Influence of thermal effect on sugars composition of Mexican Agave syrup-Reference-Cited by-同舟云学术

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Influence of thermal effect on sugars composition of Mexican Agave syrup

Published:2015-04-13 Issue: Volume: Page:1-6
ISSN:1947-6337
Container-title:CyTA - Journal of Food
language:en
Short-container-title:CyTA - Journal of Food

Author:

Muñiz-Márquez Diana B.,Contreras Juan C.,Rodríguez Raúl,Mussatto Solange I.,Wong-Paz Jorge E.,Teixeira José A.,Aguilar Cristóbal N.

Funder

National Council of Science and Technology (Mexico)

Publisher

Informa UK Limited

Subject

Industrial and Manufacturing Engineering,General Chemical Engineering,General Chemistry,Food Science

Link

http://www.tandfonline.com/doi/pdf/10.1080/19476337.2015.1028452

Reference22 articles.

1. Thermal properties of agave fructans (Agave tequilana Weber var. Azul)

2. Inulin-type fructans: A review on different aspects of biochemical and pharmaceutical technology

3. Azúcares en agaves (Agave tequilana Weber) cultivados en el Estado de Guanajuato

4. A rapid and sensitive method for the quantitation of microgram quantities of protein utilizing the principle of protein-dye binding

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1. Fermentation of Agave americana L. sap produced in Cayambe – Ecuador;Bionatura;2023-03-15

2. Agave Syrup: Chemical Analysis and Nutritional Profile, Applications in the Food Industry and Health Impacts;International Journal of Environmental Research and Public Health;2022-06-08

3. Agave syrup: An alternative to conventional sweeteners? A review of its current technological applications and health effects;LWT;2022-06

4. Fructooligosaccharides as Prebiotics, their Metabolism, and Health Benefits;Probiotics, Prebiotics and Synbiotics;2022-01-07

5. Development and Characterization of Pleurotus ostreatus Mushroom—Wheat Bread;Starch - Stärke;2021-10-20

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