01486nam a2200289 a 450000100080000000500110000800800410001910000180006024501700007826002010024850000450044952004650049465000150095965000110097465000250098565000090101065000120101965000150103165000140104665000120106065000270107265000150109970000200111470000230113470000240115770000150118121681652024-11-04       2024    bl uuuu     u00u1 u    #d1 aROSENTHAL, A.  aPlant-based ice cream with faba bean protein and tropical superfruitsboptimization of the formulation based on technological characteristics.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. 368-369.c2024  aRef. 4.3.14. P.03.071. IUFoST. 8-12 set.  aFaba bean (Vicia faba L.) is a pulse with ~29% protein (dry basis), ~80% globulins such as legumin, vicilin, convicilin, and ~20% albumins. Based on technological properties, faba bean protein could potentially be an alternative for dairy proteins in ve- gan ice creams. Açaí(Euterpe oleracea) and jabuticaba (Plinia sp.) are considered tropica “superfruits” with high content of bioactive compounds, being highly appreciated fortheir flavour and colour.  aVegan diet  aAçaí  aAlimento Alternativo  aFava  aFeijão  aLeguminosa  aProteína  aSorvete  aTecnologia de Alimento  aVicia Faba1 aTEIXEIRA, N. S.1 aHIDALGO CHAVEZ, D.1 aCHAVES, A. C. S. D.1 aDELIZA, R.