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

REFERENCES

• Arbuckle , W. S. 1986 . Ice Cream , 4th , Westport , CT : AVI Publishing Company .
   Google Scholar
• Brown , A. 2010 . Understanding food: Principles and preparation , 4th , Belmont , CA : Cengage Learning .
   Google Scholar
• Buchheim , W. 1998 . Ice cream. Proceedings of the International Symposium, Athens, Greece, 18–19 September 1997 , Belgium : International Dairy Federation .
   Google Scholar
• De Graaf , C. 2007 . “ Sensory influences on food choice and food intake ” . In Understanding consumers of food products , Edited by: Frewer , L. and van Trijp , H. 30 – 66 . Cambridge , England : Woodhead Publishing .
   Google Scholar
• Drewnowski , A. 1987 . “ Fats and food texture: Sensory and hedonic evaluations ” . In Food texture , Edited by: Moskowitz , H. R. 251 – 272 . New York : Marcel Dekker .
   Google Scholar
• Drewnowski , A. , Bellisle , F. , Aimez , P. and Remy , B. 1987 . Taste and bulimia . Physiology and Behavior , 41 : 621 – 626 .
   PubMed Web of Science ®Google Scholar
• Drewnowski , A. and Greenwood , M. R. C. 1983 . Cream and sugar: Human preferences for high-fat foods . Physiology and Behavior , 30 : 629 – 633 .
   PubMed Web of Science ®Google Scholar
• Drewnowski , A. , Halmi , K. A. , Pierce , B. , Gibbs , J. and Smith , G. P. 1987 . Taste and eating disorders . American Journal of Clinical Nutrition , 46 : 442 – 450 .
   PubMedGoogle Scholar
• Drewnowski , A. and Schwartz , M. 1990 . Invisible fats: Sensory assessment of sugar/fat mixtures . Appetite , 14 : 203 – 217 .
   PubMedGoogle Scholar
• Drewnowski , A. , Shrager , E. E. , Lipsky , C. , Stellar , E. and Greenwood , M. R. C. 1989 . Sugar and fat: Sensory and hedonic evaluations of liquid and solid foods . Physiology and Behavior , 45 : 177 – 183 .
   PubMed Web of Science ®Google Scholar
• Felder , A. 2008 . Savory sweets: From ingredients to plated desserts , Hoboken , NJ : John Wiley & Sons .
   Google Scholar
• Hatchwell , L. C. 1994 . Overcoming flavor challenges in low-fat frozen desserts . Food Technolonogy , 48 ( 2 ) : 98 – 102 .
   Google Scholar
• Hoyer , C. 1997 . “ European market trends. Session V: Market trends in ice cream ” . In Proceedings of the international symposium , Edited by: Buchheim , W. 145 – 151 . Athens , Greece : International Dairy Federation .
   Google Scholar
• Market Research.com. (2012). Ice cream and frozen desserts in the U.S.: Markets and opportunities in retail and foodservice (7th ed.). http://www.marketresearch.com/Packaged-Facts-v768/Ice-Cream-Frozen-Desserts-Opportunities-6488966/ (http://http://www.marketresearch.com/Packaged-Facts-v768/Ice-Cream-Frozen-Desserts-Opportunities-6488966/)
   Google Scholar
• Moskowitz , H. R. , Kluter , R. A. , Westerling , J. and Jacobs , H. L. 1974 . Sugar sweetness and pleasantness: Evidence for different psychophysical laws . Food Science , 184 : 583 – 585 .
   Google Scholar
• National Restaurant Association. (2012). Chef survey: What's hot in 2012. http://www.restaurant.org/News-Research/Research/What-S-Hot (http://http://www.restaurant.org/News-Research/Research/What-S-Hot)
   Google Scholar
• Rivas , T. and Martínez-Arias , R. 1991 . Relación entre escalamiento multidimensional métrico y análisis de componentes principales [Relation between metric multidimensional scaling and principle component analysis] . Psicothema , 3 ( 2 ) : 443 – 451 .
   Google Scholar
• Salom , R. and Henry , C. J. K. 2010 . Fruit Up (new food ingredient from Wild): Scientific review of its healthful properties . Nutrición Clínica y Dietética Hospitalaria , 30 : 15 – 25 .
   Google Scholar
• Schmidt , K. A. 2004 . “ Dairy: Ice cream ” . In Food processing: Principles and applications , Edited by: Smith , J. S. and Hui , Y. H. 287 – 296 . Ames , IA : Blackwell Publishing .
   Google Scholar
• Silva , R. and André , H. M. 2011 . Time–intensity analysis and acceptance test for traditional and light vanilla ice cream . Food Research International , 44 : 677 – 683 .
   Google Scholar
• Spanish Association for Standardization and Certification . 2009 . Sensorial analysis. Comparison test for similarities , Spain : Author . (UNE-EN ISO 5495). Madrid
   Google Scholar
• Tuorila , H. 2007 . “ Sensory perception as a basis for food acceptance and consumption ” . In Consumer-led food product development , Edited by: MacFie , H. 34 – 80 . Cambridge , UK : Woodhead Publishing .
   Google Scholar
• Van Kleef , E. , van Trijp , H. C. M. , Luning , P. and Jongen , W. M. F. 2002 . Consumer oriented functional food development: How well do functional disciplines reflect the “voice of the consumer”? . Trends in Food Science and Technology , 13 ( 3 ) : 93 – 101 .
   Web of Science ®Google Scholar
• Williams , E. , Stewart-Knox , B. and Rowland , I. 2004 . A qualitative analysis of consumer perceptions of mood, food and mood-enhancing functional foods . Journal of Nutraceuticals, Functional and Medical Foods , 4 ( 3 ) : 61 – 83 .
   Google Scholar