Carne y Productos Cárnicos (CARPROCAR)
Department: Departamento de Productos
I have developed my professional activity since April 2006 at ICTAN-CSIC, in the CARPROCAR research group, where I did my PhD (2017). Until 2012 I took part in CDTI projects, industry related. The area of research was the development of healthier meat products, mainly based on the improvement of their lipid content and the industries I worked with were EMCESA, S.A and ELPOZO ALIMENTACIÓN, S.A. Moreover, I have been able to participate in National funded projects where the PIs were researchers from the CARPROCAR group. Currently, I am part of the research team of the SALCHIBERSALUD project, associated with the meat company HERMANOS BERNAL HERNANDEZ, S.L. I am also a member of the research team in two research projects: a European funded project (EITFood; 20206) and national funded one (PID2019-107542RB-C21). My research activity is focused on the quality, safety and valuation of meat products; the design, formulation and processing potentially healthier meat products; development of oil structuring methodologies to obtain new solid lipid materials; the evaluation of the bioavailability of healthy compounds (“in vitro” assays), among others. I am coauthor of 28 SCI publish (first author in 8), of which 19 are published in the Q1 and whose quality is guaranteed by an index h=13. In addition, I have published a book chapter and 8 no SCI publications. I am guest editor of a special issue of Foods journal and I have attended 12 national and international congresses for oral and poster presentation. Parallel to the activities described, I have co-tutored internships of students of different degrees related to Food Technology and co-tutored 1 undergraduate dissertation. I also collaborate with some SCI journals as reviewer. On the other hand, as an expert, I evaluate national projects as well as international (FONCyT, Argentina), all of them related to the meat sector.
Pintado, T. and Cofrades, S. Quality characteristics of healthy dry fermented sausages formulated with a mixture of olive and chia oil structured in oleogel or emulsion gel as animal fat replacer. Foods. 9(6), 830, (2020). https://doi.org/10.3390/foods9060830
Pintado T, Muñoz-González I, Salvador M, Ruiz-Capillas C, Herrero AM. Phenolic compounds in emulsion gel-based delivery systems applied as animal fat replacers in frankfurters: Physico-chemical, structural and microbiological approach. Food Chemistry, 340, 128095 (2021). https://doi.org/10.1016/j.foodchem.2020.128095.
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