- Abedini, M, Varidi, M. J, Shahidi, F, Marashi, S. H. (2008). The effect of melon seed flour as a fat substitute on chemical and sensory properties of meat products, Iranian Journal of Food Science and Technology, 6(4); 58-51.
- Adeli Milani, M, Mizani, M, Ghavami, M. (2007). Effect of yellow mustard powder on viscosity, suspension stability, tangy and sensory properties of mayonnaise. Iranian Journal of Innovation in Food Science and Technology, 5(3); 35-43.
- Agullo, E., Rodriguez, M. S., Ramos, V. Albertengo, L. (2003). Present and future role of chitin and chitosan in food. Macromolal Bioscience, 3(10); 521-530. https://doi.org/10.1002/mabi.200300010
- A., Hedegaard. R. V., b. Harholt. J., Brimer. L., Gokmen, V. and HSkibsted H. L. (2013).Oxidative stability and chemical safety of mayonnaise enriched with grape seed extract, Food & Function; 4, 1647–1653.
- Amiri Aghdaei, S. S, Rezaei, R., Alami. M. (2011). Feasibility of using tragacanth gum and maltodextrin as a fat substitute in mayonnaise, Electronic Journal of Food Processing and Storage, 2(3); 1-18.
- Aslanzadeh, M, Mizani, M, Gerami, A, Alimi, M. (2012). Evaluation of the performance of dietary fiber produced from wheat bran as a fat substitute in mayonnaise, Iranian Journal of Food science and Nutrition, 11, 21-31.
- Darvishian, M. (2002). Cultivation and production of pistachios "Translated by Ayandegan Ayandegan Cultural Institute 212 p.
- Haghayegh, G. H. and Zavehzad, N. (2016). The use of melon seed flour as a fat mimic in the production of low-fat cakes and the study of quantitative and qualitative characteristics of the final product, Quarterly Journal of Food Science and Technology, 35(13); 23-15.
- Institute of Standards and Industrial Research of Iran, (2002) Microbiology of mayonnaise sauce and salad sauce Specifications and test methods. ISIRI no 2965. 2nd revision, Karaj: ISIRI; [in Persian].
- Institute of Standards and Industrial Research of Iran. (2015). National Standard 2454. Mayonnaise and salad dressings- Features and test methods
- Ladjane, M., Melo, S., Narain, N., Bora, P. B. (2000). Characterization of some nutritional constituents of melon (Cucumismelo hybrid AF- 522) seeds. Original Research Article Food Chemistry, 68(4): 411-414. https://doi.org/10.1016/S0308-8146(99)00209-5
- Luisa Garcı´a, M. M., Abozeid, M., Manal, F. , and Moawad, R. K. (2005). Utilization of fat replacer in the production of reduced cakes and cookies. Australian Journal of Basic and Applied Sciences, 5(12)2833-2840.
- Malakotian, M., Yaghmaeian K. (2012). Feasibility study of compost production using pistachio skin and a mixture of pistachio skin and poultry waste. Yazd School of Health, 41; 24-35.
- Matsakidou, E., O`Brien, C. M., Scannell, A. G. M., and Arendt, E. K. 2010.Use of response surface methodology to reduce functional short dough biscuits. Journal of Food Engineering, 56: 269-271. https://doi.org/10.1016/S0260-8774(02)00265-0
- Mentes, O, Bakkalbasi, E. Ercan, R. (2008). Effect of the use of ground flaxseed on quality and chemical composition of Food Science and Technology; 14:299. https://doi.org/10.1177/1082013208097192
- Mesbahi, Gh., Abbasi, A., Jalalian, J., Farahnaki, A. (2009).Adding tomato peel and seeds to ketchup in order to improve its nutritional value and rheological characteristics, Agricultural science and technology and natural resources, 48., 69-82.
- Ministry of Agriculture Statistics. Amarname. (2010). Agricultural products notes.
- Moeini Feizabadi, A, Karagian H, Mahdian A. (2012). Rheological and contextual characteristics of mayonnaise containing cress gum, Journal of Innovation in Food Science and Technology, 3(5);64-55 [In persian].
- Mohammadi Moghadam, T, Razavi, M, Malekzadeghan, F, Shaker. (2008). Investigation of physicochemical and sensory properties of green pistachio skin marmalade, Food science and technology;1-10.
- Najafi, A. and Sharif, A. (2007). Khaghani melon seeds as a source of oil. Proceedings of the Regional Conference on Food. Islamic Azad University. Quchan branch. Quchan. Iran. 61-71. (in Persian)
- Nasrabadi, M.bA, Admiral, Th. 2018. The effect of melon seed flour on physicochemical, pharynographic and stale properties of Sangak bread, 3rd International Conference on Architecture, Civil Engineering, Agriculture and Environment, Sofia-Bulgaria.
- Oliveira, I., Sousa, A., Ferreira, I. C. F. R., Bento, A., Estevinho, L. and Pereira. J. A. (2009). Total phenols, antioxidant potential and antimicrobial activity of walnut (Juglans regia activities of pomegranate peel extracts. Food Chemistry, 80, 393–397. https://doi.org/10.1016/j.fct.2008.03.017
- Oliveirab, I., Sousa, A., Morais, J. S., Ferreira, I. C. F. R., Bento, A., Estevinho, L. and Pereira, J. A. (2008). Chemical composition, and antioxidant and antimicrobial activities of three hazelnut (Corylus avellana) cultivars. Food and Chemical Toxicology, 46, 1801–1807. https://doi.org/10.1016/j.fct.2008.02.002
- Puligundla, P, Cho Y. H, Lee Y. T. (2015). Physicochemical and sensory properties of reduced-fat mayonnaise formulations prepared with rice starch and starch-gum mixtures, Emirates Journal of Food and Agriculture. 27(6): 463-468.
- Rahmati, K, Mazaheri Tehrani. M, Daneshvar. K, Kouchaki. A. (2012). The effect of peri-gelatinized corn starch, xanthan and guar as fat substitutes on the physical and sensory properties of mayonnaise with reduced fat and eggs containing soy milk, Thesis. Government - Ministry of Science, Research, and Technology - Ferdowsi University of Mashhad - Faculty of Agriculture and Natural Resources, M.Sc.
- Rodrigues, L., Fortuna, T. & Kosla, A. (2003). Sensory and rheological properties of polish commercial mayonnaise. Nahrung/Food, 47, 4, 232-235. https://doi.org/10.1002/food.200390054
- Shahidi, F., Kocheki, A. and Baghaie, H. (2006). Evaluation of chemical composition and physical properties of Iranian Watermelon, Cucurbit, Cantaloupe and Muskmelon seeds and determination of their seeds oil. Journal of Agricultural Science and Technology. 20(5): 411-421.
- Shirmohammadi, M, Zarrin Ghalami. S. (2015). The effect of extraction and sonication on extraction efficiency and bioactive compounds of ethanolic extract of linseed powder. Food Science and Technology of Iran. 1396 [cited 2021June18]; 14(67):11-18.
- Sorensen, AD., Nielsen, N. S., Jacobsen, Ch. (2010). Oxidative stability of fish oil-enriched mayonnaise-based salads. Lipid Science Technology; 112: 476–487. https://doi.org/10.1002/ejlt.200900180
- Tseng, A., Zhao, Y. (2013). Wine grape pomace as antioxidant dietary fiber for enhancing nutritional value and improving storability of yogurt and salad dressing, Food Chemistry, 138: 356– 365. https://doi.org/10.1016/j.foodchem.2012.09.148
- Wien, S. A. (2004). Effect of Melon seed meal addition on some quality characteristics of chicken sausage. Science of Food Agriculture, 84:423- 426. https://doi.org/10.1002/jsfa.1661
- Wyllie, S. G., Leach, D. N., Wang, Y. M., and Shewfelt, R. L. (1995). Key aroma compounds in melons-their development and cultivar dependence. Laser Control and Manipulation of Molecules. 596: 248–257.
- Zweigle, C. A .(2010). Pistachio by-products as substrate for shiitake mushrooms. MSc thesis, Jordan College of Agricultural Sciences and Technology California State University
|
