[EN] The recent development of a novel family of power ultrasonic transducers with extensiveradiating surfaces represents a step forward in the implementation of new airborne powerultrasonic (APU) technologies for drying ...

[EN] The main goal of this Thesis was to determine the influence of the main processing stages involved in obtaining natural extracts with high antioxidant potential from byproducts originating in the olive oil industry. Firstly, ...

[ES] El hígado de cerdo es considerado un co-producto en las industrias cárnicas representando aproximadamente el 3% del peso de la canal. Actualmente, el aprovechamiento del hígado para consumo es muy bajo debido ...

[EN] Dry-cured meat products are of great importance in the food industry. Meat structure it is very prone to suffer case-hardening during drying and, as a consequence, natural convection conditions must be used. However, ...

[EN] The effect of drying air temperature and power ultrasound (US) application on the drying curves of apples (var. Granny Smith) and on the quality (total polyphenol (TPC) and flavonoid (FC) contents, the antioxidant ...

[ES] El jamón es un producto muy apreciado gracias a sus características organolépticas, por lo que algún defecto en éstas, como por ejemplo en su textura, supone un problema relevante. Los tratamientos térmicos moderados ...

[EN] Food properties change during processing, altering the quality of the final product. Sometimes, the important causal relationships are not well known and thus process management is difficult. This is especially true ...

[EN] Background: Low-temperature drying is considered to be a promising technique for food processing. It preserves thermolabile compounds and might be intensified by acoustic assistance. The effect of acoustic assistance ...