Food Chemistry: Consequences in food quality and safety

This group is dedicated to the study of the carbonyl-amine and carbonyl-phenol reactions that take place during food processing and storage, with special attention to those produced because of lipid oxidation. These studies are carried out both at a basic level, with the characterization of the chemistry behind these reactions, and at a more applied level because of the implications of these reactions on food quality and safety. Our group is also dedicated to the control of these reactions by studying both inhibition of lipid oxidation and scavenging of the produced reactive carbonyls. Other research lines are the characterization of vegetable oils by nuclear magnetic resonance spectroscopy and the study of the peptides and proteins existing in oil matrixes.