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Registro completo
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Biblioteca (s) : |
INIA Las Brujas. |
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Fecha : |
02/01/2017 |
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Actualizado : |
25/01/2019 |
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Tipo de producción científica : |
Artículos en Revistas Indexadas Internacionales |
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Autor : |
SILVEIRA, A.C.; FALAGÁN, N.; AGUAYO, E.; VILARO, F.; ESCALONA, H. |
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Afiliación : |
ANA CECILIA SILVEIRA, Universidad de la República (UdelaR)/ Facultad de Agronomía; Centro de Estudio Postcosecha (CEPOC), Facultad de Ciencias Agronómicas, Universidad de Chile; NATALIA FALAGÁN, Departamento de Ingeniería de Alimentos y del Equipamiento Agrícola, Universidad Politécnica de Cartagena, España; ENCARNA AGUAYO, Departamento de Ingeniería de Alimentos y del Equipamiento Agrícola, Universidad Politécnica de Cartagena, España; FRANCISCO LUIS VILARO PAREJA, INIA (Instituto Nacional de Investigación Agropecuaria), Uruguay; HUGO ESCALONA, Centro de Estudio Postcosecha (CEPOC), Facultad de Ciencias Agronómicas, Universidad de Chile. |
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Título : |
Compositional changes on colored and light-yellow-fleshed potatoes subjected to two cooking processes. [Cambios en la composición de papas de pulpa coloreada y amarilla sujetas a dos procesos de cocción.] |
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Fecha de publicación : |
2017 |
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Fuente / Imprenta : |
CYTA - Journal of Food, 2017, v.15 (2): 241-2488. OPEN ACCESS. |
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DOI : |
10.1080/19476337.2016.1243155 |
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Idioma : |
Inglés |
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Notas : |
Article Information: Received 20 Jun 2016; Accepted 20 Sep 2016; Published online: 08 Dec 2016 |
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Contenido : |
ABSTRACT.
Five potatoes varieties both raw and microwave (800 W, 8 min) and fried (180°C, 5 min) were evaluated. Colored-fleshed potatoes showed between 2- and 2.5-fold higher total polyphenols (TP, 2880.5?3241.6 mg GAE/kg DW) than the light-yellow. Chlorogenic acid was predominant. However, related to the others identified phenols, microwave and fried presented different phenolic profile. Vitamin C and total antioxidant capacity were also higher on colored ones with values in the range of 260.7?511.6 mg AA/kg DW and 344.1?527.8 mg GAE/kg DW respectively. Microwave and frying reduced TPs and vitamin C. Conversely, microwave increased total antioxidant capacity in 1?2-fold while frying reduced more than half compared to raw potatoes. Microwave and fried-colored potatoes represent an interesting alternative compared to light-yellow potatoes due to its contribution
of phytochemicals to the consumer?s diet.
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RESUMEN.
Se evaluaron cinco variedades de papa tanto crudas como cocidas en microondas (800 W, 8 min) y fritas (180°C, 5 min). Las de pulpa coloreada presentaron entre 2 y 2,5 veces más polifenoles totales (2880,5 a 3241,6 mg EAG/kg PS), que la de pulpa amarilla. El ácido clorogénico se encontró en mayor proporción. Con relación a los restantes fenoles identificados, las hervidas y fritas presentaron un perfil diferente. La vitamina C y capacidad antioxidante total también fueron superiores en las de pulpa coloreada, con valores de entre 260,7 a 511,6 mg AA/kg PS y 344,1 y 527,8 mg EAG/kg PS respectivamente. Los procesos de cocción redujeron el contenido de polifenoles totales y vitamina C. Por el contrario, la capacidad antioxidante de la papa hervida al microondas fue entre 1 y 2 veces superior a la de las crudas, mientras que en las fritas fue de alrededor de la mitad. Las
papas de pulpa coloreada representan una alternativa interesante para los consumidores, comparadas con las de pulpa amarilla, debido a su mayor aporte de fitoquímicos a la dieta.
© 2016 The Author(s). Published by Informa UK Limited, trading as Taylor & Francis Group MenosABSTRACT.
Five potatoes varieties both raw and microwave (800 W, 8 min) and fried (180°C, 5 min) were evaluated. Colored-fleshed potatoes showed between 2- and 2.5-fold higher total polyphenols (TP, 2880.5?3241.6 mg GAE/kg DW) than the light-yellow. Chlorogenic acid was predominant. However, related to the others identified phenols, microwave and fried presented different phenolic profile. Vitamin C and total antioxidant capacity were also higher on colored ones with values in the range of 260.7?511.6 mg AA/kg DW and 344.1?527.8 mg GAE/kg DW respectively. Microwave and frying reduced TPs and vitamin C. Conversely, microwave increased total antioxidant capacity in 1?2-fold while frying reduced more than half compared to raw potatoes. Microwave and fried-colored potatoes represent an interesting alternative compared to light-yellow potatoes due to its contribution
of phytochemicals to the consumer?s diet.
.-.-.-.-.-.-.-.-.-.-.-.-.-.-.-.-.-.-.-.--.
RESUMEN.
Se evaluaron cinco variedades de papa tanto crudas como cocidas en microondas (800 W, 8 min) y fritas (180°C, 5 min). Las de pulpa coloreada presentaron entre 2 y 2,5 veces más polifenoles totales (2880,5 a 3241,6 mg EAG/kg PS), que la de pulpa amarilla. El ácido clorogénico se encontró en mayor proporción. Con relación a los restantes fenoles identificados, las hervidas y fritas presentaron un perfil diferente. La vitamina C y capacidad antioxidante total también fueron superiores en las de pulpa coloreada, con valores ... Presentar Todo |
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Palabras claves : |
ANTIOXIDANT CAPACITY; DRY MATTER; FRIED POTATO; MICROWAVE POTATO; PAPA FRITA; PAPA HERVIDA AL MICROONDAS; POLYPHENOLS; VITAMIN C. |
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Thesagro : |
CAPACIDAD ANTIOXIDANTE; PAPA; POLIFENOLES; VITAMINA C. |
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Asunto categoría : |
-- |
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URL : |
http://www.ainfo.inia.uy/digital/bitstream/item/12336/1/Compositional-changes-on-colored-and-light-yellow-fleshed-potatoes-subjected-to-two-cooking-processes.pdf
http://www.tandfonline.com/doi/pdf/10.1080/19476337.2016.1243155
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Marc : |
LEADER 03288naa a2200337 a 4500
001 1056405
005 2019-01-25
008 2017 bl uuuu u00u1 u #d
024 7 $a10.1080/19476337.2016.1243155$2DOI
100 1 $aSILVEIRA, A.C.
245 $aCompositional changes on colored and light-yellow-fleshed potatoes subjected to two cooking processes. [Cambios en la composición de papas de pulpa coloreada y amarilla sujetas a dos procesos de cocción.]$h[electronic resource]
260 $c2017
500 $aArticle Information: Received 20 Jun 2016; Accepted 20 Sep 2016; Published online: 08 Dec 2016
520 $aABSTRACT. Five potatoes varieties both raw and microwave (800 W, 8 min) and fried (180°C, 5 min) were evaluated. Colored-fleshed potatoes showed between 2- and 2.5-fold higher total polyphenols (TP, 2880.5?3241.6 mg GAE/kg DW) than the light-yellow. Chlorogenic acid was predominant. However, related to the others identified phenols, microwave and fried presented different phenolic profile. Vitamin C and total antioxidant capacity were also higher on colored ones with values in the range of 260.7?511.6 mg AA/kg DW and 344.1?527.8 mg GAE/kg DW respectively. Microwave and frying reduced TPs and vitamin C. Conversely, microwave increased total antioxidant capacity in 1?2-fold while frying reduced more than half compared to raw potatoes. Microwave and fried-colored potatoes represent an interesting alternative compared to light-yellow potatoes due to its contribution of phytochemicals to the consumer?s diet. .-.-.-.-.-.-.-.-.-.-.-.-.-.-.-.-.-.-.-.--. RESUMEN. Se evaluaron cinco variedades de papa tanto crudas como cocidas en microondas (800 W, 8 min) y fritas (180°C, 5 min). Las de pulpa coloreada presentaron entre 2 y 2,5 veces más polifenoles totales (2880,5 a 3241,6 mg EAG/kg PS), que la de pulpa amarilla. El ácido clorogénico se encontró en mayor proporción. Con relación a los restantes fenoles identificados, las hervidas y fritas presentaron un perfil diferente. La vitamina C y capacidad antioxidante total también fueron superiores en las de pulpa coloreada, con valores de entre 260,7 a 511,6 mg AA/kg PS y 344,1 y 527,8 mg EAG/kg PS respectivamente. Los procesos de cocción redujeron el contenido de polifenoles totales y vitamina C. Por el contrario, la capacidad antioxidante de la papa hervida al microondas fue entre 1 y 2 veces superior a la de las crudas, mientras que en las fritas fue de alrededor de la mitad. Las papas de pulpa coloreada representan una alternativa interesante para los consumidores, comparadas con las de pulpa amarilla, debido a su mayor aporte de fitoquímicos a la dieta. © 2016 The Author(s). Published by Informa UK Limited, trading as Taylor & Francis Group
650 $aCAPACIDAD ANTIOXIDANTE
650 $aPAPA
650 $aPOLIFENOLES
650 $aVITAMINA C
653 $aANTIOXIDANT CAPACITY
653 $aDRY MATTER
653 $aFRIED POTATO
653 $aMICROWAVE POTATO
653 $aPAPA FRITA
653 $aPAPA HERVIDA AL MICROONDAS
653 $aPOLYPHENOLS
653 $aVITAMIN C
700 1 $aFALAGÁN, N.
700 1 $aAGUAYO, E.
700 1 $aVILARO, F.
700 1 $aESCALONA, H.
773 $tCYTA - Journal of Food, 2017$gv.15 (2): 241-2488. OPEN ACCESS.
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INIA Las Brujas (LB) |
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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 : |
23/10/2020 |
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Actualizado : |
09/04/2021 |
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Tipo de producción científica : |
Capítulo en Libro Técnico-Científico |
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Autor : |
HASTINGS, F.; FUENTES, I.; PÉREZ-BIDEGAIN, M.; NAVAS, R.; GORGOGLIONE, A. |
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Afiliación : |
FLORENCIA HASTINGS, School of Agronomy Universidad de la República, Montevideo, Uruguay; Directorate of Natural Resources, Ministry of Agriculture, Livestock and Fisheries, Montevideo, Uruguay; IGNACIO FUENTES, School of Life and Environmental Sciences, University of Sydney, Sydney, Australia; MARIO PÉREZ-BIDEGAIN, School of Agronomy, Universidad de la República, Montevideo, Uruguay; RAFAEL NAVAS NÚÑEZ, INIA (Instituto Nacional de Investigación Agropecuaria), Uruguay; ÁNGELA GORGOGLIONE, School of Engineering, Universidad de la República, Montevideo, Uruguay. |
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Título : |
Land-cover mapping of agricultural areas using machine learning in Google Earth engine. (Conference paper) |
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Fecha de publicación : |
2020 |
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Fuente / Imprenta : |
In: Gervasi O. et al. (eds) Computational Science and Its Applications - ICCSA 2020. ICCSA 2020. Lecture Notes in Computer Science, vol 12252. International Conference on Computational Science and Its Applications. Springer, Cham. https://doi.org/10.1007/978-3-030-58811-3_52 |
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ISBN : |
e-ISBN: 978-3-030-58811-3 |
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DOI : |
10.1007/978-3-030-58811-3_52 |
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Idioma : |
Inglés |
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Notas : |
Article history: First Online 29 September 2020. Volume Editors: Gervasi O.,Murgante B.,Misra S. .,Garau C.,Blecic I.,Taniar D.,Apduhan B.O.,Rocha A.M.A.C.,Tarantino E.,Torre C.M.,Karaca Y. Publisher: Springer Science and Business Media Deutschland GmbH.
20th International Conference on Computational Science and Its Applications, ICCSA 2020; Cagliari; Italy; 1 July 2020 through 4 July 2020; Code 249529.
Corresponding author: Hastings, F.; School of Agronomy, Universidad de la República, Av. Gral. Eugenio Garzón 780, Montevideo, Uruguay; email:fhastings@mgap.gub.uy |
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Contenido : |
Land-cover mapping is critically needed in land-use planning and policy making. Compared to other techniques, Google Earth Engine (GEE) offers a free cloud of satellite information and high computation capabilities. In this context, this article examines machine learning with GEE for land-cover mapping. For this purpose, a five-phase procedure is applied: (1) imagery selection and pre-processing, (2) selection of the classes and training samples, (3) classification process, (4) post-classification, and (5) validation. The study region is located in the San Salvador basin (Uruguay), which is under agricultural intensification. As a result, the 1990 land-cover map of the San Salvador basin is produced. The new map shows good agreements with past agriculture census and reveals the transformation of grassland to cropland in the period 1990?2018. © 2020, Springer Nature Switzerland AG. |
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Palabras claves : |
Agricultural region; Google earth engine; Land-cover map; Supervised classification. |
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Asunto categoría : |
A50 Investigación agraria |
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Marc : |
LEADER 02413nam a2200229 a 4500
001 1061424
005 2021-04-09
008 2020 bl uuuu u0uu1 u #d
024 7 $a10.1007/978-3-030-58811-3_52$2DOI
100 1 $aHASTINGS, F.
245 $aLand-cover mapping of agricultural areas using machine learning in Google Earth engine. (Conference paper)$h[electronic resource]
260 $aIn: Gervasi O. et al. (eds) Computational Science and Its Applications - ICCSA 2020. ICCSA 2020. Lecture Notes in Computer Science, vol 12252. International Conference on Computational Science and Its Applications. Springer, Cham. https://doi.org/10.1007/978-3-030-58811-3_52$c1007
500 $aArticle history: First Online 29 September 2020. Volume Editors: Gervasi O.,Murgante B.,Misra S. .,Garau C.,Blecic I.,Taniar D.,Apduhan B.O.,Rocha A.M.A.C.,Tarantino E.,Torre C.M.,Karaca Y. Publisher: Springer Science and Business Media Deutschland GmbH. 20th International Conference on Computational Science and Its Applications, ICCSA 2020; Cagliari; Italy; 1 July 2020 through 4 July 2020; Code 249529. Corresponding author: Hastings, F.; School of Agronomy, Universidad de la República, Av. Gral. Eugenio Garzón 780, Montevideo, Uruguay; email:fhastings@mgap.gub.uy
520 $aLand-cover mapping is critically needed in land-use planning and policy making. Compared to other techniques, Google Earth Engine (GEE) offers a free cloud of satellite information and high computation capabilities. In this context, this article examines machine learning with GEE for land-cover mapping. For this purpose, a five-phase procedure is applied: (1) imagery selection and pre-processing, (2) selection of the classes and training samples, (3) classification process, (4) post-classification, and (5) validation. The study region is located in the San Salvador basin (Uruguay), which is under agricultural intensification. As a result, the 1990 land-cover map of the San Salvador basin is produced. The new map shows good agreements with past agriculture census and reveals the transformation of grassland to cropland in the period 1990?2018. © 2020, Springer Nature Switzerland AG.
653 $aAgricultural region
653 $aGoogle earth engine
653 $aLand-cover map
653 $aSupervised classification
700 1 $aFUENTES, I.
700 1 $aPÉREZ-BIDEGAIN, M.
700 1 $aNAVAS, R.
700 1 $aGORGOGLIONE, A.
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