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Registro Completo |
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Biblioteca(s): |
Embrapa Unidades Centrais. |
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Data corrente: |
17/01/2017 |
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Data da última atualização: |
04/09/2017 |
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Autoria: |
AZEVEDO, E. de. |
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Afiliação: |
ELAINE de AZEVEDO. |
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Título: |
Alimentos orgânicos: ampliando os conceitos de saúde humana, ambiental e social. |
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Edição: |
2. ed. rev. ampl. |
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Ano de publicação: |
2006 |
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Fonte/Imprenta: |
Tubarão: Unisul, 2006. |
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Páginas: |
269 p. |
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ISBN: |
85-86870-44-7 |
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Idioma: |
Português |
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Notas: |
Coleção Juliana Santilli: Biblioteca da Embrapa sede. |
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Conteúdo: |
Parte I - Qualidade de vida e agricultura familiar orgânica -Ampliando o conceito de saúde para qualidade de vida; Uma história do sistema agroalimentar; repercussões do padrão técnico moderno de produção de alimentos; O padrão técnico moderno de produção animal; Alimentos transgênicos; Indústria de transformação de alimentos; Agricultura orgânica, saúde e qualidade de vida; Qualidade dos alimentos orgânicos; Os custos do alimento orgânico, o papel do consumidor e do marketing educacional; Análise geral da produção orgânica; Perfil do consumidor orgânico; A alimentação escolar e a segurança alimentar e nutricional na perspectiva da agricultura familiar orgânica; Parte II - Os alimentos - Introdução; As fontes de gorduras: óleos, manteiga, gordura hidrogenada, margarina, banha, nozes e sementes; As carnes; O uso do leite e derivados na alimentação; As leguminosas; O açúcar, o mel e os adoçantes artificiais; As hortaliças e frutas; O uso do sal, condimentos e líquidos; Utensílios para o cozimento; Parte III - Os modelos alimentares e os aspectos culturais - Introdução; Correntes alimentares; Modelos alimentares: influências religiosas e filosóficas; Recomendações gerais para uma alimentação saudável. |
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Palavras-Chave: |
Segurança alimentar nutricional. |
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Thesagro: |
Agricultura familiar; Agricultura orgânica; Alimento; Alimento transgênico; Consumidor; Produção orgãnica; Qualidade de vida; Saúde. |
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Categoria do assunto: |
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Marc: |
LEADER 02041nam a2200265 a 4500
001 2060945
005 2017-09-04
008 2006 bl uuuu 00u1 u #d
020 $a85-86870-44-7
100 1 $aAZEVEDO, E. de
245 $aAlimentos orgânicos$bampliando os conceitos de saúde humana, ambiental e social.
250 $a2. ed. rev. ampl.
260 $aTubarão: Unisul$c2006
300 $a269 p.
500 $aColeção Juliana Santilli: Biblioteca da Embrapa sede.
520 $aParte I - Qualidade de vida e agricultura familiar orgânica -Ampliando o conceito de saúde para qualidade de vida; Uma história do sistema agroalimentar; repercussões do padrão técnico moderno de produção de alimentos; O padrão técnico moderno de produção animal; Alimentos transgênicos; Indústria de transformação de alimentos; Agricultura orgânica, saúde e qualidade de vida; Qualidade dos alimentos orgânicos; Os custos do alimento orgânico, o papel do consumidor e do marketing educacional; Análise geral da produção orgânica; Perfil do consumidor orgânico; A alimentação escolar e a segurança alimentar e nutricional na perspectiva da agricultura familiar orgânica; Parte II - Os alimentos - Introdução; As fontes de gorduras: óleos, manteiga, gordura hidrogenada, margarina, banha, nozes e sementes; As carnes; O uso do leite e derivados na alimentação; As leguminosas; O açúcar, o mel e os adoçantes artificiais; As hortaliças e frutas; O uso do sal, condimentos e líquidos; Utensílios para o cozimento; Parte III - Os modelos alimentares e os aspectos culturais - Introdução; Correntes alimentares; Modelos alimentares: influências religiosas e filosóficas; Recomendações gerais para uma alimentação saudável.
650 $aAgricultura familiar
650 $aAgricultura orgânica
650 $aAlimento
650 $aAlimento transgênico
650 $aConsumidor
650 $aProdução orgãnica
650 $aQualidade de vida
650 $aSaúde
653 $aSegurança alimentar nutricional
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Registro original: |
Embrapa Unidades Centrais (AI-SEDE) |
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Biblioteca(s): |
Embrapa Uva e Vinho. |
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Data corrente: |
16/02/2012 |
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Data da última atualização: |
20/10/2016 |
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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: |
WELKE, J. E.; MANFROI, V.; ZANUS, M. C.; LAZZAROTTO, M.; ZINI, C. A. |
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Afiliação: |
JULIANE ELISA WELKE, UFRGS; VITOR MANFROI, UFRGS; MAURO CELSO ZANUS, CNPUV; MARCELO LAZZAROTTO, CNPAE; Cláudia Alcaraz Zini, UFRGS. |
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Título: |
Characterization of the volatile profile of Brazilian Merlot wines through comprehensive two dimensional gas chromatography time-of-flight mass spectrometric detection. |
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Ano de publicação: |
2012 |
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Fonte/Imprenta: |
Journal of Chromatography A, Amsterdam, v. 1226 , p. 124-139, 2012. |
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Idioma: |
Inglês |
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Conteúdo: |
Wine aroma is an important characteristic and may be related to certain specific parameters, such as raw material and production process. The complexity of Merlot wine aroma was considered suitable for comprehensive two-dimensional gas chromatography (GCGC), as this technique offers superior performance when compared to one-dimensional gas chromatography (1D-GC). The profile of volatile compounds of Merlot wine was, for the first time, qualitatively analyzed by HS-SPME-GCxGC with a time-of-flight mass spectrometric detector (TOFMS), resulting in 179 compounds tentatively identified by comparison of experimental GCxGC retention indices and mass spectra with literature 1D-GC data and 155 compounds tentatively identified only by mass spectra comparison. A set of GCGC experimental retention indices was also, for the first time, presented for a specific inverse set of columns. Esters were present in higher number (94), followed by alcohols (80), ketones (29), acids (29), aldehydes (23), terpenes (23), lactones (16), furans (14), sulfur compounds (9), phenols (7), pyrroles (5), C13-norisoprenoids (3), and pyrans (2). GCxGC/TOFMS parameters were improved and optimal conditions were: a polar (polyethylene glycol)/medium polar (50% phenyl 50% dimethyl arylene siloxane) column set, oven temperature offset of 10ºC, 7 s as modulation period and 1.4 s of hot pulse duration. Co-elutions came up to 138 compounds in 1D and some of them were resolved in 2D. Among the coeluted compounds, thirty-three volatiles co-eluted in both 1D and 2D and their tentative identification was possible only due to spectral deconvolution. Some compounds that might have important contribution to aroma notes were included in these superimposed peaks. Structurally organized distribution of compounds in the 2D space was observed for esters, aldehydes and ketones, alcohols, thiols, lactones, acids and also inside subgroups, as occurred with esters and alcohols. The Fischer Ratio was useful for establishing the analytes responsible for the main differences between Merlot and non-Merlot wines. Differentiation among Merlot wines and wines of other grape varieties were mainly perceived through the following components: ethyl dodecanoate, 1-hexanol, ethyl nonanoate, ethyl hexanoate, ethyl decanoate, dehydro-2-methyl-3(2H)thiophenone, 3-methyl butanoic acid, ethyl tetradecanoate, methyl octanoate, 1,4 butanediol, and 6-methyloctan-1-ol. MenosWine aroma is an important characteristic and may be related to certain specific parameters, such as raw material and production process. The complexity of Merlot wine aroma was considered suitable for comprehensive two-dimensional gas chromatography (GCGC), as this technique offers superior performance when compared to one-dimensional gas chromatography (1D-GC). The profile of volatile compounds of Merlot wine was, for the first time, qualitatively analyzed by HS-SPME-GCxGC with a time-of-flight mass spectrometric detector (TOFMS), resulting in 179 compounds tentatively identified by comparison of experimental GCxGC retention indices and mass spectra with literature 1D-GC data and 155 compounds tentatively identified only by mass spectra comparison. A set of GCGC experimental retention indices was also, for the first time, presented for a specific inverse set of columns. Esters were present in higher number (94), followed by alcohols (80), ketones (29), acids (29), aldehydes (23), terpenes (23), lactones (16), furans (14), sulfur compounds (9), phenols (7), pyrroles (5), C13-norisoprenoids (3), and pyrans (2). GCxGC/TOFMS parameters were improved and optimal conditions were: a polar (polyethylene glycol)/medium polar (50% phenyl 50% dimethyl arylene siloxane) column set, oven temperature offset of 10ºC, 7 s as modulation period and 1.4 s of hot pulse duration. Co-elutions came up to 138 compounds in 1D and some of them were resolved in 2D. Among the coeluted compounds, thir... Mostrar Tudo |
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Palavras-Chave: |
Brasil; Caracterização; GCxGC/TOFMS; HS-SPME; Merlot; Perfil volátil. |
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Thesagro: |
Análise química; Aroma; Cromatografia Gasosa; Enologia; Tecnologia; Vinho. |
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Categoria do assunto: |
-- |
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URL: |
https://ainfo.cnptia.embrapa.br/digital/bitstream/item/54273/1/WELKE-JChromatA-v1226p124-2012.pdf
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Marc: |
LEADER 03360naa a2200313 a 4500
001 1915889
005 2016-10-20
008 2012 bl uuuu u00u1 u #d
100 1 $aWELKE, J. E.
245 $aCharacterization of the volatile profile of Brazilian Merlot wines through comprehensive two dimensional gas chromatography time-of-flight mass spectrometric detection.$h[electronic resource]
260 $c2012
520 $aWine aroma is an important characteristic and may be related to certain specific parameters, such as raw material and production process. The complexity of Merlot wine aroma was considered suitable for comprehensive two-dimensional gas chromatography (GCGC), as this technique offers superior performance when compared to one-dimensional gas chromatography (1D-GC). The profile of volatile compounds of Merlot wine was, for the first time, qualitatively analyzed by HS-SPME-GCxGC with a time-of-flight mass spectrometric detector (TOFMS), resulting in 179 compounds tentatively identified by comparison of experimental GCxGC retention indices and mass spectra with literature 1D-GC data and 155 compounds tentatively identified only by mass spectra comparison. A set of GCGC experimental retention indices was also, for the first time, presented for a specific inverse set of columns. Esters were present in higher number (94), followed by alcohols (80), ketones (29), acids (29), aldehydes (23), terpenes (23), lactones (16), furans (14), sulfur compounds (9), phenols (7), pyrroles (5), C13-norisoprenoids (3), and pyrans (2). GCxGC/TOFMS parameters were improved and optimal conditions were: a polar (polyethylene glycol)/medium polar (50% phenyl 50% dimethyl arylene siloxane) column set, oven temperature offset of 10ºC, 7 s as modulation period and 1.4 s of hot pulse duration. Co-elutions came up to 138 compounds in 1D and some of them were resolved in 2D. Among the coeluted compounds, thirty-three volatiles co-eluted in both 1D and 2D and their tentative identification was possible only due to spectral deconvolution. Some compounds that might have important contribution to aroma notes were included in these superimposed peaks. Structurally organized distribution of compounds in the 2D space was observed for esters, aldehydes and ketones, alcohols, thiols, lactones, acids and also inside subgroups, as occurred with esters and alcohols. The Fischer Ratio was useful for establishing the analytes responsible for the main differences between Merlot and non-Merlot wines. Differentiation among Merlot wines and wines of other grape varieties were mainly perceived through the following components: ethyl dodecanoate, 1-hexanol, ethyl nonanoate, ethyl hexanoate, ethyl decanoate, dehydro-2-methyl-3(2H)thiophenone, 3-methyl butanoic acid, ethyl tetradecanoate, methyl octanoate, 1,4 butanediol, and 6-methyloctan-1-ol.
650 $aAnálise química
650 $aAroma
650 $aCromatografia Gasosa
650 $aEnologia
650 $aTecnologia
650 $aVinho
653 $aBrasil
653 $aCaracterização
653 $aGCxGC/TOFMS
653 $aHS-SPME
653 $aMerlot
653 $aPerfil volátil
700 1 $aMANFROI, V.
700 1 $aZANUS, M. C.
700 1 $aLAZZAROTTO, M.
700 1 $aZINI, C. A.
773 $tJournal of Chromatography A, Amsterdam$gv. 1226 , p. 124-139, 2012.
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