| |
|
|
|
Registro Completo |
|
Biblioteca(s): |
Embrapa Agroindústria de Alimentos. |
|
Data corrente: |
29/10/2013 |
|
Data da última atualização: |
22/02/2016 |
|
Tipo da produção científica: |
Resumo em Anais de Congresso |
|
Autoria: |
PINTO JUNIOR, W. R.; DEL AGUILA, E. M.; SILVA, J. M.; SILVA, J. T.; PASCHOALIN, V. M. F.; ROSENTAL, A. |
|
Afiliação: |
WILSON R. PINTO JUNIOR, UFRJ; E. M. DEL AGUILA, UFRJ; J. M. SILVA, UFRJ; J. T. SILVA, UFRJ; V. M. F. PASCHOALIN, UFRJ; AMAURI ROSENTHAL, CTAA. |
|
Título: |
Effects of high hydrostatic pressure on the inactivation of bacterial metaloproteases enzymes associated to milk spoilage. |
|
Ano de publicação: |
2013 |
|
Fonte/Imprenta: |
In: INTERNATIONAL NONTHERMAL FOOD PROCESSING WORKSHOP, 2013, Florianópolis. Research and innovation towards competitiveness: workshop. Florianópolis: FIESC/SENAI, 2013. p. 84. |
|
Idioma: |
Inglês |
|
Palavras-Chave: |
Alta pressão hidrostática; Deterioração do leite; Metaloproteases. |
|
Categoria do assunto: |
X Pesquisa, Tecnologia e Engenharia |
|
URL: |
https://ainfo.cnptia.embrapa.br/digital/bitstream/item/91632/1/2013-125.pdf
|
|
Marc: |
LEADER 00771nam a2200193 a 4500
001 1969688
005 2016-02-22
008 2013 bl uuuu u00u1 u #d
100 1 $aPINTO JUNIOR, W. R.
245 $aEffects of high hydrostatic pressure on the inactivation of bacterial metaloproteases enzymes associated to milk spoilage.
260 $aIn: INTERNATIONAL NONTHERMAL FOOD PROCESSING WORKSHOP, 2013, Florianópolis. Research and innovation towards competitiveness: workshop. Florianópolis: FIESC/SENAI, 2013. p. 84.$c2013
653 $aAlta pressão hidrostática
653 $aDeterioração do leite
653 $aMetaloproteases
700 1 $aDEL AGUILA, E. M.
700 1 $aSILVA, J. M.
700 1 $aSILVA, J. T.
700 1 $aPASCHOALIN, V. M. F.
700 1 $aROSENTAL, A.
Download
Esconder MarcMostrar Marc Completo |
|
Registro original: |
Embrapa Agroindústria de Alimentos (CTAA) |
|
|
Biblioteca |
ID |
Origem |
Tipo/Formato |
Classificação |
Cutter |
Registro |
Volume |
Status |
URL |
Voltar
|
|
|
Registro Completo
|
Biblioteca(s): |
Embrapa Solos. |
|
Data corrente: |
12/01/2009 |
|
Data da última atualização: |
06/04/2022 |
|
Tipo da produção científica: |
Artigo em Anais de Congresso / Nota Técnica |
|
Autoria: |
BYRNE, C. M.; NOVOTNY, E. H.; HATCHER, P. G.; HAYES, M. H. B. |
|
Afiliação: |
CORINNA M. BYRNE, UNIVERSITY OF LIMERICK; ETELVINO HENRIQUE NOVOTNY, CNPS; PATRICK G. HATCHER, OLD DOMINION UNIVERSITY; MICHAEL H. B. HAYES, UNIVERSITY OF LIMERICK. |
|
Título: |
Insights into the composition of humin from an irish grassland soil. |
|
Ano de publicação: |
2008 |
|
Fonte/Imprenta: |
In: INTERNATIONAL MEETING OF THE INTERNATIONAL HUMIC SUBSTANCES SOCIETY, 14., 2008, Saint Petersburg. From molecular understanding to innovative applications of humic substances: proceedings... Moscow: Lomonosov Moscow State University, 2008. v. 1, p. 51-54. |
|
Idioma: |
Inglês |
|
Conteúdo: |
Humin is defined as the fraction of the humic substances (HS) that is insoluble in aqueous solution at any pH value (1). Because of its insolubility it has been the least studied of all the humic fractions (2). Humin typically represents more than 50% of the organic carbon (C) in a soil, and is regarded as the residual organic C that remains after extraction of the HAs and FAs (3). Based on data from solid-state 13C Nuclear Magnetic Resonance (NMR) spectroscopy, it has been concluded that a repeating aliphatic structural unit, possibly attributable to branched and cross-linked algal or microbial lipids, are common to both sediment and soil humin samples (4). Humin becomes enriched in these aliphatic substances because of their selective preservation during organic diagenesis (2). To investigate the composition of humin, The Clonakilty soil, a well drained Brown Podzolic soil in grassland lysimeter studies at the Teagasc Soils Research Centre, Johnstown Castle, Co. Wexford, Ireland and was used in the present study. |
|
Palavras-Chave: |
NMR. |
|
Thesaurus NAL: |
humic substances; humin; spectroscopy. |
|
Categoria do assunto: |
P Recursos Naturais, Ciências Ambientais e da Terra |
|
URL: |
https://ainfo.cnptia.embrapa.br/digital/bitstream/doc/334738/1/Insights-into-the-composition-of-humin-from-an-Irish-grassland-soil-2008.pdf
|
|
Marc: |
LEADER 01785nam a2200193 a 4500
001 1334738
005 2022-04-06
008 2008 bl uuuu u00u1 u #d
100 1 $aBYRNE, C. M.
245 $aInsights into the composition of humin from an irish grassland soil.$h[electronic resource]
260 $aIn: INTERNATIONAL MEETING OF THE INTERNATIONAL HUMIC SUBSTANCES SOCIETY, 14., 2008, Saint Petersburg. From molecular understanding to innovative applications of humic substances: proceedings... Moscow: Lomonosov Moscow State University, 2008. v. 1, p. 51-54.$c2008
520 $aHumin is defined as the fraction of the humic substances (HS) that is insoluble in aqueous solution at any pH value (1). Because of its insolubility it has been the least studied of all the humic fractions (2). Humin typically represents more than 50% of the organic carbon (C) in a soil, and is regarded as the residual organic C that remains after extraction of the HAs and FAs (3). Based on data from solid-state 13C Nuclear Magnetic Resonance (NMR) spectroscopy, it has been concluded that a repeating aliphatic structural unit, possibly attributable to branched and cross-linked algal or microbial lipids, are common to both sediment and soil humin samples (4). Humin becomes enriched in these aliphatic substances because of their selective preservation during organic diagenesis (2). To investigate the composition of humin, The Clonakilty soil, a well drained Brown Podzolic soil in grassland lysimeter studies at the Teagasc Soils Research Centre, Johnstown Castle, Co. Wexford, Ireland and was used in the present study.
650 $ahumic substances
650 $ahumin
650 $aspectroscopy
653 $aNMR
700 1 $aNOVOTNY, E. H.
700 1 $aHATCHER, P. G.
700 1 $aHAYES, M. H. B.
Download
Esconder MarcMostrar Marc Completo |
|
Registro original: |
Embrapa Solos (CNPS) |
|
|
Biblioteca |
ID |
Origem |
Tipo/Formato |
Classificação |
Cutter |
Registro |
Volume |
Status |
Fechar
|
| Expressão de busca inválida. Verifique!!! |
|
|
