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 | Acceso al texto completo restringido a Biblioteca INIA Las Brujas. Por información adicional contacte bibliolb@inia.org.uy. |
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Registro completo
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Biblioteca (s) : |
INIA Las Brujas. |
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Fecha : |
07/02/2023 |
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Actualizado : |
07/02/2023 |
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Tipo de producción científica : |
Capítulo en Libro Técnico-Científico |
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Autor : |
FARIÑA, L.; BOIDO, E.; ARES, G.; GONZALEZ, N.; LADO, J.; CURBELO, R.; ALMEIDA, L.; MEDINA, K.; CARRAU, F.; DELLACASSA, E, |
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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. |
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Título : |
Solid phase microextraction for the characterization of food aroma and particular sensory defects. (Chap.6) |
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Fecha de publicación : |
2023 |
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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 |
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Serie : |
(ACS Symposium Series; Volume 1433). |
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ISSN : |
0097-6156 |
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DOI : |
10.1021/bk-2022-1433.ch006 |
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Idioma : |
Inglés |
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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. -- |
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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 |
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Palabras claves : |
Beverages; Extraction; Fibers; Food processing; Organic compounds; Volatile organic compounds. |
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Asunto categoría : |
Q01 Ciencia y tecnología de los alimentos |
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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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Registro original : |
INIA Las Brujas (LB) |
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Registro completo
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Biblioteca (s) : |
INIA Tacuarembó. |
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Fecha actual : |
21/02/2014 |
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Actualizado : |
01/08/2017 |
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Autor : |
URIOSTE, M.J.; LUZARDO, S.; DE SOUZA, G.; PÉREZ RUCHEL, A.; FARIÑA, V.; FERNÁNDEZ, G.; REPETTO, J.L.; CAJARVILLE, C.; ARROYO, J.M. |
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Afiliación : |
MARÍA JOSÉ URIOSTE; SANTIAGO FELIPE LUZARDO VILLAR, INIA (Instituto Nacional de Investigación Agropecuaria), Uruguay; GUILLERMO DE SOUZA CAMARGO, INIA (Instituto Nacional de Investigación Agropecuaria), Uruguay; ANALÍA PÉREZ RUCHEL; VICTORIA FARIÑA; GONZALO FERNÁNDEZ; JOSÉ LUIS REPETTO; CECILIA CAJARVILLE; JOSÉ MARÍA ARROYO. |
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Título : |
Desempeño de corderos de engorde intensivo alimentados a base de dietas mixtas con distintas fuentes de energía. |
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Fecha de publicación : |
2017 |
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Fuente / Imprenta : |
In: Jornadas Uruguayas de Buiatría, 45., 2017, Paysandú, Uy., Matto, C.; Delpiazzo, R.(Ed.). Trabajos preentados. Paysandú: Centro Médico Veterinario de Paysandú/Sociedad Uruguaya de Buiatría, 2017. |
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Páginas : |
p. 215-217 |
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Idioma : |
Español |
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Contenido : |
Se estudió eL desempeño de corderos engordados en base a dietas mixtas pastura+ración totaLmente mezclada difiriendo en la fuente energética: amilácea vs no amil
ácea frente a una dieta intensiva. Los parámetros productivos de estas dietas mixtas fueron comparables a la dieta intensiva con consumos (1,261,46 kg/d) y crecimientos similares (>0.320kg/d) pero logrando una mejor eficiencia de conversión (4.03 V5 4,88). No hubo diferencias en Las características de las carcasas entre los distintos sistemas de alimentación. // Lambs fattening performance under different feeding diets was studied. The diets consisted on two mixed diets of pasture+totally mixed ration differing in the energy source: amyLaceous V5 non amyiLaceous, and an intensive diet. The productive performance of these mixed diets were comparabLe to the
intensive diet obtaining simiLar feed intake (1.26-1,46 kg/d) and growth (>0.320 kg/d) but achieving a better feed conversion efficiency (4,03 vs 4.88). There were no differences in the carcass characteristics between the different feeding systems. |
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Palabras claves : |
DIETAS MIXTAS. |
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Thesagro : |
CORDEROS; ENGORDE; OVINOS. |
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Asunto categoría : |
L02 Alimentación animal |
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Marc : |
LEADER 01973nam a2200265 a 4500
001 1018346
005 2017-08-01
008 2017 bl uuuu u01u1 u #d
100 1 $aURIOSTE, M.J.
245 $aDesempeño de corderos de engorde intensivo alimentados a base de dietas mixtas con distintas fuentes de energía.
260 $aIn: Jornadas Uruguayas de Buiatría, 45., 2017, Paysandú, Uy., Matto, C.; Delpiazzo, R.(Ed.). Trabajos preentados. Paysandú: Centro Médico Veterinario de Paysandú/Sociedad Uruguaya de Buiatría$c2017
300 $ap. 215-217
520 $aSe estudió eL desempeño de corderos engordados en base a dietas mixtas pastura+ración totaLmente mezclada difiriendo en la fuente energética: amilácea vs no amil ácea frente a una dieta intensiva. Los parámetros productivos de estas dietas mixtas fueron comparables a la dieta intensiva con consumos (1,261,46 kg/d) y crecimientos similares (>0.320kg/d) pero logrando una mejor eficiencia de conversión (4.03 V5 4,88). No hubo diferencias en Las características de las carcasas entre los distintos sistemas de alimentación. // Lambs fattening performance under different feeding diets was studied. The diets consisted on two mixed diets of pasture+totally mixed ration differing in the energy source: amyLaceous V5 non amyiLaceous, and an intensive diet. The productive performance of these mixed diets were comparabLe to the intensive diet obtaining simiLar feed intake (1.26-1,46 kg/d) and growth (>0.320 kg/d) but achieving a better feed conversion efficiency (4,03 vs 4.88). There were no differences in the carcass characteristics between the different feeding systems.
650 $aCORDEROS
650 $aENGORDE
650 $aOVINOS
653 $aDIETAS MIXTAS
700 1 $aLUZARDO, S.
700 1 $aDE SOUZA, G.
700 1 $aPÉREZ RUCHEL, A.
700 1 $aFARIÑA, V.
700 1 $aFERNÁNDEZ, G.
700 1 $aREPETTO, J.L.
700 1 $aCAJARVILLE, C.
700 1 $aARROYO, J.M.
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