Manuel Alvarez-Ortí

Profesor Titular de Universidad

Universidad de Castilla-La Mancha - Campus de Albacete

Spain

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About

Manuel Alvarez-Ortí is a Profesor Titular de Universidad at Universidad de Castilla-La Mancha - Campus de Albacete, Spain. His research focuses on the nutritional enhancement of food products through innovative uses of agricultural by-products and waste materials. Recent articles highlight his work on functional ingredients for bakery items, the optimization of lipid profiles in various food products, and the sustainable production of oils from plant sources.

Articles (19)

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2025

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2022

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2021

Collaborators (5)

Susana Machado

University of Porto

PORTUGAL

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José E. Pardo

University of Castilla-La Mancha

SPAIN

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Rita C. Alves

University of Porto

PORTUGAL

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Adrián Rabadán

Assistant professor

Universidad de Castilla-La Mancha - Campus de Albacete

SPAIN

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Jesús Lozano

Full Professor (Catedrático de Universidad)

Universidad de Extremadura

SPAIN

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Manuel Alvarez-Ortí

Research Interests

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About

Articles (19)

Sensory and Lipid Profile Optimization of Functional Brownies Through Cold-Pressed Nut Oil Substitution for Butter

Nutritional Enhancement of Crackers Through the Incorporation of By-Products from the Frozen Pumpkin Industry

Reformulation of Puff Pastry Using Oils from Agri-Food Residues, Chia, and Poppy Seeds to Produce a Functional Spanish Cake: ‘Miguelitos de la Roda’

Use of Different O/W or W/O Emulsions as Functional Ingredients to Reduce Fat Content and Improve Lipid Profile in Spanish Cured Processed Meat Product (‘Chorizo’)

Defatted Flaxseed Flour as a New Ingredient for Foodstuffs: Comparative Analysis with Whole Flaxseeds and Updated Composition of Cold-Pressed Oil

Enhancing Brioche Bread with Emulsified Seed and Nut Oils: Nutritional and Sustainable Benefits

Impact of Button Mushroom Stem Residue as a Functional Ingredient for Improving Nutritional Characteristics of Pizza Dough

Utilization of Flours Derived from the Waste from the Frozen Vegetable Industry for Bakery Product Production

Non-destructive fluorescence spectroscopy for quality evaluation of almond oils extracted from roasted kernel

Analysis of Nutritional Characteristics and Willingness to Pay of Consumers for Dry-Cured Sausages (Salchichón) Made with Textured Seed Oils

Effects of Animal Fat Replacement by Emulsified Melon and Pumpkin Seed Oils in Deer Burgers

Substitution of Pork Fat by Emulsified Seed Oils in Fresh Deer Sausage (‘Chorizo’) and Its Impact on the Physical, Nutritional, and Sensory Properties

A holistic approach to pressure almond oil production

Characterization of Chia Seeds, Cold-Pressed Oil, and Defatted Cake: An Ancient Grain for Modern Food Production

E-Nose Discrimination of Almond Oils Extracted from Roasted Kernels

Nutritional and Chemical Characterization of Poppy Seeds, Cold-Pressed Oil, and Cake: Poppy Cake as a High-Fibre and High-Protein Ingredient for Novel Food Production

Development of Seed-Oil Based Dried Sausages, Considering Physicochemical and Nutritional Quality and the Role of Food Neophobia

Elaboration of Cookies Using Oils and Flours from Seeds and Nuts: Effects on Technological, Nutritional and Consumer Aspects

Whole or Defatted Sesame Seeds (Sesamum indicum L.)? The Effect of Cold Pressing on Oil and Cake Quality

Collaborators (5)

Susana Machado

José E. Pardo

Rita C. Alves

Adrián Rabadán

Jesús Lozano

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