Rheology and Texture of Foods (FOODRHEOTEXT)

Rheological, structural, thermal and sensorial characterization of foods in order to obtain optimized, stable and standardized textures and qualities. Optimization of the texture of fresh, processed and/or stored (refrigerated and frozen) foods using conventional and emerging technologies. Processing and storage specifications. Effect of the addition of thickening agents, stabilizers and functional ingredients in the thermorheological behavior, texture, and sensorial and nutritional quality of processed foods. Instrumental texture measurement of solid foods using fundamental, empirical and imitative methods (compression, shear, stress relaxation, creep-compliance, bending, extrusión, etc.), rheology of semi-solid and liquid foods (using dynamic/oscillatory and stationary tests) and sensory analysis.