Cristina Fernández Fraguas

Assistant Professor

Education

  • Ph.D., Food Science and Technology, University Complutense of Madrid, Spain, 2008
  • M.S., Food Science and Technology, University Complutense of Madrid, Spain, 2000
  • M.S., Chemistry, University Complutense of Madrid, Spain, 1998

Understanding how colloidal food structures and polysaccharides affect digestibility and nutrient bioavailability.

Cristina Fernández-Fraguas and Peter J. Wilde. Bile salts binding properties of oat bran: role played by soluble and insoluble dietary fibre. Manuscript in preparation

Cristina Fernández-Fraguas, Amelia Torcello-Gómez, Roger Parker, Nicola C. Woodward, Tim J. Foster, Pete J. Wilde. Interactions between celluloses ethers and bile salts in the aqueous phase and at hydrophobic interfaces. Manuscript in preparation

Amelia Torcello-Gómez, Cristina Fernández Fraguas, Mike J. Ridout, Nicola C. Woodward, Peter J. Wilde and Timothy J. Foster. (2015). Effect of substituent pattern and molecular weight of cellulose ethers on interactions with different bile salts. Food and Function, 6, 730-739. DOI: 10.1039/C5FO00099H.

Alvarez M. D.; Fernández C.; Olivares M.D.; Jimenez M.J.; Canet W. (2013). Sensory and texture properties of mashed potato incorporated with inulin and olive oil blends. International Journal of Food Properties, 16, pp.1839-1859.

Alvarez M. D.; Fernández C.; Olivares M.D.; Canet W. (2012). A rheological characterization of mashed potatoes enriched with soy protein isolate. Food Chemistry, 133 (4), pp. 1274 - 1282.

Alvarez M. D.; Fernández C.; Olivares M.D.; Canet W. (2012). Comparative characterization of dietary fibre-enriched frozen/thawed mashed potatoes. International Journal of Food Properties, 15 (5), pp. 1022 - 1041.

Álvarez M.D.; Fernández C.; Canet W. (2011). Effect of cryoprotectant mixtures on rheological properties of fresh and frozen/thawed mashed potatoes. Journal of Food Process Engineering, 34, pp. 224 - 250.

Canet W.; Fernández C.; Alvarez M. D. (2011). Functionality of amidated low-methoxyl pectin and xanthan gum blends on the texture and color of mashed potatoes. Journal of Food Process Engineering, 34, pp. 746 - 776.

Alvarez M. D.; Fernández C.; Jimenez M.J.; Canet W. (2011). Texture of extra-virgin olive oil enriched mashed potatoes: sensory, instrumental and structural relationships. Journal of Texture Studies, 42 (6), pp. 413 - 429.

Alvarez M. D.; Fernández C.; Solas M. T.; Canet W. (2011). Viscoelasticity and microstructure of inulin-enriched mashed potatoes: influence of freezing and cryoprotectants. Journal of Food Engineering, 102 (1), pp. 66 - 76.

Álvarez M. D.; Fernández C.; Canet W. (2010). Oscillatory rheological properties of fresh and frozen/thawed mashed potatoes as modified by different cryoprotectants. Food and Bioprocess Technology: An International Journal, 3, pp. 55 - 70.

Álvarez M.D.; Fernández C.; Olivares M.D; Canet W. (2010). Rheological behaviour and functionality of inulin-extra virgin olive oil-based mashed potatoes. International Journal of Food Science and Technology, 45 (10), pp. 2108 - 2118.

Fernández C.; Canet W.; Alvarez M.D. (2009). Effect of long-term frozen storage on the quality of frozen and thawed mashed potatoes with added cryoprotectant mixtures. International Journal of Food Science and Technology, 44 (7), pp. 1373 - 1387.

Álvarez M.D.; Fernández C.; Canet W. (2009). Enhancement of freezing-stability in mashed potatoes by the incorporation of kappa-carrageenan and xanthan gum blends. Journal of the Science of Food and Agriculture, 89, pp. 2115 - 2127.

Fernández C.; Canet W.; Álvarez M. D. (2009). Quality of mashed potatoes: Effect of adding blends of κappa-carrageenan and xanthan gum. European Food Research and Technology, 229 (2), pp. 205 - 222.

Álvarez M.D.; Canet W.; Fernández C. (2008). Effect of addition of cryoprotectants on the mechanical properties, colour and sensory attributes of fresh and frozen/thawed mashed potatoes. European Food Research and Technology, 226, pp. 1525 - 1544.

Fernández C.; Álvarez M. D.; Canet W. (2008). Steady shear and yield stress data of fresh and frozen/thawed mashed potatoes: effect of biopolymers addition. Food Hydrocolloids, 22, pp. 1381 - 1395.

Álvarez M. D.; Canet W.; Fernández C. (2007). Effect of modified starch concentration and freezing and thawing rates on properties of Mashed potatoes (cv. Kennebec). Journal of the Science of Food and Agriculture, 87, pp. 1108 – 1122.

Sousa M. B.; Canet W.; Álvarez M. D.; Fernández C. (2007). Effect of processing on the texture and sensory attributes of raspberry (cv. Heritage) and blackberry (cv. Thornfree). Journal of Food Engineering, 78, pp. 9 - 21.

Álvarez M.D.; Canet W.; Fernández C. (2007). The effect of temperature, geometry, gap and surface friction on oscillatory rheological properties of mashed potatoes. Journal of Food Process Engineering, 30, pp. 267 - 292.

Fernández C.; Alvarez M. D.; Canet W. (2006). The effect of low-temperature blanching on the quality of fresh and frozen/thawed mashed potatoes. International Journal of Food Science and Technology, 41, pp. 577 - 595.

Canet W.; Álvarez M. D.; Luna P.; Fernández C.; Tortosa M. E. (2005). Blanching effects on chemistry, quality and structure of green beans (cv. Moncayo). European Food Research and Technology, 220, pp. 421 - 430.

Canet W.; Álvarez M. D.; Fernández C.; Luna P. (2005). Comparisons of methods for measuring yield stresses in potato puree: Effect of temperature and freezing. Journal of Food Engineering, 68, pp. 143 - 153.

Cristina Fernandez Fraguas
  • cfraguas@vt.edu
  • (540) 231-6953
    402-B HABB1 (0924)
    1230 Washington Street SW
    Blacksburg, VA 24061