مالک، ف.، 1384، چربیها و روغنهای سرخ کردنی و تکنولوژی سرخ کردن. چاپ اول. تهران، مرزدانش، 303 صفحه.
حسینی، م.، حبیبی نجفی، م ب.، محبی، م، 1392، ارزیابی ویژگی‌های فیزیکی، شیمیایی و حسی پنیر تقلیدی حاوی کنسانتره‌ی پروتئین آب پنیر و پنیر اصلاح شده‌ی آنزیمی لیقوان، مجله علوم تغذیه و صنایع غذایی ایران، شماره 2، 102-91.
AACC., 1986, Moisture content. In Approved methods of the American Association of chemists. St Paul, MN: AACC.
Akdeniz, N., gfihln, S., Sumnu, G., 2006, Functionality of batters containing different gums for deep- fat frying of carrot slices. Journal of Food Engineering, 75, 522-526.
Akuamoah, F., Odamtten, GT., Kortei, NK., 2018, Influence of gamma irradiation on the colour parameters of dry smoked shrimps (Penaeus notialis). Food Research , 2(4), 350-355.
Ananey-Obiri, D., Matthews, L., Azahrani, MH., Ibrahim, SA., Galanakis, CM., Tahergorabi, R., 2018, Application of protein-based edible coatings for fat uptake reduction in deep-fat fried foods with an emphasis on muscle food proteins.Trends in Food Science & Technology, 80, 167-174.
Andreadis, I., 2000, A color coordinate nomalizer chip. Journal of Intelligent and Robotic System, 28, 181-196.
AOAC., 1990, Official methods of analysis. Washington DC:Association of Official Analytica Chemists.
Boghani, AH., Raheem, A., Hashmi, SI., 2012, Development and Storage Studies of Blended Papaya-Aloe vera Ready to Serve (RTS) Beverage. Food Processing and Technology, 3, 10.
Chen, X., Youling, L., Xiong, Xinglian, XU., 2019, High-pressure homogenization combined with sulfhydryl blockage by hydrogen peroxide enhance the thermal stability of chicken breast myofibrillar protein aqueous solution. Food Chemistry,285, 31-38.
Dana, D., Saguy, IS., 2006, Mechanism of oil uptake during deep-fat frying and the surfactant effect-theory and myth.Advances in Colloid and Interface Science,130, 267-272.
Dogan, SF., Sahin, S., Sumnu, G., 2005, Effects of batters containing different protein types on the quality of deep-fat-fried chicken nuggets. European Food Research and Technology, 220, 502–508.
Dragich, AM., Krochta, JM., 2010, Whey Protein Solution Coating for Fat-Uptake Reduction in Deep-Fried Chicken Breast Strips. Journal of Food Science, 75, S43-S47.
Freitas, DGC., Berbari, SAG., Patricia, Prati., Fakhouri, FM., Collares Queiroz, FP., Vicente, E., 2009, Reducing fat uptake in cassava product during deep-fat frying. Journal of Food Engineering, 94, 390–394.
Gazmuri, AM., Bouchon, P., 2009, Analysis of wheat gluten and starch matrices during deep-fat frying. Food Chemistry, 115(3), 999–1005.
Haghshenas, M., Hosseini, H., Nayebzadeh, K., Shabkoohi Kakesh, B., Mahmoudzadeh, M., Komeyli Fonood, R., 2015, Effect of beta glucan and carboxymethyle cellulose on lipid oxidation and fatty acid composition of pre-cooked shrimp nugget during storage. Food Science and Technology, 62, 1192-1197.
Izadi, S., Ojagh, SM., Rahmanifarah, K., Shabanpour, B., Sakhale, BK., 2014, Production of Iow-fat shrimps by using hydrocolloid coatings. Journal of Food Science and Technology, 6037-6042.
Khahl, AH., 1999, Quality of french fried potatoes as influenced by coating with hydrocolloids. Food Chemistry, 66, 201-208.
Khazaei, N., Esmaiili, M., Emam-Djomeh, Z., 2016, Effect of active edible coatings made by basilseed gum and thymol on oil uptake and oxidation in shrimp during deep-fat frying. Carbohydrate Polymers, 137, 249–254.
Khoshgozaran abras, S., Azizi, MH., Hamidy, Z., Bagheripoor-Fallah, N., 2012, Mechanical, physicochemical and color properties of chitosan based-films as a function of Aloe vera gel incorporation. Carbohydrate Polymers, 87, 2058-2062.
Kim, DN., Lim, J., Bae, IY., Lee, HG., Lee, S., 2011, Effect of hydrocolloid coatings on the heat transfer and oil uptake during frying of potato strips. Journal of Food Engineering, 102, 317–320.
Kumcuoglu, S., Cagdas, E., 2014, Effects of grape seed powder and whey protein on quality charctristics of chicken nuggets. Journal of Food Quality, 38, 83-93.
Mah, E., 2008, Optimization of a pretreatment to reduce oil absorption in fully fried, battered and breaded chicken using whey protein isolate as a postbreading dip Doctoral dissertation, Ohio University.
Manjunatha, SS., Ravi, N., Negi, PS., Raju, PS., Bawa, AS., 2014, Kinetics of moisture loss and oil uptake during deep fat frying of Gethi (Dioscorea kamoonensis Kunth) strips. Journal of food science and technology, 51(11), 3061-3071.
Mah, E., Brannan, RG., 2009, Reduction of Oil Absorption in Deep-Fried, Battered, and Breaded Chicken Patties Using Whey Protein Isolate as a Postbreading Dip: Effect on Flavor, Color, and Texture. Journal of Food Science, 74, S9-S16.
Mellema, M., 2003, Mechanism and reduction of fat uptake in deep-fat fried foods. Trends in food science & technology, 14(9), 364-373.
Ngadi, M., Li, Y., and Oluka, S., 2007, Quality changes in chicken nuggets fried in oils with differentdegrees of hydrogenatation. Lwt – Food Science and Technology, 40, 1784–91.
Sahin, S., Sumnu, G., Altunakar, B., 2005, Effects of batters containing different gum types on the quality of deep-fat fried chicken nuggets. Journal of the Science of Food and Agriculture, 85, 2375—2379.
Shahrezaee, M., Soleimanian-Zad, S., Soltanizadeh, N., Akbari-Alavijeh, S., 2018, Use of Aloe vera gel powder to enhance the shelf life of chicken nugget during refrigeration storage. LWT – Food Science and Technology, 95, 380-386.
Sharifimehr, Sh., Soltanizadeh, N., Goli, SAH., 2019, Physicochemical properties of fried shrimp coated with bio-nano-coating containing eugenol and Aloe vera. LWT – Food Science and Technology, 109, 33-39.
Soltanizadeh, N., Ghiasi-Esfahani, H., 2015, Qualitative improvement of low meat beef burger using Aloe vera. Meat Science, 99, 75–80.
Soorgi M, Mohebbi M, Mousavi SM, Shahidi F.2012. The Effect of Methylcellulose, Temperature, and Microwave Pretreatment on Kinetic of Mass Transfer During Deep Fat Frying of Chicken Nuggets. Food Bioprocess Technol 5: 1521–1530.
Varela, P., Fiszinan, SM., 2011, Hydrocnlloids in fried foods. A review. Food Hydrocolloids, 25, 1801-1812
)
ارسال نظر در مورد این مقاله