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Registro Completo |
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Biblioteca(s): |
Embrapa Amazônia Oriental. |
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Data corrente: |
09/05/2002 |
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Data da última atualização: |
29/01/2015 |
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Tipo da produção científica: |
Artigo em Anais de Congresso |
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Autoria: |
SOUZA, R. M. de; BITTENCOURT, P. C. S.; VEIGA, J. B. da. |
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Afiliação: |
RONAN MAGALHÃES DE SOUZA, GRADUANDO FCAP; PAULO CELSO SANTIAGO BITTENCOURT, CPATU; JONAS BASTOS DA VEIGA, CPATU. |
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Título: |
Efeito da matéria orgânica oriunda da capoeira triturada (Mulching) na produtividade de pastagem. |
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Ano de publicação: |
2000 |
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Fonte/Imprenta: |
In: SEMINÁRIO DE INICIAÇÃO CIENTIFICA DA FCAP, 10.; SEMINÁRIO DE INICIAÇÃO CIENTIFICA DA EMBRAPA AMAZÔNIA ORIENTAL, 4., 2000, Belém, PA. Resumos. Belém, PA: FCAP, 2000. |
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Páginas: |
p. 323-325. |
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Idioma: |
Português |
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Palavras-Chave: |
Brasil; Freed grasses; Freed legumes; Igarapé-Açu; Pará. |
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Thesagro: |
Capoeira; Gramínea Forrageira; Leguminosa Forrageira; Matéria Orgânica; Pastagem; Produtividade; Vegetação Secundária. |
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Thesaurus Nal: |
Amazonia; organic matter; pastures; secondary forests; yields. |
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Categoria do assunto: |
-- |
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URL: |
https://ainfo.cnptia.embrapa.br/digital/bitstream/item/116803/1/p323-325.pdf
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Marc: |
LEADER 01064nam a2200337 a 4500
001 1395391
005 2015-01-29
008 2000 bl uuuu u00u1 u #d
100 1 $aSOUZA, R. M. de
245 $aEfeito da matéria orgânica oriunda da capoeira triturada (Mulching) na produtividade de pastagem.
260 $aIn: SEMINÁRIO DE INICIAÇÃO CIENTIFICA DA FCAP, 10.; SEMINÁRIO DE INICIAÇÃO CIENTIFICA DA EMBRAPA AMAZÔNIA ORIENTAL, 4., 2000, Belém, PA. Resumos. Belém, PA: FCAP$c2000
300 $ap. 323-325.
650 $aAmazonia
650 $aorganic matter
650 $apastures
650 $asecondary forests
650 $ayields
650 $aCapoeira
650 $aGramínea Forrageira
650 $aLeguminosa Forrageira
650 $aMatéria Orgânica
650 $aPastagem
650 $aProdutividade
650 $aVegetação Secundária
653 $aBrasil
653 $aFreed grasses
653 $aFreed legumes
653 $aIgarapé-Açu
653 $aPará
700 1 $aBITTENCOURT, P. C. S.
700 1 $aVEIGA, J. B. da
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Registro original: |
Embrapa Amazônia Oriental (CPATU) |
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 | Acesso ao texto completo restrito à biblioteca da Embrapa Agroindústria de Alimentos. Para informações adicionais entre em contato com ctaa.biblioteca@embrapa.br. |
Registro Completo
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Biblioteca(s): |
Embrapa Agroindústria de Alimentos. |
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Data corrente: |
08/12/2021 |
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Data da última atualização: |
08/12/2021 |
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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: |
PEREIRA, P. F. M.; PICCIANI, P. H. de S.; CALADO, V.; TONON, R. V. |
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Afiliação: |
PAMELA F. M. PEREIRA, UFRJ; PAULO H. DE SOUSA PICCIANI, UFRJ; VERÔNICA CALADO, UFRJ; RENATA VALERIANO TONON, CTAA. |
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Título: |
Electrical gas sensors for meat freshness assessment and quality monitoring: A review. |
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Ano de publicação: |
2021 |
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Fonte/Imprenta: |
Trends in Food Science & Technology, v. 118, p. 36-44, 2021. |
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Idioma: |
Inglês |
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Conteúdo: |
Background: The simple methods for Freshness assessment have been gained attention in the last years, mainly in case of highly perishable food products as those delivered by the meat sector. Furthermore, the growing demand for fresh and safe food makes the development of reliable, low-cost and time-saving methods for freshness investigation an important need. In this context, gas sensors represent a valuable tool to food freshness and quality monitoring, avoiding the supply and consumption of rotten meat products, which may be associ-ated with foodborne diseases. Scope and approach: The present work gives an overview of the existing gas sensors applied to meat quality monitoring, with emphasis on a particular class of gas sensors, the electrical gas sensors. This type of sensors has been shown to have a promissory interface with wireless technologies, such as the existing NFC (near field communication) and RFID (radio frequency identification) sensor tags, which may lead to meat quality and safety assurance at consumers? level. Key findings and conclusions: The presented literature studies demonstrated that the electrical properties of different materials have been exploited for the development of gas sensors. The implementation of electrical gas sensors interfaced with wireless is a promising technology in the near future because of the possibility of a rapid and accessible meat quality monitoring. |
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Palavras-Chave: |
Electrical gas sensors; Freshness assessment; Meat sector; Quality monitoring; Safety. |
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Thesaurus NAL: |
Food technology. |
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Categoria do assunto: |
-- |
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Marc: |
LEADER 02107naa a2200229 a 4500
001 2137305
005 2021-12-08
008 2021 bl uuuu u00u1 u #d
100 1 $aPEREIRA, P. F. M.
245 $aElectrical gas sensors for meat freshness assessment and quality monitoring$bA review.$h[electronic resource]
260 $c2021
520 $aBackground: The simple methods for Freshness assessment have been gained attention in the last years, mainly in case of highly perishable food products as those delivered by the meat sector. Furthermore, the growing demand for fresh and safe food makes the development of reliable, low-cost and time-saving methods for freshness investigation an important need. In this context, gas sensors represent a valuable tool to food freshness and quality monitoring, avoiding the supply and consumption of rotten meat products, which may be associ-ated with foodborne diseases. Scope and approach: The present work gives an overview of the existing gas sensors applied to meat quality monitoring, with emphasis on a particular class of gas sensors, the electrical gas sensors. This type of sensors has been shown to have a promissory interface with wireless technologies, such as the existing NFC (near field communication) and RFID (radio frequency identification) sensor tags, which may lead to meat quality and safety assurance at consumers? level. Key findings and conclusions: The presented literature studies demonstrated that the electrical properties of different materials have been exploited for the development of gas sensors. The implementation of electrical gas sensors interfaced with wireless is a promising technology in the near future because of the possibility of a rapid and accessible meat quality monitoring.
650 $aFood technology
653 $aElectrical gas sensors
653 $aFreshness assessment
653 $aMeat sector
653 $aQuality monitoring
653 $aSafety
700 1 $aPICCIANI, P. H. de S.
700 1 $aCALADO, V.
700 1 $aTONON, R. V.
773 $tTrends in Food Science & Technology$gv. 118, p. 36-44, 2021.
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Embrapa Agroindústria de Alimentos (CTAA) |
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