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http://ciatej.repositorioinstitucional.mx/jspui/handle/1023/418| EVOLUTION OF SUGARS FROM AGAVE TEQUILANA WEBER DURING COOKING BY USING INFRARED SPECTROSCOPY. | |
| Julisa Lopez MELCHOR ARELLANO PLAZA MIRNA ESTARRON ESPINOSA FRANCISCO PEREZ MARTINEZ ERNESTO RAMIREZ ROMO PEDRO MARTIN MONDRAGON CORTEZ | |
| Acceso Abierto | |
| Atribución-NoComercial-SinDerivadas | |
| FTIR spectroscopy, Sugars Cooking | |
| "The elaboration of distilled beverages like tequila, involve sugars ferments, principally fructose. However the sugars content in agave raw are not fermentable, for this reasons requires a hydrolysis process, commonly by cooking. The principal components of agave's head are water and fructans. The fructans are formed by fructose molecules united by links β (2→1) y β (2→6) and in minor proportion chain of glucose and saccharose (1, 2). The objective this work was identify by Fourier transformed infrared (FTIR) spectroscopy the sugars evolution during different cooking times". | |
| ISA PROAGAVE | |
| 2016 | |
| Memoria de congreso | |
| III International Symposium on Agave Sustainable and Integrated use of Agave | |
| Inglés | |
| Estudiantes Investigadores | |
| PRODUCTOS AGRÍCOLAS NO ALIMENTICIOS | |
| Versión publicada | |
| publishedVersion - Versión publicada | |
| Aparece en las colecciones: | MEMORIAS EN EXTENSO |
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| Fichero | Tamaño | Formato | |
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| Evolution of sugars from agave.pdf | 439.7 kB | Adobe PDF | Visualizar/Abrir |