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Dr Maria Benlloch Tinoco

Assistant Professor

Department: Applied Sciences

Dr Benlloch-Tinoco is an Assistant Professor in Food Science and the Department of Applied Sciences. She studied BSc and MSc in Food Science and Technology at Universitat Politecnica de Valencia (UPV). In 2010, Dr Benlloch-Tinoco received a VALi+d Fellowship to complete her PhD studies in Food Engineering, where her research examined the quality and safety of Ready-to-eat fruit-based foods preserved by microwave heating (UPV, 2015).

In 2015, Dr Benlloch-Tinoco joined the EPSRC Centre for Innovative Manufacturing in Food (CIM) at the University of Nottingham as a Postdoctoral Associate, where her activities focused on exploring the techno-functionality of food ingredients and how these can be used to create food microstructures with targeted functionality.

In 2018, Dr Benlloch-Tinoco started her role as Assistant Professor in Food Science at Northumbria University, and in 2019 she became course director for the BSc Food Science and Nutrition programme. 

Maria Benlloch Tinoco

It is may research interest to explore the use of thermal and non-thermal processing approaches (e.g. conventional heating, microwave heating and high hydrostatic pressures) to modulate the techno-functionality of starch and other food ingredients in a range of food applications. My current areas of work are:

  • Use of pressure processing to promote the development of microstructures with targeted functionality in starch systems.
  • Use of thermal and pressure processing to promote the formation of resistant starch in foods (V-type inclusion complexes).
  • Enhance the solubility and foaming and emulsification properties of plant proteins by non-thermal processing (high hydrostatic pressure and cold atmospheric plasma).
  • Novel bioactive edible films and coatings with dual functionality.  

  • Please visit the Pure Research Information Portal for further information
  • Rice starch-alginate systems gelatinised by high hydrostatic pressure (HHP) as dysphagia-oriented matrices, Rivero-Ramos, P., Valdez, M., Sanz, T., Garzon, R., Rosell, C., Benlloch-Tinoco, M., Rodrigo, D. 1 Jun 2024, In: Food Hydrocolloids
  • Theobroma Genus: Exploring the Therapeutic Potential of T. grandiflorum and T. bicolor in biomedicine, Benlloch-Tinoco, M., Nuñez Ramírez, J., García, P., Gentile, P., Girón-Hernández, J. 16 Jul 2024, In: Food Bioscience
  • Exploring the effect of utilising organic acid solutions in ultrasound-assisted extraction of pectin from apple pomace, and its potential for biomedical purposes, Girón-Hernández, J., Pazmino, M., Barrios‐Rodríguez, Y., Turo, C., Wills, C., Cucinotta, F., Benlloch Tinoco, M., Gentile, P. 1 Jul 2023, In: Heliyon
  • Synergistic depolymerisation of alginate and chitosan by high hydrostatic pressure (HHP) and pulsed electric fields (PEF) treatment in the presence of H2O2, Rivero Ramos, P., Unthank, M., Sanz, T., Rodrigo, M., Benlloch Tinoco, M. 15 Sep 2023, In: Carbohydrate Polymers
  • Impact of heterogeneously crosslinked calcium alginate networks on the encapsulation of β-carotene-loaded beads, Giron Hernandez, J., Gentile, P., Benlloch Tinoco, M. 1 Nov 2021, In: Carbohydrate Polymers
  • Staphylococcus aureus - dairy, Fox, E., Jiang, Y., Tinoco, M. 27 Sep 2021, Encyclopedia of Dairy Sciences, Elsevier
  • Curriculum mapping food science programs: An approach to quantification of professional competencies, Weston, E., Benlloch-Tinoco, M., Mossop, L., McCullough, F., Foster, T. 1 Apr 2020, In: Journal of Food Science Education
  • The Role of Genomics in Food Quality and Safety Management: Possibilities and Limitations, Gray, J., Hu, Y., Wilson, A., Chandry, P., Tinoco, M., Jordan, K., Fanning, S., Fox, E. 12 Nov 2020, Comprehensive Foodomics, Elsevier
  • Impact of microwave processing on nutritional, sensory, and other quality attributes, Contreras, C., Benlloch-Tinoco, M., Rodrigo, D., Martínez-Navarrete, N. 18 Nov 2016, The Microwave Processing of Foods, Elsevier
  • Chlorophylls and carotenoids of kiwifruit puree are affected similarly or less by microwave than by conventional heat processing and storage, Benlloch-Tinoco, M., Kaulmann, A., Corte-Real, J., Rodrigo, D., Martínez-Navarrete, N., Bohn, T. 15 Nov 2015, In: Food Chemistry

  • Kate Porter A Multi-Omic Approach to Food Spoilage and Nutritional Composition Within a Food Matrix Start Date: 15/09/2022 End Date: 28/04/2023
  • Pedro Rivero Ramos Potential of non-thermal technologies for the development of alginate and starch-based functional ingredients and food products. Start Date: 06/05/2022

  • Food Science July 07 2015
  • Food Science March 01 2011
  • Food Science June 01 2009
  • Engineering June 01 2007
  • Fellow Institute of Food Science and Technology FIFST 2024
  • Fellow Higher Education Academy FHEA 2018

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