Titulado Superior de actividades técnicas y profesionales
Grupos de investigación: Modificaciones químicas en alimentos procesados (CHEMPROFOOD)
Departamento: Departamento de Caracterización, Calidad y Seguridad
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.
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