Physicochemical and functional properties of native and modified agave fructans by acylation
Anaís Ignot-Gutiérrez, Rosa Isela Ortiz‐Basurto, Oscar García‐Barradas, Dafne I. Díaz-Ramos, Maribel Jiménez‐Fernández
Topics & Concepts
FructanAgaveChemistryLauric acidAcylationFourier transform infrared spectroscopyFood scienceSolubilityOrganic chemistryChemical engineeringBotanySucroseBiologyFatty acidCatalysisEngineeringMicrobial Metabolites in Food BiotechnologyFood composition and propertiesPolysaccharides and Plant Cell Walls