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Registro Completo |
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Biblioteca(s): |
Embrapa Gado de Corte. |
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Data corrente: |
26/07/2004 |
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Data da última atualização: |
26/07/2004 |
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Autoria: |
AMARAL, T. B.; COSTA, F. P.; CORRÊA, E. S. |
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Afiliação: |
Embrapa Gado de Corte (Campo Grande, MS). |
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Título: |
Toros mejoradores: la importacia de su utilización. |
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Ano de publicação: |
2004 |
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Fonte/Imprenta: |
El Productor, Ecarnación, v.5, n. 51. p. 76, jul. 2004. |
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Idioma: |
Espanhol |
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Notas: |
CNPGC. |
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Conteúdo: |
La utilización de toros genéticamente superiores trae ventajas económicas. Para saber cuánto se puede pagar por esa inversión, debe tenerse en cuenta el tipo de rebaño, el número de vacas con las cuales será cruzado, el tienpo de pernanencia en la estancia y la tasa promedio de preñez |
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Palavras-Chave: |
Aspecto economico; Bovino de corte; Economic situation; Melhoramento genetico. |
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Thesagro: |
Touro. |
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Thesaurus Nal: |
animal breeding; beef cattle; bulls. |
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Categoria do assunto: |
-- |
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Marc: |
LEADER 00954naa a2200253 a 4500
001 1325533
005 2004-07-26
008 2004 bl uuuu u00u1 u #d
100 1 $aAMARAL, T. B.
245 $aToros mejoradores$bla importacia de su utilización.
260 $c2004
500 $aCNPGC.
520 $aLa utilización de toros genéticamente superiores trae ventajas económicas. Para saber cuánto se puede pagar por esa inversión, debe tenerse en cuenta el tipo de rebaño, el número de vacas con las cuales será cruzado, el tienpo de pernanencia en la estancia y la tasa promedio de preñez
650 $aanimal breeding
650 $abeef cattle
650 $abulls
650 $aTouro
653 $aAspecto economico
653 $aBovino de corte
653 $aEconomic situation
653 $aMelhoramento genetico
700 1 $aCOSTA, F. P.
700 1 $aCORRÊA, E. S.
773 $tEl Productor, Ecarnación$gv.5, n. 51. p. 76, jul. 2004.
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Registro original: |
Embrapa Gado de Corte (CNPGC) |
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 | Acesso ao texto completo restrito à biblioteca da Embrapa Instrumentação. Para informações adicionais entre em contato com cnpdia.biblioteca@embrapa.br. |
Registro Completo
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Biblioteca(s): |
Embrapa Instrumentação. |
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Data corrente: |
15/04/2021 |
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Data da última atualização: |
10/06/2022 |
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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: |
FUKUSHIMA, K. L.; SCAGION, V. P.; FACURE, M. H. M.; PINHEIRO, A. C. M.; CORREA, D. S.; NUMES, C. A.; OLIVEIRA, J. E. |
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Afiliação: |
DANIEL SOUZA CORREA, CNPDIA. |
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Título: |
Development of an electronic tongue based on a nanocomposite for discriminating flavor enhancers and commercial salts. |
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Ano de publicação: |
2021 |
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Fonte/Imprenta: |
IEEE Sensors Journal, v. 21, n. 2, 2021. |
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Páginas: |
1250-1256 |
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ISSN: |
1530-437X |
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DOI: |
10.1109/JSEN.2020.3021653 |
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Idioma: |
Inglês |
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Conteúdo: |
Diets with a high sodium chloride (NaCl) intake are indicated by doctors to be a factor responsible for causing cardiovascular disease. This has led to the search for NaCl substitutes used to prepare meals and process industrialized products, resulting in the food industry using new compounds. In this context, flavor enhancers appear to be able to maintain the sensory characteristics of food and reduce the amount of NaCl used. Substituting NaCl with other light commercial salts may also represent an alternative to reducing its consumption. Thus, it is of great importance to have a sensitive, portable, reliable, and costeffective sensors for monitoring salt and flavor enhancers. For that reason, developing methodologies and devices able to chemically analyze salts and capable of establishing a relationship with human taste perception has become relevant for quality control and product development. In this context, this study proposes developing and applying an e-tongue system that can analyze aqueous solutions containing different concentrations of flavor enhancers (monosodium glutamate, disodium guanylate and disodium inosinate), light commercial salts and NaCl. The etongue comprised four gold interdigitated electrodes (IDEs) modified with layer-by-layer films of copper tetrasulfonated phthalocyanine (CuTsPc), polyaniline (PANI), reduced graphene oxide (rGO), poly(allylamine hydrochloride) (PAH) and silver nanoparticles (AgNPs) with different architectures. Data were statistically analyzed using principal component analysis (PCA). The e-tongue system proved to be efficient for identifying and discriminating flavor enhancers and commercial salts at different concentrations and is a possible alternative for quality control analysis and product development in the food industry. MenosDiets with a high sodium chloride (NaCl) intake are indicated by doctors to be a factor responsible for causing cardiovascular disease. This has led to the search for NaCl substitutes used to prepare meals and process industrialized products, resulting in the food industry using new compounds. In this context, flavor enhancers appear to be able to maintain the sensory characteristics of food and reduce the amount of NaCl used. Substituting NaCl with other light commercial salts may also represent an alternative to reducing its consumption. Thus, it is of great importance to have a sensitive, portable, reliable, and costeffective sensors for monitoring salt and flavor enhancers. For that reason, developing methodologies and devices able to chemically analyze salts and capable of establishing a relationship with human taste perception has become relevant for quality control and product development. In this context, this study proposes developing and applying an e-tongue system that can analyze aqueous solutions containing different concentrations of flavor enhancers (monosodium glutamate, disodium guanylate and disodium inosinate), light commercial salts and NaCl. The etongue comprised four gold interdigitated electrodes (IDEs) modified with layer-by-layer films of copper tetrasulfonated phthalocyanine (CuTsPc), polyaniline (PANI), reduced graphene oxide (rGO), poly(allylamine hydrochloride) (PAH) and silver nanoparticles (AgNPs) with different architectures. Data were statist... Mostrar Tudo |
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Palavras-Chave: |
Commercial Salts; Impedance Spectroscopy. |
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Categoria do assunto: |
-- |
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Marc: |
LEADER 02574naa a2200253 a 4500
001 2131299
005 2022-06-10
008 2021 bl uuuu u00u1 u #d
022 $a1530-437X
024 7 $a10.1109/JSEN.2020.3021653$2DOI
100 1 $aFUKUSHIMA, K. L.
245 $aDevelopment of an electronic tongue based on a nanocomposite for discriminating flavor enhancers and commercial salts.$h[electronic resource]
260 $c2021
300 $a1250-1256
520 $aDiets with a high sodium chloride (NaCl) intake are indicated by doctors to be a factor responsible for causing cardiovascular disease. This has led to the search for NaCl substitutes used to prepare meals and process industrialized products, resulting in the food industry using new compounds. In this context, flavor enhancers appear to be able to maintain the sensory characteristics of food and reduce the amount of NaCl used. Substituting NaCl with other light commercial salts may also represent an alternative to reducing its consumption. Thus, it is of great importance to have a sensitive, portable, reliable, and costeffective sensors for monitoring salt and flavor enhancers. For that reason, developing methodologies and devices able to chemically analyze salts and capable of establishing a relationship with human taste perception has become relevant for quality control and product development. In this context, this study proposes developing and applying an e-tongue system that can analyze aqueous solutions containing different concentrations of flavor enhancers (monosodium glutamate, disodium guanylate and disodium inosinate), light commercial salts and NaCl. The etongue comprised four gold interdigitated electrodes (IDEs) modified with layer-by-layer films of copper tetrasulfonated phthalocyanine (CuTsPc), polyaniline (PANI), reduced graphene oxide (rGO), poly(allylamine hydrochloride) (PAH) and silver nanoparticles (AgNPs) with different architectures. Data were statistically analyzed using principal component analysis (PCA). The e-tongue system proved to be efficient for identifying and discriminating flavor enhancers and commercial salts at different concentrations and is a possible alternative for quality control analysis and product development in the food industry.
653 $aCommercial Salts
653 $aImpedance Spectroscopy
700 1 $aSCAGION, V. P.
700 1 $aFACURE, M. H. M.
700 1 $aPINHEIRO, A. C. M.
700 1 $aCORREA, D. S.
700 1 $aNUMES, C. A.
700 1 $aOLIVEIRA, J. E.
773 $tIEEE Sensors Journal$gv. 21, n. 2, 2021.
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Embrapa Instrumentação (CNPDIA) |
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