Abstract
In Mexico, the Agave plant is an important economic and cultural resource, representing great native biodiversity due to the taxonomic diversity of the species within its territory, such as the Agave angustifolia Haw. Agave plants contain sugars and fructooligosacharides (FOS) as reserve polymers with special characteristics that allow diversification of its use in foods (García-Mendoza 2002; Madrigal and Sangronis 2007).
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Abbreviations
- ANOVA:
-
Analysis of variance
- Df:
-
Fractal dimension
- FDc:
-
Fractal dimension of contour
- FDt:
-
Fractal dimension of texture
- FOS:
-
Fructooligosacharides
- SDBC:
-
Shifting differential box-counting method
- SEM:
-
Scanning electron microscopy
- T inlet/T outlet :
-
Inlet and outlet temperature
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Acknowledgments
The authors wish to thank the financial support of Instituto Politécnico Nacional through SIP project 20121754 as well as program PIFI-IPN and COFAA-I.P.N, CONACyT, projects 80576, 84287; and scholarships for the PhD studies of Miriam Fabiola Fabela and Josefina Porras Saavedra. We also acknowledge the experimental support of CNMN-IPN in conducting this work.
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Fabela-Morón, M.F., Porras-Saavedra, J., Martínez-Velarde, R., Jiménez-Aparicio, A., Arenas-Ocampo, M.L., Alamilla-Beltrán, L. (2015). Physical–Chemical Properties and Microstructure of Agave Powders Obtained by Spray Drying. In: Gutiérrez-López, G., Alamilla-Beltrán, L., del Pilar Buera, M., Welti-Chanes, J., Parada-Arias, E., Barbosa-Cánovas, G. (eds) Water Stress in Biological, Chemical, Pharmaceutical and Food Systems. Food Engineering Series. Springer, New York, NY. https://doi.org/10.1007/978-1-4939-2578-0_27
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