Ferawati Ferawati | lnu.se

Research groups and projects

Food Science Our research is oriented towards food and nutritional sciences. Our focus is on food quality and product development of new healthy food.
Project: Innovative legume-based foods and drinks for enhanced resource use efficiency in food systems The purpose of this transsektionell research project is to develop climate-smart and healthy…

Publications

Article in journal (Refereed)

Ferawati, F., Witthöft, C.M., Bergström, M. (2020). Characterization of volatile compounds in Swedish yellow and gray peas : implications for new legume‐based ingredients. Legume Science. 1-9.
Zahari, I., Ferawati, F., Helstad, A., Ahlström, C., Ostbring, K., et al. (2020). Development of High-Moisture Meat Analogues with Hemp and Soy Protein Using Extrusion Cooking. Food Science and Technology (London). 9. 1-13.
Röös, E., Carlsson, G., Ferawati, F., Hefni, M.E., Stephan, A., et al. (2020). Less meat, more legumes : prospects and challenges in the transition toward sustainable diets in Sweden. Renewable Agriculture and Food Systems. 35. 192-205.
Ferawati, F., Hefni, M.E., Witthöft, C.M. (2019). Flours from Swedish pulses : Effects of treatment on functional properties and nutrient content. Food Science & Nutrition. 7. 4116-4126.