ConcepciÓn Collar Esteve
professor
food technology
Instituto de Agroquímica y Tecnología de Alimentos
Spain
Biography
Concha Collar (1957) has a PhD in Chemistry (1983), and is Professor of Research of the High Council for Scientific Research CSIC at the Institute of Agrochemistry and Food Technology (IATA), in Valencia (Spain). She is author/co-author of more than two hundred publications in the international scientific and technical literature (SCI scientific and technical papers, book chapters, Congress proceedings, book edition) on cereal science and technology. She has served as Head of the Department of Food Science (IATA, CSIC, 2005-2008), Associated Professor of the Technical University of Valencia (UPV), Invited Professor of the University of Castilla-La Mancha, and Member of the Institute of Food Engineering for the Development (IIAD, UPV).
Research Interest
food science
Publications
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Angioloni, A.; Collar, C. 2011. Physicochemical and nutritional properties of reduced-caloric density high-fibre breads. LWT - Food Science and Technology 44, 747-758
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Angioloni, A., Collar, C. 2013. Impact of High Hydrostatic Pressure on Protein Aggregation and Rheological Properties of Legume Batters. Food Bioprocess Technology 6, 3576-3584
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Collar, C., Jiménez, T., Conte, P., Piga, A. 2015. Significance of thermal transitions on starch digestibility and firming kinetics of restricted water mixed flour bread matrices. Carbohydrate Polymers 122, 169–179.
