ProCerealTech https://procerealtech-bioeco.uva.es Innovación en cereales y derivados Thu, 21 Mar 2024 11:23:39 +0000 en-GB hourly 1 https://wordpress.org/?v=6.4.3 https://procerealtech-bioeco.uva.es/wp-content/uploads/2024/02/cropped-favicon@4x-8-32x32.png ProCerealTech https://procerealtech-bioeco.uva.es 32 32 Shelf life extension study of breads suitable for celiacs https://procerealtech-bioeco.uva.es/en/shelf-life-extension-study-of-breads-suitable-for-celiacs/ Wed, 20 Mar 2024 12:35:28 +0000 https://procerealtech-bioeco.uva.es/?p=1592

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

]]> Gluten-free bread production by incorporation of structured protein networks https://procerealtech-bioeco.uva.es/en/gluten-free-bread-production-by-incorporation-of-structured-protein-networks/ Wed, 20 Mar 2024 12:31:09 +0000 https://procerealtech-bioeco.uva.es/?p=1585

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

Ref: VA252A12-2

Funding entity:

Start date: 08/08/2012

End date: 31/12/2013

Principal investigator:

Felicidad Ronda Balbás
Food Technology Full Professor

]]> Nutritional and functional improvement of gluten-free breads https://procerealtech-bioeco.uva.es/en/nutritional-and-functional-improvement-of-gluten-free-breads/ Wed, 20 Mar 2024 12:25:52 +0000 https://procerealtech-bioeco.uva.es/?p=1578

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 https://procerealtech-bioeco.uva.es/en/breadforall-en/ Wed, 20 Mar 2024 12:19:54 +0000 https://procerealtech-bioeco.uva.es/?p=1570

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

]]> Application of electromagnetic waves to gluten-free flours https://procerealtech-bioeco.uva.es/en/application-of-electromagnetic-waves-to-gluten-free-flours/ Wed, 20 Mar 2024 12:01:21 +0000 https://procerealtech-bioeco.uva.es/?p=1559

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

Ref: VA072P17

Funding entity:

Start date: 26/07/2017

End date: 31/10/2010

Principal investigator:

Felicidad Ronda Balbás
Food Technology Full Professor

]]> Innovative processing of cereal grains and pseudocereals https://procerealtech-bioeco.uva.es/en/innovative-processing-of-cereal-grains-and-pseudocereals/ Wed, 20 Mar 2024 11:55:01 +0000 https://procerealtech-bioeco.uva.es/?p=1552

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

Ref: VA165G18

Funding entity:

Start date: 05/06/2018

End date: 30/09/2020

Principal investigator:

Pedro A. Caballero Calvo
Food Technology Associate Professor

]]> MICROSONHARPAN https://procerealtech-bioeco.uva.es/en/microsonharpan-en/ Wed, 20 Mar 2024 11:47:53 +0000 https://procerealtech-bioeco.uva.es/?p=1436

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

Ref: AGL2015-63849-C2-2-R

Funding entity:

Start date: 01/01/2016

End date: 31/12/2020

Principal investigator:

Felicidad Ronda Balbás
Food Technology Full Professor

]]> TechGFree https://procerealtech-bioeco.uva.es/en/techgfree-en/ Wed, 20 Mar 2024 09:47:23 +0000 https://procerealtech-bioeco.uva.es/?p=1434

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

Ref. VA195P20

Funding entity:

Start date: 06/11/2020

End date: 31/10/2023

Principal investigator:

Felicidad Ronda Balbás
Food Technology Full Professor

]]> CleanGFree https://procerealtech-bioeco.uva.es/en/cleangfree-en/ Wed, 20 Mar 2024 08:16:15 +0000 https://procerealtech-bioeco.uva.es/?p=1430

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

]]> Plantilla de noticia https://procerealtech-bioeco.uva.es/en/plantilla-de-noticia-2/ Thu, 29 Feb 2024 13:46:47 +0000 https://procerealtech-bioeco.uva.es/?p=1432

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