Comparative study of four extraction methods of fructans (agavins) from Agave durangensis: Heat treatment, ultrasound, microwave and simultaneous ultrasound-microwave
Wendy Guadalupe García-Villalba, Raúl Rodrı́guez-Herrera, Luz Araceli Ochoa‐Martínez, Olga Miriam Rutiaga‐Quiñones, Mercedes G. López, José Alberto Gallegos‐Infante, Gabriela Bermúdez‐Quiñones, Silvia Marina González‐Herrera
Topics & Concepts
FructanAgaveExtraction (chemistry)UltrasoundPrebioticMicrowaveChemistryYield (engineering)Fourier transform infrared spectroscopyFood scienceChromatographyDegree of polymerizationPolymerizationBotanyMaterials scienceBiologyOrganic chemistrySucroseMedicineChemical engineeringRadiologyPolymerEngineeringPhysicsQuantum mechanicsMetallurgyMicrobial Metabolites in Food BiotechnologyFreezing and Crystallization ProcessesFood composition and properties