Physical Properties and Prebiotic Activities (Lactobacillus spp.) of Gelatine-Based Gels Formulated with Agave Fructans and Agave Syrups as Sucrose and Glucose Substitutes

This research developed model foods of gelatine-based gels, where carbohydrates from Agave tequilana Weber var. Azul (agave syrups or/and agave fructans) were incorporated into gel formulations as healthy sucrose and glucose substitutes. The sugars (sucrose and glucose) were substituted by agave car...

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Detalles Bibliográficos
Autores principales: Rodríguez-Rodríguez, Rogelio, Barajas-Álvarez, Paloma, Morales-Hernández, Norma, Camacho-Ruíz, Rosa María, Espinosa-Andrews, Hugo
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2022
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9369978/
https://www.ncbi.nlm.nih.gov/pubmed/35956854
http://dx.doi.org/10.3390/molecules27154902

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9369978/
https://www.ncbi.nlm.nih.gov/pubmed/35956854
http://dx.doi.org/10.3390/molecules27154902

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