Research Groups: Modificaciones químicas en alimentos procesados(CHEMPROFOOD)
Department: Characterization, Quality and Safety Department
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
Título (español e inglés), acrónimo y referencia: Exposición y bioaccesibilidad de acrilamida en el ámbito de la restauración colectiva y la cocina. Acrintake: Acrylamide exposure and bioaccesibility in foodservices and traditional cooking (ACRINTAKE). IP y co-IP: Cristina Delgado Andrade y Marta Mesías García. Duración: ene.2019 – dic.2021. Entidad financiadora (especificar además si tiene cofinanciación FEDER): Ministerio de Ciencia, Innovación y Universidades + cofinanciación FEDER.
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