Characterization of ingredients and products – ProCerealTech

Shelf life extension study of breads suitable for celiacs

ProCerealTech — Wed, 20 Mar 2024 12:35:28 +0000

Study of the extension of the shelf life of breads suitable for celiacs by freezing processes.

Ref: VA067A08

Funding entity:

Start date: 01/01/2008

End date: 31/12/2010

Principal investigator:

Felicidad Ronda Balbás
Food Technology Full Professor

Nutritional and functional improvement of gluten-free breads

ProCerealTech — Wed, 20 Mar 2024 12:25:52 +0000

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: 01/01/2013

End date: 31/12/2015

Principal investigator:

Felicidad Ronda Balbás
Food Technology Full Professor

BREADforALL

ProCerealTech — Wed, 20 Mar 2024 12:19:54 +0000

Improving the functionality of gluten-free flours by microwave treatments; a tool for high quality gluten-free baking (physical, sensory and nutritional).

Ref: 706102. European Comission H2020-MSCA-IF-2015

Funding entity:

Start date: 01/09/2016

End date: 31/08/2018

Principal investigator:

Felicidad Ronda Balbás
Food Technology Full Professor

CleanGFree

ProCerealTech — Wed, 20 Mar 2024 08:16:15 +0000

Cambios moleculares y estructurales inducidos por tratamientos hidrotérmicos emergentes para la mejora funcional, sensorial y nutricional de productos sin gluten.

Ref: PID2019-110809RB-I00

Funding entity:

Start date: 01/06/2020

End date: 28/02/2025

Principal investigator:

Felicidad Ronda Balbás
Food Technology Full Professor