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Registro Completo |
Biblioteca(s): |
Embrapa Amazônia Oriental. |
Data corrente: |
16/02/2017 |
Data da última atualização: |
19/05/2022 |
Tipo da produção científica: |
Resumo em Anais de Congresso |
Autoria: |
PIPONIOT-LAROCHE, C.; FREITAS, L. J. M. de; RUTISHAUSER, E.; SIST, P.; HÉRAULT, B. |
Afiliação: |
CAMILLE PIPONIOT-LAROCHE, Université de Guyane; LUCAS JOSE MAZZEI DE FREITAS, CPATU; ERVAN RUTISHAUSER, CarboForExpert; PLINIO SIST, CIRAD; BRUNO HÉRAULT, CIRAD. |
Título: |
Modelling aboveground biomass dynamics in Amazonian selectively logged forests. |
Ano de publicação: |
2016 |
Fonte/Imprenta: |
In: ANNUAL MEETING OF THE ASSOCIATION FOR TROPICAL BIOLOGY AND CONSERVATION, 53., 2016, Montpellier. Tropical ecology and society: reconciling conservation and sustainable use of biodiversity: program & abstracts. [S.l.]: ATBC, 2016. |
Páginas: |
p. 311. |
Idioma: |
Inglês |
Palavras-Chave: |
Modelagem. |
Thesagro: |
Biomassa; Floresta. |
Thesaurus Nal: |
Amazonia. |
Categoria do assunto: |
K Ciência Florestal e Produtos de Origem Vegetal |
URL: |
https://ainfo.cnptia.embrapa.br/digital/bitstream/item/155893/1/ATBC2016-p311.pdf
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Marc: |
LEADER 00775nam a2200205 a 4500 001 2064483 005 2022-05-19 008 2016 bl uuuu u00u1 u #d 100 1 $aPIPONIOT-LAROCHE, C. 245 $aModelling aboveground biomass dynamics in Amazonian selectively logged forests.$h[electronic resource] 260 $aIn: ANNUAL MEETING OF THE ASSOCIATION FOR TROPICAL BIOLOGY AND CONSERVATION, 53., 2016, Montpellier. Tropical ecology and society: reconciling conservation and sustainable use of biodiversity: program & abstracts. [S.l.]: ATBC$c2016 300 $ap. 311. 650 $aAmazonia 650 $aBiomassa 650 $aFloresta 653 $aModelagem 700 1 $aFREITAS, L. J. M. de 700 1 $aRUTISHAUSER, E. 700 1 $aSIST, P. 700 1 $aHÉRAULT, B.
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Registro original: |
Embrapa Amazônia Oriental (CPATU) |
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Registro Completo
Biblioteca(s): |
Embrapa Pecuária Sudeste. |
Data corrente: |
22/08/2022 |
Data da última atualização: |
25/08/2022 |
Tipo da produção científica: |
Artigo em Periódico Indexado |
Circulação/Nível: |
B - 5 |
Autoria: |
SANTOS, H. M.; MARCANO DE HIGUERA, J.; NOGUEIRA, A. R. de A. |
Afiliação: |
HERICK MACEDO SANTOS, UFSCAR; JULYMAR MARCANO DE HIGUERA, UFSCAR; ANA RITA DE ARAUJO NOGUEIRA, CPPSE. |
Título: |
In vitro bioaccessibility of essential minerals from raw and cooked Tilapia fillet: method validation and analysis by synchronous vertical dual view ICP OES. |
Ano de publicação: |
2022 |
Fonte/Imprenta: |
Food Chemistry Advances, v. 1, oct. 2022, 100080. |
Páginas: |
8 p. |
DOI: |
https://doi.org/10.1016/j.focha.2022.100080 |
Idioma: |
Inglês |
Conteúdo: |
A novel insight into the nutritional changes of Tilapia fillets due to heat treatments was provided by evaluating the influence of baking and air-frying on the total mass fraction and bioaccessibility of micronutrients Ca, Cu, Fe, K, Mg, P, S and Zn. A static in vitro model was used to simulate the human gastrointestinal digestion and then quantify the analytes using inductively coupled plasma optical emission spectrometry with a synchronous vertical dual view system (SVDV ICP OES). Unlike recent studies focusing on the mineral content of cooked foods, we interpreted the results more accurately by considering the weight yield factors. Compared with the raw sample, the baking and air-frying procedures significantly increased the total mass fraction of Fe. Air-frying promoted a slight decrease in Zn content. Bioaccessibility results ranged from 12?31% to 86?88% for Zn and K, respectively. Both heat treatments appear to increase the bioaccessibility of Mg, Fe, and Zn, whereas the other evaluated micronutrients were not remarkably affected by cooking. In addition, the SVDV mode was an efficient instrumental strategy for determination of total, bioaccessible, and non-bioaccessible fractions of essential minerals in Tilapia, improving the sample throughput. |
Palavras-Chave: |
Bioaccessible fraction; Dry cooking; Nutrient elements. |
Thesaurus NAL: |
Fish; In vitro digestion. |
Categoria do assunto: |
W Química e Física |
URL: |
https://ainfo.cnptia.embrapa.br/digital/bitstream/doc/1145608/1/VitroBioaccessibilityEssential.pdf
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Marc: |
LEADER 02044naa a2200229 a 4500 001 2145608 005 2022-08-25 008 2022 bl uuuu u00u1 u #d 024 7 $ahttps://doi.org/10.1016/j.focha.2022.100080$2DOI 100 1 $aSANTOS, H. M. 245 $aIn vitro bioaccessibility of essential minerals from raw and cooked Tilapia fillet$bmethod validation and analysis by synchronous vertical dual view ICP OES.$h[electronic resource] 260 $c2022 300 $a8 p. 520 $aA novel insight into the nutritional changes of Tilapia fillets due to heat treatments was provided by evaluating the influence of baking and air-frying on the total mass fraction and bioaccessibility of micronutrients Ca, Cu, Fe, K, Mg, P, S and Zn. A static in vitro model was used to simulate the human gastrointestinal digestion and then quantify the analytes using inductively coupled plasma optical emission spectrometry with a synchronous vertical dual view system (SVDV ICP OES). Unlike recent studies focusing on the mineral content of cooked foods, we interpreted the results more accurately by considering the weight yield factors. Compared with the raw sample, the baking and air-frying procedures significantly increased the total mass fraction of Fe. Air-frying promoted a slight decrease in Zn content. Bioaccessibility results ranged from 12?31% to 86?88% for Zn and K, respectively. Both heat treatments appear to increase the bioaccessibility of Mg, Fe, and Zn, whereas the other evaluated micronutrients were not remarkably affected by cooking. In addition, the SVDV mode was an efficient instrumental strategy for determination of total, bioaccessible, and non-bioaccessible fractions of essential minerals in Tilapia, improving the sample throughput. 650 $aFish 650 $aIn vitro digestion 653 $aBioaccessible fraction 653 $aDry cooking 653 $aNutrient elements 700 1 $aMARCANO DE HIGUERA, J. 700 1 $aNOGUEIRA, A. R. de A. 773 $tFood Chemistry Advances$gv. 1, oct. 2022, 100080.
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Embrapa Pecuária Sudeste (CPPSE) |
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