References
- H.D. Goff, Colloidal aspects of ice cream - A review, International Dairy Journal 7 (1997) 363-373. Doi: 10.1016/S0958-6946(97)00040-X
- C.E. dos Santos Cruxen, J.F. Hoffmann, G.P. Zandoná, Â.M. Fiorentini, C.V. Rombaldi, F.C. Chaves, Probiotic butiá (Butia odorata) ice cream: Development, characterization, stability of bioactive compounds, and viability of Bifidobacterium lactis during storage, LWT 75 (2017) 379-385. Doi: 10.1016/j.lwt.2016.09.011
- Anonymous, Top ice cream flavors around the World, (2023) cited 2024 May 23. Available from: https://nielsenmassey.com/top-ice-cream-flavors-around-the-world/
- Eurostat, Where does your ice cream come from?, (2022) cited 2024 May 24. Available from: https://ec.europa.eu/eurostat/web/products-eurostat-news/-/edn-20220829-1
- International Dairy Foods Assocation, America’s Favorites, (2023) cited 2024 May 23. Available from: https://www.idfa.org/ice-cream-sales-trends
- Anonymous, Ice cream and frozen dessert global market report, (2023) cited 2024 May 23. Available from: https://www.thebusinessresearchcompany.com/report/ice-cream-and-frozen-dessert-global-market-report
- E. Macit, A. Çağlar, İ. Bakırcı, The possibilities of using some spice essential oils in ice cream production, Alınteri Journal of Agricultural Sciences 32 (2017) 63-68. Doi: 10.28955/alinterizbd.335399
- M. Güven, M. Kalender, T. Taşpinar, Effect of using different kinds and ratios of vegetable oils on ice cream quality characteristics, Foods 7 (2018) 104. Doi: 10.3390/foods7070104
- H. Yalcin, H. Kavuncuoğlu, E. Tulukcu, Z. Eroğlu, The effect of harvest time on the bioactive properties and volatile components of lavender (Lavandula officinalis), Quality Assurance and Safety of Crops & Foods 9 (2017) 275-283. Doi: 10.3920/QAS2015.0763
- A. Dalda-Şekerci, N. Çetin, E. Beyzi, K. Karaman, O. Gülşen, Drying methods affect the drying kinetics, bioactive characteristics and essential oil composition of lavender (Lavandula angustifolia Mill.) and lavandin (Lavandula hybrida), Journal of Essential Oil Bearing Plants 26 (2023) 143-160. Doi: 10.1080/0972060X.2022.2160280
- D. Pljevljakušić, S.K. Veličkovska, L. Mihajlov, A. Čerepnalkovski, Chemical composition and biological activity of lavandin and lavender essential oils, La Rivista Italiana delle Sostanze Grasse 100 (2023) 91-103.
- B. Kiprovski, T. Zeremski, A. Varga, I. Čabarkapa, J. Filipović, B. Lončar, M. Aćimović, Essential oil quality of lavender grown outside its native distribution range: A study from Serbia, Horticulturae 9 (2023) 816. Doi: 10.3390/horticulturae9070816
- N.H. Bavarsad, S. Bagheri, M. Kourosh-Arami, A. Komaki, Aromatherapy for the brain: Lavender’s healing effect on epilepsy, depression, anxiety, migraine, and Alzheimer’s disease: A review article, Heliyon 9 (2023) e18492. Doi: 10.1016/j.heliyon.2023.e18492
- Food and Environmental Hygiene Department, Microbiological Risk Assessment of Ice-Cream, (2001).
- AOAC, Official Methods of Analysis of the AOAC, 18th ed., Gaithersburg, USA, 2005.
- M.R. Muse, R.W. Hartel, Ice cream structural elements that affect melting rate and hardness, Journal of Dairy Science 87 (2004) 1-10. Doi: 10.3168/jds.S0022-0302(04)73135-5
- M. Güven, O.B. Karaca, The effects of varying sugar content and fruit concentration on the physical properties of vanilla and fruit ice-cream-type frozen yogurts, International Journal of Dairy Technology 55 (2002) 27-31. Doi: 10.1046/j.1471-0307.2002.00034.x
- M. Cecchini, M. Contini, R. Massantini, D. Monarca, R. Moscetti, Effects of controlled atmospheres and low temperature on storability of chestnuts manually and mechanically harvested, Postharvest Biology and Technology 61 (2011) 131-136. Doi: 10.1016/j.postharvbio.2011.03.001
- M.R. McLellan, L.R. Lind, R.W. Kime, Hue angle determinations and statistical analysis for multiquadrant Hunter L, a, b data, Journal of Food Quality 18 (2007) 235-240. Doi: 10.1111/j.1745-4557.1995.tb00377.x
- A. Kurt, I. Atalar, Effects of quince seed on the rheological, structural and sensory characteristics of ice cream, Food Hydrocolloids 82 (2018) 186-195. Doi: 10.1016/j.foodhyd.2018.04.011
- M.C. Meilgaard, B.T. Carr, G.V. Civille, Sensory evaluation techniques, 3rd ed., FL:CRC Press, Boca Raton, 1999.
- J. Kells, A. Gilmour, Incidence of Listeria monocytogenes in two milk processing environments, and assessment of Listeria monocytogenes blood agar for isolation, International Journal of Food Microbiology 91 (2004) 167-174. Doi: 10.1016/S0168-1605(03)00378-7
- G.N. Viçosa, P.M. Moraes, A.K. Yamazi, L.A. Nero, Enumeration of coagulase and thermonuclease-positive Staphylococcus spp. in raw milk and fresh soft cheese: An evaluation of Baird-Parker agar, Rabbit Plasma Fibrinogen agar and the Petrifilm Staph Express count system, Food Microbiology 27 (2010) 447-452. Doi: 10.1016/j.fm.2009.12.007
- Turkish Food Codex, Ice Cream Communiqué, 2022.
- S. Nazarewicz, K. Kozłowicz, Z. Kobus, B. Gładyszewska, A. Matwijczuk, L. Ślusarczyk, T. Skrzypek, M. Sujka, N. Kozłowicz, The use of ultrasound in shaping the properties of ice cream with oleogel based on oil extracted from tomato seeds, Applied Sciences 12 (2022) 9165. Doi: 10.3390/app12189165
- M. Nadeem, M. Abdullah, M.Y. Ellahi, Effect of incorporating rape seed oil on quality of ice cream, Mediterranean Journal of Nutrition and Metabolism 3 (2010) 121-126. Doi: 10.1007/s12349-010-0012-0
- B. Ürkek, Effect of using chia seed powder on physicochemical, rheological, thermal, and texture properties of ice cream, Journal of Food Processing and Preservation 45 (2021) e15418. Doi: 10.1111/jfpp.15418
- I. Atik, Z.H. Tekin Cakmak, E. Avcı, S. Karasu, The effect of cold press chia seed oil by-products on the rheological, microstructural, thermal, and sensory properties of low-fat ice cream, Foods 10 (2021) 2302. Doi: 10.3390/foods10102302
- R. Nazaruddin, A.S. Syaliza, A.I. Wan Rosnani, The effect of vegetable fat on the physicochemical characteristics of dates ice cream, International Journal of Dairy Technology 61 (2008) 265-269. Doi: 10.1111/j.1471-0307.2008.00413.x
- A. Gowda, V. Sharma, A. Goyal, A.K. Singh, S. Arora, Process optimization and oxidative stability of omega-3 ice cream fortified with flaxseed oil microcapsules, Journal of Food Science and Technology 55 (2018) 1705-1715. Doi: 10.1007/s13197-018-3083-4
- K.K.T. Goh, A. Ye, N. Dale, Characterisation of ice cream containing flaxseed oil, International Journal of Food Science and Technology 41 (2006) 946-953. Doi: 10.1111/j.1365-2621.2006.01151.x
- B. Ürkek, F. Öztürk, M. Şengül, Possibilities of using in ice cream production (grape seed, carob and black cumin powder) of different plant powders, Ata-Food Journal 1 (2022) 1-5.
- X. Han, Q. Chen, X. Zhang, J. Peng, M. Zhang, Q. Zhong, The elimination effects of lavender essential oil on Listeria monocytogenes biofilms developed at different temperatures and the induction of VBNC state, Letters in Applied Microbiology 74 (2022) 1016-1026. Doi: 10.1111/lam.13681
- S. Perovic, S. Pantovic, V. Scepanovic, A. Perovic, V. Zivkovic, B. Damjanovic-Vratnica, Evaluation of antimicrobial activity and activity on the autonomic nervous system of the lavender essential oils from Montenegro, Progress in Nutrition 21 (2019) 584-590. Doi: 10.23751/pn.v21i3.8385
- L. Šarić, I. Čabarkapa, B. Šarić, D. Plavšić, J. Lević, S. Pavkov, B. Kokić, Composition and antimicrobial activity of essential oils from Serbia. Agro FOOD Industry Hi Tech 25 (2014) 40–43.
- F. Dilek Sanin, P. Aarne Vesilind, C. James Martel, Pathogen reduction capabilities of freeze/thaw sludge conditioning, Water Research 28 (1994) 2393-2398. Doi: 10.1016/0043-1354(94)90055-8
- N. Metzger, A. Alvarez-Ordóñez, D. Leong, K. Hunt, K. Jordan, Survival of foodborne pathogens during frozen storage of cheese made from artificially inoculated milk, Dairy Science & Technology 95 (2015) 759-767. Doi: 10.1007/s13594-015-0233-6