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Water Activity in Selected High-Moisture Foods
The water activity, moisture, sodium chloride content, and pH of samples of 73 different selected types of Spanish high-moisture foods including meat, fish and dairy products, fruits, vegetables, andExpand
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Influence of animal and vegetable rennet on the physicochemical characteristics of Los Pedroches cheese during ripening
Abstract The effects of rennet type (animal or vegetable) on the physicochemical characteristics (moisture, fat, protein, lactose, lactic acid, NaCl, ash, water activity, pH and nitrogen fractions:Expand
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Use of powdered vegetable coagulant in the manufacture of ewe's milk cheeses
A powdered vegetable coagulant obtained from the cardoon Cynara cardunculus and characterised as free of viable micro-organisms, soluble and stable without the need for preservatives was evaluated,Expand
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Chemical and microbiological characteristics of ewes' milk cheese manufactured with extracts from flowers of Cynara cardunculus and Cynara humilis as coagulants.
The chemical and microbial characteristics as well as the flavor and aroma of Los Pedroches cheese made using aqueous extracts of Cynara cardunculus L. flowers were compared with those of cheesesExpand
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Effect of starter cultures on the physico‐chemical and biochemical features in ewe cheese made with extracts from flowers of Cynara cardunculus L
The effect of starter cultures on the physico-chemical and biochemical features of Los Pedroches cheese made by using Cynara Cardunculus L extracts as vegetable coagulant was assessed. Specimens ofExpand
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SENSORY CHARACTERISTICS OF EWE MILK CHEESE MADE WITH THREE TYPES OF COAGULANT: CALF RENNET, POWDERED VEGETABLE COAGULANT AND CRUDE AQUEOUS EXTRACT FROM CYNARA CARDUNCULUS
This article reports on a study of the sensorial characteristics of ewe milk cheese (Los Pedroches) made with animal rennet and two types of coagulant obtained from the cardoon Cynara cardunculus.Expand
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Evolución de algunos grupos microbianos durante la maduración del queso de Los Pedroches
The evolution of main microbial groups of the Los Pedroches cheese during ripening and the effect of commercal lactic cultures inoculation in different periods of year were studied. The microbialExpand
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Microbial study of farmhouse ewe cheese during storage in olive oil.
The effect of storing farmhouse ewe cheese in oil and in vacuo over long periods of time on physicochemical properties (water activity and pH) and the microbiota of the cheese was investigated. TheExpand
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A Comminution Model for Secondary Fragmentation Assessment for Block Caving
Predicting the rock fragmentation obtained in drawpoints or secondary fragmentation is crucial in Block caving application since many engineering decisions are based on this key variable. These canExpand
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Septic arthritis and pseudogout.
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