Quick Method for Determination of Fructose-Glucose Ratio in Agave Syrup

Autor: Sosa-Aguirre Cr, Molinero-Ortiz E, Mejia-Barajas Ja

Publikováno v: Journal of Food Processing & Technology.

Fructose is 30% sweeter than sucrose, the sweetest natural sugar in the world and the main compound of agave syrup. Although fructose can be got from different syrups through a chromatographic system, the methods to evaluate their purification are ex

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::f0f1290e3e09228d7229f28d9d0e17cf
https://doi.org/10.4172/2157-7110.1000710

Efficient chemical and enzymatic saccharification of the lignocellulosic residue from Agave tequilana bagasse to produce ethanol by Pichia caribbica.

Autor: Saucedo-Luna J; Instituto de Investigaciones Químico Biológicas, Universidad Michoacana de San Nicolás de Hidalgo, Edif. B-3, Ciudad Universitaria, CP 58030, Morelia, Michoacán, Mexico., Castro-Montoya AJ, Martinez-Pacheco MM, Sosa-Aguirre CR, Campos-Garcia J

Publikováno v: Journal of industrial microbiology & biotechnology [J Ind Microbiol Biotechnol] 2011 Jun; Vol. 38 (6), pp. 725-32. Date of Electronic Publication: 2010 Nov 12.