Albert, A., Perez-Munuera, I., Quiles, A., Salvador, A., Fiszman, S. M.andHernando, I. 2009. Adhesion in fried battered nuggets: performance of different hydrocolloids as predusts using three cookingprocedures.Food Hydrocolloids.23(5):1443-1448.
Aleson-Carbonell, L., Fernández-López, J., Pérez-Alvarez, J. A.andKuri, V. 2005. Characteristics of beef burger as influenced by various types of lemon albedo.Innovative Food Science & Emerging Technologies.6(2):247-255.
Altunakar, B., Sahin, S.andSumnu, G. 2006. Effects of hydrocolloids on apparent viscosity of batters and quality of chicken nuggets.Chemical Engineering Communications.193(6): 675-682.
Andrès, S., Zaritzky, N. andCalifano, A. 2006. The effect of whey protein concentrates and hydrocolloids on the texture and colour characteristics of chicken sausages.International Journal of Food Science & Technology.41(8):954-961.
Institute of Standards and Industrial Research of Iran (ISIRI). 2016. Raw frozen chicken burger–Specifications and test methods. Iranian National Standardization Organization (INSO). Standard No. 6937. (in Persian)
Berry, B. W. 1993. Fat level and freezing temperature affect sensory, shear, cooking and compositional properties of ground beef patties.Journal of Food Science.58(1):34-37.
Brewer, M. S. 2012. Reducing the fat content in ground beef without sacrificing quality: A review.Meat Science.91(4):385-395.
Bullock, K. B., Huffman, D. L., Egbert, W. R., Bradford, D. D., Mikel, W. B.andJones, W. R. 1995. Non-meat ingredients for low-fat ground beef patties.Journal of Muscle Foods.6(1):37-46.
Chang, J. 2005. Malaysia poultry and products annual 2005.GAIN Report Number: MY5036. USDA Foreign Agricultural Service, Kuala Lumpur.Dorosti, A. and Tabatabaei, M. 2010. Table of Food Composition. The Word of Nutrition. 2ndEd. Iran. (in Persian)
Fatemi, H. 2011. Food Chemistry. Enteshar Company. Iran. (in Persian)
Feiner, G. 2006.Meat Products Handbook: Practical Science and Technology. CRC press, USA.Hsu, S. Y. andChung, H. Y. 1999. Comparisons of 13 edible gum-hydrate fat substitutes for low fat Kung-wan (an emulsified meatball).Journal of Food Engineering.40(4):279-285.
Jideani, V. A. 2011.Functional Properties of Soybean Food Ingredients in Food Systems. InTechpress,SouthAfrica. 345-366.Khedkar, S.,Bhatt, S. and Chavan, R. S. 2016. Fat Replacer. Reference Module in Food Science Encyclopedia of Food and Health.2,589–595.
Kumar, M., Sharma, B. D. andKumar, R. R. 2007. Evaluation of sodium alignate as a fat replacer on processing and shelf-life of low-fat ground pork patties.Asian Australian Journal of Animal Sciences.20(4): 588.
Mahajan, I., Sonkar, C. andSurendar, J. 2014. Study on the effective reduction of oil up-take by the application of edible hydrocolloid coatings on french fries.International Journal of Research in Engineering & Advanced Technology.2(3):1-9.
Mallika, E. N., Prabhakar, K. andReddy, P. M. 2009. Low fat meat products-an overview.Veterinary World.2(9):364-366.
Marchetti, L., Andres, S. C. and Califano, A. N. 2013. Textural and thermal properties of low-lipid meat emulsions formulated with fish oil and different binders.LWT-Food Science and Technology.51(2):514-523.
Mittal, G. S. andBarbut, S. 1993. Effects of various cellulose gums on the quality parameters of low-fat breakfast sausages.Meat Science.35(1):93-103.
Mittal, G. S. andBarbut, S. 1994. Effects of carrageenans and xanthan gum on the texture and acceptability of low fat frankfurters.Journal of Food Processing and Preservation.18(3):201-216.
Moghazy, E. A. 1999. Reduced fat sausage as affected by using fat replacers, natural beef flavor and collagen casings.EgyptianJournal of Agricultural Research. 77-82.
Montero, P.,Hurtado, J. L. andPérez-Mateos, M. 2000. Microstructural behaviour and gelling characteristics ofmyosystem protein gels interacting with hydrocolloids.Food Hydrocolloids.14(5):455-461.
Phillips, G.O. andWilliams, P.A. 2000. Handbook of Hydrocolloids. CRC press. USA.Pierre, J.N. and Badrie,N. 2004. Changes in consumer acceptance and physicochemical quality of low fat pigeon pea (Cajanus Cajan) patties with the addition of Xanthan Gum. Journal of FoodService. 14(3): 153-162.
Serdaroglu, M. 2006. The characteristics of beef patties containing different levels of fat and oat flour.International Journal ofFood Science andTechnology.41(2):147-153.
Serdaroğlu, M. andDeğırmencioğlu, Ö. 2004. Effects of fat level (5%, 10%, 20%) and corn flour (0%, 2%, 4%) on some properties of Turkish type meatballs (koefte).Meat Science.68(2):291-296.
ShahiriTabarestani, H. andMazaheri Tehrani, M. 2014. Optimization of physicochemical properties of lowfat hamburger formulation using blend of soy flour, split-pea flour and wheat starch as part of fat replacer system.Journal of Food Processing and Preservation.38(1):278-288.
Shang, Y. andXiong, Y. L. 2010. Xanthan Enhances Water Binding and gel formation of transglutaminasetreated porcine myofibrillar proteins.Journal of Food Science. 75(3):178-185.
Tornberg, E., Olsson, A. andPersson, K. 1989. A comparison in fat holding between hamburgers and emulsion sausages. InProceedings of the 35thInternational Congress of Meat Science and Technology, Copenhagen, Denmark.Trout, G. R. 1989. The effect of calcium carbonate and sodium alginate on the color and bind strength of restructured beef steaks.Meat Science.25(3): 163-175.
Troutt, E. S., Hunt, M. C., Johnson, D. E.,Claus, J. R., Kastner, C. L. andKropf, D. H. 1992. Characteristics of lowfat ground beef containing texturemodifying ingredients.Journal of Food Science.57(1):19-24.
Troy, D. J., Desmond, E. M.andBuckley, D. J. 1999. Eating quality of low-fat beef burgers containing fat-replacing functional blends.Journal of the Science of Food and Agriculture.79(4):507-516.Ulu, H. 2006. Effects of carrageenam and guar gum on the cooking and textual properties of low fat meatballs.Food Chemistr
)