- Abdollahi, Z. (2018). The effect of fasting on health and immune system. Publications of the Community Nutrition Improvement Office of the Ministry of Health and Medical Education, No. 148041. (In Persian)
- Ashrafi Yourghanloo, R., & Gheybi, N. (2019). Investigation the effect of dill extract (Anethume graveolens) using on the antioxidant and physicochemial properties of set yogurt. Food science and industry (JFST), 84(15), 203-215.
- Ahmad, N., Hasan, N., Ahmad, Z., Zishan, M., & Zohrameena, S. (2016). Momordica charantia: for traditional uses and pharmacological actions. Journal of Drug Delivery and Therapeutics, 6(2), 40-44. https://doi.org/10.22270/jddt.v6i2.1202
- Alirezalo, K., Hesari, J., Sadeghi, M.H., & Bek Mohammadpour, M. (2015). Production of functional colored yoghurts incorporating with blackberry and carrot extracts. Innovative Food Technologies, 3(2), 53-64. https://doi.org/10.22104/JIFT.2016.278
- Amirdivani, Sh., & Salihin Hj Baba, A. (2012). Herbal yogurt as a functional food to manage hypertension & diabetes: Inhibitory effects of herbal yogurt on enzymes relevant to hypertension & diabetes. LAP Lambert Academic Publishing, Germani.
- Bajhan, M., Kalantari, N., Keshavarz Mohammadi, N., Eini Zeinab, H., & Hosseini, H. (2018). Explaining the facilitators of consuming useful dairy products. Iranian Journal of Nutrition Sciences and Food Industry, 52, 38-27. (In Persian)
- Barros, L., Baptista, P., & Ferreira, I.C.F.R. (2007). Effect of fruiting body maturity stage on antioxidant activity measured by several biochemical assays Lactarius piperatus. Food and Chemical Toxicology, 45(9), 1731-1737. https://doi.org/10.1016/j.fct.2007.03.006
- Blum, U. (1998). Effects of microbial utilization of phenolic acids and their phenolic acid breakdown products on allelopathic interactions. Journal of Chemical Ecology, 24, 685-708. https://doi.org/10.1023/A:1022394203540
- Dalili, R., Khosrowshahi Asl, A., & Almasi, H. (2015). Effect of okra mucilage (Hibiscus esculentus) and guar gum as fat replacers on viability of Bifidobacterium bifudum and some quality properties of low fat yoghurt. Journal of Food Reaserch, 27(3), 77-89.
- Gonzales Buckes, R.J., Algar, A.F., & Tayobong, R.R. (2019). Nutritional and functional properties of yoghurt drink with Philippine Gac (Momordica cochinchinensis) and Bignay (Antidesma bunius) fruits. International Joint Conference on JSAM and SASJ and 13th CIGR Technical Symposium. https://doi.org/10.13140/RG.2.2.15188.35203
- Institute of Standards and Industrial Research of Iran. (2006). No. 2852. Milk and its products -Determination of acidity and pH - Test method.
- Joung, J.Y., Lee, J.Y., Ha, Y.S., Shin, Y.K., Kim, Y., & Kim, Sh. (2016). Enhanced microbial, functional and sensory properties of herbal yogurt fermented with Korean traditional plant extracts. Korean Journal for Food Science of Animal Resources, 36(1), 90-99. https://doi.org/10.5851/kosfa.2016.36.1.90
- Khaleghnezhad, V., Yousefi, A.R., Tavakoli, A., & Farajmand, B. (2019). Interactive effects of abscisic acid and temperature on rosmarinic acid, total phenolic compounds, anthocyanin, carotenoid and flavonoid content of dragonhead (Dracocephalum moldavica). Scientia Horticulturae, 250, 302-309.
- Kjeldahl, J. (1883). New Method for the Determination of Nitrogen. News. 48(1240), 101–102.
- Karami, M., & Asadi, J. (2017). Rheological, physico-chemical and sensorial attributes of stirred yoghurt with irradiated and autoclaved thyme. Iranian Food Science and Technology Research Journal, 14, 241-252.
- Kumar, P., & Mishra, H. (2004). Mango soy fortified set yoghurt: effectof stabilizer addition on physiochemical, sensory and textural properties. Food Chemistry, 87, 501-507.
- Li, Z., Xia, A., Li, S.Sh., Yang, G., Jin, W., Zhang, M., & Wang, S. (2020). The pharmacological properties and therapeutic use of Bitter Melon (Momordica charantia). Current Pharmacology Reports, 6, 103-109.
- Li, F.J., Liu, X.Y., Xu, G.J., & Guo, H.Y. (2015). Effects of extraction solvents on antioxidant activity of Bitter Gourd (Momordica charantia) fruits in vitro. Innovations in Food Research, 1, 1-3.
- Lichtenthaler, H.K. (1987). Chlorophyll and carotenoids: Pigments of photosynthetic biomembrane. Methods in Enzymology, 148, 350-381.
- Mohammadi Sani, A., Hassani, M., Sharifi, A., & Hassani, B. (2015). Investigation of the properties of moldy and stirred flavored probiotic yogurt using seedless Barberry powder. Journul of Innovation in Food Science and Technology, 7(2), 119-109. (In Persian)
- Özcan, T., & Yıldız, E. (2016). Determination of textural and sensory properties of yogurt produced with the vegetable puree. Turkish Journal of Agriculture-Food Science and Technology, 4, 579-587.
- Park, S., Lee, S., & Kim, M. (2018). Quality characteristics and functionality of yogurt added with Momordica charantia Journal of the Korean Society of Food Science and Nutrition, 47(12), 1251-1258. http://dx.doi.org/10.3746/jkfn.2018.47.12.1251
- Perumal, V., Murugesu, S., Lajis, N.H., Khatib, A., Saari, K., Abdul-Hamid, A., Khoo, W.C., Mushtaq, M.Y., Abas, F., Ismail, I.S., & Ismail, A. (2015). Evaluation of antidiabetic properties of Momordica charantia in streptozotocin induced diabetic rats using metabolomics approach. International Food Research Journal, 22(3), 1298-1306.
- Rabiei, V., & Joz Ghasemi, S. (2013). Horticulture and crop science laboratory practical methods. 1th edition, Jihad Daneshgahi Publications of West Azerbaijan Branch, Iran, 264 p.
- Rufaghari Nejad, L., & Allahyari, N. (2016, October). Study of the effect of cinnamon extract application on antioxidant and physicochemical properties of mold yogurt. Paper presented at the 2016 International Congress and the Twenty-Fourth National Congress of Food Science and Technology of Iran. (In Persian)
- Salami, M., Mehraban Sangatash, M., & Ehtiati, A. (2021). Effect of adding Zucchini (Cucurbita pepo) on the physico-chemical and sensory properties of stirred yogurt during storage. Iranian Food Science and Technology, 17(1), 93-106.
- Sarani, M., Fanaei, H.R., & Kuhkan, S.H. (2010). Evaluation of compatibility and performance of Momordica charantia cultivars in Sistan region. Paper presented at the 2010 National Conference on Medicinal Plants. Iran. (In Persian)
- Silva, G.M.S.W., Premathilaka, U.L.R.R.W., Maduwanthi, S.D.T., & Uthpala, T.G.G. (2016). Development of fermented Momordica charantia and analysis of biochemical properties. International Journal of Scientific & Engineering Research, 7(3), 362-366.
- Shiravani, M., & Ansari, S. (2021). Yogurt fortification with walnut leaf extract and investigation of its physicochemical and sensory properties. Journal of Innovation in Food Science and Technology, 12(4), 1-17. (In Persian)
- Shobha, C.R., Vishwanath, P., Suma, M.N., Prashant, A., Rangaswamy, C., & Gowdappa, B.H. (2015). In vitro anticancer activity of ethanolic extract of Momordica charantia on cervical and breast cancer cell lines. International Journal of Health & Allied Science, 4, 210-217. https://doi.org/10.4103/2278-344X.167649
- Siyasi Pourphomani, A., & Kohestani, N. (2015). Healthy foods: probiotics, prebiotics and synbiotics. Paper presented at The First National Conference on Technological Achievements of Iranian Food Science and Industry, Iran, Babolsar. (In Persian)
- Sung Goo, K., Ashari S., Basuki, N., & Noor Sugiharto, A. (2016). The Bitter Gourd Momordica charantia: Morphological Aspects, Charantin and Vitamin C Contents. IOSR Journal of Agriculture and Veterinary Science, 9(10), 76-81.
- Thompson, J.L., Lopetcharat K., & Drake, M.A. (2007). Preferences for commercial strawberry drinkable yogurts among African American, Caucasian, and Hispanic consumers in the United States. Journal of Dairy Science, 90, 4974-4987. https://doi.org/10.3168/jds.2007-0313
|
