Aprovechamiento integral del aguamiel (Agave spp.) para la obtención de polisacáridos de interés alimenticio


Facultad de Ciencias Químicas

QFB Rodrigo Guzmán Pedraza

Abstract: Aguamiel or agave sap is a source of carbohydrates, proteins and other compounds which have beneficial physiological activities for the development of biotechnological processes, such as fermentations. These nutritional qualities tend to be lost considerably when subject to thermal processes, so microfiltration, high pressures and the addition of compound inhibitors of Maillard reactions can preserve these qualities. Maintaining these beneficial properties can result in increased productivity in the production of microbial metabolities.

Thesis Rodrigo Guzmán Pedraza