The UV research groups (GIUV) are regulated in the 1st chapter of the Regulation ACGUV48/2013, which explains the procedure for creating new research structures. They are basic research and organizational structures that result from the voluntary association of researchers that share objectives, facilities, resources and common lines of research. These researchers are also committed to the consolidation and stability of their activity, work in groups and the capability to achieve a sustainable funding.
The research groups included in the previously mentioned Regulation are registered in the Register of Research Structures of the Universitat de València (REIUV), managed by the Office of the Vice-principal for Research. The basic information of these organisms can be found in this website.
Participants
Data related to research groups featured in various information dissemination channels shall not, under any circumstances, imply a statement or commitment regarding the employment or academic affiliation of individuals associated with the Universitat de València. Their inclusion is solely the responsibility of the group directors. Updates will be made upon request from interested parties.
- Registered groups in the Register of Research Structures of the Universitat de València - (REIUV)
Reference of the Group:
Description of research activity: 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.
Web:
Scientific-technical goals: - Evaluacion de la aplicacion de tecnologias termicas y no termicas en el procesado de alimentos
- Evaluacion de compuesto bioactivos y otros nutrientes en alimentos de origen vegetal
- Evaluacion de compuesto bioactivos y capacidad antioxidante en vinos
- Estudio y valoracion de ingestas, menus y su aplicacion en restauracion colectiva.
- Valoracion del estado nutricional de la poblacion
Research lines: - 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 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.
- 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.
- Study and assessment of intakes, menus and 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.
- Assessment of the nutritional status of groups.The intake and nutritional status of different groups (schoolchildren, elderly people, sportsmen and women, etc.) is assessed.
Group members:
CNAE:
Associated structure: - Prev. Medicine, Public Health, Food Sc.,Toxic. and For. Med.
Keywords: - altas presiones, pulsos eléctricos, pasteurización, vegetales, frutas, zumos, capacidad antioxidante, compuestos bioactivos, vitaminas
- vegetables, fruits, juices, harvesting, storage, bioactive compounds, antioxidant capacity
- vegetales, uva, vino, recolección, almacenamiento, compuestos bioactivos, capacidad antioxidant
- dietary intakes, nutritional assessment
- nutritional status, elderly people, children, sportsmen and women
