بررسی کاربرد عصاره روناس به عنوان رنگ طبیعی بر ویژگی های کیفی دسر شیری طعم دار

1 Maazian, R., Mohebi, M., Shahidi, A. (2013). Application of red beet as edible colorant and studying its stability. 21th Congress of Food Science and Technology, Shiraz university (In Persian).
2 Mahdizade Moghaddam, J., Rahimi, S. (2017). Investigation on the Effects of Various Solvents on the Extraction of Carotenoids with Antioxidant Activity from Pumpkin. Iranian Food Science and Technology Research Journal, 13 (2): 426–435 (In Persian).
3 Makkizadeh, M., Farhoudi, R., Naghdi badi, H.A., Mehdizadeh A. (2006). Assigning the best treatment for increasing germination of three medicinal plants seeds: Rubia tinctourum L., Echinacea angustifolia D.C. and Myrtus communis L. Iranian Journal of Medicinal and Aromatic Plants, 22: 105–116 (In Persian).
4 Fatahi, A. (2006). Measurment of effective factors productivity on madder production in Yazd province. Pajouhesh & Sazandegi, 72: 38–43 (In Persian).
5 Namjuyan, M.H., Rezaee, A., Moeenizadeh, H. (2010). Investigation on the quantitative and qualitative properties of madder root in three different climates in Fars province. Iranian Journal of Field Crops Research, 8(1): 20–25 (In Persian).
6 De Santis, D., Moresi, M. 2007. Production of alizarin extracts from Rubia tinctorum and assessment of their dyeing properties. Industrial Crops and Products, 26(2):151–162.
7 Dufossé, L. 2014. Anthraquinones, the Dr Jekyll and Mr Hyde of the food pigment family. Food Research International, 65:132–136.
8 Maamuri, M.A., Pooraref, N. (2012). Extraction of Alizarin from madder root. National congress of Natural Products and Medicinal Plants, the Medical university of North Khorasan (In Persian).
9 Derksen, G.C.H., Naayer,, M., van Beek, T.A., Capelle, A., Haaksman, I.K., van Doren, H.A., de Groot, Æ. 2003. Chemical and enzymatic hydrolysis of anthraquinone glycosides from madder roots. Phytochemical Analysis, 14(3):137–144.
10 Derksen, C.H., Van Beek, A. 2002. Rubia Tinctoruml. Studies in Natural Products Chemistry, 26:629-684.
11 Martins, N., Roriz, C.L., Morales, P., Barros, L., Ferreira, I.C.F.R. 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.
12 Toker, O.S., Dogan, M., Caniyilmaz, E. 2013. The effects of different gums and their interactions on the rheological properties of a dairy dessert: A mixture design approach. Food and Bioprocess Technology, 6:896–908.
13 Iranian National Standardization Organization. (2012). Milk and milk products- milk- based desserts- specification and test method. 14681 (In Persian).
14 Ghiasi, F., Majzoobi, M., Farahnaky, A. (2014). Production of functional Milk dessert containing wheat sprout and studying its physicochemical and sensory properties. National Congress of Food Snacks, the research center of food science and technology of Jehad (Mashhad) (In Persian).
15 Arltoft, D., Madsen, F., Ipsen, R.H. 2008. Relating the microstructure of pectin and carrageenan in dairy desserts to rheological and sensory characteristics. Food Hydrocolloids, 22(4):660–673.
16 Ares, G., Gimenez, A., Gambaro, A. 2009. Consumer perceived healthiness and willingness to try functional milk desserts, Influence of ingredient, ingredient name and health claim. Food Quality and Preference, 20:50–56.
17 Szwajgier, D., Gustaw, W. 2015. The addition of malt to milk-based desserts: Influence on rheological properties and phenolic acid content. Food Science and Technology, 62:400–407.
18 Mirarab Razi, S., Mohebbi, M., Haddad Khodaparast, M.H., Koocheki, A. (2014). Comparisons of some sensory, physical and textural characteristics of chocolate dessert containing different amounts of albumin, sodium caseinate, whey protein concentrate. Journal of Research and Innovation in Food Science and Technology, 3(4): 375–388 (In Persian).
19 Jahed, P. (2011). Using of low ester pectin in production of low calorie dessert enriched by whey proteins. MSc dissertation of Food Science and Technology, Tabriz university.
20 Iranian National Standardization Organization. (2002). Cheese and processed Cheese- determination of total solids- test method. 1753 (In Persian).
21 Iranian National Standardization Organization. (2006). Milk and milk products- Determination of titrable acidity and value pH- test method. 2852 (In Persian).
22 Rizk, E.M., El-Kady, A.T., El-Bialy, A.R. 2014. Charactrization of carotenoids (lyco-red) extracted from tomato peels and its uses as natural colorants and antioxidants of ice cream. Annals of Agricultural Science, 59(1): 53–61.
23 Ebdali, S., Motamedzadegan, A. (2013). Effect of partial replacement of solids with gelatin on functional properties of non-fat yogurt. Iranian Journal of Nutrition Sciences & Food Technology, 8(2): 221–229 (In Persian).
24 Razmkhah Sherbiani, S., Razavi, M.A., Behzad, K., Mazaheri Tehrani, M. (2010). Studying the impact of pectin, sage and basil seed gums on physicochemical and sensory properties of zero fat strained yoghurt. Iranian Food Science and Technology Research Journal, 6(1): 27–36 (In Persian).
25 Kim, H. W., Hwang, K. E., Song, D. H., Kim, Y. J., Ham, Y. K., Lim, Y. B., Jeong, T. J., Choi, Y. S. & Kim, C. J. (2015). Wheat fiber colored with a safflower (Carthamus tinctorius L.) red pigment as a natural colorant and antioxidant in cooked sausages. LWT - Food Science and Technology, 64: 350–355.
26 Motamedzadegan, A., Shahidi, S. A., Hosseiniparvar, S. H., Ebdali, S. (2014). Evaluation effects of gelatins types on functional properties of fat free set style yogurt. Iranian Journal of Food Science and Technology, 12(47): 221–230 (In Persian).
26 Rezaee, R., Shahidi, F., Elahi, M., Mohebi, M., Nasiri Mahalati, M. (2012). Texture Profile Analysis of Plum Pastille by Sensory and Instrumental Methods and Optimization of its Formulation. Iranian Food Science and Technology Research Journal, 8(1): 30–39 (In Persian).