Lisa Marshall
Lecturer
Food Chemistry and Biochemistry
University of Leeds
United Kingdom
Biography
investigate the reactions and interactions of components of food using analytical techniques. Studies look at key components such as proteins, carbohydrates and lipids as well as small molecules, for example vitamins, minerals, food additives, flavours, colours, heat-induced and natural toxicants as well as bioactive compounds.
Research Interest
Recent and current projects include: PATHWAY-27: Pivotal assessment of the effects of bioactives on health and wellbeing. From human genoma to food industry. An EU FP7 KBBE Funded Project. The effects of green tea powder on bakery products. Optimisation of Baobab fruit processing and handling techniques for increased human nutrition and commercialisation in Malawi. The effect of processing conditions on the bioactive compounds and aroma profile of wine from Hibiscus sabdariffa. Degradation and quality changes of repeated high heat temperature frying of plant oils. Essential oils and lipid oxidation in model food. Nutritional analysis of Saudi cereal foods and risk assessment of dietary exposure to acrylamide in Saudi and UK infants. Bioactivity of Hibiscus sabdariffa.
