Background Agave fructans are natural reserve carbohydrates in agave plants. These
polysaccharides are composed of blends of fructose polymers with different degrees of …

The genus Agave comprises more than 400 species with geographical presence in the
tropical and sub-tropical regions of the world. These plants have a rich history of folkloric use …

Agave syrup (AS) has recently gained popularity in the market for healthy, organic,
functional, and diabetic foods. This trend is due to its natural origin and putative …

Agave syrup (AS), a food product made from agave plant sap, is a vegan sweetener that has
become popular for replacing conventional sweeteners such as sucrose. As the demand for …

As climate change leads to drier and warmer conditions in semi-arid regions, growing
resource-intensive C3 and C4 crops will become more challenging. Such crops will be …

To extend shelf-life and develop new bayberry products, the effects of storage time and
temperature on polyphenolic content and qualitative characteristics of freeze-dried and …

The stem of Agave tequilana is used to obtain: agave syrup (AS) and native agave fructans
(NAF). Ground-agave-fiber is the by-product from fructans production. These ingredients …

Agave is a genus of succulent plants distributed throughout the American continent with an
important epicenter in Mexico. Since ancient times, these plants have been cultivated and …

Sap from agave plants (“aguamiel”) is traditionally consumed in Mexico as a fresh beverage,
fermented or concentrated. Concentrated agave sap (CAS) is used as a sweetener but, due …

Honey and agave syrup are high quality natural products and consist of more than 80%
sugars. They are used as sweeteners, and are ingredients of cosmetics or medical …