Use of emerging and sustainable technologies (microwaves, ultrasound and high hydrostatic pressure) for the physical modification of grains, flours and starches and their application in cereal, pseudocereal and legume products.
Physical modification
of flours/grains
Felicidad Ronda
Food Technology Full professor
José María Muñoz
Full professor
Pedro A. Caballero
Food Technology Associate professor
Marina Villanueva
Food Technology Assistant professor
Ainhoa Vicente
Predoctoral researcher
Caleb S. Calix
Predoctoral researcher
Raúl R. Mauro
Predoctoral researcher
Fields of activity
- Development of physically modified ingredients for application in products based on cereals, pseudocereals and legumes.
- Optimization of treatment processes
- Characterization of modified grains/flours/starches
- Applicability studies in the development of food products
- Development of green label and clean label foods
Research services offer
- Physical modification of ingredients to adapt them to the needs of the production processes
Consulting services offer
- Assistance on equipment used for physical modification
- Advice on operating conditions
- Implementation of these techniques in production processes
Projects
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 productsRef: VA072P17 Funding entity: Start date:…
Innovative treatment of cereal grains and pseudocereals with high hydrostatic pressures as a strategy for improving the quality and nutritional value of gluten-free productsRef: VA165G18 Funding entity: Start date: 05/06/2018End…
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: 01/01/2016End date: 31/12/2020…
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. VA195P20Funding entity:Start date: 06/11/2020End date: 31/10/2023 Principal…
