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.
Albuquerque, M.A.C., Bedani, R., Vieira, A.D.S., LeBlanc, J.G., & Saad, S.M.I. 2016, Supplementation with fruit and okara soybean by-products and amaranth flour increases the folate production by starter and probiotic culture. International Journal of Food Microbiology 236, 26-32.
Arbuckle, W.S. 1986, Ice Cream, (4th ed.). The AVI Pub Co. Inc. Westport, USA, pp 20-369.
Bedani, R., Vieira, A.D.S., Rossi, E.A., &Saad, S.M.I. 2014, Tropical fruit pulps decreased probiotic survival to in vitro gastrointestinal stress in synbiotic soy yoghurt with okara during Storage. LWT- Food Science and Technology 55, 436-443.
Chinnan, 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.
Crizel, T.D.M., Jablonski, A., Rios, A.D.O., Rech, R., & Flôres, S.H. 2013, Dietary fiber from orange byproducts as a potential fat replacer. LWT - Food Science and Technology 53, 9-14.
Davis, C.D., & Milner, J.A. 2009, gastrointestinal microflora, food components and colon cancer prevention. The Journal of Nutrition and Biochemistry 20, 743–752.
DelloStaffolo, 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.2006, the Effect of Citrus Fibre on the Physical, Chemical and Sensory Properties of Ice Cream. FoodScience and Technology International 12, 159-164.
Do Espirito Santo, A.P., Cartolano, N.S., Silva, T.F., Soares, F.A.S.M., Gioielli, L.A., Perego, P., Converti, A., & Oliveira, M.N. 2012, Fibers from fruit by-products enhance probiotic viability and fatty acid profile and increase CLA content in yoghurts. International Journal of FoodMicrobiology 154, 135–144.
Do Espirito Santo, A.P., Silva, R.C., Soares, F., Anjos, D., Gioielli, L., & Oliveira, M.N. 2010,Acai pulp addition improves fatty acid profile and probiotic viability in yoghurt. International Dairy Journal 20, 415-422.
Glicksman, M. 1982, Brown Seaweed Extracts (Alginates): Food Hydrocolloids. (Eds.): King AH, CRC Press Inc, Boca Raton, Florida, III: 68–75.
Goff, H.D., Davidson, V.J., & Cappi, E. 1994, Viscosity of ice cream mix at pasteurization temperatures, Journal of Dairy Science 77, 2207-2213.
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.
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.
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.
Lamsal, B.P., &Faubion, J.M. 2009, the beneficial use of cereal and cereal components in probiotic foods. Food Research International, 25, 103–114.
Larrauri, J.A., Borroto, B.,&Crespo, A.R. 1997, Water recycling in processing orange peel to a high dietary fiber powder. International Journal of Food Science and technology 32, 73-76.
Mahdian, E., Mehraban Sangeatash, M., Karazhian, R., & Vaghei, T. 2014, Study the possibility of symbiotic ice cream production using sugar beet fiber and bifidobacterium bifidum BB-12. Iranian Journal of Research and Innovation in Food Science and Technology 3,115-128.
Mahdian E., Milani, E., Karazhian, R., &Halajan, S. 2014, Study the effect of sugar beet fiber on rheological and physicochemical properties and the viability of Lactobacillus acidophilus LA5 in frozen yoghurt. Iranian Journal of Food Science and Technology 6, 47-58.
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.
Matias, N.S., Padilha, M., Bedani, R., &Saad, S.M.I. 2016, In vitro gastrointestinal resistance of Lactobacillus acidophilus La-5 and Bifidobacterium animalis Bb-12 in soy and/or milk-based synbiotic apple ice creams. International Journal of Food Microbiology 234, 83–93. 25. Minhas, K.S., Sidhu, J.S., Mudahar, G.S., & Singh, A.K. 2002, Flow Behaviour Characteristics of Ice Cream Mix Made with Buffalo Milk and Various Stabilizers. Plant Food and Human Nutrition 57, 25-40.
Morris, E.R. 1983, Rheology of hydrocolloids. In: Gums and stabilizers for the food industry, Vol 2. Pergamon Press, Oxford, UK.
Muhsenin, N.N. 1978, Physical Properties of Plant and Animal Materials.Gorden and Breach Science Publishers, New York.
Muse, M.R., &Hartel, R.W. 2004, Ice Cream Structural Elements that Affect Melting Rate and Hardness. Journal of Dairy Science 87, 1-10.
Parussolo, G., Busatto, R.T., Schmitt, J., Pauletto, R., Schons, P.F., &Ries, E.F. 2017, Synbiotic ice cream containing yacon flour and Lactobacillus acidophylus NCFM. LWT -Food Science and technology 82, 192-198.
Rha, C. 1975, Theories and Principles of Viscosity. In: Theory Determination and Control of Physical Properties of Food Materials. Dordreretch, TheReidel, Netherlands, pp 123-141.
Sah, B.N.P., Vasiljevic, T., McKechnie, S., &Donkor. O.N. 2016, Physicochemical, textural and rheological properties of probiotic yogurt fortified with fibre-rich pineapple peel powder during refrigerated storage.LWT -Food Science and technology 65, 978-986.
Sakurai, K., Kokubo, S., Hakamata, K., Tomita, M., & Yoshida, S. 1996, Effect of Production Conditions on Ice Cream Melting Rate and Hardness. Milchwissenchaft 51, 451–454.
Sendra, E., Fayos, P., Lario, Y., Fernandez, J., Sayas, E.,& Perez, J. 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 Fibre: Effects on Rheological Properties, Ice Crystallization and Glass Transition Phenomena. Food Chemistry 115, 665–671.
Vieira, A.D.S., Bedani, R., Albuquerque, M.A.C., Biscola, V., &Saad, S.M.I. 2017, The impact of fruit and soybean by-products and amaranth on the growth of probiotic and starter microorganisms. Food Research International.
)
ارسال نظر در مورد این مقاله