Results 1 to 10 of about 32,527 (206)

Color Compounds Removal from Tequila Vinasses Using Silica Gel Adsorbents Functionalized with Thiol Moieties: Equilibrium and Kinetics Studies [PDF]

Molecules
Tequila vinasses are organic wastes generated during ethanol fermentation at elevated temperatures (≥90 °C) and pH ≤ 4.0, making them hazardous to the environment.
Carlos Gonzalez-Valerio, Alejandro A. Peregrina-Lucano, Ricardo Manríquez-González, Aida A. Pérez-Fonseca, Jorge R. Robledo-Ortíz, Ilya G. Shenderovich, Sergio Gómez-Salazar   +6 more
doaj   +2 more sources

TEQUILA-seq: a versatile and low-cost method for targeted long-read RNA sequencing [PDF]

Nature Communications, 2023
Long-read RNA sequencing (RNA-seq) is a powerful technology for transcriptome analysis, but the relatively low throughput of current long-read sequencing platforms limits transcript coverage.
Feng Wang, Yang Xu, Robert Wang, Beatrice Zhang, Noah Smith, Amber Notaro, Samantha Gaerlan, Eric Kutschera, Kathryn E. Kadash-Edmondson, Yi Xing, Lan Lin   +10 more
doaj   +2 more sources

Tracing of Di-Ethylhexyl Phthalate in the Tequila Production Process [PDF]

Foods
The purpose of this study was to determine the origin, presence, and fate of the endocrine disruptor di-ethylhexil phthalate (DEHP) during tequila production. For this, three tequila factories (small, medium, and large) were monitored.
Jose Tomas Ornelas-Salas, Juan Carlos Tapia-Picazo, Antonio De Leon-Rodriguez   +2 more
doaj   +2 more sources

From Early Signals to Systemic Decline: Physiological Defense Landscape of Agave tequilana in the Fusarium oxysporum Pathosystem [PDF]

Plants
The agave wilt associated with Fusarium oxysporum (Fox) is a major disease of blue agave (Agave tequilana Weber var. azul), used to produce “Tequila” in Mexico. Little is known about the A. tequilana-F.
Diego E. Navarro-López, Julio César López-Velázquez, Antonia Gutiérrez-Mora, Mayra Itzcalotzin Montero-Cortés, Martin Eduardo Avila-Miranda, Norma Alejandra Mancilla-Margalli, Elizabeth Sánchez-Jiménez, Miriam Irene Jiménez-Pérez, Jorge L. Mejía-Méndez, Joaquín Alejandro Qui-Zapata   +9 more
doaj   +2 more sources

Early-Stage Electrochemical Kinetics of Agave Distillates: Impact of Barrel Toasting on Polyphenol Extraction Dynamics [PDF]

Foods
The maturation of distilled spirits in wooden barrels is a critical process that defines the sensory profile and quality of the final product, primarily through the release of polyphenols and flavonoids.
Sara S. Piña-Torres, Camila S. Gómez-Navarro, Mariana García-Aceves, Marco A. Zárate-Navarro, Ana I. Zárate-Guzmán, Adriana I. Moral-Rodríguez, Francisco Carrasco-Marín, Luis A. Romero-Cano   +7 more
doaj   +2 more sources

A Sensor-Based Methodology to Differentiate Pure and Mixed White Tequilas Based on Fused Infrared Spectra and Multivariate Data Treatment

Chemosensors, 2021
Mexican Tequila is one of the most demanded import spirits in Europe. Its fast-raising worldwide request makes counterfeiting a profitable activity affecting both consumers and legal distillers.
Christian Hazael Pérez-Beltrán, Víctor M. Zúñiga-Arroyo, José M. Andrade, Luis Cuadros-Rodríguez, Guadalupe Pérez-Caballero, Ana M. Jiménez-Carvelo   +5 more
doaj   +1 more source

Geographical Origin Identification of Tequila Based on Multielement and Stable Isotopes

Journal of Food Quality, 2021
To explore the regional characteristics of multielement and stable isotopes in tequila and the viability of tracing the geographical origin, both inductively coupled plasma mass spectrometry (ICP-MS) and stable isotope ratio mass spectrometry (IRMS) were
Jian Zhang, Yiqian Ma, Feilong Shao, Yuanyu Lu, Libo Zhu, Xiansong Xu   +5 more
doaj   +1 more source

Development of a Predictive Model for Agave Prices Employing Environmental, Economic, and Social Factors: Towards a Planned Supply Chain for Agave-Tequila Industry

Foods, 2022
The interest of consumers to acquire Tequila has caused an increase in its sales. As demand increases, the Tequila industry must obtain its raw material at a constant rate and agave farmers must be prepared to satisfy this supply chain.
Walter M. Warren-Vega, David E. Aguilar-Hernández, Ana I. Zárate-Guzmán, Armando Campos-Rodríguez, Luis A. Romero-Cano   +4 more
doaj   +1 more source

Comprehension of the adsorption mechanism in the selective color removal of extra-aged Tequila to produce Cristalino Tequila using tailored carbon materials

Food Chemistry Advances, 2023
A tailored Carbon Material (CM) was designed to be used in the selective color removal of an Extra-aged Tequila to produce Cristalino Tequila. The CM showed a low superficial area and well-defined canals.
Pedro A. Ríos-Hernández, Camila S. Gómez-Navarro, Walter M. Warren-Vega, Linda V. González Gutiérrez, Ana I. Zárate-Guzmán, Luis A. Romero-Cano   +5 more
doaj   +1 more source

2-Phenylethanol and 2-phenylethylacetate production by nonconventional yeasts using tequila vinasses as a substrate

Biotechnology Reports, 2020
Vinasses from the tequila industry are wastewaters with highly elevated organic loads. Therefore, to obtain value-added products by yeast fermentations, such as 2-phenylethanol (2-PE) and 2-phenylethylacetate (2-PEA), could be interesting for industrial ...
José de Jesús Rodríguez-Romero, César Arturo Aceves-Lara, Cristina Ferreira Silva, Anne Gschaedler, Lorena Amaya-Delgado, Javier Arrizon   +5 more
doaj   +1 more source