Image from Google Jackets

Processing of fructans and oligosaccharides from Agave plants

Tipo de material: TextoTextoSeries ; Processing and Impact on Active Components in Food, p.121-129, 2014Trabajos contenidos:
  • Carranza, C.O
  • Fernandez, A.A
  • Bustillo Armendáriz, G.R
  • López-Munguía, A
Tema(s): Recursos en línea: Resumen: Agave plants have been part of human food and rituals since Mesoamerican civilizations and are now the raw material of distilled spirit beverages like tequila and mezcal. Nevertheless, they are also a natural source of fructans, known as agavins that may be considered the functional components of both traditional products such as aguamiel and pulque, and neutraceuticals for the formulation of functional products. In this chapter the structure, biosynthesis and nutritional properties of agave fructans are reviewed, as well as the main unit operations involved in new processing alternatives. Finally the market potential for agavins is discussed.
Tags from this library: No tags from this library for this title. Log in to add tags.
Star ratings
    Average rating: 0.0 (0 votes)
Holdings
Item type Current library Collection Call number Status Date due Barcode
Documentos solicitados Documentos solicitados CICY Documento préstamo interbibliotecario Ref1 B-17025 (Browse shelf(Opens below)) Available

Agave plants have been part of human food and rituals since Mesoamerican civilizations and are now the raw material of distilled spirit beverages like tequila and mezcal. Nevertheless, they are also a natural source of fructans, known as agavins that may be considered the functional components of both traditional products such as aguamiel and pulque, and neutraceuticals for the formulation of functional products. In this chapter the structure, biosynthesis and nutritional properties of agave fructans are reviewed, as well as the main unit operations involved in new processing alternatives. Finally the market potential for agavins is discussed.

There are no comments on this title.

to post a comment.