Please use this identifier to cite or link to this item: 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
Appears in Collections:MEMORIAS EN EXTENSO

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