I am working on bean and tomato by-products as potential sources of proteins, alternative food ingredients and the developtment of new ingredients obtained from protein-pectin interacción by Maillard reaction. The technologies employed to obtain and characterization of the new ingredients are environmentally-friendly like: extrusion, rheology and infrared spectrometry. The proteins, pectins and protein-pectin conjugates obtained are using in the formulation of foods like: breads, low oil emulsion, films, low sugar candies and jams.
Matias Miguel Alancay
Researcher
- Host institution: National University of Jujuy
- Position: Staff researcher
- Discipline: Food engineering, Food science
- Alternative protein type: Plant-based
- Collaboration opportunities: Joint research
- Hiring for: Research staff
- Region: Latin America
- Technology focus: Food safety and quality, Ingredient optimization, Other
- Location: San Salvador de Jujuy, Argentina