Publications by authors named "J Pardo-Nunez"
Article Synopsis
- Some people taste flavors differently because of genetics, especially when it comes to bitter tastes.
- In the study, mezcal drinkers were classified as non-tasters, medium tasters, or supertasters based on their ability to sense bitterness.
- Non-tasters liked mezcal more simply, while supertasters used fancier words to describe the flavors, showing that they experience mezcal differently.
Background: Agaves are mainly used to produce alcoholic beverages such as tequila, mezcal and bacanora. However, the leaves constitute more than 50% of the plant and are not used in the production process, so they are considered waste. This plant material can be used as a source of bioactive compounds such as terpenes, flavonoids and saponins.
View Article and Find Full Text PDFIn this study, the viability of the kenaf fibre use, alone or combined with cereal straw, vine shoots and olive mill dried waste, in the elaboration of specific substrates for the cultivation of Pleurotus ostreatus (Jacq. ex Fr.) Kummer, second mushroom in importance cultivated in Spain, is described.
View Article and Find Full Text PDF