Maria J Esteve
University of Valencia
Maria J Esteve is an expert in food analysis. She has studied the effect of non-conventional conservation treatments (electrotechnologies, high pressures and ultrasounds) on physicochemical characteristics, nutrients and bioactive compounds of foods of vegetal origin. In her last project she studies the valorization of residues of the food industry with the extraction by non-conventional techniques of bioactive compounds (phenolic compounds, ascorbic acid, carotenes) and colored compounds. She also studies the possible interactions between the compounds as well as their bioaccessibility and the effect that different technologies can have. The effect on the health of the consumer is important but also the interest to reduce the environmental impact has increased, reason why it is looked for sustainable processes.