Marie Almingers research is focused on bioactive compounds in foods and involve characterization of plant raw materials, and studies of relationships between different processing techniques, food matrix, physical-chemical reactions and health. The research includes valorization of residues from the agricultural food chain for sustainable use of raw materials and bilateral research projects aiming to enhance food safety in low-income countries in Eastern Africa.
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Daily intake of fruit and vegetable soups processed in different ways increases human serum beta-carotene and lycopene concentrations and reduces levels of several oxidative stress markers in healthy subjects
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