Carmen Fernández-Matarredona
Current Organizations / Institutes
The organizations/institutes from the scholar's latest article
Research Subjects
Research Interests
Carmen Fernández-Matarredona has a total of 16 co-authors. Here are the top co-authors by number of shared publications:
- Albert Sebastià
Research Group in Innovative Technologies for Sustainable Food (ALISOST), Department of Preventive Medicine and Public Health, Food Science, Toxicology and Forensic Medicine, Faculty of Pharmacy and Food Science, Universitat de València, Avda, Vicent Andrés Estellés, 22, Burjassot, 46100 Valencia, Spain
2 shared publications - Francesc Albert Esteve Turrillas
Department of Analytical Chemistry, University of Valencia, 50th Dr. Moliner St., 46100 Burjassot, Spain
2 shared publications - Houda Berrada
Research Group in Alternative Methods for Determining TOXICS Effects and Risk Assessment of Contaminants and Mixtures RiskTox Laboratory of Food Chemistry and Toxicology, Faculty of Pharmacy and Food Sciences, University of Valencia, Av. Vicent Andrés Estellés s/n, 46100 Valencia, Spain
2 shared publications Emilia Ferrer
Research Group in Innovative Technologies for Sustainable Food (ALISOST), Preventive Medicine and Public Health, Food Science, Toxicology and Forensic Medicine Department, Faculty of Pharmacy and Food Sciences, Universitat de València, Av. Vicent Andrés Estellés, s/n, 46100, Burjassot, Spain
1 shared publication- Emilia Ferrer
Research Group in Innovative Technologies for Sustainable Food (ALISOST), Preventive Medicine and Public Health, Food Science, Toxicology and Forensic Medicine Department, Faculty of Pharmacy and Food Sciences, University of Valencia, Av. Vicent Andrés Estellés, 22, 46100 Burjassot, Spain
1 shared publication - Francisca Randez-Gil
Department of Biotechnology, Instituto de Agroquímica y Tecnología de los Alimentos, Consejo Superior de Investigaciones Científicas, Avda. Agustín Escardino, 7, 46980 Paterna, Valencia, Spain
1 shared publication
Latest Publications
- Open Access
- 22 September 2026
- Published by Elsevier in Food Bioscience
- Vol. 85
Valorization of orange peel waste through a sourdough-inspired backslopping fermentation process and assessment of the biotechnological potential of associated microorganisms
- 22 September 2026
- Published by Elsevier in Food Bioscience
- Vol. 85
Open AccessValorization of orange peel waste through a sourdough-inspired backslopping fermentation process and assessment of the biotechnological potential of associated microorganisms
- Open Access
Acrylamide Mitigation in Popcorn: A Comparison of Innovative Techniques
Acrylamide (AA), a food processing contaminant and potential carcinogen, poses a significant health risk in heat-processed snacks, particularly for children. This study evaluates the efficacy of three pre-treatments: pulsed electric fields (PEFs), ultrasound (USN), and soaking for AA mitigation in popcorn (Zea mays everta). Using liquid chromatography–tandem mass spectrometry (LC-MS/MS), AA levels were quantified across nine treatment variations. All strategies significantly reduced AA formation (p < 0.0001), with soaking (20 min) and USN (20 min) achieving the highest reductions (>82% and 82%, respectively). High-intensity PEF (3 kV cm−1, 300 kJ kg−1) yielded a 71% reduction, though it showed lower reproducibility due to the kernel’s dense morphology. Crucially, while soaking and USN were superior in AA leaching, durations exceeding 20 min compromised popping expansion and sensory texture due to excessive hydration. These results define the critical processing window for industry, balancing toxicological safety with product quality.
Open AccessAcrylamide Mitigation in Popcorn: A Comparison of Innovative Techniques
Acrylamide (AA), a food processing contaminant and potential carcinogen, poses a significant health risk in heat-processed snacks, particularly for children. This study evaluates the efficacy of three pre-treatments: pulsed electric fields (PEFs), ultrasound (USN), and soaking for AA mitigation in popcorn (Zea mays everta). Using liquid chromatography–tandem mass spectrometry (LC-MS/MS), AA levels were quantified across nine treatment variations. All strategies significantly reduced AA formation (p < 0.0001), with soaking (20 min) and USN (20 min) achieving the highest reductions (>82% and 82%, respectively). High-intensity PEF (3 kV cm−1, 300 kJ kg−1) yielded a 71% reduction, though it showed lower reproducibility due to the kernel’s dense morphology. Crucially, while soaking and USN were superior in AA leaching, durations exceeding 20 min compromised popping expansion and sensory texture due to excessive hydration. These results define the critical processing window for industry, balancing toxicological safety with product quality.
- 27 November 2024
- Published by Elsevier in Food and Chemical Toxicology
- Vol. 196, 115145
Acrylamide content in popcorn from Spanish market: Risk assessment
- 27 November 2024
- Published by Elsevier in Food and Chemical Toxicology
- Vol. 196, 115145
Acrylamide content in popcorn from Spanish market: Risk assessment