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View article: Impact of low-moisture extrusion on carbohydrate constituents and antinutrients of a blend of a faba bean protein concentrate and a beta-glucan enriched oat fraction
Impact of low-moisture extrusion on carbohydrate constituents and antinutrients of a blend of a faba bean protein concentrate and a beta-glucan enriched oat fraction Open
Texturized vegetable protein (TVP) was produced using low-moisture extrusion (LME) from a blend of a faba bean protein concentrate and an oat beta-glucan-rich fraction. These ingredients are a possible source of antinutrients. In this work…
View article: Meat Analogues from Pea Protein: Effect of Different Oat Protein Concentrates and Post Treatment on Selected Technological Properties of High-Moisture Extrudates
Meat Analogues from Pea Protein: Effect of Different Oat Protein Concentrates and Post Treatment on Selected Technological Properties of High-Moisture Extrudates Open
The effect of using oat protein concentrates from different sources on the techno/functional properties of pea protein high-moisture extrudates (HME) have been investigated. The oat protein fractions were commercially produced by wet milli…
View article: Texturized vegetable protein from a faba bean protein concentrate and an oat fraction: Impact on physicochemical, nutritional, textural and sensory properties
Texturized vegetable protein from a faba bean protein concentrate and an oat fraction: Impact on physicochemical, nutritional, textural and sensory properties Open
Texturized vegetable protein (TVP) from a blend of faba bean protein concentrate and an oat beta-glucan rich fraction was produced by low-moisture extrusion to combine nutritional benefits of both ingredients. The effect of extrusion condi…
View article: Erratum to “Meat analogues from a faba bean concentrate can be generated by high moisture extrusion” [Future Foods, 3 (2021) 100014]
Erratum to “Meat analogues from a faba bean concentrate can be generated by high moisture extrusion” [Future Foods, 3 (2021) 100014] Open
View article: The effect of dehulling of yellow peas and faba beans on the distribution of carbohydrates upon dry fractionation
The effect of dehulling of yellow peas and faba beans on the distribution of carbohydrates upon dry fractionation Open
The impact of dehulling as a pre-treatment for dry fractionation on the distribution of inositol phosphate and the composition and quantity of different carbohydrates in the fine and coarse fractions from yellow peas and faba beans was elu…
View article: Meat analogues from a faba bean concentrate can be generated by high moisture extrusion
Meat analogues from a faba bean concentrate can be generated by high moisture extrusion Open
View article: 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
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 Open
Dehulling of peas and faba beans prior to milling and air classification was evaluated, namely its impact on physical properties, chemical composition and techno-functional properties of the fractions. Dry fractionation protocols for prote…
View article: Microencapsulation of α-tocopherol with zein and β-cyclodextrin using spray drying for colour stability and shelf-life improvement of fruit beverages
Microencapsulation of α-tocopherol with zein and β-cyclodextrin using spray drying for colour stability and shelf-life improvement of fruit beverages Open
Encapsulated forms of α-tocopherol into β-cyclodextrin and zein carriers for colour stability and shelf-life improvement of beverages.