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Registro Completo |
Biblioteca(s): |
Embrapa Pecuária Sudeste. |
Data corrente: |
20/11/2006 |
Data da última atualização: |
28/06/2023 |
Tipo da produção científica: |
Capítulo em Livro Técnico-Científico |
Autoria: |
ROSA, P. S.; BARIONI JUNIOR, W. |
Afiliação: |
PAULO SÉRGIO ROSA; WALDOMIRO BARIONI JUNIOR, CPPSE. |
Título: |
Perspectivas de uso da palhada de capim-braquiária como cama para aviários. |
Ano de publicação: |
2006 |
Fonte/Imprenta: |
In: SOUZA, F. H. B. de; POTT, E. B.; PRIMAVESI, O.; BERNARDI, A. C. de C.; RODRIGUES, A. de A. (Ed.) Usos alternativos da palhada residual da produção de sementes para pastagens. São Carlos: Embrapa Pecuária Sudeste, 2006. |
Páginas: |
p. 89-100. |
Idioma: |
Português |
Palavras-Chave: |
Alimentação de ruminantes; Colheita de sementes; Combustíveis alternativos; Mecanizasção agrícola; Produção de energia; Resíduos agrícola. |
Thesagro: |
Biomassa; Compostagem; Composto Orgânico. |
Categoria do assunto: |
X Pesquisa, Tecnologia e Engenharia |
URL: |
https://ainfo.cnptia.embrapa.br/digital/bitstream/doc/47643/1/PerspectivasUsoPalhada.pdf
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Marc: |
LEADER 00920naa a2200241 a 4500 001 1047643 005 2023-06-28 008 2006 bl uuuu u00u1 u #d 100 1 $aROSA, P. S. 245 $aPerspectivas de uso da palhada de capim-braquiária como cama para aviários.$h[electronic resource] 260 $c2006 300 $ap. 89-100. 650 $aBiomassa 650 $aCompostagem 650 $aComposto Orgânico 653 $aAlimentação de ruminantes 653 $aColheita de sementes 653 $aCombustíveis alternativos 653 $aMecanizasção agrícola 653 $aProdução de energia 653 $aResíduos agrícola 700 1 $aBARIONI JUNIOR, W. 773 $tIn: SOUZA, F. H. B. de; POTT, E. B.; PRIMAVESI, O.; BERNARDI, A. C. de C.; RODRIGUES, A. de A. (Ed.) Usos alternativos da palhada residual da produção de sementes para pastagens. São Carlos: Embrapa Pecuária Sudeste, 2006.
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Registro original: |
Embrapa Pecuária Sudeste (CPPSE) |
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Registro Completo
Biblioteca(s): |
Embrapa Agroindústria de Alimentos. |
Data corrente: |
17/11/2016 |
Data da última atualização: |
10/05/2018 |
Tipo da produção científica: |
Artigo em Periódico Indexado |
Circulação/Nível: |
A - 1 |
Autoria: |
ROSA, J. S. da; FREITAS-SILVA, O.; ROUWS, J. R. C.; MOREIRA, I. G. da S.; NOVAES, F. J. M.; AZEVEDO, D. de A.; SCHWAB, N.; GODOY, R. L. de O.; EBERLIN, M. N.; REZENDE, C. M. de. |
Afiliação: |
JEANE SANTOS DA ROSA, CTAA; OTNIEL FREITAS SILVA, CTAA; JANAINA RIBEIRO COSTA ROUWS, CNPAB; IRIS GONÇALVES DA SILVA MOREIRA, UFRJ; FABIO JUNIOR MORERIRA NOVAES, UFRJ; DEBORA DE ALMEIDA AZEVEDO, UFRJ; NICOLAS SCHWAB, UNICAMP; RONOEL LUIZ DE OLIVEIRA GODOY, CTAA; MARCOS NOGUEIRA EBERLIN, UNICAMP; CLAUDIO MORAES DE REZENDE, UFRJ. |
Título: |
Mass spectrometry screening of Arabica coffee roasting: A non-target and non-volatile approach by EASI-MS and ESI-MS. |
Ano de publicação: |
2016 |
Fonte/Imprenta: |
Food Research International [online], v. 89, part 2, p. 967-975, nov. 2016. |
ISSN: |
0963-9969 |
DOI: |
http://dx.doi.org/10.1016/j.foodres.2016.03.021 |
Idioma: |
Inglês |
Conteúdo: |
Coffee roasting needs precise control and innovative techniques that are economically viable to monitor and improve its consistency. In this study, mass spectrometry was used as a tool to screen chemical markers that appear on the surface of coffee beans (whole bean) along the roasting process. A non-target and non-volatile approach was used with an ambient technique (EASI) coupled to a single quadrupole mass analyzer to monitor roasting chemical changes in the coffee bean. Green (raw), soft, medium, dark and very dark roasted coffee beans showed a decrease in ions in the range of m/z 500–600, whereas an increase in abundance in the m/z 800–900 range was clearly observed in the most roasted coffees. A multivariate approach through PCA separated the different roasts in 70% of the variance using PC1 and PC2. The major ions in the range of m/z 500–600 were characterized by ESI-MS and also HPLC-fluorescence as the N-alkanoyltryptamides, surface constituents of coffee wax layer which are almost fully degraded in darker roasts. The ions in the range of m/z 800–900 were characterized as di-and triacylglicerols and its increase during the roasting process was systematically observed. For these classes of chemical markers of the roasting process, ESI-MS showed also the sodium and potassium adducts with good relative abundances. |
Palavras-Chave: |
Café arábica; Espectrometria de massa; High resolution; Roast consistency; Tryptamides. |
Thesagro: |
Café; Espectrometria; Tecnologia de Alimento; Torrefação. |
Thesaurus NAL: |
Diacylglycerols; Fluorescence; Food technology; Mass spectrometry; Roasting; Triacylglycerols. |
Categoria do assunto: |
Q Alimentos e Nutrição Humana |
URL: |
https://ainfo.cnptia.embrapa.br/digital/bitstream/item/150159/1/Mass-spectrometry-screening-of-Arabica-coffee-roasting-A-non-target-and-non-volatile-approach-by-EASI-MS-and-ESI-MS-FRI-v.98-p.-967975-2016.pdf
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Marc: |
LEADER 02651naa a2200433 a 4500 001 2056560 005 2018-05-10 008 2016 bl uuuu u00u1 u #d 022 $a0963-9969 024 7 $ahttp://dx.doi.org/10.1016/j.foodres.2016.03.021$2DOI 100 1 $aROSA, J. S. da 245 $aMass spectrometry screening of Arabica coffee roasting$bA non-target and non-volatile approach by EASI-MS and ESI-MS.$h[electronic resource] 260 $c2016 520 $aCoffee roasting needs precise control and innovative techniques that are economically viable to monitor and improve its consistency. In this study, mass spectrometry was used as a tool to screen chemical markers that appear on the surface of coffee beans (whole bean) along the roasting process. A non-target and non-volatile approach was used with an ambient technique (EASI) coupled to a single quadrupole mass analyzer to monitor roasting chemical changes in the coffee bean. Green (raw), soft, medium, dark and very dark roasted coffee beans showed a decrease in ions in the range of m/z 500–600, whereas an increase in abundance in the m/z 800–900 range was clearly observed in the most roasted coffees. A multivariate approach through PCA separated the different roasts in 70% of the variance using PC1 and PC2. The major ions in the range of m/z 500–600 were characterized by ESI-MS and also HPLC-fluorescence as the N-alkanoyltryptamides, surface constituents of coffee wax layer which are almost fully degraded in darker roasts. The ions in the range of m/z 800–900 were characterized as di-and triacylglicerols and its increase during the roasting process was systematically observed. For these classes of chemical markers of the roasting process, ESI-MS showed also the sodium and potassium adducts with good relative abundances. 650 $aDiacylglycerols 650 $aFluorescence 650 $aFood technology 650 $aMass spectrometry 650 $aRoasting 650 $aTriacylglycerols 650 $aCafé 650 $aEspectrometria 650 $aTecnologia de Alimento 650 $aTorrefação 653 $aCafé arábica 653 $aEspectrometria de massa 653 $aHigh resolution 653 $aRoast consistency 653 $aTryptamides 700 1 $aFREITAS-SILVA, O. 700 1 $aROUWS, J. R. C. 700 1 $aMOREIRA, I. G. da S. 700 1 $aNOVAES, F. J. M. 700 1 $aAZEVEDO, D. de A. 700 1 $aSCHWAB, N. 700 1 $aGODOY, R. L. de O. 700 1 $aEBERLIN, M. N. 700 1 $aREZENDE, C. M. de 773 $tFood Research International [online]$gv. 89, part 2, p. 967-975, nov. 2016.
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Embrapa Agroindústria de Alimentos (CTAA) |
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