Preparation of Agave tequilana Weber nanocrystalline cellulose and its use as reinforcement for acrylic hydrogels
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منابع مشابه
Homoisoflavanones from Agave tequilana Weber.
Three homoisoflavanones were isolated from the "piña" and leaves of Agave tequilana Weber. The compounds were identified as: 5,7-dihydroxy-3-(4-methoxybenzyl)-chroman-4-one (1), 7-hydroxy-3-(4-hydroxybenzyl)-chroman-4-one (2) and 4'-demethyl-3,9-dihydro-punctatin (3). This is the first phytochemical study carried out to Agave tequilana Weber.
متن کاملMolecular structures of fructans from Agave tequilana Weber var. azul.
Agave plants utilize crassulacean acid metabolism (CAM) for CO(2) fixation. Fructans are the principal photosynthetic products generated by agave plants. These carbohydrates are fructose-bound polymers frequently with a single glucose moiety. Agave tequilana Weber var. azul is an economically important CAM species not only because it is the sole plant allowed for tequila production but because ...
متن کاملUSING REMOTE SENSING TO SUPPORT DIFFERENT APPROACHES TO IDENTIFY AGAVE (Agave tequilana Weber) CROPS
There are several studies on tequila agave (Agave tequilana Weber variety blue) regarding its physiology, diseases, and environmental conditions. However, there are not documented studies on the use of satellite technology to locate it. The experience reported does not give details on processes, and techniques. Moreover, the validation criteria are not reported, therefore it is not possible mak...
متن کاملMeiotic restitution mechanisms involved in the formation of 2n pollen in Agave tequilana Weber and Agave angustifolia Haw
A cytological analysis of the microsporogenesis was carried out in the Agave tequilana and A. angustifolia species. Several abnormalities such as chromosomal bridges, lagging chromosomes, micronuclei, monads, dyads and triads were found. The morphological analysis of the pollen, together with the above-mentioned 2n microspores, allowed us to confirm the presence of 2n pollen as well as its freq...
متن کاملGeneration of Maillard compounds from inulin during the thermal processing of Agave tequilana Weber Var. azul.
During the cooking process of Agave tequilana Weber var. azul to produce tequila, besides the hydrolysis of inulin to generate fermentable sugars, many volatiles, mainly Maillard compounds, are produced, most of which may have a significant impact on the overall flavor of tequila. Exudates (agave juice) from a tequila company were collected periodically, and color, Brix, fructose concentration,...
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ژورنال
عنوان ژورنال: BioResources
سال: 2021
ISSN: 1930-2126,1930-2126
DOI: 10.15376/biores.16.2.2731-2746