Matias Miguel Alancay

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.