Meyer D, 2002. Nondigestible oligo‐and polysaccharides (Dietary Fiber): their physiology and role in human health and food. Comprehensive Reviews in food science and food safety 1(3): 90-109.Verbeke W, 2005. Consumer acceptance of functional foods: socio-demographic, cognitive and attitudinal determinants. Food quality and preference 16(1): 45-57.Zamani A, Almasi H and Ghanbarzadeh B, 2015. Effect of guar and carboxymethyl cellulose on the rheological and physical properties of fruit yogurts mold. Iranian Journal of Biosystems Engineering, 46(1), 57-66.