چكيده لاتين :
1. Gould WA, Baurondi A, Hair BL. Evaluation of potato before and after storage regimes for chipping. AJPR 1969; 59: 133-42.
2. Khalil AH. Quality of French fried potatoes as influenced by coating with hydrocolloids. J Food Chem 1999; 66: 201-8.
3. USDA and USDHHS. Dietary guidelines for Americans (3rd ed.). Washington, DC: US Dept. of Agric. and US Dept. of Health and Human Serv.1990.
4. Rubnov M, Sagu LS. Fractal analysis and crust water diffusivity of a restructured potato product during deep – fat frying. J Food Sci 1997; 62(1): 135 –7.
5. Mohamadi M . Study of oil uptake reduction in chips [Dissertation]. Tehran: Tehran University M.C. Faculty of Agriculture; 2001 [in Persian ]
6. Darei Garmakhani A, Mirzaei HA, Kashani Nezhad M, Maghsudlo Y. Study of oil uptake and some quality attributes of potato chips affected by hydrocolloids. Eur J Lipid Sci Technol 2008; 110: 1045–9.
7. Kester JJ, Fennema OR. Edible films and coating. Food Technol 1986; 40 (12): 47-59.
8. Mellema M. Mechanism and reduction of fat uptake in deep-fat fried foods. Trends Food Sci Technol 2003; 14: 364-73.
9. Sayre RN, Nonaka M, Wearer ML. French fry quality related to specific gravity and solids content variation among potato strips within the some tuber. AJPR 1975; 52: 73-81.
10. Imeson A. Thickening and gelling for food. London: Chapman and Hall ; 1996. p 312. 1st edition.
11. Albert S, Mittal GS. Comparative evaluation of edible coatings to reduce fat uptake in a deep-fried cereal product. J Food Res Int 2002; 35: 445-58.
12. Garc?a MA, Ferrero C, Bértola N, Martino M, Zaritzky N. Edible coatings from cellulose derivatives to reduce oil uptake in fried products. Innov Food Sci Emer Technol 2002; 3: 391–7.
13. Igoe RS. Hydrocolloid interaction useful in food system. Food Technol 1982; 72 - 74.
14. Pinthus, EJ, Weinberg P, Saguy LS. Criterion for oil uptake during deep-fatfrying. J Food Sci 1993; 58(1): 204 -22.
15. Sothornvit R, Krochta JM. Plasticizer effect on oxygen permeability of -lactoglobulin films J Agric Food Chem 2000;48:6298-302.
16. Funami T, Funami M, Tawada T, & Nakao Y. Decreasing oil uptake of doughnuts during deep-fat frying using curdlan. J Food Sci 1999; 64(5),
883 -88
17. Vasti BM. Food sensory evaluation methods: Translated by Ghazizadeh M, Razaghi, AR: Tehran: Shahid Beheshti University press 1998; 19-36 [in Persian].
18. Association of Official Analytical Chemists. Official methods of analysis of the AOAC. 15 th ed. Washington: Elsevier Science Publishing; 2005. p 1015.
19. Institute of Standards and Industrial Research of Iran, Determination of acidity in fat and oil. ISIRI no 4178, 1st revision, Karaj: ISIRI; 1992 [in Persian].
20. Institute of Standards and Industrial Research of Iran, Determination of peroxide value in fat and oil. ISIRI no 4179, 1st revision, Karaj: ISIRI;1992 [in Persian].
21. Institute of Standards and Industrial Research of Iran, consumption oil of home –properties, Determination of peroxide value in fat and oil. ISIRI no 9131, 1st edition, Karaj: ISIRI; 2007 [in Persian].
22. Jokar M, Nikoopour H, Amin Lari M, Ramezani R, Mazlumi MT. Laboratory-scale production of low-fat potato chips by coating with hydrocolloids. Iranian J Nutr Sci Food Technol 2006;1(3): 9-17.
23. Darei Garmakhani A, Mirzaei A, Kashani Nezhad M, Maghsudlo Y. Study of oil uptake and some quality attributes of potato chips affected by hydrocolloids. Eur J Lipid Sci Technol 2008; 110: 1045-9.
24. Darei Garmakhani A, Mirzaei A, Maghsudlo Y, Kashani Nezhad M. Effect of hydrocolloids on amount of oil uptake and quality of semi-fried potatoes. J Agric Sci Nat Resour 2009;16(3):123-35.
25. Darei Garmakhani A, Mirzaei A, Maghsudlo Y, Kashani Nezhad M. Use of hydrocolloids as edible coating to produce low-fat potato chips. J Agric Sci Nat Resour 2008;15(6):170-5.
26. Alipore M, Kashani Nezhad M, Maghsudlo Y, Jafari M. Effect of carrageenan, oil temperature and frying time on oil absorption in fried potato products. Iranian Food Sci and Technology Research Journal 2009; 5(1) 21-7.
27. Gamble MH, Rice P, Selman JD. Relationship between oil uptake and moisture loss during frying of potato slices from C.V record UK. Tubers Int J Food Sci Technol 1987; 22: 233 - 7.
28. Mccomber DR, Lohnes RA, Osman EM. Double direct shear test for potato texture. J Food Sci 1987; 52(5): 1302 - 4.
29. Stanly DW, Bourne MC, Stone AP, Wismer WV. Low temperature blanching effects on chemistry, firmness and structure of canned green beans and carrots. J Food Sci 1995; 60: 327-33.
30. Keller C , Esche F, Lyderson S. A method for localizing fat distribution in deep – fat fried potato products. Lebensm – wiss 1986; 19: 346 – 8.
31. Jaswal AS. Pectic substances and the texture of french fried Potatoes. Am J Potato Res 1969; 49: 168-74.
32. Walter WM, Truong VD, Espinel KR. Textural measurements and product quality of restructured sweetpotato French fries. Lebensm-Wiss. u.- Technol 2002; 35: 209-15.
33. Krause KP, Hill L, Reimholz R, Nielsen TH, Sonnewald U, Stitt, M. Sucrose metabolism in cold stored potato tubers with decreased expression of sucrose phosphate synthase. Plant Cell Environ 1998; 21: 285-99.
34. Tulburt WF, Ora-Smith MS. Potato processing .3 rd ed, Westport, Connecticut: AVI Publishing Company; 1975. p. 403-33.