References

• Andrews, H., & Urias, J. E. (2012). Thermal properties of agave fructans (Agave tequilana Weber var. Azul). Carbohydrate Polymers, 87, 2671–2676. doi:10.1016/j.carbpol.2011.11.053
   Web of Science ®Google Scholar
• AOAC. (1990). 3. Plants and 4. Animal feed. In K. Helrich (Ed.), Official methods of analysis of the Association of Official Analytical Chemists. Arlington, TX: Association of Official Analytical Chemists.
   Google Scholar
• Apolinário, A., Damasceno, B. P., Beltrão, N. E., Pessoa, A., Converti, A., & Da Silva, J. A. (2014). Inulin-type fructans: A review on different aspects of biochemical and pharmaceutical technology. Carbohydrate Polymers, 101, 368–378. doi:10.1016/j.carbpol.2013.09.081
   PubMed Web of Science ®Google Scholar
• Bautista, M., García, L., Salcedo, R., & Parra, L. A. (2001). Azúcares en agaves (Agave tequilana Weber) cultivados en el estado de Guanajuato. Acta Universitaria, 11, 33–38.
   Google Scholar
• Bradford, M. M. (1976). A rapid and sensitive method for the quantitation of microgram quantities of protein utilizing the principle of protein-dye binding. Analytical Biochemistry, 72, 248–254. doi:10.1016/0003-2697(76)90527-3
   PubMed Web of Science ®Google Scholar
• Campana-Torres, A., Martinez-Cordova, L., Villarreal-Colmenares, H., & Civera-Cerecedo, R. (2006). Carbohydrate and lipid digestibility of animal and vegetal ingredients and diets for juvenile Australian redclaw crayfish, Cherax quadricarinatus. Aquaculture Nutrition, 12, 103–109. doi:10.1111/anu.2006.12.issue-2
   Web of Science ®Google Scholar
• Colunga, P., Coello, J., Espejo, L., & Fuente, L. (1993). Agave studies in Yucatan, Mexico. II. Nutritional value of the inflorescence peduncle and incipient domestication. Economic Botany, 47, 328–334. doi:10.1007/BF02862302
   Web of Science ®Google Scholar
• Dreywood, R. (1946). Qualitative test for carbohydrate material. Industrial and Engineering Chemistry, 18, 499–505.
   Google Scholar
• Glibowski, P., & Bukowska, A. (2011). The effect of pH, temperature and heating time on inulin chemical stability. Acta Scientiarium Polonorum Technologia Alimentaria, 10, 189–196.
   Google Scholar
• Gonçalves, C., Rodríguez, R. M., Gomes, N., Teixeira, J. Á., & Belo, I. (2010). Adaptation of dinitrosalicylic acid method to microtiter plates. Analytical Methods, 2, 2046–2048.
   Web of Science ®Google Scholar
• Mancilla, N. A., & López, M. G. (2002). Generation of Maillard compounds from inulin during the thermal processing of Agave tequilana Weber var azul. Journal of Agricultural and Food Chemistry, 50, 806–812. doi:10.1021/jf0110295
   PubMed Web of Science ®Google Scholar
• Miller, G. L. (1959). Use of dinitrosalicylic acid reagent for determination of reducing sugars. Analytical Chemistry, 31, 426–428. doi:10.1021/ac60147a030
   Web of Science ®Google Scholar
• Mussatto, S. I., Aguilar, C. N., Rodrigues, L. R., & Teixeira, J. A. (2009). Colonization of Aspergillus japonicus on synthetic materials and application to the production of fructooligosaccharides. Carbohydrate Research, 344, 795–800. doi:10.1016/j.carres.2009.01.025
   PubMed Web of Science ®Google Scholar
• Ortiz-Basurto, R. I., Pourcelly, G., Doco, T., Williams, P., Dornier, M., & Belleville, M.-P. (2008). Analysis of the main components of the aguamiel produced by the maguey-pulquero (Agave mapisaga) throughout the harvest period. Journal of Agricultural and Food Chemistry, 56, 3682–3687. doi:10.1021/jf072767h
   PubMed Web of Science ®Google Scholar
• Panesar, P. S., Bali, V., Kumari, S., Babbar, N., & Oberoi, H. S. (2014). Part III natural functional food products. Chapter 10 prebiotics. In S. K. Brar, G. S. Dhillon, & M. FERNANDES (Eds.), Biotransformation of waste biomass into high value biochemicals (pp. 237–259). New York, NY: Springer-Verlag.
   Google Scholar
• Pearson, T. R., Maita, Y., & Lalli, C. M. (1984). A manual of chemical and biological methods for seawaters analysis (1st ed.). New York, NY: Pergamon Press.
   Google Scholar
• Ravenscroft, N., Cescutti, P., Hearshaw, M., Ramsout, R., Rizzo, R., & Timme, E. (2009). Structural analysis of fructans from Agave americana grown in South Africa for spirit production. Journal of Agricultural and Food Chemistry, 57, 3995–4003. doi:10.1021/jf8039389
   PubMed Web of Science ®Google Scholar
• Reiffová, K., & Nemcová, R. (2006). Thin-layer chromatography analysis of fructooligosaccharides in biological samples. Journal of Chromatography A, 2, 14–21.
   Google Scholar
• Sanchez-Marroquin, A., & Hope, P. H. (1953). Agave juice, fermentation and chemical composition studies of some species. Journal of Agricultural and Food Chemistry, 1, 246–249. doi:10.1021/jf60003a007
   Web of Science ®Google Scholar
• Valadez, R., Bravo, G., Santos, N. F., Velasco, S. I., & Montville, T. J. (2012). The artisanal production of pulque, a traditional beverage of the Mexican highlands. Probiotics Antimicrobial Proteins, 4, 140–144. doi:10.1007/s12602-012-9096-9
   Google Scholar
• Wan, E. C., & Yu, J. (2006). Determination of sugar compounds in atmospheric aerosols by liquid chromatography combined with positive electrospray ionization mass spectrometry. Journal of Chromatography A, 1107, 175–181. doi:10.1016/j.chroma.2005.12.062
   PubMed Web of Science ®Google Scholar
• Yun, J. (1996). Fructooligosaccharides- occurrence, preparation and application. Enzyme and Microbial Technology, 19, 107–117. doi:10.1016/0141-0229(95)00188-3
   Web of Science ®Google Scholar