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Registro completo
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Biblioteca (s) : |
INIA Las Brujas. |
Fecha : |
07/02/2023 |
Actualizado : |
07/02/2023 |
Tipo de producción científica : |
Capítulo en Libro Técnico-Científico |
Autor : |
FARIÑA, L.; BOIDO, E.; ARES, G.; GONZALEZ, N.; LADO, J.; CURBELO, R.; ALMEIDA, L.; MEDINA, K.; CARRAU, F.; DELLACASSA, E, |
Afiliación : |
LAURA FARIÑA, Área de Enología y Biotecnología de Fermentaciones, Departamento de Ciencia y Tecnología de los Alimentos, Facultad de Química, Universidad de la República, Av. General Flores 2124, 11800 Montevideo, Uruguay; EDUARDO BOIDO, a Área de Enología y Biotecnología de Fermentaciones, Departamento de Ciencia y Tecnología de Los Alimentos, Facultad de Química, Universidad de la República, Av. General Flores 2124, Montevideo, 11800, Uruguay; GASTÓN ARES, Sensometría y Ciencia Del Consumidor, Instituto Polo Tecnológico de Pando, Facultad de Química, Universidad de la República, By Pass de Rutas 8 y 101 s/n, Canelones, Pando, 91000, Uruguay; NOELA GONZALEZ, Área de Enología y Biotecnología de Fermentaciones, Departamento de Ciencia y Tecnología de Los Alimentos, Facultad de Química, Universidad de la República, Av. General Flores 2124, Montevideo, 11800, Uruguay; JOANNA LADO LINDNER, INIA (Instituto Nacional de Investigación Agropecuaria), Uruguay; ROMINA CURBELO, Laboratorio de Biotecnología de Aromas, Departamento de Química Orgánica, Facultad de Química, Universidad de la República, Av. General Flores 2124, Montevideo, 11800, Uruguay; LUCÍA ALMEIDA, Área de Enología y Biotecnología de Fermentaciones, Departamento de Ciencia y Tecnología de Los Alimentos, Facultad de Química, Universidad de la República, Av. General Flores 2124, Montevideo, 11800, Uruguay; KARINA MEDINA, Área de Enología y Biotecnología de Fermentaciones, Departamento de Ciencia y Tecnología de Los Alimentos, Facultad de Química, Universidad de la República, Av. General Flores 2124, Montevideo, 11800, Uruguay; FRANCISCO CARRAU, Área de Enología y Biotecnología de Fermentaciones, Departamento de Ciencia y Tecnología de Los Alimentos, Facultad de Química, Universidad de la República, Av. General Flores 2124, Montevideo, 11800, Uruguay; EDUARDO DELLACASSA, Laboratorio de Biotecnología de Aromas, Departamento de Química Orgánica, Facultad de Química, Universidad de la República, Av. General Flores 2124, 11800 Montevideo, Uruguay. |
Título : |
Solid phase microextraction for the characterization of food aroma and particular sensory defects. (Chap.6) |
Fecha de publicación : |
2023 |
Fuente / Imprenta : |
In: ACS Symposium Series, 2023, Volume 1433, Pages 299 - 325. Flavors and Fragrances in Food Processing: Preparation and Characterization Methods. Balakrishnan P., Gopi S. (editors). doi: https://doi.org/10.1021/bk-2022-1433.ch006 |
Serie : |
(ACS Symposium Series; Volume 1433). |
ISSN : |
0097-6156 |
DOI : |
10.1021/bk-2022-1433.ch006 |
Idioma : |
Inglés |
Notas : |
Chapter book history: Publication Date (Web):December 28, 2022 -- Corresponding author: Dellacassa, E.; Laboratorio de Biotecnología de Aromas, Departamento de Química Orgánica, Facultad de Química, Universidad de la República, Av. General Flores 2124, Montevideo, Uruguay; email:edellac@fq.edu.uy -- Publisher:
American Chemical Society -- Volume editors: Balakrishnan P., Gopi S., ADSO Naturals India, Bangalore, Balakrishnan P., Gopi S., Curesupport Netherlands, Deventer. -- |
Contenido : |
ABSTRACT.- Solid Phase Microextraction or SPME was created to facilitate faster sample preparation, both in the laboratory and wherever the sampling site is located. Solid phase microextraction (SPME) was developed by Pawliszyn's group in 1990 as a solvent-free technique on the basis of adsorption-absorption theory. SPME is based on the principle that analytes are distributed between the sample matrix and the fiber coating. The fiber is built of fused silica and covered with a sorbent (polymeric materials identical to those used as stationary phase in gas chromatography columns). The transport of the analytes from the sample matrix to the fiber begins when the fiber comes into contact with the sample. The analytes are then desorbed by temperature or with an organic solvent. The extraction is complete and satisfactory when the analyte has reached an equilibrium concentration of distribution between the sample and the fiber. Even being experimentally a non-exhaustive extractive technique (it is an equilibrium), SPME has been rapidly adopted as a simple, miniaturized, and green technique, which combines sampling, extraction, concentration, cleanup and sample introduction in a single step. These characteristics transformed SPME in one of the most used techniques for different applications related to analytical chemistry. In this chapter, we will present different number of examples by which SPME focuses in the characterization of both food aroma and frequent odor defects.. © 2023 American Chemical Society. All rights reserved. MenosABSTRACT.- Solid Phase Microextraction or SPME was created to facilitate faster sample preparation, both in the laboratory and wherever the sampling site is located. Solid phase microextraction (SPME) was developed by Pawliszyn's group in 1990 as a solvent-free technique on the basis of adsorption-absorption theory. SPME is based on the principle that analytes are distributed between the sample matrix and the fiber coating. The fiber is built of fused silica and covered with a sorbent (polymeric materials identical to those used as stationary phase in gas chromatography columns). The transport of the analytes from the sample matrix to the fiber begins when the fiber comes into contact with the sample. The analytes are then desorbed by temperature or with an organic solvent. The extraction is complete and satisfactory when the analyte has reached an equilibrium concentration of distribution between the sample and the fiber. Even being experimentally a non-exhaustive extractive technique (it is an equilibrium), SPME has been rapidly adopted as a simple, miniaturized, and green technique, which combines sampling, extraction, concentration, cleanup and sample introduction in a single step. These characteristics transformed SPME in one of the most used techniques for different applications related to analytical chemistry. In this chapter, we will present different number of examples by which SPME focuses in the characterization of both food aroma and frequent odor defects.. © 202... Presentar Todo |
Palabras claves : |
Beverages; Extraction; Fibers; Food processing; Organic compounds; Volatile organic compounds. |
Asunto categoría : |
Q01 Ciencia y tecnología de los alimentos |
Marc : |
LEADER 03189naa a2200349 a 4500 001 1063955 005 2023-02-07 008 2023 bl uuuu u00u1 u #d 022 $a0097-6156 024 7 $a10.1021/bk-2022-1433.ch006$2DOI 100 1 $aFARIÑA, L. 245 $aSolid phase microextraction for the characterization of food aroma and particular sensory defects. (Chap.6)$h[electronic resource] 260 $c2023 490 $a(ACS Symposium Series; Volume 1433). 500 $aChapter book history: Publication Date (Web):December 28, 2022 -- Corresponding author: Dellacassa, E.; Laboratorio de Biotecnología de Aromas, Departamento de Química Orgánica, Facultad de Química, Universidad de la República, Av. General Flores 2124, Montevideo, Uruguay; email:edellac@fq.edu.uy -- Publisher: American Chemical Society -- Volume editors: Balakrishnan P., Gopi S., ADSO Naturals India, Bangalore, Balakrishnan P., Gopi S., Curesupport Netherlands, Deventer. -- 520 $aABSTRACT.- Solid Phase Microextraction or SPME was created to facilitate faster sample preparation, both in the laboratory and wherever the sampling site is located. Solid phase microextraction (SPME) was developed by Pawliszyn's group in 1990 as a solvent-free technique on the basis of adsorption-absorption theory. SPME is based on the principle that analytes are distributed between the sample matrix and the fiber coating. The fiber is built of fused silica and covered with a sorbent (polymeric materials identical to those used as stationary phase in gas chromatography columns). The transport of the analytes from the sample matrix to the fiber begins when the fiber comes into contact with the sample. The analytes are then desorbed by temperature or with an organic solvent. The extraction is complete and satisfactory when the analyte has reached an equilibrium concentration of distribution between the sample and the fiber. Even being experimentally a non-exhaustive extractive technique (it is an equilibrium), SPME has been rapidly adopted as a simple, miniaturized, and green technique, which combines sampling, extraction, concentration, cleanup and sample introduction in a single step. These characteristics transformed SPME in one of the most used techniques for different applications related to analytical chemistry. In this chapter, we will present different number of examples by which SPME focuses in the characterization of both food aroma and frequent odor defects.. © 2023 American Chemical Society. All rights reserved. 653 $aBeverages 653 $aExtraction 653 $aFibers 653 $aFood processing 653 $aOrganic compounds 653 $aVolatile organic compounds 700 1 $aBOIDO, E. 700 1 $aARES, G. 700 1 $aGONZALEZ, N. 700 1 $aLADO, J. 700 1 $aCURBELO, R. 700 1 $aALMEIDA, L. 700 1 $aMEDINA, K. 700 1 $aCARRAU, F. 700 1 $aDELLACASSA, E, 773 $tIn: ACS Symposium Series, 2023, Volume 1433, Pages 299 - 325. Flavors and Fragrances in Food Processing: Preparation and Characterization Methods. Balakrishnan P., Gopi S. (editors). doi: https://doi.org/10.1021/bk-2022-1433.ch006
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INIA Las Brujas (LB) |
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Registro completo
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Biblioteca (s) : |
INIA Tacuarembó; INIA Treinta y Tres. |
Fecha actual : |
24/08/2016 |
Actualizado : |
31/05/2018 |
Tipo de producción científica : |
Documentos |
Autor : |
BLANCO, P.H.; MOLINA, F.; MARTÍNEZ, S.; CARRACELAS, G.; VARGAS, J.; VILLALBA, M.; ESCALANTE, F. |
Afiliación : |
PEDRO HORACIO BLANCO BARRAL, INIA (Instituto Nacional de Investigación Agropecuaria), Uruguay; FEDERICO MOLINA CASELLA, INIA (Instituto Nacional de Investigación Agropecuaria), Uruguay; SEBASTIÁN MARTÍNEZ KOPP, INIA (Instituto Nacional de Investigación Agropecuaria), Uruguay; JULIO GONZALO CARRACELAS GARRIDO, INIA (Instituto Nacional de Investigación Agropecuaria), Uruguay; JOSE EDUARDO VARGAS MANCUELLO, INIA (Instituto Nacional de Investigación Agropecuaria), Uruguay; MARIO VILLALBA, INIA (Instituto Nacional de Investigación Agropecuaria), Uruguay; FERNANDO DANIEL ESCALANTE UBIEDO, INIA (Instituto Nacional de Investigación Agropecuaria), Uruguay. |
Título : |
Evaluación de cultivares Clearfield. |
Fecha de publicación : |
2016 |
Fuente / Imprenta : |
ln: JORNADA ANUAL ARROZ, 2016, INIA TREINTA Y TRES, TREINTA Y TRES, UY. Arroz: resultados experimentales 2015-2016. Treinta y Tres, (Uruguay): INIA, 2016. |
Páginas : |
cap. 3, p. 25-27. |
Serie : |
(INIA Serie Actividades de Difusión; 765) |
ISSN : |
1688-9258 |
Idioma : |
Español |
Notas : |
Acceso a publicación y presentación oral. |
Palabras claves : |
RESISTENCIA A IMIDAZOLINONAS. |
Thesagro : |
ARROZ; FITOMEJORAMIENTO. |
Asunto categoría : |
F01 Cultivo F30 Genética vegetal y fitomejoramiento |
URL : |
http://www.ainfo.inia.uy/digital/bitstream/item/7883/1/ad-765-cap.3-p.25-27.pdf
https://www.youtube.com/embed/9TuV_S-IUvA?rel=0
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Marc : |
LEADER 00850naa a2200265 a 4500 001 1056563 005 2018-05-31 008 2016 bl uuuu u00u1 u #d 022 $a1688-9258 100 1 $aBLANCO, P.H. 245 $aEvaluación de cultivares Clearfield. 260 $c2016 300 $acap. 3, p. 25-27. 490 $a(INIA Serie Actividades de Difusión; 765) 500 $aAcceso a publicación y presentación oral. 650 $aARROZ 650 $aFITOMEJORAMIENTO 653 $aRESISTENCIA A IMIDAZOLINONAS 700 1 $aMOLINA, F. 700 1 $aMARTÍNEZ, S. 700 1 $aCARRACELAS, G. 700 1 $aVARGAS, J. 700 1 $aVILLALBA, M. 700 1 $aESCALANTE, F. 773 $tln: JORNADA ANUAL ARROZ, 2016, INIA TREINTA Y TRES, TREINTA Y TRES, UY. Arroz: resultados experimentales 2015-2016. Treinta y Tres, (Uruguay): INIA, 2016.
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