Research groups and projects
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Food Science Our research is oriented towards food and nutritional sciences. Our focus is on food quality and product development of new healthy food.
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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)
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Ferawati, F., Zahari, I., Barman, M., Hefni, M.E., Ahlström, C., et al. (2021). High-Moisture Meat Analogues Produced from Yellow Pea and Faba Bean Protein Isolates/Concentrate : Effect of Raw Material Composition and Extrusion Parameters on Texture Properties. Foods. 10 (4).
Status: Published -
Ferawati, F., Hefni, M.E., Östbring, K., Witthöft, C. (2021). The Application of Pulse Flours in the Development of Plant-Based Cheese Analogues : Proximate Composition, Color, and Texture Properties. Foods. 10 (9).
Status: Published -
Zahari, I., Ferawati, F., Purhagen, J.K., Rayner, M., Ahlström, C., et al. (2021). Development and Characterization of Extrudates Based on Rapeseed and Pea Protein Blends Using High-Moisture Extrusion Cooking. Food Science and Technology (London). 10 (10).
Status: Published -
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 (6). 1-13.
Status: Published -
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 (2). 192-205.
Status: Published -
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. 2 (4).
Status: Published -
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 (12). 4116-4126.
Status: Published
Doctoral thesis, comprehensive summary (Other academic)
- Ferawati, F. (2021). The development of novel foods from Swedish pulses : Raw material composition and processing effects. Doctoral Thesis. Sweden, Linnaeus University Press. 66.