Institute
of Food Engineering for Development
The
Iu-IAD was created in May 1999 as a strategy to support R & D in the area
of Food Science and Engineering at the UPV.
Since
its inception, the Institute seeks to influence its activities on those factors
of food-related development to facilitate objectives such as: a more rational
use of natural resources, higher quality and food safety, manufacturing
processes and conservation more hygienic, efficient and environmentally
friendly.
The
different lines of research addressed in the IIAD have allowed the development
of adequate food industry that contributes to the health, welfare and wealth
generation technologies and work, all through the advancement of knowledge and
better implementation of the characteristics of food engineering techniques.
The
IIAD also carries out an intense training activity aimed at training personnel,
and general measures designed to promote the exchange of knowledge and even
business between universities, research centers and companies. This activity is
being carried out at both European and Latin American environment.
Sustainable and efficient food
industries
Persimmon crop use
Development of IV range products
with longer life
Encapsulation of bioactive
compounds
Oenology
Films / grocery / biodegradable
coatings
Environmental Management of Food
Industry
Frying process innovation
New food, nutrition and health
Functional Foods
Functionality in vitro
Fermented from vegetable milks
Optimizing the use of functional
ingredients
Capabilities
• Food process engineering
• Development of new products
• Physical properties of food
in relation to processes: mechanical, optical, thermal, electrical, diffusion
• Colloidal properties of
food and its impact on emulsified or dispersed gelled and foam products.
• Structure-property
relationships in food systems.
• Analytical techniques
applied to food: GC, HPLC, ...
• Encapsulation of compounds
for controlled release
• Oenological Technologies
• Environmental technologies
for food industry
• Analysis of functional
properties in food
PUBLICATIONS
2013
A
study on the rehydration ability of isolated apple cells after osmotic
dehydration treatments
A
Viscoelastic Model for Honeys Using the Time-Temperature Superposition
Principle (TTSP)
FOOD
AND BIOPROCESS TECHNOLOGY, 2013, 2251-2260
Analysis
of the collaboration between the US and the EU in viticulture and Oenology
ITALIAN
JOURNAL OF FOOD SCIENCE, 2013, 1-13
Assessment
of the Bioactive Compounds, Color, and Mechanical Properties of Apricots as
Affected by Drying Treatment
FOOD
AND BIOPROCESS TECHNOLOGY, 2013, 3247-3255
Comparative
Study of Mass Transfer in Wet and Dry Osmotic Dehydration
FOCUSING
ON MODERN FOOD INDUSTRY, 2013, 111-117
Control
of the brewing process by using microwaves dielectric spectroscopy
Discoloration
on Methylene Blue Solutions by Direct and Catalytic Ozonation
JOURNAL
OF MATERIALS SCIENCE AND CHEMICAL ENGINEERING, 2013, 33-38
Dried
apple enriched with mandarin juice counteracts tamoxifen induced oxidative
stress in rats.
INTERNATIONAL
JOURNAL OF FOOD SCIENCES AND NUTRITION, 2013, 1-7
Dried
apple snacks enriched with mandarin juice improves antioxidant capacity and
decreases inflammation in obese children.
NUTRICION
HOSPITALARIA, 2013, 197-210
Effect
of the incorporation of antioxidants on physicochemical and antioxidant
properties of wheat starch–chitosan films
JOURNAL
OF FOOD ENGINEERING, 2013, 271-278
Effectiveness
of Prerequisites and the HACCP Plan in the Control of Microbial Contamination
in Ice Cream and Cheese Companies
FOODBORNE
PATHOGENS AND DISEASE, 2013, 222-228
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