Joana Gil, M.Sc.





  • Practical course TVT: Absorption (summer term)



    Books and book articles

    • G. Gil-Chavez, L. Contreras-Angulo, N. Leyva-Lopez, M. Muy-Rangel, G. Gonzalez-Aguilar, B. Heredia, Development of functional food products, in Functional foods: a challenge for food industry, AGT Editor: Mexico city, 2014,
    • G. Gil-Chavez, B. Heredia, G. Gonzalez-Aguilar, Supercritical fluids: a useful and effective alternative for the extraction and application of antioxidants in food industry, in Antioxidants in Food and Health, AM Editores: Mexico city, 2013,
    • G. Gil-Chavez, G. Gonzalez-Aguilar, A. Villa-Rodriguez, J. Davila-Avina, J. Ayala-Zavala, Postharvest treatments enhance biosynthesis of antioxidant compounds in fruit tissues, in Food Science and Food Biotechnology Essentials: a Contemporary Perspective, Asociación Mexicana de Ciencia de los Alimentos, A.C.: Mexico, 2012, 3-18

    Posters and presentations

    • J. Gil-Chavez, G. Gonzalez-Aguilar, B. Heredia
      Supercritical fluid extraction of antioxidant compounds from eggplant (Solanum melongena L.) pulp
      Annual Meeting Scientific Program, Congress of the Institute Food Technologists (IFT), Las Vegqas, USA, 2012