Use of inulinases to improve fermentable carbohydrate recovery during tequila production

Food Chemistry

Volumn 124, Issue 4, 2011, Pages 1533-1542

  Waleckx, Etienne ^a,b,c   Mateos Diaz, Juan Carlos ^a   Gschaedler, Anne ^a   Colonna Ceccaldi, Benoît ^b   Brin, Nicolas ^b   García Quezada, Guadalupe ^d   Villanueva Rodríguez, Socorro ^a   Monsan, Pierre ^c  

^a INSTITUTO DERMATOLÓGICO DE JALISCO DR JOSÉ BARBA RUBIO   (Mexico)

^b Pernod Ricard   (France)

^c INSA   (France)

^d Casa Pedro Domecq   (Mexico)

Author keywords

Agave; Fructanases; Fructans; Fructozyme L; Inulinases; Tequila

Indexed keywords

CARBOHYDRATES; HYDROLYSIS; POLYSACCHARIDES;

AGAVE; FRUCTANASES; FRUCTANS; FRUCTOZYME L; INULINASES; TEQUILA;

ALCOHOLIC BEVERAGES;

CARBOHYDRATE; INULINASE;

ALCOHOLIC BEVERAGE; ARTICLE; CHEMICAL COMPOSITION; CONTROLLED STUDY; ENZYME ACTIVITY; FERMENTATION; HONEY; HYDROLYSIS; LABORATORY TEST;

AGAVE;

EID: 77957016330     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2010.08.007     Document Type: Article

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