Zobrazeno 1 - 2
of 2
pro vyhledávání: '"Claire Poudroux"'
Autor:
Catherine Taylor Nordgård, Stefan Sahlstrøm, Pia Silventoinen, Svein Halvor Knutsen, Hanne Zobel, Cátia Saldanha do Carmo, Ann Katrin Holtekjølen, Tzevetelin Dessev, Kurt Ingar Draget, Ulla Holopainen-Mantila, Claire Poudroux
Publikováno v:
Saldanha do Carmo, C, Silventoinen, P, Nordgård, C T, Poudroux, C, Dessev, T, Zobel, H, Holtekjølen, A K, Draget, K I, Holopainen-Mantila, U, Knutsen, S H & Sahlstrøm, S 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 ', Journal of Food Engineering, vol. 278, 109937 . https://doi.org/10.1016/j.jfoodeng.2020.109937
Journal of Food Engineering
Journal of Food Engineering
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 protein enrichme
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::f30947030f104467e6f58f888b45936c
https://cris.vtt.fi/en/publications/951be73a-e1d9-431d-a2f7-74e581e8c0f5
https://cris.vtt.fi/en/publications/951be73a-e1d9-431d-a2f7-74e581e8c0f5
Autor:
Hanne Zobel, Svein Halvor Knutsen, Stefan Sahlstrøm, Claire Poudroux, Tzvetelin T. Dessev, Kristine S. Myhrer, Cátia Saldanha do Carmo, Paula Varela, Anne Rieder
Publikováno v:
Lebensmittel-Wissenschaft + Technologie
The objective of this study was to explore the production of an expanded snack entirely based on pea- and oat-rich fractions using the extrusion technology. The effect of the die temperature, HZ6 (146–175 °C) and blend moisture content, MC (11.2 a
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::ffb342a517d8f6c11002507e4aa8583c
http://hdl.handle.net/11250/2601760
http://hdl.handle.net/11250/2601760