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Seminars “Tecnología de extrusión en el procesamiento de alimentos”

Date: Friday, june 24, 2022 at 12:00 am Place: Lecture Hall of the Institute of Food Science,

The European project “The V-Place – Enabling consumer choice in Vegan or Vegetarian food

Today’s consumption patterns are characterized by periodical purchases of food and longer food

Mango ‘criollo’ by-products as a source of polyphenols with antioxidant capacity. Ultrasound assisted extraction evaluated by response surface methodology and HPLC-ESI-QTOF-MS/MS characterization
1 December 2022
Ojeda G.A.
Incorporation of hydroxytyrosol alkyl esters of different chain length as antioxidant strategy in walnut oil spray-dried microparticles with a sodium alginate outer layer
30 November 2022
Cáceres D.
Assessment of the prebiotic potential of globe artichoke by-product through in vitro fermentation by human faecal microbiota
November 2022
Holgado F.