MiQuAli - UPV

Research - Valencia, Valencian Community, Spain

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El grupo MIQUALI (Microestructura y Química de Alimentos) de la Univ. Politécnica de Valencia (Spain) está especializado en la obtención de ingredientes bioactivos; mediante la utilización de diversas tecnologías (APH, US, PEF…) mejoramos las propiedades nutricionales y funcionales de algunos ingredientes y los utilizamos para formular nuevos alimentos con mayor vida útil.Diseñamos nuevos alimentos con características nutricionales mejoradas (alto contenido en bioactivos, capacidad saciante, bajo en grasa, libres de gluten) manteniendo sus propiedades sensoriales para cubrir las necesidades de determinados grupos poblacionales. Estudiamos la microestructura de los ingredientes y de los nuevos alimentos diseñados y la relacionamos con sus características físico-químicas (textura, reología, color, estabilidad…), con su contenido en compuestos bioactivos y con sus propiedades sensoriales. - - -One of the main expertise of MIQUALI (Food Microstructure and Chemistry Research Group) is to obtain bioactive ingredients. We improve nutritional and functional properties of food ingredients, using emerging technologies, and use them to formulate new foods with prolonged storage life.We also design new healthy foods with better nutritional characteristics (high content in bioactive compounds, high satiety capacity, low fat and sugar contents, gluten-free) improving their quality and sensory properties. These new foods can be used by consumers with specific dietary needs as cardiovascular diseases, diabetes, coeliac disease, obesity...We carry out research on the microstructure of ingredients and foods, and relate it to their physicochemical characteristics as texture, rheology, colour and stability, with their bioactive compounds content and with their sensory properties. We also study structure-function relationships of foods and ingredients and how microstructure affects extractability and digestibility of nutrients for better design of healthy foods.

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