Home » ICTAN Members » Francisca Holgado Arroyo

Francisca Holgado Arroyo

Senior Technician

Research Groups: Modificaciones químicas en alimentos procesados(CHEMPROFOOD)

Department: Characterization, Quality and Safety Department

Holgado, F., Márquez-Ruiz, G., Ruiz-Méndez, M.V., Velasco, J. Influence of oil droplet size on the oxidative stability of the free and encapsulated fractions of freeze-dried microencapsulated sunflower oil. International Journal of Food Science and Technology, 2020, 55(2), 833-840. doi: 10.1111/ijfs.14369.
Mesias, M.; Delgado-Andrade, C.; Holgado, F.; Morales, F.J. Acrylamide content in French fries prepared in households: A pilot study in Spanish homes. Food Chemistry, 2018, 260 (15), 44–52. doi: 10.1016/j.foodchem.2018.03.140
Mesías, M; Holgado, F; Márquez-Ruiz, G.; Morales, F.J. Risk/Benefits considerations of a new formulation of wheat-based biscuit supplemented with different amounts of chia flour. LWT-Food Science and Technology, 2016, 73, 528-535. doi: 10.1016/j.lwt.2016.06.056.

+ 34 915492300 ext. 231304

f.holgado@ictan.csic.es

ORCID:
0000-0003-4950-5950

Researcher ID:
AAC-1822-2020

Scopus Author ID:
23489044200