جعفرپور، ع. 1394. تأثیر روش‌های پخت بر روی ویژگیهای فیزیکی و آنالیز حسی فیلۀ ماهی قزل‌آلای رنگینکمان (Oncorhynchus mykiss). فصلنامۀ علمی– پژوهشی علوم و فنون شیلات، 4(1): 19-31.
حسینی‌نژاد، م.، نهاردانی، م. و الهامی‌راد، ا.ح. 1391. ارزیابی و مقایسۀ کیفی اینولین استخراجی از کاسنی بومی ایران با اینولین حاصل از سایر منابع. نشریه پژوهش و نوآوری در علوم و صنایع غذایی، 1(1).39-46.
Al-Sheraji, S.H., Ismail, A., Manap, M.Y., Mustafa, S., Yusof, R.M., & Hassan, F.A. 2013. Prebiotics as functional foods: a review. Journal of Functional Foods, 5(4):1542–1553.
Andres-Bello, A., Garcia-Segovia, P., & Martinez-Monzo, J. 2010. Vacuum frying process of gilthead sea bream (Sparus aurata) fillets. Innovative Food Science & Emerging Technologies, 11(4):630-636.
Bandarra, N. Stoknes, I. Larsen, E.H. (2008). Developing functional seafood products, 331-362. Borresen, T. Improving seafood products for the consumer, Woodhead Publishing, England, 585 P.
Betoret, E., Betoret, N., Vidal, D., & Fito, P. 2011. Functional foods development: rends and technologies. Trends in Food Science & Technology, 22(9):498-508.
Bigliardi, B., & Galati, F. 2013. Innovation trends in the food industry: the case of functional foods. Trends in Food Science & Technology, 31(2):118-129.
Borderias, A.J., & Perez-Mateos, M. 2013. Fibre-enriched seafood. P. 348-368. In Jan a. Delcour and kaisa poutanen (ed.) Fibre-rich and wholegrain foods. Woodhed publishing, Cambridge, UK.
Chen, H., Zhang, M., & Fang, Z. 2014. Vacuum Frying of desalted grass carp (Ctenopharyngodon idellus) fillets. Drying Technology, 32(7):820-828.
Choe, E., & Min, D.B. 2007. Chemistry of deep-fat frying oils. Journal of Food Science, 72(5):77-86.
Gennadios, A., Hanna, M.A., & Kurth L.B. 1997. Application of edible coatings on meats, poultry and seafoods: a review. LWT-Food Science and Technology, 30(4):337-350.
Lemos, A.L.S.C., Nunes, D.R.M, & Viana, A.G. 1999. Optimization of the still-marinating process of chicken parts. Meat Science, 52(2):227-234.
Morita, K., Kubota, K., & Aishima, T. 2003. Comparison of aroma characteristics of 16 fish species by sensory evaluation and gas chromatographic analysis. Journal of the Science of Food and Agriculture, 83(4):289-297.
Osheba, A.S., Sorour, M.A., & Abdou E.S. 2013. Effect of chitosan nanoparticles as active coating on chemical quality and oil uptake of fish fingers. Journal of Agriculture and Environmental Sciences, 2(1):1-14.
Roble, C., Brunton, N., Gormley, R.T., Wouters, R., & Butler, F. 2011. Alginate coating as carrier of oligofructose and inulin and to maintain the quality of fresh-cut apples. Journal of Food Science, 76(1):19-29.
Rodriguez-Turienzo, L., Cobos, A., Moreno, V., Caride, A., Vieites, J.M., & Diaz, O. 2011. Whey protein-based coatings on frozen Atlantic salmon (Salmo salar): influence of the plasticiser and the moment of coating on quality preservation. Food Chemistry, 128(1):187-194.
Quigley, M.E., Hudson, G.J., & Englyst, H.N. 1999. Determination of resistant short-chain carbohydrates (non-digestible oligosaccharides) using gas-liquid chromatography. Food Chemistry, 65(3):381–390.
Sveinsdottir, K., Martinsdottir, E., Hyldig, G., & Sigurgisladottir, S. 2010. Sensory characteristics of different cod products. Journal of Sensory Studies, 25(2):294-314.
Urala, N., & Lahteenmaki, L. 2007. Consumers changing attitudes towards functional foods. Food Quality and Preference, 18(1):1–12.
Vasanthi, C., Venkataramanujam, V., & Dushyanthan, K. 2007. Effect of cooking temperature and time on the physico-chemical, histological and sensory properties of female cara beef (buffalo) meat. Meat Science, 76(2):274–280.
Zhong, Y., Cavender, G., & Zhao, Y. 2014. Investigation of different coating application methods on the performance of edible coatings on mozzarella cheese. LWT-Food Science and Technology, 56(1):1-8.
پژوهش و نوآوری در علوم و صنایع غذایی
)
ارسال نظر در مورد این مقاله