Group of Biophysical Approaches to Food, Food Processing and Preservation (FoodCRYOPHYS)
Home » Research Teams » Group of Biophysical Approaches to Food, Food Processing and Preservation (FoodCRYOPHYS)
Study of interesting questions in Food Sciences through Biophysics techniques and methods. Physical aspects such as food and biological systems behavior under low temperature and high pressure are specially considered. This is, by nature, a group with interdisciplinary vocation, both in the questions considered and in the methodology employed. Being a small and emergent group, a good part of its activity is based in collaborative relations.
Ice crystal dynamics and glassy state in low-water content systems
Native and high hydrostatic pressure modified polysaccharides characterization (starch, cellulose, chitosan)
Proteins and enzymes at high pressure
Identification, quantification and controlled delivery of natural antioxidants
Identification, characterization and design of applications of cryoactive and ice crystal formation and growth modulator substances.
Study of the effect of physical and chemical treatments on food microstructure and related properties.
Vehiculization of nutritional and pharmaceutical interest substances (oligoelements, antioxidants) through matrices built of polysaccharides. Natural antioxidant characterization.
Proteins and enzymes at high pressure
Development and characterization of food products based on polysaccharides.
Design of high hydrostatic pressure processes to induce food modifications or to eliminate parasitic or microbiological risks.
Título no disponible por secreto industrial. Número de solicitud:4754/2019 16/12/2019. Inventores: Molina García, A.D., Rupérez Antón, P.
cryopreservation, high pressure, polysaccharide, microscopy, calorimetry, functional foods
Llive L, Bruno E, Molina-García AD, Schneider-Teixeira A, Deladino L. 2019. Biodegradation of Yerba Mate Waste Based Fertilizer Capsules. Effect of Temperature. Journal of Polymers and the Environment27:1302-16 (doi.org/10.1007/s10924-019-01433-y)
Schneider Teixeira A, Faltus M, Zamecnik J, Molina-Garcia AD. 2019. Glass Stability and Annealing Behaviour in Plant Vitrification Solutions No. 1 and No. 3. CryoLetters40:272-272 (doi.org/10.1016/j.cryobiol.2012.07.027)
Schneider Teixeira A, Deladino L, García MA, Zaritzky ME, Sanz PD, Molina-García AD. 2018. Microstructure analysis of high pressure induced gelatinization of maize starch in the presence of hydrocolloids. Food and Bioproducts Processing112:119-30 (doi.org/10.1016/j.fbp.2018.09.009)
Deladino L, Alvarez I, De Ancos B, Sánchez-Moreno C, Molina-García AD, Teixeira AS. 2017. Betalains and phenolic compounds of leaves and stems of Alternantherabrasiliana and Alternantheratenella. Food Research International 97:240-9 (doi.org/10.1016/j.foodres.2017.04.017)
Deladino L, Teixeira AS, Plou FJ, Navarro AS, Molina-García AD. 2017. Effect of High Hydrostatic Pressure, alkaline and combined treatments on corn starch granules metal binding: Structure, swelling behavior and thermal properties assessment. Food and Bioproducts Processing102:241-9 (doi.org/10.1016/j.fbp.2017.01.003)
Deladino L, Teixeira AS, Molina-García AD. Navarro AS. 2016. High‐pressure‐treated corn starch as an alternative carrier of molecules of nutritional interest for food systems. In New Polymers for Encapsulation of Nutraceutical Compounds, 35-58. (Ruiz Ruiz JC, Segura Campos MR, eds.) Wiley, Oxford (ISBN: 978-1-119-22879-0)
Projects, Contracts, Agreements
Improvement of the prebiotic functionality in agrofood byproducts by simultaneous treatment with hydrolytic enzymes and high hydrostatic
Main Researcher: M. P. Rúperez and A. D. Molina / Start Date: 12/30/2016 / End Date: 12/31/2020 / Institution: AEI/ERDF, EU / Reference number: AGL2016-77056-R Research Group: Group of Biophysical Approaches to Food, Food Processing and Preservation (FoodCRYOPHYS)
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