1- Gaba K, Anand S. Potential of Incorporating a Functional Probiotic Encapsulant in Whipped Cream. Fermentation. 2023; 9(11): 928.
2- Han YM, Zhu L, Qi XG., Zhang H, Wu GC. 2023. Characteristics of low‐fat whipped cream containing protein‐based fat replacers. International Journal of Dairy Technology. 2023; 76(2): 276-290.
3- Torabi P, Moraffah F, Amini M, Pourjabar Z, Kargar S, Hajimahmoodi M. Fatty acid composition of Iranian sweetened confectionery creams, with an emphasis on trans fatty acids. Journal of Food Composition and Analysis. 2022; 105: 104153. [In Persian]
4- Abbas HM, Abd El-Gawad MA, Kassem JM, Salama M. Application of fat replacers in dairy products: A review. 2024; 12(2): 319–333.
5- Jiang X, Shekarforoush E, Muhammed MK, Whitehead KA, Arneborg N, Risbo J. Lactic acid bacteria as structural building blocks in non-fat whipping cream analogues. Food Hydrocolloids. 2023; 135: 108137.
6- Dybka-Stępień K, Otlewska A, Góźdź P, Piotrowska M. The renaissance of plant mucilage in health promotion and industrial applications: A review. Nutrients. 2021; 13(10): 3354.
7- Goksen G, Demir D, Dhama K, Kumar M, Shao P, Xie F, et al. Mucilage polysaccharide as a plant secretion: Potential trends in food and biomedical applications. International Journal of Biological Macromolecules. 2023; 230: 123146.
8- Di Monaco R, Miele NA, Cabisidan EK, Cavella S. Strategies to reduce sugars in food. Current opinion in food science. 2018; 19: 92-7.
9- Husain I, Bala K, Khan IA, Khan SI. A review on phytochemicals, pharmacological activities, drug interactions, and associated toxicities of licorice (Glycyrrhiza sp.). Food Frontiers. 2021;2(4): 449-85.
10- Kwon YJ, Son DH, Chung TH, Lee YJ. A review of the pharmacological efficacy and safety of licorice root from corroborative clinical trial findings. Journal of medicinal food. 2020; 23(1): 12-20.
11- Janipour R, Shekarforoush SS, Ghorbani S, Gheisari HR. Effects of Partial Replacement of Sugar with Fig Syrup on the Survival of Bacillus coagulans and the Physicochemical Properties of Probiotic Ice Cream. Food Technology and Biotechnology. 2023; 61(3): 350-6.
12- Zilola E, Akbarali R, Malokhat D. MICROBIOLOGICAL STUDIES OF OIL EMULSIONS. Universum: технические науки. 2023; (5-7 (110)): 45-7.
13- Abdelrasoul EO, Moawad AA, Abdel-Salam AB. Microbiological safety and quality survey of some dairy confectioneries with cream filling and topping. Open Veterinary Journal. 2023; 13(7): 807-18.
14- Wang QE, Ma S, Fu B, Lee FS, Wang X. Development of multi-stage countercurrent extraction technology for the extraction of glycyrrhizic acid (GA) from licorice (Glycyrrhiza uralensis Fisch). Biochemical engineering journal. 2004; 21(3): 285-92.
15- Sabahi S, Abbasi A, Mortazavi SA. Characterization of cinnamon essential oil and its application in Malva sylvestris seed mucilage edible coating to the enhancement of the microbiological, physicochemical and sensory properties of lamb meat during storage. Journal of Applied Microbiology. 2022;133(2):488-502.
16- Zhang Z, Gu M, You X, Sela DA, Xiao H, McClements DJ. Encapsulation of bifidobacterium in alginate microgels improves viability and targeted gut release. Food Hydrocolloids. 2021;116: 106634.
17- Hosseinpour Z, Karazhiyan H. Physical and chemical properties of whipped cream containing liquorice powder. Iranian Food Science & Technology Research Journal. 2019; 15(4): 419-31. [In Persian]
18- Soltani N, Karami R, Ranjbar M. The interaction of salicylic acid and cold stress on antioxidant enzyme activities in licorice (Glycyrrhiza glabra). J Herbal Drugs. 2011; 2(1): 7-13. [In Persian]
19- Institute of Standards and Industrial Research of Iran [Internet]. Pasteurized and UHT cream Specifications and test methods. ISIRI no 191. 4th revision, Karaj: ISIRI; 2019 [in Persian]. Available from: https://standard.inso.gov.ir
20- Ayoubi A, Porabolghasem M. Substituting sugar with date syrup in cupcake. Iranian food science and technology research journal. 2017; 13(5): 808-19. [In Persian]
21- Institute of Standards and Industrial Research of Iran [Internet]. Milk and milk products – Enumeration of colony-forming units of yeasts and/or moulds-colony - Count technique at 25˚C. ISIRI no 10154. 1st.edition, Karaj: ISIRI; 2007 [in Persian]. Available from: https://standard.inso.gov.ir
22- Institute of Standards and Industrial Research of Iran [Internet]. Milk and Milk Products-Enumeration of Presumptive Esherichia coli-Most probable number (MPN). ISIRI no 5234. 1st. Revision, Karaj: ISIRI; 2016 [in Persian]. Available from: https://standard.inso.gov.ir
23- Institute of Standards and Industrial Research of Iran [Internet]. Microbiology of food and animal feeding stuffs – Enumeration of coagulase – Positive staphylococci (staphylococcus aureus and other species) – Test method Part 1: Technique using baird – parker agar medium. ISIRI no 6806-1. 1st.edition, Karaj: ISIRI; 2005 [in Persian]. Available from: https://standard.inso.gov.ir
24- Córdova-Ramos JS, Glorio-Paulet P, Hidalgo A, Camarena F. Effect of technological process on antioxidant capacity and total phenolic content of Andean lupine (Lupinus mutabilis Sweet)= Efecto del proceso tecnológico sobre la capacidad antioxidante y compuestos fenólicos totales del lupino (Lupinus mutabilis Sweet) andino. Scientia Agropecuaria. 2020; 11(2): 157-65.
25- Abo-Samaha MI, Alghamdi YS, El-Shobokshy SA, Albogami S, El-Maksoud EM, Farrag F, et al. Licorice extract supplementation affects antioxidant activity, growth-related genes, lipid metabolism, and immune markers in broiler chickens. Life. 2022; 12(6): 914.
26- Lohar AV, Wankhade AM, Faisal M, Jagtap A. A review on Glycyrrhiza glabra linn (liquorice)—An excellent medicinal plant. Eur. J. Biomed. Pharm. Sci. 2020; 7: 330-4.
27- Al-Radadi NS. Facile one-step green synthesis of gold nanoparticles (AuNp) using licorice root extract: Antimicrobial and anticancer study against HepG2 cell line. Arabian Journal of Chemistry. 2021; 14(2): 102956.
28- Jan R, Gani A, Dar MM, Bhat NA. (2022). Bioactive characterization of ultrasonicated ginger (Zingiber officinale) and licorice (Glycyrrhiza Glabra) freeze dried extracts. Ultrasonics Sonochemistry. 2022; 88: 106048.
29- Ellis AL, Mills TB, Norton IT, Norton-Welch AB. The effect of sugars on agar fluid gels and the stabilisation of their foams. Food Hydrocolloids. 2019; 87: 371-81.
30- Clemens RA, Jones JM, Kern M, Lee SY, Mayhew EJ, Slavin JL, et al. Functionality of sugars in foods and health. Comprehensive reviews in food science and food safety. 2016; 15(3): 433-70.
31- Zeng Y, Zeng D, Liu T, Cai Y, Li Y, Zhao M, et al. Effects of glucose and corn syrup on the physical characteristics and whipping properties of vegetable-fat based whipped creams. Foods. 2022; 11(9): 1195.
32- Kim YJ, Kang S, Kim YJ, Kim WR, Kim YM, Park S. Calorie reduction of chocolate ganache through substitution of whipped cream. Journal of Ethnic Foods. 2017; 4(1): 51-7.
33- Temız H, Yeșılsu AF. Effect of pekmez addition on the physical, chemical, and sensory properties of ice cream .2010; 28(6): 538–546
34- Khan S, Rustagi S, Choudhary S, Pandey A, Khan MK, Kumari A, et al. Sucralose and maltodextrin-An altrernative to low fat sugar free ice-cream. Bioscience biotechnology research communications. 2018; 11(1): 136-43.
35- Ekici G, Dümen E. Escherichia coli and food safety. InThe universe of Escherichia coli. 2019. IntechOpen.
36- Gerba CP. Environmentally transmitted pathogens. InEnvironmental microbiology. 2009; Academic Press.
37- Grispoldi L, Karama M, Armani A, Hadjicharalambous C, Cenci-Goga BT. Staphylococcus aureus enterotoxin in food of animal origin and staphylococcal food poisoning risk assessment from farm to table. Italian Journal of Animal Science. 2021; 20(1): 677-90.
38- Huang Z, Yu X, Yang Q, Zhao Y, Wu W. Aptasensors for Staphylococcus aureus risk assessment in food. Frontiers in Microbiology. 2021; 12: 714265.
39- Ramos S, Silva V, Dapkevicius MD, Caniça M, Tejedor-Junco MT, Igrejas G, et al. Escherichia coli as commensal and pathogenic bacteria among food-producing animals: Health implications of extended spectrum β-lactamase (ESBL) production. Animals. 2020; 10(12): 2239.
40- Godefay B, Molla B. Bacteriological quality of raw cow's milk from four dairy farms and a milk collection centre in and around Addis Ababa. Berliner und Munchener Tierarztliche Wochenschrift. 2000; 113(7-8): 276-8.
41- Tripathi MK, Giri SK. Probiotic functional foods: Survival of probiotics during processing and storage. Journal of functional foods. 2014;9: 225-41.
42- Haynes IN, Playne MJ. Survival of probiotic cultures in low-fat ice-cream. Australian Journal of Dairy Technology. 2002; 57(1): 10.
43- Kozłowicz K, Góral M, Góral D, Pankiewicz U, Bronowicka-Mielniczuk U. Effect of ice cream storage on the physicochemical properties and survival of probiotic bacteria supplemented with zinc ions. LWT. 2019; 116: 108562.
44- HadiNezhad M, Duc C, Han NF, Hosseinian F. Flaxseed soluble dietary fibre enhances lactic acid bacterial survival and growth in kefir and possesses high antioxidant capacity. Journal of Food Research. 2013; 2(5): 152.
45- El-Lahot A, El-Razek A, Amal M, Massoud MI, Gomaa EG. Utilization of glycyrrhizin and licorice extract as natural sweetener in some food products and biological impacts. Journal of Food and Dairy Sciences. 2017; 8(3): 127-36.
46- Bustamante M, Oomah BD, Rubilar M, Shene C. Effective Lactobacillus plantarum and Bifidobacterium infantis encapsulation with chia seed (Salvia hispanica L.) and flaxseed (Linum usitatissimum L.) mucilage and soluble protein by spray drying. Food chemistry. 2017; 216: 97-105.
47- Afzaal M, Khan AU, Saeed F, Arshad MS, Khan MA, Saeed M, et al. Survival and stability of free and encapsulated probiotic bacteria under simulated gastrointestinal conditions and in ice cream. Food Science & Nutrition. 2020; 8(3): 1649-56.
48- Al-Turki AI, El-Ziney MG, Abdel-Salam AM. Chemical and anti-bacterial characterization of aqueous extracts of oregano, marjoram, sage and licorice and their application in milk and labneh. Journal of Food Agriculture and Environment. 2008; 6(1): 39.
49- Fakhfakh N, Jdir H, Jridi M, Rateb M, Belbahri L, Ayadi MA, et al. The mallow, Malva aegyptiaca L.(Malvaceae): Phytochemistry analysis and effects on wheat dough performance and bread quality. LWT. 2017; 75: 656-62.
)