- Abbasi, K.S., Masud, T., Ali, S., Mahmood, , Hussain, A., Liaquat, M., & Jahangir, M. (2015). Quality of potato chips as influenced by Aloe vera coating. Journal of Food Nutrition Research, 3(3), 157-61. https://doi.org/10.12691/jfnr-3-3-5
- Ananey-Obiri, D., Matthews, L., Azahrani, M.H., Ibrahim, S. A., Galanakis, C. M., & Tahergorabi, R. (2018). Application of protein-based edible coatings for fat uptake reduction in deep-fat fried foods with an emphasis on muscle food proteins. Trends in Food Science & Technology, 80, 167-174. https://doi.org/10.1016/j.tifs.2018.08.012
- Aayush, K., McClements, D.., Sharma, S., Sharma, R., Singh, G.P., Sharma, K., & Oberoi, K. (2022). Innovations in the development and application of edible coatings for fresh and minimally processed Apple. Food Control, 141, 109188. https://doi.org/10.1016/j.foodcont.2022.109188
- Chen, K., Zhou, F., Chen, Y., Shen, Q., Feng, S., & Liang, L. (2023). Co-encapsulation of bioactive components using protein-based various assemblies: Necessary, assembling structure, location, and partition. Food Hydrocolloids, 109492. https://doi.org/10.1016/j.foodhyd.2023.109492
- Dedebas, T. (2024). Antioxidant and antimicrobial properties of polysaccharides: structure-activity relationship. Polysaccharides-Based Hydrogels, 173-213. https://doi.org/10.1016/B978-0-323-99341-8.00007-7
- Deo, S., Sundarsingh, A., & Jain, S. (2023). Soy protein-based films and coatings: Functionality and characterization. Biopolymer-Based Films and Coatings, 145-163. https://doi.org/10.1201/ 9781003303671-7
- Di Pierro, P., Mariniello, L., Giosafatto, V.L., Esposito, M., Sabbah, M., & Porta, R. (2018). Dairy whey protein-based edible films and coatings for food preservation. In Food Packaging and Preservation (pp. 439-456). Academic Press. https://doi.org/10.1016/b978-0-12-811516-9.00013-0
- Erdem (2021). Production and application of freeze-dried biocomposite coating powders from sunflower oil and soy protein or whey protein isolates. Food Chemistry, 339, 127976. https://doi.org/10.1016/j.foodchem.2020.127976
- Etxabide, A., Arregi, M., Cabezudo, S., Guerrero, P., & de la Caba, K. (2023). Whey protein films for sustainable food packaging: Effect of incorporated ascorbic acid and environmental assessment. Polymers, 15(2), 387. https://doi.org/10.3390/polym15020387
- Flores-Silva, P.C., Ramírez-Vargas, E., Palma-Rodriguez, H., Neira-Velazquez, G., Hernandez-Hernandez, E., Mendez-Montealvo, G., & Sifuentes-Nieves, I. (2023). Impact of plasma-activated water on the supramolecular structure and functionality of small and large starch granules. International Journal of Biological Macromolecules, 253, 127083. https://doi.org/10.1016/j.ijbiomac.2023.127083
- Giancaterino, M., Werl, C., & Jaeger, H. (2024). Evaluation of the quality and stability of freeze-dried fruits and vegetables pre-treated by pulsed electric fields (PEF). LWT - Food Science and Technology, 191, 115651. https://doi.org/10.1016/j.lwt.2023.115651
- Grau, R., Pérez, A.J., Hernández, S., Barat, J.M., Talens, P., & Verdú, S. (2024). Data from chewing and swallowing processes as a fingerprint for characterizing textural food product properties. Food and Bioprocess Technology, 17(1), 205-216. https://doi.org/10.1007/s11947-023-03123-z
- Iran Institute of Standards and Industrial Research, 1994. Vitamin C measurement method. National Standard of Iran, No. 5609.
- Jafari, N., Ziaolhagh, S., & Mohammadi Nafchi, A. (2019). Study on the effect of microwave pre-treatment on the quality of air-dried potato sticks using response surface methodology. Journal of Food Science and Technology (Iran), 16(86), 189-198.
- Jeon, Y.J., Lee, H., & Min, S.C. (2023). Effects of in-package atmospheric dielectric barrier discharge cold plasma treatment on the antimicrobial efficacy of whey protein isolate-based edible films that incorporate malic acid against Salmonella in chicken breast processed meat. Innovative Food Science & Emerging Technologies, 85, 103339. https://doi.org/10.1016/j.ifset.2023.103339
- Kandasamy, S., Yoo, J., Yun, J., Kang, H.B., Seol, K.H., Kim, H.W., & Ham, J.S. (2021). Application of whey protein-based edible films and coatings in food industries: An updated overview. Coatings, 11(9), 1056. https://doi.org/3390/coatings11091056
- Karacabey, E., Bardakçı, M.S., & Baltacıoğlu, H. (2023). Physical pretreatments to enhance purple-fleshed potatoes drying: effects of blanching, ohmic heating, and ultrasound pretreatments on quality attributes. Potato Research, 66(4), 1117-1142. https://doi.org/1007/s11540-023-09618-8
- Laksana, A.J., Kim, J.H., Ahn, J.H., & Kim, J.Y. (2024). Volatile compounds and quality characteristics of fresh-cut apples and mixed fruits coated with ascorbic acid during cold storage. Agriculture, 14(3), 474. https://doi.org/10.3390/agriculture14030474
- Martínez-Pineda, M., Yagüe-Ruiz, C., & Vercet, A. (2021). Frying conditions, methylcellulose, and k-carrageenan edible coatings: Useful strategies to reduce oil uptake in fried mushrooms. Foods, 10(8), 1694. https://doi.org/10.3390/foods10081694
- Moslehi, Z., Araghi, M., & Moslehi, (2023). Examination of the effect of methylcellulose on the reduction of aflatoxin production during pistachio storage. Journal of Nuts, 14(4), 251-261.
- Moslehi, Z., Garmakhany, A.D., Araghi, M., & Moslehi, M. (2015). Effect of methyl cellulose coating on physicochemical properties, porosity, and surface diameter of pistachio hull. Food Science & Nutrition, 3(4), 355-361. https://doi.org/10.1002/fsn3.227
- Parvaneh, V. (2022). Quality control and chemical analysis of food. Tehran University Press, Tehran.
- Rashid, M.T., Liu, K., Jatoi, M.A., Safdar, B., Lv, D., & Li, Q. (2022). Energy-efficient drying technologies for sweet potatoes: Operating and drying mechanism, quality-related attributes. Frontiers in Nutrition, 9, 1040314. https://doi.org/10.3389/fnut.2022.1040314
- Rolandelli, G., Rodríguez, S.D., & del Pilar Buera, M. (2024). Modulation of the retrogradation kinetics of sweet potato starch by the addition of pectin, guar gum, and gallic acid. Food Hydrocolloids, 146, 109211. https://doi.org/10.1016/j.foodhyd.2023.109211
- Sakooei-Vayghan, R., Peighambardoust, S.H., Domínguez, R., Pateiro, M., & Lorenzo, J.M. (2021). Quality characteristics of semi-moist apricot-cornflakes: effect of different composite coating application and storage time. Coatings, 11(5), 516. https://doi.org/10.3390/coatings11050516
- Sarfraz, M.H., Hayat, S., Siddique, M.H., Aslam, B., Ashraf, A., Saqalein, M., & Muzammil, S. (2024). Chitosan-based coatings and films: A perspective on antimicrobial, antioxidant, and intelligent food packaging. Progress in Organic Coatings, 188, 108235. https://doi.org/10.1016/j.porgcoat. 2024.108235
- Shakouri, S., Tavakolipour, H., Ziaolhagh, S.H.R., & Mortazavi, S.M. (2018). The effect of blanching, packaging, and storage period on moisture content and oil absorption in microwave-dried potato. Journal of Food Science and Technology (Iran), 15(81), 431-442.
- Sheerzad, S., Khorrami, R., Khanjari, A., Gandomi, H., Basti, A.A., & Khansavar, F. (2024). Improving chicken meat shelf-life: Coating with whey protein isolate, nanochitosan, bacterial nanocellulose, and cinnamon essential oil. LWT- Food Science and Technology, 115912. https://doi.org/10.1016/j.lwt.2024.115912
- Wang, Z., Ng, K., Warner, R.D., Stockmann, R., & Fang, Z. (2023). Application of cellulose‐and chitosan‐based edible coatings for quality and safety of deep‐fried foods. Comprehensive Reviews in Food Science and Food Safety, 22(2), 1418-1437. https://doi.org/10.1111/1541-4337.13116
- Zielinska, M., Ropelewska, E., Xiao, H.W., Mujumdar, A.S., & Law, C.L. (2020). Review of recent applications and research progress in hybrid and combined microwave-assisted drying of food products: Quality properties. Critical Reviews in Food Science and Nutrition, 60(13), 2212-2264. https://doi.org/10.1080/10408398.2019.1632788
- Ziaolhagh, S.H., & Kanani, S. (2021). Extending the shelf life of apricots by using gum tragacanth-chitosan edible coating. Journal of Agricultural Science and Technology, 23(2), 319-331.
- Ziaolhagh, S.H., Mazaheri Tehrani, M., Razavi, M.A., & Rashidi, H. (2017). Roasting process optimization of walnut kernels for the preparation of walnut cream using response surface methodology. Journal of Nuts, 8(01), 31-40. https://doi.org/22034/jon.2017.530390
|
