Montaña Cámara

Professor / Catedrática

Universidad Complutense de Madrid

Spain

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Montaña Cámara is a Professor at Complutense University of Madrid, Spain. Her research areas focus on the development of functional foods, including gluten-free products and natural food colorants, as well as the evaluation of novel foods in regulatory contexts. She has recently published articles addressing innovative uses of food by-products and the health and sustainability aspects of wild edible fruits.

Montaña Cámara

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Articles (25)

A critical review of synthetic novel foods within the European regulation: proposed classification, toxicological concerns and potential health claims

New Gluten-Free Extruded Snack-Type Products Based on Rice and Chickpea and Fortified with Passion Fruit Skin: Extrusion Cooking Effect on Phenolic Composition, Non-Nutritional Factors, and Antioxidant Properties

Natural Food Colorant Obtained from Wild <i>Berberis vulgaris</i> L. by Ultrasound-Assisted Extraction: Optimization and Characterization

New Functional Extruded Products Based on Corn and Lentil Flour Formulated with Winemaking By-Products

Wild Myrtus communis L. Fruit By-Product as a Promising Source of a New Natural Food Colourant: Optimization of the Extraction Process and Chemical Characterization

Harnessing Edible Wild Fruits: Sustainability and Health Aspects

Valorization of Salicornia patula Duval-Jouve Young Shoots in Healthy and Sustainable Diets

Comparison of vitamin C and flavanones between freshly squeezed orange juices and commercial 100% orange juices from four European countries

A Rapid and Simple UHPLC- DAD Method for Individual Anthocyanin Analysis: Optimization and Validation for Wild Mediterranean Berries and Fruit Samples

Safety of frozen, dried and powder forms of house crickets (Acheta domesticus) as a novel food pursuant

Creatine and improvement in cognitive function: Evaluation of a health claim pursuant to article 13(5) of regulation (EC) No 1924/2006

Guidance for establishing and applying tolerable upper intake levels for vitamins and essential minerals

Plant-based beverages as milk alternatives? Nutritional and functional approach through food labelling

Whey Protein Dietary Supplements: Metal Exposure Assessment and Risk Characterization

Wild sweet cherry, strawberry and bilberry as underestimated sources of natural colorants and bioactive compounds with functional properties

Ethnobiology of edible palm weevil larvae Rhynchophorus palmarum L. (Curculionidae, Coleoptera), a common food source in Amazonian Ecuador

Micronutrients in Food Supplements for Pregnant Women: European Health Claims Assessment

A Review of Foods of Plant Origin as Sources of Vitamins with Proven Activity in Oxidative Stress Prevention according to EFSA Scientific Evidence

Extracts Rich in Nutrients as Novel Food Ingredients to Be Used in Food Supplements: A Proposal Classification

Acceptance of New Formulations of Extruded Gluten Free Snacks Based on Pulse Flours by Spanish Millennial Consumers

Bioactive Compounds in Rosehip (Rosa canina) Powder with Encapsulating Agents

Caffeine, D-glucuronolactone and Taurine Content in Energy Drinks: Exposure and Risk Assessment

Consumers’ food choice and healthfulness perception – the impact of front-of-package nutrition labelling systems (FoPL) on tomato products

International requirements for demonstrating the beneficial effects of tomato products on atherosclerosis prevention

Millennial consumers’ acceptance and attitude related to salmorejo innovation

Collaborators (16)

María P. Portillo

María Ciudad-Mulero

RM Giner

Patricia Morales Gomez

Conrado Carrascosa

Laura Domínguez

Carmen Rubio

Patricia García Herrera

Henrik Balslev

Angel J. Gutiérrez

Virginia Fernández-Ruiz

Erika Niño Vega

María Luisa Pérez-Rodríguez

María de Cortes Sánchez-Mata

Ricardo López-Rodríguez

Samuel Fernández-Tomé

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