Research Groups: Modificaciones químicas en alimentos procesados(CHEMPROFOOD)
Department: Characterization, Quality and Safety Department
Morales, F.J.; Mesías, C.; Delgado-Andrade, C. Association between Heat-Induced Chemical Markers and Ultra-Processed Foods: A Case Study on Breakfast Cereals. Nutrients, 2020, 12, 1418. doi: 10.3390/nu12051418
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
Navarro, M; Morales, F.J. Effect of hydroxytyrosol and olive leaf extract on 1,2-dicarbonyl compounds, hydroxymethylfurfural and advanced glycation endproducts in a biscuit model. Food Chemistry, 2017, 217, 602–609. doi:10.1016/j.foodchem.2016.09.039
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.
New strategies for estimation of the risk associated to dietary exposure to chemical processing contaminants in the population from the consumption of ultra-processed foods and reliable classification criteria (202070E193) IP: Francisco José Morales Navas Duración: oct.2020 – sep.2023 Entidad financiadora (especificar además si tiene cofinanciación FEDER): Consejo Superior de Investigaciones Científicas
Integrated strategies for improving the quality, safety and functionality of foods: towards a healthy diet. (AVANSECAL-II-CM) (S2018/BAA-4393). IP y co-IP: Mª Luisa Marina Alegre (UAH) y Francisco José Morales Navas (subproyecto) Duración: ene.2019 – dic.2022 Entidad financiadora: Comunidad de Madrid + cofinanciación FEDER.
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