Related content

  • CV
  • Publications

Biography Cátia Saldanha do Carmo

I am a Postdoc in the Cereal group – Food & Health Department working in FoodProFuture project which focuses on the develop of a Knowledge platform for optimal production and utilization of Norwegian plant materials into tasty, healthy and attractive plant-based food products with high protein content. More precisely, I’m dealing with sustainable processing techniques to obtain protein-rich ingredients and their incorporation to develop innovative model food products (WP3).Area of expertise
Green Processes for developing health-promoting products (Extraction of bioactive compounds from natural sources & Encapsulation), Development of Controlled Food Delivery Systems (Solid Lipid Particles, Biopolymer-based particles, Aerogels, Microbubbles, Hybrid structures), Powder technology, Beverage Technology, Food hydrocolloids, Experimental design – Response Surface Methodology, Food rheology, Emulsion gelation, New product and process design/optimization from pilot to industrial scale, Characterization and food incorporation of produced systems, Frozen products, Flavour improvement of coffee, Coffee roasting, Extrusion Technology, Coffee chemistry

Publications

ORCID Id: http://orcid.org/0000-0002-0003-8055

Cátia Saldanha do Carmo has 4 publications at Nofima:

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

do Carmo, Cátia Saldanha; 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

2020

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

do Carmo, Cátia Saldanha; Silventoinen, Pia; Nordgård, Catherine Taylor; Poudroux, Claire; Dessev, Tzevetelin; Zobel, Hanne; Holtekjølen, Ann Katrin; Draget, Kurt Ingar; Holopainen-Mantila, Ulla; Knutsen, Svein Halvor; Sahlstrøm, Stefan

2020

Gel and hot paste rheology of coarse starch rich fractions from air classified milled pea and faba bean

Nordgård, Catherine Taylor; do Carmo, Cátia Saldanha; Holopainen-Mantila, Ulla; Silventoinen, Pia; Draget, Kurt Ingar

2019

The impact of extrusion parameters on physicochemical, nutritional and sensorial properties of expanded snacks from pea and oat fractions

do Carmo, Cátia Saldanha; Varela, Paula ; Poudroux, Claire; Dessev, Tzvetelin; Myhrer, Kristine S.; Rieder, Anne; Zobel, Hanne; Sahlstrøm, Stefan; Knutsen, Svein Halvor

2019