Preliminary Investigation on the Physicochemical and Functional Properties of Commercial Found in Spanish Supermarkets.

is a traditional Spanish food made of raw tomatoes, bread, garlic, and virgin olive oil. The food industry aims to satisfy consumer demand for ready-to-eat while trying to maintain characteristics of the homemade product. In this work, we have assessed physical-chemical and color parameters, radical scavenging activity, and total polyphenol, lycopene, and β-carotene contents of raw and pasteurized commercial , as well as homemade (raw) samples.

Use of recombinant cyprosin in the manufacture of ewe's milk cheese.

A recombinant cyprosin from the cardoon (Cynara cardunculus L.) was assayed and compared with calf rennet in batches of ewes' milk cheese by determining different chemical, biochemical, and microbiological parameters over 4 months of ripening. There were no differences between the two types of coagulants in most chemical parameters, a(w), and pH.

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. The storage conditions were found to scarcely influence the sample pH. Also, the initial water activity (a(w) = 0.

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 cheeses manufactured with extracts of Cynara humilis L. throughout ripening.

Changes in water activity and some microbial groups during storage of pet feed.

The effect of exposure of different pet feed samples to the typical temperature and moisture conditions of many months of the year (9 degrees C and 80% RH) on water activity (aw), pH and growth of various microbial groups (mesophilic aerobic bacteria, fungi and yeasts) was studied. The storage conditions were found to scarcely influence the samples pH, with no significant changes relative to the initial values (the standard deviation was 0.04 and the coefficient of variation 0.