ارزیابی ویژگی‌های کاربردی پوشش‌های برپایه آرد تولید شده از دو نان مسطح ایرانی و یک نان حجیم

استاندارد ملی ایران، 1381، گوشت و فرآورده­های آن، تعیین مقدار خاکستر کل- روش آزمون، شماره744، سازمان ملی استاندارد و تحقیقات صنعتی ایران.

رجب زاده ن، 1387، تکنولوژی نان، انتشارات دانشگاه تهران، 340-336، 355-344.

ساهین س، سومنو گ، 1389، ویژگی‌های فیزیکی مواد غذایی، ترجمه جعفری م و کاشانی نژاد م، دانشگاه علوم کشاورزی و منابع طبیعی گرگان، 249-236.

صفری م، 1387، تکنولوژی روغن و چربی‌های خوراکی، انتشارات دانشگاه تهران 380-371.

علی‌پور م، کاشانی‌نژاد م، مقصودلو ی و جعفری م، 1388، بررسی اثر کارآگینان، دمای روغن و زمان سرخ‌کردن بر میزان جذب روغن در محصولات سرخ شده سیب‌زمینی، پژوهش‌های علوم و صنایع غذایی ایران، 1، 27-21.

Aguilera J,Cadoche M, Lopez C and Gutierrez G, 2001.Microstructural changes of potato cells and starch granules heated in oil. Food Research International 34: 939–947.

AOAC, 2006. Official methods of analysis of AOAC international. Washington, DC:Association of Official Analytical Chemists. No. 960.39.

AOAC, 2006. Official Methods of Analysis of AOAC international. Washington, DC: Association of Official Analytical Chemists. No. 950.46.

Barbut SH, 2013. Frying -Effect of coating on crust microstructure, color, & texture of lean meat portion. Meat Science93: 269–274.

Barretto A.C, Pacheco M.T and Pollonio, 2014.Effect of the addition of wheat fiber and partial pork back fat on the chemical composition, texture and sensory property of low-fat bologna sausage containing inulin and oat fiber. Food Science and Technology 35: 100-107.

Barutcu I,Sahin S and Sumnu G, 2009. Effects of microwave frying & different flour types addition on the microstructure of batter coatings. Food Engineering 95: 684–692.

Bengtson R, 2006.The Effect of Novel Frying Methods on quality of Breaded Fried Foods. M.SC. thesis, Polytechnic Institute & State University, Virginia. pp:2,3.

FalgueraV, Pablo Quintero J, Jimenez A, Aldemar Munoz J and Lbarz A, 2011. Edible films and coatings: Structures, active functions and trends in their use. Food Science & Technology 22:292-303.

Gibney A, Butler F and Dwyer E, 1999. Rheology and adhesion of fish batter coating made from flour from Irish grown wheat varieties. Irish Journal of Agriculturaland Food Research 38:241-249.

Huang S.C, Shiau C.Y, Liu T.E, Chu C.L and Hwang D.F, 2005. Effects of rice bran on sensory and physico-chemical properties of emulsified pork meatballs. Meat Science 7:613-619.

Irakli M, Katsantonis D and Kleisiaris F, 2015. Evaluation of quality attributes nutraceutical components and antioxidant potential of wheat bread substituted with rice bran. Cereal Science 65:74-80.

Kassama L S, 2003. Pore development in food during deep-fat frying.Ph.D .thesis, university of McGill, Canada. pp:11-18.

Kilincceker O, Kurt S, 2010a. Effects of chickpea (Cicer arietinum) flour on quality of deep-fat fried chicken nuggets. Journal of Food, Agriculture & Environment 8:47-50.

Kilincceker O, Kurt S, 2010b. The Sensory Quality of Pearl Mullet (Chalcalburnustarichi) Fillets Coated with Different Coating Materials.Fisheries and Aquatic Sciences 10: 471-476.

Mansour EH and Khalil AH, 1999. Characteristics of low-fat beefburgers as influenced by various types of wheat fibres. Journal of the Science of Food and Agriculture 79: 493-498.

Mallikarjunan PK, Ngadi MO and Chinnan MS, 2010. Breaded Fried Foods, CRC press, USA. pp: 125-130.

Mellema M, 2003. Mechanism & reduction of fat uptake in deep fat-fried foods. Trends in Food Science & Technology14:364-373.

Motalebi AA, HasanzatiRostami A, Khanipour AA and Soltani M, 2010. Impacts of whey protein edible coating on chemical and microbial factors of gutted kilka during frozen storage. Iranian Journal of Fisheries Sciences 9:255-264.

Nowzari F, Shabanpour B and Ojagh SM, 2013. Comparison of chitosan–gelatin composite and bilayer coating and film effect on the quality of refrigerated rainbow trout. Food Chemistry141: 1667-1672.

Pan G, Ji S, Liu X and He X, 2015. Vacuum frying of breaded shrimps. LWT - Food Science and Technology 62: 734-739.

Petersson K, Godard O, Eliasson A.C and Tornberg E, 2014. The effects of cereal additives in low-fat sausages and meatballs. Part 2: Rye bran, oat bran and barley fibre. Meat Science 96: 503-508.

Quasem JM, Mazahreh AS, Abu-Alruz K, Afaneh IA, Al-Muhtaseb AH and Magee TRA, 2009. Effect of methyl cellulose coating & pre-treatment on oil uptake, moisture retention & physical properties of deep-fat fried starchy dough system. American Journal of Agricultural & Biological Scienc4:156-166.

Song X, Zhu W, Pei Y, Ai Z and Chen J, 2013. Effects of wheat bran with different colors on the qualities of dry noodles. Cereal Science 58:400-407.

Talukder S and Sharma D.P, 2010. Development of dietary fi ber rich chicken meat patties using wheat and oat bran. Food Scientists and Technologists 47: 224-229.

Yılmaz I, 2005. Physicochemical and sensory characteristics of low fat meatballs with added wheat bran. Food Engineering 69: 369-373.

Yılmaz I and Doglioglu O, 2003. The effect of replacing fat with oat bran on fatty acid composition and physicochemical properties of meatballs. Meat Science 65: 819-823.

Zeng H, Chen J, Zhai J, Wang H, Xia W and Xiong Y.L, 2016. Reduction of the fat content of battered and breaded fish balls during deep-fat frying using fermented bamboo shoot dietary fiber. Food Science and Technology 73: 425-431.