Blue Agave Inulin-soluble dietary fiber: Effect on technological quality properties of pangasius mince emulsion- type sausage.
Sign Up to like & getrecommendations! Published in 2023 at "Journal of the science of food and agriculture"
DOI: 10.1002/jsfa.12594
Abstract: BACKGROUND The aim of the work was to investigate the influence of supplementing pangas mince based emulsion sausages with blue agave-derived inulin (at T1 - 1%, T2 - 2%, T3 - 3%, T4 - 4%… read more here.
Keywords: blue agave; technological quality; sausage; mince ... See more keywords
Supercritical carbon dioxide “explosion” on blue agave bagasse to enhance enzymatic digestibility
Sign Up to like & getrecommendations! Published in 2021 at "Biomass Conversion and Biorefinery"
DOI: 10.1007/s13399-021-01557-z
Abstract: Supercritical carbon dioxide (SCCO2) was employed as pretreatment of blue agave bagasse (BAB) to enhance enzymatic hydrolysis (EH) to simple sugars in preparation for bioethanol fermentation. Processing time (10–120 min), temperature (24–120 °C), and pressure… read more here.
Keywords: enhance enzymatic; enzymatic digestibility; supercritical carbon; blue agave ... See more keywords
Production of cellulose nanoparticles from blue agave waste treated with environmentally friendly processes.
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DOI: 10.1016/j.carbpol.2018.01.015
Abstract: Tequila elaboration leaves two main byproducts that are undervalued (bagasse and leaves). Organosolv pulping and Total Chlorine Free bleaching were integrated to obtain cellulose fibers from agricultural waste which consisted of blue agave bagasse and… read more here.
Keywords: blue agave; waste; produce cellulose; production cellulose ... See more keywords