Reología y textura de alimentos (REOTEXTAL)
Department: Characterization, Quality and Safety Department
My research activity is an INTERSECTION of a scientific discipline, RHEOLOGY, and various PROCESSING AND PRESERVATION TECHNOLOGIES, which constitute the main line of research: RHEOLOGICAL, STRUCTURAL AND SENSORY CHARACTERIZATION AND OPTIMIZATION OF THE TEXTURE OF FRESH AND PROCESSED FOODS, which is the focus of attention of the FOOD RHEOLOGY AND TEXTURE research group in ICTAN-CSIC’s Department of Characterization, Quality and Safety (DCCS). My most recent specific lines of research have been the rheological characterization and optimization of the texture of fresh and frozen vegetable cream soups and purées, with studies on the effect of the addition of thickeners, stabilizers and functional ingredients on their physical and sensory properties and correlation with the final quality and perception and acceptance by the consumer, and a study on the effect of high hydrostatic pressure on the rheothermal and functional behaviour and texture of flours and proteins isolated from pulses, the addition of them to vegetables cream soups and purées and the development of new gluten-free food formulations. Recently, I have worked researching optimum process specifications for freezing of table olives. I am currently working in the National research projects, Structuring oils through the use of hydrocolloids as a strategy to replace high plasticity saturated fats. Rheological, structural and sensory research (RTI-2018-099738-B-C21), Biopolimeric-based emulsions with controlled lipid digestibility for development of functional meat products as a strategy to manage Type 3 (PID2019-103872RB-I00), and Preparation of nutritionally healthy margarines using olive pomace oil as a substitute for saturated fats (202070E177), dealing with the characterization of the rheological and textural properties of hydrocolloids, emulsions, oleogels and final products under study. In addition, I am participating in the European Project EIT-Food, The V-PLACE – Enabling consumer choice in Vegan or Vegetarian Food Products (V-Place (H2020-EIT/0630)).
HERRANZ B, CRIADO C, POZO-BAYÓN M A, ALVAREZ M D (2021). Effect of addition of human saliva on steady and viscoelastic rheological properties of some commercial dysphagia-oriented products. Food Hydrocolloids, 111, 106403. https://doi.org/10.1016/j.foodhyd.2020.106403
COFRADES S, GARCIMARTÍN A, GÓMEZ-ESTACA J, SÁNCHEZ-MUNIZ F, HERRANZ B, MACHO-GONZÁLEZ A, BENEDÍ J, ALVAREZ M D. (2020). The effect of emulsifying protein and addition of condensed tannins on n-3 PUFA enriched emulsions for functional foods. Foods, 9(11), 1589. doi: 10.3390/foods9111589
ALVAREZ M D, PANIAGUA J, HERRANZ B. (2020). Assessment of the miniature Kramer shear cell to measure both solid food and bolus mechanical properties and their interplay with oral processing behavior. Foods, 9(5), 613. https://doi.org/10.3390/foods9050613
ALVAREZ M D, VELARDE C, BARRIOS L, HERRANZ B. (2020). Understanding the crispy-crunchy texture of raw red pepper and its change with storage time. Journal of Texture Studies, 51, 120-133. doi: 10.1111/jtxs.12443
CRIADO C, CHAYA C, FERNÁNDEZ-RUÍZ V, ALVAREZ M D, HERRANZ B, POZO-BAYÓN M A. (2019). Effect of saliva composition and flow on inter-individual differences in the temporal perception of retronasal aroma during wine tasting. Food Research International, 126, 10867. https://doi.org/10.1016/j.foodres.2019.108677
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
Measurement of the Bloom Strength of protein gels according to ISO 9665:1998 (E)). IP: María Dolores Álvarez Torres. Empresa destinataria: VISCOFAN INDUSTRIA NAVARRA ENVOLTURAS CELULOSICAS, S.A. Duración del Contrato: 01/12/2019 a 01/02/2020; 07/10/2020 a 30/10/2020.
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