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María del Mar Camacho

Profesora Docente Investigadora

Universitat Politècnica de València

Spain

Research Interests

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Professors in Spain Professors in Food Science Food Science professors in Spain

About

María del Mar Camacho is a Profesora Docente Investigadora at Universitat Politècnica de València, Spain. Her research primarily focuses on the intersection of artificial intelligence in educational leadership and the bioactive properties of food products, including investigations into the functionality of orange juice co-products and their nutritional benefits. María's recent publications address topics such as the techno-functional properties of fava bean pod powder and the bioavailability of compounds from fruit juices.

Articles (19)

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2026

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2020

Collaborators (2)

Ana Inés Renta Davids

Lecturer

Universitat Rovira i Virgili

SPAIN

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Marta Camarero-Figuerola

Universitat Rovira i Virgili

SPAIN

View details

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María del Mar Camacho

Research Interests

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About

Articles (19)

Effect of Processing and Gum Arabic Addition on the Composition and In Vitro Functional Properties of Faba Bean (Vicia faba L.) Pod Flour

Navigating the challenges and opportunities of artificial intelligence in educational leadership: A scoping review

The Particle Size to Modulate the Techno-Functional Properties of Fava Bean Pod Powder

Educational Leadership in the Era of Artificial Intelligence

Bioavailability of Bioactive Compounds from Reconstituted Grapefruit Juice as Affected by the Obtention Process

Composition of Powdered Freeze-Dried Orange Juice Co-Product as Related to Glucose Absorption In Vitro

In Vitro Bioaccessibility of Bioactive Compounds of Freeze-Dried Orange Juice Co-Product Formulated with Gum Arabic and Modified Starch

Characterization of the Orange Juice Powder Co-Product for Its Valorization as a Food Ingredient

Dried orange juice waste as a source of bioactive compounds

Flowability, Rehydration Behaviour and bioactive Compounds of an Orange Powder Product as Affected by Particle Size

Free and Bound Phenolic Compounds Present in Orange Juice By-Product Powder and Their Contribution to Antioxidant Activity

Influence of formulation on the quality and stability of a freeze-dried Mandarin product

Impact of freeze‐drying shelf temperature on the bioactive compounds, physical properties and sensory evaluation of a product based on orange juice

Impact of freeze‐drying conditions on the sensory perception of a freeze‐dried orange snack

Effect of storage temperature on the crispness, colour and bioactive compounds of an orange snack obtained by freeze-drying

Quality of a powdered grapefruit product formulated with biopolymers obtained by freeze‐drying and spray‐drying

Impact of shelf temperature on a grapefruit puree temperature evolution during freeze‐drying

Impact of the Freeze-Drying Conditions Applied to Obtain an Orange Snack on Energy Consumption

Impact of biopolymers added to a grapefruit puree and freeze-drying shelf temperature on process time reduction and product quality

Collaborators (2)

Ana Inés Renta Davids

Marta Camarero-Figuerola

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