رکنی، ن.، 1382، علوم و صنایع گوشت. چاپ پنجم. تهران، انتشارات دانشگاه تهران، 121-109.
سحری، م.، 1381، شیمی ترکیبات رنگی (در مواد غذایی). چاپ اول. تهران، انتشارات اندیشمند، 37-21.
فرحناکی، ع.، افشاری جویباری، ح.، و رادی، م.، 1387، بررسی امکان استفاده از نرم افزار فتوشاپ برای اندازه گیری رنگ مواد غذایی و مقایسه آن با سیستم دستگاهی هانترلب: بررسی تغییرات رنگ رطب مضافتی بم در طی رساندن مصنوعی. هجدهمین کنگره ملی علوم و صنایع غذایی، مشهد.
AACC., 1976, Approved Methods of the American Association of Cereal Chemists, 7th edition, American Association of Cereal Chemists, St. Paul, M. N. US. method 44-15A and 08-01.
AOAC., 1975, Soxhlet analysis. Official Methods of Analysis of the Association of Official Analytical Chemists, 12 th edition, Washington DC. US. Methods 14.035 and 14.036.
AOAC., 2000, Kjldahl method. Official Methods of Analysis of the Association of Official Analytical Chemists, 17 th edition, Washington DC. US. Method 39.1.15, alternative (coper-based catalyst).
Blot, W. J., Henderson, B. E. and Boice, J. D., 1999, Childhood cancer in relation to cured meat intake: Review of the epidemiological evidence. Nutrition and Cancer, 34: 111–118.
Bloukas, J. G., Arvanitoyannis, I. S. and Siopi, A. A., 1999, Effect of natural colorants and nitrites on colour attributes of frankfurters. Meat Science, 52: 257-265.
Cammack, R., Joannou, C. L., Cui, X. Y. Martinez, C. T., Maraj, S. R. and Hughes, M. N., 1999, Nitrite and nitrosyl compounds in food preservation. Biochimica et Biophysica Acta, 1411: 475-488.
Deda, M. S., Bloukas, J. G. and Fista, G. A., 2007, Effect of tomato paste and nitrite level on processing and quality characteristics of frankfurters. Meat Science, 76: 501–508.
Demeyer, D., Honikel, K. and De Smet, S., 2008, The world cancer research fund report 2007: A challenge for the meat processing industry. Meat Science, 80: 953-959.
Delgado-Vargas, F. and Paredes-Lopez, O., 2002, Natural colorants for food and nutraceutical uses. CRC Press LLC., USA, 245-247.
Fernandez-Lopez, J., Perez-Alvarez, J. A., Sayas-Barbera, E. and Lopez-Santoveña, F., 2002, Effect of paprika (Capsicum annum) on color of spanish-type sausages during the resting stage. Journal of Food Science, 67 (6): 2410- 2414.
Gray, J. I., MacDonald, B., Pearson, A. M. and Morton, I. D., 1981, Role of nitrite in cured meat flavour: A review. Journal of Food Protection, 44: 302-312.
Gray, J. I. and Pearson, A. M., 1987, Rancidity and warmed-over flavour. In: Advances in Meat Research. Vol 3: Restructured Meat and Poultry Products, ed. A.M. Pearson and T.R. Dutson. Van Nostrand Reinhold Co., New York, 221-269.
Heaton, K. M., Cornforth, D. P., Moiseev, I. V., Egbert, W. R. and Carpenter, C. E., 2000, Minimum sodium nitrite levels for pinking of various cooked meats as related to use of direct or indirect-dried soy isolates in poultry rolls. Meat Science, 55: 321-329.
Howard, A., Duffy, P., Else, K. and Brown, W. D., 1973, Possible substitutes for nitrite for pigment formation in cured meat products. Journal of Agricultural and Food Chemistry, 21: 894-898.
Liener, I. E., 1974, Nitrosamins. In: Toxic constituents of animal foodstuff. Sen. N. P. Academic Press, Inc., New York, 132-186.
Mitacek, E. J., Brunnemann, K. D., Suttajit, M., Martin, N., Limsila, T., Ohshima, H. and Caplan, L. S., 1999, Exposure to N-nitroso compounds in a population of high liver cancer regions in thailand: volatile nitrosamine (VNA) levels in Thai food. Food and Chemical Toxicology, 37: 297-305.
Noel, P., Briand, E. and Dumont, J. P., 1990, Role of nitrite in flavor development in uncooked cured meat product: sensory assessment. Meat Science, 28: 1-8.
Nollet, L. M. L. and Toldra, F., 2006, Advanced technology for meat processing, First edition, In: Processing of Nitrite-Free Cured Meats, Pegg, R. B. and Shadidi, F. Taylor & Francis Group, LLC, 309-327.
Paik, D. C., Saborio, D. V., Oropeza, R. and freeman, H. P., 2001, The epidemiological enigma in the US: was grandmother´s sausage the cause? International Journal of Epidemiology, 30: 181-182.
Pandit, R. B. Tang, J. L. and Pitts, M., 2007, Development of a novel approach to determine heating pattern using computer vision and chemichal marker (M-2) yield. Journal of Food Engineering. 78: 522-528.
Pedreschi, F., Leon, J., Mery, D. and Moyano, P., 2006, Development of a computer vision system to measure the colour of potato chips. Food Research International, 39: 1092-1098.
Pegg, R. B. and Shahidi F., 2000, Nitrite curing of meat the n-nitrosamine problem and nitrite alternatives. Food and Nutrition Press, Inc., USA.
Peters, J. M., S. Preston-Martin, S. J. London, J. D. Bowman, J. D. Buckley, and Thomas, D. C., 1994, Processed meats and risk of childhood leukaemia (California, USA). Cancer Causes Control, 5: 195–202.
Shahidi, F. and Pegg, R. B., 1992, Nitrite-free meat curing system update and review. Food Chemistry, 43: 185-191.
Shahidi, F., Rubin, L. J., Diosady, L. L. and Wood, D. F., 1985, Preparation of the cooked cured-meat pigment, dinitrosyl ferrohemochrome, from hemin and nitric oxide. Journal of Food Science, 50: 272-273.
Yam, K. L. and Papadakis, S. E., 2004, A simple digital imaging method for measuring and analyzing color of food surfaces. Journal of food Engineering, 61: 137-142.
)
ارسال نظر در مورد این مقاله