Cátia Saldanha do Carmo

Postdoktor

PhD
+47 907 47 497
catia.carmo@nofima.no
Publikasjoner i Cristin
Ås

Cátia Saldanha do Carmo

Postdoktor

Relatert innhold

Vitenskapelige publikasjoner
Andre publikasjoner

Cátia har 2 vitenskapelige publikasjoner i Cristin:

do Carmo, Cátia Saldanha; Varela, Paula; Poudroux, Claire; Poudroux, Claire; Dessev, Tzvetelin; Myhrer, Kristine S.; Rieder, Anne; Zobel, Hanne; Sahlstrøm, Stefan; Knutsen, Svein Halvor; 2019: The impact of extrusion parameters on physicochemical, nutritional and sensorial properties of expanded snacks from pea and oat fractions

Nordgård, Catherine Taylor; do Carmo, Cátia Saldanha; Holopainen-Mantila, Ulla; Silventoinen, Pia; Draget, Kurt Ingar; 2019: Gel and hot paste rheology of coarse starch rich fractions from air classified milled pea and faba bean

Cátia har 8 andre publikasjoner i Cristin:

do Carmo, Cátia Saldanha; Varela, Paula; Poudroux, Claire; Poudroux, Claire; Dessev, Tzvetelin; Myhrer, Kristine S.; Rieder, Anne; Zobel, Hanne; Sahlstrøm, Stefan; Knutsen, Svein Halvor; 2019: The quality of expanded snacks from pea and oat fractions processed by extrusion technology

Nordgård, Catherine Taylor; do Carmo, Cátia Saldanha; Holopainen-Mantila, Ulla; Silventoinen, Pia; Draget, Kurt Ingar; 2019: Structure and rheology of emulsions from fine and coarse pea fractions from milling and air-classification of dried peas

do Carmo, Cátia Saldanha; Varela, Paula; Poudroux, Claire; Dessev, Tzvetelin; Myhrer, Kristine S.; Rieder, Anne; Zobel, Hanne; Sahlstrøm, Stefan; Knutsen, Svein Halvor; 2019: Extrusion of pea and oat ingredients to produce a healthy expanded snack

Nordgård, Catherine Taylor; do Carmo, Cátia Saldanha; Holopainen-Mantila, Ulla; Silventoinen, Pia; Draget, Kurt Ingar; 2019: Gel and hot paste rheology of coarse starch rich fractions from air classified milled pea and faba bean

do Carmo, Cátia Saldanha; 2018: Extrusion Technology to develop model foods

do Carmo, Cátia Saldanha; 2018: Processing Technologies and Model Foods

do Carmo, Cátia Saldanha; 2018: Processing of cereals and pulses to obtain healthy products

do Carmo, Cátia Saldanha; 2018: Processing towards innovative food