Por favor, use este identificador para citar o enlazar este ítem:
http://ciatej.repositorioinstitucional.mx/jspui/handle/1023/181| Evaluation of agave fructans in starchy foods with and without thermal process. | |
| Claudia Alvarado | |
| CECILIA TORRES PEDRAZA ROSA MARIA CAMACHO RUIZ | |
| Acceso Abierto | |
| Atribución-NoComercial-SinDerivadas | |
| agave fructans, soluble fibre, inulin measurement, AOAC 999.03, inulin thermal degradation. | |
| Enzymatic/Spectrophotometric AOAC 999.03 fructan measurement method was modified with the objective to quantify agave fructans. Usefulness of the modified method was confirmed in pure agave fructans. Modified method result in about 25% of underestimation when fructans were mixed with food matrices. The effect over fructan losses resulted from thermal process was evaluated. Long chain fructans achieve better resistance in comparison with native fructans (8% of thermal loses) no matter the source of ingredient. In the case of native fructans, agave ingredients showed lower degradation in baked bread in comparison with chicory fructans. | |
| CIATEJ | |
| 2014 | |
| Memoria de congreso | |
| Inglés | |
| Estudiantes Investigadores | |
| BIOLOGÍA Y QUÍMICA | |
| Aparece en las colecciones: | MEMORIAS EN EXTENSO |
Cargar archivos:
| Fichero | Descripción | Tamaño | Formato | |
|---|---|---|---|---|
| Alvarado Clau ISA2014 capitulo libro.pdf | Memorias en extenso | 940.99 kB | Adobe PDF | Visualizar/Abrir |