Sorvetes Industrializados

43 SORVETES INDUSTRIALIZADOS DURRELL, K. A healthier scoop? Ice cream NPD expands with “guilt-free” offerings. Nutrition Insight, 06 Aug 2019. Disponível em: < https:// www.nutritioninsight.com/news/a-healthier-scoop-ice-cream-npd-expands-with-guilt-free-offerings.html# :~:text=A%20healthier%20 scoop%3F,with%20%E2%80%9Cguilt%2Dfree%E2%80%9D%20offerings&text=06%20Aug%202019%20%2D%2D%2D%20Ice,fat%20 and%20high%2Dsugar%20varieties>. Acesso em: 22 set. 2020. FERRER, B. Ice cream market shifting toward greater pleasure with less guilt. Food Ingredients First, 9 March 2020. Disponível em: <https://www. foodingredientsfirst.com/news/ice-cream-market-shifting-towards-greater-pleasure-with-less-guilt.html> . Acesso em: 22 set. 2020. GOFF, H. D. 65 Years of ice cream Science. International Dairy Journal. Volume 18, Issue 7, July 2008, p. 754-758. Disponível em: <https://www. sciencedirect.com/science/article/abs/pii/S0958694608000484 >. Acesso em: 22 set. 2020. HESHMAT, S. 5 Reasons Why We Crave Comfort Foods: Comfort foods provide pleasure and temporarily make us feel better. Sep 28, 2016. Disponível em: < https://www.psychologytoday.com/us/blog/science-choice/201609/5-reasons-why-we-crave-comfort-foods >. Acesso em: 11 nov. 2020. HOSCH, A. The State of the Global Ice Cream Market. Kerry, 13 August, 2018. Disponível em: < https://kerry.com/insights/kerrydigest/2018/ thestate-of-the-global-ice-cream-market>. Acesso em: 22 set. 2020. ICE CREAM makes you happy. NeuroScience. April 20th, 2010. Disponível em: <neurosci.co.uk/portfolio/ice-cream-makes-you-happy/ >. Acesso em: 11 nov. 2020. ICE CREAM Trend Insight Report. FONA, 2018. Disponível em: < http://www.fona.com/wp-content/uploads/2018/05/FONA_0518_ IceCreamTrendReport2018.pdf>. Acesso em: 22 set. 2020. ICE CREAM Trends: Flavor Adventures! Barry Callebaut, 2020. Disponível em: <https://www.barry-callebaut.com/en/manufacturers/trendsinsights/ ice-cream-trends-flavor-adventures>. Acesso em: 27 out. 2020. INNOVA: ice cream balance changing. Informa, Ingredients Network, 16 Mar 2020. Disponível em: < https://www.ingredientsnetwork.com/innova- ice-cream-balance-changing-news082601.html>. Acesso em: 12 jan. 2021. KENNEDY, S. M. Ice cream’s healthy future. Dairy Food, March 6, 2018. Disponível em: <https://www.dairyfoods.com/articles/92778-ice- creamshealthy-future>. Acesso em: 29 set. 2020. MARKET Trend – Ice Cream. DPO International, 2020. Disponível em: < https://dpointernational.com/wp-content/uploads/2020/03/Market- TrendIce-Cream-2020.pdf>. Acesso em: 22 out 2020. MCCARTHY, E. The Future of Ice Cream. Kerry Digest, 9 December, 2019. Disponível em: <https://kerry.com/insights/kerrydigest/2019/the- futureof-ice-cream>. Acesso em: 22 out. 2020. MURPHY, A.B. et al. Probiotics as Curators of a Healthy Gut Microbiota: Delivering the Solution. The Gut-Brain Axis, 2016, Chapter 5, p. 61-88. Disponível em: < https://www.sciencedirect.com/science/article/pii/B9780128023044000050 >. Acesso em: 25 ago. 2020. MURPHY, Lauren. The Consumer Psychology Behind Comfort Food. April 22, 2020. Lieberman Research Worldwide. Disponível em: <https:// lrwonline.com/perspective/the-consumer-psychology-behind-comfort-food/ >. Acesso em: 11 nov. 2020. O USO da inulina na indústria de alimentos. Revista Aditivos e Ingredientes, 2017. Disponível em: < https://funcionaisnutraceuticos.com.br/upload_ arquivos/201801/2018010412943001516126867.pdf>. Acesso em: 10 dez. 2019. OS CONSERVANTES mais utilizados em alimentos. Revista Aditivos e Ingredientes, 2015. Disponível em: < https://aditivosingredientes.com.br/ upload_arquivos/201601/2016010485708001453470366.pdf>. Acesso em: 10 dez. 2019. OS SORBATOS na conservação de alimentos. Revista Aditivos e Ingredientes, 2015. Disponível em: < https://aditivosingredientes.com.br/upload_ arquivos/201601/2016010628577001453487283.pdf>. Acesso em: 10 dez. 2019. SPENCE, Charles. Comfort food: A review. International Journal of Gastronomy and Food Science 9 (2017) 105–109. Disponível em: <https://www. sciencedirect.com/science/article/pii/S1878450X16300786?via%3Dihub >. Acesso em: 11 nov. 2020. SILVA, Paulo Henrique Fonseca da; PEREIRA, D. B. C.; LOPES, F. C. F.; RENHE, I. R. T.; Portugal, J. A. B.; SIQUEIRA, K. B.; ALVARENGA, M. B.; GAMA, M. A. S.; SANTANA, T. G.; CORDEIRO, V. Lácteos e Nutrição. In: Adriano Cruz; Carlos Oliveira; Patrícia B. Zacarchenco; Carlos Humberto Corassin. (Org.). Química, Bioquímica, Análise Sensorial e Nutrição no Processamento de Leite e Derivados. 1ed. Rio de Janeiro: Elsevier, 2016, v., p. 221-258. SOUKOULIS, C.; FISK, I. D.; TORSTEN, B. Ice Cream as a Vehicle for Incorporating Health-Promoting Ingredients: Conceptualization and Overview of Quality and Storage Stability. Comprehensive Reviews in Food Science and Food Safety, Vol. 13, 2014. Disponível em: < https://www.researchgate . net/publication/261413245_Ice_Cream_as_a_Vehicle_for_Incorporating_Health-Promoting_Ingredients_Conceptualization_and_Overview_of_ Quality_and_Storage_Stability/link/5c36f425a6fdccd6b5a06a2d/download>. Acesso em: 22 out. 2020. THOMPSON, K. R.; CHAMBERS, D.; CHAMBERS, E. Sensory characteristics of ice cream produced in the U.S.A. and ITALY. Journal of Sensory Studies 24 (2009) 396–414. Disponível em: < https://onlinelibrary.wiley.com/doi/epdf/10.1111/j.1745-459X.2009.00217.x >. Acesso: 10 dez. 2019. TOP 10 Trends to Watch in Ice Cream. s. d. (sem data). Disponível em: < https://www.barry-callebaut.com/en/manufacturers/trends-insights/top- 10-trends-watch-ice-cream>. Acesso em: 22 out. 2020. TOP 5 2020 Ice Creams Trends. Fractals Lab, Aug 13, 2020. Disponível em: < http://www.fractals.it/en/top-5-2020-ice-cream-trends/ >. Acesso em: 22 set. 2020. XU, Y.; HAMID, N.; SHEPHERD, D.; KANTONO, K.; SPENCE, C. Changes in flavour, emotion, and electrophysiological measurements when consuming chocolate ice cream in different eating environments. Food Quality and Preference, Vol. 77, Oct. 2019, p. 191-205. Disponível em: <https://doi. org/10.1016/j.foodqual.2019.05.002>. Acesso em: 11 nov. 2020. ZACARCHENCO, P. B.; VAN DENDER, A. G. F. ; REGO, R. A. (Editores). Brasil Dairy Trends 2020. 1.ed . Campinas: ITAL, 2018.