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Registro Completo |
Biblioteca(s): |
Embrapa Gado de Leite. |
Data corrente: |
01/03/2012 |
Data da última atualização: |
26/03/2024 |
Tipo da produção científica: |
Resumo em Anais de Congresso |
Autoria: |
LOPES, R. P. X.; OTENIO, M. H.; ALMEIDA, J. C. DE C.; AZEVEDO, F. H. V.; GOMES, R. DOS S.; REIS, C. B. DOS; RIBEIRO, M. T.; LIMA, J. C. F.; KREMPSER, P. DE M.; CARNEIRO, J. da C. |
Afiliação: |
RAUL PAES XAVIER LOPES, CES/JF; MARCELO HENRIQUE OTENIO, CNPGL; JOÃO CARLOS DE CARVALHO ALMEIDA, UFRRJ; FLÁVIO HENRIQUE VIDAL AZEVEDO, UFRRJ; RAPHAEL DOS SANTOS GOMES, UFRRJ; CAMILA BRANDA DOS REIS, CES/JF; MARLICE TEIXEIRA RIBEIRO, CNPGL; JUNIOR CESAR FERNANDES LIMA, CNPGL; PATRICIA DE MAGALHÃES KREMPSER, FAPEMIG; JAILTON DA COSTA CARNEIRO, CNPGL. |
Título: |
Estabilidade microbiológica da silagem de soja com adição de tanino. |
Ano de publicação: |
2011 |
Fonte/Imprenta: |
In: CONGRESSO BRASILEIRO DE MICROBIOLOGIA, 26., 2011, Foz do Iguaçu. Resumos. Foz do Iguaçu: Sociedade Brasileira de Microbiologia, 2011. |
Idioma: |
Português |
Palavras-Chave: |
Silagem de soja. |
Thesagro: |
Tanino. |
Categoria do assunto: |
F Plantas e Produtos de Origem Vegetal K Ciência Florestal e Produtos de Origem Vegetal |
URL: |
https://ainfo.cnptia.embrapa.br/digital/bitstream/doc/921216/1/Estabilidade-microbiologica-da-silagem-de-soja-com-adicao-de-tanino.pdf
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Marc: |
LEADER 00773nam a2200229 a 4500 001 1921216 005 2024-03-26 008 2011 bl uuuu u00u1 u #d 100 1 $aLOPES, R. P. X. 245 $aEstabilidade microbiológica da silagem de soja com adição de tanino.$h[electronic resource] 260 $aIn: CONGRESSO BRASILEIRO DE MICROBIOLOGIA, 26., 2011, Foz do Iguaçu. Resumos. Foz do Iguaçu: Sociedade Brasileira de Microbiologia$c2011 650 $aTanino 653 $aSilagem de soja 700 1 $aOTENIO, M. H. 700 1 $aALMEIDA, J. C. DE C. 700 1 $aAZEVEDO, F. H. V. 700 1 $aGOMES, R. DOS S. 700 1 $aREIS, C. B. DOS 700 1 $aRIBEIRO, M. T. 700 1 $aLIMA, J. C. F. 700 1 $aKREMPSER, P. DE M. 700 1 $aCARNEIRO, J. da C.
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Registro original: |
Embrapa Gado de Leite (CNPGL) |
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Registro Completo
Biblioteca(s): |
Embrapa Agroindústria de Alimentos. |
Data corrente: |
25/06/2018 |
Data da última atualização: |
28/08/2023 |
Tipo da produção científica: |
Artigo em Periódico Indexado |
Circulação/Nível: |
B - 4 |
Autoria: |
MARTINS, V. de C.; GODOY, R. L. de O.; GOVÊA, A. C. M. S.; SANTIAGO, M. C. P. de A.; BORGUINI, R. G.; BRAGA, E. C. de O.; PACHECO, S.; NASCIMENTO, L. da S. de M. do. |
Afiliação: |
Víctor de Carvalho Martins, UFRJ; RONOEL LUIZ DE OLIVEIRA GODOY, CTAA; Ana Cristina Miranda Senna Gouvêa, CTAA; MANUELA CRISTINA P DE A SANTIAGO, CTAA; RENATA GALHARDO BORGUINI, CTAA; Elaine Cristina de Oliveira Braga, UFRJ; SIDNEY PACHECO, CTAA; LUZIMAR DA SILVA DE M DO NASCIMENTO, CTAA. |
Título: |
Fraud investigation in commercial coffee by chromatography. |
Ano de publicação: |
2018 |
Fonte/Imprenta: |
Food Quality and Safety, Oxford, v. 20, p 1-13, 2018. |
DOI: |
https://doi.org/10.1093/fqsafe/fyy017 |
Idioma: |
Inglês |
Notas: |
Review. |
Conteúdo: |
Coffee is currently the second largest commodity on the world market today, and there is great concern about the quality of the beans exported from producer countries to Europe and USA. Practices such as using blends of different species and adding low-cost raw materials, such as chicory, corn, and soybean, impair the sensory and functional characteristics of the drink made from roasted and ground coffee beans. There is a need to adopt more efficient analytical methods than the microscopy technique currently used. The first chromatographic method used to determine fraud was reported in 1958. This method used paper chromatography to differentiate between coffee and chicory based on the free reducing sugars. As of the 1980s, different methods involving high-performance liquid chromatography and gas chromatography were developed in order to demonstrate geographic authenticity, distinction between species, occurrence of adulteration, and the presence of defective beans by determining the monosaccharides, oligosaccharides, tocopherols, fatty acids, volatiles, diterpenes, sterols, and phenolic substances, among others. As far as the authors know, there are no papers published in the literature that have compiled such an extensive set of information about these chromatographic methods as here. Over the last 2 years, there has been a trend to develop analytical methods for ultra-performance liquid chromatography coupled with tandem mass spectrometry to confirm fraud in coffee, due to high sensitivity and selectivity. MenosCoffee is currently the second largest commodity on the world market today, and there is great concern about the quality of the beans exported from producer countries to Europe and USA. Practices such as using blends of different species and adding low-cost raw materials, such as chicory, corn, and soybean, impair the sensory and functional characteristics of the drink made from roasted and ground coffee beans. There is a need to adopt more efficient analytical methods than the microscopy technique currently used. The first chromatographic method used to determine fraud was reported in 1958. This method used paper chromatography to differentiate between coffee and chicory based on the free reducing sugars. As of the 1980s, different methods involving high-performance liquid chromatography and gas chromatography were developed in order to demonstrate geographic authenticity, distinction between species, occurrence of adulteration, and the presence of defective beans by determining the monosaccharides, oligosaccharides, tocopherols, fatty acids, volatiles, diterpenes, sterols, and phenolic substances, among others. As far as the authors know, there are no papers published in the literature that have compiled such an extensive set of information about these chromatographic methods as here. Over the last 2 years, there has been a trend to develop analytical methods for ultra-performance liquid chromatography coupled with tandem mass spectrometry to confirm fraud in coffee, due t... Mostrar Tudo |
Thesagro: |
Adulteração; Café; Carboidrato; Cromatografia; Cromatografia Gasosa; Grão; Método de Análise. |
Thesaurus NAL: |
Adulterated products; Analytical methods; Carbohydrates; Coffee (beverage); Coffee beans; Gas chromatography-mass spectrometry; Ultra-performance liquid chromatography; Volatile compounds. |
Categoria do assunto: |
Q Alimentos e Nutrição Humana |
URL: |
https://ainfo.cnptia.embrapa.br/digital/bitstream/item/178931/1/fyy017-1-versao-final.pdf
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Marc: |
LEADER 02747naa a2200409 a 4500 001 2092721 005 2023-08-28 008 2018 bl uuuu u00u1 u #d 024 7 $ahttps://doi.org/10.1093/fqsafe/fyy017$2DOI 100 1 $aMARTINS, V. de C. 245 $aFraud investigation in commercial coffee by chromatography.$h[electronic resource] 260 $c2018 500 $aReview. 520 $aCoffee is currently the second largest commodity on the world market today, and there is great concern about the quality of the beans exported from producer countries to Europe and USA. Practices such as using blends of different species and adding low-cost raw materials, such as chicory, corn, and soybean, impair the sensory and functional characteristics of the drink made from roasted and ground coffee beans. There is a need to adopt more efficient analytical methods than the microscopy technique currently used. The first chromatographic method used to determine fraud was reported in 1958. This method used paper chromatography to differentiate between coffee and chicory based on the free reducing sugars. As of the 1980s, different methods involving high-performance liquid chromatography and gas chromatography were developed in order to demonstrate geographic authenticity, distinction between species, occurrence of adulteration, and the presence of defective beans by determining the monosaccharides, oligosaccharides, tocopherols, fatty acids, volatiles, diterpenes, sterols, and phenolic substances, among others. As far as the authors know, there are no papers published in the literature that have compiled such an extensive set of information about these chromatographic methods as here. Over the last 2 years, there has been a trend to develop analytical methods for ultra-performance liquid chromatography coupled with tandem mass spectrometry to confirm fraud in coffee, due to high sensitivity and selectivity. 650 $aAdulterated products 650 $aAnalytical methods 650 $aCarbohydrates 650 $aCoffee (beverage) 650 $aCoffee beans 650 $aGas chromatography-mass spectrometry 650 $aUltra-performance liquid chromatography 650 $aVolatile compounds 650 $aAdulteração 650 $aCafé 650 $aCarboidrato 650 $aCromatografia 650 $aCromatografia Gasosa 650 $aGrão 650 $aMétodo de Análise 700 1 $aGODOY, R. L. de O. 700 1 $aGOVÊA, A. C. M. S. 700 1 $aSANTIAGO, M. C. P. de A. 700 1 $aBORGUINI, R. G. 700 1 $aBRAGA, E. C. de O. 700 1 $aPACHECO, S. 700 1 $aNASCIMENTO, L. da S. de M. do 773 $tFood Quality and Safety, Oxford$gv. 20, p 1-13, 2018.
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