Bioactive Potential of a Traditional Hispanic Plant: Fermented and Non-fermented Agave Products

© 2022 American Chemical Society. All rights reserved.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.

Bioactive Potential of a Traditional Hispanic Plant: Fermented and Non-fermented Agave Products Chapter in Scopus