Search Results - "Saldanha do Carmo, Cátia"

Meat analogues from a faba bean concentrate can be generated by high moisture extrusion by Saldanha do Carmo, Cátia, Knutsen, Svein Halvor, Malizia, Giulia, Dessev, Tzvetelin, Geny, Alexia, Zobel, Hanne, Myhrer, Kristine S., Varela, Paula, Sahlstrøm, Stefan

“…•Meat-analogues solely based on mechanically produced faba bean protein concentrate.•Moisture content had the greatest impact on the meat-analogues…”
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Improvement of Aroma and Shelf-Life of Non-alcoholic Beverages Through Cyclodextrins-Limonene Inclusion Complexes by Saldanha do Carmo, Cátia, Pais, Rita, Simplício, Ana L., Mateus, Marília, Duarte, Catarina M.M.

“…Limonene is a monoterpene flavor compound found in several beverages. However, it easily degrades by oxidation reactions at acidic environment contributing to…”
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Meat Analogues from Pea Protein: Effect of Different Oat Protein Concentrates and Post Treatment on Selected Technological Properties of High-Moisture Extrudates by Gaber, Sara M., Knezevic, Dejan, Saldanha do Carmo, Cátia, Zobel, Hanne, Knutsen, Svein H., Sahlstrøm, Stefan, Dessev, Tzvetelin

“…The effect of using oat protein concentrates from different sources on the techno/functional properties of pea protein high-moisture extrudates (HME) have been…”
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Texturized vegetable protein from a faba bean protein concentrate and an oat fraction: Impact on physicochemical, nutritional, textural and sensory properties by Saldanha do Carmo, Cátia, Rieder, Anne, Varela, Paula, Zobel, Hanne, Dessev, Tzvetelin, Nersten, Solveig, Gaber, Sara M., Sahlstrøm, Stefan, Knutsen, Svein Halvor

“…•TVP produced from faba bean protein concentrate and oat beta-glucan rich fraction.•Feed rate and moisture content during LME had most impact on the TVP…”
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Is dehulling of peas and faba beans necessary prior to dry fractionation for the production of protein- and starch-rich fractions? Impact on physical properties, chemical composition and techno-functional properties by Saldanha do Carmo, Cátia, Silventoinen, Pia, Nordgård, Catherine Taylor, Poudroux, Claire, Dessev, Tzvetelin, Zobel, Hanne, Holtekjølen, Ann Katrin, Draget, Kurt Ingar, Holopainen-Mantila, Ulla, Knutsen, Svein Halvor, Sahlstrøm, Stefan

“…Dehulling of peas and faba beans prior to milling and air classification was evaluated, namely its impact on physical properties, chemical composition and…”
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The impact of extrusion parameters on physicochemical, nutritional and sensorial properties of expanded snacks from pea and oat fractions by Saldanha do Carmo, Cátia, Varela, Paula, Poudroux, Claire, Dessev, Tzvetelin, Myhrer, Kristin, Rieder, Anne, Zobel, Hanne, Sahlstrøm, Stefan, Knutsen, Svein Halvor

“…The objective of this study was to explore the production of an expanded snack entirely based on pea- and oat-rich fractions using the extrusion technology…”
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The effect of dehulling of yellow peas and faba beans on the distribution of carbohydrates upon dry fractionation by Saldanha do Carmo, Cátia, Silventoinen-Veijalainen, Pia, Zobel, Hanne, Holopainen-Mantila, Ulla, Sahlstrøm, Stefan, Knutsen, Svein Halvor

“…The impact of dehulling as a pre-treatment for dry fractionation on the distribution of inositol phosphate and the composition and quantity of different…”
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Erratum to “Meat analogues from a faba bean concentrate can be generated by high moisture extrusion” [Future Foods, 3 (2021) 100014] by do Carmo, Cátia Saldanha, Knutsen, Svein Halvor, Malizia, Giulia, Dessev, Tzvetelin, Geny, Alexia, Zobel, Hanne, Myhrer, Kristine S., Varela, Paula, Sahlstrøm, Stefan

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