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10 February 2023, Online
Molecules Webinar | Food Chemistry: A Focus on Natural and Thermally-Induced Food Color

Food Chemistry is a very wide topic, including the chemical reactivity and properties of food components, related mainly to their nutritional, sensory, and safety properties. In this context, this webinar will focus on on recent advances in the study of the properties and opportunities of one of the main classes of natural food colorants, that is, anthocyanins, and, on the modifications to foods during heat treatment and their effects on gut microbiota composition and functionality.

The following experts will be present and talk:

  • Dr. Lucia Panzella, Department of Chemical Sciences, University of Naples “Federico II”, Naples, Italy
  • Prof. Dr. Olivier Dangles, Research Unit 408 SQPOV Safety & Quality of Plant Products, Avignon University, France
  • Prof. Dr. José Ángel Rufián-Henares, Departamento de Nutrición y Bromatología, Instituto de Nutrición y Tecnología de Alimentos, Centro de Investigación Biomédica, Universidad de Granada, Granada, Spain

When? 10 February 2023 at 2:00 pm CET | 8:00 am EST | 9:00 pm CST Asia

Register now for free!

https://molecules-34.sciforum.net/

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