Use of by-products from the agri-food industry. Obtaining bioactive compounds, fractionation of seeds, extraction of healthy fats.
Valorization and
sustainability
Pedro A. Caballero
Food Technology Associate professor
Ángela García
Assistant professor
Rito J. Mendoza
Predoctoral researcher
Elena Olmedo
Predoctoral researcher
Murdiati Murdiati
Predoctoral researcher
Felicidad Ronda
Food Technology Full professor
Fields of activity
- Bioactive compounds extracted from raw materials or by-products
- Seed fractionation: husk, bran, refined flour
- Oil extraction and characterization of the resulting cake
Research services offer
- Extraction and characterization of new ingredients. Product incorporation and characterization.
Projects
Gluten-free bread making by incorporation of structured (exogenous) protein networks and their impact on starch digestibilityRef: VA252A12-2 Funding entity: Start date: 08/08/2012End date: 31/12/2013 Principal investigator: Felicidad Ronda Balbás Food…
Nutritional and functional improvement of gluten-free breads: addition of beta-glucans of different origins and molecular weights according to EFSA-approved health claims.Ref: AGL2012-35088 Funding entity: Start date: 01/01/2013End date: 31/12/2015 Principal…
