Subject Areas :

سید احمد شهیدی ¹ , مهین مؤتمنی ² , آزاده قربانی حسن‌سرایی ³ , آرش کوچکی ⁴

1 - گروه علوم و صنایع غذایی، واحد آیتاالله آملی، دانشگاه آزاد اسلامی، آمل، ایران
2 - گروه علوم و صنایع غذایی، واحد آیتاالله آملی، دانشگاه آزاد اسلامی، آمل، ایران
3 - گروه علوم و صنایع غذایی، واحد آیتاالله آملی، دانشگاه آزاد اسلامی، آمل، ایران
4 - دانشیار گروه علوم و صنایع غذایی، دانشگاه فردوسی مشهد، مشهد، ایران

Received: 2014-05-05 Accepted : 2016-11-13 Published : 2015-03-21

Keywords:

References:

1-      بلوریان، ش. گلی موحد، غ. افشاری، م. مدد نوعی، ف. و کرمی، ف . 1389. بررسی مقاومت حرارتی و کارایی مخلوط هالی روغن پالم اولئین و کلزا در سرخ کردن چیپس سیب زمینی.  مجله علمی- پژوهشی صنایع غذایی، جلد 3، سال دوازدهم، شماره 1، 46-32.

2-      کاوسی، پ. 1383. تعیین عمر مفید دو نمونه روغن فرموله شده سرخ کردنی در مقیاس پایلوت و بررسی عمر انباری چیپس تولیدی. پایان نامه کارشناسی ارشد صنایع غذایی، دانشگاه علوم پزشکی شهید بهشتی، 27،46 .

3- مؤسسه استاندارد وتحقیقات صنعتی ایران، 1375. روغن ها و چربی های حیوانی و گیاهی - اندازه گیری مقدار ترکیبات قطبی. استاندارد ملی ایران، شماره 4087،  تجدید نظر اول.

 

4 - Arroyo, R. Cuesta, C, sanchez, J. 1995.  High-Performance size exclusion chromatography of palm olein used for frying.  Fat Sci. Technol, 97:292-296.

5 –Berger, K. 2005. The use of palm oil in frying, Malaysian palm oil promotion council, pp. 15,23-24

1)      Girard, B. and Mazza, G. 1998. Produtos Funcionales derivados de lãs uvas y de los cítricos. Cap 5. In: Mazza, G., Acribia, S.A. (Eds.), Alimentos Funcionales: aspectos bioquímicose deprocesado. Zaragoza, Espana, pp. 141–182.

2)      Kennedy, J. A., Hayasaka, Y., Vidal, S., Waters, E. J. and Jones, G. P. 2001. Composition of grape skin proanthocyanidins at different stages of berry development. Journal of Agricultural & Food Chemistry. 49: 5348–5355.

3)      Khandare, V., Walia, S., Singh, M. and Kaur, Ch. 2011. Black carrot (Daucus carota ssp. sativus) juice: Processing effects on antioxidant composition and color. Journal Food & Bioproducts Processing. 89: 482-486.

4)      King, R. C., Sims, C. A., Moore, L. F. and Bates, R. P. 1988. Effects of maturity, skin contact and carbonation on the quality of sterile filtered white Muscadine grape juice. Journal of Food Science. 53: 1474–1485.

5)      Kunzek, H., Kabbert, R. and Gloyna, D. 1999. Aspects of material science in food processing: changes in plant cell walls of fruits and vegetables– a review. Journal of Springer-Verlag. 208: 233–250.

6)      Lee, J., Durst, R. W. and Wrolstad, R. E. 2005. Determination of total monomeric anthocyanin pigment content of fruit juices, beverages, natural colorants, and wines by the pH differential method: Collaborative study. Journal of AOAC international, 88, 1269-1278.

7)      Lee, Y., Cesario, T., Wang, Y., Shanbrom, E. and Thrupp, L. 2003. Antibacterial activity of vegetables and juices. Journal of Nutrition. 19: 994–996.

8)      Lee, J. and Wrolstad, R. E. 2006. Extraction of anthocyanins and polyphenolics from blueberry processing waste. Journal of Food Science. 69: 564–573.

9)      Lewis, V. M., Esselen, W. B. and Fellers, C. R. 1949. Nonenzymatic browning of foodstuffs. Nitrogen- free carboxylic acids in the browning reaction. Journal of International Engineering Chemistry. 41: 2591-2599.

10)  MacDougall, D. B. 2002. Colour measurement of food. Colour in food. CRC Press.

11)  McCann, M. C. and Roberts, K. 1991. The cytoskeletal basis of plant growth and form. In: Architecture of the Primary Cell Wall (edited by C.W. Lloyd). Pp. 109–129. London: Academic Press.

12)  Montgomery, C. D. 2001. Design and analysis of experiments, fifth edition. Wiley, New York.

13)  Montgomery, M., Reyes, F., Cornwell, C. and Beavers, D. 1982. Sugars and acid analysis and effect of heating on color stability of northwest Concord grape juice. Journal of Food Science, 47, 1883-1885.

14)  Nagel, C. W. and Wulf, L. W., 1979. Changes in the anthocyanins, flavonoids and hydroxycinnamic acid esters during fermentation, and aging of Merlot and Cabernet Sauvignon, American Journal of Enol. Viticuit., 30: 111-6.

15)  Park, Y. K., Park, E., Kim, J. S. and Kang, M.H. 2003. Daily grape juice consumption reduces oxidative DNA damage and plasma free radical levels in healthy Koreans. Mutat. Res. 529: 77–86.

16)  Rein, M. J. and Heinonen, M. 2004. Stability and enhancement of berry juice color. Journal of Agricultural & Food Chemistry. 52: 3106–3114.

17)  Purohit, S. S. and Mathur, S. K. 1999. Biotechnology-Fundamentals and Applications, Agro Botanica, Annis Offset Printers, New Delhi, India.

1)      Reynolds, T. H. 1965. Chemistry of nonenzymatic browning II. Advances in Food Research. 14: 167-176.

2)      Ribereau-Gayon, P. 1959. Recherches sur les Anthocyannes des Vegetaux, Appliocation au Genre Vitis, LibrairieGenerale Enseignement, Paris, p. 114.

3)      Rhodes, P. L., Mitchell, J. W., Wilson, M. W. and Melton, L. D. 2006. Antilisterial activity of grape juice and grape extracts derived from Vitis vinifera variety Ribier. International Journal of Food Microbiology. 107: 281–286.

4)      Sastry, L. V. L. and Tischer, R. G. 1952. Behavior of the anthocyanin pigments in Concord grapes during heat processing and storage, Journal of Food Technology. 6: 82.

5)      Skrede, G. 1985. Color quality of blackcurrant syrups during storage evaluated by Hunter L’, a’, b’ values. Journal of Food Science.50: 514-525.

6)      Sowbhagya, H. B. and Chitra, V. N. 2010. Enzyme-assisted extraction of flavorings and colorants from plant materials. Crit. Rev. Journal of Food Nutrition. 50: 146–161.

7)      Soyer, Y., Koca, N. and Karadeniz, F. 2003. Organic acid profile of Turkish white grapes and grape juices. Journal of Food Composition and Analysis. 16: 629-636.

8)      Striegler, R. K. and Justin, M. 2004. Grape Juice. Processing Fruits.CRC Press.

9)      Wang, W., Xu, S. and Jin, M., 2009. Effects of different maceration enzymes on yield, clarity and anthocyanin and other polyphenol content in blackberry juice. International Journal of Food Science & Technology. 44: 2342–2349.