CYTUVA

PROCEREALTech: Physical properties of food. Quality of cereals and derivatives

Download PDF

Contact Information

Felicidad Ronda Balbás
Avda Madrid, 57
Palencia, Palencia (34004)
Send email
979108339
979108301
http://procerealtech.uva.es/

Basic Information

UniversityUniversidad de Valladolid
Center
DepartmentAgricultural and Forest Engineering
Investigation GroupPROCEREALTech

Description

PROCEREALtech research group, from the University of Valladolid, is a multidisciplinary team made up of researchers from the Food Technology Area, who carry out their activity both in the E.T.S. of Agrarian Engineering of Palencia as in the LUCIA Building of Valladolid. This group belongs, since June 2017, to UIC No. 239 (Consolidated Research Unit) recognized by the Junta de Castilla y León (Resolution).

PROCEREALtech has extensive experience in the field of products made from cereals, pseudo-cereals and legumes, with or without gluten, mainly bread. His work focuses on the study of the physicochemical, sensory and nutritional properties of foods and the improvement of the quality of products based on cereals and derivatives through the reformulation and physical modification of flours.

LINES OF INVESTIGATION:

Improving the quality of gluten-free products
Design and study of foods based on cereals and / or derivatives with beneficial effects for health
Study of the physical, chemical, thermal and nutritional properties of cereal-based products and their constituents
Study of new technologies for the modification of the physical properties of flours and starches

In addition, it collaborates with researchers from other Spanish, European and international universities or research centers of recognized prestige in the field of food.

Other information

Development status:

In research and development phase

Differentiation in the market:

Quality

Applicability of technology:

Yes

UNESCO Code:

3102 - Agricultural engineering

Other members:

Pedro A. Caballero Calvo
Marina Villanueva

Photos

Videos

Other resources

Related projects

Physicochemical and nutritional cereal characterization and derived products / Flour modification and improvement (preferably gluten-free) / Development of improved quality products

The research group in charge of this technological offer has an extensive experience in the field of cereal technology and industrialization. As such, it has developed or is developing different research projects in which the following technological ... Read more >

GIR - Food Industry Technology: Cereals and Derivatives

OBJECTIVES• The objectives of the group are:a) To deepen the knowledge of the cereal transformation processesb) Delve into the nature of the products and their involvement in its processing and final qualityc) Development of new processes and produ... Read more >

GIR - Nutrition and Microbial Dynamics (NDM)

OBJECTIVESThe general purpose of the GIR in Nutrition and Food Microbiology is research, teaching, and knowledge transfer on issues related to nutrition and dietetics, clinical nutrition, food handling, food safety, and food microbiology.The general ... Read more >

Development cereal-based products with a better nutritional quality or destined to specific groups.

Development of bakery products with better nutritional quality. This line encompasses the development off fiber reinforced products, suitable for celiacs, with no added sugar, low-fat, etc. In order to achieve this, special flours, additives and enzy... Read more >

Generating PDF document