حمیدی اسکویی، ج. 1353. کلیاتی در مورد زرشک. پایان نامه کارشناسی، دانشکده کشاورزی دانشگاه تبریز.
حیدری مجد، م. مرتضوی س.ع. اصیلی، ج. بلوریان، ش. آرمین، م. و عبدالشاهی، ا.1391. بهینه سازی استخراج ترکیبات فنولیک از گیاه پونه گاوی Flomidoschema parviflora با استفاده از دستگاه اولتراسوند. داروهای گیاهی، سال سوم، شماره 1: 7-13.
خورشیدزاده، ف. 1367. ترکیبات رنگی گیاه زرشک. پایان نامه دکتری، دانشکده داروسازی، دانشگاه تهران.
شریفی، ا.، مسکوکی، ع. م.، توکلی پور، ح.، و الهامی راد، ا. ح. 1387. بررسی روش‌های استخراج و ارزیابی پایداری رنگ زرشک. پایان نامه کارشناسی ارشد، دانشگاه آزاد اسلامی سبزوار.
کافی، م. و بالندری، الف. 1381. زرشک، فناوری تولید و فرآوری. موسسه چاپ و انتشارات دانشگاه فردوسی مشهد.
مسکوکی، ع، م. و مرتضوی ع.1380. مطالعات جامع و استراتژیک (تولید، تبدیل و توزیع) زرشک بیدانه، دانشگاه فردوسی مشهد.
همتی کاخکی، ع.، و حسین پور، س. ح. 1372. بررسی امکان استفاده از کنستانتره زرشک در تهیه آب میوه و نوشابه گازدار زرشک. سازمان پژوهش های علمی و صنعتی ایران، مرکز خراسان. شرکت شهد ایران.
Azizah, A. H., Ruslawati, N.M.N., & Tee, T.S. 1999. Extraction and characterization of antioxidant from cocoa by-products. Food Chemistry, 64: 199–202. 10.
Bridle, P., & Timberlake, C.F. 1997. Anthocyanins as natural food colours-selected aspects. Food Chemistry, 58(1-2): 103-109.
Bucic-Kojic, A., Planinic, M., Tomas, S., Jokic, S., Mujic, I., Bilic, M., & Velic, D. 2011. Effect of extraction conditions on the extractability of phenolic compounds from lyophilised fig fruits (Ficus carica L.). Polish Journal of Food and Nutrition Sciences, 61(3): 195-199.
Cai, Y., Luo, Q., Sun, M., & Corke, H. 2004. Antioxidant activity and phenolic compounds of 112 Chinese medicinal plants associated with anticancer. Life Sciences, 74: 2157−2184.
Chang, Y,C., Lee, C.L. & Pan, T.M. 2006. Statistical optimization of mediacomponents for the production of Antrodia cinnamomea AC06233 in submerged cultures. Applied Microbiology and Biotechnology, 72: 654-661.
Chumsri, P., Sirichote, A., & Itharat, A. 2008. Studies on the optimum conditions for the extraction and concentration of roselle (Hibiscus sabdariffa Linn.) extract. songklanakarin Journal of Science and Technology, 30: 133-139.
Chung, Y. C., Chang, C. T., Chao, W. W., Lin, C. F., & Chou, S. T. 2002. Antioxidative activity and safety of the 50% ethanolic extract from red bean fermented by Bacillus subtilis IMR-NK1. Journal of Agricultural and Food Chemistry, 50: 2454–2458.
Escribano-Bailon, M. T., & Santos-Buelga, C. 2003. Polyphenol extraction from foods. In C. Santos-Buelga & G. Williamson (Eds.), Methods in polyphenol analysis (pp. 1–16). Cambridge, United Kingdom: Royal Society of Chemistry.
Francis, F.J. 1985. Pigments and other colorants. In Food Chemistry, 2nd ed., Fennema, O. R. (Ed.), Marcel Dekker, Inc., New York and Basel, USA. p. 545-584.
Fuleki, T., & Francis, F.J.1968. Quantitative methods for anthocyanins, determination of total anthocyanin and degradation index for cranberry juice. Journal of Food Science, 33: 78-83.
Galvez, A., Di Scala, K., Rodriguez, K., Mondaca, R.L., Miranda, M., Lopez, J., Perez-Wan, M. 2007. Effect of air-drying temperature on physico-chemical properties, antioxidant capacity, colour and total phenolic content of red pepper (Capsicum annuum, L. var. Hungarian). Journal Of Food Chemistry, 117: 647–653.
Gan, C.Y., & Latiff, A.A. 2011. Optimisation of the solvent extraction of bioactive compounds from Parkia speciosa pod using response surface methodology. Food Chemistry, 124: 1277–1283.
Ghafoor, A.K., Jiyong Park, A., & Choi, Y.H. 2010. Optimization of supercritical fluid extraction of bioactive compounds from grape (Vitis labrusca B.) peel by using response surface methodology. Innovative Food Science and Emerging Technologies, 11: 485–490.
Jiménez, C. D. C., Flores, C. S., He, J., Tian, Q., Schwartz .S. J., & Giusti, M. M. 2011. Characterisation and preliminary bioactivity determination of Berberis boliviana Lechler fruit anthocyanins. Food Chemistry, 128: 717–724.
Kukula-Koch,W., Aligiannis, N., Halabalaki, M., Skaltsounis, A., & Glownial, K. 2013. Influence of extraction procedures on phenolic content and antioxidant activity of Cretan barberry herb. Food Chemistry, 138: 406–413.
Kumaran, A., & Karunakaran, J. 2006. In vitro antioxidant activities of methanol extracts of five Phyllanthus species from India. LWT-Food Science and Technology, 40: 344−352.
Melendez, A.J., Bejines, E., Vicario, I.M., & Heredia, F.J. 2004. Vitamin c in orange juices determined by HPLC: influence of the wavelength of detection. Italian Journal of Food Science, 16: 79-85.
Noshad, M., Mohebbi, M., Shahidi, F., & Mortazavi., S.A. 2011. Multi-objective ptimization of osmotic–ultrasonic pretreatments and hot-air drying of quince using response surface methodology. Food Bioprocess Technology, 6-2: 89-96.
Shahidi, F., & Naczk, M. 2004. Phenolics in food and nutraceuticals. Boca Raton, FL: CRC Press.
Shi, J., Yu, J., Pohorly, J., Young, C., Bryan, M., & Wu, Y. 2003. Optimization of the extraction of polyphenols from grape seed meal by aqueous ethanol solution. Food Agriculture and Environment, 1: 42–47.
Wang, C., Shi, L., Fan, L., Ding, Y., Zhao, S., Liu, Y., & Ma, C. 2013. Optimization of extraction and enrichment of phenolics from pomegranate (Punica granatum L.) leaves. Industrial Crops and Products, 42: 587– 594.
Yang, B., Liu, X., & Gao, Y. 2009. Extraction optimization of bioactive compounds (crocin, geniposide and total phenolic compounds) from Gardenia (Gardenia jasminoides Ellis) fruits with response surface methodology. Innovative Food Science and Emerging Technologies, 10: 610–615.
Zovko Koncic, M., Kremer, D., Karlovic, K., & Kosalec, I. 2010. Evaluation of antioxidant activities and phenolic content of Berberis vulgaris L.and Berberis croatica Horvat. Food and Chemical Toxicology, 48: 2176–2180.
پژوهش و نوآوری در علوم و صنایع غذایی
)
ارسال نظر در مورد این مقاله