plant ice cream NadaMoo coconut
Selected indexed studies
- The Potential Use of Cold-Pressed Coconut Oil By-Product as an Alternative Source in the Production of Plant-Based Drink and Plant-Based Low-Fat Ice Cream: The Rheological, Thermal, and Sensory Properties of Plant-Based Ice Cream. (Foods, 2023) [PMID:36766178]
- Coconut and sunflower oil ratios in ice cream influence subsequent food selection and intake. (Physiol Behav, 2016) [PMID:27235735]
- Nutritional Content of Non-Dairy Frozen Desserts. (Nutrients, 2022) [PMID:36235801]
_Worker-drafted node — pending editorial review._
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Sources
- Nutritional profile of plant-based dairy alternatives in the Swedish market. (2024) pubmed
- Application of Nordic Keyhole and Nutri-Score for assessment of nutritional quality of plant-based dairy analogues. (2025) pubmed
- Nutritional Content of Non-Dairy Frozen Desserts. (2022) pubmed
- The Potential Use of Cold-Pressed Coconut Oil By-Product as an Alternative Source in the Production of Plant-Based Drink and Plant-Based Low-Fat Ice Cream: The Rheological, Thermal, and Sensory Properties of Plant-Based Ice Cream. (2023) pubmed
- Coconut and sunflower oil ratios in ice cream influence subsequent food selection and intake. (2016) pubmed
- Physicochemical and sensory properties of ice-cream formulated with virgin coconut oil. (2010) pubmed
- Effect of Soursop (Annona muricata) Puree and Gum Arabic From Acacia senegal var. kerensis on the Physicochemical and Nutritional Properties of Non-Dairy Coconut (Cocos nucifera) Milk-Based Ice Cream. (2025) pubmed
- Sensorial and fatty acid profile of ice cream manufactured with milk of crossbred cows fed palm oil and coconut fat. (2014) pubmed
- Characterization of the rheological and technological properties of the plant-based ice cream of the açaí and jabuticaba peel flour with faba bean protein. (2025) pubmed
- Sensory properties of thickened and protein-enriched plant-based frozen desserts. (2024) pubmed