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Registro Completo |
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Biblioteca(s): |
Embrapa Mandioca e Fruticultura. |
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Data corrente: |
15/12/2014 |
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Data da última atualização: |
15/12/2014 |
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Tipo da produção científica: |
Resumo em Anais de Congresso |
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Autoria: |
MARTINS, M. L. L.; SOUZA, G. S. S. de; CARVALHO, P. C. L. de; LEDO, C. A. da S. |
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Afiliação: |
MÁRCIO LACERDA LOPES MARTINS; GABRIELY STEPHANIE SILVA DE SOUZA; PAULO CEZAR LEMOS DE CARVALHO; CARLOS ALBERTO DA SILVA LEDO, CNPMF. |
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Título: |
Novidades taxonômicas de Manihot MILL. (Euphorbiaceae) para o Estado da Bahia, Brasil. |
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Ano de publicação: |
2014 |
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Fonte/Imprenta: |
In: REUNIÃO ANUAL DE CIÊNCIA, TECNOLOGIA, INOVAÇÃO E CULTURA NO RECÔNCAVO DA BAHIA - RECONCITEC, 3., Cruz das Almas. Anais.... Cruz das Almas, Universidade Federal do Recôncavo da Bahia, 2014. E-Book. |
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Idioma: |
Português |
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Conteúdo: |
O gênero Manihot compreende cerca de 100 espécies, com distribuição exclusivamente neotropical. Dentre elas a mandioca, Manihot esculenta Crantz, constitui uma das principais fontes de amido para a população dos países em desenvolvimento. |
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Thesagro: |
Mandioca. |
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Thesaurus Nal: |
Cassava; Manihot. |
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Categoria do assunto: |
-- |
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URL: |
https://ainfo.cnptia.embrapa.br/digital/bitstream/item/113720/1/Novidades-taxonomicas0001.pdf
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Marc: |
LEADER 00954nam a2200181 a 4500
001 2002510
005 2014-12-15
008 2014 bl uuuu u00u1 u #d
100 1 $aMARTINS, M. L. L.
245 $aNovidades taxonômicas de Manihot MILL. (Euphorbiaceae) para o Estado da Bahia, Brasil.$h[electronic resource]
260 $aIn: REUNIÃO ANUAL DE CIÊNCIA, TECNOLOGIA, INOVAÇÃO E CULTURA NO RECÔNCAVO DA BAHIA - RECONCITEC, 3., Cruz das Almas. Anais.... Cruz das Almas, Universidade Federal do Recôncavo da Bahia, 2014. E-Book.$c2014
520 $aO gênero Manihot compreende cerca de 100 espécies, com distribuição exclusivamente neotropical. Dentre elas a mandioca, Manihot esculenta Crantz, constitui uma das principais fontes de amido para a população dos países em desenvolvimento.
650 $aCassava
650 $aManihot
650 $aMandioca
700 1 $aSOUZA, G. S. S. de
700 1 $aCARVALHO, P. C. L. de
700 1 $aLEDO, C. A. da S.
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Registro original: |
Embrapa Mandioca e Fruticultura (CNPMF) |
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 | Acesso ao texto completo restrito à biblioteca da Embrapa Instrumentação. Para informações adicionais entre em contato com cnpdia.biblioteca@embrapa.br. |
Registro Completo
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Biblioteca(s): |
Embrapa Instrumentação. |
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Data corrente: |
15/04/2021 |
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Data da última atualização: |
10/06/2022 |
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Tipo da produção científica: |
Artigo em Periódico Indexado |
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Circulação/Nível: |
A - 1 |
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Autoria: |
FUKUSHIMA, K. L.; SCAGION, V. P.; FACURE, M. H. M.; PINHEIRO, A. C. M.; CORREA, D. S.; NUMES, C. A.; OLIVEIRA, J. E. |
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Afiliação: |
DANIEL SOUZA CORREA, CNPDIA. |
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Título: |
Development of an electronic tongue based on a nanocomposite for discriminating flavor enhancers and commercial salts. |
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Ano de publicação: |
2021 |
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Fonte/Imprenta: |
IEEE Sensors Journal, v. 21, n. 2, 2021. |
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Páginas: |
1250-1256 |
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ISSN: |
1530-437X |
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DOI: |
10.1109/JSEN.2020.3021653 |
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Idioma: |
Inglês |
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Conteúdo: |
Diets with a high sodium chloride (NaCl) intake are indicated by doctors to be a factor responsible for causing cardiovascular disease. This has led to the search for NaCl substitutes used to prepare meals and process industrialized products, resulting in the food industry using new compounds. In this context, flavor enhancers appear to be able to maintain the sensory characteristics of food and reduce the amount of NaCl used. Substituting NaCl with other light commercial salts may also represent an alternative to reducing its consumption. Thus, it is of great importance to have a sensitive, portable, reliable, and costeffective sensors for monitoring salt and flavor enhancers. For that reason, developing methodologies and devices able to chemically analyze salts and capable of establishing a relationship with human taste perception has become relevant for quality control and product development. In this context, this study proposes developing and applying an e-tongue system that can analyze aqueous solutions containing different concentrations of flavor enhancers (monosodium glutamate, disodium guanylate and disodium inosinate), light commercial salts and NaCl. The etongue comprised four gold interdigitated electrodes (IDEs) modified with layer-by-layer films of copper tetrasulfonated phthalocyanine (CuTsPc), polyaniline (PANI), reduced graphene oxide (rGO), poly(allylamine hydrochloride) (PAH) and silver nanoparticles (AgNPs) with different architectures. Data were statistically analyzed using principal component analysis (PCA). The e-tongue system proved to be efficient for identifying and discriminating flavor enhancers and commercial salts at different concentrations and is a possible alternative for quality control analysis and product development in the food industry. MenosDiets with a high sodium chloride (NaCl) intake are indicated by doctors to be a factor responsible for causing cardiovascular disease. This has led to the search for NaCl substitutes used to prepare meals and process industrialized products, resulting in the food industry using new compounds. In this context, flavor enhancers appear to be able to maintain the sensory characteristics of food and reduce the amount of NaCl used. Substituting NaCl with other light commercial salts may also represent an alternative to reducing its consumption. Thus, it is of great importance to have a sensitive, portable, reliable, and costeffective sensors for monitoring salt and flavor enhancers. For that reason, developing methodologies and devices able to chemically analyze salts and capable of establishing a relationship with human taste perception has become relevant for quality control and product development. In this context, this study proposes developing and applying an e-tongue system that can analyze aqueous solutions containing different concentrations of flavor enhancers (monosodium glutamate, disodium guanylate and disodium inosinate), light commercial salts and NaCl. The etongue comprised four gold interdigitated electrodes (IDEs) modified with layer-by-layer films of copper tetrasulfonated phthalocyanine (CuTsPc), polyaniline (PANI), reduced graphene oxide (rGO), poly(allylamine hydrochloride) (PAH) and silver nanoparticles (AgNPs) with different architectures. Data were statist... Mostrar Tudo |
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Palavras-Chave: |
Commercial Salts; Impedance Spectroscopy. |
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Categoria do assunto: |
-- |
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Marc: |
LEADER 02574naa a2200253 a 4500
001 2131299
005 2022-06-10
008 2021 bl uuuu u00u1 u #d
022 $a1530-437X
024 7 $a10.1109/JSEN.2020.3021653$2DOI
100 1 $aFUKUSHIMA, K. L.
245 $aDevelopment of an electronic tongue based on a nanocomposite for discriminating flavor enhancers and commercial salts.$h[electronic resource]
260 $c2021
300 $a1250-1256
520 $aDiets with a high sodium chloride (NaCl) intake are indicated by doctors to be a factor responsible for causing cardiovascular disease. This has led to the search for NaCl substitutes used to prepare meals and process industrialized products, resulting in the food industry using new compounds. In this context, flavor enhancers appear to be able to maintain the sensory characteristics of food and reduce the amount of NaCl used. Substituting NaCl with other light commercial salts may also represent an alternative to reducing its consumption. Thus, it is of great importance to have a sensitive, portable, reliable, and costeffective sensors for monitoring salt and flavor enhancers. For that reason, developing methodologies and devices able to chemically analyze salts and capable of establishing a relationship with human taste perception has become relevant for quality control and product development. In this context, this study proposes developing and applying an e-tongue system that can analyze aqueous solutions containing different concentrations of flavor enhancers (monosodium glutamate, disodium guanylate and disodium inosinate), light commercial salts and NaCl. The etongue comprised four gold interdigitated electrodes (IDEs) modified with layer-by-layer films of copper tetrasulfonated phthalocyanine (CuTsPc), polyaniline (PANI), reduced graphene oxide (rGO), poly(allylamine hydrochloride) (PAH) and silver nanoparticles (AgNPs) with different architectures. Data were statistically analyzed using principal component analysis (PCA). The e-tongue system proved to be efficient for identifying and discriminating flavor enhancers and commercial salts at different concentrations and is a possible alternative for quality control analysis and product development in the food industry.
653 $aCommercial Salts
653 $aImpedance Spectroscopy
700 1 $aSCAGION, V. P.
700 1 $aFACURE, M. H. M.
700 1 $aPINHEIRO, A. C. M.
700 1 $aCORREA, D. S.
700 1 $aNUMES, C. A.
700 1 $aOLIVEIRA, J. E.
773 $tIEEE Sensors Journal$gv. 21, n. 2, 2021.
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Embrapa Instrumentação (CNPDIA) |
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