Reducing the intake of salt, saturated fats and the intake of bioactive compounds with antioxidant capacity has been shown to have a positive effect on health.
The research group has been studying the nutritional quality of food and the content of bioactive compounds in plant-based food for years.
The effect of preservation technologies on these foods is evaluated, as well as the evolution of these compounds during storage. The menus offered in collective catering in schools and institutions for the elderly are also evaluated. Finally, the nutritional status of certain groups is assessed.
- Study and assessment of intakes, menus and their application in collective catering.
- Evaluation of bioactive compounds and antioxidant capacity in wines.
- Evaluation of bioactive compounds and other nutrients in plant-based food.
- Evaluation of the application of thermal and non-thermal technologies in food processing.
- Assessment of the nutritional status of the population.
- Evaluation of bioactive compounds and other nutrients in plant-based food
The content of nutrients, bioactive compounds and antioxidant capacity in plant-based food is determined. The influence of harvesting, processing and storage is also studied. Antioxidant capacity, phenolic compounds and resveratrol in wine are determined taking into account the grape variety and production process.
- Assessment of the nutritional status of groups
The intake and nutritional status of different groups (schoolchildren, elderly people, sportsmen and women, etc.) is assessed.
- Study and assessment of intakes, menus and their catering application
The nutritional value of menus offered in school canteens and residential centres is assessed. Restaurant menus and the necessary adaptations to make them healthy are studied.
- Evaluation of the application of thermal and non-thermal technologies (high hydrostatic pressure and pulsed electric) in food processing
The content of nutrients, bioactive compounds and antioxidant capacity when applying thermal and non-thermal technologies (electric pulses and high pressure) in the processing of plant-based food is studied.
- Evaluation of antioxidant capacity and bioactive compounds in wines
Antioxidant capacity, phenolic compounds and resveratrol in wine are determined taking into account the grape variety and production process.
Burjassot/Paterna Campus
Av. Vicent Andrés Estellés, s/n
46100 Burjassot (Valencia)
