Reología y textura de alimentos (REOTEXTAL)

PERSONAL

Responsable de Grupo: María Dolores Álvarez Torres – (Científica Titular)

Integrantes:

  • María Dolores Álvarez Torres – (Científica Titular)
  • María Beatriz Herranz Hernandez – (Técnico Superior especializado de laboratorio)

Contacto: 91 549 2300 Ext.231337  – mayoyesarrobaictan.csic.es

DESCRIPCION

Objetivos:

  • Caracterización reológica, estructural y sensorial de alimentos.
  • Obtener productos con una textura y calidad óptima, estable y estandarizada.
  • Optimización de la textura de alimentos de origen vegetal frescos, procesados y/o conservados mediante tecnologias de conservación por frío y emergentes.

Lineas de Investigación:

  • Aspectos reológicos, estructurales, sensoriales, enzimáticos y térmicos relacionados con la textura
  • Optimización de la textura de vegetales congelados. Especificaciones de proceso
  • Caracterización reológica y optimización de la textura de cremas y purés vegetales congelados
  • Efecto de la alta presión en el comportamiento reotérmico y textura de cremas y purés vegetales

Capacidades:

  • Caracterización reológica y optimización de la textura de alimentos vegetales frescos y congelados. Efecto del procesado y conservación; especificaciones de producto, proceso y conservación.
  • Técnicas objetivas de medida de la textura mediante métodos fundamentales basados en propiedades mecánicas de sólidos (compresión, corte, relajación de tensión, flexión, creep-compliance, etc.) y semi-solidos ( ensayos en régimen dinámico/oscilatorio y estacionario).
  • Procedimientos para la elaboración de cremas y purés vegetales refrigerados y congelados con determinados caracteres funcionales enfatizados y una textura y calidad optima, estable y estandariza.

Palabras Clave: Reología, Textura, Estructura, Procesado, Conservacion, Alimentos

PUBLICACIONES SCI

  • GÓMEZ-ESTACA J, HERRERO AM, HERRANZ B, ALVAREZ M D, JIMÉNEZ-COLMENERO F, COFRADES S. (2019). Characterization of ethyl cellulose and beeswax oleogels and their suitability as fat replacers in healthier lipid pâté development. Food Hydrocolloids, 87, 960-969. doi: 10.1016/j.foodhyd.2018.09.029
  • HERRANZ B, FERNÁNDEZ-JALAO I, ALVAREZ M D, QUILES A, SANCHEZ-MORENO C, HERNANDO I, DE ANCOS B. Phenolic compounds, microstructure and viscosity of onion and apple products subjected to in vitro gastrointestinal digestion. In press, Innovative Food Science and Emerging Technologies, (2018), https://doi.org/10.1016/j.ifset.2018.05.014
  • TAMARGO-GARCÍA A, CUEVA C, ALVAREZ M D, HERRANZ B, BARTOLOME B, MORENO-ARRIBAS M V, LAGUNA L. (2018). Influence of viscosity on the growth of human gut microbiota. Foods Hydrocolloids, 77, 163-167. doi.org/10.1016/j.foodhyd.2017.09.031
  • HERRANZ B, ALVAREZ M D, RIDOUT M J, WILDE P J. (2018). Influence of interfacial mechanisms on the rheology of creaming emulsions. International Journal of Food Properties, 21(1), 1322-1331. doi: 10.1080/10942912.2018.1489838
  • HERRANZ B, ALVAREZ M D, PÉREZ-JIMÉNEZ J. (2018). Association of plasma and urine viscosity with cardiometabolic risk factors and oxidative status. A pilot study in subjects with abdominal obesity. Plos One, 13(10), e0204075. doi.org/10.1371/journal.pone.0204075
  • ALVAREZ M D, HERRANZ B, FUENTES R, CUESTA F J, CANET W. (2017). Replacement of wheat flour by chickpea flour in muffin batter: effect on rheological properties. Journal of Food Process Engineering, 40(2), e12372. doi:10.1111/jfpe.12372
  • ALVAREZ M D, FUENTES R, GUERRERO G, CANET W. (2017). Characterization of Commercial Spanish Hummus Formulation: Nutritional composition, Rheology, and Structure. International Journal of Food Properties, 20(4), 845-863. doi: 10.1080/10942912.2016.1186692
  • HERRANZ B, CANET W, ALVAREZ M D. (2017). Corn starch and egg white enriched gluten-free chickpea flour batters: physical, functional and rheological properties. International Journal of Food Properties, 20(S1), S486-S505. doi: 10.1080/10942912.2017.1299760
  • ALVAREZ M D, HERRANZ B, JIMÉNEZ M J, CANET W. (2017). End-Product Quality Characteristics and Consumer Response of Chickpea Flour-Based Gluten-Free Muffins Containing Corn Starch and Egg White. Journal of Texture Studies, 48, 550-561.
  • CUESTA, F J, ALVAREZ M D. (2017). Mathematical modeling for heat conduction in stone fruits. International Journal of Refrigeration, 80, 120-129. doi: 10.1016/j.ifset.2017.02.011
  • BLANCH M, ALVAREZ M D, SANCHEZ-BALLESTA MT, ESCRIBANO MI, MERODIO C. (2017). Water relations, short-chain oligosaccharides and rheological properties in lettuces subjected to limited water supply and low temperature stress. Scientia Horticulturae, 225, 726-735. doi.org/10.1016/j.scienta.2017.08.002
  • ALVAREZ M D, HERRANZ B, CAMPOS G, CANET W. (2017). Ready-to-eat chickpea flour purée or cream processed by hydrostatic high pressure with final microwave heating. Innovative Food Science and Emerging Technologies, 41, 90-99. doi: 10.1016/j.ifset.2017.02.011
  • ALVAREZ M D, CUESTA, F J, FUENTES, R, CANET W. (2016). Rheometric non-isothermal gelatinization kinetics of high hydrostatic pressure treated chickpea flour slurry. Journal of Food Engineering, 187, 70-81. doi: 10.1016/j.jfoodeng.2016.05.002
  • JIMÉNEZ M J, TARREGA A, FUENTES R, CANET W, ALVAREZ M D. (2016). Consumer perceptions, descriptive profile, and mechanical properties of a novel product with chickpea flour: Effect of ingredients. Food Science and Technology International, 22(6), 547-562. doi: 10.1177/1082013216639452
  • HERRANZ B, FUENTES R, JIMÉNEZ M J, CANET W, ALVAREZ M D. (2016). Characterisation of chickpea flour-based gluten-free batters and muffins: rheological, physical and sensory properties. International Journal of Food Science & Technology, 51, 1087-1098. doi:10.1111/ijfs.13092
  • Wenceslao Canet, María José Jiménez, Raúl Fuentes and María Dolores Álavarez. Formulation development of a chickpea gel using instrumental and sensory data. J. Food Proc. Eng. vol.: 38 (2015) 271-289, DOI:10.1111/jfpe.12136.
  • Álvarez M D, Fuentes, R, Olivares M D, Cuesta FJ, Canet W. Thermorheological characteristics of chickpea flour slurry as affected by moisture content. J. Food Eng. 136, 9-18 (2014). DOI: 10.1016/j.jfoodeng.2014.03.014.
  • Álvarez MD, Fuentes R, Olivares MD, Canet W. Effects of high hydrostatic pressure on rheological and thermal properties of chickpea (Cicer arietinum L.) flour slurry and heat-induced paste. Innov. Food Sci. & Emerg. Tech. 21, 12-23 (2014). DOI: 10.1016/j.ifset.2013.11.005.
  • Álvarez M D, Canet W. Time-independent and time-dependent rheological characterization of vegetable-based infant purees. J Food Eng 114, 449-464 (2013) 449–464. DOI: 10.1016/j.jfoodeng.2012.08.034.
  • Álvarez MD, Fernández C, Olivares MD, Jiménez MJ, Canet W. Sensory and texture properties of mashed potatoes incorporated with inulin and olive oil blends. Int. J. Food Prop. 16, 8, 1839-1859 (2013). DOI: 10.1080/10942912.2011.610211.
  • Jiménez MJ, Canet W, Álvarez MD. Sensory description of potato puree enriched with individual functional ingredients and their blends. J. Text. Stu. 44, 301-316 (2013). DOI: 10.1111/jtxs.12024.
  • Álvarez MD, CANET W. Dynamic viscoelastic behavior of vegetable-based infant purees J. Text. Stud. 44 3, 205 – 224 (2013). DOI: 10.1111/jtxs.12011.
  • Álvarez MD, Olivares MD, Blanch M, Canet W. Mashed potatoes enriched with soy protein isolate and inulin: chemical, rheological and structural basis. Food Sci. Tech. Int. 19, 5 447-460 (2013). DOI: 10.1177/1082013212455347.
  • Alvarez M D, Olivares M D, Blanch M, Canet W. Mashed potatoes enriched with soy protein isolate and inulin: chemical, rheological and structural basis. Food Sci Technol Int. In press.
  • Alavarez M D, Fernández C, Olivares M D, Canet W. Comparative characterization of dietary fibre enriched frozen/thawed mashed potatoes. Int. J Food Prop, (2012), DOI: 10.1080/10942912.2010.512501 In press.
  • Alvarez M D, Jiménez M J, Olivares M D, Barrios L, Canet W. Texture perception determined by soy protein isolate and inulin addition in potato puree: links with mechanical and microstructural features. J Text Stud, (2012), DOI: 10.1111/j.1745-4603.2012.00347.x In press.
  • Alvarez M D, Fernandez C, Olivares M D, Jiménez M J, Canet W. Sensory and texture properties of mashed potato incorporated with inulin and olive oil blends. Int. J Food Prop, (2012), DOI: 10.1080/10942912.2011.610211 In press.
  • Alvarez MD, Fernández C, Olivares M D, Canet W. A rheological characterization of mashed potatoes enriched with soy protein isolate. Food Chem 133, 1274-1282 (2012), doi: 10.1016/j.foodchem.2011.05.111
  • Alvarez M D, Fernández C, Canet W. Effect of cryoprotectant mixtures on rheological properties of fresh and frozen/thawed mashed potatoes. J Food Proc Eng 34, 224-250, (2011) DOI: 10.1111/j.1745-4530.2008.00350.x
  • Alvarez M D, Fernández C, Solas M T, Canet W. Viscoelasticity and microstructure of inulin-enriched mashed potatoes: influence of freezing and cryoprotectants. J Food Eng 102 (1), 66-76, (2011)DOI: 10.1016/j.jfoodeng.2010.08.006
  • Canet W, Fernández C, Alvarez M D. Functionality of amidated low-methoxyl pectin and xanthan gum blends on the texture and color of mashed potatoes. J Food Proc Eng 34, 746–776, (2011), DOI: 10.1111/j.1745-4530.2009.00431.x
  • Alvarez M D, Fernández C, Jiménez M J, Canet W. Texture of extra virgin olive oil-enriched mashed potatoes. Sensory, instrumental and structural relationships. J Text Stud 42, 413-429, (2011), DOI: 10.1111/j.1745-4603.2011.00301.x
  • Alvarez M D, Fernández C, Canet W. Oscillatory rheological properties of fresh and frozen/thawed mashed potatoes as modified by different cryoprotectants”. Food Bioprocess Technol 3(1), 55-70 (2010), DOI: 10.1007/s11947-007-0051-9
  • Alvarez M D, Fernández C, Olivares M D, Canet W. Rheological behaviour and functionality of inulin-extra virgin olive oil-based mashed potatoes. Int J Food Sci & Technol 45: 2108–2118 (2010), DOI:10.1111/j.1365-2621.2010.02382.x
  • Alvarez M D, Fernández C, Canet W. Quality of mashed potatoes: Effect of adding blends of κ-carrageenan and xanthan gum. Eur Food Res & Technol, 229(2) 205-222, (2009), DOI: 10.1007/s00217-009-1044-x
  • Alvarez M D, Fernández C, Canet W. The effect of long-term frozen storage on the quality of frozen and thawed mashed potatoes with added cryoprotectant mixtures. Int J Food Sci & Technol 44(7), 1373-1387, (2009), DOI:10.1111/j.1365-2621.2009.01967.x
  • Alvarez M D, Fernández C, Canet W. Enhancement of freezing-stability in mashed potatoes by the incorporation of kappa-carrageenan and xanthan gum blends. J Sci Food & Agric 89, 2115 – 2127, (2009), DOI: 10.1002/jsfa.3702
  • Alvarez M D, Canet W, Fernández C. Effect of addition of cryoprotectants on the mechanical properties, colour and sensory attributes of fresh and frozen/thawed mashed potatoes. Eur Food Res & Technol, 226: 1525-1544 (2008), DOI 10.1007/s00217-007-0684-y
  • Fernández C, Alvarez M D, Canet W. Steady shear and yield stress data of fresh and frozen/thawed mashed potatoes: Effect of biopolymers addition. Food Hydrocolloids 22, 1381-1395, (2008), DOI: 10.1016/j.foodhyd.2007.08.003
  • Alvarez M D, Canet W, Fernández C. Effect of modified starch concentration, and freezing and thawing rates on properties of mashed potatoes (cv. Kennebec). J Sci Food & Agric, 87, 1108 – 1122, (2007). DOI: 10.1002/JSFA.2264
  • Canet W, Alvarez M D, Gil M J. The effect of test conditions on failure parameters during uniaxial compression of potato tissue. Int. J Food Sci & Technol, 42, 728-738, (2007), DOI: 10.1111/j.1365-2621.2007.01527.x
  • Alvarez M D, Canet W, Fernández C. The effect of temperature, geometry, gap and surface friction on oscillatory rheological properties of mashed potatoes. J Food Proc Eng, 30 (3), 267-292 (2007), DOI: 10.1111/j.1745-4530.2007.00120.x
  • Canet W, Alvarez M D, Gil M J. Fracture behaviour of potato samples (cv. Desiree) under uniaxial compression. J Food Eng., 82, 4, 427-435 (2007), DOI: 10.1016/j.jfoodeng.2007.02.054
  • Canet W, Alvarez M D, Gil M J. The analysis of frictional, displacement rate and sample dimension effects on fracture parameters from uniaxial compression of potato. J Food Eng., 80, 342-352 (2007), DOI: 10.1016/j.jfoofeng.2006.06.002.
  • Canet W, Alvarez M D, Gil M J. Modelling the area expansion ratio on uniaxial compression of cylindrical potato samples. J. Food Eng. 79, 567-576 (2007), DOI: 10.1016/j.jfoodeng.2006.02.016, ISSN: 0260-8774
  • Sousa M B, Canet W, Alvarez M D, Fernández C. Effect of processing on the texture and sensory attributes of raspberry (cv. Heritage) and blackberry (cv. Thornfree). J. Food Eng. 78, 9-21 (2007), DOI: 10.1016/j.jfoodeng.2005.08.047

PUBLICACIONES NO-SCI

  • ALVAREZ M D, FERNANDEZ C, CANET W, HERRANZ B. (2018). The influence of different cryoprotectants on the quality of frozen mashed potatoes. In: Agricultural Research Updates, 23.  Prathamesh Gorawala and Srushti Mandhatri (Eds). Nova Science Publishers, Inc, NY, USA. Pp. 1-54. ISBN: 978-1-3613-24-8
  • ALVAREZ M D, CANET, W, HERRANZ B. (2018). Viscosity and viscoelasticity of baby foods. In: Advances in Rheology Research. María Dolores Torres Pérez (Ed.). Nova Science Publishers, Inc, NY, USA. Pp. 219-288.  ISBN: 978-1-53612-876-5
  • ALVAREZ M D, CUESTA F J, HERRANZ B, CANET W. (2017). Rheometric non-Isothermal gelatinization kinetics of chickpea flour-based gluten-free muffin batters with added biopolymers. Foods, 6, 3. doi:10.3390/foods6010003
  • CANET W, CUESTA F J, FUENTES R, ALVAREZ M D. (2017). Effects of Pressure, Temperature, and Treatment Time on Oscillatory Rheological Properties and Non-Isothermal Gelatinization Kinetics of Chickpea (Cicer arietinum L.) Flour Slurry. Journal of Physics: Conference Series, 950, 042003. doi :10.1088/1742-6596/950/4/042003
  • ALVAREZ M D, HERRANZ B, FERNÁNDEZ-JALAO I, SÁNCHEZ-MORENO C, DE ANCOS B. (2017). Release of flavonols in simulated in vitro gastrointestinal digestion and its relationship with viscosity in onion and apple products and commercial quercetin supplement. Pp. 85-88, http://e-rheo-iba.org/Main/RheoBooks.html.
  • ALVAREZ M D, CANET W, JIMÉNEZ M J, FERNÁNDEZ C. (2017). The Enrichment of Mashed Potatoes with Extra Virgin Olive Oil: The Effects on Textural, Physical, Structural and Sensory Characteristics. In: Olive Oil: Sensory Characteristics, Composition and Importance in Human Health. Thore Fritjof and Bertil Henning (Eds.). Nova Science Publishers, Inc, NY, USA. Pp. 109-147. ISBN: 978-1-53612-563-4
  • ALVAREZ M D, HERRANZ B, CUESTA F J, CANET W. (2017). A Comparison of Gluten Wheat Flour Functionality versus Gluten-Free Chickpea Flour, and their Mixtures, in the Oscillatory, Transient, and Steady Rheological Properties of Muffin Batters. In: Gluten: Food Sources, Properties and Health Implications. Howard Rivera (Ed.). Nova Science Publishers, Inc, NY, USA. Pp. 1-45. ISBN: 978-1-53610-386-1
  • JIMÉNEZ M J, CANET W, ALVAREZ M D. (2016). Percepción sensorial del consumidor, análisis descriptivo cuantitativo y propiedades mecánicas de un nuevo producto elaborado con harina de garbanzo: efecto de los ingredientes. Pps. 1-88. eae-Editorial Académica Española (OmniScriptum GmbH & Co. KG). ISBN: 978-3-8417-6845-2
  • ALVAREZ M D, HERRANZ B, CANET W, JIMÉNEZ M J. (2016). Relevance of xanthan gum to formulate chickpea flour-based gluten-free batters and muffins. In: Xanthan Gum: Applications and Research Studies. Michelle Butler (Ed.). Nova Science Publishers, Inc, NY, USA. Pp. 131-172. ISBN: 978-1-53610-010-5
  • ALVAREZ M D, CANET W. (2016). Thermal processing of potatoes. In: Advances in Potato Chemistry and Technology. 2nd Edition. Singh, J., Kaur, L. (Eds.). Elsevier (Academic Press). Pp. 403-457. ISBN: 978-0-12-800002-1
  • Alvarez M D, Canet W : Thermal Processing and Quality Optimization. In: Advances in Potato Chemistry and Technology. 2nd Edition, Chapter number 15, (2015). In press. Edited by: Jaspreet Singh and Lovedeep Kaur. Elsevier (Academic Press) .
  • María Dolores Alvarez, Raúl Fuentes, Wenceslao Canet: Effects of Pressure, Temperature, Treatment Time, and Storage on Rheological, Textural, and Structural Properties of Heat-Induced Chickpea Gels. Foods 4(2), (2015), pp: 80-114; doi: 10.3390/foods4020080. EISSN: 2304-8158. Special Issue High Pressure Processing of Foods: http://www.mdpi.com/journal/foods/special_issues/processing-foods.
  • Jiménez M J, Canet W, Alvarez M D.  Distinctive Viscoelastic Behaviour and Sensory Features Introduced by Inulin/Extra Virgin Olive Oil Blends in Mashed Potatoes: Effects of Ingredients Ratio and Freeze/Thaw Cycle. In: Inulin: Biochemistry, Food Sources and Health Implications. Chapter 1, pp: 1-56 (2015). Edited by Michael G. Marlow. Nova Science Publishers, Inc, NY, USA, ISBN: 978-1-63463-985-9.
  • María Dolores Olivares, Wenceslao Canet  & María Dolores Alvarez.  Changes in fatty acid profile of mashed potatoes by adding n-3 PUFAs. Effects of freezing and microwave thawing and concentration. (2014) pp: 1 – 54, Published by LAP LAMBERT Academic Publishing’s, Germany. ISBN: 978-3-659-66445-8.
  • Álvarez M D, Canet W, Jiménez MJ: Rheology, Texture and Functionality of Soy Protein Isolate-Based Potato Puree: Instrumental, Sensory and Structural Relationships, In : Soy Protein: Production Methods, Functional Properties and Food Sources, Chapter: 1, pp.: 1-46 (2014), Edited by Jon M. Casamides and Hector Gonzalez. Nova Science Publishers, Inc, NY, USA, ISBN: 978-1-62948-579-9.
  • Jiménez MJ, Canet W, Álvarez MD. Descriptive sensory analysis of food: Conventional versus innovative methodologies, In : New Developments in Sensory Processing Research, Chapter: 1, pp.: 1- 52 (2013), Edited by Marcel Voisin and Roger Brunel. Published by Nova Science Publishers, Inc. NY, USA, ISBN: 978-1-62808-395-8.
  • Jiménez M J, Canet W, Álvarez M D. Dynamic rheology and sensory properties determined by inulin/extra virgin olive oil blends in mashed potatoes: Effects of hydrocolloids addition and freeze/thaw . In: Olive Consumption and Health, Chapter 1, pp.: 1- 42 (2012), Food and Beverage Consumption and Health Series, Edited by C. A. Savalas and S. M. Nicolau, published by Nova, Science Publishers, Inc, NY, USA, ISBN: 978-1-62100-774-6.
  • Canet W, Álavarez M D. Quality and safety of frozen vegetables . In Handbook of Frozen Food Processing and Packaging. 2nd edition, Chapter 17, pp.: 387-434, October 2011, Ed. Da-Wen Sun, CRC Taylor & Francis Group. New York, USA. ISBN: 978-1439836040.
  • Alavarez M D, Fernández C, Canet W. Flow behaviour and sensory properties of extra virgin olive oil-enriched mashed potatoes: Influence of cryoprotectants and freezing. In: N Benkeblia, F Pedreschi (Eds), Food V (Special Issue 1), 27-39, 2011. Global Science Books (GSB), UK, ISSN: 1749-7140. ISBN: 978-4-903313-78-8
  • Fernández C, Canet W, Álvarez M D.: “Rheological properties and sensory attributes of mashed potatoes made with mixtures of sodium caseinate and xanthan gum”. In: Food Hydrocolloids: Characteristics, Properties and Structures, chapter 3, pp: 81-117, 2010. Edited by Clarence S. Hollingworth, Food Science and Technology Series, published by Nova Science Publishers, Inc. NY, USA. ISBN: 978-1-60876-222-4.
  • Canet W, Alvarez M D, Fernández C. Some objective instrumental methods for evaluating the texture of solid potato tissue (Solanum Tuberosum L.) . In: Yee N, Bussel WT (Eds), Potato III. Food 3 (Special Issue 1), 1-12, 2009. Global Science Books (GSB), UK, ISSN: 1749-7140. ISBN: 978-4-903313-23-8.
  • Alvarez M D, Fernández C, Canet W. Oscillatory properties of fresh and frozen/thawed mashed potatoes as modified by mixtures of amidated low-methoxyl pectin and xanthan gum, In: Yee N, Bussel WT (Eds), Potato IV. Food 3 (Special Issue 2), 55-65, 2009. Global Science Books (GSB), UK, ISSN: 1752-3419. ISBN: 978-4-903313-27-6.
  • Alvarez M D, Canet W. Thermal Processing and Quality Optimization Chapter 7 , In Jaspreet Singh and Lovedreep Kaur (Eds), Advances in Potato Chemistry and Technology, 163-220, 2009. Elsevier Inc. (Academic Press) USA, ISBN: 978-0-12-374349-7.

PROYECTOS Y CONTRATOS

  • Revalorización de subproductos del cultivo del espárrago para la obtención de ingredientes alimentarios (AGL2017-82428-R). Investigadores principales: Dra. Rocío Rodríguez Arcos y Dr. Rafael Guillén Bejarano. Programa Estatal de Investigación, Desarrollo e Innovación Orientada a los Retos de la Sociedad, en el marco del Plan Estatal de Investigación Científica y Técnica y de Innovación 2013-2016. Ministerio de Ciencia, Innovación y Universidades. Plazo de ejecución: 01/01/2018- 31/12/2021
  • Potential modulatory effect of whole grape on second-meal tolerance in obese subjects: role of polyphenols. Proyecto de la Comisión de la Uva de Mesa de California, convocatoria Health Research Grants 2017. Investigadora principal: Dra. Jara Pérez Jiménez. Plazo de ejecución: 01/09/2018 – 31/08/2019
  • Estudio para la aplicación de la congelación en el procesado de aceituna de mesa.  Investigadores responsables: M.D. ALVAREZ y B. de ANCOS. Destinatario: ANGEL CAMACHO ALIMENTACIÓN SL (ACA S.L.).  Plazo de ejecución: 12/09/2016 – 12/09/2018
  • Efecto de la alta presión en el comportamiento reotérmico y textura de harinas y proteínas aisladas de legumbres y su adición a cremas y purés vegetales. Investigadora principal: María Dolores Álvarez Torres. 01/01/2012 – 31/12/2014, prorroga hasta 31/12/2015. Dirección General de Investigación y Gestión del Plan Nacional de I+D+I, Ministerio de Ciencia e Innovación – Ministerio de Economía y Competitividad. AGL2011-28569/ALI.
  • Puesta a punto del método para la determinación del Gel Bloom strength según Norma ISO9665:1998(E) y su aplicación a muestras de geles. Investigadores participantes: Wenceslao Canet y Mª Dolores Álvarez. 8/04/-18/06/2013. INDUSTRIAS FARMACEUTICAS ALMIRALL, S.L., Ctra. Nacional II, km. 593, Sant Andreu de la Barca, Barcelona, CP: 08740 . Ref.:110102130026.
  • PROcess contaminants: Mitigation and Elimination Techniques for High food quality and their Evaluation Using Sensors and simulation (PROMETHEUS). Investigador Responsable Subproyecto CSIC: Dr. Francisco J. Morales. 2011-2013 . Comisión Europea. (VII Programa Marco – KBBE.2010-2.4-02).
  • Efecto de la Adición de Ingredientes Funcionales en el Comportamiento Reológico y la Textura de Cremas y Purés Vegetales Frescos y Congelados. Investigador principal: Wenceslao Canet Parreño. 1/10/2007 – 4/10/2010. Dirección General de Investigación, Ministerio de Educación y Ciencia. Plan Nacional de Tecnología de Alimentos. AGL2007-62851/ALI.

TESIS

  • Tesis doctoral: “Estudio del efecto del procesado e ingredientes funcionales en la textura de purés de patata frescos y congelados”. Doctoranda:María José Jiménez Sánchez. 2015. Directores: Mª Dolores Álvarez Torres y Wenceslao Canet Parreño. Universidad Complutense de Madrid (UCM), Facultad de Veterinaria.
  • Tesis doctoral: “Efecto de la adición de ingredientes funcionales en el comportamiento reológico y la textura de puré de patata (cv. Kennebec) fresco y congelado”. Doctoranda: María Dolores Olivares García, 2014, Directores: Mª Dolores Álvarez Torres y Wenceslao Canet Parreño, Universidad Politécnica de Madrid (UPM), ETSI Agrónomos.
  • Trabajo de investigación fin de carrera: Efecto de las altas presiones hidrostáticas (APH) en las propiedades reo-térmicas y funcionales de dispersiones de harina de garbanzo. Raúl Fuentes Cantero, 2013, Directora: Mª Dolores Álvarez Torres. Universidad Politécnica de Madrid (UPM), EUI Técnica Agrícola.
  • DEA: “Efecto de la adición de mezclas de inulina y aceite de oliva virgen extra sobre las propiedades sensoriales e instrumentales de textura de purés de patata frescos y congelados/descongelados.” Mª José Jiménez Sánchez.2010. Directores: Mª Dolores Álvarez Torres y Wenceslao Canet Parreño. Universidad Complutense de Madrid. Facultad de Veterinaria.
  • Proyecto Master: “Influencia de la aceptación del consumidor de panes elaborados con protocolos novedosos: Aplicación de la escala de neofobia a los alimentos”. Mª Dolores Olivares García. 2010. Directora: Carolina Chaya Romero. Universidad Politécnica de Madrid. Escuela Técnica Superior de Ingenieros Agrónomos.
  • Tesis Doctoral: “Caracterización reológica y optimización de la textura de purés vegetales frescos y congelados. Efectos del proceso, conservación y adición de crioprotectores”. Cristina Fernández Fraguas. 2008. Directores: Mª Dolores Álvarez Torres y Wenceslao Canet Parreño, Universidad Complutense de Madrid, Facultad de Veterinaria.

PATENTES

  • Puré de harina de garbanzo obtenido mediante tratamiento con altas presiones hidrostáticas  a temperatura elevada y calentamiento posterior. P201530963. 2015. No licenciada. Mª Dolores Álvarez Torres y Wenceslao Canet Parreño.
  • Puré de patata natural congelado y estabilizado mediante una mezcla de crioprotectores y su procedimiento de elaboración. PCT/ES2008/070239. No licenciada. 2010. W. Canet, M.D. Álvarez y C. Fernández.