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

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 …

The present research shows a robust isotopic ratio characterization of Carbon-13
(δ13CVPDB) in congeneric compounds such as methanol, n-propanol, isoamyl alcohol …

El género Agave es considerado originario de México, de las 310 especies reportadas, 272
se encuentran en territorio mexicano y 135 especies son endémicas de nuestro país. Desde …

Cacao mucilage exudate (CME) is a highly nutritious by-product of cacao fruit processing
containing up to 15 wt% simple sugars and organic acids. We investigate the CME …

Abstract During the Pre-Colombian period magueys were used in Mesoamerica for their
sap, which is named “aguamiel”(literally “honey water” in Spanish). Aguamiel is then …

The Mexican mezcal industry annually processes approximately 2.92× 105 t of mezcal
agave, generating roughly 1.46× 105 t of agave leaves per year, which represents a …

El jugo de agave azul es una fuente natural de fructanos y fibras dietéticas, que representa
un gran interés en la industria alimentaria como ingrediente funcional. El objetivo de este …

The maguey mezcalero potosino (Agave salmiana) is a natural resource of great regional
importance, used for the manufacture of mezcal and other alcoholic beverages by …

" La expresión de proteínas heterólogas en Escherichia coli es afectada fuertemente por el
tipo de fuente de carbono utilizada. En este trabajo se presenta la expresión de un gen …