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Registro completo
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Biblioteca (s) : |
INIA Las Brujas. |
Fecha : |
21/02/2014 |
Actualizado : |
06/06/2022 |
Tipo de producción científica : |
Actividades de Difusión |
Autor : |
CABRERA, D.; SORIA, J.; DISEGNA, E.; PISANO, J.; RODRIGUEZ, P. |
Afiliación : |
CARLOS DANILO CABRERA BOLOGNA, INIA (Instituto Nacional de Investigación Agropecuaria), Uruguay; JORGE RAUL SORIA BARAIBAR, INIA (Instituto Nacional de Investigación Agropecuaria), Uruguay; EDGARDO JOSE DISEGNA LIGUORI, INIA (Instituto Nacional de Investigación Agropecuaria), Uruguay; JULIO CESAR PISANO CARBAJAL, INIA (Instituto Nacional de Investigación Agropecuaria), Uruguay; PABLO ANDRES RODRIGUEZ BRUNO, INIA (Instituto Nacional de Investigación Agropecuaria), Uruguay. |
Título : |
Sistemas de conducción para duraznero en alta densidad: jornada de campo para productores |
Fecha de publicación : |
1998 |
Fuente / Imprenta : |
Las Brujas, Canelones (Uruguay): INIA, 1998. |
Páginas : |
5 p. |
Serie : |
(INIA Serie Actividades de Difusión ; 184) |
Idioma : |
Español |
Thesagro : |
DURAZNO; FRUTAS DE CLIMA TEMPLADO; MANEJO DEL CULTIVO. |
Asunto categoría : |
-- |
URL : |
http://www.ainfo.inia.uy/digital/bitstream/item/287/1/18429190808153521.pdf
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Marc : |
LEADER 00609nam a2200205 a 4500 001 1002826 005 2022-06-06 008 1998 bl uuuu u00u1 u #d 100 1 $aCABRERA, D. 245 $aSistemas de conducción para duraznero en alta densidad$bjornada de campo para productores 260 $aLas Brujas, Canelones (Uruguay): INIA$c1998 300 $a5 p. 490 $a(INIA Serie Actividades de Difusión ; 184) 650 $aDURAZNO 650 $aFRUTAS DE CLIMA TEMPLADO 650 $aMANEJO DEL CULTIVO 700 1 $aSORIA, J. 700 1 $aDISEGNA, E. 700 1 $aPISANO, J. 700 1 $aRODRIGUEZ, P.
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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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