Characterization of carotenoid and chlorophyll composition of fruits and vegetabes Studies on the effect of processing in the quail- and quantitative composition of carotenoids in fruits and vegetable tissues
First studies on the effect of high pressure processing on the carotenoid composition. Better stability and enhanced extractabilty
Studies on the relationship between tissue microestructure changes due to high pressures and improved extractability of carotenoids
Studies of bioaccessibility and bioavailability of carotenoids in plant foods Ongoing work:
Studies of characterization of carotenoid compounds in several plant tissues of interest.
Bioactivity and bioaccessibility of carotenoids in plant tissues submitted to different innovative processing processes.
Biovailability studies of carotenoids in food models by dynamic simulated digestion
New methods to improve bioaccessibility of carotenoids in foods. Development of stable fuctional nanoemulsions.