Lineas de investigacion

Rheology and texture of foods (REOTEXTAL)

Description

Objetives

  • Rheological, textural, structural and sensory characterization of foods and ingredients.
  • Obtaining products with an optimal, stable and standardized texture and quality.
  • Optimization of the texture and the rheological properties of foods and ingredients processed and/or preserved through cold preservation (freezing and refrigeration) and emerging technologies.

Research Lines

  • Rheological, structural, sensorial and thermal aspects related with texture of foods and ingredients.
  • Texture optimization of foods. Product and process specifications.
  • Rheological characterization and texture optimization of foods and ingredients.
  • High-pressure effects on thermorheological and texture of foods and ingredients.
Capacidades

Skills

  • Rheological characterization and texture optimization of fresh and processed foods. Processing and preservation effects; Product, process and preservation specifications.
  • Texture objective measurements by fundamental methods based on mechanical properties of solids (compression, shear, relaxation stress, bending, creep-compliance, etc.) and rheological properties and viscosity of semisolids and liquids (oscillatory/dynamic and stationary rheological tests).
  • Procedures for the preparation of fresh, frozen and processed foods with emphasized functional characters and a stable and standardized texture and optimal quality.

Patents

  • NATURAL MASHED POTATO STABILISED USING A MIXTURE OF CRYOPROTECTORS AND METHOD FOR DEVELOPING SAME. Inventores: Wenceslao Canet Parreño, María Dolores Álvarez Torres, Cristina Fernández Fraguas. Internacional Application No. PCT/ES2008/070239. Publication Number WO/2009/080860. Publication Date:02/07/2009.

Personnel

Group Leader:

Members:

Contact:

  • 91 549 23 00 Ext.231337
  • mayoyes@ictan.csic.es

Keywords

Rheology, Texture, Structure, Processing, Preservation, Foods

Publications

  • 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

Projects, Contracts, Agreements

FEDER projects

Structuring oils through the use of hydrocolloids as a strategy to replace high plasticity saturated fats. Rheological, structural and sensorial research

Main Researcher: A. Salvador and T. Sanz (ICTAN: M. D. Álvarez) / Start Date: 01/01/2019 / End Date: 12/31/2021 / Institution: MCIU/AEI/ERDF, EU / Reference number: RTI-2018-099738-B-C21
Research Group: Rheology and texture of foods (REOTEXTAL)

PhD Thesis, Master's Thesis and Degree Thesis

Display PhD Thesis, Master's Thesis and Degree Thesis

: Development and characterization of a new oleogel from sunflower oil with a cellulose ether: evaluation of its potential to replace saturated fat in cocoa butter (2020)

Author: Paula Muelas Pascual / Director: María Dolores Álvarez Torres y Susana Cofrades Barbero; Profesor tutor 2: María Piedad.

Institution: Universidad Europea de Madrid, Facultad de Ciencias Biomédicas

: POSTPRANDIAL PLASMA VISCOSITY EVALUATION IN SUBJECTS WITH OBESITY SUPPLEMENTED WITH UVA. ASSOCIATION WITH OTHER CARDIOMETABOLIC PARAMETERS (2020)

Author: Andrea Almagro Soria / Director: Tutores 1: María Dolores Álvarez Torres y Jara Pérez-Jiménez; Profesor tutor 2: Sonia Morante Zarcero

Institution: UNIVERSIDAD REY JUAN CARLOS

: CHARACTERIZATION OF THE ORAL PERCEPTION OF THE TEXTURE OF SOLID FOODS (2019)

Author: Gonzalo Bielza López-Manterola / Director: María Dolores Álvarez Torres y Beatriz Herranz Hernández; Profesor tutor 2: María Teresa Domínguez

Institution: Universidad Politécnica de Madrid

: OPTIMIZATION OF THE TEXTURE OF A BECHAMEL SAUCE WITH A GLUTEN FREE COVERAGE AND RICH IN FIBER (2018)

Author: Adrián Martínez Carreira / Director: María Dolores Álvarez Torres y Beatriz Herranz Hernández; Profesor tutor 2: María Isabel Cambero Rodríguez

Institution: Universidad Complutense de Madrid

Tesis Doctoral: STUDY OF THE EFFECT OF PROCESSING AND FUNCTIONAL INGREDIENTS ON THE TEXTURE OF FRESH AND FROZEN MASHED POTATOES (2015)

Author: María Dolores Álvarez Torres y Wenceslao Canet Parreño / Director: María Dolores Álvarez Torres y Wenceslao Canet Parreño

Institution: Universidad Complutense de Madrid