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Replacing Sugar in Ice Cream: Fruit Up® as a Substitute

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Replacing Sugar in Ice Cream: Fruit Up® as a Substitute

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García-Segovia, P.; Iborra Bernad, MDC.; Andrés Bello, MD.; González Carrascosa, R.; Barreto Palacios, VJ.; Bretón-Prats, J.; Martínez Monzó, J. (2013). Replacing Sugar in Ice Cream: Fruit Up® as a Substitute. Journal of Culinary Science and Technology. 11:154-163. doi:10.1080/15428052.2013.769865

Por favor, use este identificador para citar o enlazar este ítem: http://hdl.handle.net/10251/80582

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Title: Replacing Sugar in Ice Cream: Fruit Up® as a Substitute
Author: García Segovia, Purificación Iborra Bernad, María del Consuelo Andrés Bello, María Desamparados González Carrascosa, Rebeca Barreto Palacios, Vivian Janeth Bretón-Prats, J. Martínez Monzó, Javier
UPV Unit: Universitat Politècnica de València. Departamento de Tecnología de Alimentos - Departament de Tecnologia d'Aliments
Issued date:
Abstract:
Consumers desire new foods that are simultaneously delicious, indulgent, and healthy. In the last few decades, food companies have been interested in developing foods with reduced lipid and sugar contents. The aim of ...[+]
Subjects: Sensory analysis , Fruit Up , Ice cream , Moist heat , Dry heat , Consumers
Copyrigths: Cerrado
Source:
Journal of Culinary Science and Technology. (issn: 1542-8052 )
DOI: 10.1080/15428052.2013.769865
Publisher:
Taylor & Francis
Publisher version: http://dx.doi.org/10.1080/15428052.2013.769865
Type: Artículo

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