02013nam a2200289 a 450000100080000000500110000800800410001910000180006024501950007826001970027350000450047052009550051565000200147065000090149065000210149965000150152065000100153565000190154565000140156465000120157865000270159065300240161770000200164170000230166170000240168470000150170821681632024-11-04       2024    bl uuuu     u00u1 u    #d1 aROSENTHAL, A.  aApplication of high pressure homogenisation on vegan ice cream sauce containing açaípulp, jabuticaba husk flour and fava bean proteinbimpact on physical properties.h[electronic resource]  aIn: WORLD CONGRESS OF FOOD SCIENCE AND TECHNOLOGY, 22., 2024, Rimini. The future of food is now: development, functionality & sustainability. Abstract book. Rimini: IUFoST, 2024, p. 368.c2024  aRef. 4.3.14. P.03.070. IUFoST. 8-12 set.  aFaba bean proteins present foaming, emulsifying and gelling capacity, which are interesting properties for vegan proteins. However, plant protein ice cream may present lower overrun and slower melting comparing to dairy ice creams. Açaí (Euterpe oleracea) and jabuticaba (Plinia sp.) are tropical fruits with a high content of phenolic com- pounds with high antioxidant capacity, been recognized as a superfruits, and considered good options for the development of new products, including ice cream. High pressure homogenisation can affect the three-dimensional conformation of proteins, producing sta- ble emulsions and, as a consequence, enabling the development of new products, with modified or improved texture. This study investigated the application of high pressure homogenization in a sauce based on fava bean protein, açaípulp and jabuticaba husk flour, aiming to improve the physical properties related to the quality of the ice cream.  aFood technology  aFava  aHomogeneização  aJabuticaba  aPolpa  aPolpa de Fruta  aProteína  aSorvete  aTecnologia de Alimento  aPropriedade física1 aTEIXEIRA, N. S.1 aHIDALGO CHAVEZ, D.1 aCHAVES, A. C. S. D.1 aDELIZA, R.