Search Results - "Ozuna, César"

Non-thermal Technologies as Alternative Methods for Saccharomyces cerevisiae Inactivation in Liquid Media: a Review by Paniagua-Martínez, Ingrid, Ramírez-Martínez, Alejandra, Serment-Moreno, Vinicio, Rodrigues, Sueli, Ozuna, César

“…The ongoing demand for high-quality processed foods which would preserve their natural and fresh-like characteristics has awakened a growing interest in…”
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Effect of Acid Marination Assisted by Power Ultrasound on the Quality of Rabbit Meat by Ozuna, César, Cerón-García, Abel, Ochoa-Montes, Diana A., Gómez-Salazar, Julián Andrés, Sosa-Morales, Maria Elena

“…The consumption of rabbit meat is scarce in Mexico, despite its good taste and high protein content. Acid marination may be an option to introduce this meat…”
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Changes in phenolics and flavonoids in amaranth and soybean sprouts after UV‐C treatment by García‐Mosqueda, Cristina, Cerón‐García, Abel, León‐Galván, Ma. Fabiola, Ozuna, César, López‐Malo, Aurelio, Sosa‐Morales, María Elena

“…Sprouts, mainly from cereals, legumes, and some pseudo‐cereals, are rich in nutrients and contain biocompounds, making them attractive for consumption. This…”
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Nonanal, a volatile organic compound, improves the techno-functional, nutritional, and nutraceutical properties of the common bean (Phaseolus vulgaris L.) by Razo-Belmán, Rosario, Castañeda-Rodríguez, Rey, Heil, Martin, Ozuna, César

“…•Volatile nonanal (VN) reduced the cooking time in the common bean (CB).•VN increased the protein content (16 %) in the raw CB.•VN improved raw CB phenolic and…”
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Optimization of gluten-free muffin formulation with agavin-type fructans as fat and sucrose replacer using response surface methodology by Nieto-Mazzocco, Elizabeth, Saldaña-Robles, Adriana, Franco-Robles, Elena, Mireles-Arriaga, Ana Isabel, Mares-Mares, Everardo, Ozuna, César

“…•Functional gluten-free muffins were developed using agavin-type fructans.•Agavin-type fructans were used as sucrose and fat replacer.•Functional muffins…”
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Valorization of avocado ( Persea americana ) residual paste: Microwave-assisted extraction, optimization and addition to an artisanal pork ham by Campos-González, Nill, Gómez-Salazar, Julián Andrés, Cerón-García, Abel, Ozuna, César, Saldaña-Robles, Alberto, Sáyago-Ayerdi, Sonia G., Sosa-Morales, María Elena

“…ABSTRACTRecovering biocompounds from industrial by-products is crucial to avoid food waste. Microwave-assisted extraction (MAE) has been employed to recover…”
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Consumer perception of insects as food: Mexico as an example of the importance of studying socio‐economic and geographical differences for decision‐making in food development by Escalante‐Aburto, Anayansi, Rodríguez‐Sifuentes, Lucio, Ozuna, César, Mariscal‐Moreno, Rosa María, Mulík, Stanislav, Guiné, Raquel, Chuck‐Hernández, Cristina

“…Summary Mexico is a multi‐diverse country where insect consumption has been associated with traditional practices. Nevertheless, there are no studies regarding…”
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Influence of material structure on air-borne ultrasonic application in drying by Ozuna, César, Gómez Álvarez-Arenas, Tomás, Riera, Enrique, Cárcel, Juan A., Garcia-Perez, Jose V.

“…•The efficiency of the application of air-borne ultrasound (SDUP) during drying was assessed for different products.•SDPU exhibited a linear relationship with…”
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Improvement of water transport mechanisms during potato drying by applying ultrasound by Ozuna, César, Cárcel, Juan A, García-Pérez, José V, Mulet, Antonio

“…BACKGROUND: The drying rate of vegetables is limited by internal moisture diffusion and convective transport mechanisms. The increase of drying air temperature…”
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Modeling Ultrasonically Assisted Convective Drying of Eggplant by García-Pérez, José V., Ozuna, César, Ortuño, Carmen, Cárcel, Juan A., Mulet, Antonio

“…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…”
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Dielectric Properties of Beverages (Tamarind and Green) Relevant to Microwave‐Assisted Pasteurization by González‐Monroy, Arnold David, Kaur Kataria, Tejinder, Olvera‐Cervantes, José Luis, Corona‐Chávez, Alonso, Ozuna, César, Rodríguez‐Hernández, Gabriela, Sosa‐Morales, María Elena

“…Dielectric properties (DPs) of two beverages, tamarind and a green drink (based on mix fruits of pineapple, guava, lemon, and nopal), were studied. The DPs…”
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Optimization of sorghum, rice, and amaranth flour levels in the development of gluten‐free bakery products using response surface methodology by Nieto‐Mazzocco, Elizabeth, Saldaña‐Robles, Adriana, Franco‐Robles, Elena, Rangel‐Contreras, Ana Karen, Cerón‐García, Abel, Ozuna, César

“…Gluten replacement is one of the most challenging issues for the bakery industry. The aim of this work was to optimize rice, sorghum, and amaranth flour levels…”
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Agave syrup: An alternative to conventional sweeteners? A review of its current technological applications and health effects by Ozuna, César, Franco-Robles, Elena

“…Agave syrup (AS) has recently gained popularity in the market for healthy, organic, functional, and diabetic foods. This trend is due to its natural origin and…”
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Electrically induced changes in amaranth seed enzymatic activity and their effect on bioactive compounds content after germination by Ozuna, César, Cerón-García, Abel, Elena Sosa-Morales, Ma, Salazar, Julián Andrés Gómez, Fabiola León-Galván, Ma, del Rosario Abraham-Juárez, Ma

“…Electric treatment applied to seeds and sprouts can change their phytochemical composition. However, only a handful of studies have investigated the effects of…”
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Performance of individual antioxidants and their blend during repeated frying of tortilla chips by García‐Pérez, Andrea, Muñoz-Hernández, José Enrique, Guzmán‐Corona, Claudia, Cerón‐García, Abel, Ozuna, César, Sosa‐Morales, María Elena

“…The performance of palm olein (PO) with different antioxidants during the repeated frying of tortilla chips was analyzed. Butylated hydroxytoluene (BHT) at…”
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Volatile Organic Compounds: A Review of Their Current Applications as Pest Biocontrol and Disease Management by Razo-Belman, Rosario, Ozuna, César

“…Sustainable agriculture is the most desired solution to ensure food security for the growing world population and to face climate change. Furthermore,…”
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Cooking methods determine chemical composition and functional properties of squash blossoms: A study of microstructural and bioaccessibility changes by Castañeda-Rodríguez, Rey, Quiles, Amparo, Hernando, Isabel, Ozuna, César

“…[Display omitted] •In squash blossoms (SB), boiling causes loss of the structural integrity and hydrosoluble compounds.•Stir-frying provokes loss of the…”
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Innovative applications of high-intensity ultrasound in the development of functional food ingredients: Production of protein hydrolysates and bioactive peptides by Ozuna, César, Paniagua-Martínez, Ingrid, Castaño-Tostado, Eduardo, Ozimek, Lech, Amaya-Llano, Silvia L.

“…In recent years, the research on functional peptide generation for the development of functional foods has focused, among other issues, on the enhancement of…”
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The synergistic effect of thurincin H and power ultrasound: An alternative for the inactivation of Listeria innocua ATCC 33090 and Escherichia coli K-12 in liquid food matrices by Ruiz-De Anda, Daniela, Casados-Vázquez, Luz E., Ozuna, César

“…Bacteriocins and power ultrasound (PU) are two technologies that could be explored conjointly as a potential food preservative. Currently, there is no…”
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Mexican edible flowers: Cultural background, traditional culinary uses, and potential health benefits by Mulík, Stanislav, Ozuna, César

“…In recent decades, there has been a rise in the use of edible flowers in the world cuisine in order to make visually plain dishes more appealing. However,…”
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