Attitudes and conceptions of Brazilian consumers toward ice cream and protein addition
暂无分享,去创建一个
R. Deliza | A. Rosenthal | Marcela de Alcantara | Nátali Silva Teixeira | Inayara Beatriz Araujo Martins | Davy William Hidalgo Chávez | Ana Carolina Sampaio Doria Chaves
[1] G. Ares,et al. Listening to children voices in early stages of new product development through co-creation - Creative focus group and online platform. , 2022, Food research international.
[2] Yogesh Khetra,et al. Quality attributes of high protein ice cream prepared by incorporation of whey protein isolate , 2021, Applied Food Research.
[3] M. A. Drake,et al. Consumer perception of ice cream and frozen desserts in the "better-for-you" category. , 2021, Journal of dairy science.
[4] Ada Maria Barone,et al. The usual suspect: How to co-create healthier meat products. , 2021, Food research international.
[5] Marian Garcia Martinez,et al. Examining trust in consumers as new food co-creators: Does the communicator matter? , 2020 .
[6] S. Fiszman,et al. Agave fructans as fat and sugar replacers in ice cream: Sensory, thermal and texture properties , 2020 .
[7] M. A. D. do Carmo,et al. Antioxidants-rich ice cream containing herbal extracts and fructooligossaccharides: manufacture, functional and sensory properties. , 2019, Food chemistry.
[8] J. Aschemann‐Witzel,et al. Consumer perception of plant-based proteins: The value of source transparency for alternative protein ingredients , 2019, Food Hydrocolloids.
[9] A. E. Wander,et al. Ice cream Made of Brazilian Native Fruits: Sustainable Development to Depressed and Biodiversity Areas , 2019, International Journal of Advanced Engineering Research and Science.
[10] M. Eskandari,et al. Application and functions of fat replacers in low-fat ice cream: A review , 2019, Trends in Food Science & Technology.
[11] N. Fox,et al. The Materiality of Memory: Affects, Remembering and Food Decisions , 2019 .
[12] A. Gámbaro. Projective techniques to study consumer perception of food , 2018, Current Opinion in Food Science.
[13] U. Pankiewicz,et al. Impact of stabilizers on the freezing process, and physicochemical and organoleptic properties of coconut milk-based ice cream , 2018, LWT.
[14] D. Duță,et al. Foods with increased protein content: A qualitative study on European consumer preferences and perceptions , 2018, Appetite.
[15] N. Akın,et al. Production of functional probiotic ice creams with white and dark blue fruits of Myrtus communis: The comparison of the prebiotic potentials on Lactobacillus casei 431 and functional characteristics , 2018 .
[16] R. N. Cavalcanti,et al. Prebiotics addition in sheep milk ice cream: A rheological, microstructural and sensory study , 2017 .
[17] Luis Guerrero,et al. Consumers as co-creators of new product ideas: An application of projective and creative research techniques. , 2016, Food research international.
[18] R. Hartel,et al. Fat destabilization and melt-down of ice creams with increased protein content , 2015 .
[19] A. Arslaner,et al. The production of ice cream using stevia as a sweetener , 2015, Journal of Food Science and Technology.
[20] B. Kłapcińska,et al. Effects of supplementation with acai (Euterpe oleracea Mart.) berry-based juice blend on the blood antioxidant defence capacity and lipid profile in junior hurdlers. A pilot study , 2014, Biology of sport.
[21] V. Minim,et al. Study of the perception of consumers in relation to different ice cream concepts , 2014 .
[22] Ian D Fisk,et al. Ice Cream as a Vehicle for Incorporating Health-Promoting Ingredients: Conceptualization and Overview of Quality and Storage Stability. , 2014, Comprehensive reviews in food science and food safety.
[23] Ronan Symoneaux,et al. Comment analysis of consumer’s likes and dislikes as an alternative tool to preference mapping. A case study on apples , 2012 .
[24] W. Verbeke,et al. Perception of traditional food products in six European regions using free word association , 2010 .
[25] W. Verbeke,et al. Effect of a health claim and personal characteristics on consumer acceptance of fruit juices with different concentrations of açaí (Euterpe oleracea Mart.) , 2009, Appetite.