Amiri-Aghdaei, S., Aelami, M., Rezaei, R. 2010. Influence of fleawort seed hydrocolloid on physicochemical and sensory characteristics of low fat yoghurt. Iranian Food Science and Technology Research Journal, 6(3): 201-209 [In Persian].
Azizi, S., Mortazavi, A., Shafafi, M., Hooshmand, M. 2016. Effect of soy protein isolate (SPI) and salep gum on physicochemical and sensory properties of low fat whipped cream. Journal of Innovationn in Food Science and Technology, 7(4): 9-18 [In Persian].
Bench, A. 2007. Water binders for better body: improving texture and stability with natural hydrocolloids. Food and Beverage Asia, 32-35.
ISIRI. 1999. Method for sensory evaluation of cream. Institute of Standards and Industrial Research of Iran, No. 4939 [In Persian].
ISIRI. 2007. Milk and milk products – Determination of titrable acidity and pH value – Test method. Institute of Standards and Industrial Research of Iran, No. 2852 [In Persian].
ISIRI. 2011. Milk – Determination of fat content. Institute of Standards and Industrial Research of Iran, No. 384 [In Persian].
ISIRI. 2011. Pasteurized and UHT cream specifications and test methods. Institute of Standards and Industrial Research of Iran, No. 191, 3rd Revision [In Persian].
ISIRI. 2015. Milk, cream and evaporated milk – Determination of total solids content (Reference method). Institute of Standards and Industrial Research of Iran, No. 11328 [In Persian].
Borrud, L.G., Tippett, K.S. and Mickle, S.J. 1994. Food sources of fat in USDA’s continuing survey of food intakes by individuals 1989-91. Peresented at American Pablic Health Association 122nd Annual Meeting.
Bostan, A., Razavi, S.M.A. and Farhoosh, R., 2010, Optimization of hydrocolloid extraction from wild sage seeds (Salvia macrosiphon) using response surface methodology, International Journal of Food Properties, 13(6): 1380-1392.
Fadavi, G., Mohammadifar, M., Zargaran, A., Azadnia, E. 2013. The study of composition, molecular weight and rheological caracteristics of Zedo gum exudates from Amygdalus scoparia. Iranian Journal of Nutrition Sciences & Food Technology, 7(5): 35-41 [In Persian].
Farahnaki, A., Majzoobi, M., Mesbahi, G. 2010. Properties of Hydrocolloids in Food. Nashre Elm Publication, Tehran, Iran [In Persian].
Farahnaki, A., Safari, Z., Ahmadi, F. 2009. Production of low fat cream by gelatin as a fat replacer. 18th Natinal Congress of Foos Sciene and Technology, Mashhad, Iran [In Persian].
Faraji, B., Emamjomeh, Z., Mohebi, M., Judaki, H. 2015. Effect of Qodume shirazi seed gum on stability of confectionery cream. 3rd Natinal Congress of Foos Sciene and Technology, Ghoochan, Iran [In Persian].
Fenderesi, S., Golestan, L., Farahmandfar, R. 2015. Effect of adding round raisin consentrate, pectin, and Zedo gum on sensory, microbial, and physicochemical properties of stirred yogurt. 3rd Natinal Congress of Foos Sciene and Technology, Ghoochan, Iran [In Persian].
Ghasempour, Z., Alizadeh, M., Bari, M. 2012. Optimization of probiotic yoghurt production containing Zedo gum. International Journal of Dairy Technology, 65 (1): 118-125.
Hassan-Alizadeh, M., and Khodaeiyan, F. 2016. Investigation of rheological and sensory properties of stirred fruit yogurt containing Qodume shirazi mucilage. MS Thesis of Food Science and Technology, Tehran University, Iran [In Persian].
Hoffmann, W. 2011. Cream, 2nd ed., Academic Press, London, 920-925.
Koocheki, A., Mortazavi, S.A., Shahidi, F., Razavi, S.M.A. and Taherian, A.R. 2009. Rheological properties of mucilage extracted from Alyssum homolocarpum seed as a new source of thickening agent. Journal of Food Engineering. 91: 490-496.
Koocheki, A., Mortazavi, S.A., Shahidi, F. Razavi, S.M.A. Kadkhodaee, R. and Milani, J.M. 2010. Optimization of mucilage extraction from Qudume Shirazi seed (Allyssum homolocarpum) using response surface methodology. Food Process Engineering, 33: 861-882.
Koocheki, A., Taherian, A.R., Razavi, S.M.A. and Bostan, A. 2011. Response surface methodology for optimization of extraction yield, viscosity, hue and emulsion stability of mucilage extracted from Leidium perfoliatum seeds. Food Hydrocolloids, 23: 2369-2379.
Mashayekhi, S., Yasini, A., Daneshi, M. 2016. Effect of adding Persian gum and sodium caseinate on textural, stability, organoleptical, and rheological properties of whipped cream. MS Thesis of Food Science and Technology,
Yazd Branch, Islamic Azad University, Iran [In Persian].
Mostafavi, F., Kadkhodai, R., Emadzadeh, F., Koochaki, A. 2017. Evaluating rheological behaviour of tragacanth gum blend with QodoumeShirazi, Farsi and locust bean gums. Iranian Journal of Food Science and Technology, 63(14): 129-141 [In Persian].
Nabizadeh, F., Khosrowshahi, A., Zomorodi, S. 2014. Influence of ultrafiltered milk permeate and zedo gum on qualitative properties of doogh. Journal of Food Research, 23(4): 567-580 [In Persian].
Najafi, N., Khosrowshahi, A., Zomorodi, S. 2016. Effect of Zedo gum on quality, sensory, and rheological properties of doogh containing Marjoram essential oil. 1st Scientific Conference of Food Science and Technology, Tehran, Iran [In Persian].
Rafee, N., Ehsani, M., Mazloumi, M., Ebrahimzadeh Mosavi, M. 2006. Influence of Type and Amount of Stabilizers on Stability of UHT Cream. Iranian Journal of Nutrition Sciences & Food Technology, 1(1): 45-49 [In Persian].
Rahimi, S., and Abbasi, S. 2013. Characterization of some physicochemical and gelling properties of Persian gum. Innovative Food Technologies, 1(4): 13-27 [In Persian].
Sadeghi, F., Shahidi, F. Koochaki, A., Mohebi, M. 2015. Effect of Qodume shirazi seed gum substitution by guar in almond jelly gum formulation. 1st Natinal Congress of Snack Foods, Mashhad, Iran [In Persian].
Seyfoddin, H., Koocheki, A., Razavi, S., Milani, E. 2016. Time-dependent behavior of low fat mayonnaise prepared with Lepidium perfoliatum seed gum and whey protein concentrate. Journal of Food Science and Technology, 13(59): 97-107 [In Persian].
Vanderghem, C., Bodson, P., Danthine. S, Paquot, M., Deroanne, C. and Blecker, C. 2010. Milk fat globule membrane and buttermilks: from composition to valorization. Biotechnology, Agronomy, Society and Environment, 14(3): 485-500.
Wang, C.H., He, X.W. and Huang Q. 2014. Physicochemical properties and application of micronized cornstarch in low fat cream. Journal of Food Engineering, 116: 881–888.
)
ارسال نظر در مورد این مقاله