Physicochemical and Microbiological Quality Assessment of Artisanal and Commercial Recipes of Cucurbita ficifolia Jams with High Sensory Acceptability.

Artisanal cayote jam consumption is widespread in Latin-American countries. This jam is prepared from the pulp of Cucurbita ficifolia Bouché. Here, an artisanal cayote jam recipe and a reduced-calorie artisanal cayote jam recipe were defined through sensory analysis.

Cassava starch extraction with a polygalacturonase from a wild yeast strain with disintegration activity on plant tissues.

The objective of the present study was to optimize an enzymatic starch extraction process from cassava roots using a polyglacturonase (PGase) from a wild yeast strain (Wickerhanomyces anomalus). The supernatant of W. anomalus culture, with PGase activity, was used as source of enzyme (enzymatic extract, EE).

Microbiological and physicochemical analysis of yateí (Tetragonisca angustula) honey for assessing quality standards and commercialization.

Due to the interest in the production and trading of yateí (Tetragonisca angustula) honey in the province of Misiones, Argentina, in this work we assessed microbiological and physicochemical parameters in order to contribute to the elaboration of standards for quality control and promote commercialization. Results showed that yateí honey samples had significantly different microbiological and physicochemical characteristics in comparison to established quality standards for Apis mellifera honey. Thus, we observed that values for pH (3.