Cátia Saldanha do Carmo

Meat analogues from a faba bean concentrate can be generated by high moisture extrusion

Cátia Saldanha do Carmo, Svein Halvor Knutsen, Giulia Malizia et al. · Future Foods · 2021 · 167 citations · Full text

Nutrition, Engineering, Food Analysis +24

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

Cátia Saldanha do Carmo, Pia Silventoinen, Catherine Taylor Nordgård et al. · Journal of Food Engineering · 2020 · 132 citations · Full text

Nutrition, Engineering, Bioenergy +16

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

Cátia Saldanha do Carmo, Paula Varela, Claire Poudroux et al. · LWT · 2019 · 93 citations

Expanded Snacks, Nutrition, Food Composition +5

Microencapsulation of α-tocopherol with zein and β-cyclodextrin using spray drying for colour stability and shelf-life improvement of fruit beverages

Cátia Saldanha do Carmo, C.I. Maia, Joana Poejo et al. · RSC Advances · 2017 · 54 citations · Full text

Food Chemistry, Chemical Engineering, Zein Carriers +13

Improvement of Aroma and Shelf-Life of Non-alcoholic Beverages Through Cyclodextrins-Limonene Inclusion Complexes

Cátia Saldanha do Carmo, Rita Pais, Ana Luı́sa Simplı́cio et al. · Food and Bioprocess Technology · 2017 · 33 citations

Food Chemistry, Cyclodextrin Production, Green Chemistry +5