RESEARCH FIELD

Isolation, characterization and application of nutraceuticals. Research interest envelops the formulation and development of new functional food products involving the use of functional ingredients (plant proteins, dietary fibres, phenolic compounds) derived from food processing by-products and agro-industrial waste as well as nutrient reach raw materials, with a special emphasis on bakery products for consumers with special dietary requirements (gluten-free products). As a researcher, she is skilled to perform empirical and fundamental rheological analysis of dough, textural analysis and sensory assessment of bakery products, as well as characterization of ingredients and raw materials in terms of their composition and techno-functional properties.