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

The world faces challenges that require sustainable solutions: food and nutrition insecurity;
replacement of animal‐based protein sources; and increasing demand for convenient …

The consumption of Lactobacillus rhamnosus HN001 enhances human gastrointestinal
health. However. L. rhamnosus viability decreases during food processing, storage, and …

Halophilic archaea are capable of producing fructans, which are fructose-based
polysaccharides. However, their biochemical characterization and biological and …

Gelatin/chitosan/poly (vinyl alcohol)(PVA) hydrogels were fabricated with different polymer
ratio using the freeze‐drying process. The thermal stability, water state, rheological, and …

Levan is a polysaccharide composed of fructose units with β-2, 6-glycoside bonds.
Microorganisms synthesize levan by levansucrase as a mixture of low-and high-molecular …

In this study, we prepared chitosan hydrogels using two chitosan concentrations (1.5 and 2.0
wt%) and two molecular weights of chitosan (low and medium molecular weight) by a …

This research developed model foods of gelatine-based gels, where carbohydrates from
Agave tequilana Weber var. Azul (agave syrups or/and agave fructans) were incorporated …

Gelatin/chitosan/polyvinyl alcohol hydrogels were fabricated at different polymer ratios using
the freeze‐drying and sterilized by steam sterilization. The thermal stability, chemical …

This work describes the cationization and carboxymethylation of agave fructans and their
physicochemical and functional characterization. The results show that the modification …