AACC, 2000, Approved Methods of the American Association of Cereal Chemicals, 10th Ed, Vol, 2, American Association of Cereal Chemists, St. Paul, MN.
Abdelhady, M. I., A. A. Motaal and L. Beerhues (2011). "Total phenolic content and antioxidant activity of standardized extracts from leaves and cell cultures of three Callistemon species." American Journal of Plant Sciences, 2(06): 847.
Bao, J., Y. Cai, M. Sun, G. Wang and H. Corke (2005). "Anthocyanins, Flavonols, and Free Radical Scavenging Activity of Chinese Bayberry (Myrica rubra) Extracts and Their Color Properties and Stability." Journal of Agricultural and Food Chemistry 53(6): 2327-2332.
Bastos, R. D. S., K. K. G. D. Oliveira, E. D. A. Melo and V. L. A. G. D. E. Lima (2017). "Stability of Anthocyanins from Agroindustrial Residue of Isabel Grape Grown in SÃo Francisco Valley, Brazil." Revista Brasileira de Fruticultura 39 (1).
Beikzadeh, S., S. H. Peighardoust, M. Beikzadeh, M. Asghari Javar-Abadi and A. Homayouni-Rad (2016). "Effect of psyllium husk on physical, nutritional, sensory and staling properties of dietary prebiotic sponge cake." Czech Journal of Food Sciences, 34(No. 6): 534-540.
Brooker, B. E. (1996). "The role of fat in the stabilisation of gas cells in bread dough." Journal of cereal science 24(3): 187-198.
Calvo, C. and A. Salvador (2000). "Use of natural colorants in food gels. Influence of composition of gels on their colour and study of their stability during storage." Food Hydrocolloids 14(5): 439-443.
Çelik, İ., Y. Yılmaz, F. Işık and Ö. Üstün (2007). "Effect of soapwort extract on physical and sensory properties of sponge cakes and rheological properties of sponge cake batters." Food Chemistry 101(3): 907-911.
Chatham, L. A., J. E. Howard and J. A. Juvik (2020). "A natural colorant system from corn: Flavone-anthocyanin copigmentation for altered hues and improved shelf life." Food chemistry 310: 125734.
Dabas, D. and G. Kean (2)"Red Natural Colors for High pH Applications." Advanced in Food Technology and Nutritional Sciences - Open Journal 1(1): 10-16.
Delgado-Vargas, F., A. R. Jiménez and O. Paredes-López (2000). "Natural Pigments: Carotenoids, Anthocyanins, and Betalains. Characteristics, Biosynthesis, Processing, and Stability." Critical Reviews in Food Science and Nutrition 40(3): 173-289.
Khalilian Movahhed, M., M. Mohebbi, A. Koocheki and E. Milani (2016). "The effect of different emulsifiers on the eggless cake properties containing WPC." Journal of Food Science and Technology 53(11): 3894-3903.
Laamech, J., J. El-Hilaly, H. Fetoui, Y. Chtourou, H. Gouitaa, A. Tahraoui and B. Lyoussi (2017). Berberis vulgaris L. effects on oxidative stress and liver injury in lead-intoxicated mice. Journal of Complementary and Integrative Medicine. 14.
Li, A.-N., S. Li, H.-B. Li, D.-P. Xu, X.-R. Xu and F. Chen (2014). "Total phenolic contents and antioxidant capacities of 51 edible and wild flowers." Journal of Functional Foods 6, 319-330.
Liu, Y., J. Liu, X. Chen, Y. Liu and D. Di (2010). "Preparative separation and purification of lycopene from tomato skins extracts by macroporous adsorption resins." Food Chemistry 123(4): 1027-1034.
Lu, T.-M., C.-C. Lee, J.-L. Mau and S.-D. Lin (2010). "Quality and antioxidant property of green tea sponge cake." Food Chemistry 119(3): 1090-1095.
Martins, N., C. L. Roriz, P. Morales, L. Barros and I. C. F. R. Ferreira (2016). "Food colorants: Challenges, opportunities and current desires of agro-industries to ensure consumer expectations and regulatory practices." Trends in Food Science & Technology 52: 1-15.
Ozkan, E., C. Akyuz, E. Dulundu, U. Topaloglu, A. O. Sehirli, F. Ercan and G. Sener (2012). "Protective effects of lycopene on cerulein-induced experimental acute pancreatitis in rats." J Surg Res 176(1): 232-238.
Palmero, P., A. Panozzo, D. Simatupang, M. Hendrickx and A. Van Loey (2014). "Lycopene and β-carotene transfer to oil and micellar phases during in vitro digestion of tomato and red carrot based-fractions." Food Research International 64: 831-838.
Pasukamonset, P., T. Pumalee, N. Sanguansuk, C. Chumyen, P. Wongvasu, S. Adisakwattana and S. Ngamukote (2018). "Physicochemical, antioxidant and sensory characteristics of sponge cakes fortified with Clitoria ternatea extract." Journal of Food Science and Technology 55(8): 2881-2889.
Peker Akalin, P., M. N. Bucak, Ş. GÜNgÖR, N. BaŞPinar, K. ÇOyan, Ş. Dursun, P. İLİ, A. Aksoy, Ö. F. KaraŞÖR, A. BİLgİLİ, S. SariÖZkan and D. Yenİ(2016).Influence of lycopene and cysteamine on sperm and oxidative stress parameters during liquid storage of ram semen at 5°C." Small Ruminant Research 137: 117-123.
Rahimi-Madiseh, M., Z. Lorigoini, H. Zamani-Gharaghoshi and M. Rafieian-Kopaei (2017). "Berberis vulgaris: specifications and traditional uses." Iran J Basic Med Sci 20(5): 569-587.
Ranawana, V., E. Moynihan, F. Campbell, G. Duthie and V. Raikos (2018). "Beetroot improves oxidative stability and functional properties of processed foods: singular and combined effects with chocolate." Journal of Food Science and Technology 55(7): 2401-2409.
Ranjbar, A. and E. Ranjbar (2016). "Antimicrobial Property of Lycopene Oleoresin on some Food Pathogens." Iranian Food Science and Technology Research Journal 12(3): 382-387.
Rodriguez-Sanchez, J. A., Y. V. M. T. Cruz and B. E. Barragan-Huerta (2017). "Betaxanthins and antioxidant capacity in Stenocereus pruinosus: Stability and use in food." Food Res Int 91: 63-71.
Sachdeva, A. K. and K. Chopra (2015). "Lycopene abrogates Abeta (1-42)-mediated neuroinflammatory cascade in an experimental model of Alzheimer's disease." J Nutr Biochem 26(7): 736-744.
Sahin, K., B. Cross, N. Sahin, K. Ciccone, S. Suleiman, A. O. Osunkoya, V. Master, W. Harris, B. Carthon, R. Mohammad, B. Bilir, K. Wertz, C. S. Moreno, C. L. Walker and O. Kucuk (2015). "Lycopene in the prevention of renal cell cancer in the TSC2 mutant Eker rat model." Arch Biochem Biophys, 572: 36-39.
Sahin, K., C. Orhan, H. Yazlak, M. Tuzcu and N. Sahin (2014). "Lycopene improves activation of antioxidant system and Nrf2/HO-1 pathway of muscle in rainbow trout (Oncorhynchus mykiss) with different stocking densities." Aquaculture 430: 133-138.
Saini, R. K. and Y.-S. Keum (2018). "Carotenoid extraction methods: A review of recent developments." Food Chemistry 240: 90-103.
Seo, M. J., J. E. Park and M. S. Jang (2010). "Optimization of sponge cake added with turmeric (Curcuma longa L.) powder using mixture design." Food Science and Biotechnology 19(3): 617-625.
Shahid, M., I. Shahid ul and F. Mohammad (2013). "Recent advancements in natural dye applications: a review." Journal of Cleaner Production, 53: 310-331.
Sheriff, S. A. and T. Devaki (2013). "Lycopene stabilizes liver function during d-galactosamine/lipopolysaccharide induced hepatitis in rats." Journal of Taibah University for Science 7(1): 8-16.
Shi, J. and M. L. Maguer (2000). "Lycopene in Tomatoes: Chemical and Physical Properties Affected by Food Processing." Critical Reviews in Food Science and Nutrition 40 (1),1- 42.
Sies, H. and W. Stahl (1998). "Lycopene: antioxidant and biological effects and its bioavailability in the human." Proceedings of the Society for Experimental Biology and Medicine 218(2): 121-124.
Sroynak, R., P. Srikalong and P. Raviyan (2013). "Radical Scavenging Capacity and Antioxidant Activity of the Vitamin E Extracted from Palm Fatty Acid Distillate by Sequential Cooling Hexane." Journal of Agricultural Science 5 (4).
Stacewicz-Sapuntzakis, M. and P. E. Bowen (2005). "Role of lycopene and tomato products in prostate health." Biochim Biophys Acta 1740(2): 202-205.
Taghvaei, M. and S. M. Jafari (2015). "Application and stability of natural antioxidants in edible oils in order to substitute synthetic additives." Journal of Food Science and Technology 52(3): 1272-1282.
Tønnesen, H. H., M. Másson and T. Loftsson (2002). "Studies of curcumin and curcuminoids. XXVII. Cyclodextrin complexation: solubility, chemical and photochemical stability." International Journal of Pharmaceutics 244(1): 127-135.
Torres, F. A. E., B. R. Zaccarim, L. C. de Lencastre Novaes, A. F. Jozala, C. A. d. Santos, M. F. S. Teixeira and V. C. Santos-Ebinuma (2016). "Natural colorants from filamentous fungi." Applied Microbiology and Biotechnology 100(6): 2511-2521.
Toyosaki, T. and M. Koketsu (2007). "Antioxidant effects of the water-soluble fraction of baked sponge cake made with silky fowl egg: comparison with White Leghorn egg." Br Poult Sci 48(4): 449-453.
Urbonaviciene, D. and P. Viskelis (2017). "The cis -lycopene isomers composition in supercritical CO 2 extracted tomato by-products." LWT - Food Science and Technology 85: 517-523.
Vitaglione, P., F. Morisco, N. Caporaso and V. Fogliano (2005). "Dietary Antioxidant Compounds and Liver Health." Critical Reviews in Food Science and Nutrition 44(7-8): 575-586.
Zhao, C. L., Y. Q. Yu, Z. J. Chen, G. S. Wen, F. G. Wei, Q. Zheng, C. D. Wang and X. L. Xiao (2017). "Stability-increasing effects of anthocyanin glycosyl acylation." Food Chem 214: 119-128.
Ziabakhsh Deylami, M., R. Abdul Rahman, C. P. Tan, J. Bakar and L. Olusegun (2016). "Effect of blanching on enzyme activity, color changes, anthocyanin stability and extractability of mangosteen pericarp: A kinetic study." Journal of Food Engineering 178: 12-19.
ارسال نظر در مورد این مقاله