TY - CHAP
T1 - Pulque
T2 - A Traditional Mexican Beverage with Health Benefits Due to its Nutritional Composition
AU - Dávila-Ortiz, Gloria
AU - Nicolás-García, Mayra
AU - Osorio-Ruiz, Alex
AU - Hernández-Fernández, Miguel Ángel
AU - Perea-Flores, María De Jesús
N1 - Publisher Copyright:
© 2022 American Chemical Society. All rights reserved.
PY - 2022
Y1 - 2022
N2 - 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.
AB - 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.
UR - http://www.scopus.com/inward/record.url?scp=85129044643&partnerID=8YFLogxK
U2 - 10.1021/bk-2022-1406.ch012
DO - 10.1021/bk-2022-1406.ch012
M3 - Capítulo
AN - SCOPUS:85129044643
T3 - ACS Symposium Series
SP - 175
EP - 189
BT - ACS Symposium Series
A2 - Tunick, Michael H.
A2 - de Mejı́a, Elvira González
PB - American Chemical Society
ER -