Rheology and texture of foods
(REOTEXTAL)

Home » Research Teams » Rheology and texture of foods (REOTEXTAL)

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.


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.

Patent

  • PURE DE PATATA NATURAL ESTABILIZADO MEDIANTE UNA MEZCLA DE CRIOPROTECTORES Y SU PROCEDIMIENTO DE ELABORACION.
  • Author(s): Wenceslao Canet Parreño, María Dolores Álvarez Torres, Cristina Fernández Fraguas.
  • Date: 02/07/2009.
  • Internacional Application No: PCT/ES2008/070239.
  • Publication Number: WO/2009/080860.

REOTEXTAL Leader:

Contact:

Publications

  • COFRADES, S., SAIZ, A., ÁLVAREZ M.D. (2024). Biopolymeric emulsions with added silicon as pork fat substitutes in the reformulation of healthy pâtés: effect on technological, nutritional and sensory properties and on lipid digestibility after in vitro gastrointestinal digestion. LWT-Food Sci. & Technol., 210, 116865.
    https://doi.org/10.1016/j.lwt.2024.116865
  • ÁLVAREZ, M.D., SAIZ, A., HERRANZ, B., COFRADES, S. (2024). Olive-Pomace Oil Structuring for the Development of Healthy Puff Pastry Laminating Fats: The effect of Chilling Storage on the Quality of Baked Products. Foods, 13(4), 603.
    https://doi.org/10.3390/foods13040603
  • COFRADES S, GÓMEZ-ESTACA J, ALVAREZ MD, Garcimartín A, MACHO-GÓNZALEZ A, BENEDI J, PINTADO T. (2024). Influence of the Oil Structuring System on Lipid Hydrolysis and Bioaccessibility of Healthy Fatty Acids and Curcumin. Gels, 10, 33.
    https://doi.org/10.3390/gels10010033
  • KONGOR EJ*, DE PASCUAL-TERESA S, ALVAREZ MD, KYEI-BAFFOUR VO, ODURO-YEBOAH C, TORTOE C. (2024). Investigating the physicochemical properties, sensory profile and consumer acceptability of beetroot dark chocolate. Journal of the Science of Food and Agriculture, 104, 9603-9616.
    https://doi.org/10.1002/jsfa.13785
  • HERRANZ B, ROMERO C, SÁNCHEZ-ROMÁN I, LÓPEZ-TORRES M, VIVEROS A, ARIJA I, ALVAREZ MD, DE PASCUAL-TERESA S, CHAMORRO S. (2024). Enriching eggs with bioactive compounds through the inclusion of grape pomace in laying hens diet: Effect on internal and external egg quality parameters. Foods, 13(10), 1553.
    https://doi.org/10.3390/foods13101553
  • ÁLVAREZ, M.D., HERRANZ, B., SAIZ, A., COFRADES, S. (2023). Functionality of puff pastry olive pomace oil-based margarines and their baking performance. Foods, 12, 2138.
    https://doi.org/10.3390/foods12112138

Projects, Contracts, Agreements

F.E.D.E.R

Other Projects

European

PhD Thesis, Master’s Thesis and Degree Thesis

PhD Thesis

Master's Thesis

Degree Thesis