Subject Areas :
1 - دانشجوی کارشناسی ارشد علوم و صنایع غذایی، دانشکده کشاورزی، واحد دامغان، دانشگاه آزاد اسلامی، دامغان، ایران
2 - استادیار گروه علوم و صنایع غذایی، دانشکده کشاورزی، واحد دامغان، دانشگاه آزاد اسلامی، دامغان، ایران
Keywords:
Abstract :
1.مقصودلو، ی.1382. تکنولوژی تولید سوهان. تهران: انتشارات علوم کشاورزی، 66 صفحه.
2.میرزایی، م.، مصباحی غ.، ابراهیم‌زاده موسوی، م.، امین لاری، م.1384. بررسی امکان جایگزینی سوکروز با شربت ذرت غنی از فروکتوز در نوشابه‌های غیرالکلی گازدار. مجله علوم کشاورزی ایران، 3: 793-783.
3.موسسه استاندارد و تحقیقات صنعتی ایران.1391. آیین کار تولید سوهان خوراکی. استاندارد ملی ایران، شماره 1480. چاپ اول.
4.موسسه استاندارد و تحقیقات صنعتی ایران.1391. ویژگی‌ها و روش‌های آزمون سوهان خوراکی. استاندارد ملی ایران، شماره 2612 تجدیدنظر اول.
5. Akbar, E.,Yaakob,Z.,Kamarudin,SK.,Ismail, M., Salimon, J. 2009. Characteristic and composition of Jatropha curcas oil seed from Malaysia and its potential as biodiesel feedstock feedstock. European journal of scientific research, 29(3): 396-403.
6. Bornstein, B.L., Wiet, S.G., Pombo, M. 1993. Sweetness adaptation of some carbohydrate and high potency sweeteners.Food science, 58(3):595-598.
7. Coleman, P.E. and Harbers, C.A.1983. High fructose corn syrup: replacement for sucrose in angel cake. Journal of Food Science, 48(2): 452-456.
8. Clydesdale, F.M., Griffen, R.W., Holcomb, LM. 1995. Effect of color and sweeteners on the sensory characteristic of soft drink. Journal of Food Quality, 18: 425-442.
9. Doescher, L. C.and Hoseney, RC. 1985. of Sugar-Snap Cookies1. Cereal Chem, 62(4): 263-266.
10. Decker, N.R. and Ziegler, GR. 2003. Mechanical properties of aerated confectionery. Department of FoodScience, Journal of Texture Studies, 4:437-448.
11. Deroos,R.S. 2005. Flavor release from chewing gum, In flavor science and Technology, 3: 355-358.
12. Farhoosh, R. and Moosavi, S.M. 2010. Evaluating the performance of peroxide and conjugated diene values in monitoring quality of used frying oils. Journal of Agricultural Science and Technology, 11: 173-179.
13. Gabarra, R. and Hartel,W. 1998. Corn syrup solids and there saccharide fractions affect crystallization of amorphous sucrose. Journal of Food Science, 63.
14. Guneser, O. and Zorba, M. 2014. Effect of emulsifiers on oil separation problem and quality characteristics of Tahin Helva during storage. Journal of food science andtechnology, 5 (6):1085-1093.
15. Hodge, J. E. and Osman, E. Carbohydrates OF.1976. Principles of food science part I. Food Chemistry, 53-71.
16. Hough, C.A., Parker, K.J., Vlitos, A.J. 1979. Development in sweeteners-1. London: ppliedScience Publishers.
17. Honey, H. 2007. characteristics and test method, Iran standard and industrial research institute, no. 92:53-71.
18. Johnson, J. M., Harris, C. H., Barbeau, W.E. 1989. Effects of high-fructose corn syrup replacement for sucrose on browning, starch gelatinization, and sensory characteristics of cakes. Cereal chemistry (USA).
19. Jakson, E.B. 1995. Sugar confectionary manufacture, Chapman & hall. 22: 280-283.
20. Kaur, A., Amarjeet, K., Bakhshi, A. K. 2005. Development of free cakes by using whey protein concentrates. Advances in Food Sciences ISSN 1431-7737.27(1): 2-5.
21. Meyer, S. and Eiriha, W. 2002. Optimizing sweetener blends for low calorie beverages. Food Technology, 56:42-45.
22. Mashak, Z., Sodagari,H., Moradi,B. 2014. Microbiological and chemical quality of sohan: An Iranian Traditional Confectionary Product. Journal of Food Quality and Hazards Control, 1:56-60.
23. Reinheimer, MA., Mussati, S., Scenna, N.J., Pérez,G.A. 2010. Influence of the microstructure and composition on the thermal–physical properties of hard candy and cooling process. Journal of Molecular Structure, 980(1), 250-256.
24. Sumnu, S.G.and Sahin, S.2008. Advances in deep-fat frying of foods. CRC pess. And high potency sweeteners. Journal of Food Science, 58: 595-598.
25. Sanchari,C. and Utpal, R.2014.Artificial sweeteners – a review. J Food Sci Techonal, 51(4): 611-621.
26. Vandermaarel, M.J., anderveen, B.V., Uitdehaag,J.C., Leemhuis,H., Dijkuizen, L.2002. Propertiesand applications of starch – converting enzymes of the alpha- amylase family.Journal of Biotechnology, 94(2): 137-155.
27. Veruma-Bernardi, MR., Lee, K., Palchak, T., Bordi, PL. 2015. Chocolate milk sweetened with Stevia: Acceptance by Children. Journal of Obesity and Overweight, 1(1):1-5.