Publications by authors named "Gloria Marquez-Ruiz"
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Synopsis of recent research by authors named "Gloria Marquez-Ruiz"
Gloria Marquez-Ruiz's recent research primarily focuses on lipid quality changes during food processing, particularly frying, emphasizing the health implications of different cooking oils and their effects on bioactive compounds in food.
One of her notable studies investigates the lipid quality changes in frozen foods such as French fries and chicken products when fried using high-linoleic and high-oleic sunflower oils, shedding light on how frying conditions impact food quality.
Additionally, Marquez-Ruiz has explored the incorporation of antioxidant strategies in oil encapsulation, including the use of hydroxytyrosol alkyl esters, enhancing oxidative stability and potentially increasing the health benefits of omega-3 rich oils like walnut oil.