[1] Mansour, A. I., Ahmed, M. A., Elfaruk, M. S., Alsaleem, K. A., Hammam, A. R., & El‐Derwy, Y. M. (2021). A novel process to improve the characteristics of low‐fat ice cream using date fiber powder. Food Science & Nutrition, 9(6), 2836-2842.
[2] Tammam, A. A., Salman, K. H., & Abd-El-Rahim, A. M. (2014). Date syrup as a sugar substitute and natural lavor agent in ice cream manufacture. Journal of Food and Dairy Sciences, 5(8), 625-632.
[3] Landikhovskaya, A. V., & Tvorogova, A. A. (2021). Ice cream and frozen desserts nutrient compositions: current trends of researches. Food systems, 4(2), 74-81.
[4] Mousavi, M., Fadaei, V., & Akbari‐adergani, B. (2023). Stimulation of ACE inhibitory and improving α‐amylase and α‐glucosidase and antioxidant activities of semi‐prepared and dry soup by incorporating with date kernel powder. Food Science & Nutrition, 11(3), 1342-1353.
[5] Vieira, F. G. K., De Salles, R. K., Mannes, P., Kami, A. A., Búrigo, T., Geraldo, A. P. G., & Moreno, Y. M. F. (2020). Development and acceptance of an ice cream as food alternative for cancer patients. Journal of Culinary Science & Technology, 18(2), 89-97.
[6] Ozdemir, C., Dagdemir, E., Ozdemir, S., & Sagdic, O. (2008). The effects of using alternative sweeteners to sucrose on ice cream quality. Journal of food quality, 31(4), 415-428.
[7] Akbari, M., Eskandari, M. H., & Davoudi, Z. (2019). Application and functions of fat replacers in low-fat ice cream: A review. Trends in food science & technology, 86, 34-40.
[8] Cadena, R. S., Cruz, A. G., Faria, J. A. F., & Bolini, H. M. A. (2012). Reduced fat and sugar vanilla ice creams: Sensory profiling and external preference mapping. Journal of dairy science, 95(9), 4842-4850.
[10] Ayoubi, A., Balvardi, M., Hajimohammadi Farimani, R., & Akhavan, H. R. (2023). Response surface optimization of cupcake formula fortified with date seed powder. Iran. J. Chem. Chem. Eng. Research Article Vol, 42(2).
[11] Mahmod, R., Saad, M., Mashahadi, F., & Sayuti, N. M. (2021). Consumer acceptance of nutritional dates seed innovation for a new ice cream flavor in Malaysia. International Journal of Accounting, 6(38), 14-26.
[12] Najjar, Z., Kizhakkayil, J., Shakoor, H., Platat, C., Stathopoulos, C., & Ranasinghe, M. (2022). Antioxidant potential of cookies formulated with date seed powder. Foods, 11(3), 448.
[13] Khider, M., Ahmed, N., & Metry, W. A. (2021). Functional ice cream with coffee-related flavor. Food and Nutrition Sciences, 12(8), 826-847.
[14] Sameen, A., Manzoor, M.F., Khan, M.I., Sahar, A. and Saddique, A. (2016). Quality evaluation of ice cream prepared with phoenix dactylifera syrup as a substitute of sugar. Pakistan Journal of Food Sciences, 26(4), pp.226-233.
[15] Al-Sahlany, S. T. G., Khassaf, W. H., Niamah, A. K., & Abd Al-Manhel, A. J. (2023). Date juice addition to bio-yogurt: The effects on physicochemical and microbiological properties during storage, as well as blood parameters in vivo. Journal of the Saudi Society of Agricultural Sciences, 22(2), 71-77.
[16] Motaghian, P., Mirsaeedghazi, H., Soltani, M., Kalbasi Ashtari, A., & Dehghani, M. (2023). Effects of Ultrafiltration Combined with Electric Field on Process Optimization, and Physiochemical Characteristics of Date Juice after Depectinization. Iran. J. Chem. Chem. Eng. Research Article Vol, 42(9).
[17] Hashim, I. B., Omer, T. A., & Fathelrahman, E. (2016). Consumer acceptance and marketing of date syrup ice cream in United Arab Emirates University. Global Journal of Biology, Agriculture and Health Sciences, 5(1), 7-11.
[18] Ashraf, Z., & Hamidi-Esfahani, Z. (2011). Date and date processing: a review. Food reviews international, 27(2), 101-133.
[19] Ebrahimi Saray, N., Javadi, A., Badbadak, S. (2018). Effect of sugar replacement with two sweeteners of date liquid sugar and date syrup on hysic-chemical, microbiological and sensory properties of low calorie and functional ice cream.. FSCT 2018; 15 (77), 316-303.
[20] Joynipour, S. (2021). Investigating the effect of dietary fiber of date kernel as a fat substitute in low-fat cream, the 4th international conference of interdisciplinary studies in food industry and nutrition science of Iran, Tehran
[21] Taherian, A., Sadeghimahounak, A. R., Mirzaie, H., Alami, M., & Sadeghi, A. (2021). Effect of Date Syrup as substitute with sugar on the physicochemical, rheological and sensory properties of vanilla Ice Cream on Based whey. Food Processing and Preservation Journal, 12(2), 157-170.
[22] Homayouni Rad, Aziz. (2012). Ultra-beneficial ice cream: knowledge, formulation and quality control. Iran, Publishing House of Tabriz University of Medical Sciences
[23] Akalın, A. S., Kesenkas, H. A. R. U. N., Dinkci, N. A. Y. I. L., Unal, G. Ü. L. F. E. M., Ozer, E. L. İ. F., & Kınık, O. (2018). Enrichment of probiotic ice cream with different dietary fibers: Structural characteristics and culture viability. Journal of Dairy Science, 101(1), 37-46.
[24] Salem, S. A., Meead, G. H., & El-Rashody, F. M. (2017). Physicochemical and sensory properties of ice cream made from camel milk and fortified with dates products. Int. J. Humanit. Arts Med. Sci, 5, 29-40.
[25] Sulaiman, W. N. H. W., Ibrahim, A. A., Halim, N. A., Sulaiman, N. A. S., & Nor, M. I. Z. M. (2022). Development and Sensory Evaluation of Dates Ice Cream. Multidisciplinary Applied Research and Innovation, 3(4), 10-14.
[26] Yangılar, F. (2016). Production and evaluation of mineral and nutrient contents, chemical composition, and sensory properties of ice creams fortified with laboratory-prepared peach fibre. Food & nutrition research, 60(1), 31882.
[27] Taleb, H., Maddocks, S. E., Morris, R. K., & Kanekanian, A. D. (2016). The antibacterial activity of date syrup polyphenols against S. aureus and E. coli. Frontiers in microbiology, 7, 198.
[28] Arslaner, A., Salik, M. A., Özdemir, S., & Akköse, A. (2019). Yogurt ice cream sweetened with sucrose, stevia and honey: Some quality and thermal properties. Czech Journal of Food Sciences, 37(6).
[29] Hosseiny, M., & Sedaghati, M. (2023). Production and Characterization of Milk Dessert Supplemented with Date Seed Powder. Iran. J. Chem. Chem. Eng. Research Article Vol, 42(9).
[30] Chamchan, R., Sinchaipanit, P., Disnil, S., Jittinandana, S., Nitithamyong, A., & On-nom, N. (2017). Formulation of reduced sugar herbal ice cream using lemongrass or ginger extract. British Food Journal, 119(10), 2172-2182.
[31] Gheisari, H. R., Heydari, S., & Basiri, S. (2020). The effect of date versus sugar on sensory, physicochemical, and antioxidant properties of ice cream. Iranian journal of veterinary research, 21(1), 9.
[32] Ahmed, K. S., Hasan, G. A., Satter, M. A., & Sikdar, K. (2023). Making ice cream with natural sweetener stevia: Formulation and characteristics. Applied Food Research, 3(2), 100309.
[33] da Silva Faresin, L., Devos, R. J. B., Reinehr, C. O., & Colla, L. M. (2022). Development of ice cream with reduction of sugar and fat by the addition of inulin, Spirulina platensis or phycocyanin. International Journal of Gastronomy and Food Science, 27, 100445.
[34] Durmaz, Y., Kilicli, M., Toker, O. S., Konar, N., Palabiyik, I., & Tamtürk, F. (2020). Using spray-dried microalgae in ice cream formulation as a natural colorant: Effect on physicochemical and functional properties. Algal Research, 47, 101811.
[35] Wang, W., Wang, M., Xu, C., Liu, Z., Gu, L., Ma, J., ... & Hou, J. (2022). Effects of soybean oil body as a milk fat substitute on ice cream: Physicochemical, sensory and digestive properties. Foods, 11(10), 1504.
[36] Mehrjo, N., Sultani, M., Mohammadi, S. (2023). The effect of using date powder on the physicochemical, textural and sensory characteristics of low-fat molded yogurt. Innovation in Food Science and Technology, 1(15): 103-116.
[37] Elkot, W. F., Ateteallah, A. H., Al-Moalem, M. H., Shahein, M. R., Alblihed, M. A., Abdo, W., & Elmahallawy, E. K. (2022). Functional, physicochemical, rheological, microbiological, and organoleptic properties of ymbiotic ice cream produced from camel milk using black rice powder and Lactobacillus acidophilus LA-5. Fermentation, 8(4), 187.
[38] Saadi, A. M., Al-Farha, A. A. B., Hamid, R. A., & Wajeeh, D. N. (2022). Use of natural sweeteners (maple syrup) in production of low-fat ice cream.
[39] Rahim, N. A., & Sarbon, N. M. (2019). Acacia honey lime ice cream: Physicochemical and sensory characterization as effected by different hydrocolloids. International Food Research Journal, 26(3), 883-891.
[40] Milani, E., & Koocheki, A. (2011). The effects of date syrup and guar gum on physical, rheological and sensory properties of low fat frozen yoghurt dessert. International journal of dairy technology, 64(1), 121-129.
[41] Moriano, M. E., & Alamprese, C. (2017). Honey, trehalose and erythritol as sucrose-alternative sweeteners for artisanal ice cream. A pilot study. LWT, 75, 329-334.
[42] Silva-Avellaneda, E., Bauer-Estrada, K., Prieto-Correa, R. E., & Quintanilla-Carvajal, M. X. (2021). The effect of composition, microfluidization and process parameters on formation of oleogels for ice cream applications. Scientific Reports, 11(1), 7161.
[43] Hajian, N., Salami, M., Mohammadian, M., Moghadam, M., & Emam-Djomeh, Z. (2020). Production of low-fat camel milk functional ice creams fortified with camel milk casein and its antioxidant hydrolysates. Applied Food Biotechnology, 7(2), 95-102.
[44] Tolve, R., Zanoni, M., Ferrentino, G., Gonzalez-Ortega, R., Sportiello, L., Scampicchio, M., & Favati, F. (2024). Dietary fibers effects on physical, thermal, and sensory properties of low-fat ice cream. LWT, 199, 116094.
[45] Ismail, H. A., Hameed, A. M., Refaey, M. M., Sayqal, A., & Aly, A. A. (2020). Rheological, physio-chemical and organoleptic characteristics of ice cream enriched with Doum syrup and pomegranate peel. Arabian Journal of Chemistry, 13(10), 7346-7356.
[46] Yu, B., Zeng, X., Wang, L., & Regenstein, J. M. (2021). Preparation of nanofibrillated cellulose from grapefruit peel and its application as fat substitute in ice cream. Carbohydrate Polymers, 254, 117415.
[47] Shamshad, A., Butt, M. S., Nayik, G. A., Al Obaid, S., Ansari, M. J., Karabagias, I. K., ... & Ramniwas, S. (2023). Effect of storage on physicochemical attributes of ice cream enriched with microencapsulated anthocyanins from black carrot. Food Science & Nutrition, 11(7), 3976-3988.
[48] Mir Arab Razi, S., Taherin, A., Timuri, M., Motamedzadegan, A., Bagheri, H. (2015). investigating the effect of replacing malt extract on the physical and sensory characteristics of ice cream. Journal of Food Processing and Production, 4 (6), 1-15.
[49] Seng Sefidi, M. and Mircholi, A. and Houshmand Delir, M. (2017). investigating the effect of replacing sugar with banana puree on the physicochemical and sensory characteristics of ice cream.
[50] Airoldi, R., da Silva, T. L. T., Ract, J. N. R., Foguel, A., Colleran, H. L., Ibrahim, S. A., & da Silva, R. C. (2022). Potential use of carnauba wax oleogel to replace saturated fat in ice cream. Journal of the American Oil Chemists' Society, 99(11), 1085-1099.