Food Technology Department
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Teaching and research staff

 

 

Dr. Pedro Elez-Martinez

Category: Associate Professor

Knowledge area: Food Technology

Contact details

Office: Campus ETSEA, Building 2, 2nd floor, office 2.12.
pelez@tecal.udl.cat
Phone.: (+34) 973 70 2601
Fax: (+34) 973 70 2593

Academic background

- Ph.D. in Food Technology, University of Lleida (2005).

- M.Sc. in Food Engineering, University of Lleida (2000) .

- B.Sc. in Food Engineering, University of Lleida (1997).

Other relevant information

- Member of the Research Group on Innovative Technologies for the Development of Food Ingredients and Products, with recognition by the Government of Catalonia (2014SGR1000).

- Member of the Research Group on Novel Technologies for Food Processing, University of Lleida.

- Researcher at the Agrotechnology Research Center (Agrotechnio), Excellence Research Center of Catalonia (CERCA), Government of Catalonia.

- Deputy Vice-Rector, Vice-Rector's Office for Scientific and Technological Policy, University of Lleida (since 2015).

- Vice-Dean for Planning, Faculty of AgriFood Science and Technology, University of Lleida (2011-2012).

Currículum Vitae

Adjuntar pdf (opcinal).

Teaching

Teaching subjects in the following studies:

- Degree in Biotechnology:

        ▪ Biotechnology Processes and Products (code 101622)

        ▪ Business Management in Biotechnology Companies, and Legal and Ethical Aspects (code 101624)

        ▪ Biotechnology for Improving Food Processes and Products (code 101633)

        ▪ Biotechnological Production of Food Ingredients (code 101634)

        ▪ Degree Thesis (code 101634)

- Degree in Food Science and Technology:

        ▪ Production Management (code 102240)

        ▪ Food Packaging (code 102256)

        ▪ Degree Thesis (code 102243)

- Master in Management and Innovation in the Food Industry:

        ▪ Quality Management and Innovation (code 13115)

        ▪ Master Thesis (code 13114)

- Master in Agricultural Engineering:

        ▪ Quality Management and Innovation (code 13115)

        ▪ Master Thesis (code 14430)

Research

Area of research: Novel Technologies for Food Processing.

   Relevant publications (last 5 years):

  1. Vallverdú-Queralt, A.; Oms-Oliu, G.; Odriozola-Serrano, I.; Lamuela-Raventós, R.M.; Martín-Belloso, O.; Elez-Martínez, P. (2013). Metabolite profiling of phenolic and carotenoid contents in tomatoes after moderate-intensity pulsed electric field treatments. Food Chemistry, 136, 199-205.
  2. Rodríguez-Roque, M.J.; Rojas-Graü, M.A.; Elez-Martínez, P.; Martín-Belloso, O. (2013). Soymilk phenolic compounds, isoflavones and antioxidant activity as affected by in vitro gastrointestinal digestion. Food Chemistry, 136, 206-212.
  3. Rodríguez-Roque, M.J.; Rojas-Graü, M.A.; Elez-Martínez, P.; Martín-Belloso, O. (2013). Changes in vitamin C, phenolic, and carotenoid profiles throughout in vitro gastrointestinal digestion of a blended fruit juice. Journal of Agricultural and Food Chemistry, 61, 1859-1867.
  4. Vallverdú-Queralt, A.; Odriozola-Serrano, I.; Oms-Oliu, G.; Lamuela-Raventós, R.M.; Elez-Martínez, P.; Martín-Belloso, O. (2013). Impact of high-intensity pulsed electric fields on carotenoids profile of tomato juice made of moderate-intensity pulsed electric field-treated tomatoes. Food Chemisty, 141, 3131-3138.
  5. Sánchez-Vega, R.; Elez-Martínez, P.; Martín-Belloso, O. (2014). Effects of high-intensity pulsed electric fields processing parameters on the chlorophyll content and its degradation compounds in broccoli juice. Food and Bioprocess Technology, 7, 1137-1148.
  6. Rodríguez-Roque, M.J.; Rojas-Graü, M.A.; Elez-Martínez, P.; Martín-Belloso, O. (2014). In vitro bioaccessibility of health-related compounds from a blended fruit juice-soymilk beverage: Influence of the food matrix. Journal of Functional Foods, 7, 161-169.
  7. Rodríguez-Roque, M.J.; Rojas-Graü, M.A.; Elez-Martínez, P.; Martín-Belloso, O. (2014). In vitro bioaccessibility of health-related compounds as affected by the formulation of fruit juice- and milk-based beverages. Food Research International, 62, 771-778.
  8. Rodríguez-Roque, M.J.; de Ancos, B.; Sánchez-Moreno, C.; Cano, M.P.; Elez-Martínez, P.; Martín-Belloso, O. (2015). Impact of food matrix and processing on the in vitro bioaccessibility of vitamin C, phenolic compounds, and hydrophilic antioxidant activity from fruit juice-based beverages. Journal of Functional Foods, 14, 33-43.
  9. Sánchez-Vega, R.; Elez-Martínez, P.; Martín-Belloso, O. (2015). Influence of high-intensity pulsed electric fields processing parameters on antioxidant compounds of broccoli juice. Innovative Food Science and Emerging Technologies, 29, 70-77.
  10. Rodríguez-Roque, M.J.; de Ancos, B.; Sánchez-Moreno, C.; Sánchez-Vega, R.; Cano, M.P.; Elez-Martínez, P.; Martín-Belloso, O. (2016). Food matrix and processing influence on carotenoid bioaccessibility and lipophilic antioxidant activity of fruit juice-based beverages. Food & Function, 7, 380-389.
  11. Soliva-Fortuny, R.; Vendrell-Pacheco, M.; Martín-Belloso, O.; Elez-Martínez, P. (2017). Effect of pulsed electric fields on the antioxidant potential of apples stored at different temperatures. Postharvest Biology and Technology, 132, 195-201.
  12. Elez-Martínez, P.; Odriozola-Serrano, I.; Oms-Oliu, G.; Soliva-Fortuny, R.; Martín-Belloso, O. (2017). Effects of pulsed electric fields processing strategies on health-related compounds of plant-based foods. Food Engineering Reviews, 9, 213-225.
  13. Salinas-Roca, B.; Elez-Martínez, P.; Welti-Chanes, J.; Martín-Belloso, O. (2017). Quality changes in mango juice treated by high-intensity pulsed electric fields throughout the storage. Food and Bioprocess Technology, 10, 1970-1983.
  14. García-Parra, J.; González-Cebrino, F.; Delgado-Adámez, J.; Cava, R.; Martín-Belloso, O.; Elez-Martínez, P.; Ramírez, R. (2018). Application of innovative technologies, moderate-intensity pulsed electric fields and high-pressure thermal treatment, to preserve and/or improve the bioactive compounds content of pumpkin. Innovative Food Science and Emerging Technologies, 45, 53-61.
  15. González-Casado, S.; Martín-Belloso, O.; Elez-Martínez, P.; Soliva-Fortuny, R. (2018). Enhancing the carotenoid content of tomato fruit with pulsed electric field treatments: effects on respiratory activity and quality attributes. Postharvest Biology and Technology, 137, 113-118.
Last modified: 09/04/2018
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