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Showing results 1-10 of 10

2019
1 do Carmo, Cátia Saldanha; Varela, Paula; Poudroux, Claire; Dessev, Tzvetelin; Myhrer, Kristine S.; Rieder, Anne; Zobel, Hanne; Sahlstrøm, Stefan; Knutsen, Svein Halvor.
Extrusion of pea and oat ingredients to produce a healthy expanded snack. 2nd Legume Innovation and Networking (LIN) Workshop for Atlantic and Boreal Region; 2019-05-07
NOFIMA Untitled
 
2 do Carmo, Cátia Saldanha; Varela, Paula; Poudroux, Claire; Dessev, Tzvetelin; Myhrer, Kristine S.; Rieder, Anne; Zobel, Hanne; Sahlstrøm, Stefan; Knutsen, Svein Halvor.
The impact of extrusion parameters on physicochemical, nutritional and sensorial properties of expanded snacks from pea and oat fractions. Lebensmittel-Wissenschaft + Technologie 2019 ;Volume 112. p. 1-12
NOFIMA Untitled
 
3 do Carmo, Cátia Saldanha; Varela, Paula; Poudroux, Claire; Dessev, Tzvetelin; Myhrer, Kristine S.; Rieder, Anne; Zobel, Hanne; Sahlstrøm, Stefan; Knutsen, Svein Halvor.
The quality of expanded snacks from pea and oat fractions processed by extrusion technology. FoodProFuture Consortium meeting; 2019-03-28 - 2019-03-29
NOFIMA Untitled
 
4 Nordgård, Catherine Taylor; do Carmo, Cátia Saldanha; Holopainen-Mantila, Ulla; Silventoinen, Pia; Draget, Kurt Ingar.
Gel and hot paste rheology of coarse starch rich fractions from air classified milled pea and faba bean. Nordic Rheology Conference; 2019-08-21 - 2019-08-23
NOFIMA NTNU Untitled
 
5 Nordgård, Catherine Taylor; do Carmo, Cátia Saldanha; Holopainen-Mantila, Ulla; Silventoinen, Pia; Draget, Kurt Ingar.
Gel and hot paste rheology of coarse starch rich fractions from air classified milled pea and faba bean. I: Annual Transactions The Nordic Rheology Society 2019 Vol. 27. Göteborg: Nordic Rheology Society 2019 ISBN 978-91-519-2631-5.
NOFIMA NTNU Untitled
 
6 Nordgård, Catherine Taylor; do Carmo, Cátia Saldanha; Holopainen-Mantila, Ulla; Silventoinen, Pia; Draget, Kurt Ingar.
Structure and rheology of emulsions from fine and coarse pea fractions from milling and air-classification of dried peas. 8th International Symposium on Food Rheology and Structure; 2019-06-17 - 2019-06-20
NOFIMA NTNU Untitled
 
2018
7 do Carmo, Cátia Saldanha.
Extrusion Technology to develop model foods. SunnMat meeting; 2018-06-11
NOFIMA Untitled
 
8 do Carmo, Cátia Saldanha.
Processing of cereals and pulses to obtain healthy products. iBET; 2018-09-04
NOFIMA Untitled
 
9 do Carmo, Cátia Saldanha.
Processing Technologies and Model Foods. Consortio meeting FoodProFuture; 2018-04-26
NOFIMA Untitled
 
10 do Carmo, Cátia Saldanha.
Processing towards innovative food. Fremtidsmat Conference; 2018-09-12
NOFIMA Untitled