- Amendola, J. and Rees, N. (2003). The Baker’s Manual: 150 Master Formulas for Baking. John Wiley & Sons, New Jersey, USA, pp. 15-25
- AOCS, (1996).Official Methods and Recommended Practices of the American Oil Chemists’ Society. AOCS press, Champaign, USA.
- Delcuratolo, D., Gomes, T., Paradiso, V.M. and Nasti, R. (2008). Changes in the oxidative state of extra virgin olive oil used in baked Italian focaccia topped with different ingredients. Food Chemistry, 106: 222–226.
- Farhoosh, R. and Moosavi, M.R. (2008). Carbonyl value in monitoring of the quality of used frying. Analytical Chimica Acta, 617: 18–21.
- Farhoosh, R., Niazmand, R., Rezaei, M. and Sarabi, M. (2008). Kinetic parameter determination of vegetable oil oxidation under Rancimat test conditions. European Journal Lipid Science Technology, 110: 587–592.
- Ganji, V. and Kies, C. (1993). Yeast breads containing oils varied in fatty acid composition: effects on sensory panel acceptability. Plant Foods for Human Nutrition, 44: 97–103.
- Ghanbari, M. and Farmani, J. (2013). Influence of hydrocolloids on dough properties and quality of Barbari: an Iranian leavened flat bread. Journal of Agricultural Science and Technology, 15: 545–555.
- Gokmen, V., Mogol, B.A., Lumaga, R.B., Fogliano, V., Kaplun, Z. and Shimoni, E. (2011). Development of functional bread containing nanoencapsulated omega-3 fatty acids. Journal of Food Engineering, 105: 585–591.
- Hall, C. and Tulbek, M. C. (2008). Omega-3-enriched bread, in Hamaker, B. (Editor) Technology of functional cereal products, CRC Press, Boca Raton, USA, pp. 362-387.
- Henna Lu F.S. and. Norizah M.H. (2011). Contribution of microencapsulated n-3 PUFA powder toward sensory and oxidative stability of bread. Journal of Food Processing and Preservation, 35: 596–604.
- Jensen, S., Oestdal, H., Clausen, M.R., Andersen, M.L. and Skibsted, L.H. (2011a). Oxidative stability of whole wheat bread during storage. LWT-Food Science and Technology, 44: 637–642.
- Jensen, S., Oestdal, H., Skibsted, L.H., Larsen, E. and Thyboc, A.K. (2011b). Chemical changes in wheat pan bread during storage and how it affects the sensory perception of aroma, flavour, and taste. Journal of Cereal Science, 53: 259–268.
- Kim, H.J. and Min, D.B. (2008). Chemistry of lipid oxidation, In: Akoh, C.C. and Min, D.B. (Editors), Food Lipids: Chemistry, Nutrition, and Biotechnology, CRC Press, Boca Raton, USA, pp. 299–320.
- Kirk, R.S., Sawyer, R. and Egan, H. (1999). Pearson’s Composition and Analysis of Foods.Longman Group, UK, pp. 121-132.
- Krishna, A.G., Khatoon, S. and Babylatha, R. (2005). Frying performance of processed rice bran oils. Journal of Food Lipids, 12(1): 1–11.
- O'Brien, R.D. (2004). Fats and Oils: Formulating and Processing for Applications, CRC Press, Boca Raton, USA, pp. 176–234.
- Pokorny, J. and Parkányiová, L. (2003). Plant lipids and oils, In: Sikorski, Z.E. and Kolakowska, A. (Editors), Chemical and Functional Properties of Food Lipids, CRC Press, Boca Raton, USA, pp. 205–220.
- Sidwell, C.G., Salwin, H., Benca, M. and Mitchel, J.H. (1954). The use of thiobarbituric acid as a measure of fat oxidation. Journal of Oil and Fat Industries, 31: 603–606.
- Skrbic, B. and Filipce V.B. (2008). Nutritional and sensory evaluation of wheat breads supplemented with oleic – rich sunflower seed. Food Chemistry, 108: 119–129.
- Vulice, I.R., Abdel, E.S., Mittal, G.S. and Lu, X. (2004). Quality and storage life of par-baked frozen breads, LWT- Food Science and Technology, 37: 205–213.
- Wai, W.T., Saad, B. and Lim, B.P. (2009). Determination of TOTOX value in palm oleins using a FI-potentiometric analyzer. Food Chemistry, 113: 285–290.
- Williams, T. and Pullen, G. (2007). Functional ingredients, in Cauvain, S.P. and Young, L.S. (Editors) Technology of Breadmaking, Springer, New York, USA, pp. 51–92.
- Zhang, Y., Yang, L., Zu, Y., Chen, X., Wang, F. and Lui, F. (2010). Oxidative stability of sunflower oil supplement with carnosic acid compared with synthetic antioxidants during accelerated storage. Food Chemistry, 118: 656–662.
|
