English   español  
Please use this identifier to cite or link to this item: http://hdl.handle.net/10261/115024
Share/Impact:
Statistics
logo share SHARE   Add this article to your Mendeley library MendeleyBASE
Visualizar otros formatos: MARC | Dublin Core | RDF | ORE | MODS | METS | DIDL | DATACITE
Exportar a otros formatos:

Title

Green Foodomics

AuthorsIbáñez, Elena ; Castro-Puyana, M. ; Mendiola, J. A. ; Herrero, Miguel
Issue Date2013
CitationIUNS 2013
AbstractFoodomics, defined for the first time in our research group attempts to provide a global vision on the relationship between food and health through the use of -omics technologies with the mail goal of improving consumer's well-being, health and confidence. Green Foodomics attempts to contribute to the greenness, sustainability and ecology of Foodomics as a whole. By definition, Foodomics is a green discipline that tries to provide with new answers to the challenges of our society; aspects related to the sustainability, food quality and safety are basically embedded in the own Fodomics' definition. Other aspects such as those related with the rational design of new foods able to improve human health and to prevent illnesses are basically green by themselves since they will contribute to obtaining safer foods, with lower contamination and chemical risks. The present talk will present different green alternatives for the production of new functional food ingredients (based on the use of green solvents and the design of integrated processes producing less residues and consuming lower amounts of energy) and how these processes can be also applied to develop greener analytical methodologies to face some aspects related to the food quality, traceability and safety (through the miniaturization of sample preparation techniques, the use of ecological solvents and the development of new separation methods). Among other examples, some research works developed in our laboratory will be presented dealing with the direct extraction, using SFE (Supercritical Fluid Extraction), of carotenoids (astaxanthin) from Neochloris oleoabundans biomass, the isolation, using gas expanded liquids (GXLs), of gamma-linolenic acid from Spirulina, the extraction of antioxidants from rosemary using integrated processes of extraction and particle formation (WEPO, Water Extraction and Particle formation On-line) and the use of LCA (Lyfe Cycle Assessment) tool to evaluate the environmental impact of the different extraction and analytical processes.
DescriptionResumen del trabajo presentado al 20th International Congress of Nutrition celebrado en Granada del 15 al 20 de septiembre de 2013.
URIhttp://hdl.handle.net/10261/115024
Appears in Collections:(CIAL) Comunicaciones congresos
Files in This Item:
File Description SizeFormat 
accesoRestringido.pdf15,38 kBAdobe PDFThumbnail
View/Open
Show full item record
Review this work
 


WARNING: Items in Digital.CSIC are protected by copyright, with all rights reserved, unless otherwise indicated.