Biophysical Aspects of Food, its Processes and Preservation (FoodCRYOPHYS)

This group studies relevant problems in Food Science, from an approach considering the techniques and methods of Biophysics. This group is naturally interdisciplinary, both in the questions studied and in the methodology employed. As a small and emerging group, a large part of its activity is organized around collaborative relations, mainly international. LINK: http://www.ictan.csic.es/investigacion/grupos-de-investigacion/aspectos-biofisicos-de-los-alimentos-sus-procesos-y-su-conservacion-foodcryophys/ KEYWORDS: Polysaccharides and Agrofood By-products; Starch; High Hydrostatic Pressure-Low Temperature; Enzymes under Pressure; Food Microstructure and Biophysics; Ice Crystal Dynamics/Vitrification and Cryoactivity; Cryopreservation and Cryobiology; Natural Antioxidants; Chitosan; Food Microbiology; Differential Scanning Calorimetry; Analytical Ultracentrifugation; Hydrodynamics; Electron Microscopy.