بصیری ش، شهیدی ف، 1394. بررسی اثر میزان نشاسته، آگار و نوع شیرینکننده بر ویژگیهای بافتی، حسی و ماندگاری پاستیل توت سفید ، گزارش پژوهشی موسسه تحقیقات فنی و مهندسی کشاورزی.
شهیدی ف، خلیلیان ص، محبی م، خزائی ا، مقامی کیا ح، 1391. بررسی اثر نشاسته و گوار بر پارامترهای بافتی، رنگی و پذیرش پاستیل هویج، نشریه فرآوری و نگهداری مواد غذایی 4 (2) : 15- 28 .
عظیمی ی، اسماعیلی م، خسروشاهی اصل ا. 1397. بررسی ویژگیهای فیزیکی، شیمیایی، میکروبی و حسی کشک خشک شده با روش آفتابی و هوای داغ. نشریه پژوهشهای صنایع غذایی، 28 (1): 59-72.
موسسه استاندارد و تحقیقات صنعتی ایران، 1373. استاندارد ملی ایران شماره 2685.
Alibas I, 2007. Microwave, air and combined microwave air-drying parameters of pumpkin slices. LWT – Food Science and Technology 40: 1445–1451.
Blumberg JB, 1995. Considerations of the scientific substantiation for antioxidant vitamins and beta-carotene in disease prevention. American Journal Clinical Nutrition62: 1521S- 1526S.
Djutin KE, 1991. Pumpkin: nutritional properties. Potatoes and Vegetables 3: 25-26.
Ferrando M and Spiess W, 2001. Cellular response of plant tissue during the osmotic treatment with sucrose, maltose and trehalose solutions. Journal of Food Engineering 49: 115-27.
Ganjloo A and Bimakr M, 2015. Influence of sucrose solution concentration and temperature on mass exchange during osmotic dehydration of eggplant (Solanum melongena L.) cubes. International Food Research Journal 22(2): 807-811.
Gupta P, Bhat A, Chauhan H, Ahmed N, Malik A, 2015. Osmotic dehydration of button mushroom. International Journal of Food Fermentation Technology 5(2): 177-182.
Harrison J and Drake GR, 2005. An expeditious, high-yielding construction of the food aroma compounds 6-acetyl-1,2,3, 4-tetrahydropyridine and 2-acetyl-1-pyrroline.
The Journal of Organic Chemistry 70(26):10872-4.
Henriques F, Guiné RPF, Barroca MJ, 2012. Influence of drying treatment on physical properties of pumpkin. Croatian Journal of Food Technology, Biotechnology and Nutrition 7: 53-58.
Hosseinzadeh S, Shaheed A, 2016. The effect of osmotic dehydration on mass transfer and color changes in zucchini during the process of deep frying. International conference on engineering and applied sciences.
Kalbasi A and Fatemian H, 2001. Effect of osmotic dehydration properties on quality factor Lebanes yellow apple bract, Agriculture science journal 31(4): 24-31.
Khanom SAA, Rahman MM, Uddin MB, 2014. Influence of concentration of sugar on mass transfer of pineapple slices during osmotic dehydration. Journal of the Bangladesh Agricultural University 12 (1): 221–226.
Lee FA, 1983. Basic Food Chemistry. AVI Publisher,Westport.
Lee JS and Lim LS, 2011. Osmo-dehydration pretreatment for drying of pumpkin slice. International Food Research Journal 18(4): 1223-1230.
Mayor L, Moreira R, Chenlo F, Sereno AM, 2006. Kinetics of osmotic dehydration of pumpkin with sodium chloride solutions. Journal of Food Engineering 74 (2): 253–262.
Nishadh A and Mathai L, 2014. Osmotic Dehydration of Radish in Salt and Sucrose Solutions. International Journal of Innovative Research in Science, Engineering and Technolog 3(1): 1514-1521.
Normah H and Jirapa P, 2000. Vitamin A activity of rice-based weaning foods enriched with germinated cowpea flour, banana, pumpkin and milk powder. Malaysian Journal of Nutrition 6: 65-73.
Prothon F and Ahrné LM, 2004. Application of the Guggenheim, Anderson and De Boer model to correlate water activity and moisture content during osmotic dehydration of apples. Journal of Food Engineering 61: 467-470.
Roshanak S,
Rahimmalek M,
Goli SAH, 2016. Evaluation of seven different drying treatments in respect to total flavonoid, phenolic, vitamin C content, chlorophyll, antioxidant activity and color of green tea (Camellia sinensis or C. assamica) leaves.
Journal of Food Science and Technology, 53 (1): 721–729.
Sacchetti G, Gianotti A, Dallarosa M, 2001. Sucrose-salt combined effects on mass transfer kinetics and product acceptability. Study on apple osmotic treatments. Journal of Food Engineering, v. 49, p. 163-173.
Salim NSM, Garièpy Y, Raghavan V, 2016. Effects of operating factors on osmotic dehydration of broccoli stalk slices. Cogent Food & Agriculture, 2: 1134025.
Sereno AM, Moreira D, Martinez E, 2001. Mass transfer coefficients during osmotic dehydration of apple single and combined aqueous solution of sugar and salts. Journal of Food Engineering 47: 43–49.
Shafafi M, Pourreza HR, Sigari MH, Razavi MA, Shahidi F, 2007. An application of image analysis to dehydration of osmosed pumpkin by hot air drying. In proceeding of: 4th Iranian Conference on Machine Vision and Image Processing (MVIP).
Shelke SS, Borkar PA, Murumkar RP, Rajput MR, Scholar MT, 2015. Osmo-air drying of pumpkin (Cucurbitacae maxima) cubes and selection of suitable drying model. International Journal of Innovative Science, Engineering and Technology 2(3): 7-17.
Tadesse TF, Abera S, Worku S, 2015. Nutritional and Sensory Properties of Solar-Dried Carrot Slices as Affected by Blanching and Osmotic Pre-Treatments. International Journal of Food Science and Nutrition Engineering 5 (1): 24-32.
Rakcejeva T, Galoburda R, Cude L, Strautniece E, 2011. Use of dried pumpkins in wheat bread production, Procedia Food Science 1: 441-447.
Workneh TS, Zinash A, Woldetsadik K, 2012. Blanching, salting and sun drying of different Pumpkin fruit slices. Journal of food science and technology 51 (11): 3114-23.
Yee NK and Hamzah Y, 2012. Physicochemical properties of instant pumpkin javanese noodle gravy. Journal of technology and industry pangan 2: 199-204.
Yu L, 1998. Osmotic – air dehydration of cherries and blueberries. A thesis presented to the University of Manitoba in partial fulfillment of the requirements for the degree of master of science. Department of Biosystems Engineering University of Manitoba Winnipeg, Manitoba.
Zomorodi S, Mohammadi H, Khosroushahi A, 2009. The study of the effects of pretreatment methods in solar drying procesess on the quality of dried slice tomatoes. Iranian journal of food science and technology 6 (1): 97-105.