24.02.2020
Furan
Furan is an organic compound classified as a possible carcinogen for humans (Group 2B) by the International Agency for Research on Cancer (IARC). It is formed in foods during processing, from...
21.02.2020
Book: “Advances in the determination of xenobiotics in foods.”
EDITORS: B. Gomara, M. L. Marina, ISBN: 9789811421570. eISBN: 9789811421587. Series: Food Science: Current and Future Developments. e-Book DATE: 2019 Editorial: Benthamscience ...
12.02.2020
Programs and Projects
Published in: 100cias@uned
Authors: María Luisa Marina and Pilar Fernández
10.02.2020
The power of phenolic compounds
Aging, atherosclerosis, cancer or diabetes mellitus are some of the diseases caused by an imbalance between oxidant species (reactive oxygen species) and the antioxidant defense of our body. This...
10.02.2020
‘Are you going to throw that away?’ The question that is changing the food system
How many times have you made this question to a relative or a friend, when they are about to throw food in good conditions? At a household level, it seems a priori a question with little significance,...
03.02.2020
The necessity of bioactive oligosaccharides
The human gut microbiota is closely linked to the host health, since it is involved in several processes such as the recovery of energy and nutrients from food, prevention of pathogen colonization...
03.02.2020
“New analysis strategies for food improvement and control”
Published in: the Food Magazine (Food Technology and Hygiene Magazine) Section: Safety and Quality, volume 503, pages: 82-84, (May 2019)
Authors: Participanting members of URJC-284 lab
...
03.02.2020
Informative talk
“Solutions of Analytical Chemistry for the Current Society” on the International Day of Women and Girls in Science, organized by the URJC-284 Laboratory at the Higher School of...
03.02.2020
Science on demand
“Food through the senses” organized by the URJC-284 Laboratory on March 7, 14 and 15, 2019.
...
03.02.2020
Conferences
Cycle of Conferences of Graduates from Food Science and Technology Degree: the analysis and development of foods from a professional point of view, organized by the URJC-284 Laboratory at the Higher...
