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Cátia Saldanha do Carmo
Cátia Saldanha do Carmo
Chemistry
Food science
Extrusion
Chromatography
Water content
5
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50
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Alternative protein sources
2021
Cátia Saldanha do Carmo
Leonor Costa
Ana Teresa Serra
Svein Halvor Knutsen
Stefan Sahlstrøm
Maria-Rosário Bronze
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Citations (1)
Meat analogues from a faba bean concentrate can be generated by high moisture extrusion
2021
Cátia Saldanha do Carmo
Svein Halvor Knutsen
Giulia Malizia
Tzvetelin T. Dessev
Alexia Geny
Hanne Zobel
Kristine S. Myhrer
Paula Varela
Stefan Sahlstrøm
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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
2020
Journal of Food Engineering
Cátia Saldanha do Carmo
Pia Silventoinen
Catherine Taylor Nordgård
Claire Poudroux
Tzevetelin Dessev
Hanne Zobel
Ann Katrin Holtekjølen
Kurt Ingar Draget
Ulla Holopainen-Mantila
Svein Halvor Knutsen
Stefan Sahlstrøm
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Citations (23)
Rheological Approach in the Design of Adequate Multicomponent Food Ingredient System to Develop a Non-alcoholic Supercooled Beverage
2019
Lídia Pinheiro
Catarina Maia
Catarina M.M. Duarte
Maria R. Bronze
Cátia Saldanha do Carmo
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The impact of extrusion parameters on physicochemical, nutritional and sensorial properties of expanded snacks from pea and oat fractions
2019
Lwt - Food Science and Technology
Cátia Saldanha do Carmo
Paula Varela
Claire Poudroux
Tzvetelin T. Dessev
Kristin Myhrer
Anne Rieder
Hanne Zobel
Stefan Sahlstrøm
Svein Halvor Knutsen
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Citations (24)
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