Productos no alimenticios

2015
Mellado-Mojica, Erika., Mercedes G. Lopez
Agave syrups are gaining popularity as new natural sweeteners. Identification, classification and discrimination by infrared spectroscopy coupled to chemiometrics (NIR-MIR-SIMCA-PCA) and HPAEC-PAD of Agave syrups from natural sweeteners were achieved. MIR-SIMCA-PCA allowed us to classify the... Leer +
2014
Chávez-Rodríguez A., López-Muraira I.G., Gómez-Leyva J.F., Luna-Solano G., Ortíz-Basurto R.I., Andrade-González I.
antioxidant activity with the objective of
2014
Ángeles Ramírez, K., Cadena Ramírez, A., Medina Moreno, S.A., Loera-Corral, O., Arana-Cuenca, A., Téllez-Jurado, A.
The effect of physical variables on fungal delignification process, with the aim to develop a methodology to ensure maximum removal of lignin from agricultural waste to chemical and enzymatic processes for hydrolysis produce sugars that are used are posteriormete study for bioethanol production.
2014
Zamora-Gasga, V. M., Loarca-Piña, G., Vázquez-Landaverde, P. A., Ortiz-Basurto, R. I., Tovar, J., Sáyago-Ayerdi, S. G.
2014
Victor M. Zamora-Gasga, Luis A Bello-Pérez, Rosa I Ortiz-Basurto, Juscelino 
Tovar, Sonia G. Sáyago-Ayerdi
2014
Ingrid Torres-Rodríguez, María Elena Rodríguez-Alegría, Alfonso Miranda-Molina, Martha Giles-Gómez, Rodrigo Conca Morales, Agustín López-Munguía, Francisco Bolívar, Adelfo Escalante
We report the screening and characterization of EPS produced by LAB identified as Leuconostoc kimchii isolated from pulque, a traditional Mexican fermented, non-distilled alcoholic beverage produced by the fermentation of the sap extracted from several (Agave) maguey species. EPS-producing LAB... Leer +
2014
Martín Suárez-González E., G. López M., Délano-Frier J.P., Gómez-Leyva J.F.
determining its nutritional value. Nine male
2014
Rodríguez Furlan, L. T., Aldrete Herrera, P., Pérez Padilla, A., Ortiz Basurto, R. I., Campderros, M. E.
2014
César Iván Godínez Hernández, Juan Rogelio Aguirre Rivera, Bertha Irene Juárez Flores, María Deogracias Ortiz Pérez
El maguey mezcalero potosino (Agave salmiana Otto ex Salm-Dick) ha sido una fuente importante de alimentos y materiales desde tiempos prehispánicos hasta la actualidad. La articulación de su aprovechamiento integral y polivalente tanto como materia prima de la industria mezcalera, como de sus... Leer +
2014
Alejandra Chávez-Rodríguez, Irma G. López-Muraira, Juan F. Gómez-Leyva, Guadalupe Luna-Solano, Rosa I. Ortiz-Basurto, Isaac Andrade-
Gonzalez
2014
Rodríguez Furlan, L. T., Aldrete Herrera, P., Pérez Padilla, A., Ortiz Basurto, R. I., Campderros, M. E.
The effectiveness of fructans as protectant agent to prevent protein denaturation was evaluated during freezedrying and storage. Native agave fructans and two fractions obtained by ultrafiltration were assessed as protective agents. Since the protein denaturation during freeze-drying can alter the... Leer +
2014
Sáyago-Ayerdi, S.G., Raquel Mateos, Rosa I. Ortiz-Basurto, Carlota Largo, José Serrano, Ana Belén Granado-Serrano, Beatriz Sarriá, Laura Bravo, María Tabernero
2013
Mellado-Mojica, Erika., Lopez Mercedes, G.
El jarabe de agave es una sustancia dulce natural producida por hidrólisis de los fructanos de agave. Este endulzante se ha vuelto popular respecto a otros jarabes y mieles de origen natural por su capacidad prebiótica y bajo índice glicémico, aunque hay poca literatura disponible acerca de las... Leer +
2012
Velázquez-Coronado, G., Mateos, J.C., Flores, J.L. , Camacho, R.M.
La hidrólisis enzimática de fructanos de agave para la obtención de jarabes de fructosa y fructooligosacaridos (FOS) es de gran interés en la industria de alimentos y suplementos alimenticios, por lo que la búsqueda de enzimas con preferencia por hidrolizar este tipo de fructanos ha sido relevante... Leer +
2012
Adelfo Escalante, Guadalupe Esquivel Flores, Violeta Matus Acuña, Agustín López-Munguía, Rubén Moreno Terrazas, Patricia Lappe-Oliveras
A broad view of pulque is covered: a historical review is presented, from its discovery and relevance during the pre-Hispanic period, its role during colonial times, its consolidation, and production from the 15th to the 20th centuries, until the recent scientific and technological efforts to... Leer +
2011
Jesús Martínez Torres, Felipe Barahona Pérez, Patricia Lappe Oliveras, Patricia Colunga García-Marin, Abdo MagdubMendez, Silvana VegaraYoisura S., Alfonso Larqué Saavedra A.
This work demonstrates the significant differences in ethanol production of two henequen (Agave fourcroydes Lem) varieties. Yaax ki, or green henequen, surpasses Sac ki, or white henequen, in weight, sugar accumulation capability and ethanol production. The study was carried out with the ‘piña’ (... Leer +
2011
Rendón-Huerta, J. A., B.I. Juárez-Flores, J.M. Pinos-Rodríguez, J.R. Aguirre-Rivera, R.E. Delgado-Portales
2008
Cáceres-Farfán Mirbella, Patricia Lappe, Alfonso Larqué-Saavedra, Abdo Magdub-Méndez, Luis Barahona-Pérez
In the fermentation process of henequen (Agave fourcroydes Lem.) leaf juice, complemented with industrial molasses, the use of an inoculum comprising two yeasts: Kluyveromyces marxianus (isolated from the henequen plant) and Saccharomyces cerevisiae (commercial strain) was studied. An ethanol... Leer +
2008
Carlos Huitron, Rosalba Pérez, A. E. Sánchez, Patricia Lappe, Leticia Rocha Zavaleta
The aim of this study was to investigate the potential use of Agave tequilana waste as substrate for the production of commercially important enzymes. Two strains of Aspergillus niger (CH-A-2010 and CH-A-2016), isolated from agave fields, were found to grow and propagate in submerged cultures using... Leer +