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Registro completo
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Biblioteca (s) : |
INIA Las Brujas. |
Fecha : |
15/09/2014 |
Actualizado : |
02/03/2020 |
Tipo de producción científica : |
Trabajos en Congresos/Conferencias |
Autor : |
TISCORNIA, G.; CAL, A.; GIMÉNEZ, A. |
Afiliación : |
GUADALUPE TISCORNIA TOSAR, INIA (Instituto Nacional de Investigación Agropecuaria), Uruguay; ADRIAN CAL ALVAREZ, Instituto Nacional de Investigación Agropecuaria (INIA), Uruguay; AGUSTIN GIMENEZ FUREST, Instituto Nacional de Investigación Agropecuaria (INIA), Uruguay. |
Título : |
Análisis del desarrollo de pasturas en áreas de ganadería extensiva de Uruguay utilizando EVI.¨[Trabajo en Congreso + Poster]. |
Fecha de publicación : |
2013 |
Fuente / Imprenta : |
In: XVI Simpósio Brasileiro de Sensoriamento Remoto - SBSR, Foz do Iguaçu, PR, Brasil, 13 a 18 de abril de 2013, INPE. |
Idioma : |
Español |
Contenido : |
ABSTRACT.
The objective was to characterize and analyze the relative performance of pasture development in three areas of natural grasslands livestock production in Uruguay: "Basalto superficial", "Cristalino" and "Sierras del Este". EVI vegetation index images from MODIS were used form 2000 to 2011. Following Blackmore et. al (2003) methodology and considering only our three areas, we delimited higher and lower pasture development vulnerability areas during spring and summer. Analyzing the vulnerability "inside the station" during spring, the vulnerability observed was from medium to medium high while during the summer an increase areas of high and low vulnerabilities was detected. The most vulnerable area for the summer was the southern of the "Basalto superficial" and the lowest was "Sierras del este" (probably influenced by the presence of native trees and shrubs). Finally, analyzing the vulnerability "between years" during spring we can observed that vulnerability detected was from low to medium high with no clear high vulnerability areas detected. During summer, an increased of high vulnerability areas was observed, particularly in "Basalto superficial" and the west of "Sierras del este". |
Palabras claves : |
ÍNDICE DE VEGETACIÓN. |
Thesagro : |
PASTIZALES; PRADERAS; SENSORAMIENTO REMOTO; VULNERABILIDAD. |
Asunto categoría : |
L01 Ganadería |
URL : |
http://www.ainfo.inia.uy/digital/bitstream/item/14224/1/Poster-INIA-GRAS-Congreso-Foz-XVI-SBSR.pdf
http://www.ainfo.inia.uy/digital/bitstream/item/3119/1/Tiscornia-G.-Cal-A.-Gimenez-A.-2013.-Analisis-del-desarrollo-de-pasturas-....pdf
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Marc : |
LEADER 01907nam a2200193 a 4500 001 1050236 005 2020-03-02 008 2013 bl uuuu u01u1 u #d 100 1 $aTISCORNIA, G. 245 $aAnálisis del desarrollo de pasturas en áreas de ganadería extensiva de Uruguay utilizando EVI.¨[Trabajo en Congreso + Poster].$h[electronic resource] 260 $aIn: XVI Simpósio Brasileiro de Sensoriamento Remoto - SBSR, Foz do Iguaçu, PR, Brasil, 13 a 18 de abril de 2013, INPE.$c2013 520 $aABSTRACT. The objective was to characterize and analyze the relative performance of pasture development in three areas of natural grasslands livestock production in Uruguay: "Basalto superficial", "Cristalino" and "Sierras del Este". EVI vegetation index images from MODIS were used form 2000 to 2011. Following Blackmore et. al (2003) methodology and considering only our three areas, we delimited higher and lower pasture development vulnerability areas during spring and summer. Analyzing the vulnerability "inside the station" during spring, the vulnerability observed was from medium to medium high while during the summer an increase areas of high and low vulnerabilities was detected. The most vulnerable area for the summer was the southern of the "Basalto superficial" and the lowest was "Sierras del este" (probably influenced by the presence of native trees and shrubs). Finally, analyzing the vulnerability "between years" during spring we can observed that vulnerability detected was from low to medium high with no clear high vulnerability areas detected. During summer, an increased of high vulnerability areas was observed, particularly in "Basalto superficial" and the west of "Sierras del este". 650 $aPASTIZALES 650 $aPRADERAS 650 $aSENSORAMIENTO REMOTO 650 $aVULNERABILIDAD 653 $aÍNDICE DE VEGETACIÓN 700 1 $aCAL, A. 700 1 $aGIMÉNEZ, A.
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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. |
Registro completo
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Biblioteca (s) : |
INIA Las Brujas. |
Fecha actual : |
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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