1. Albert S and Mittal GS. Comparative evaluation of edible coatings to reduce fat uptake in a deep-fried cereal product. Food Res Int 2002; 35: 445-458. [DOI:10.1016/S0963-9969(01)00139-9]

2. Garcia MA, Ferrero CA, Bertola NA, Martino M, Zaritzky N. Edible coating from cellulose derivatives to reduce oil uptake in fried products. Innov Food Sci Emerg Technol 2002; 3: 391-7. [DOI:10.1016/S1466-8564(02)00050-4]

3. Rahman MS, Al-Belushi RM, Guizani N and AI-Saidi J. Fat oxidation in freeze-dried grouper during storage at different temperature and moisture contents. Journal Food Chem 2009; 114, 1257-1264. [DOI:10.1016/j.foodchem.2008.11.002]

4. Aminlari M, Ramezani R, and Khalili MH. Production of protein-coated low-fat potato chips. Food Science and Technology International 2005; 11(30) :177-181. [DOI:10.1177/1082013205054785]

5. Jani M. Using natural safflower extract to improve the color and oxidative stability of potato chips. Quds: Islamic Azad University, M.C. Faculty of Nutrition Sciences and Food Technology; 2016. [in Persian]

6. Bagheri R, Golestan L, Maghsoudloo, Shahidi Yasaghi A. Reduction of oil absorption in fried potatoes using edible coating. Journal of Innovation in Food Science and Technology 2014; Year 6, Issue 1, 1-8. [In Persian]

7. Singh P, Kumar R, Sabapathy SN, Bawa S. Functional and Edible uses of Soy Protein Products. Comprehensive Reviews in Food Science and Food Safety 2008; 7(1):14-28. [DOI:10.1111/j.1541-4337.2007.00025.x]

8. Kanu PJ, Kerui Z, Ming ZH, Haifeng Q, Kanu JB, Kexue Z. Sesame Protein(Mucunapruriens) flour. Food Research International 2007; 37:355-365.

9. Lawal OS , Adebowale KO. Effect of acetylation and succinylation on solubility profile, water absorption capacity, oil absorption capacity and emulsifying properties of muncuna bean (Mucuna pruiens) protein concentrate. Nahrung/Food 2004; 48(2): 129-136. [DOI:10.1002/food.200300384]

10. Dharsenda T, Dabhi1 M, Jethva1 M , Kapopara M. Nutritional and Functional Characterization of Peanut Okara (Defatted Peanut) Flour Cookies. Journal of grain processing and storage 2015; Vol 2, Issue 2, Pages 24-28.

11. Yusuf AA, Ayedun H, Sanni LO. Chemical composition and functional properties of raw and roasted Nigerian benni seed (Sesamum indicum) and Bambara groundnut ((Vigna subterranean). Food Chemistry 2018;111: 277-282. [DOI:10.1016/j.foodchem.2007.12.014]

12. Talja RA, Helén H, Roos YH, Jouppila K. Effect of various polyols and polyol contents on physical and mechanical properties of potato starch-based films. Carbohydrate Polymers 2007; (67). 288-295. [DOI:10.1016/j.carbpol.2006.05.019]

13. Malikarjunan P, Chinan MS, and Philips RD. Edible coating for deep-fat frying of starchy products, Food Science and Technology 1997; 30(7) :709_714. [DOI:10.1006/fstl.1997.0263]

14. Aminlari, M., Ramezani, R., Khalili, M.H.. Production of protein-coated low-fat potato chips . J. Food Science and Technology International 2004; 11(3),2-5. [DOI:10.1177/1082013205054785]

15. Khalili M. Investigation of the application of protein coating in the production of low-fat potato chips. Shiraz University , M.C. Faculty of Nutrition Sciences and Food Technology; 2001. [in Persian]

16. Institute of Standards and Industrial Research of Iran, Cereals and grains - Measurement of nitrogen and calculation of crude protein - Kojeldal method. No 19052. 1st.Edition: INSO; 2014. [In Persian]

17. Sarmadizadeh D, Badii F, Ehsani MR, Maftoonazad N, Goodarzi F. Effects of soy-protein isolate coating on the properties of French fries using response surface methodology. Iran. J Nutr Sci Food Technol 2010; 6(2):75-.86. [In Persian]

18. randenburg AH, Weller CL, Testin RF. Edible Films and Coatings from Soy Protein. J Food Sci 1993; 58(5): 1086-9. [DOI:10.1111/j.1365-2621.1993.tb06120.x]

19. Institute of Standards and Industrial Research of Iran, Chips and Slices of French Fries - Features and Test Method. No 3764. 3rd revision: INSO; 2018. [In Persian]

20. Daraei Garmehkhani A, Mirzaei HA, Maghsoudlou Y, Kashaninezhad M. Effect of hydrocolloids on amount of oil uptake and quality attribute of potato French fries. J Ag ric Sci Natur Resour 2009; 16(3): 123-135. [in Persian]

21. Suzana RB, Vesna L, Desanka R, Borislav S. Decreasing of oil absorption in potato strips during deep fat frying. Journal of Food Engineering 2004; (64), 237-241. [DOI:10.1016/j.jfoodeng.2003.10.006]

22. Duran M, Pedreschi F, Moyano P, Troncoso E. Oil partition in pre-treated potato slices during frying and cooling. Journal of Food Engineering 2008; 81:257-265. [DOI:10.1016/j.jfoodeng.2006.11.004]

23. Torabi R, Hojjati M, Barzegar M, Joyandeh H. The effect of hydrocolloid coatings in preventing the formation of acrylamide and reducing oil absorption in potato chips. Iranian Journal of Nutrition Sciences and Food Industry 2017, Twelfth Year, First Issue, 1-9. [In Persian]

24. Pak Termi M, Qajar Beigi P, Moloudi F. Comparison of thermal stability of virgin sesame oil and grape seed oil. Kermanshah University of Medical Sciences Bimonthly 2015; Year 19, Number 5, 267-281. [In Persian]

25. Nouri T, Fahim Danesh M, Sahari M. Extraction of phenolic compounds of rosemary leaves by ultrasound method and its effect on organoleptic, physicochemical and oxidative stability of virgin olive oil. Journal of Food Science and Technology 2016; No. 53, Volume 13, 125-113. [In Persian]

26. Leeratanarak N, Devahastin S, Chiewchan N. Drying kinetics and quality of potato chips undergoing different drying technique. Journal of Food Engineering 2006; 77; 635-643. [DOI:10.1016/j.jfoodeng.2005.07.022]