Daniel Franco

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Assintant Professor

Universidade de Santiago de Compostela

Spain

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About

Daniel Franco is an Assistant Professor at Universidade de Santiago de Compostela, Spain. His research areas include food science, specifically focusing on the development of oleogels and their applications, as well as the valorisation of food by-products. His recent work examines the physicochemical properties of chitosan-based oleogels and the antioxidant properties of various natural extracts. He also utilizes advanced proteomic techniques to investigate food quality and allergen prediction in novel foods.

Recent Grants

Grant: Close

Increase in shelf life of sliced cooked ham made from meat with low water retention capacity through the use of active packaging

Open Date: 2017-09-01

Close Date: 2020-09-01

Grant: Close

Obtaining bioactive peptides from co-products of animal origin to increase the shelf life of meat products

Open Date: 2017-09-01

Close Date: 2020-09-01

Grant: Close

Meat quality of animals from mountain pastures

Open Date: 2017-09-01

Close Date: 2020-09-01

Grant: Close

Desarrollo de nuevos productos funcionales, vegetarianos en base a calabaza y o nabo. Definición de su huella de carbono

Open Date: 2016-01-01

Close Date: 2017-01-01

Grant: Close

Optimización en la alimentación y el manejo en la raza autóctona Cachena para la creación de nuevos productos

Open Date: 2016-01-01

Close Date: 2017-01-01

Articles (19)

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2022

Collaborators (3)

Jorge Sineiro Torres

Associate Professor/Senior Lecturer

Universidade de Santiago de Compostela

SPAIN

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Ramon Moreira

Profesor Titular

Universidade de Santiago de Compostela

SPAIN

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Mercedes Camiña García

Profesor ayudante doctor

Universidade de Santiago de Compostela

SPAIN

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Daniel Franco

Research Interests

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About

Recent Grants

Articles (19)

Chitosan–Olive Oil Oleogels for Food Applications: Physicochemical and Functional Properties

Structuring olive oil with ethyl cellulose of different molecular weights: Influence of concentration, viscosity and mixtures

Chitosan-Based Oleogels: Emulsion Drying Kinetics and Physical, Rheological, and Textural Characteristics of Olive Oil Oleogels

Drying kinetics modeling of hot air drying of emulsion templated oleogels employing hydroxypropyl methylcellulose as structuring agent

Valorisation of pork by-products to obtain antioxidant and antihypertensive peptides

Antioxidant and Antidiabetic Properties of Phlorotannins from Ascophyllum nodosum Seaweed Extracts

Advanced Proteomic and Bioinformatic Tools for Predictive Analysis of Allergens in Novel Foods

A proteomic approach to identify biomarkers of foal meat quality: A focus on tenderness, color and intramuscular fat traits

A review on bioactive peptides derived from meat and by-products: Extraction methods, biological activities, applications and limitations

Fat replacers based on oleogelation of beeswax/shellac wax and healthy vegetable oils

The potential of proteomics in the study of processed meat products

Towards the discovery of goat meat quality biomarkers using label-free proteomics

Use of Near-Infrared Spectroscopy to Discriminate DFD Beef and Predict Meat Quality Traits in Autochthonous Breeds

Advances in Natural Antioxidants for Food Improvement

Finding Biomarkers in Antioxidant Molecular Mechanisms for Ensuring Food Safety of Bivalves Threatened by Marine Pollution

A proteomic approach for in-depth characterization and understanding the impact of immunocastration on dry-cured ham of male and female pigs

Assessment of caspase activity in post mortem muscle as a way to explain characteristics of DFD beef

Effect of Breed and Diet on Carcass Parameters and Meat Quality of Spent Hens

Collaborators (3)

Jorge Sineiro Torres

Ramon Moreira

Mercedes Camiña García

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