Analysis of the Main Components of the Aguamiel Produced by the Maguey-Pulquero (Agave mapisaga) throughout the Harvest Period-Reference-Cited by-同舟云学术

Analysis of the Main Components of the Aguamiel Produced by the Maguey-Pulquero (Agave mapisaga) throughout the Harvest Period

Published:2008-04-23 Issue:10 Volume:56 Page:3682-3687
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Ortiz-Basurto Rosa Isela¹,Pourcelly Gérald¹,Doco Thierry¹,Williams Pascale¹,Dornier Manuel¹,Belleville Marie-Pierre¹

Affiliation:

1. Institut Européen des Membranes (IEM), ENSCM, UM2, CNRS, Université de Montpellier II, CC 047, Place Eugène Bataillon, 34095 Montpellier, France; UMR 1083 Sciences pour l′œnologie INRA, SupAgro, UM1, 2 place Viala, F-34060 Cedex Montpellier, France; UMR 95 Qualisud, CIRAD, Montpellier SupAgro, 73 rue Jean-François Breton, TA B-95/16, 34398 Montpellier Cedex 5, France; and Universidad Tecnológica de Tecamachalco, Avenida Universidad Tecnológica No. 1, Tecamachalco Puebla, Mexico

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/jf072767h

Reference23 articles.

1. Characterization of bacterial diversity inPulque, a traditional Mexican alcoholic fermented beverage, as determined by 16S rDNA analysis

2. Classification of fermented foods: worldwide review of household fermentation techniques

3. Agave Juice, Fermentation and Chemical Composition Studies of Some Species

4. Monoxenic production of the entomopathogenic nematode Steinernema carpocapsae using culture media containing agave juice (aguamiel) from Mexican maguey-pulquero (Agave spp). Effects of the contents of nitrogen, carbohydrates and fat on infective juvenile production

5. The measurement of drinking patterns and consequences in Mexico

Cited by 79 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Production of an Ice Cream Base with Added Lacticaseibacillus rhamnosus GG and Aguamiel Syrup: Probiotic Viability and Antihypertensive Capacity;Dairy;2024-07-31

2. A Semi-Continuous Fermentation Process for Pulque Production Using Microfiltration-Sterilized Aguamiel and Aseptic Conditions to Standardize the Overall Quality of the Beverage;Fermentation;2024-06-28

3. Fermented beverages among indigenous Latin American societies;Frontiers in Sustainable Food Systems;2024-06-13

5. Disentangling the gut bacterial communities of the agave weevil, Scyphophorus acupunctatus (Coleoptera: Curculionidae);Symbiosis;2024-02-29