Subject Areas :
سارا انصاری
1
(
دانشجوی دکتری گروه علوم و صنایع غذایی، واحد علوم و تحقیقات،دانشگاه آزاداسلامی ، تهران، ایران
)
ابراهیم حسینی
2
(
گروه علوم و صنایع غذایی،واحد علوم و تحقیقات،دانشگاه آزاد اسلامی،تهران،ایران
)
ندا مفتون آزاد
3
(
بخش تحقیقات فنی و مهندسی، مرکز تحقیقات کشاورزی و منابع طبیعی فارس، زرقان، ایران
)
عسگر فرحناکی
4
(
گروه علوم و صنایع غذایی، دانشکده کشاورزی، دانشگاه شیراز، شیراز، ایران
)
غلامحسن اسدی
5
(
2گروه علوم و صنایع غذایی، واحد علوم و تحقیقات ، دانشگاه آزاد اسلامی ،تهران، ایران
)
Keywords:
Abstract :
- جلیلی، ح. 1380 . روش بهینه سازی تولید انجیر مرطوب جهت بهبود کیفیت محصول. گزارش نهایی، شماره 0-11-80 ، کارگروه پژوهش، آمار و فناوری اطلاعات استان فارس.
2- فقیه، ح. و ثابت سروستانی، ج. 1380. انجیر کاشت، داشت و برداشت. انتشارات راه گشا، شیراز، ص 16 - 21.
3- مرکز آمار سازمان جهاد کشاورزی. 1390. وب سایت: (<http://dpe.agrijahad.ir/portal/Home/Default.aspx CategoryID=2ee4fad0-7ee6-4a0d-883c-19f306d74f67>)
4- Buedo, A. P., Elustondo, M. P. & Urbicain, M. J. 2001. Non-enzymatic browning of peach juice concentrate during storage. Innovative Food Science and Emerging Technologies, 1, 255–260.
5- Burks, C.S., Dowell, F.E. & Xie, F. 2000. Measuring fig quality using near-infrared spectroscopy. Journal of Stored Products Research, 36, 289–296.
6- Cai, C.H.，Guo, J. & Zeng, Q.X. 2007. Effect of Storage on Non-enzymatic Browning of Hemi-dried Litchi Fruit. Food Science, 28(10), 526-532.
7- Carabasa-Giribet, M. & Ibarz-Ribas, A. 2000. Kinetics of colour development in aqueous glucose systems at high temperatures. Journal of Food Engineering, 44, 181–189.
8- Cerrutti, P., Resnik, S. L., Seldes, A. & Fontan, C. F. 1985. Kinetics of deteriorative reactions in model food systems of high water activity: glucose loss, 5-Hydroxymethylfurfural accumulation and fluorescence development due to nonenzymatic browning. Journal of Food Science, 50, 627–630.
9- Chutintrasri, B. & Noomhorm, A. 2007. Color degradation kinetics of pineapple puree during thermal processing. Lebensmittel Wissenschaft und Technologie, 40, 300–306.
10- Cioroi, M. 2008. 5-hydroxymethylfurfural: a possible indicator in the preservation abilities of the thermally processed food. Revue Roumaine de Chimie, 53(5), 379–382.
11- Demirbuker, D., Simsek, S . & Yemenicioglu, A. 2004. Potential application of hot rehydration alone or in combination with hydrogen peroxide to control pectin methylesterase activity and microbial load in cold-stored intermediate-moisture sun-dried figs. Journal of Food Science, 69(3), C170-C178.
12- Doymaz, I. 2005. Sun drying of figs: an experimental study. Journal of Food Engineering, 71, 403–407.
13- FAO. 2010. Statistical Database. Available at: http://www.fao.org (accessed: Jan. 2013).
14- Feeney, R.E. & Whitaker, J.R.1982. The Maillard reaction and its prevention. in: Food protein deterioration: mechanisms and functionality (Editor: J.P. Cherry). Washington: American Chemical Society, Chapter 9, pp. 201–229
15- Frank, D. 2002. Investigation of the biochemical basis of browning during the storage of sultanas. Ph.D. Thesis, Food Safety Authenticity and Quality Unit, Victoria University of Technology, Werribee, Victoria Australia.
16- Ibarz, A., Pagaan, J & Garza, S. 2000. Kinetic models of non-enzymatic browning in apple puree. Journal of the Science of Food and Agriculture, 80, 1162-1168.
17- Johnson, J.R., Braddock, R.J. & Chen, C.S. 1995. Kinetics of Ascorbic Acid Loss and Nonenzymatic Browning in Orange Juice Serum: Experimental Rate Constants. Journal of Food Science, 60, 502–505.
18- Liu, SC., Chang, HM. & Wu, SB. 2003. A study on the mechanism of browning in mei liqueur using model solutions. Food Research International, 36, 579–585.
19- Lozano, J. E. 2006. Inhibition and Control of Browning. in: Fruit Manufacturing (Editors: G.V. Barbosa-Ca´novas). Camino La Carrindanga, Springer, pp. 183-210.
20- Maltini, E., Torreggiani, D., Venir, E. & Bertolo, G. 2003. Water activity and the preservation of plant foods. Food Chemistry, 82, 79–86.
21- Martins, S. I. F. S. 2003.Unravelling the Maillard reaction network by multiresponse kinetic modeling. Ph.D. Thesis, Wageningen University, The Netherlands.
22- Martins, S., Jongen, W. & van Boekel, M. 2001. A review of Maillard reaction in food and implications to kinetic modeling. Trends in Food Science and Technology, 11, 364–373.
23- Matic, J. J., Saric, B. M., Mandic, A. I., Milovanovic, I. L., Jovanov, A. I. & Mastilovic, J. S. 2009. Determination of 5-hydroxymethylfurfural in apple juice. Food Processing, Quality and Safety, 1(2), 35-39.
24- Nursten, H.E. 2005. The Maillard Reaction Chemistry, Biochemistry and Implications. Royal Society of Chemistry, Thomas Graham House, Cambridge CB4 0WF, UK, pp. 1-57.
25- Ozhan, B., Karadeniz, F. & Selen Erge, H. 2010. Effect of storage on nonenzymatic browning reactions in carob Pekmez. International Journal of Food Science and Technology, 45, 751–757.
26- Peterson, B. I., Tong, C., Ho, C. & Welt, B. A. 1994. Effect of moisture content on Maillard browning kinetics of a model system during microwave heating. Journal of Agricultural and Food Chemistry, 42, 1884–1887.
27- Roos, Y.H. 1995. Reaction kinetics. in: Phase transitions in foods. (Editor: S. L. Taylor). Academic Press, INC, pp. 271-312.
28- Rufián-Henares, J. A., Andrade, C.D. & Morales, F.J . 2009. Non-enzymatic browning: The case of the Maillard reaction. in: Assessing the generation and bioactivity of neo-formed compounds in thermally treated foods. (Editors: C. Delgado-Andrade & J. A. Rufián-Henares). Granada, pp: 19-21.
29- Soria, A.C., Olano, A., Frias, J., Penas, E. & Villamiel, M. 2009. 2-Furoylmethyl amino acids, hydroxymethylfurfural, carbohydrates and β-carotene as qualitymarkers of dehydrated carrots. Journal of the Science of Food and Agriculture, 89, 267–273.
30- Stamp, J. A. & Labuza, T. P. 1983. Kinetics of the Maillard reaction between aspartame and glucose in solution at high temperatures. Journal of Food Science, 48, 543–547.
31- Toribio, J. L. & Lozano, J. E. 1984. Nonenzymatic browning in apple juice concentrate during storage. Journal of Food Science, 49, 889–892.
32- Wang, H. Y., Hu, X. S., Chen, F., Wu, J. H., Zhang, Z. H., Liao, X. J. & Z.F. Z. F. 2006. Kinetic analysis of non-enzymatic browning in carrot juice concentrate during storage. European Food Research and Technology, 223(2), 282-289.