Person:
Morales Gómez, Patricia

First Name

Patricia

Last Name

Morales Gómez

Affiliation

Universidad Complutense de Madrid

Faculty / Institute

Farmacia

Department

Nutrición y Ciencia de los Alimentos

Area

Nutrición y Bromatología

Identifiers

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Now showing 1 - 10 of 20

Instagram como recurso docente virtual en la enseñanza universitaria
(2021-03) García Herrera, Patricia; Sánchez Mata, María de Cortes; Matallana González, María Cruz; Morales Gómez, Patricia; Cámara Hurtado, Rosa María; Cebadera Miranda, María Elena; Ciudad Mulero, María; Dominguez Diaz, Laura; Niño Vega, Erika
Flipped classroom vs clase magistral: Diseño e implementación de este modelo pedagógico en Ciencias y Ciencias de la salud
(2019-06-23) Morales Gómez, Patricia; Fernandez Ruiz, Virginia; Sánchez Mata, María de Cortes; Ciudad Mulero, María; Dominguez Diaz, Laura; García Recio, Veronica; Córdoba Díaz, Manuel; Córdoba Díaz, Damián; Girbés Juan, Tomás; Jimenez López, Pilar; Cámara Hurtado, María de la Montaña
El concepto de clase invertida ("Aula invertida") surgió en el año 2000 cuando Lage y Baker propusieron un cambio de lugar entre las dos actividades principales del modelo tradicional: "tarea en clase y clases en casa". Antes de eso, la mayoría de los modelos pedagógicos aplicados en los títulos universitarios se basaban en la tradicional "clase magistral", en la que el profesor desarrolla el contenido teórico/práctico en el aula. El aula invertida es un enfoque que permite a los profesores implementar una metodología pedagógica novedosa basada en la inversión de la estructura tradicional de la clase, desde el espacio de aprendizaje grupal al espacio de aprendizaje individual. De modo que el profesor guía a los estudiantes a medida que aplican conceptos en la materia (a través de documentos científicos) y realizan actividades cooperativas, dinámicas e interactivas en clase. El objetivo del presente estudio fue diseñar e implementar la metodología "Flipped classroom" en algunas asignaturas del grado de Farmacia (por ejemplo: "Productos alimenticios y nutracéuticos" y "Tecnología farmacéutica"), como parte de un proyecto de innovación docente desarrollado en la Universidad Complutense de Madrid (España). Los resultados preliminares del presente estudio indican que al aplicar la metodología "Flipped learning", las clases son mucho más enriquecedoras para los estudiantes (en comparación con tradicional clase magistral), ya que les permite plantear de forma dinámica sus preguntas, defender y debatir su razonamiento mientras son guiados por el profesor.
Leccinum molle (Bon) Bon and Leccinum vulpinum Watling: The First Study of Their Nutritional and Antioxidant Potential
(MDPI, 2016-02-20) Reis, Filipa S.; Barros, Lillian; Martins, Anabela; Vasconcelos, M. Helena; Morales Gómez, Patricia; Ferreira, Isabel C.F.R.
This work presents the chemical profile of two edible species of mushrooms from the genus Leccinum: Leccinum molle (Bon) Bon and Leccinum vulpinum Watling, both harvested on the outskirts of Bragança (Northeastern Portugal). Both species were prepared and characterized regarding their content in nutrients (i.e., free sugars, fatty acids and vitamins), non-nutrients (i.e., phenolic and other organic acids) and antioxidant activity. To the best of our knowledge, no previous studies on the chemical characterization and bioactivity of these species have been undertaken. Accordingly, this study intends to increase the available information concerning edible mushroom species, as well as to highlight another important factor regarding the conservation of the mycological resources—their potential as sources of nutraceutical/pharmaceutical compounds. Overall, both species revealed similar nutrient profiles, with low fat levels, fructose, mannitol and trehalose as the foremost free sugars, and high percentages of mono- and polyunsaturated fatty acids. They also revealed the presence of bioactive compounds, namely phenolic (e.g., gallic acid, protocatechuic acid and p-hydroxybenzoic acid) and organic acids (e.g., citric and fumaric acids) and presented antioxidant properties.
Autoevaluación formativa en inglés mediante la utilización de plataformas abiertas online de aplicación pluridisciplinar
(2017-06-29) Fernández Ruiz, Virginia; Romero Aguilera, Fátima; Morales Gómez, Patricia; Sánchez Mata, María de Cortés; Cámara Hurtado, María de la Montaña; Cordoba Diaz, Damian; Cordoba Diaz, Manuel; Girbés Juán, Tomas; Jimenez López, Pilar; Chaya Romero, Carolina; Urosa Sanz, Belén; Muñoz San Roque, Isabel
Nutritional and Phytochemical Composition of MediterraneanWild Vegetables after Culinary Treatment
(MDPI, 2020-11-28) García Herrera, Patricia; Morales Gómez, Patricia; Montaña Cámara, Montaña; Fernández Ruiz, Virginia; Tardío, Javier; Sánchez Mata, María Cortes
Studies are scarce on the nutritional and phytochemical composition of wild edible Mediterranean plants after culinary processing. This work provides the nutritional composition after culinary treatment (including dietary fiber and mineral composition) and bioactive compounds (folates, vitamin C and organic acids) of wild Rumex pulcher L., Silene vulgaris (Moench) Garcke. leaves, and wild Asparagus acutifolius L., Bryonia dioica Jacq., Humulus lupulus L., Tamus communis L. young shoots. Shoots better preserved their nutrients than leaves, due to their different tissue structure. Fresh and cooked wild greens present high dietary fiber values, and remained at remarkable levels after boiling. Na, K, Mg and Zn were lost in about 50% due to culinary processing, while Ca, Cu, Fe and Mn were more stable. Boiled leaves of S. vulgaris remained as a good Mn source. A portion of 100 g of most of the cooked analyzed species could cover a relevant percentage of the daily requirement of folates (R. pulcher and A. acutifolius providing more than 80%) and vitamin C (T. communis and A. acutifolius providing more than 35%).
Durum and Bread Wheat Flours. Preliminary Mineral Characterization and Its Potential Health Claims
(MDPI, 2021-05-08) Ciudad Mulero, María; Matallana González, María Cruz; Callejo, Mª Jesús; Carrillo, José M.; Morales Gómez, Patricia; Fernández Ruiz, Virginia
Wheat is one of the most important cereals in terms of its role in the human diet. The distribution of the nutrients in wheat grains depends largely on their morphology, the bran fraction being the richest in minerals, thus developing important functions related to human health. The main purpose of this study was to point out the potential nutritional and health claims related to the mineral composition based on the current European legislation in order to valorize the interesting wheat varieties traditionally consumed in Spain. The mineral composition (microelements: Fe, Cu, Mn, and Zn; and macrolements: Ca, Mg, Na, and K) were evaluated in different milling fractions (white flour, whole grain flour, and bran fraction) of 4 wheat varieties of durum (Triticum turgidum ssp. durum Linnaeus) and bread (Triticum aestivum Linnaeus) wheat. As expected, the mineral concentration was higher in the case of bran and whole grain flour, K and Mg being the principal minerals found. A difference between wheat genotype and harvesting year have been found. Moreover, regarding these preliminary results, some samples analysed in the present study met the conditions of use of different approved health claims that could support the possibility to consider wheat flours, especially whole grain flour and bran fraction as functional foods, but some did not.
Generación de materiales gráficos para el aprendizaje sobre el etiquetado de los alimentos, a través de la metología ApS
(2021-03-20) Sánchez Mata, María de Cortes; Cámara Hurtado, María de la Montaña; Fernández Ruiz, Virginia; Morales Gómez, Patricia; Matallana González, María Cruz; Pérez Rodríguez, María Luisa; García Herrera, Patricia; Cámara Hurtado, Rosa María; Dorta Pérez, Eva; Ciudad Mulero, María; Alonso Estéban, José Ignacio; Domínguez Díaz, Laura
Extrusion Cooking Effect on Carbohydrate Fraction in Novel Gluten-Free Flours Based on Chickpea and Rice
(MPDI, 2022-02-08) Ciudad Mulero, María; Niño Vega, Erika; García Herrera, Patricia; Pedrosa, Mercedes M.; Arribas, Claudia; Berrios, José De J.; Cámara Hurtado, Montaña; Fernández Ruiz, Virginia; Morales Gómez, Patricia
Extrusion cooking allows the development of value-added products from pulses, such as gluten-free snacks with added functional properties. The main objective of this study was to evaluate the changes induced by the extrusion process on the carbohydrate fraction (total carbohydrates, soluble sugars and oligosaccharides, dietary fiber, and arabinoxylans) of novel flour formulations based on chickpeas and rice enriched with different dietary fiber sources. Moreover, the influence of the addition of fiber-rich ingredients, such as Fibersol® and passion fruit, on the analyzed compounds was also evaluated. Sucrose was the main soluble sugar found in analyzed formulations, and raffinose was the prevalent oligosaccharide, followed by stachyose. The content of total α-galactosides tended to be higher after extrusion cooking. As a consequence of the extrusion treatment, the content of total and soluble dietary fiber was statistically increased in most of the analyzed samples. In general, no significant changes were observed in total arabinoxylan content as a consequence of the extrusion process, while the content of water-soluble arabinoxylans was significantly increased in extruded formulations. It was observed that the content of total available carbohydrates, stachyose, and water-soluble arabinoxylans were significantly influenced by the addition of passion fruit, Fibersol®, and both. The incorporation of these ingredients in gluten-free formulations based on chickpeas and rice allows one to obtain suitable functional formulations for the development of innovative, gluten-free, extruded snack-type products, which could be an interesting alternative for people with celiac disease.
Evolution of the nutritional composition of Hovenia dulcis Thunb. pseudofruit through maturation process
(EDP Sciences, 2015) Maieves, Helayne Aparecida; Hoffmann Ribani, Rosemary; Morales Gómez, Patricia; Sánchez Mata, María de Cortes
Native to Asia, Hovenia dulcis Thunb. (Rhamnaceae), known as Japanese grape, is also found in central and southern America, southern Europe and North Africa. The fruit is a small capsule, attached to peduncle or pseudofruit, which, when mature, is the edible part. In order to increase knowledge about the potential of these pseudofruits as an alternative to other fruits available in the market, or as a new ingredient for the food industry, this study aimed to characterize the nutritional value of H. dulcis peduncles harvested at different stages of maturation. Materials and methods. Samples of H. dulcis pseudofruit were collected for five months, from an immature stage to a senescent one (Hd01, Hd02, Hd03, Hd04 and Hd05), in Curitiba, Parana, Brazil. Analysis of moisture, ash, minerals (Ca, Mg, Na, K, Fe, Cu, Mn and Zn), proteins, lipids, vitamin C, available carbohydrates, soluble sugars and dietary fiber (soluble and insoluble) were performed. Analysis of variance (ANOVA) followed by Duncan’s test were applied to the analytical results. Results and discussion. Soluble sugar content increased during maturation, probably due to starch hydrolysis and water loss. This product (Hd02 to Hd05) can be considered an interesting source of dietary fiber, according to Brazilian and European regulations. Total ash content increased during the development of these pseudofruits, due to the concentration of minerals, by reducing moisture in the mature product. Conclusion. Together with fibers, Cu, Ca and Mn were the most relevant dietary contributions of mature H. dulcis peduncles, being a good means to improve the nutritional quality of modern diets, requiring further investigation of their sensory and nutritional characteristics.
Diseño e implantación de un sistema pluridisciplinar de autoevaluación formativa en inglés mediante la utilización de plataformas abiertas online
(2018-06-30) Cordoba Diaz, Manuel; Córdoba Díaz, Damián; Sánchez Mata, Maria de Cortes; Cámara Hurtado, María de la Montaña; Morales Gómez, Patricia; Fernández Ruiz, Virginia; Siljestrom Galache, Patricia; Regalado Reyes, Crsitina; Girbés Juan, Tomás; Jimenez López, Pilar