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

Gluten-free bread making by incorporation of structured (exogenous) protein networks and their impact on starch digestibility

Nutritional and functional improvement of gluten-free breads: addition of beta-glucans of different origins and molecular weights according to EFSA-approved health claims.

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

Application of electromagnetic waves to gluten-free flours to adapt their structure and functionality to the needs of the food industry. Development of better quality products

Innovative treatment of cereal grains and pseudocereals with high hydrostatic pressures as a strategy for improving the quality and nutritional value of gluten-free products

Impact of microwave and ultrasound treatments on the functionality of gluten-free flours. Application to the creation of structures in gluten-free bread matrices.

Treatment of novel grains of high nutritional value with microwave radiation. Molecular basis of induced technofunctional changes for the improvement of gluten-free products.

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