A5087981258- Meat and Animal Product Quality
- Food Drying and Modeling
- Plant and soil sciences
- Cynara cardunculus studies
- Probiotics and Fermented Foods
- Protein Hydrolysis and Bioactive Peptides
- Bee Products Chemical Analysis
- Plant tissue culture and regeneration
- Insect and Pesticide Research
- Global Trade and Competitiveness
- Banana Cultivation and Research
- Cassava research and cyanide
- Natural Products and Biological Research
- Agricultural safety and regulations
- Microbial Metabolites in Food Biotechnology
- Animal Nutrition and Physiology
- Pomegranate: compositions and health benefits
- Agricultural and Food Production Studies
- Edible Oils Quality and Analysis
- Plant Physiology and Cultivation Studies
- Microencapsulation and Drying Processes
- Food Chemistry and Fat Analysis
- Postharvest Quality and Shelf Life Management
- Sensory Analysis and Statistical Methods
- Potato Plant Research
University of Córdoba
2000-2025
Universidad Central "Marta Abreu" de las Villas (UCLV)
2000-2016
Universidad Nacional de Colombia
2012
Universidad Central
2011
University of the Basque Country
2002
University of Florida
1970
Dry-fermented sausages are appreciated all over the world for their sensory characteristics. Carbohydrates (sugars) added during production process, type and quantity of which directly affect quality this product. However, there few data on role sugars instrumental parameters derived from Iberian pork. The objective was to determine effect different carbohydrate formulas ripening time dry-fermented pork sausages. Five batches were formulated with combinations concentrations carbohydrates...
Since the year 2011 Caribbean region has seen a massive seasonal influx of pelagic Sargassum. The proliferation this algae adversely affects island nations by deteriorating their coastal and marine ecosystems, like coral reefs; decreasing biodiversity, lowering water quality, while also diminishing tourism revenue, which may be economic backbone most countries in region. Sargassum seaweed its effects on Guadalupe Dominican Republic are directly linked to Sustainable Development Goal (SDG)...
The chemical and microbial characteristics as well the flavor aroma of Los Pedroches cheese made using aqueous extracts Cynara cardunculus L. flowers were compared with those cheeses manufactured humilis throughout ripening. two thistle species assayed found to have no appreciable effect on moisture, fat, protein, NaCl contents or its water activity, flavor, aroma; however, use C. resulted in reduced lactic acid content (p < 0.001) higher pH values 0.05) relative specimens produced...
Abstract A powdered vegetable coagulant obtained from the cardoon Cynara cardunculus and characterised as free of viable micro‐organisms, soluble stable without need for preservatives was evaluated, compared with crude aqueous extract, in batches Los Pedroches cheese, by determining various chemical, biochemical, microbiological sensory parameters. Parameters were monitored over 3 months ripening. High casein hydrolysis observed after 2 days The nitrogen values reached at end ripening 34%...
ABSTRACT: Most chemical components and water activity of an the Los Pedroches' brand ewes' milk cheese were not altered by frozen storage. Lactic acid concentration pH significantly different (p < 0.05) in control cheeses those kept storage for 3 6 months from stored 9 months. Proteolysis continued slowly during storage, with higher rates non protein nitrogen amino present at end period. Counts microorganisms, except enterococci, tended to decrease Freezing did affect microbiological...
ABSTRACT The aim of the present work was to study sensorial characteristics Los Pedroches cheese after freezing, monitoring effects speed and time frozen storage. Changes were observed in hardness, creaminess eyes cheeses 3‐months paste hardened, becoming less creamy, number size decreased substantially. However, these attributes remained unchanged during storage periods up 9 months. Odor, flavor intensity, acidity grainy modified as a consequence freezing process only affected cheese; this...
ABSTRACT This article reports on a study of the sensorial characteristics ewe milk cheese (Los Pedroches) made with animal rennet and two types coagulant obtained from cardoon Cynara cardunculus. The cheeses displayed less odor intensity: pungent acid odor; taste; slightly lighter color. They were harder firmer, but creamy than those vegetable (powdered [PVC] crude aqueous extract [CAE] C. cardunculus ). However, PVC showed organoleptic very similar to CAE After 90 days' ripening, more...
SUMMARY— The effect of storage temperature, time and atmosphere on the chemical organo‐leptic characteristics freeze‐dried avocado puree guacamole was studied using Waldin, Lula Booth‐8 varieties avocado. Oxidation rates were slower at 21°C than 38°% nitrogen atmospheres reduced peroxide formation. Significant differences existed in oxidation between also some instances. A logarithmic relationship found values air. Guacamole made with avocados unacceptable after 3 weeks air 38°C. Samples...
Ham (Jamón) is a product of great value in Spanish gastronomy, although experts have recommended reducing its consumption due to high salt content and relationship with cardio-vascular diseases the increase blood pressure it may cause. Therefore, objective this study was evaluate how reduction pig genetic line influence bioactivity boneless hams. For purpose, 54 hams were studied, 18 Iberian (RIB), white from commercial cross-bred pigs (RWC), salted traditionally processed (TIB) check if...
Butter is an important product for the dairy industry due to its particular sensory attributes and nutritional value, while variability of composition fatty acids in milk can alter physical properties butter acceptance by consumers. highly appreciated distinctive flavor aroma; however, one main drawbacks lies difficulty spreading it at low temperatures. Several types that are present market were used this study. We assessed samples regarding their texture, color properties, volatile organic...
Abstract BACKGROUND: Cheese‐makers have traditionally kept vegetable coagulants refrigerated until use, even though little was known of their microbiological quality or coagulant activity during storage. This study aimed to assess the efficacy lyophilisation, storage and frozen fresh extract as a means standardising in terms coagulation times, pH quality. RESULTS: Neither nor time lyophilised extracts significantly modified 1 year; however, changes were observed following storage, more...
Summary The moisture sorption isotherms of whole wheat flour were determined at 10, 20 and 30 °C over a relative humidity range 10–90%. Two models applied to the experimental data: Guggenheim–Anderson–de Boer (GAB) Caurie models. goodness fit mathematical was statistically evaluated by means root mean square per cent error (%RMS), obtaining values between 1.44 1.05 for GAB, 2.69 2.57 model. Hence, both provided good data. isosteric heat calculated using two methods: Clausius–Clapeyron...
The effect of starter cultures on the physico-chemical and biochemical features Los Pedroches cheese made by using Cynara Cardunculus L extracts as vegetable coagulant was assessed. Specimens containing no (vats A C) others to which a lactic acid added B D) were stored either under typical farmhouse ripening conditions B) or in controlled chamber at 14°C 80% relative humidity C for 90 days. addition where found have appreciable moisture, fat, protein, ash, NaCl, Ca P contents cheese, nor its...
Salmorejo is a traditional Spanish food made of raw tomatoes, bread, garlic, and virgin olive oil. The industry aims to satisfy consumer demand for ready-to-eat salmorejo while trying maintain characteristics the homemade product. In this work, we have assessed physical-chemical color parameters, radical scavenging activity, total polyphenol, lycopene, β-carotene contents pasteurized commercial salmorejo, as well (raw) samples. Our results showed that heat treatment had significant influence...
The monolayer values at 30°C of 17 spices various botanical families, obtained from different parts the plant and commercially marketed in diverse forms, were determined stepwise moisture adsorption data four relative humidities over lower 50% water activity (a w) by using BET GAB equations. Fitting was similarly good for five spices, better equation other another three, experimental results provided remaining species being fitted neither equation. three-parameter model not always larger...
ABSTRACT: Rheological characteristics of pimento purée were investigated at different temperatures (5 to 40 °C). The serum was a cloudy liquid (0to40 μm particles) with Newtonian behavior, and flow activation energy 25.9 kJ/ mol. power law model applied fit the pseudoplastic behavior purée. for flow, evaluated Arrhenius‐Guzman equation, low depended on variety. A modified Krieger‐Dougherty 2 parameters proposed describe effect wet pulp fraction relative viscosity. In semi‐empirical model,...