Extra Virgin Olive Oils with High Phenolic Content as an Ingredient of Artisanal Ice Cream: Consumer Acceptance-Reference-Cited by-同舟云学术

Extra Virgin Olive Oils with High Phenolic Content as an Ingredient of Artisanal Ice Cream: Consumer Acceptance

Published:2022-01-02 Issue: Volume: Page:1-15
ISSN:1542-8052
Container-title:Journal of Culinary Science & Technology
language:en
Short-container-title:Journal of Culinary Science & Technology

Author:

Caldeira Roberta Monteiro¹^ORCID,Miyahira Roberta Fontanive¹^ORCID,Lima Camila Faria¹^ORCID,Rosado Carolyne Pimentel¹^ORCID,Campos Ana Cláudia¹^ORCID,Guimarães Renata Rangel¹^ORCID,Moura Nunes Nathália¹^ORCID,Difonzo Graziana²^ORCID,Squeo Giacomo²^ORCID,Pasqualone Antonella²^ORCID,Caponio Francesco²^ORCID,Cadena Rafael Da Silva³^ORCID,Zago Lilia¹^ORCID

Affiliation:

1. Department of Basic and Experimental Nutrition, Institute of Nutrition, State University of Rio de Janeiro, Rio de Janeiro, Brazil

2. Department of Soil, Plant and Food Sciences, Food Science and Technology Unit, University of Bari Aldo Moro, Italy

3. Department of Fundamental Nutrition. School of Nutrition, Federal University of the State of Rio de Janeiro, Rio de Janeiro, Brazil

Funder

CNPQ

Publisher

Informa UK Limited

Subject

Food Science

Link

https://www.tandfonline.com/doi/pdf/10.1080/15428052.2021.2016532

Reference64 articles.

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2. Modulation of bitterness and pungency in virgin olive oil from unripe “Picual” fruits

3. Application and functions of fat replacers in low-fat ice cream: A review

4. Aceitação sensorial e caracterização de frozen yogurt de leite de cabra com adição de cultura probiótica e prebiótico

5. Frozen yogurt and ice cream were less healthy than yogurt, and adding toppings reduced their nutrition value: evidence from 1999-2014 National Health and Nutrition Examination Survey

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