MÓnika Haros
professor
food science
Instituto de Agroquímica y Tecnología de Alimentos
Spain
Biography
Claudia M. Haros, graduated as a Bachelor of Chemistry from the School of Exact and Natural Sciences, University of Buenos Aires (UBA), Argentina in 1990. She obtained an MSc in Bromatology and Food Technology (1992); and an MSc in Biology Analysis (1997) from UBA. She is Ph.D in Chemistry (UBA-1999).
Research Interest
Since the early stages of Dr. Haros' career she has mainly been engaged in research in the Cereal Science and Technology field. The major theme in Dr. Haros. research is the utilization of different strategies to improve nutritional and/or functional value of cereal by-products or cereal ingredients. These strategies include the use of different physical, biochemical or biological treatments during milling cereal process; development of new cereal by-products by including novel ingredients; use of new starter phytase producers for regulating content and composition of lower myo-inositol phosphates in cereal by-products with clear nutritional and health benefits.
Publications
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Iglesias-Puig, E.; Monedero, V.; Haros, M. (2015) Bread with whole quinoa flour and bifidobacterial phytases increases dietary mineral intake and bioavailability LWT - Food Science and Tecnology vol. 60, nº 1, págs. 71 - 77
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Laparra, J.M.; Haros, M. (2016) Inclusion of ancient Latin-American crops in bread formulation improves intestinal iron absorption and modulates inflammatory markers Food & function vol. 7, nº 2, págs. 1096 - 1102
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Tazrart, K.; Lamacchia, C.; Zaidi, F.; Haros, M. (2016) Nutrient composition and in vitro digestibility of fresh pasta enriched with Vicia faba Journal of Food Composition and Analysis vol. 47, págs. 8 - 15
