Dr. Ana B. Martin-Diana
IPFN Tasks
Dr. Martin-Diana is involved in developing efficient methods for recovering phytochemicals from fruits and vegetables (WP2) and in new product development (formulation and sensory characterisation) of foods enhanced with phytochemical compounds (WP6).
Qualifications
B.Sc. (Honours) (University Complutense of Madrid, Spain) Ph.D. in Biochemistry(University Complutense of Madrid, Spain)
Contact Details
+353 (0) 14 02 44 87
anabelen.martindiana@dit.ie
http://fseh.dit.ie/index.html
Expertise
Postharvest, functional foods, Food biochemistry, rheology
Recent Publications
Martin-Diana, A.B., Rico, D., Henehan, G.T.M., Frias, J., Barat, J.M. and Barry-Ryan, C. Calcium as alternative treatment for fresh-like minimally processed fruits and vegetables. Extending the shelf-life and enhancing the nutritional value: A review. Trends in Food Technology, 18 (4), 210-218. 2007.
Rico, D., Martin-Diana, A.B., Barat, J.M. and Barry-Ryan, C. Extending and measuring the quality of fresh-cut fruit and vegetables: a review. Trends in Food Technology, 18 (7), 373-386. 2007.
Rico, D., Martin-Diana, A.B., Barry-Ryan, C., FrÃas, J. M., Henehan, G. T. M., and Barat, J. M. Use of neutral electrolysed water (EW) for quality maintenance and shelf-life extension of minimally processed-lettuce. Innovations in Traditional Food, Elsevier, 37-48, 2008.
Martin-Diana, A.B., Rico, D., Barat, J.M., and Barry-Ryan, C. Green tea extract as a natural antioxidant to extend the shelf-life of fresh-cut lettuce. Innovations in Traditional Food (doi: 10.1016/j.ifset.2008.04.001, 2008).
Martin-Diana, A.B., Rico, D. and Barry-Ryan, C. Optimisation of the use of chitin on the development of functional fresh orange juice: shelflife and nutritional value. Innovations in Traditional Food (under review, 2008).
