Evaluation of <scp><i>Agave salmiana</i></scp> by‐products as a functional ingredient for the development of sustainable foods
This study suggests that non-conventional fiber obtained from agave waste can be incorporated into conventional flours such as wheat flour for food development within the concept of a circular economy, which is an option for the functional improvement of food from wheat and valorizing wastes of economic importance. © 2025 Society of Chemical Industry.
Authors
- Héctor A. Ruíz (ORCID: https://orcid.org/0000-0003-0917-0324)
- Mario Cruz (ORCID: https://orcid.org/0000-0002-2875-8097)
- Ruth Belmares (ORCID: https://orcid.org/0000-0003-1362-4691)
- Araceli Loredo‐Treviño (ORCID: https://orcid.org/0000-0002-2857-3340)
- Rosa M. Rodríguez‐Jasso (ORCID: https://orcid.org/0000-0001-8971-0639)
- Isabel Márquez‐Rangel (ORCID: https://orcid.org/0009-0001-1054-3047)
Institutions
- Universidad Autónoma de Coahuila (MX)
- Universidad Autónoma Agraria Antonio Narro (MX)
Publication Details
- Journal
- Journal of the Science of Food and Agriculture
- Published
- 2025-02-03
- DOI
- https://doi.org/10.1002/jsfa.14167
- Citations
- 3
- Primary Topic
- Food composition and properties
- Type
- article
- Field-Weighted Citation Impact
- 3.36
Funders
- Universidad Autónoma de Coahuila