ارزیابی خصوصیات میکروبی و فیزیکوشیمیایی نوشیدنی شیرفندق بر پایه آب پنیر تخمیر شده با دانه کفیر

Albert, C. M., Gaziano, J. M., Willett, W. C., Manson, J. E. and Hennekens, C. H. 2002. Nut consumption and decreased risk of sudden cardiac death in the physicians health study. Internal Med. 162, 1382-1387.

Bensmira, M. and Jiang, B. 2011. Organic acids formation during the production of a novel peanut-milk kefir beverage. Dairy Sci. 2, 18-22.

Burda, S. and Oleszek, W. 2001. Antioxidant and antiradical activities of flavonoids. J. Agr. Food Chem. 49, 2774-2779.

Cevikbas, A., Yemni, E., Ezzedenn, F. W., Yardimici, T., Cevikbas, U. and Stohs, S. J. 2006. Antitumoral, antibacterial and antifungal activities of kefir and kefir grain. Physiother. Res. 8, 78-82.

Delgado, T., Malheiro, R., Pereira, J. A. and Ramalhosa, E. 2010. Hazelnut (Corylus avellana L.) kernals as a source of antioxidants and their potential in relation to other nuts. Ind. Crop. Prod. 32, 621-626.

Dragone, G., Mussatto, S. I., Oliveira, J. M. and Teixeira, J. A. 2009. Characterisation of
volatile compounds in an alcoholic beverage produced by whey fermentation. Food Chem. 112, 929-935.

Dubois, M., Gilles, K. A., Hamilton, J. K., Rebers, P. A. and Smith, F. 1956. Colorimetric method for determination of sugars and related substances. Anal. Chem. 38, 350-352.

Farnworth, E. R. 1999. Kefir: From folklore to regulatory approval. J. Nutraceut. Function. Med. Foods. 1, 57-68.

Farnworth, E. R. 2005. Kefir: A complex probiotic. Food Sci. Technol. Bulletin: Functional Foods. 2, 1-17.

Fraser, G. E., Sabate, J., Beeson, W. L. and Strahan, M. A. 1992. Possible protective effect of nut consumption on risk of coronary heart disease. Arch. Intern. Med. 152, 1416-1424.

Garrote, G. L., Abraham, A. G. and De Antoni, G. L. 1998. Characteristics of kefir prepared with different grain: milk ratios. J. Dairy Res. 65, 149-154.

Garrote, G. L., Abraham, A. G. and De-Antoni, G. L. 2000. Inhibitory power of kefir: The role of organic acids. Food Protect. 63, 364-369.

Guimarães, P. M. R., Teixeira, J. A. and Domingues, L. 2010. Fermentation of lactose to
bio-ethanol by yeasts as part of integrated solutions for the valorisation of cheese whey. Biotechnol. Adv. 28, 375-384.

Kim, H. S., Chae, H. S., Jeong, S. G., Ham, J. S., Im, S. K., Ahn, C. N. and Lee, J. M. 2005. Antioxidant activity of some yogurt starter cultures. Anim. Sci. 18, 255-258.

Koutinas, A. A., Papapostolou, H., Dimitrellou, D., Kopsahelis, N., Katechaki, E., Bekatorou, A. and Bosnea, L. A. 2009. Whey valorisation: a complete and novel technology development for dairy industry starter culture production. Bioresource Technol. 100, 3734-3739.

Kris-Etherton, P. M., Hecker, K. D., Bonanome, A., Coval, S. M., Binkoski, A. E. and Hilpert, K. F. 1999. High-monounsaturated fatty acid diets lower both plasma cholesterol and triacylglycerol concentrations. Am. J. Clin. Nutr. 70, 1009-1015.

Kumura, H., Tanoue, Y., Tsukahara, M., Tanaka, T. and Shimazaki, K. 2004. Screening of dairy yeast strains for probiotic applications. Dairy Sci. 87(12): 4050-4056.

Liu, J., Wang, Y., Tian, Z. and Yuan, Y. 2003. Study on hazelnut milk fermented
with bifidobacterium bifidum and fermentation characteristics. J. Jilin Agriculture University. 25(2):  221-223, 227.

Liu, J. R., Lin, Y. Y., Chen, M. J., Chen, L. J. and Lin, C. W. 2005. Antioxidative activities of kefir. Anim. Sci. 18, 567-573.

Londero, A., Hamet, M. F., Antoni, G. L. D., Garrote, G. L. and Abraham, A. G. 2012. Kefir grains as a starter for whey fermentation at different temperatures: chemical and microbiological characterization. Dairy Res. 79, 262-271.

Lourens, A. and Viljoen, B. C. 2001. Growth and survival of a probiotic yeast in dairy products. Food Res. Int. 34(9): 791-796

Manson, J. E., Nathan, D. M., Krolewski, A. S., Stampfer, M. J., Willett, W. C. and Hennekens C. H. 1992. A prospective study of exercise and incidence of diabetes among US male physicians. JAMA-J. AM. MED. ASSOC. 268, 63- 67.

Mazaheri Assadi, M., Abdolmaleki, F. and Mokarrame, R. R. 2008. Application of whey in fermented beverage production using kefir starter culture. Nutr. Food Sci. 38(2): 121-127.

McCue, P. P. and Shetty, K. 2005. Phenolic antioxidant mobilization during yogurt production from soymilk using kefir cultures. Process Biochem. 40, 1791-1797.

Micheli, L., Uccelletti, D., Palleschi, C. and Crescenzi, V. 1999. Isolation and characterization of a ropy lactobacillus strain producing the exopolysacharide quefiran. Applied Microbiol. 53, 69-74.

Nishino, T., Shibahara-Sone, H., Kikuchi-Hayakawa, H. and Lshikawa, F. 2000. Transit of radical scavenging activity of milk products prepared by Maillard reaction and Lactobacillus casei strain Shirota fermentation through the hamster instestine.  J. Dairy Sci. 83, 915-922.

Oliveira, I., Sousa, A., Sa Morais, J., Ferreira, I. C. F. R., Bento, A., Estevinho, L. M. and Pereira, J. A. 2008. Chemical composition, and antioxidant and antimicrobial activities of three hazelnut (Corylus avellana L.) cultivars. Food Chem. Toxicol. 46, 1801-1807.

Paraskevopoulou, A., Athanasiadis, I., Blekas, G., Koutinas, A. A., Kanellaki, M. and Kiosseoglou, V. 2003. Influence of polysaccharide addition on stability of a cheese whey kefir-milk mixture. Food Hydrocolloid. 17, 615-620.

Piermaria, J. A., De La Canal, M. L. and Abraham, A. G. 2008. Gelling properties of kefiran, a food-grade polysaccharide obtained from kefir grain. Food Hydrocolloid. 22, 1520-1527.

Rimada, P. S. and Abraham, A. G. 2001. Polysaccharide production by kefir grains during whey fermentation. J. Dairy Res. 68, 653-661.

Rizwan, S. K. and Rousseau, D. 2006. Hazelnut oil migration in dark chocolate-kinetic, thermodynamic and structural considerations. Lipid Sci. Technol. 108(5): 434-443.

Shahidi, F., Alasalvar, C. and Liyana-Pathirana, C. M. 2007. Antioxidant phytochemicals
in hazelnut kernel (Corylus avellana L.) and hazelnut byproducts. Agr. Food Chem.
55, 1212-1220.

Sirirat, D. and Jelena, P. 2010. Bacterial inhibition and antioxidant activity of kefir produced from thai jasmine rice milk. Biotechnol. 9, 332-337.

Yokoi, H. and Watanabe, T. 1992. Optimum culture conditions for production of kefiran by Lactobacillus sp. KPB-167B isolated from kefir grains. J. Ferment. Bioeng. 74, 327-329.