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Pedro Maldonado-Alvarado

Escuela Politécnica Nacional (EPN), Ecuador


Pedro Maldonado-Alvarado is Associate Professor at the Department of Food Sciences and Biotechnology in EPN and Collaborator professor of Ecuadoran universities as UTPL and UTA. He is PhD in Biochemistry, Chemistry and Food Technology of the Université Montpellier, France. Dr. Maldonado is director of 3 scientific projects and collaborator of 4 national and international projects. He have more than 20 scientific publications. He works in Valorization of Ecuadorian products and by-products, particularly farinaceous. Also, extraction of active principles and interest molecules of food and non-food matrix. Finally, on food safety in Ecuador, particularly the incidence of heavy metals on foods



Abstract : Evaluation of gluten-free bread made from quinoa and banana flour, cassava starch, lupine flour or whey protein, with hydroxypropyl methylcellulose (HPMC) and transglutaminase, as improvers