Susana Fiszman Dal Santo
professor
FOOD SCIENCE
Instituto de Agroquímica y Tecnología de Alimentos
Spain
Biography
Research Professor of the State Agency for Scientific Research (CSIC) at the Institute of Agrochemistry and Food Technology (IATA). Associate Editor of Food Hydrocolloids and a member of the Editorial Board of Food Research International . Member of the ILSI Europe group of experts 'Physical-chemical properties of dietary fibers' and Member of the Spanish Association of Professionals of Sensory Analysis
Research Interest
It has more than 160 scientific articles in international journals, and several chapters of books in the field of physical properties of food and their relationship with composition and processing. His interest is centered in the creation and modification of the texture through the use of hydrocolloids, its connection with the structure and with the sensorial properties. Likewise, his interests focus on the oral processing of food in relation to perceptions in the mouth. In recent years he has deepened and integrated his knowledge in Consumer Science, applying advanced methods of analysis and sensorial characterization with consumers.
Publications
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Morell, P.; RamÃrez-López, C.; Vélez-Ruiz, J.F.; Fiszman, S. (2015) Relating HPMC concentration to elicited expected satiation in milk-based desserts Food Hydrocolloids vol. 45, págs. 158 - 167
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Morell, P.; Hernando, I.; Llorca, E.; Fiszman, S. (2015) Yogurts with an increased protein content and physically modified starch: Rheological, structural, oral digestion and sensory properties related to enhanced satiating capacity Food Research International vol. 70, págs. 64 - 73
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Garc?Segovia, P.; Urbano-Ramos, A.M.; Fiszman, S.; Mart?z-Monz??. (2016) Effects of processing conditions on the quality of vacuum fried cassava chips (Manihot esculenta Crantz) LWT - Food Science and Tecnology vol. 69, págs. 515 - 521
