احمدی ع.، سالارباشی د.، اعلمی م. و مرتضوی ع. 1390. ارزیابی بقای باکتری ریزپوشانی شده لاکتوباسیلوس اسیدوفیلوس La-5 در طی دوره نگهداری بستنی ماستی سین‌بایوتیک. مجموعه مقالات نخستین همایش فراملی بهینه‌سازی زنجیره تولید، توزیع و مصرف در صنایع غذایی، گرگان، ص 210.
Abdul-Hamid, A., & Luan, Y.S. 2000. Functional properties of dietary fiber prepared from defatted rice bran. Food Chemistry, 68:15-19.
Aime, D. B., Arntfield, S. D., Malcolmson, L. J., & Ryland, D. 2001. Textural analysis of fat reduced vanilla ice cream products, Food Research International, 34: 237-246.
Akalin, A.S. & Erisir, D. 2008. Effects of inulin and oligofructose on the rheological characteristics and probiotic culture survival in low-fat probiotic ice cream. Journal of Food Science, 73(4): 184-188.
Akin, M.B., Akin, M.S., & 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.
Anal A. K., & Singh H. 2007. Recent advances in microencapsulation of probiotics for Industrial applications and targeted delivery. Trends in Food Science and Technology, 18: 240-251.
Chen K. N., Chen M. J., Liu J. R., Lin C. W., & Chiu H. Y. 2005. Optimization of incorporated prebiotics as coating materials for probiotic microencapsulation. Journal of Food Science, 70: 260-266.
Chhinnan M. S., McWaters K. H., & Rao V. N. M. 1985. Rheological characterization of grain legume pastes and effect of hydration time and water level on apparent viscosity. Journal of Food Science, 50: 1167-1171.
Cottrel, J. I. L., Pass, G., & Phillips, G. O. 1980. The effect of stabilizers on the viscosity of an ice cream mix. Journal of the Science of Food and Agriculture, 31: 1066-1070.
Dello Staffolo, M., Bertola, N., Martino, M., & Bevilacqua, y. A. 2004. Influence of dietary fiber addition on sensory and rheological properties of yogurt, International Dairy Journal, 14: 263–268.
Dervisoglu, M., Yazici F., & Aydemir O. 2005. The effect of soy protein concentrate addition on the physical, chemical, and sensory properties of strawberry flavored ice cream, European Food Research and Technology, 221: 466-470.
El-Nagar G., Clowes G., Tudorica C. M., Kuri V., & Brennan C. S. 2002. Rheological quality and stability of yog-ice cream with added inulin. International Journal of Dairy Technology, 55(2): 89-93.
Glichsman, M. 1982. Food Hydrocolloids, Vol. I. CRC Press Inc. Florida.
Goff, H. D., & Davidson V. J. 1992. Flow characteristics and holding time calculations of ice cream mixes in HTST holding tubes. Journal of Food Protection, 55: 34-37.
Goff, H. D., & Davidson, V. J. 1994. Controlling the viscosity of ice cream mixes at pasteurization temperatures. Modern Dairy, 73: 12-14.
Herald T. J., Aramouni F. M., & Abu-Ghoush, M. H. 2008. Comparison study of egg yolks and egg alternatives in French vanilla ice cream, Journal of Texture Studies, 39: 284-295.
Haynes, IN. & Playne, M.J. 2002. Survival of probiotic cultures in low-fat ice-cream. Australian-Journal-of-Dairy-Technology, 57 (1): 10-14.
Homayouni, A., Ehsani, M. R., Azizi, A., Yarmand, M. S. & Razavi, S. H. 2007. Selection of appropriate probiotic strains for use in ice cream. Proceedings of the third IDF international symposium on ice cream, pp. 124.
Homayouni, A., Azizi, A., Ehsani, M.R., Yarmand, M.S. & Razavi, S.H. 2008. Effect of microencapsulation and resistant starch on the probiotic survival and sensory properties of synbiotic ice cream. Food Chemistry, 111: 50–55.
Kailasapathy K. & Sultana K. 2003. Survival and b-D-galactosidase activity of encapsulated and free Lactobacillus acidophilus and Bifidobacterium lactis in ice-cream. Australian Journal of Dairy Technology, 58(3): 223–227.
Kaya, S., & Tekin, A. R. 2001. The effect of salep content on the rheological characteristics of a typical ice cream mix. Journal of Food Engineering, 47: 59-62.
Mahdian, E. 2012. Study the viability of Lactobacillus acidophilus in a soy based frozen yoghurt, In Proceeding of 7th International Conference on Food Safety, Dubai, UAE.
Marcotte, M., Hoshahili, A. R. T., & Ramaswamy, H. S. 2001. Rheological properties of selected hydrocolloids as a function of concentration and temperature, Food Research International, 34, 695-703.
Marshal, R. T., & Arbukel, W. S. 1996. Ice cream, Chapman & Hall Press.
Milani, E., & Koocheki, A. 2010. The effects of date syrup and guar gum on physical, rheological and sensory properties of low fat frozen yoghurt dessert. International Journal of Dairy Technology, 63: 1-8.
Minhas, K. S., Sidhu, J. S., Mudahar, G. S., & Singh, A. K. 2002. Flow behavior characteristics of ice cream mix made with buffalo milk and various stabilizers, Plant Food for Human Nutrition, 57: 25-40.
Morris, E. R. 1983. Rheology of hydrocolloids. In: Gums and stabilizers for the food industry, Vol. II, Pergamon Press Oxford, UK.
Muse, M. R., & Hartel, R.W. 2004. Ice cream structural elements that affect melting rate and hardness. Journal of Dairy Science, 87: 1-10.
Özboy, Ö., & Köksel ,H. 2000. Effects of sugar beet fiber on spaghetti quality, Zucker Industrie, 125(4): 248-250.
Rha, C. 1975.Theories and principles of viscosity. In C. Rha (Ed.), Theory determination and control of physical properties of food materials. Dordreretch, The Netherlands: Reidel.
Schmidt, K. A., Kim, J., & Jeon, I. J. 1997. Composition of carbohydrates and concentration of β-galactosidase of commercial frozen yogurt. Journal of Food Quality, 20: 349–358.
Sendra, E., Fayos, P., Lario, Y., Fernandez-Lopez, J., Sayas-Barbera, E., & Perez-Alvare, J.A., 2008. Incorporation of citrus fibers in fermented milk containing probiotic bacteria. Food Microbiology, 25:13–21.
Sopade, P. A., & Kassum, A. L. 1992. Rheological characterization of akamu a semi-fluid food from maize millet and sorghum. Journal of cereal science, 15: 193-202.
Soukoulis C., Lebesi D., & Tzia C. 2009. Enrichment of ice cream with dietary fiber: Effects on rheological properties, ice crystallization and glass transition phenomena. Food Chemistry, 115: 665–671.
Vinderola C. G., & Reinheimer J A. 1999. Culture media for the enumeration of Bixdobacterium bixdum and Lactobacillus acidophilus in the presence of yoghurt bacteria. International Dairy Journal, 9: 497-505.
پژوهش و نوآوری در علوم و صنایع غذایی
)
ارسال نظر در مورد این مقاله