بررسی امکان غنی سازی پاستیل با کلسیم و ویتامین D3

Abbasi S, Mohammadi S and Rahimi S, 2011. Partial substitution of gelatin with Persian gum and use of olibanum in production of functional pastille. Iranian Journal of Agricultural Science 42 (1): 121-131.

Abbasi S and Rahimi S, 2007. Introduction of an unknown local plant gum: Persian gum (zedu gum). Flour and Food Industry Magazine 4: 42-51.

Amjadi S, Ghorbani M, Hamishehkar H and Roufegarinejad L, 2018. Improvement in the stability of betanin by liposomal nanocarriers: its application in gummy candy as a food model. Food Chemistry 22(1).

Bauernfeind JC and Lachance PA, 1991. Nutrient additions to food: nutritional, technological and regulatory aspects 48 (2).

Bishop N, 1999. Rickets today-children still need milk and sunshine. Mass Medical Soc.

Boland AB, Delahunty CM and Van Ruth SM, 2006. Influence of the textire of gelatin gels and pectin gels on strawberry flavor release and perception. Food Chemistry 96:452-460.

Braegger C, Campoy C, Colomb V, Decsi T, Domellof M, Fewtrell M and Turck D, 2013. Vitamin D in the healthy European paediatric population. Journal of pediatric gastroenterology and nutrition 56(6): 692-701.

Canan T, Bige I, Omer C and Melic KA, 2013. Research on the fortification applications for jelly confectionery. Journal of Food, Agriculture & Environment 11 (2): 152-157.

Charoen R, Savedboworn W, Phuditcharnchnakun S and Khuntaweetap T, 2015. Development of Antioxidant Gummy Jelly Candy Supplemented with Psidium guajava Leaf Extract. King Mongkut’s University of Technology North Bangkok International Journal of Applied Science and Technology 8(2): 145-151.

Clarke NM and Page JE, 2012. Vitamin D deficiency: a paediatric orthopaedic perspective. Current opinion in pediatrics 24(1): 46-49.

Demars L and Ziegler G, 2001. Texture and structure of gelatin/pectin-based gummy confections. Food Hydrocolloids 15: 643-653.

Dennehy C and Tsourounis C, 2010. A review of select vitamins and minerals used by postmenopausal women. Maturitas 66(4): 370-380.

Fiyouzi B, Mazaheri tehrani M and Khazaii pool A, 2014. Formulation of date jelly product and condensed whey and its physicochemical and sensory properties. Iranian food science and technology researche Journal 12 (1): 78-61.

Garrido JI, Lozano JE and Genovese DB, 2015. Effect of formulation variables on rheology, texture, colour, and acceptability of apple jelly: Modelling and optimization. LWT-Food Science and Technology 62(1): 325-332.

Ganesan B, Brothersen C and McMahon DJ, 2011. Fortification of Cheddar cheese with vitamin D does not alter cheese flavor perception. Journal of dairy science 94(7): 3708-3714.

Glerup H, 2000. Vitamin D deficiency among immigrants. Ugeskrift for laeger 162(46): 6196-6199.

Gerstner G, 2001. Calcium citrate in fortified–food applications. Food Product Design, December 1-5.

Institute of Medicine, Food and Nutrition Board. Dietary Reference Intakes: calcium, phosphorus,magnesium, vitamin D and fluoride. Washington, D.C.: National Academy Press; 1997. www.iom.edu/

Jafari T, Askari G, Mirlohi M, Javanmard SH, Faghihimani E and Fallah AA, 2016. Stability of Vitamin D₃ in fortified yoghurt and yoghurt drink (Doogh). Advanced Biomedical Research 5: 1-5.

Jeffery MS, 2001. Grained and ungrained confections. In Manufact. Conf  73 (11): 47-48.

Kaushik R and Arora S, 2017. Effect of calcium and vitamin D₂ fortification on physical, microbial, rheological and sensory characteristics of yoghurt. International Food Research Journal 24(4): 1744-1752.

Kazmi SA, Vieth R and Rousseau D, 2007. Vitamin D3 fortification and quantification in processed dairy products. International Dairy Journal 17: 753–759.

Lau MH, Tang J and Paulson AT, 2000. Texture profile and turbidity of gellan/gelatin mixed gels. Food Research International 33(8): 665-671.

Lees R, 1980. Faults, Causes and Remedies-in Sweet and Chocolate Manufacture. Specialized Publications (Books).

Leskaite D, Jasutiene I, Malinauskyte E, Kersiene M. and Matusevicius P, 2016. Fortification of dairy products with vitamin D3. International Journal of Dairy Technology 69(2): 177-183.

O'connor A and Benelam B, 2011. An update on UK Vitamin D intakes and status, and issues for food fortification and supplementation. Nutrition Bulletin 36(3): 390-396.

Papandreou D, Malindretos P, Karabouta Z and Rousso I, 2009. Possible health implications and low vitamin D status during childhood and adolescence: an updated mini review. International journal of endocrinology 2010.

Pearce SH and Cheetham T. D, 2010. Diagnosis and management of vitamin D deficiency. Bmj 340(11): 5664-5669.

Rezaee R, Shahidi F, Elahi M, Mohebi M and Nasiri M, 2011. Plum texture profile analysis, sensory and instrumental methods and formulation Optimization. Iranian Journal of food science and technology 8 (1): 30-39.

Takahashi T, Hayakawa M, Kumagai M, Akiyama Y and Kohyama K, 2009. Relations among mechanical properties, human bite parameters, and ease of chewing of solid foods with various textures. Journal of food engineering 95(3): 400-409.

Shahkhalili Y, Murset C, Meirim I, Duruz E, Guinchard S, Cavadini C and Acheson K, 2001. Calcium supplementation of chocolate: effect on cocoa butter digestibility and blood lipids in humans. The American journal of clinical nutrition 73(2): 246-252.

Singh G and Muthukumarappan K, 2008. Influence of calcium fortification on sensory, physical and rheological characteristics of fruit yogurt. LWT-Food Science and Technology 41(7): 1145-1152.

Szczesniak AS, 2002. Texture is a sensory property. Food Quality and Preference 13: 215-225.

Valencia FE, Cortes RM and Roman MO, 2013. Quality assessment of cape gooseberry candy with added calcium without sucrose. Biotecnología en el Sector Agropecuario y Agroindustrial 11(1): 47-56.

Webb AR, Kift R, Durkin MT, O’brien SJ, Vail A, Berry JL and Rhodes LE, 2010. The role of sunlight exposure in determining the vitamin D status of the UK white adult population. British Journal of Dermatology 163(5): 1050-1055.

Wharton B and Bishop N, 2003. Rickets. The Lancet 362(9393): 1389-1400.

Zhang Y and Barringer S, 2017. Effect of hydrocolloids, sugar, and citric acid on strawberry volatiles in a gummy candy. Journal of Food Processing and Preservation 42(1).