Adrián Rabadán

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Assistant professor

Universidad de Castilla-La Mancha - Campus de Albacete

Spain

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About

Adrián Rabadán is an Assistant Professor at Universidad de Castilla-La Mancha - Campus de Albacete, Spain. His research focuses on consumer preferences for sustainable food practices, including the circular economy in meat production and the nutritional benefits of emulsified oils in baked goods. He has explored topics such as the impact of consumer attitudes on craft beer preferences and the acceptance of insects as food ingredients. Other interests include optimizing fat content and improving lipid profiles in Spanish cured meats.

Recent Grants

Grant: Close

La innovación tecnológica y no tecnológica como estrategia de diferenciación de los vinos de Castilla-La Mancha

Open Date: 2019-04-01

Close Date: 2019-12-01

Articles (16)

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2025

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2024

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2024

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2023

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2023

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2023

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2023

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2023

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2023

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2022

Collaborators (5)

Manuel Alvarez-Ortí

Profesor Titular de Universidad

Universidad de Castilla-La Mancha - Campus de Albacete

SPAIN

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Margarita Brugarolas

Head of Department

Miguel Hernandez University

SPAIN

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Jorge Cervera-Gascó

University of Castilla-La Mancha

SPAIN

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José E. Pardo

University of Castilla-La Mancha

SPAIN

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Rodolfo Bernabéu

Profesor Titular de Universidad

University of Castilla-La Mancha

SPAIN

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Adrián Rabadán

Research Interests

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About

Recent Grants

Articles (16)

European consumer preferences for circular economy practices in chicken meat production: a multi-country investigation using choice experiments

Sensory and Lipid Profile Optimization of Functional Brownies Through Cold-Pressed Nut Oil Substitution for Butter

Effects on beer attribute preferences of consumers' attitudes towards sustainability: The case of craft beer and beer packaging

Use of Different O/W or W/O Emulsions as Functional Ingredients to Reduce Fat Content and Improve Lipid Profile in Spanish Cured Processed Meat Product (‘Chorizo’)

Enhancing Brioche Bread with Emulsified Seed and Nut Oils: Nutritional and Sustainable Benefits

The impact of chemophobia on wine consumer preferences explored through the case of sulphites

The Price of Organic Foods as a Limiting Factor of the European Green Deal: The Case of Tomatoes in Spain

Analysis of Nutritional Characteristics and Willingness to Pay of Consumers for Dry-Cured Sausages (Salchichón) Made with Textured Seed Oils

The role of information and attitudes towards more sustainable technologies in the acceptance of insects as a food ingredient

Effects of Animal Fat Replacement by Emulsified Melon and Pumpkin Seed Oils in Deer Burgers

Substitution of Pork Fat by Emulsified Seed Oils in Fresh Deer Sausage (‘Chorizo’) and Its Impact on the Physical, Nutritional, and Sensory Properties

A holistic approach to pressure almond oil production

Development of the POLIVAR model using neural networks as a tool to predict and identify monovarietal olive oils

Nutritional characteristics and consumer attitudes towards burgers produced by replacing animal fat with oils obtained from food by-products

The role of information and attitudes towards more sustainable technologies in the acceptance of insects as a food ingredient

Effect of self-reported attitudes toward organic foods in consumer preferences and willingness to pay

Collaborators (5)

Manuel Alvarez-Ortí

Margarita Brugarolas

Jorge Cervera-Gascó

José E. Pardo

Rodolfo Bernabéu

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