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Listar por autor "Ozuna López, César"

Mostrando ítems 1-11 de 11

Agave Syrup as an Alternative to Sucrose in Muffins: Impacts on Rheological, Microstructural, Physical, and Sensorial Properties

Ozuna, César; Trueba-Vázquez, Eugenia; Moraga Ballesteros, Gemma; Llorca Martínez, Mª Empar; Hernando Hernando, Mª Isabel (MDPI AG, 2020-07)

[EN] Natural sweeteners, such as agave syrup, might be a healthy alternative to sucrose used in sweet bakery products linked to obesity. We evaluated the effect of sucrose replacement by agave syrup on rheological and ...
Cooking methods determine chemical composition and functional properties of squash blossoms: A study of microstructural and bioaccessibility changes

Castañeda-Rodríguez, R.; Quiles Chuliá, Mª Desamparados; Hernando Hernando, Mª Isabel; Ozuna López, César (Elsevier, 2024-03)

[EN] This research aimed to evaluate the effect of different cooking methods (boiling, stir-frying, and steaming) on the microstructure, moisture, fat, protein, and glucose-derived carbohydrate contents, and the bioactive ...
Estudio de la aplicación de ultrasonidos de alta intensidad en sistemas sólido-líquido y sólido-gas. Influencia en la cinética de transporte de materia y en la estructura de los productos

Ozuna López, César (Editorial Universitat Politècnica de València, 2014-01-07)

En los últimos años, la aplicación de Ultrasonidos de Alta Intensidad (US) en procesos alimentarios ha despertado un gran interés debido a su capacidad para intensificar los fenómenos de transporte de materia. Esta ...
How to cook Yucca spp. flowers? An analysis of their chemical composition, microstructure, and bioactive compound bioaccessibility

Castañeda-Rodríguez, Rey; Quiles Chuliá, Mª Desamparados; Llorca Martínez, Mª Empar; Ozuna, César (Elsevier BV, 2024-06)

[EN] Yucca flowers are of great importance in traditional Mexican cuisine for their flavor and nutritional properties; however, they are rarely consumed raw. This study aimed to evaluate the effect of different cooking ...
Improvement of water transport mechanisms during potato drying by applying ultrasound

Ozuna López, César; Cárcel Carrión, Juan Andrés; García Pérez, José Vicente; Mulet Pons, Antonio (Wiley, 2011-11)

Background: The drying rate of vegetables is limited by internal moisture diffusion and convective transport mechanisms. The increase of drying air temperature leads to faster water mobility; however, it provokes quality ...
Influence of high intensity ultrasound application on mass transport, microstructure and textural properties of pork meat (Longissimus dorsi) brined at different NaCl concentrations

Ozuna López, César; Puig Gómez, Consuelo Ana; García Pérez, José Vicente; Mulet Pons, Antonio; Cárcel Carrión, Juan Andrés (Elsevier, 2013-11)

[EN] The aim of this work was to evaluate the effect of high intensity ultrasound and NaCl concentration on the brining kinetics (5 ± 1 C) of pork loin as well as its influence on the textural and microstructural changes. ...
Influence of material structure on air-borne ultrasonic application in drying

Ozuna López, César; Gomez Alvarez-Arenas, Tomas; Riera, Enrique; Cárcel Carrión, Juan Andrés; García Pérez, José Vicente (Elsevier, 2014-05)

[EN] This work aims to contribute to the understanding of how the properties of the material being dried affect air-borne ultrasonic application. To this end, the experimental drying kinetics (40 C and 1 m/s) of cassava ...
INFLUENCIA DE LA CONCENTRACIÓN DE LA SALMUERA EN EL TRANSPORTE DE AGUA Y SAL DURANTE EL SALADO DE LOMO DE CERDO (LONGISSIMUS DORSI)

Ozuna López, César (Universitat Politècnica de València, 2011-11-30)

El salado de carne de cerdo en salmuera supone una alternativa al salado en seco y presenta la ventaja de acelerar los procesos de transferencia de materia. Normalmente, en este tipo de salado se utilizan salmueras saturadas ...
Low-Temperature drying of salted cod (Gadus morhua) assisted by high power ultrasound: Kinetics and physical properties

Ozuna López, César; Cárcel Carrión, Juan Andrés; Walde, Per M.; García Pérez, José Vicente (Elsevier, 2014-06)

[EN] Low-temperature convective drying could be considered an affordable alternative to conventional freeze-drying for foodstuffs. The process intensification should be based on non-thermal technologies, such as power ...
Modeling Ultrasonically Assisted Convective Drying of Eggplan

García Pérez, José Vicente; Ozuna López, César; Ortuño Cases, Carmen; Cárcel Carrión, Juan Andrés; Mulet Pons, Antonio (Taylor & Francis, 2011)

[EN] Modeling constitutes a fundamental tool with which to analyze the influence of ultrasound on mass transfer phenomena during drying. In this work, the study of the effect of power ultrasound application on the drying ...
Ultrasonically enhanced desalting of cod (Gadus morhua). Mass transport kinetics and structural changes

Ozuna López, César; Puig Gómez, Consuelo Ana; García Pérez, José Vicente; Cárcel Carrión, Juan Andrés (Elsevier, 2014-11)

The search for an alternative means of reconstituting dried and salted products prior to consumption is of relevance for the food industry. New techniques should speed up the process while causing minimum impact on product ...