مهار قهوه‌ای شدن غیرآنزیمی و رفتار رنگ در آبنبات‌های ژله‌ای دارچینی فراسودمند طی نگهداری

Algarni EHA, 2020. Extraction of Natural Pigments from Food-Industrial Waste and their Use in the Manufacture of Jelly Candy for a Child. World, 9(4), 33-40.

Abedelmaksoud TG, Mohsen SM, Duedahl-Olesen L, Elnikeety MM and Feyissa AH, 2019. Impact of ohmicsonication treatment on pectinmethylesterase in not-from-concentrate orange juice. Journal of Food Science and Technology, 56, 3951-3956.

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, 256, 156-162.

Ali MR, Mohamed RM and Abedelmaksoud TG, 2021. Functional strawberry and red beetroot jelly candies rich in fibers and phenolic compounds. Food systems, 4(2), 82-88.

Błaszczyk N, Rosiak A and Kałużna-Czaplińska J, 2021. The potential role of cinnamon in human health. Forests, 12(5), 648.

Batada A and Jacobson MF, 2016). Prevalence of artificial food colors in grocery store products marketed to children. Clinical pediatrics, 55(12), 1113-1119.

Bastos DM, Monaro É, Siguemoto É and Séfora M, 2012. Maillard reaction products in processed food: pros and cons (pp. 281-300). London: INTECH Open Access Publisher.

Cedeño-Pinos C, Martínez-Tomé M, Murcia MA, Jordán MJ and Bañón S, 2020. Assessment of rosemary (Rosmarinus officinalis L.) extract as antioxidant in jelly candies made with fructan fibres and stevia. Antioxidants, 9(12), 1289.

Dadali G, Demirhan E, Özbek B, 2007. Color change kinetics of spinach undergoing microwave drying. Drying Technology, 25, 1713-1723.

Darwesh OM, Eweys AS, Zhao YS and Matter IA, 2023. Application of environmental-safe fermentation with Saccharomyces cerevisiae for increasing the cinnamon biological activities. Bioresources and Bioprocessing, 10(1), 12.

Delgado P and Bañón S, 2018. Effects of replacing starch by inulin on the physicochemical, texture and sensory characteristics of gummy jellies. CyTA-Journal of Food, 16(1), 1-10.

Emilda E, 2018. Efek senyawa bioaktif kayu manis cinnamomum burmanii nees ex. Bl.) Terhadap diabetes melitus: kajian pustaka. Journal Fitofarmaka Indonesia, 5(1), 246-252.

Faraji M, Shilchi P and Mahmoudi-Meymand M, 2023. Investigating the amount of coumarin in cinnamon samples as an indicator of safety and authenticity by liquid chromatography. Advances in the Standards and Applied Sciences, 1(3).

Giusti MM and Wrolstad RE 1996. Radish anthocyanin extract as a natural red colorant for maraschino cherries. Journal of food science, 61(4), 688-694.

Hajimonfarednejad M, Ostovar M, Raee MJ, Hashempur MH, Mayer JG and Heydari M, 2019. Cinnamon: A systematic review of adverse events. Clinical Nutrition, 38(2), 594-602.

Hariri M and Ghiasvand R, 2016. Cinnamon and chronic diseases. Drug discovery from mother nature, 1-24.

Helal A, Tagliazucchi D, Verzelloni E and Conte A, 2014. Bioaccessibility of polyphenols and cinnamaldehyde in cinnamon beverages subjected to in vitro gastro-pancreatic digestion. Journal of Functional Foods, 7, 506-516.

INSO 2682, 1395. Jelly Products- Specifications and Test Methods. Iranian National Standardization Organization.

Jahanbakhshi R and Ansari S, 2020. Physicochemical properties of sponge cake fortified by olive stone powder. Journal of Food Quality, 20, 1-11.

Kortei NK and Akonor PT, 2015. Correlation between Hue-Angle and Colour Lightness of Gamma Irradiated Mushrooms. Annals: Food Science and Technology, 16(1).

Kwak EJ and Lim SI, 2004. The effect of sugar, amino acid, metal ion, and NaCl on model Maillard reaction under pH control. Amino acids, 27, 85-90.

Lin LY, Liu HM, Yu YW, Lin SD and Mau JL, 2009. Quality and antioxidant property of buckwheat enhanced wheat bread. Food Chemistry 112, 987-991.

Lucas-Gonzalez R, Yilmaz B, Khaneghah AM, Hano C, Shariati MA, Bangar SP and Lorenzo JM, 2023. Cinnamon: An antimicrobial ingredient for active packaging. Food Packaging and Shelf Life, 35, 101026.

Lund MN and Ray CA, 2017. Control of Maillard reactions in foods: Strategies and chemical mechanisms. Journal of agricultural and food chemistry, 65(23), 4537-4552.

Maros NFS, Maros K. Y and Maros MM, 2022. Analysis Of Acceptance, Protein Contents, And Calcium In Jelly Candy With The Addition Of Moringa Leaf Powder.

Muhammad DR, Tuenter E, Patria GD, Foubert K, Pieters L and Dewettinck K, 2021. Phytochemical composition and antioxidant activity of Cinnamomum burmannii Blume extracts and their potential application in white chocolate. Food Chemistry, 340, 127983.

Moon KM, Kwon EB, Lee B and Kim CY, 2020. Recent trends in controlling the enzymatic browning of fruit and vegetable products. Molecules, 25(12), 2754.

Mohamadi A and Ghorbani M, 2020. Analysis of the Maillard Reaction Anti-nutritional Compounds in Industrial and Traditional Food Products of Different Countries. Food Engineering Research, 19(2), 187-206.

Mutlu C, Tontul SA and Erbaş M, 2018. Production of a minimally processed jelly candy for children using honey instead of sugar. LWT, 93, 499-505.

Mohd-Nasir H, Abd-Talib N, Mohd-Setapar SH, Wong LP, Idham Z, Chavez Casillas A and Ahmad A, 2018. Natural colorants from plants for wellness industry. International journal of pharmaceutical sciences and research, 9(3), 836-843.

Muchuweti M, 2007. Phenolic composition and antioxidant properties of some spices M. Muchuweti, E. Kativu, CH Mupure, C. Chidewe, AR Ndhlala and MAN Benhura Department of Biochemistry, University of Zimbabwe. Am. Journal Food Technol, 2(5), 414-420.

Maskan M, 2001. Kinetics of colour change of kiwifruits during hot air and microwave drying. Journal of food engineering, 48(2), 169-175.

Periche Á, Castelló ML, Heredia A and Escriche I, 2016. S tevia rebaudiana, Oligofructose and Isomaltulose as Sugar Replacers in Marshmallows: Stability and Antioxidant Properties. Journal of Food Processing and Preservation, 40(4), 724-732.

Ramli M, Rukayadi, Y and Samsudin NI, 2021. Potential application of bioactive compounds in essential oils from selected Malaysian herbs and spices as antifungal agents in food systems. Food Research, 5(4), 223–237.

Rastiati NP, 2017. Applied Microbiology. Depok: Pt Grafindo Persada.

Riedel R, Böhme B and Rohm H, 2015. Development of formulations for reduced‐sugar and sugar‐free agar‐based fruit jellies. International Journal of Food Science and Technology, 50(6), 1338-1344.

Rymbai H, Sharma RR and Srivastav M, 2011. Bio-colorants and its implications in health and food industry–a review. International Journal of Pharmacological Research, 3(4), 2228-2244.

Tinello F and Lante A, 2018. Recent advances in controlling polyphenol oxidase activity of fruit and vegetable products. Innovative Food Science and Emerging Technologies, 50, 73-83.

Tinello F, Mihaylova D and Lante A, 2018. Effect of dipping pre-treatment with unripe grape juice on dried “Golden Delicious” apple slices. Food and Bioprocess Technology, 11, 2275-2285.

Tamer CE, İncedayı B, Çopur Ö. U and Karınca M, 2018. A research on the fortification applications for jelly confectionery. Journal of Food, Agriculture and Environment, 11(2), 152-157.

Totlani VM and Peterson DG, 2005. Reactivity of epicatechin in aqueous glycine and glucose Maillard reaction models: quenching of C2, C3, and C4 sugar fragments. Journal of agricultural and food chemistry, 53(10), 4130-4135.

Wrolstad RE and Smith DE, 2010. Colour Analysis. In: Nielson S. S. (ed): Food Analysis. str. 575-586. Springer Science + Business Media, LLC2010. New York. USA.