MARC details
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02593nam a2200289Ia 4500 |
| 003 - CONTROL NUMBER IDENTIFIER |
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MX-MdCICY |
| 005 - DATE AND TIME OF LATEST TRANSACTION |
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20250625162447.0 |
| 040 ## - CATALOGING SOURCE |
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| Transcribing agency |
CICY |
| 090 ## - LOCALLY ASSIGNED LC-TYPE CALL NUMBER (OCLC); LOCAL CALL NUMBER (RLIN) |
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| Classification number (OCLC) (R) ; Classification number, CALL (RLIN) (NR) |
B-20354 |
| 008 - FIXED-LENGTH DATA ELEMENTS--GENERAL INFORMATION |
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250602s9999 xx |||||s2 |||| ||und|d |
| 245 10 - TITLE STATEMENT |
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| Title |
Research opportunities: Traditional fermented beverages in Mexico. Cultural, microbiological, chemical, and functional aspects |
| 490 0# - SERIES STATEMENT |
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| Volume/sequential designation |
Food Research International, 147, p.110482, 2021 |
| 520 3# - SUMMARY, ETC. |
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| Summary, etc. |
In Mexico, close to 200 fermented products have been described, of which, approximately 20 are beverages. They were obtained through rustic and ancestral fermentation methods by different indigenous Mexican communities; most of them were used in ceremonies, agricultural work, and other occasions. For their elaboration, different substrates obtained from plants are used, where uncontrolled and low-scale spontaneous anaerobic fermentation occurs. In Mexico, some of these products are considered as nutritional sources and functional beverages; the study of those products has revealed the presence of multiple compounds of biological importance. Additionally, elder generations attribute healing properties against diverse illnesses to these beverages. The aim of this review is to highlight the available information on twelve traditional Mexican fermented beverages, their traditional uses, and their fermentation processes along with toxicological, chemical, nutritional, and functional studies as seen from different areas of investigation. In the literature, pulque, cocoa, and pozol were the beverages with the greatest amount of described health properties; sendechó and guarapo were less characterized. Polyphenols, gallic and ferulic acid, anthocyanins and saponins were the most abundant molecules in all beverages. Finally, it is important to continue this research in order to determine the microorganisms that are involved in the fermentation process, as well as the organoleptic and beneficial properties they lend to the traditional Mexican fermented beverages. |
| 650 14 - SUBJECT ADDED ENTRY--TOPICAL TERM |
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| Topical term or geographic name entry element |
FERMENTED BEVERAGES IN MEXICO |
| 650 14 - SUBJECT ADDED ENTRY--TOPICAL TERM |
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| Topical term or geographic name entry element |
FOOD FERMENTATION |
| 650 14 - SUBJECT ADDED ENTRY--TOPICAL TERM |
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| Topical term or geographic name entry element |
MICROBIOLOGY |
| 650 14 - SUBJECT ADDED ENTRY--TOPICAL TERM |
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| Topical term or geographic name entry element |
TRADITIONAL FOOD |
| 650 14 - SUBJECT ADDED ENTRY--TOPICAL TERM |
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| Topical term or geographic name entry element |
FUNCTIONAL BENEFITS |
| 700 12 - ADDED ENTRY--PERSONAL NAME |
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| Personal name |
Robledo-Márquez, K. |
| 700 12 - ADDED ENTRY--PERSONAL NAME |
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| Personal name |
Ramírez, V. |
| 700 12 - ADDED ENTRY--PERSONAL NAME |
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| Personal name |
González-Córdova, A. F. |
| 700 12 - ADDED ENTRY--PERSONAL NAME |
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| Personal name |
Ramírez-Rodríguez, Y. |
| 700 12 - ADDED ENTRY--PERSONAL NAME |
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| Personal name |
García-Ortega, L. |
| 700 12 - ADDED ENTRY--PERSONAL NAME |
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| Personal name |
Trujillo, J. |
| 856 40 - ELECTRONIC LOCATION AND ACCESS |
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| Uniform Resource Identifier |
<a href="https://drive.google.com/file/d/1awRa7xO0TY8Rt9Mb_A5xy4ZCgK_5kkSX/view?usp=drivesdk">https://drive.google.com/file/d/1awRa7xO0TY8Rt9Mb_A5xy4ZCgK_5kkSX/view?usp=drivesdk</a> |
| Public note |
Para ver el documento ingresa a Google con tu cuenta: @cicy.edu.mx |
| 942 ## - ADDED ENTRY ELEMENTS (KOHA) |
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| Source of classification or shelving scheme |
Clasificación local |
| Koha item type |
Documentos solicitados |
