Results 1 to 10 of about 4,331 (165)

Agave Fructans in Oaxaca’s Emblematic Specimens: Agave angustifolia Haw. and Agave potatorum Zucc.

Plants, 2022
Despite the recognition of Agave tequilana Weber var. Azul as raw material for producing tequila and obtaining prebiotics, there are other highly relevant Agave species in Mexico.
Ruth E. Márquez-López, Patricia Araceli Santiago-García, Mercedes G. López   +2 more
doaj   +3 more sources

Use of Agave Bagasse and Lactococcus lactis in Sourdough Production: Drying Effects on Bioactive Compounds [PDF]

Foods
The wastage of by-products generated in the food industry is an issue that should be addressed by determining a second use for these products, with sourdough fermentation being the most popular technology used.
Paola Itzel Bautista-Espinoza, Aniello Falciano, Rosalía Reynoso-Camacho, Everardo Mares-Mares, Silvia Lorena Amaya-Llamo, Carlos Regalado-González, Prospero Di Pierro   +6 more
doaj   +2 more sources

Lifestyle and Risk Factors in Hemorrhoidal Disease

Frontiers in Surgery, 2021
Constipation, a low fiber diet, a high Body Mass Index, pregnancy, and a sedentary lifestyle are often assumed to increase the risk of hemorrhoidal disease (HD). However, evidence regarding these factors is controversial. This mini-review aims to examine
Stefania De Marco, Domenico Tiso
doaj   +1 more source

Physical Properties and Prebiotic Activities (Lactobacillus spp.) of Gelatine-Based Gels Formulated with Agave Fructans and Agave Syrups as Sucrose and Glucose Substitutes

Molecules, 2022
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 into gel formulations as healthy sucrose and glucose substitutes.
Rogelio Rodríguez-Rodríguez, Paloma Barajas-Álvarez, Norma Morales-Hernández, Rosa María Camacho-Ruíz, Hugo Espinosa-Andrews   +4 more
doaj   +1 more source

Molecular weight distribution of fructans extracted from Agave salmiana leaves

Botan‪ical Sciences, 2022
Background: In mezcal industry, Agave salmiana leaves are a crop residue and a potential source of fructans. Agave fructans are a soluble fiber that can act as prebiotic in gut microbiota.
Arizbeth Plascencia, Antonia Gutiérrez-Mora, José Manuel Rodríguez-Domínguez, José Juvencio Castañeda-Nava, Juan Gallardo-Valdez, Harumi Shimada, Rosa María Camacho-Ruiz   +6 more
doaj   +1 more source

Ecological-niche modeling reveals current opportunities for Agave dryland farming in Sonora, Mexico and Arizona, USA.

PLoS ONE, 2023
For centuries, humans occupying arid regions of North America have maintained an intricate relationship with Agave (Agavoideae, Asparagaceae). Today Agave cultivation, primarily for beverage production, provides an economic engine for rural communities ...
Hector G Ortiz Cano, Robert Hadfield, Teresa Gomez, Kevin Hultine, Ricardo Mata Gonzalez, Steven L Petersen, Neil C Hansen, Michael T Searcy, Jason Stetler, Teodoro Cervantes Mendívil, David Burchfield, Pilman Park, J Ryan Stewart   +12 more
doaj   +1 more source

Characterization and Comparative Insights on Agave Americana and Agave Sisalana Leaf Fibers for High-Performance Applications

Journal of Natural Fibers, 2023
This work is focused on characterization and comparative study of agave americana and agave sisalana leaf fibers which can be used as potential alternative for synthetic fibers in engineering applications.
Tesfamariam Teklu Gebretsadik, Amanual Hadera Tesfay, Asfaw Gebretsadik Gebru, Elias Assayehegn, Ykalo Hadush Desta, Kalayou Hiluf Gebremedhin, Hagos Gebrehiwet, Taame Berhanu Teklemedhin   +7 more
doaj   +1 more source

Artisanal Products and Land-Use Land-Cover Change in Indigenous Communities: The Case of Mezcal Production in Oaxaca, Mexico

Land, 2022
Artisanal products are considered an alternative to industrial production; however, upon entering global commodity markets, pressures are placed on the territories and customary governance of producer communities.
María G. Lira, Iain J. Davidson-Hunt, James P. Robson   +2 more
doaj   +1 more source

Antioxidant and Anti-Inflammatory Properties of Probiotic Candidate Strains Isolated during Fermentation of Agave (Agave angustifolia Haw)

Microorganisms, 2021
Agave species are a source of diverse products for human use, such as food, fiber, and beverages, which include mezcal, a distilled beverage produced by spontaneous fermentation.
Natalia C. Hernández-Delgado, Edgar Torres-Maravilla, Lino Mayorga-Reyes, Rebeca Martín, Philippe Langella, Ricardo Pérez-Pastén-Borja, María E. Sánchez-Pardo, Luis G. Bermúdez-Humarán   +7 more
doaj   +1 more source

Design of a Novel Auxiliary Diagnostic Test for the Determination of Authenticity of Tequila 100% Agave Silver Class Based on Chemometrics Analysis of the Isotopic Fingerprint of the Beverage

Foods, 2023
The present research shows a robust isotopic ratio characterization of Carbon-13 (δ13CVPDB) in congeneric compounds such as methanol, n-propanol, isoamyl alcohol, ethyl lactate, ethyl acetate, ethanol, and acetaldehyde in representative samples (n = 69 ...
Rocío Fonseca-Aguiñaga, Uriel E. Navarro-Arteaga, Martin Muñoz-Sánchez, Humberto Gómez-Ruiz, Walter M. Warren-Vega, Luis A. Romero-Cano   +5 more
doaj   +1 more source