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プロフィール詳細

プロジェクトを作成

★★★★★

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Dr. Josune A.に依頼

Spain

プロフィール概要

Expert in nutrition and food technology. Broad working knowledge and research experience in functional foods formulation and preservation. Analytical methodologies on food bioactive compounds (lipids and dietary fibre), chemical synthesis and biotechnology for the production of potential functional lipids, lipid stability. Assessment on the regulatory aspects of nutritional and health claims on foods. Experience in leading the overall management of healthy products development for a variety of food manufacturing firms. Research experience in the area of new food product development in relation to health. Various functional products on the market lunched as a result of projects with spanish food companies. Member of National and European Technical Committees. Participate in European and Iberoamerican (CORNUCOPIA) networks and projects in relation with the topic of foods with nutritional properties and health claims. External EFSA’s scientific expert database, member of the Spanish nodoAESAN and Food for Life Spain Platform, and previous contribution as a memeber of the group AEN/CTN 44/SC4/GT9 from CEN/TC 275/WG9 on vitamins and carotenoids. Author of numerous articles (SCI:14 and no SCI:20), three patents based on research data and 40 contributions in congress.

専門分野

• ☆ Biology/Life Sciences
• ☆ Food Science
• ☆ Nutrition Science
• ☆ Spanish

サービス

• Writing
• Consulting
• Product Development

職務経験

Autónomo

Freelance Food research consultant

5月 2017 - 現在

Autónomo

Freelance evaluator

11月 2016 - 現在

Autónomo

Freelance evaluator

11月 2016 - 現在

Autónomo/Freelance

Freelance Food research projects evaluator

11月 2016 - 現在

Senior Food Scientist

AZTI-Tecnalia

6月 2004 - 10月 2016

学歴

Ph. D in Food Science

Institute of Food Science, Technology and Nutrition (ICTAN)

1月 2004 - 12月 2007

Advanced studies certificate (D.E.A.) in Innovation in Functional Food Products

Complutense - University of Madrid

1月 2003 - 1月 2004

Bachelor Degree in Food Science and Technology

Complutense University of Madrid

1月 2002 - 12月 2003

Bachelors in Human Nutrition

University of Basque

1月 1992 - 12月 1996

認定資格

• 認定資格の詳細は未入力です。

出版物

JOURNAL ARTICLE

Miranda, J., Aguirre, L., Fernández-Quintela, A., MacArulla, M.T., Martínez-Castaño, M.G., Ayo, J., Bilbao, E., Portillo, M.P.(2013). Effects of pomegranate seed oil on glucose and lipid metabolism-related organs in rats fed an obesogenic diet . Journal of Agricultural and Food Chemistry. 61. (21). Microsoft.AspNetCore.Mvc.Localization.LocalizedHtmlString 5089-5096.

Navarro, V., Serrano, G., Lasa, D., Luis Aduriz, A., Ayo, J.(2012). Cooking and nutritional science: Gastronomy goes further . International Journal of Gastronomy and Food Science. 1. (1). Microsoft.AspNetCore.Mvc.Localization.LocalizedHtmlString 37-45.

Miranda, J., Lasa, A., Fernández-Quintela, A., García-Marzo, C., Ayo, J., Dentin, R., Portillo, M.P.(2011). Cis-9,trans-11,cis-15 and cis-9,trans-13,cis-15 CLNA mixture activates PPARα in HEK293 and reduces triacylglycerols in 3T3-L1 cells . Lipids. 46. (11). Microsoft.AspNetCore.Mvc.Localization.LocalizedHtmlString 1005-1012.

Miranda, J., Fernández-Quintela, A., Churruca, I., Ayo, J., García-Marzo, C., Dentin, R., Portillo, M.P.(2011). The presence of the trans-10, cis-12 sequence does not have a body fat-lowering effect on jacaric acid, a conjugated linolenic acid isomer . Food Chemistry. 129. (1). Microsoft.AspNetCore.Mvc.Localization.LocalizedHtmlString 21-27.

Cofrades, S., Serrano, A., Ayo, J., Carballo, J., Jiménez-Colmenero, F.(2008). Characteristics of meat batters with added native and preheated defatted walnut . Food Chemistry. 107. (4). Microsoft.AspNetCore.Mvc.Localization.LocalizedHtmlString 1506-1514.

Ayo, J., Carballo, J., Ayo, J., Carballo, J., Solas, M.T., Jiménez-Colmenero, F.(2008). Physicochemical and sensory properties of healthier frankfurters as affected by walnut and fat content . Food Chemistry. 107. (4). Microsoft.AspNetCore.Mvc.Localization.LocalizedHtmlString 1547-1552.

Ayo, J., Carballo, J., Serrano, J., Olmedilla-Alonso, B., Ruiz-Capillas, C., Jiménez-Colmenero, F.(2007). Effect of total replacement of pork backfat with walnut on the nutritional profile of frankfurters . Meat Science. 77. (2). Microsoft.AspNetCore.Mvc.Localization.LocalizedHtmlString 173-181.

Carballo, J., Ayo, J., Colmenero, F.J.(2006). Microbial transglutaminase and caseinate as cold set binders: Influence of meat species and chilling storage . LWT - Food Science and Technology. 39. (6). Microsoft.AspNetCore.Mvc.Localization.LocalizedHtmlString 692-699.

Cofrades, S., Ayo, J., Serrano, A., Carballo, J., Jiménez-Colmenero, F.(2006). Walnut, microbial transglutaminase and chilling storage time effects on salt-free beef batter characteristics . European Food Research and Technology. 222. (3-4). Microsoft.AspNetCore.Mvc.Localization.LocalizedHtmlString 458-466.

Ayo, J., Carballo, J., Solas, M.T., Jiménez-Colmenero, F.(2005). High pressure processing of meat batters with added walnuts . International Journal of Food Science and Technology. 40. (1). Microsoft.AspNetCore.Mvc.Localization.LocalizedHtmlString 47-54.

Cofrades, S., Serrano, A., Ayo, J., Solas, M.T., Carballo, J., Jiménez Colmenero, F.(2004). Restructured beef with different proportions of walnut as affected by meat particle size . European Food Research and Technology. 218. (3). Microsoft.AspNetCore.Mvc.Localization.LocalizedHtmlString 230-236.

Jiménez Colmenero, F., Serrano, A., Ayo, J., Solas, M.T., Cofrades, S., Carballo, J.(2003). Physicochemical and sensory characteristics of restructured beef steak with added walnuts . Meat Science. 65. (4). Microsoft.AspNetCore.Mvc.Localization.LocalizedHtmlString 1391-1397.