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

Journal of Culinary Science and Technology

Volumn 21, Issue 5, 2023, Pages 829-843

  Caldeira, Roberta Monteiro ^a   Miyahira, Roberta Fontanive ^a   Lima, Camila Faria ^a   Rosado, Carolyne Pimentel ^a   Campos, Ana Cláudia ^a   Guimarães, Renata Rangel ^a   Moura Nunes, Nathália ^a   Difonzo, Graziana ^b   Squeo, Giacomo ^b   Pasqualone, Antonella ^b   Caponio, Francesco ^b   Cadena, Rafael Da Silva ^c   Zago, Lilia ^a  

^a STATE UNIVERSITY OF RIO DE JANEIRO   (Brazil)

^b UNIVERSITY OF BARI   (Italy)

^c FEDERAL UNIVERSITY OF THE STATE OF RIO DE JANEIRO   (Brazil)

Author keywords

antioxidant properties; consumer satisfaction; Functional food; home made ice cream; principal component analysis

Indexed keywords

ACCEPTANCE TESTS; LINEAR REGRESSION; ODORS; OLIVE OIL;

ANTIOXIDANT PROPERTIES; CONSUMER ACCEPTANCE; CONSUMER SATISFACTIONS; EXTRA-VIRGIN OLIVE OIL; HIGH-CONTENT; HOME-MAKE ICE-CREAM; ICE CREAMS; PHENOLIC CONTENT; PHENOLICS; PRINCIPAL-COMPONENT ANALYSIS;

PRINCIPAL COMPONENT ANALYSIS;

EID: 85122148090     PISSN: 15428052     EISSN: 15428044     Source Type: Journal    
DOI: 10.1080/15428052.2021.2016532     Document Type: Article

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