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Participating Countries:

Algeria

Argentina

Australia

Austria

Belgium

Bosnia and Herzegovina

Bulgaria

Croatia

Czech Republic

Denmark

Finland

France

FYR of Macedonia

Germany

Greece

Iceland

Ireland

Israel

Italy

Lithuania

Morocco

Netherlands

New Zealand

Poland

Portugal

Romania

Russian Federation

Serbia

Slovenia

Spain

Sweden

Switzerland

Turkey

Ukraine

United Kingdom

United States

Member area provided by LTFE
COST is supported by the EU Framework Programme Horizon 2020
This website is supported by COST

University of Valencia

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Av Blasco Ibáñez, 13
46010 Valencia
Spain

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Brief presentation of the institution

University of Valencia (UV) is one the 40 oldest surviving universities in European countries and is considered to be one of the leading academical institutes in Spain. According to the prestigious Shanghai Jiao University Tong Rankings, it ranks 4th in Spain at the international level, ranking between 201 and 300, internationally. The University has 46,000 students in Diplomaturas (3-year degrees), Licenciaturas (5-year degrees), engineering and undergraduate degrees. 7,500 in official Master’s degrees and PhD degrees and 5,000 in UV degree programmes. The UV is the most international university in Valencia: 2,000 students from other universities all over the world and more than 1,300 UV students in international mobility programmes. It ranks second in Europe in receiving ERASMUS students.

 

Main Electroporation related topics

More than one decade ago, Associate Professors Ana Frigola and Maria Jose Esteve started to work with Pulsed Electric Fields (PEF) for liquid food preservation, with special emphasis in the evaluation of the effects of PEF on nutritional and physicochemical properties of liquid foods immediately after treatment and during subsequent refrigerated storage. Moreover, in the last years, an special emphasis for the recovery of high-added value compounds (bioactive compounds such as ascorbic acid, carotenoids and phenolic compounds) from plant materials assisted by non-thermal technologies, in particular, PEF, has been showed for the members of Nutraliment group 

 

Main Electroporation related research techniques and equipment

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Research topics, techniques and equipment not related to Electroporation

The research group "Nutraliment" led by Associate Professor Ana Frigola with more than 30 years experience in research and teaching and with the inestimable collaboration of Associate Professor Mª Jose Esteve, is a multidisciplinary team which develops different tasks. The specific topics to this group concern:

- High Pressure Processing

- Ultrasounds

- Analytical determinations:

  • Bioactive compounds: ascorbic acid, phenolic profile, carotenoid profile.
  • Total antioxidant capacity: ORAC, TEAC, DPPH, photochemiluminiscence (ACL, ACW).
  • Fat soluble vitamins: tocopherols, cholecalciferol, ergocalciferol.
  • Mineral composition: Fe, Zn, Ca, P, etc.
  • Fatty acid profile and essential oils.
  • Steviol glycosides.
  • Bioaccessibility and Bioavailability.

Brief information on available facilites

Different analytical tools and equipment are available in the laboratory of Nutrition and Food Science Area, located in the Faculty of Pharmacy of the University of Valencia, in which are developed the activities of group Nutraliment, among other it is possible to cite:

- Polarography

- High Performance Liquid Chromatography (HPLC): HPLC-UV/vis, HPLC-DAD.

- Spectrophotometry

- Fluorometry

- Atomic absorption spectrometry with flame detection.

- Gas Chromatography (GC).

 

Willingness to accept/host visiting researchers

Publications

Members:

  • Francisco Jose Barba
    Email:

    Position: Assistant Professor
  • Magdalena Buniowska
    Email:

    Position: PhD student
  • Juana Maria Carbonell
    Email:

    Position: PhD student
  • Maria Jose Esteve
    Email:

    Position: Associate Professor
  • Ana Frigola
    Email:

    Position: Associate Professor

Project Office

Working groups

Steering Committee

Founding members

DC Rapporteurs

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