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Registro Completo |
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Biblioteca(s): |
Embrapa Pecuária Sudeste. |
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Data corrente: |
07/07/2021 |
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Data da última atualização: |
28/09/2021 |
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Tipo da produção científica: |
Artigo em Periódico Indexado |
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Autoria: |
SOUZA, G. B. de; NOGUEIRA, A. R. de A. |
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Afiliação: |
GILBERTO BATISTA DE SOUZA, CPPSE; ANA RITA DE ARAUJO NOGUEIRA, CPPSE. |
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Título: |
Predicted standard deviation of proficiency testing performance in animal nutrition methods. |
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Ano de publicação: |
2021 |
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Fonte/Imprenta: |
Journal of Physics: Conference Series, v.1826, 2021, 012033. |
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Páginas: |
8 p. |
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ISSN: |
1742-6596 |
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DOI: |
10.1088/1742-6596/1826/1/012033 |
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Idioma: |
Inglês |
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Notas: |
10th Brazilian Congress on Metrology (Metrologia 2019). |
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Conteúdo: |
The empirical correlations of the results of over ten years of a proficiency testing of animal nutritional analysis conducted by Embrapa were evaluated. The results demonstrate the similarity of the Horwitz equation proposal, but it is desirable to use individual equations related to the different analyses performed by the laboratories. Using these equations enables a more realistic assessment of possible systematic errors and analytical processes, improving laboratory performance and providing the most reliable results. |
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Palavras-Chave: |
Empirical analytes; Horwitz equation; Proficiency testing. |
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Thesaurus Nal: |
Animal nutrition; Reproducibility. |
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Categoria do assunto: |
W Química e Física |
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URL: |
https://ainfo.cnptia.embrapa.br/digital/bitstream/item/224334/1/Predicted-Standard-Deviation.pdf
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Marc: |
LEADER 01306naa a2200241 a 4500
001 2132838
005 2021-09-28
008 2021 bl uuuu u00u1 u #d
022 $a1742-6596
024 7 $a10.1088/1742-6596/1826/1/012033$2DOI
100 1 $aSOUZA, G. B. de
245 $aPredicted standard deviation of proficiency testing performance in animal nutrition methods.$h[electronic resource]
260 $c2021
300 $a8 p.
500 $a10th Brazilian Congress on Metrology (Metrologia 2019).
520 $aThe empirical correlations of the results of over ten years of a proficiency testing of animal nutritional analysis conducted by Embrapa were evaluated. The results demonstrate the similarity of the Horwitz equation proposal, but it is desirable to use individual equations related to the different analyses performed by the laboratories. Using these equations enables a more realistic assessment of possible systematic errors and analytical processes, improving laboratory performance and providing the most reliable results.
650 $aAnimal nutrition
650 $aReproducibility
653 $aEmpirical analytes
653 $aHorwitz equation
653 $aProficiency testing
700 1 $aNOGUEIRA, A. R. de A.
773 $tJournal of Physics: Conference Series$gv.1826, 2021, 012033.
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Registro original: |
Embrapa Pecuária Sudeste (CPPSE) |
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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: |
14/05/2024 |
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Data da última atualização: |
11/06/2024 |
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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: |
OLIVEIRA, W. Q. de; NUMA, I. A. N.; ALVIM, I. D.; AZEREDO, H. M. C. de; SANTOS, L. B.; BORSOI, F. T.; ARAÚJO, F. F. de; SAWAIA, A. C. H. F.; NASCIMENTO, G. C. do; CLERICI, M. T. P. S.; SACRAMENTO, C. K. do; PASTORE, G. M. |
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Afiliação: |
FACULTY OF FOOD ENGINEERING, UNIVERSITY OF CAMPINAS; FACULTY OF FOOD ENGINEERING, UNIVERSITY OF CAMPINAS; FOOD TECHNOLOGY INSTITUTE (ITAL); HENRIETTE MONTEIRO C DE AZEREDO, CNPDIA; UNESP – SAO PAULO STATE UNIVERSITY; FOOD TECHNOLOGY INSTITUTE (ITAL); FACULTY OF FOOD ENGINEERING, UNIVERSITY OF CAMPINAS; FACULTY OF PHARMACEUTICAL SCIENCE, UNIVERSITY OF CAMPINAS; SCHOOL OF FOOD ENGINEERING, UNIVERSITY OF CAMPINAS; SCHOOL OF FOOD ENGINEERING, UNIVERSITY OF CAMPINAS; STATE UNIVERSITY OF SANTA CRUZ; FACULTY OF FOOD ENGINEERING, UNIVERSITY OF CAMPINAS. |
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Título: |
Multilayer microparticles for programmed sequential release of phenolic compounds from Eugenia stipitata: Stability and bioavailability. |
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Ano de publicação: |
2024 |
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Fonte/Imprenta: |
Food Chemistry, v.443, 138579, 2024. |
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Páginas: |
1 - 12 |
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ISSN: |
0308-8146 |
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DOI: |
https://doi.org/10.1016/j.foodchem.2024.138579 |
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Idioma: |
Inglês |
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Conteúdo: |
ABSTRACT A co-delivery system based on multilayer microparticles was developed and characterized for the sequential release of phenolic compounds (PCs) using different encapsulation processes (spray drying: SD and dryingchilling spray: SDC) and wall materials to improve the stability and bioavailability of PCs. Samples were characterized in terms of process yield (PY%), phenolic retention efficiency (PRE%), chemical structure and crystallinity (NMR, FTIR, DXR), thermal stability (DSC and FT-IR), anti-radical capacity (ORAC and ABTS) and in vitro digestion. PRE% of samples by SD were higher (p < 0.05) than SDC due to the formation of PCs from CRF (cara-roxo flour). NMR, FTIR, DXR confirmed the presence of key components and interactions for the formation of the advanced co-delivery system. The SDC particles showed crystalline regions by XRD and were stable at ~47 ◦C. All samples showed good release of PC in the intestinal phase, and antiradical capacity that reached 23.66 µmol TE g− 1. . |
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Palavras-Chave: |
Araçá-boi; Cará-roxo; Co-encapsulation; Spray chilling. |
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Categoria do assunto: |
-- |
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Marc: |
LEADER 02037naa a2200337 a 4500
001 2164255
005 2024-06-11
008 2024 bl uuuu u00u1 u #d
022 $a0308-8146
024 7 $ahttps://doi.org/10.1016/j.foodchem.2024.138579$2DOI
100 1 $aOLIVEIRA, W. Q. de
245 $aMultilayer microparticles for programmed sequential release of phenolic compounds from Eugenia stipitata$bStability and bioavailability.$h[electronic resource]
260 $c2024
300 $a1 - 12
520 $aABSTRACT A co-delivery system based on multilayer microparticles was developed and characterized for the sequential release of phenolic compounds (PCs) using different encapsulation processes (spray drying: SD and dryingchilling spray: SDC) and wall materials to improve the stability and bioavailability of PCs. Samples were characterized in terms of process yield (PY%), phenolic retention efficiency (PRE%), chemical structure and crystallinity (NMR, FTIR, DXR), thermal stability (DSC and FT-IR), anti-radical capacity (ORAC and ABTS) and in vitro digestion. PRE% of samples by SD were higher (p < 0.05) than SDC due to the formation of PCs from CRF (cara-roxo flour). NMR, FTIR, DXR confirmed the presence of key components and interactions for the formation of the advanced co-delivery system. The SDC particles showed crystalline regions by XRD and were stable at ~47 ◦C. All samples showed good release of PC in the intestinal phase, and antiradical capacity that reached 23.66 µmol TE g− 1. .
653 $aAraçá-boi
653 $aCará-roxo
653 $aCo-encapsulation
653 $aSpray chilling
700 1 $aNUMA, I. A. N.
700 1 $aALVIM, I. D.
700 1 $aAZEREDO, H. M. C. de
700 1 $aSANTOS, L. B.
700 1 $aBORSOI, F. T.
700 1 $aARAÚJO, F. F. de
700 1 $aSAWAIA, A. C. H. F.
700 1 $aNASCIMENTO, G. C. do
700 1 $aCLERICI, M. T. P. S.
700 1 $aSACRAMENTO, C. K. do
700 1 $aPASTORE, G. M.
773 $tFood Chemistry$gv.443, 138579, 2024.
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Embrapa Instrumentação (CNPDIA) |
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