Výsledky vyhledávání - "Floriberto Miguel-Cruz"

Akademický článek

Isotopic Characterization of 100% Agave Tequila (Silver, Aged and Extra-Aged Class) for Its Use as an Additional Parameter in the Determination of the Authenticity of the Beverage Maturation Time

Autor: Rocío Fonseca-Aguiñaga, Walter M. Warren-Vega, Floriberto Miguel-Cruz, Luis A. Romero-Cano

Publikováno v: Molecules, Vol 26, Iss 6, p 1719 (2021)

Isotopic ratios of δ13CVPDB and δ18OVSMOW have been used as an additional parameter to ensure the authenticity of the aging time of 100% agave tequila. For this purpose, 120 samples were isotopically analyzed (40 silver class, 40 aged class, and 40

Externí odkaz: https://doaj.org/article/d266c74ea0c14d10a24a6cb0a2b16153

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Determination of inorganic tracers in agave plants and agricultural soils as an auxiliary parameter to ensure the authenticity of the region that grants the Denomination of Origin of Tequila

Autor: Carolina Espinoza-Angulo, Walter M. Warren-Vega, Mónica Muñoz-Miranda, Silvia G. Sánchez-Franco, Francisco Carrasco-Marín, Floriberto Miguel-Cruz, Ana I. Zárate-Guzmán, Luis A. Romero-Cano

Publikováno v: Industrial Crops and Products. 187:115401

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::e42293ddb473e373ed2f4b22f2cf4dfb
https://doi.org/10.1016/j.indcrop.2022.115401

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Isotopic Characterization of 100% Agave Tequila (Silver, Aged and Extra-Aged Class) for its Use as an Additional Parameter in the Determination of the Authenticity of the Beverage Maturation Time

Autor: Luis A. Romero-Cano, Walter M. Warren-Vega, Rocío Fonseca-Aguiñaga, Floriberto Miguel-Cruz

Publikováno v: Molecules
Volume 26
Issue 6
Molecules, Vol 26, Iss 1719, p 1719 (2021)

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::5477d56aca0dff218533600c6b1e9e48

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Characterization of Blue Agave Bagasse (BAB) as Raw Material for Bioethanol Production Processes by Gravimetric, Thermal, Chromatographic, X-ray Diffraction, Microscopy, and Laser Light Scattering Techniques

Autor: Carlos Mena-Brito, Eduardo Bárzana, Carmina Montiel, Floriberto Miguel-Cruz, Eduardo Vivaldo-Lima, Martín Hernández-Luna, Oscar Hernández-Meléndez

Publikováno v: BioEnergy Research. 9:985-997

A detailed characterization of the main types of blue agave bagasse (BAB) obtained from the four largest tequila factories in the State of Jalisco (Mexico) is presented here. After milling/sieving the agave bagasses, two particle size fractions were

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::4713b4f080dfbe9aa058ce12daf27b73
https://doi.org/10.1007/s12155-016-9760-0

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Analytical characterization of tequila (silver class) using stable isotope analyses of C, O and atomic absorption as additional criteria to determine authenticity of beverage

Autor: Luis A. Romero-Cano, Rocío Fonseca-Aguiñaga, Humberto Gómez-Ruiz, Floriberto Miguel-Cruz

Publikováno v: Food Control. 112:107161

In the present work the isotopic characterization of Tequila (n = 75) and Tequila 100% agave (n = 145) was made from samples obtained from the Tequila Regulatory Council (CRT for its acronym in Spanish) using a stratified sampling by proportional all

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::b81ae5c598cc9184bc1bb4c60bc9d146
https://doi.org/10.1016/j.foodcont.2020.107161

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