Mexico has a rich history of using aguamiel extracted from Agave spp to make pulque, a
fermented beverage popular in Mesoamerica. However, pulque has been overtaken by …

Exopolysaccharides (EPS) are biopolymers produced by many microorganisms, including
some species of the genus Acetobacter, Bacillus, Fructobacillus, Leuconostoc …

In this study, proximal composition, mineral analysis, polyphenolic compounds identification,
and antioxidant and functional activities were determined in green bean (GBF), mesquite …

This study aims to explore the formation mechanism of ethyl acetate and organic acids in
acid rice soup (rice-acid soup) inoculated with Kluyveromyces marxianus L1-1 through the …

Purpose Traditional fermented beverages are a valuable cultural, economic, and social
heritage of Latin American societies that deserve to be preserved and strengthened with …

Aguamiel is the sap extracted from various species of maguey (Agave spp.). This liquid is
highly prized in central Mexico for its pleasing sensory qualities and nutritional value …

Given the rising interest in functional foods for health benefits, this study aims to evaluate the
antihypertensive activity of an ice cream base incorporating Lacticaseibacillus rhamnosus …

(1) Background: Climate change has several consequences; one of them is increasing the
severity of droughts. This has led to an opportunity to study arid zone plants as food sources …

Different carbon sources, such as prebiotics, have promoted probiotics' survival during
refrigerated fermented milk storage. These compounds stimulate both the metabolic …

Agave syrup is a natural sweetener made from agave mead after it has been heated. The
aim of this study was to determine and assess the impact of ohmic heating on the production …