Attitudes and conceptions of Brazilian consumers toward ice cream and protein addition

Author:

Teixeira Nátali Silva,de Alcantara Marcela,Martins Inayara Beatriz Araujo,Chávez Davy William Hidalgo,Rosenthal Amauri,Chaves Ana Carolina Sampaio Doria,Deliza Rosires

Publisher

Elsevier BV

Subject

Nutrition and Dietetics,Food Science

Reference37 articles.

1. ABIS. (2020) Associação Brasileira das Indústrias e do setor de Sorvete. O setor de sorvetes. Retrieved from: . Accessed July 30, 2021.

2. ABIS. (2022) Associação Brasileira das Indústrias e do setor de Sorvete. O movimento que a abis criou para você se engajar e alavancar suas vendas! Retrieved from: https://www.abis.com.br/sorvete-pode-sempre/. Accessed May 10, 2022.

3. Application and functions of fat replacers in low-fat ice cream: A review;Akbari;Trends in Food Science and Technology,2019

4. Consumer perception of plant-based proteins: The value of source transparency for alternative protein ingredients;Aschemann-Witzel;Food Hydrocolloids,2019

5. Prebiotics addition in sheep milk ice cream: A rheological, microstructural and sensory study;Balthazar;Journal of Functional Foods,2017

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