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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 Las Brujas. |
Fecha actual : |
01/07/2022 |
Actualizado : |
01/07/2022 |
Tipo de producción científica : |
Artículos en Revistas Agropecuarias |
Autor : |
LANFRANCO, B.; FERRARO, B.; SOARES DE LIMA, J.M.; FERNANDEZ, E. |
Afiliación : |
BRUNO ANTONIO LANFRANCO CRESPO, INIA (Instituto Nacional de Investigación Agropecuaria), Uruguay; BRUNO FERRARO ALBERTONI, INIA (Instituto Nacional de Investigación Agropecuaria), Uruguay; JUAN MANUEL SOARES DE LIMA LAPETINA, INIA (Instituto Nacional de Investigación Agropecuaria), Uruguay; ENRIQUE GENARO FERNANDEZ RODRIGUEZ, INIA (Instituto Nacional de Investigación Agropecuaria), Uruguay. |
Título : |
Momento ideal para inversiones con fondos propios. |
Complemento del título : |
Socio-economía. |
Fecha de publicación : |
2022 |
Fuente / Imprenta : |
Revista INIA Uruguay, Junio 2022, no.69, p.42-46. |
Serie : |
(Revista INIA; 69). |
ISSN : |
1510-9011 |
Idioma : |
Español |
Contenido : |
El próximo 30 de junio habrá culminado un ejercicio ganadero excepcional, impensado hasta para el más optimista. El sensible aumento en los precios del ganado viene presagiando un resultado económico y financiero muy positivo, a niveles que han sido esquivos por muchos años. Hoy, el productor se encuentra con un excedente que le permite, no solo mantener el capital ya invertido sino también encarar aquellas inversiones, tantas veces pospuestas, para apuntalar el crecimiento de la empresa. |
Palabras claves : |
ACTIVIDAD GANADERA. |
Thesagro : |
ECONOMÍA; INVERSIONES. |
Asunto categoría : |
E14 Economía y políticas de desarrollo |
URL : |
http://www.ainfo.inia.uy/digital/bitstream/item/16537/1/Revista-INIA-69-Junio-2022-11.pdf
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Marc : |
LEADER 01091naa a2200217 a 4500 001 1063383 005 2022-07-01 008 2022 bl uuuu u00u1 u #d 022 $a1510-9011 100 1 $aLANFRANCO, B. 245 $aMomento ideal para inversiones con fondos propios.$h[electronic resource] 260 $c2022 490 $a(Revista INIA; 69). 520 $aEl próximo 30 de junio habrá culminado un ejercicio ganadero excepcional, impensado hasta para el más optimista. El sensible aumento en los precios del ganado viene presagiando un resultado económico y financiero muy positivo, a niveles que han sido esquivos por muchos años. Hoy, el productor se encuentra con un excedente que le permite, no solo mantener el capital ya invertido sino también encarar aquellas inversiones, tantas veces pospuestas, para apuntalar el crecimiento de la empresa. 650 $aECONOMÍA 650 $aINVERSIONES 653 $aACTIVIDAD GANADERA 700 1 $aFERRARO, B. 700 1 $aSOARES DE LIMA, J.M. 700 1 $aFERNANDEZ, E. 773 $tRevista INIA Uruguay, Junio 2022, no.69, p.42-46.
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