Food
AGRIFOOD TECHNOLOGIES
RESEARCH AREAS
Food
Description
More than 20 years working for the Food and Beverage Industry endorse the CARTIF Food Area, which offers service tailored to the needs of the process and product, identifying consumer demand, adapting to the market and anticipating trends in health matters.
The work of this area is mainly aimed at the development of products in the framework of healthy and sustainable food, whose team works accompanying companies in the complete path of projects, from the generation of ideas and its implementation until obtaining the fruits of research, development and innovation.
Research lines
- Research on the use of new sources of proteins and the application of innovative technologies to generate new foods from alternative proteins.
- Solutions to generate new uses for agro-food by-products by modifying techno-functional properties through the application of innovative processes to facilitate their recovery.
- Development of new ad-hoc rapid detection applications to ensure food quality and safety.
- Innovation in food formulation and processing to improve nutritional quality, sustainability, and its relationship with health improvement.
- Implementation and evaluation of actions across all phases of the food chain to improve Food Systems.
Publications
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Ribeiro, G., Piñero, M. Y., Parle, F., Blanco, B., & Roman, L. (2024). Optimizing Screw Speed and Barrel Temperature for Textural and Nutritional Improvement of Soy-Based High-Moisture Extrudates. Foods, 13(11), 1748. https://doi.org/10.3390/foods13111748
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Campos, M. I., Debán, L., & Pardo, R. (2023). Near-Infrared Spectroscopy Procedure for Online Determination of Sodium and Potassium Content in Low-Salt Cured Hams. Foods, 12(21), 3998. https://doi.org/10.3390/foods12213998
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Solano Hermosilla, G., Antonioli, F., Ciaian, P., Pinedo Gil, J., & Fernández Casal, L. (2023). Adoption of innovation and innovative sustainability initiatives by private operators in the EU food chain (No. JRC129894). Joint Research Centre (Seville site). ISBN 978-92-76-57031-8 doi:10.2760/04819
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Solano Hermosilla, G., Antonioli, F., Ciaian, P., Pinedo Gil, J., & Fernández Casal, L. (2023). Adoption of sustainability innovations by operators in the EU food supply chain (No. JRC133931). Joint Research Centre (Seville site). 978-92-68-05669-1 (online) https://dx.doi.org/10.2760/010598
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Blanco Espeso, Belén (2023) El papel de las proteínas en las propiedades de los productos extrusionados Revista TECNIFOOD, número 149, pp 48-50 ISSN 1138-9028
- Campos,M.I., Debán, L., Antolin,G., & Pardo,R. (2023). A quantitative on-line analysis of salt in cured ham by near-infrared spectroscopy and chemometrics. Meat Science, 109167.
- Martín-Diana, A.B., Blanco Espeso, B., Jiménez Pulido,I.J., Acebes Martínez, P.J., & Rico, D. (2022). Twin-Screw Extrusion as Hydrothermal Technology for the Development of Gluten-Free Teff Flours: Effect on Antioxidant, Glycaemic Index and Techno-Functional Properties. Foods, 11(22), 3610.
- Estévez,A., Frade P, Ferreira M., Regueiro,L., Alvarez,M., Blanco, B, Fernández,L. & Soula, M. (2022) Effects of Alternative and Sustainable Ingredients on RainbowTrout (Oncorhynchus mykiss) Growth, Muscle Composition and Health. Revista Aquaculture Journal 2022 2(2), 37-50.
- Blanco,B, Acebes P.J. La importancia de la Energía Mecánica Específica en extrusión. Revista iFood Número 69 pp 14-17 año 2022. ISSN 2604-1545.
- Piñero,M; Ribeiro,G. Propiedades tecnofuncionales de nuevas fuentes de proteína vegetal para la obtención de análogos cárnicos. Revista: Tecnifood. Edición Especial Plant-based (Octubre 2022).
- Blanco, B. Modificación de las propiedades nutricionales y funcionales de harinas de cereales por medio de la tecnología de extrusión. Tecnoalimen Octubre 2022 número 39 ISSN 2340-4159.
- Blanco,B. Estrategias para incrementar la aplicabilidad de fuentes naturales como ingredientes tecnológicos. Tecnoalimen Diciembre 2022; número 40 pp: 46-49 ISSN: 2340-4159.
- Estévez, A., Blanco,B.,Fernández,L., Ferreira,M., &Soula,M. (2022). Effects of alternative and sustainable ingredients, insect meal, microalgae and protein and lipid from tuna cooking water, on meagre (Argyrosomus regius) growth, food conversion and muscle an liver composition. Aquaculture, 548, 737549. https://www.sciencedirect.com/science/article/abs/pii/S0044848621012126?via%3Dihub
- Blanco B. Tecnología de procesos, ingredientes e impacto en la textura de análogos cárnicos. Revista TECNIFOOD. Especial abril 2021 número 134, pp 84-86.
- Blanco B., Acebes P.J. Fortificación de snacks expandidos e interacción con el proceso de extrusión. Revista TECNIFOOD. Especial Septiembre 202 número 137 Pp 94-96 ISSN 1138-9028.
- Campos, M.I., Debán,L.,Antolín,G.,Pardo,R. (2020). Evaluaton by NIRS technology of curing process of ham with low sodium content. Meat science, 163, 108075.
- Blanco, B. De subproductos a productos a través de la extrusión. Revista Alimentaria, marzo 2019.
- Hidalgo, D., Mussons, M., Martín-Marroquín, J.M., Corona, Antolín, G., Combined remediation and protein production using microalgae growth on waste bakery products. Waste and Biomass Valorization (2018). 9(12) 2413-2422 ISSN: 1877-2641.
- Blanco. B. Estudio de la tecnología de extrusión para la valorización de subproductos vegetales y nuevas aplicaciones de leguminosas como ingredientes para productos para alimentación humana (2017). Trabajo de Tesis Doctoral.
- Blanco, B., Antolín, G., Effect of the incorporation of grape pomace into ready-to-eat extruded snacks. (Oral presentation). 9th International Congress Flour-Bread 17/11th Croatian Congress of Cereal Technologists. Opatija (Croacia) 2017. Proceedings ISSN 1848-2554.
- Blanco, B., Acebes, J., Antolín, G., Effect of the incorporation of brewer´s spent grain into extruded snacks. Poster presented at 9th International Congress Flour-Bread 17/11th Croatian Congress of Cereal Technologists). Opatija (Croacia) 2017. ISSN 1848-2554.
- On-line prediction of sodium content in vacuum packed dry-cured ham slices by non-invasive near infrared spectroscopy. Meat Science, V126, 29-35 (2017).
- Campos, M. I. (2015). Aplicación de la tecnología NIRS para la determinación de sodio y parámetros implicados en el proceso industrial del jamón curado (2015). Trabajo de Tesis Doctoral.
- De Luis, D. A., De la Fuente, B., Izaola, O., Conde, R., Gutiérrez, S., Morillo, M., & Torres, C. T., Double blind randomized clinical trial controlled by placebo with an alpha linoleic acid and prebiotic enriched cookie on risk cardiovascular factor in obese patients. Nutricion hospitalaria, 26(4), 827-833 (2011).
Reference clients:
Resources
Team
Alberto Moral Quiza
Head of Agrifood & Processes Division
Belén Blanco Espeso
Head of Food Area
Related projects
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Waste treatment for energy and material recovery in industrial processes
Increase the extractability of protein sources and other compounds of nutritional interest, naturally present in by-products generated in the transformation processes of the food industry, through the use of “green technologies” of pre-treatment such as extrusion
High-pressure processes for the generation of high value-added products
Increase the extractability of protein sources and other compounds of nutritional interest, naturally present in by-products generated in the transformation processes of the food industry, through the use of “green technologies” of pre-treatment such as extrusion
Advanced technologies for the development and characterisation of 3S food: healthy, sustainable and safe
Increase the extractability of protein sources and other compounds of nutritional interest, naturally present in by-products generated in the transformation processes of the food industry, through the use of “green technologies” of pre-treatment such as extrusion
VALORA-0
VALORA-0 is focused on the valorization of waste currents of CAMPOFRÍO FOOD GROUP.
CARNIVAL
CARNIVAL aims to generate new scientific and technological knowledge to create added value for waste and by-products from the meat sector, particularly in the sheep and pig sectors.
Study of the use of alternative protein sources from agro-industrial by-products.
Increase the extractability of protein sources and other compounds of nutritional interest, naturally present in by-products generated in the transformation processes of the food industry, through the use of “green technologies” of pre-treatment such as extrusion
GARNOVA
GARNOVA born as a response to gorwing cosumer demand for healthier snacks. Sugggests the development of a new range of innovative snacks, elaborated as of healthy, functional and with high content in essential macro and micronutrients.
CARNIQUS
CARNIQUS aims to respond to the current needs of the meat sector in terms of meticulous control of those parameters directly involved in the deterioration of its products.