Mostrando resultados 1 - 10 de 81.
Search results
Process capable of extracting high-value bioactive compounds from cocoa bean shells using green technologies, through more efficient and sustainable…
The PREBIOIN group is made up of researchers with extensive experience in carbohydrates from a transversal perspective, within the food area. It is a…
The term "Foodomics" was first defined in an SCI publication by our research group (J. Chromatogr. A 1216 (2009) 7109; Anal. Chem. 84 (2012) 10150).…
The group is a reference in the study of dairy fat with extensive experience in the characterization of lipid compounds both in food and biological…
Food Bioscience group works to contribute to food security and sustainable nutrition and health by applying the concepts of bioeconomy and co-…
The work of the group is focused in two main research lines: 1) food safety and health; 2) enzyme obtainment and characterization to improve the food…
The BIOVEG research group developed characterization studies on bioactivity, bioaccesability and bioavailability of constituents of plant tissues,…
The group studies the influence of dietary components (i.e. polyphenols) on the oral and gut microbiome and their impact on human health, including…
Incorporate the gut microbiota in the evaluation of the benefits or risk effects of the components of the diet, including ingredients and food…
Activities related to the study of healthy components of food and by-products from food industry, his modifications and his application to obtain new…