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Lucía Seguí Gil

Associate Proffesor (Profesor Titular de Universidad)

Universitat Politècnica de València

Spain

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Research Interests

Food Science

100%

Biochemical Engineering

30%

Food Preservation

80%

Postharvest Technology

40%

Drying Technology

40%

Starch Chemistry

40%

Postharvest Physiology

40%

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Recent Grants

Grant: Close

OBTENCIÓN DE PRODUCTOS EN POLVO A PARTIR DE LAS LÍNEAS DE CONFECCIÓN DE COL BLANCA PARA SU USO COMO INGREDIENTE FUNCIONAL SOSTENIBLE Y PARA LA GESTIÓN INTEGRADA DE PLANTAS ARVENSES

Open Date: 2021-01-01

Close Date: 2022-12-01

Grant: Close

OBTENCION DE POLVOS DE USO ALIMENTARIO CON PROPIEDADES FUNCIONALES A PARTIR DE RESIDUOS DE LAS LINEAS DE CONFECCION DE HORTALIZAS

Open Date: 2019-01-01

Close Date: 2021-05-01

Grant: Close

VALORACION IN VITRO DEL EFECTO DE POLVOS RICOS EN COMPUESTOS BIOACTIVOS PROCEDENTES DE SUBPRODUCTOS DE FRUTAS SOBRE LA MICROBIOTA INTESTINAL DE ADULTOS

Open Date: 2019-01-01

Close Date: 2020-01-01

Grant: Close

DESARROLLO TECNOLOGICO DEL PROCESO DE OBTENCION DE POLVOS PARA USO ALIMENTARIO Y CON PROPIEDADES FUNCIONALES A PARTIR DE SUBPROYECTOS DE MANDARINA, CAQUI Y ARANDANO.

Open Date: 2017-01-01

Close Date: 2019-01-01

Grant: Close

BOOSTING RELEVANT AND APPLICABLE CONTINUING EDUCATION IN THE FOOD SECTOR

Open Date: 2017-01-01

Close Date: 2021-01-01

Lucía Seguí Gil

Associate Proffesor (Profesor Titular de Universidad)

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Recent Grants

Articles18

IV-Range Carrot Waste Flour Enhances Nutritional and Functional Properties of Rice-Based Gluten-Free Muffins

Exploring fermentation with lactic acid bacteria as a pretreatment for enhancing antioxidant potential in broccoli stem powders

Potential of vacuum impregnation and osmotic dehydration techniques in producing jaggery-fortified apple snacks

Integral Recovery of Almond Bagasse through Dehydration: Physico-Chemical and Technological Properties and Hot Air-Drying Modelling

Effect of Processing and In Vitro Digestion on Bioactive Constituents of Powdered IV Range Carrot (Daucus carota, L.) Wastes

Physicochemical, Technological and Functional Properties of Upcycled Vegetable Waste Ingredients as Affected by Processing and Storage

Impact of Fermentation Pretreatment on Drying Behaviour and Antioxidant Attributes of Broccoli Waste Powdered Ingredients

Bridging the academia-industry gap in the food sector through collaborative courses and internships

Effect of Processing and In Vitro Digestion on Bioactive Constituents of Powdered IV Range Carrot (Daucus carota, L.) Wastes

FOSTERING SCIENTIFIC RESEARCH IN STUDENTS OF TECHNICAL DEGREES: AN ASSESSMENT AND CONTINUATION

Impact of Disruption and Drying Conditions on Physicochemical, Functional and Antioxidant Properties of Powdered Ingredients Obtained from Brassica Vegetable By-Products

Fermentation of Clementine Juice with Lactobacillus salivarius spp. salivarius CECT 4063: Effect of Trehalose Addition and High-Pressure Homogenization on Antioxidant Properties, Mucin Adhesion, and Shelf Life

Effects of Processing and Storage Conditions on Functional Properties of Powdered Blueberry Pomace

Classification of the Microstructural Elements of the Vegetal Tissue of the Pumpkin (Cucurbita pepo L.) Using Convolutional Neural Networks

Fermentation of Lulo Juice with Lactobacillus reuteri CECT 925. Properties and Effect of High Homogenization Pressures on Resistance to In Vitro Gastrointestinal Digestion

Antioxidants Bioaccessibility and Lactobacillus salivarius (CECT 4063) Survival Following the In Vitro Digestion of Vacuum Impregnated Apple Slices: Effect of the Drying Technique, the Addition of Trehalose, and High-Pressure Homogenization

Potential Use of Vacuum Impregnation and High-Pressure Homogenization to Obtain Functional Products from Lulo Fruit (Solanum quitoense Lam.)

Impact of sugar replacement by non-centrifugal sugar on physicochemical, antioxidant and sensory properties of strawberry and kiwifruit functional jams.

Collaborators4

Albert Ibarz

Noelia Betoret

Joanna Harasym

Miguel Galiana Martínez

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