Caracterización de la calidad, desde un punto de vista físico, químico, nutricional y sensorial, tanto de materias primas como de productos acabados y su adecuación a procesos productivos concretos.
Characterization of
ingredients and products
Felicidad Ronda
Food Technology Full professor
Marina Villanueva
Food Technology Assistant professor
Pedro A. Caballero
Food Technology Associate professor
Athina Lazaridou
Associate professor
Costas G. Bilidaris
Professor Emeritus
Ángela G. Solaesa
Assistant professor
Caleb S. Calix
Predoctoral researcher
Rito J. Mendoza
Predoctoral researcher
Raúl R. Mauro
Predoctoral researcher
Fields of activity
Characterization of the physical, chemical, nutritional and sensory properties of ingredients and finished products to establish the suitability of their characteristics for the intended purposes.
Research services offer
- Rheology studies of gels, doughs, and other food fluids.
- Characterization of techno-functional properties of flours and starches.
- Thermal analysis for studies of: water freezing, fat crystallization, and starch phase transitions (gelatinization, retrogradation, amylose-lipid complex).
- Chemical analysis: proximate analysis, amylose content, total starch, damaged starch, protein fractions, polyphenols, antioxidant capacity, in vitro glycemic index, etc.
- Physical characterization of foods: particle density, bulk density, color, image analysis, particle size and granulometry of particulate products, etc.
- Sensory analysis of final products: consumer studies and descriptive analysis.
Consulting services offer
- Implementation of analytical methods for product and process optimization.
- Analysis and establishment of ingredient specifications in the formulation of food products.
Projects
Study of the extension of the shelf life of breads suitable for celiacs by freezing processes.Ref: VA067A08 Funding entity: Start date: 01/01/2008End date: 31/12/2010 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…
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: 01/09/2016End date:…
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: 01/06/2020End date: 28/02/2025 Principal investigator:…
