Fermented Zarzaparrilla-Based Beverage as a Potential Source of Bioactive Compounds

Haydee Eliza Romero-Luna; Adrián Hernández-Mendoza; Gloria Dávila-Ortíz; Audry Peredo-Lovillo

doi:10.1021/bk-2022-1406.ch010

Fermented Zarzaparrilla-Based Beverage as a Potential Source of Bioactive Compounds

Haydee Eliza Romero-Luna, Adrián Hernández-Mendoza, Gloria Dávila-Ortíz, Audry Peredo-Lovillo

Escuela Nacional de Ciencias Biológicas (ENCB)

Research output: Chapter in Book/Report/Conference proceeding › Chapter › peer-review

Abstract

Chemistry of Increasingly Popular Fermented Foods. Hispanic food continues to be popular in the cuisine in many countries, and food chemists have conducted a wide variety of studies on different characteristics. Following up on two previous volumes (946 and 1109), this volume focuses on fermented foods. Articles review beverages (including those from agave, corn, pineapple, vanilla, zarzaparrilla) and other foods (including agave sap, black beans, blackcurrants, cheese, and kefir). Food researchers, food processors, and those who wish to learn more about the chemistry of Hispanic foods will find this unique volume useful.

Original language	English
Title of host publication	ACS Symposium Series
Editors	Michael H. Tunick, Elvira González de Mejı́a
Publisher	American Chemical Society
Pages	149-158
Number of pages	10
DOIs	https://doi.org/10.1021/bk-2022-1406.ch010
State	Published - 2022

Publication series

Name	ACS Symposium Series
Volume	1406
ISSN (Print)	0097-6156
ISSN (Electronic)	1947-5918

Access to Document

10.1021/bk-2022-1406.ch010

Cite this

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abstract = "Chemistry of Increasingly Popular Fermented Foods. Hispanic food continues to be popular in the cuisine in many countries, and food chemists have conducted a wide variety of studies on different characteristics. Following up on two previous volumes (946 and 1109), this volume focuses on fermented foods. Articles review beverages (including those from agave, corn, pineapple, vanilla, zarzaparrilla) and other foods (including agave sap, black beans, blackcurrants, cheese, and kefir). Food researchers, food processors, and those who wish to learn more about the chemistry of Hispanic foods will find this unique volume useful.",

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Fermented Zarzaparrilla-Based Beverage as a Potential Source of Bioactive Compounds. / Romero-Luna, Haydee Eliza; Hernández-Mendoza, Adrián; Dávila-Ortíz, Gloria et al.
ACS Symposium Series. ed. / Michael H. Tunick; Elvira González de Mejı́a. American Chemical Society, 2022. p. 149-158 (ACS Symposium Series; Vol. 1406).

Research output: Chapter in Book/Report/Conference proceeding › Chapter › peer-review

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AU - Peredo-Lovillo, Audry

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Y1 - 2022

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Fermented Zarzaparrilla-Based Beverage as a Potential Source of Bioactive Compounds

Abstract

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