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 in the use of new proteic sources and application of innovative technologies for the modification of tecnofunctional properties of ingredients and obtaining new food products.
- Research for the development of health products through dry and conservation technologies.
- Research and development of new applications to guarantee quality and food security.
- Research in the reformulation of products in nutritional quality and sustainability.
Publications
- 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
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.
NOVACARNI
NOVACARNI project aims to contribute to the production of a new meat food with a lower environmental impact, in order to promote the production of healthier and more environmentally friendly food.
MITIGACRYL
MITIGACRYL has as objective develop a quick and precise analytic method for the determination at the production line of the acrylamide levels through mid-near infrared technologies.
MEATING PLANTS
Explore new vegetable protein sources, mainly native legume species from Castilla y León region which, together with the inclusion of agri-food by-products and by means of using technologies such extrusion cooking and texturization, allow the generation of innovative and alternative-to-meat products with nutritional, functional and imporved organoleptic characteristics.
IN-PACT
IN-PACT will study the sustainable innovation and innovative practices among the agri-food supply chain in the european union, to respond to how we are in the transition trend towards a more sustainable food system.
FUSILLI
FUSILLI project focuses on supporting cities to facilitate their transition towards more sustainable food systems, in line with Food2030 priorities. Combines the expertise of 34 partners from 13 countries including cities, universities, SMEs, NGOs and industries.
COLOR
The “COLOR” project is a collaborative business initiative aimed at providing solutions to one of the most important needs of the food sector today: the reduction of acrylamide in industrially processed foods.
NUTRIBER
Application of new technologies on the development of a nutritionally improved iberian bacon. Reducing the sodium content in the formulation and limiting nitrites/nitrates.
INBEC
INBEC Project try to promote and develop a sustainable economy through innovation and business cooperation. To this end, it is proposed to use a methodology that maximizes the potential of the Bioeconomy.
GO INPULSE
The INPULSE Operating Group (GO_INPULSE) was created to strengthen the cultivation of legumes in Spain and reduce the external dependence of protein for feed through the joint work of different actors.