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Journal of Culinary Science & Technology Volume 11, 2013 - Issue 2
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Original Articles

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

P. García-Segovia Grupo CUINA, Universitat Politècnica de València (UPV), Valencia, SpainCorrespondence[email protected]
,
C. Iborra-Bernad Grupo CUINA, Universitat Politècnica de València (UPV), Valencia, Spain
,
A. Andrés-Bello Grupo CUINA, Universitat Politècnica de València (UPV), Valencia, Spain
,
R. González-Carrascosa Grupo CUINA, Universitat Politècnica de València (UPV), Valencia, Spain
,
V. Barreto-Palacios Grupo CUINA, Universitat Politècnica de València (UPV), Valencia, Spain
,
J. Bretón-Prats Restaurante La Sucursal, Guillem de Castro, Museo IVAM, Valencia, Spain
&
J. Martínez-Monzó Grupo CUINA, Universitat Politècnica de València (UPV), Valencia, Spain
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Pages 155-164 | Received 17 May 2012, Accepted 28 Sep 2012, Published online: 23 Apr 2013

Citations (3)

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Read on this site (1)

Kimberly Mathe-Soulek & Mary G. Roseman. (2015) Consumer Perceptions of Nonnutritive Sweetened Coffee in the Quick Service Restaurant Industry. Journal of Food Products Marketing 21:3, pages 293-305.
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Articles from other publishers (2)

I. A. Korolev, A. A. Tvorogova & P. B. Sitnikova. (2021) Improvement of the computational method for determining the cryoscopic temperature of functional ice cream mixtures. Food systems 4:3, pages 164-171.
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A. V. Landikhovskaya & A. A. Tvorogova. (2021) Ice cream and frozen desserts nutrient compositions: current trends of researches. Food systems 4:2, pages 74-81.
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