Abboud, A. M., Hoseney, R. C., Rubenthaler, G. L. 1985. Factors affecting cookie flour quality. Cereal Chemistry, 62: 130-33.
Abd El Baky, H. H., El Baroty, G. S. and Ibrahem, E. A. 2015. Functional characteristics evaluation of biscuits sublimated with pure phycocyanin isolated from Spirulina and Spirulina biomass. Nutrición Haspitalaria, 32(1): 231-241.
Adeola, A and Ohizua, E. 2018. Physical, chemical, and sensory properties of biscuits prepared from flour blends of unripe cooking banana, pigeon pea, and sweet potato. Food Science and Nutrition, 6: 532-540.
AOAC. 2000. Official methods of analysis. 17th. Association of Official Analytical Chemists, Procedure. Washington. DC, USA.
AOAC. 2005. Official methods of analysis (18th ed.). Maryland, USA: Association of Official Analytical Chemists International.
Baltsavias, A. 1999. Properties of short-dough biscuits in relation to structure. Journal of Cereal Science, 29: 45-55.
Cercel, F., Burluc, R. M. and Alexe, P. 2016. Nutritional effects of added proteins in wheat flour bread. Agriculture and Agricultural Science Procedia, 10: 244 – 249.
Desai, A., Brennan, M. A. and Brennan, C. S. 2018. The effect of semolina replacement with protein powder from fish (Pseudophycis bachus) on the physicochemical characteristics of pasta. LWT - Food Science and Technology, 89: 52–57.
Fan, W., Chi, Y. and Zhang, S. 2008. The use of a tea polyphenol dips to extend the shelf life of silver carp (Hypophthalmicthys molitrix) during storage in ice. Food Chemistry, 108(1):148-153.
Gandhi, A., Kotwaliwale, N., Kawalkar, J., Srivastava, D., Parihar, V. and Raghu Nadh, P. 2001. Effect of incorporation of defatted soy flour on the quality of sweet biscuits. Journal of Food Science Technology, 38: 502–503.
Hooda, S. and Jood, S. 2005. Organoleptic and nutritional evaluation of wheat biscuits supplemented with untreated and treated fenugreek ﬂour. Food Chemistry, 90: 427-35.
Hosseini, M., Adeli, A. and Vahedi, M. 2016. Investigating fish purchase and patterns and preferences among the consumers of Sari. Iranian Scientific Fisheries Journal, 25(3): 103-112.
Ibrahim, S. M. 2009. Evaluation of production and quality of salt-biscuits supplemented with fish protein concentrate. World Journal of Dairy and Food Sciences, 4: 28-30.
Kumar, P., Kumar Chatli, M., Mehta, N., Malav, O. P., Verma, A. K. and Kumar, D. 2016. Quality attributes and storage stability of chicken meat biscuits incorporated with wheat and oat bran. Journal of Food Quality, 39: 649-657.
Kose, S., Karacam, H., Kutlu, S. and Boran, M. 2001. Investigating the shelf-life of the anchovy dish called Hamsikusu In frozen storage at -18 1 . Turkish journal of Veterinary Animal Science, 25: 651-656.
Levin, Sh. and Grushka, E. 1985. Reversed-phase liquid chromatographic separation of amino acids with aqueous mobile phases containing copper ions and alkyl sulfonates. Anal. Chemistry, 57: 1830-1835.
Mohamed, G. F., Sulieman, A. M., Soliman, N. G. and Bassiuny, S. S. 2014. Fortification of biscuits with fish protein concentrate. World Journal of Dairy and Food Sciences, 9: 242-249.
Munaza, B., Prasad, S. G. M. and Gayas, B. 2012. Whey protein concentrates enriched biscuits. International Journal of Scientific and Research Publications, 2: 1-4.
Ngo D. H., Wijesekara I, Vo, T. S., Van, Ta. Q, and Kim, S. K. 2011. Marine food-derived functional ingredients as potential antioxidants in the food industry, an overview. Food Research International, 44: 523-529.
Namaulema, A., Muyonga, J. H. and Kaaya, A. N. 1999. Quality deterioration in frozen Nile perch (Lates niloticus) stored at –13 and – 27˚C. Food Research International, 32(2): 151-156.
Ozogul, Y., Ozogul, F., Cicek, E., Polat, A. and Kuley, E. 2008. Fat content and fatty acid composition of 34 marine water fish species from the Mediterranean Sea. International Journal of Food Science Nutrition, 60(6): 464-475.
Park, J., Choi, I. and Kim, Y. 2015. Cookies formulated from fresh okara using starch, soy flour and hydroxypropyl methylcellulose have high quality and nutritional value. LWT-Food Science and Technology, 63(1): 660–666.
Passos, M. E. A., Moreira, C. F. F., Pacheco, M. T. B., Takase, I., Lopes, M. L. M. and Valente-Mesquita, V. L. 2013. Proximate and mineral composition of industrialized biscuits. Food Science and Technology, 33(2): 323-331.
Razavi-Shirazi, H. 2002. Seafood Technology: Processing Science, Naghsh-e Mehr Publication, Tehran, Iran [In Persian].
Siró, I., Kápolna, E., Kápolna, B. and Lugasi, A. 2008. Functional food, Product development, marketing and consumer acceptance-a review. Appetite, 51: 456-67.
Shaviklo, A. R. 2015. Development of fish protein powder as an ingredient for food applications: a review. Journal of Food Science and Technology, 52(2): 648-661.
Sathivel, S., Bechtel, P. J., Babbitt, J. K., Prinyawiwatkool, W. and Patterson, M. 2005. Functional, nutritional and rheological properties of protein powders from arrowtooth flounder and their application in mayonnaise. Journal of Food Science, 2: 57–63.
Sudha, M., Vetrimani, R. and Leelavathi, K. 2007. Influence of fiber from different cereals on the rheological characteristics of wheat flour dough and on biscuit quality. Food Chemistry, 100: 1365– 1370.
Venugopal, V. 2006. Seafood processing adding value through quick freezing, retortable packaging, and cook-chilling. Taylor & Francis Group, CRC, Boca Raton, pp 425–447.
Wrigley, C. 2004. Encyclopedia Grain Science, Elsevier Academic Press, Oxford, vol. 1 Cereals, pp 187-201.
Yeh, L. L., Kim, K. O., Chompreeda, P., Rimkeeree, H., Yau, N. J. N. and Lundahl, D. S. 1998. Comparison in use of the 9- point hedonic scale between Americans, Chinese, Koreans and 1ai. Food Quality and Preference, 9(6): 413–419
ارسال نظر در مورد این مقاله