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| Registros recuperados : 5 | |
| 1. |  | NUÑEZ, J.A.; AGUIAR, S.; JOBBÁGY, E.G.; JIMÉNEZ, Y.G.; BALDASSINI, P. Climate change and land cover effects on water yield in a subtropical watershed spanning the yungas-chaco transition of Argentina. Journal of Environmental Management. 2024, Volume 358, e120808. https://doi.org/10.1016/j.jenvman.2024.120808 Article history: Received 26 October 2023, Revised 29 February 2024, Accepted 31 March 2024, Available online 9 April 2024, Version of Record 9 April 2024. -- Correspondence: Baldassini, P.; Universidad de Buenos Aires, INIA La...| Biblioteca(s): INIA Las Brujas. |
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| 4. | | VALLEJOS, M.; AGUIAR, S.; BALDI, G.; MASTRÁNGELO, M.E.; GALLEGO, F.; PACHECO-ROMERO, M; ALCARAZ-SEGURA, D.; PARUELO, J. Social-ecological functional types: connecting people and ecosystems in the Argentine Chaco. Ecosystems, 1 April 2020, Volume 23, Issue 3, Pages 471-484. Doi: https://doi.org/10.1007/s10021-019-00415-4 Article history: Received 10 January 2019// Accepted 21 June 2019//First Online 09 July 2019.| Biblioteca(s): INIA La Estanzuela. |
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| 5. | | AGUIAR, S.; MASTRANGELO, M.E.; GARCÍA COLLAZO, M.A.; CAMBA SANS, G.H.; MOSSO, C.E.; CIUFFOLI, L.; SCHMIDT, M.; VALLEJOS, M.; LANGBEHN, L.; CÁCERES, D.; MERLINSKY, G.; PARUELO, J.; SEGHEZZO, L.; STAIANO, L.; TEXEIRA, M.; VOLANTE, J.N.; VERÓN, S.R. Cuál es la situación de la Ley de Bosques en la Región Chaqueña a diez años de su sanción? Revisar su pasado para discutir su futuro. [What is the status of the forest law in the chaco region ten years after its enaction? Reviewing its past to discuss its future?]. Ecologia Austral, August 2018, vol.28, no.2, p. 400-417. OPEN ACCESS. EID: 2-s2.0-85052534872 Article history: Received 23 November 2016. / Accepted 6 March 2018.
Este trabajo fue financiado por el proyecto PICTo 2014-0046 "Bosques nativos, servicios ecosistémicos y bienestar humano en el Norte del Chaco Seco argentino: un...| Biblioteca(s): INIA Las Brujas. |
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| Registros recuperados : 5 | |
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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 actual : |
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 : |
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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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