زرین، ر.، قاسمپور، ز.، رضازاد، م.ب.، علیزاده، م. و مقدسکیا، الف. 1393. بررسی اثرات ریزجلبک اسپیرولینا پلاتنسیس و صمغ زدو در ماست پروبیوتیک. نشریۀ پژوهش و نوآوری در علوم و صنایع غذایی، 3(3):197-210 .
نبیزاده، ف.، خسروشاهی اصل، ا. و زمردی، ش. 1392. مطالعۀ استفاده از پرمیات حاصل از تغلیظ شیر به روش اولترافیلتراسیون و صمغ زدو بر ویژگیهای کیفی دوغ. نشریۀ پژوهشهای صنایع غذایی ایران. 23(4):567-580.
Abbasi, S., & Mohammadi, S. 2013. Stabilization of milk–orange juice mixture using Persian gum: Efficiency and mechanism. Food Bioscience, 2:53-60.
Akin, M.S., & Kirmaci, Z. 2015. Influence of fat replacers on the chemical, textural and sensory properties of low‐fat Beyaz pickled cheese produced from ewe's milk. International Journal of Dairy Technology, 68(1):127-134.
Bourne, M. 1978. Texture profile analysis. Food Technology, 32:62-66.
Bryant, A., Ustunol, Z., & Steffe, J. 1995. Texture of Cheddar cheese as influenced by fat reduction. Journal of Food Science, 60(6):1216-1219.
Ghanbari, S.E., Khosroshahi, A.A., Mortazavi, A., & Tavakolipour, H. 2012. Effect of xanthan gum on textual and rheological properties of Iranian low–fat white cheese. Iranian Journal of food Science and Technology, 8(33):35-45.
Ghasempour, Z., Alizadeh, M., & Bari, M.R. 2012. Optimisation of probiotic yoghurt production containing Zedo gum. International Journal of Dairy Technology, 65(1):118-125.
Goudarzi, M., Madadlou, A., Mousavi, M.E., & 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.
Goudarzi, M., Madadlou, A., Mousavi, M.E., & Emam-Djomeh, Z. 2012. Optimized preparation of ACE-inhibitory and antioxidative whey protein hydrolysate using response surface method. Dairy Science and Technology, 92(6):641-653.
Jooyandeh, H. 2009. Effect of addition of fermented whey protein concentrate on texture of Iranian white cheese. Journal of Texture Studies, 40:497-510.
Juan, B., Zamora, A., Quintana, F., Guamis, B., & Trujillo, A.J. 2013. Effect of inulin addition on the sensorial properties of reduced‐fat fresh cheese. International Journal of Dairy Technology, 66(4):478-483.
Karami, M., Ehsani, M.R., Mousavi, S.M., Rezaei, K., & Safari, M. 2009. Microstructural properties of fat during the accelerated ripening of ultrafiltered-Feta cheese. Food Chemistry, 113(2):424-434.
Katsiari, M.C., Voutsinas, L.P., Kondyli, E., & Alichanidis, E. 2002. Flavour enhancement of low-fat Feta-type cheese using a commercial adjunct culture. Food Chemistry, 79(2):193-198.
Kavas, G., Oysun, G., Kinik, O., & Uysal, H. 2004. Effect of some fat replacers on chemical, physical and sensory attributes of low-fat white pickled cheese. Food Chemistry, 88(3):381-388.
Koca, N., & Metin, M. 2004. Textural, melting and sensory properties of low-fat fresh kashar cheeses produced by using fat replacers. International Dairy Journal, 14(4):365-373.
Madadlou, A., Mousavi, M.E., & Farmani, J. 2007. The influence of brine concentration on chemical composition and texture of Iranian white cheese. Journal of Food Engineering, 81(2):330-335.
Mahfoudhi, N., Sessa, M., Chouaibi, M., Ferrari, G., Donsì, F., & Hamdi, S. 2014. Assessment of emulsifying ability of almond gum in comparison with gum Arabic using response surface methodology. Food Hydrocolloids, 37:49-59.
Mahfoudhi, N., Chouaibi, M., Donsì, F., Ferrari, G., & Hamdi, S. 2012. Chemical composition and functional properties of gum exudates from the trunk of the almond tree (Prunus dulcis). Food Science and Technology International, 18(3):241-250.
Napier, K. 1997. Fat Replacers: The Cutting Edge of Cutting Calories. American Council on Science and Health, Inc., Report No. 06500, Available at http://www.acsh.org/wp-content/uploads/2012/04/20040402_ Fat_Replacers1997.pdf.
Nateghi, L., Roohinejad, S., Totosaus, A., Mirhosseini, H., Shuhaimi, M., & Manap, M.Y.A. 2012. Optimization of textural properties and formulation of reduced fat Cheddar cheeses containing fat replacers. Journal of Food, Agriculture and Environment, 10(2):46-54.
Oliveira, N.M., Dourado, F.Q., Peres, A. M., Silva, M.V., Maia, J.M. & Teixeira, J.A. 2011. Effect of Guar gum on the physicochemical, thermal, rheological and textural properties of green Edam cheese. Food Bioprocess Technology, 4:1414-1421.
Rahimi, J., Khosrowshahi, A., Madadlou, A., & Aziznia, S. 2007. Texture of Low-Fat Iranian white cheese as influenced by gum tragacanth as a fat replacer. Journal of Dairy Science, 90:4058-4070.
Rezaei, A., Nasirpour, A., & Tavanai, H. 2016. Fractionation and some physicochemical properties of almond gum (Amygdalus communis L.) exudates. Food Hydrocolloids, 60: 461-469.
Romeih, E.A., Michaelidou, A., Biliaderis, C.G., & Zerfiridis, G.K. 2002. Low-fat white-brined cheese made from bovine milk and two commercial fat mimetics: chemical, physical and sensory attributes. International Dairy Journal, 12(6):525-540.
Rudan, M.A., Barbano, D.M., Joseph, Y., & Kindstedt, P.S. 1999. Effect of fat reduction on chemical composition, proteolysis, functionality, and yield of Mozzarella cheese. Journal of Dairy Science, 82(4):661-672.
Sadowska, J., Białobrzewski, I., Jeliński, T., & 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., Hayaloglu, A.A., Karaca, O.B., & Kaya, A. 2008. Influence of fat replacers on chemical composition, proteolysis, texture profiles, meltability and sensory properties of low-fat Kashar cheese. Journal of Dairy Research, 75(01):1-7.
Salvatore, E., Pes, M., Mazzarello, V., & Pirisi, A. 2014. Replacement of fat with long-chain inulin in a fresh cheese made from caprine milk. International Dairy Journal, 34(1):1-5.
Sipahioglu, O., Alvarez, V.B., & Solano-Lopez, C. 1999. Structure, physico-chemical and sensory properties of feta cheese made with tapioca starch and lecithin as fat mimetics. International Dairy Journal, 9(11):783-789.
Sołowiej, B., Glibowski, P., Muszyński, S., Wydrych, J., Gawron, A., & Jeliński, T. 2015. The effect of fat replacement by inulin on the physicochemical properties and microstructure of acid casein processed cheese analogues with added whey protein polymers. Food Hydrocolloids, 44:1-11.
Zalazar, C.A., Zalazar, C.S., Bernal, S., Bertola, N., Bevilacqua, A., & Zaritzky, N. 2002. Effect of moisture level and fat replacer on physicochemical, rheological and sensory properties of low fat soft cheeses. International Dairy Journal, 12(1):45-50.
ارسال نظر در مورد این مقاله