<rdf:RDF xmlns:rdf="http://www.w3.org/1999/02/22-rdf-syntax-ns#" xmlns:dcterms="http://purl.org/dc/terms/">
<rdf:Description rdf:about="https://riquim.fq.edu.uy/items/show/5159">
    <dcterms:title><![CDATA[<strong>B-dicetonas</strong>]]></dcterms:title>
    <dcterms:subject><![CDATA[<strong>BETA DICETONAS</strong>]]></dcterms:subject>
    <dcterms:subject><![CDATA[<strong>CETONAS</strong>]]></dcterms:subject>
    <dcterms:subject><![CDATA[<strong>REACCIONES QUIMICAS</strong>]]></dcterms:subject>
    <dcterms:subject><![CDATA[<strong>QUIMICA ANALITICA</strong>]]></dcterms:subject>
    <dcterms:subject><![CDATA[<strong>PREPARACION DE SOLUCIONES QUIMICAS</strong>]]></dcterms:subject>
    <dcterms:publisher><![CDATA[Biblioteca-FQ]]></dcterms:publisher>
    <dcterms:date><![CDATA[1984]]></dcterms:date>
    <dcterms:format><![CDATA[Papel]]></dcterms:format>
    <dcterms:format><![CDATA[PDF]]></dcterms:format>
    <dcterms:language><![CDATA[Ingl&eacute;s]]></dcterms:language>
    <dcterms:type><![CDATA[Bibliograf&iacute;a]]></dcterms:type>
    <dcterms:temporal><![CDATA[1978-1981]]></dcterms:temporal>
</rdf:Description><rdf:Description rdf:about="https://riquim.fq.edu.uy/items/show/5160">
    <dcterms:title><![CDATA[<strong>T&eacute;cnias anal&iacute;ticas para la determinaci&oacute;n de tiamina (vitamina B1) en preparaciones farmac&eacute;uticas (en preparados multivitam&iacute;nicos)</strong>]]></dcterms:title>
    <dcterms:subject><![CDATA[<strong>QUIMICA ANALITICA</strong>]]></dcterms:subject>
    <dcterms:subject><![CDATA[<strong>TIAMINA</strong>]]></dcterms:subject>
    <dcterms:subject><![CDATA[<strong>VITAMINA B1</strong>]]></dcterms:subject>
    <dcterms:subject><![CDATA[<strong>PRODUCTOS FARMACEUTICOS</strong>]]></dcterms:subject>
    <dcterms:subject><![CDATA[<strong>PREPARADOS MULTIVITAMINICOS</strong>]]></dcterms:subject>
    <dcterms:publisher><![CDATA[Biblioteca-FQ]]></dcterms:publisher>
    <dcterms:date><![CDATA[1984]]></dcterms:date>
    <dcterms:format><![CDATA[Papel]]></dcterms:format>
    <dcterms:format><![CDATA[PDF]]></dcterms:format>
    <dcterms:language><![CDATA[Ingl&eacute;s]]></dcterms:language>
    <dcterms:type><![CDATA[Bibliograf&iacute;a]]></dcterms:type>
    <dcterms:temporal><![CDATA[1973-1981]]></dcterms:temporal>
</rdf:Description><rdf:Description rdf:about="https://riquim.fq.edu.uy/items/show/5161">
    <dcterms:title><![CDATA[<strong>Algas : pigmentos, productos de metabolismo , pared celular</strong>]]></dcterms:title>
    <dcterms:subject><![CDATA[<strong>ALGAS</strong>]]></dcterms:subject>
    <dcterms:subject><![CDATA[<strong>PIGMENTOS</strong>]]></dcterms:subject>
    <dcterms:subject><![CDATA[<strong>METABOLISMO VEGETAL</strong>]]></dcterms:subject>
    <dcterms:subject><![CDATA[<strong>PARED CELULAR</strong>]]></dcterms:subject>
    <dcterms:publisher><![CDATA[Biblioteca-FQ]]></dcterms:publisher>
    <dcterms:date><![CDATA[1984]]></dcterms:date>
    <dcterms:format><![CDATA[Papel]]></dcterms:format>
    <dcterms:format><![CDATA[PDF]]></dcterms:format>
    <dcterms:language><![CDATA[Ingl&eacute;s]]></dcterms:language>
    <dcterms:type><![CDATA[Bibliograf&iacute;a]]></dcterms:type>
    <dcterms:temporal><![CDATA[1977-1982]]></dcterms:temporal>
</rdf:Description><rdf:Description rdf:about="https://riquim.fq.edu.uy/items/show/5162">
    <dcterms:title><![CDATA[<strong>Jalea real. Usos : complemento alimenticio, terape&uacute;tico.</strong>]]></dcterms:title>
    <dcterms:subject><![CDATA[<strong>JALEA REAL</strong>]]></dcterms:subject>
    <dcterms:subject><![CDATA[<strong>USOS</strong>]]></dcterms:subject>
    <dcterms:subject><![CDATA[<strong>COMPLEMENTO ALIMENTICIO</strong>]]></dcterms:subject>
    <dcterms:subject><![CDATA[<strong>TERAPEUTICA</strong>]]></dcterms:subject>
    <dcterms:subject><![CDATA[<strong>ROYAL JELLY</strong>]]></dcterms:subject>
    <dcterms:subject><![CDATA[<strong>GELEE ROYALE</strong>]]></dcterms:subject>
    <dcterms:publisher><![CDATA[Biblioteca-FQ]]></dcterms:publisher>
    <dcterms:date><![CDATA[1984]]></dcterms:date>
    <dcterms:format><![CDATA[Papel]]></dcterms:format>
    <dcterms:format><![CDATA[PDF]]></dcterms:format>
    <dcterms:language><![CDATA[Ingl&eacute;s]]></dcterms:language>
    <dcterms:language><![CDATA[Franc&eacute;s]]></dcterms:language>
    <dcterms:language><![CDATA[Espa&ntilde;ol]]></dcterms:language>
    <dcterms:type><![CDATA[Bibliograf&iacute;a]]></dcterms:type>
    <dcterms:temporal><![CDATA[1956-1983]]></dcterms:temporal>
</rdf:Description><rdf:Description rdf:about="https://riquim.fq.edu.uy/items/show/5163">
    <dcterms:title><![CDATA[<strong>Estudio del color rojo de remolacha (betanina) : fabricaci&oacute;n, propiedades y uso (industria alimentaria)</strong>]]></dcterms:title>
    <dcterms:subject><![CDATA[<strong>PIGMENTOS</strong>]]></dcterms:subject>
    <dcterms:subject><![CDATA[<strong>REMOLACHAS AZUCARERAS</strong>]]></dcterms:subject>
    <dcterms:subject><![CDATA[<strong>BETANINA</strong>]]></dcterms:subject>
    <dcterms:subject><![CDATA[<strong>FABRICACION</strong>]]></dcterms:subject>
    <dcterms:subject><![CDATA[<strong>PROPIEDADES QUIMICAS</strong>]]></dcterms:subject>
    <dcterms:subject><![CDATA[<strong>APLICACION INDUSTRIAL</strong>]]></dcterms:subject>
    <dcterms:subject><![CDATA[<strong>INDUSTRIA ALIMENTARIA</strong>]]></dcterms:subject>
    <dcterms:publisher><![CDATA[Biblioteca-FQ]]></dcterms:publisher>
    <dcterms:date><![CDATA[1984]]></dcterms:date>
    <dcterms:format><![CDATA[Papel]]></dcterms:format>
    <dcterms:format><![CDATA[PDF]]></dcterms:format>
    <dcterms:language><![CDATA[Ingl&eacute;s]]></dcterms:language>
    <dcterms:type><![CDATA[Bibliograf&iacute;a]]></dcterms:type>
    <dcterms:temporal><![CDATA[1977-1981]]></dcterms:temporal>
</rdf:Description><rdf:Description rdf:about="https://riquim.fq.edu.uy/items/show/5164">
    <dcterms:title><![CDATA[<strong>Hemisuccinato s&oacute;dico de hidrocortisona : efectos colaterales (o efectos secundarios)</strong>]]></dcterms:title>
    <dcterms:subject><![CDATA[<strong>HIDROCORTISONA</strong>]]></dcterms:subject>
    <dcterms:subject><![CDATA[<strong>EFECTOS SECUNDARIOS</strong>]]></dcterms:subject>
    <dcterms:subject><![CDATA[<strong>HYDROCORTISONE HEMISUCCINATE SODIUM SALT</strong>]]></dcterms:subject>
    <dcterms:subject><![CDATA[<strong>HYDROCORTISONE 21-SODIUM SUCCINATE</strong>]]></dcterms:subject>
    <dcterms:subject><![CDATA[<strong>COLLATERAL EFFECTS</strong>]]></dcterms:subject>
    <dcterms:subject><![CDATA[<strong>SECONDARY EFFECTS</strong>]]></dcterms:subject>
    <dcterms:publisher><![CDATA[Biblioteca-FQ]]></dcterms:publisher>
    <dcterms:date><![CDATA[1984]]></dcterms:date>
    <dcterms:format><![CDATA[Papel]]></dcterms:format>
    <dcterms:format><![CDATA[PDF]]></dcterms:format>
    <dcterms:language><![CDATA[Ingl&eacute;s]]></dcterms:language>
    <dcterms:type><![CDATA[Bibliograf&iacute;a]]></dcterms:type>
    <dcterms:temporal><![CDATA[1956-1981]]></dcterms:temporal>
</rdf:Description><rdf:Description rdf:about="https://riquim.fq.edu.uy/items/show/5165">
    <dcterms:title><![CDATA[<strong>Corrosi&oacute;n de metales por agua de mar y factores atmosf&eacute;ricos</strong>]]></dcterms:title>
    <dcterms:subject><![CDATA[<strong>CORROSION</strong>]]></dcterms:subject>
    <dcterms:subject><![CDATA[<strong>METALES</strong>]]></dcterms:subject>
    <dcterms:subject><![CDATA[<strong>ATMOSFERAS</strong>]]></dcterms:subject>
    <dcterms:subject><![CDATA[<strong>AGUA DE MAR</strong>]]></dcterms:subject>
    <dcterms:subject><![CDATA[<strong>TECNOLOGIA METALURGICA</strong>]]></dcterms:subject>
    <dcterms:subject><![CDATA[<strong>ELECTROQUIMICA</strong>]]></dcterms:subject>
    <dcterms:subject><![CDATA[<strong>PROTECCION CATODICA</strong>]]></dcterms:subject>
    <dcterms:subject><![CDATA[<strong>PROTECCION ANODICA</strong>]]></dcterms:subject>
    <dcterms:subject><![CDATA[<strong>PASIVACION</strong>]]></dcterms:subject>
    <dcterms:subject><![CDATA[<strong>ANODIZADO</strong>]]></dcterms:subject>
    <dcterms:subject><![CDATA[<strong>PROTECCION CONTRA LA CORROSION</strong>]]></dcterms:subject>
    <dcterms:publisher><![CDATA[Biblioteca-FQ]]></dcterms:publisher>
    <dcterms:date><![CDATA[1984]]></dcterms:date>
    <dcterms:format><![CDATA[Papel]]></dcterms:format>
    <dcterms:format><![CDATA[PDF]]></dcterms:format>
    <dcterms:language><![CDATA[Ingl&eacute;s]]></dcterms:language>
    <dcterms:type><![CDATA[Bibliograf&iacute;a]]></dcterms:type>
    <dcterms:temporal><![CDATA[1948-1982]]></dcterms:temporal>
</rdf:Description><rdf:Description rdf:about="https://riquim.fq.edu.uy/items/show/5166">
    <dcterms:title><![CDATA[<strong>Preparados efervescentes con &aacute;cido L-asc&oacute;rbico</strong>]]></dcterms:title>
    <dcterms:subject><![CDATA[<strong>ACIDO ASCORBICO</strong>]]></dcterms:subject>
    <dcterms:subject><![CDATA[<strong>PRODUCTOS FARMACEUTICOS</strong>]]></dcterms:subject>
    <dcterms:subject><![CDATA[<strong>EFERVESCENCIA</strong>]]></dcterms:subject>
    <dcterms:publisher><![CDATA[Biblioteca-FQ]]></dcterms:publisher>
    <dcterms:date><![CDATA[1984]]></dcterms:date>
    <dcterms:format><![CDATA[Papel]]></dcterms:format>
    <dcterms:format><![CDATA[PDF]]></dcterms:format>
    <dcterms:language><![CDATA[Ingl&eacute;s]]></dcterms:language>
    <dcterms:type><![CDATA[Bibliograf&iacute;a]]></dcterms:type>
    <dcterms:temporal><![CDATA[1975-1981]]></dcterms:temporal>
</rdf:Description><rdf:Description rdf:about="https://riquim.fq.edu.uy/items/show/5167">
    <dcterms:title><![CDATA[<strong>Terpenos : determinaci&oacute;n de estructura centralizada en m&eacute;todos espectros&oacute;picos (infrarrojo, NMR, GLC, GC-MS, etc.) y reacciones qu&iacute;micas relacionadas</strong>]]></dcterms:title>
    <dcterms:subject><![CDATA[<strong>TERPENOS</strong>]]></dcterms:subject>
    <dcterms:subject><![CDATA[<strong>FARMACOGNOSIA</strong>]]></dcterms:subject>
    <dcterms:subject><![CDATA[<strong>ESTRUCTURA QUIMICA</strong>]]></dcterms:subject>
    <dcterms:subject><![CDATA[<strong>ESPECTROSCOPIA</strong>]]></dcterms:subject>
    <dcterms:subject><![CDATA[<strong>REACCIONES QUIMICAS</strong>]]></dcterms:subject>
    <dcterms:publisher><![CDATA[Biblioteca-FQ]]></dcterms:publisher>
    <dcterms:date><![CDATA[1984]]></dcterms:date>
    <dcterms:format><![CDATA[Papel]]></dcterms:format>
    <dcterms:format><![CDATA[PDF]]></dcterms:format>
    <dcterms:language><![CDATA[Ingl&eacute;s]]></dcterms:language>
    <dcterms:type><![CDATA[Bibliograf&iacute;a]]></dcterms:type>
    <dcterms:temporal><![CDATA[1977-1982]]></dcterms:temporal>
</rdf:Description><rdf:Description rdf:about="https://riquim.fq.edu.uy/items/show/5168">
    <dcterms:title><![CDATA[<strong>Fabricaci&oacute;n (s&iacute;ntesis), propiedades, aplicaci&oacute;n industrial (en particular alimentaci&oacute;n), etc., de estearoil-2-lactilatos (sales de socio y calcio)</strong>]]></dcterms:title>
    <dcterms:subject><![CDATA[<strong>FABRICACION</strong>]]></dcterms:subject>
    <dcterms:subject><![CDATA[<strong>PROPIEDADES QUIMICAS</strong>]]></dcterms:subject>
    <dcterms:subject><![CDATA[<strong>APLICACION INDUSTRIAL</strong>]]></dcterms:subject>
    <dcterms:subject><![CDATA[<strong>INDUSTRIA ALIMENTARIA</strong>]]></dcterms:subject>
    <dcterms:subject><![CDATA[<strong>ESTEAROIL-2-LACTILATOS</strong>]]></dcterms:subject>
    <dcterms:subject><![CDATA[<strong>SALES DE SODIO</strong>]]></dcterms:subject>
    <dcterms:subject><![CDATA[<strong>SALES DE CALCIO</strong>]]></dcterms:subject>
    <dcterms:publisher><![CDATA[Biblioteca-FQ]]></dcterms:publisher>
    <dcterms:date><![CDATA[1984]]></dcterms:date>
    <dcterms:format><![CDATA[Papel]]></dcterms:format>
    <dcterms:format><![CDATA[PDF]]></dcterms:format>
    <dcterms:language><![CDATA[Ingl&eacute;s]]></dcterms:language>
    <dcterms:type><![CDATA[Bibliograf&iacute;a]]></dcterms:type>
    <dcterms:temporal><![CDATA[1975-1982]]></dcterms:temporal>
</rdf:Description><rdf:Description rdf:about="https://riquim.fq.edu.uy/items/show/5169">
    <dcterms:title><![CDATA[<strong>Fabricaci&oacute;n y tecnolog&iacute;a del procesamiento de jugos de frutas : esencia y exaltadores de aromas (no &aacute;cidas : uva, frambuesa, manzana, etc.)</strong>]]></dcterms:title>
    <dcterms:subject><![CDATA[<strong>ZUMOS DE FRUTAS</strong>]]></dcterms:subject>
    <dcterms:subject><![CDATA[<strong>FABRICACION</strong>]]></dcterms:subject>
    <dcterms:subject><![CDATA[<strong>TECNOLOGIA DE ALIMENTOS</strong>]]></dcterms:subject>
    <dcterms:subject><![CDATA[<strong>AROMATIZANTES</strong>]]></dcterms:subject>
    <dcterms:publisher><![CDATA[Biblioteca-FQ]]></dcterms:publisher>
    <dcterms:date><![CDATA[1984]]></dcterms:date>
    <dcterms:format><![CDATA[Papel]]></dcterms:format>
    <dcterms:format><![CDATA[PDF]]></dcterms:format>
    <dcterms:language><![CDATA[<p>Ingl&eacute;s</p>]]></dcterms:language>
    <dcterms:type><![CDATA[Bibliograf&iacute;a]]></dcterms:type>
    <dcterms:temporal><![CDATA[1961-1984]]></dcterms:temporal>
</rdf:Description><rdf:Description rdf:about="https://riquim.fq.edu.uy/items/show/5170">
    <dcterms:title><![CDATA[<strong>Champoo y champoo anticaspa : formulaci&oacute;n</strong>]]></dcterms:title>
    <dcterms:subject><![CDATA[<strong>COSMETICOS</strong>]]></dcterms:subject>
    <dcterms:subject><![CDATA[<strong>SHAMPOO</strong>]]></dcterms:subject>
    <dcterms:subject><![CDATA[<strong>FORMULACION QUIMICA</strong>]]></dcterms:subject>
    <dcterms:subject><![CDATA[<strong>PREPARACION</strong>]]></dcterms:subject>
    <dcterms:publisher><![CDATA[Biblioteca-FQ]]></dcterms:publisher>
    <dcterms:date><![CDATA[1984]]></dcterms:date>
    <dcterms:format><![CDATA[Papel]]></dcterms:format>
    <dcterms:format><![CDATA[PDF]]></dcterms:format>
    <dcterms:language><![CDATA[Ingl&eacute;s]]></dcterms:language>
    <dcterms:type><![CDATA[Bibliograf&iacute;a]]></dcterms:type>
    <dcterms:temporal><![CDATA[1972-1983]]></dcterms:temporal>
</rdf:Description><rdf:Description rdf:about="https://riquim.fq.edu.uy/items/show/5171">
    <dcterms:title><![CDATA[<strong>Estabilidad en las emulsiones</strong>]]></dcterms:title>
    <dcterms:subject><![CDATA[<strong>EMULSIONES</strong>]]></dcterms:subject>
    <dcterms:subject><![CDATA[<strong>ESTABILIDAD</strong>]]></dcterms:subject>
    <dcterms:publisher><![CDATA[Biblioteca-FQ]]></dcterms:publisher>
    <dcterms:date><![CDATA[1984]]></dcterms:date>
    <dcterms:format><![CDATA[Papel]]></dcterms:format>
    <dcterms:format><![CDATA[PDF]]></dcterms:format>
    <dcterms:language><![CDATA[Ingl&eacute;s]]></dcterms:language>
    <dcterms:language><![CDATA[Espa&ntilde;ol]]></dcterms:language>
    <dcterms:type><![CDATA[Bibliograf&iacute;a]]></dcterms:type>
    <dcterms:temporal><![CDATA[1963-1981]]></dcterms:temporal>
</rdf:Description><rdf:Description rdf:about="https://riquim.fq.edu.uy/items/show/5172">
    <dcterms:title><![CDATA[<strong>Digestibilidad de prote&iacute;nas de queso fundido en relaci&oacute;n a la prote&iacute;na l&aacute;ctea : p&eacute;rdida de biodisponibilidad de lisina, influencia de las sales fundantes en la nutrici&oacute;n</strong>]]></dcterms:title>
    <dcterms:subject><![CDATA[<strong>QUESO</strong>]]></dcterms:subject>
    <dcterms:subject><![CDATA[<strong>DIGESTION</strong>]]></dcterms:subject>
    <dcterms:subject><![CDATA[<strong>PROTEINAS</strong>]]></dcterms:subject>
    <dcterms:subject><![CDATA[<strong>BIODISPONIBILIDAD</strong>]]></dcterms:subject>
    <dcterms:subject><![CDATA[<strong>LISINA</strong>]]></dcterms:subject>
    <dcterms:subject><![CDATA[<strong>SALES FUNDIDAS</strong>]]></dcterms:subject>
    <dcterms:subject><![CDATA[<strong>NUTRICION</strong>]]></dcterms:subject>
    <dcterms:publisher><![CDATA[Biblioteca-FQ]]></dcterms:publisher>
    <dcterms:date><![CDATA[1984]]></dcterms:date>
    <dcterms:format><![CDATA[Papel]]></dcterms:format>
    <dcterms:format><![CDATA[PDF]]></dcterms:format>
    <dcterms:language><![CDATA[Ingl&eacute;s]]></dcterms:language>
    <dcterms:type><![CDATA[Bibliograf&iacute;a]]></dcterms:type>
    <dcterms:temporal><![CDATA[1979-1980]]></dcterms:temporal>
</rdf:Description><rdf:Description rdf:about="https://riquim.fq.edu.uy/items/show/5173">
    <dcterms:title><![CDATA[<strong>Antiepil&eacute;pticos, anticonvulsivantes : determinaci&oacute;n por TLC o GLC</strong>]]></dcterms:title>
    <dcterms:subject><![CDATA[<strong>ANTIEPILEPTICOS</strong>]]></dcterms:subject>
    <dcterms:subject><![CDATA[<strong>ANTICONVULSIVOS</strong>]]></dcterms:subject>
    <dcterms:subject><![CDATA[<strong>QUIMICA ANALITICA</strong>]]></dcterms:subject>
    <dcterms:subject><![CDATA[<strong>CROMATOGRAFIA</strong>]]></dcterms:subject>
    <dcterms:publisher><![CDATA[Biblioteca-FQ]]></dcterms:publisher>
    <dcterms:date><![CDATA[1984]]></dcterms:date>
    <dcterms:format><![CDATA[Papel]]></dcterms:format>
    <dcterms:format><![CDATA[PDF]]></dcterms:format>
    <dcterms:language><![CDATA[Ingl&eacute;s]]></dcterms:language>
    <dcterms:type><![CDATA[Bibliograf&iacute;a]]></dcterms:type>
    <dcterms:temporal><![CDATA[1980-1982]]></dcterms:temporal>
</rdf:Description><rdf:Description rdf:about="https://riquim.fq.edu.uy/items/show/5174">
    <dcterms:title><![CDATA[<strong>Jab&oacute;n en polvo para m&aacute;quinas de lavar</strong>]]></dcterms:title>
    <dcterms:subject><![CDATA[<strong>JABONES</strong>]]></dcterms:subject>
    <dcterms:subject><![CDATA[<strong>LAVADORAS</strong>]]></dcterms:subject>
    <dcterms:subject><![CDATA[<strong>LAVAVAJILLAS</strong>]]></dcterms:subject>
    <dcterms:subject><![CDATA[<strong>DETERGENT POWDER</strong>]]></dcterms:subject>
    <dcterms:subject><![CDATA[<strong>DISHWASHING MACHINE</strong>]]></dcterms:subject>
    <dcterms:subject><![CDATA[<strong>LAUNDRY MACHINE</strong>]]></dcterms:subject>
    <dcterms:publisher><![CDATA[Biblioteca-FQ]]></dcterms:publisher>
    <dcterms:date><![CDATA[1984]]></dcterms:date>
    <dcterms:format><![CDATA[Papel]]></dcterms:format>
    <dcterms:format><![CDATA[PDF]]></dcterms:format>
    <dcterms:language><![CDATA[Ingl&eacute;s]]></dcterms:language>
    <dcterms:type><![CDATA[Bibliograf&iacute;a]]></dcterms:type>
    <dcterms:temporal><![CDATA[1963-1982]]></dcterms:temporal>
</rdf:Description><rdf:Description rdf:about="https://riquim.fq.edu.uy/items/show/5175">
    <dcterms:title><![CDATA[<strong>Aggressive mutation in a familial adenomatous polyposis syndrome family : when phenotype guides clinical surveillance</strong>]]></dcterms:title>
    <dcterms:subject><![CDATA[FENOTIPO]]></dcterms:subject>
    <dcterms:subject><![CDATA[POLIPOSIS ADENOMATOSA FAMILIAR]]></dcterms:subject>
    <dcterms:subject><![CDATA[BIBLIOGRAFIA NACIONAL QUIMICA]]></dcterms:subject>
    <dcterms:subject><![CDATA[2018]]></dcterms:subject>
    <dcterms:abstract><![CDATA[Familial adenomatous polyposis (FAP) is an autosomal dominant genetic condition, caused by mutations in the adenomatous polyposis coli (APC) tumor suppressor gene. Desmoid tumors (DTs) are seen in 15% to 20% of FAP patients. Specific location of mutation serves as a guide to predict colonic and extra colonic manifestations and their aggressiveness. A severe FAP-phenotypic family was registered in a genetic counselling high-risk Uruguayan hereditary cancer clinic. Proband&rsquo;s DNA was analysed by NGS, detecting a pathogenic mutation in APC gene. All willing family members were counselled and encouraged to be tested. Here we report a kindred formed by 16 individuals with a very severe FAP phenotype. A two-base deletion mutation: c.4393_4394delAG in APC gene and a consequent premature stop codon was detected. DTs were diagnosed in 6 individuals, ranging from 2 to 25 years of age. The causes of death were diverse: gastric cancer, rectal cancer and desmoid tumor. The already described genotype-phenotype correlation has proved its worth in this family, as clinical features reflect the mutation location at 3&rsquo; end of APC gene. The inheritable and lethal nature of the disease needs a tailored follow up approach in order to reduce mortality, optimize local tumor control, and preserve patients&rsquo; quality of life.]]></dcterms:abstract>
    <dcterms:creator><![CDATA[<strong>Neffa, Florencia</strong>]]></dcterms:creator>
    <dcterms:creator><![CDATA[<strong>Garc&iacute;a, Luc&iacute;a</strong>]]></dcterms:creator>
    <dcterms:creator><![CDATA[<strong>Della Valle, Adriana</strong>]]></dcterms:creator>
    <dcterms:creator><![CDATA[<strong>Carusso, Florencia</strong>]]></dcterms:creator>
    <dcterms:creator><![CDATA[<strong>Vergara, Carolina</strong>]]></dcterms:creator>
    <dcterms:creator><![CDATA[<strong>Sanchez, Daniel</strong>]]></dcterms:creator>
    <dcterms:creator><![CDATA[<strong>Sapone, Marta</strong>]]></dcterms:creator>
    <dcterms:creator><![CDATA[<strong>Sylveira, Noelia</strong>]]></dcterms:creator>
    <dcterms:creator><![CDATA[<strong>Revello, Ana Laura</strong>]]></dcterms:creator>
    <dcterms:creator><![CDATA[<a title="Curriculum Vitae" href="http://buscadores.anii.org.uy/buscador_sni/exportador/ExportarPdf?hash=8b87e8e50f3fa6cbb61ecc6edf70e6f8" target="_self"><strong>Esper&oacute;n, Patricia</strong></a>]]></dcterms:creator>
    <dcterms:source><![CDATA[Journal of Gastrointestinal Oncology&nbsp; v.8, no. 9, 2018. -- p. 553-559]]></dcterms:source>
    <dcterms:publisher><![CDATA[AME]]></dcterms:publisher>
    <dcterms:date><![CDATA[2018]]></dcterms:date>
    <dcterms:rights><![CDATA[<p><strong>Informaci&oacute;n sobre Derechos de Autor</strong></p>
<p>(Por favor lea este aviso antes de abrir los documentos u objetos)</p>
<p><strong> La legislaci&oacute;n uruguaya protege el derecho</strong> de autor sobre toda creaci&oacute;n literaria, cient&iacute;fica o art&iacute;stica, tanto en lo que tiene que ver con sus derechos morales, como en lo referente a los derechos patrimoniales con sujeci&oacute;n a lo establecido por el derecho com&uacute;n y las siguientes leyes (LEY 9.739 DE 17 DE DICIEMBRE DE 1937 SOBRE PROPIEDAD LITERARIA Y ARTISTICA CON LAS MODIFICACIONES INTRODUCIDAS POR LA LEY DE DERECHO DE AUTOR Y DERECHOS CONEXOS No. 17.616 DE 10 DE ENERO DE 2003, LEY 17.805 DE 26 DE AGOSTO DE 2004, LEY 18.046 DE 24 DE OCTUBRE DE 2006)</p>
<p><strong> ADVERTENCIA -</strong> La consulta de este documento queda condicionada a la aceptaci&oacute;n de las siguientes condiciones de uso: Este documento es &uacute;nicamente para usos privados enmarcados en actividades de investigaci&oacute;n y docencia. No se autoriza su reproducci&oacute;n con fines de lucro. Esta reserva de derechos afecta tanto los datos del documento como a sus contenidos. En la utilizaci&oacute;n o cita de partes debe indicarse el nombre de la persona autora.</p>]]></dcterms:rights>
    <dcterms:format><![CDATA[PDF]]></dcterms:format>
    <dcterms:language><![CDATA[Ingl&eacute;s]]></dcterms:language>
    <dcterms:type><![CDATA[Art&iacute;culo]]></dcterms:type>
    <dcterms:identifier><![CDATA[DOI:: 10.21037/jgo.2018.06.10]]></dcterms:identifier>
</rdf:Description><rdf:Description rdf:about="https://riquim.fq.edu.uy/items/show/5176">
    <dcterms:title><![CDATA[<strong>Polysaccharide Absorbents in Moisture Activated Dry Granulation</strong>]]></dcterms:title>
    <dcterms:subject><![CDATA[POLISACARIDOS]]></dcterms:subject>
    <dcterms:subject><![CDATA[GRANULACION SECA]]></dcterms:subject>
    <dcterms:subject><![CDATA[DISE&Ntilde;O DE EXPERIMENTOS]]></dcterms:subject>
    <dcterms:subject><![CDATA[BIBLIOGRAFIA NACIONAL QUIMICA]]></dcterms:subject>
    <dcterms:subject><![CDATA[2018]]></dcterms:subject>
    <dcterms:abstract><![CDATA[The aim of the present work was to study the hydrogel-forming polysaccharides carrageenan, guar and xanthan gum as potential absorbents in moisture activated dry granulation (MADG). Preferences of formulators regarding absorbents tend to incline towards microcrystalline cellulose and colloidal silicon dioxide. Besides, only few works exploring modified drug release achieved by MADG are reported in literature. A factorial design of experiments was introduced to study the effect of formulation variables on granulates and their tablets. Contact angle and drop penetration time provided useful information for guidance on excipient selection. Metronidazole was used as a highly soluble model drug to verify the release performance achieved with the polysaccharides. All of the granulates yielded tablets with appropriate physical properties, and significantly different disintegration behaviors and drug release profiles. Absorbent, binder and their mutual interaction had significant effects on formulation performance. The type of absorbent affected tablet disintegration time and drug release. The presence of copovidone, alone or in combination with povidone, proved to be a good choice for granulating a high load of not directly compressible materials by MADG. Carrageenan, guar and xanthan gum should be regarded as promising moisture absorbents for either immediate or extended release tablet formulations produced by MADG, an energy and time efficient granulation process. A broader range of absorbents could provide more versatility in MADG formulation and this advantageous process become more eligible for producing modified release products.]]></dcterms:abstract>
    <dcterms:creator><![CDATA[<strong>Ochoa Andrade, Ana</strong>]]></dcterms:creator>
    <dcterms:creator><![CDATA[<strong>Fierro, M. V.</strong>]]></dcterms:creator>
    <dcterms:creator><![CDATA[<strong>Bauzan, M. L.</strong>]]></dcterms:creator>
    <dcterms:creator><![CDATA[<strong>Origoni, M. X.</strong>]]></dcterms:creator>
    <dcterms:creator><![CDATA[<strong>Trezza, W. M.</strong>]]></dcterms:creator>
    <dcterms:source><![CDATA[Science Forecast Journal of Pharmaceutical and Analytical Chemistry v. 1, 2018. -- 7p.--e1010]]></dcterms:source>
    <dcterms:publisher><![CDATA[Scienceforecastoa]]></dcterms:publisher>
    <dcterms:date><![CDATA[2018]]></dcterms:date>
    <dcterms:format><![CDATA[PDF]]></dcterms:format>
    <dcterms:language><![CDATA[Ingl&eacute;s]]></dcterms:language>
    <dcterms:type><![CDATA[Art&iacute;culo]]></dcterms:type>
    <dcterms:identifier><![CDATA[ISSN: 2471-2698]]></dcterms:identifier>
</rdf:Description><rdf:Description rdf:about="https://riquim.fq.edu.uy/items/show/5177">
    <dcterms:title><![CDATA[<strong>Sugar reduction in fruit nectars : Impact on consumers' sensory and hedonic perception</strong>]]></dcterms:title>
    <dcterms:subject><![CDATA[COMPORTAMIENTO DEL CONSUMIDOR]]></dcterms:subject>
    <dcterms:subject><![CDATA[AZUCAR]]></dcterms:subject>
    <dcterms:subject><![CDATA[REDUCCION DE AZUCAR]]></dcterms:subject>
    <dcterms:subject><![CDATA[BIBLIOGRAFIA NACIONAL QUIMICA]]></dcterms:subject>
    <dcterms:subject><![CDATA[2018]]></dcterms:subject>
    <dcterms:abstract><![CDATA[Sugar sweetened beverages are one of the main sources of added sugar in the diet. Therefore, sugar reduction in these products could contribute to the prevention of various negative health conditions, such as obesity, diabetes and cardiovascular diseases. In this context, the present work aimed to study consumer sensory and hedonic perception towards sugar reduction in fruit nectars. Five sequential difference thresholds for added sugar in three fruit nectars (passion fruit, orange/passion fruit and orange/pomegranate) were determined based on consumer perception. In each test, difference thresholds were estimated using survival analysis based on the responses of 50 consumers to six paired-comparison tests. Each pair was composed of two samples, a control nectar and a sample that was reduced in added sugar from the control. Consumers were asked to try each of the samples in each pair and to indicate which was sweeter. Then, consumers' sensory and hedonic perception of nectar samples was evaluated for each nectar using a 9-point hedonic scale and a check-all-that-apply question. Difference thresholds were estimated in 4.20%&ndash;8.14% of the added sugar concentration of the nectars. No significant differences in overall liking were detected for fruit nectars with 20% sugar reduction. However, large heterogeneity in consumer hedonic reaction towards sugar reduction was found, which should be taken into account in the design of sugar reduction programs. Consumer hedonic reaction towards sugar reduction was product dependent. Results from the present work reinforce the idea that gradual sugar reduction in sugar sweetened beverages is a feasible strategy that could contribute to reduce the sugar intake of the population.]]></dcterms:abstract>
    <dcterms:creator><![CDATA[<strong>Oliveira, Denize</strong>]]></dcterms:creator>
    <dcterms:creator><![CDATA[<strong>Galhardo, Juliana</strong>]]></dcterms:creator>
    <dcterms:creator><![CDATA[<a title="Curriculum Vitae" href="http://buscadores.anii.org.uy/buscador_sni/exportador/ExportarPdf?hash=358965ab1701bacbb43e4f5a24a8e876" target="_self"><strong>Ares, Gast&oacute;n.</strong></a>]]></dcterms:creator>
    <dcterms:creator><![CDATA[<strong>Cunha, Luis M.</strong>]]></dcterms:creator>
    <dcterms:creator><![CDATA[<strong>Deliza, Rosires<br /></strong>]]></dcterms:creator>
    <dcterms:source><![CDATA[Food Research International&nbsp; v. 107, 2018. -- p. 371-377]]></dcterms:source>
    <dcterms:publisher><![CDATA[Elsevier]]></dcterms:publisher>
    <dcterms:date><![CDATA[2018]]></dcterms:date>
    <dcterms:rights><![CDATA[<p><strong>Informaci&oacute;n sobre Derechos de Autor</strong></p>
<p>(Por favor lea este aviso antes de abrir los documentos u objetos)</p>
<p><strong> La legislaci&oacute;n uruguaya protege el derecho</strong> de autor sobre toda creaci&oacute;n literaria, cient&iacute;fica o art&iacute;stica, tanto en lo que tiene que ver con sus derechos morales, como en lo referente a los derechos patrimoniales con sujeci&oacute;n a lo establecido por el derecho com&uacute;n y las siguientes leyes (LEY 9.739 DE 17 DE DICIEMBRE DE 1937 SOBRE PROPIEDAD LITERARIA Y ARTISTICA CON LAS MODIFICACIONES INTRODUCIDAS POR LA LEY DE DERECHO DE AUTOR Y DERECHOS CONEXOS No. 17.616 DE 10 DE ENERO DE 2003, LEY 17.805 DE 26 DE AGOSTO DE 2004, LEY 18.046 DE 24 DE OCTUBRE DE 2006)</p>
<p><strong> ADVERTENCIA -</strong> La consulta de este documento queda condicionada a la aceptaci&oacute;n de las siguientes condiciones de uso: Este documento es &uacute;nicamente para usos privados enmarcados en actividades de investigaci&oacute;n y docencia. No se autoriza su reproducci&oacute;n con fines de lucro. Esta reserva de derechos afecta tanto los datos del documento como a sus contenidos. En la utilizaci&oacute;n o cita de partes debe indicarse el nombre de la persona autora.</p>]]></dcterms:rights>
    <dcterms:format><![CDATA[PDF]]></dcterms:format>
    <dcterms:language><![CDATA[Ingl&eacute;s]]></dcterms:language>
    <dcterms:type><![CDATA[Art&iacute;culo]]></dcterms:type>
    <dcterms:identifier><![CDATA[DOI:10.1016/j.foodres.2018.02.025]]></dcterms:identifier>
</rdf:Description><rdf:Description rdf:about="https://riquim.fq.edu.uy/items/show/5178">
    <dcterms:title><![CDATA[<strong>Teofilina : an&aacute;lisis en plasma o sangre T.L.C., G.L.C. o H.P.L.C.</strong>]]></dcterms:title>
    <dcterms:subject><![CDATA[<strong>TEOFILINA</strong>]]></dcterms:subject>
    <dcterms:subject><![CDATA[<strong>ALCALOIDES</strong>]]></dcterms:subject>
    <dcterms:subject><![CDATA[<strong>QUIMICA ANALITICA</strong>]]></dcterms:subject>
    <dcterms:subject><![CDATA[<strong>PLASMA SANGUINEO</strong>]]></dcterms:subject>
    <dcterms:subject><![CDATA[<strong>SANGRE</strong>]]></dcterms:subject>
    <dcterms:subject><![CDATA[<strong>CROMATOGRAFIA</strong>]]></dcterms:subject>
    <dcterms:publisher><![CDATA[Biblioteca-FQ]]></dcterms:publisher>
    <dcterms:date><![CDATA[1984]]></dcterms:date>
    <dcterms:format><![CDATA[Papel]]></dcterms:format>
    <dcterms:format><![CDATA[PDF]]></dcterms:format>
    <dcterms:language><![CDATA[Ingl&eacute;s]]></dcterms:language>
    <dcterms:type><![CDATA[Bibliograf&iacute;a]]></dcterms:type>
    <dcterms:temporal><![CDATA[1979-1982]]></dcterms:temporal>
</rdf:Description><rdf:Description rdf:about="https://riquim.fq.edu.uy/items/show/5179">
    <dcterms:title><![CDATA[<strong>Aire acondicionado : filtraci&oacute;n y purificaci&oacute;n de aire</strong>]]></dcterms:title>
    <dcterms:subject><![CDATA[<strong>ACONDICIONADORES DE AIRE</strong>]]></dcterms:subject>
    <dcterms:subject><![CDATA[<strong>FILTRACION</strong>]]></dcterms:subject>
    <dcterms:subject><![CDATA[<strong>ACONDICIONAMIENTO DEL AIRE</strong>]]></dcterms:subject>
    <dcterms:subject><![CDATA[<strong>CLEAN ROOMS</strong>]]></dcterms:subject>
    <dcterms:subject><![CDATA[<strong>LAMINAR AIRFLOW</strong>]]></dcterms:subject>
    <dcterms:subject><![CDATA[<strong>AREAS BLANCAS</strong>]]></dcterms:subject>
    <dcterms:subject><![CDATA[<strong>AIR CONDITIONING</strong>]]></dcterms:subject>
    <dcterms:publisher><![CDATA[Biblioteca-FQ]]></dcterms:publisher>
    <dcterms:date><![CDATA[1984]]></dcterms:date>
    <dcterms:format><![CDATA[Papel]]></dcterms:format>
    <dcterms:format><![CDATA[PDF]]></dcterms:format>
    <dcterms:language><![CDATA[Ingl&eacute;s]]></dcterms:language>
    <dcterms:type><![CDATA[Bibliograf&iacute;a]]></dcterms:type>
    <dcterms:temporal><![CDATA[1973-1981]]></dcterms:temporal>
</rdf:Description><rdf:Description rdf:about="https://riquim.fq.edu.uy/items/show/5180">
    <dcterms:title><![CDATA[<strong>Electrodos de plata, cloruro de plata (Ag, AgCl) : preparaci&oacute;n, estabilidad, determinaci&oacute;n del potencial standard (E&ordm;25&ordm;C)</strong>]]></dcterms:title>
    <dcterms:subject><![CDATA[<strong>ELECTRODOS</strong>]]></dcterms:subject>
    <dcterms:subject><![CDATA[<strong>PLATA</strong>]]></dcterms:subject>
    <dcterms:subject><![CDATA[<strong>CLORURO DE PLATA</strong>]]></dcterms:subject>
    <dcterms:subject><![CDATA[<strong>PREPARACION</strong>]]></dcterms:subject>
    <dcterms:subject><![CDATA[<strong>ESTABILIDAD</strong>]]></dcterms:subject>
    <dcterms:subject><![CDATA[<strong>POTENCIAL ESTANDAR</strong>]]></dcterms:subject>
    <dcterms:subject><![CDATA[<strong>SILVER</strong>]]></dcterms:subject>
    <dcterms:subject><![CDATA[<strong>SILVER CHLORIDE ELECTRODES</strong>]]></dcterms:subject>
    <dcterms:subject><![CDATA[<strong>PREPARATION</strong>]]></dcterms:subject>
    <dcterms:subject><![CDATA[<strong>STABILITY</strong>]]></dcterms:subject>
    <dcterms:publisher><![CDATA[Biblioteca-FQ]]></dcterms:publisher>
    <dcterms:date><![CDATA[1984]]></dcterms:date>
    <dcterms:format><![CDATA[Papel]]></dcterms:format>
    <dcterms:format><![CDATA[PDF]]></dcterms:format>
    <dcterms:language><![CDATA[Ingl&eacute;s]]></dcterms:language>
    <dcterms:type><![CDATA[Bibliograf&iacute;a]]></dcterms:type>
    <dcterms:temporal><![CDATA[1976-1982]]></dcterms:temporal>
</rdf:Description><rdf:Description rdf:about="https://riquim.fq.edu.uy/items/show/5181">
    <dcterms:title><![CDATA[<strong>Aspirina (analg&eacute;sico, &aacute;cido acetilsalic&iacute;lico) : salicilatos en medios biol&oacute;gicos (plasma, suero, orina, saliva, et., liquido cefaloraqu&iacute;deo)</strong>]]></dcterms:title>
    <dcterms:subject><![CDATA[<strong>ASPIRINA</strong>]]></dcterms:subject>
    <dcterms:subject><![CDATA[<strong>ANALGESICOS Y ANTIPIRETICOS</strong>]]></dcterms:subject>
    <dcterms:subject><![CDATA[<strong>ACIDO ACETILSALICILICO</strong>]]></dcterms:subject>
    <dcterms:subject><![CDATA[<strong>MUESTRAS BIOLOGICAS</strong>]]></dcterms:subject>
    <dcterms:subject><![CDATA[<strong>PLASMA SANGUINEO</strong>]]></dcterms:subject>
    <dcterms:subject><![CDATA[<strong>ORINA</strong>]]></dcterms:subject>
    <dcterms:subject><![CDATA[<strong>SALIVA</strong>]]></dcterms:subject>
    <dcterms:subject><![CDATA[<strong>LIQUIDO CEREBROESPINAL</strong>]]></dcterms:subject>
    <dcterms:subject><![CDATA[<strong>CROMATOGRAFIA</strong>]]></dcterms:subject>
    <dcterms:subject><![CDATA[<strong>ESPECTROFOTOMETRIA</strong>]]></dcterms:subject>
    <dcterms:subject><![CDATA[<strong>ESPECTROSCOPIA</strong>]]></dcterms:subject>
    <dcterms:subject><![CDATA[<strong>PARACETAMOL</strong>]]></dcterms:subject>
    <dcterms:publisher><![CDATA[Biblioteca-FQ]]></dcterms:publisher>
    <dcterms:date><![CDATA[1984]]></dcterms:date>
    <dcterms:format><![CDATA[Papel]]></dcterms:format>
    <dcterms:format><![CDATA[PDF]]></dcterms:format>
    <dcterms:language><![CDATA[Ingl&eacute;s]]></dcterms:language>
    <dcterms:type><![CDATA[Bibliograf&iacute;a]]></dcterms:type>
    <dcterms:temporal><![CDATA[1978-1982]]></dcterms:temporal>
</rdf:Description><rdf:Description rdf:about="https://riquim.fq.edu.uy/items/show/5182">
    <dcterms:title><![CDATA[<strong>The effect of health/hedonic claims on consumer hedonic and sensory perception of sugar reduction : Case study with orange/passionfruit nectars</strong>]]></dcterms:title>
    <dcterms:subject><![CDATA[COMPORTAMIENTO DEL CONSUMIDOR]]></dcterms:subject>
    <dcterms:subject><![CDATA[AZUCAR]]></dcterms:subject>
    <dcterms:subject><![CDATA[REDUCCION DE AZUCAR]]></dcterms:subject>
    <dcterms:subject><![CDATA[BIBLIOGRAFIA NACIONAL QUIMICA]]></dcterms:subject>
    <dcterms:subject><![CDATA[2018]]></dcterms:subject>
    <dcterms:abstract><![CDATA[Sugar reduction in beverages can contribute to reduce consumption of this nutrient and to improve the health status of the population. However, such reduction can negatively affect consumer perception. Label information can be an effective tool to increase consumer interest in sugar-reduced products. In this context, the aim of the present work was to study the influence of health/hedonic claims on consumer hedonic and sensory perception of sugar reduction in orange/passionfruit nectars under expected and informed conditions. Sugar-reduced orange/passionfruit nectars (20% and 40% reduced in added sugar) featuring different claims (none, health claim or hedonic claim) were evaluated, together with a control product without reduction. Following a between-subjects experimental design, 206 participants evaluated the nectars under two experimental conditions: (a) expected, looking at the packages, and (b) informed, looking at the packages and tasting the nectars. In each experimental condition, participants evaluated their overall liking using a 9-point hedonic scale and answered a check-all-that-apply questions related to the sensory characteristics of the nectars. Results showed that although consumers did not have negative expectations about sugar-reduced nectars, the sensory characteristics of the products were the main determinants of consumers' hedonic reaction towards the nectars. The influence of claims on consumers' perception was modulated by their hedonic sensitivity towards sugar-reduction. The hedonic claim increased overall liking of those consumers with low hedonic sensitivity towards sugar reduction, whereas it had the opposite effect on the most sensitive consumers. Results from the present work suggest that although hedonic claims hold potential for a consumer segment, care must be taken to avoid the generation of unrealistic expectations about the sensory characteristics of sugar-reduced products.]]></dcterms:abstract>
    <dcterms:creator><![CDATA[<strong>Denize, Oliveira</strong>]]></dcterms:creator>
    <dcterms:creator><![CDATA[<a title="Curriculum Vitae" href="http://buscadores.anii.org.uy/buscador_sni/exportador/ExportarPdf?hash=358965ab1701bacbb43e4f5a24a8e876" target="_self"><strong>Ares, Gast&oacute;n.</strong></a>]]></dcterms:creator>
    <dcterms:creator><![CDATA[<strong>Deliza, Rosires</strong>]]></dcterms:creator>
    <dcterms:source><![CDATA[Food Research International v. 108, 2018. -- p. 111-118]]></dcterms:source>
    <dcterms:publisher><![CDATA[Elsevier]]></dcterms:publisher>
    <dcterms:date><![CDATA[2018]]></dcterms:date>
    <dcterms:rights><![CDATA[<p><strong>Informaci&oacute;n sobre Derechos de Autor</strong></p>
<p>(Por favor lea este aviso antes de abrir los documentos u objetos)</p>
<p><strong> La legislaci&oacute;n uruguaya protege el derecho</strong> de autor sobre toda creaci&oacute;n literaria, cient&iacute;fica o art&iacute;stica, tanto en lo que tiene que ver con sus derechos morales, como en lo referente a los derechos patrimoniales con sujeci&oacute;n a lo establecido por el derecho com&uacute;n y las siguientes leyes (LEY 9.739 DE 17 DE DICIEMBRE DE 1937 SOBRE PROPIEDAD LITERARIA Y ARTISTICA CON LAS MODIFICACIONES INTRODUCIDAS POR LA LEY DE DERECHO DE AUTOR Y DERECHOS CONEXOS No. 17.616 DE 10 DE ENERO DE 2003, LEY 17.805 DE 26 DE AGOSTO DE 2004, LEY 18.046 DE 24 DE OCTUBRE DE 2006)</p>
<p><strong>ADVERTENCIA -</strong> La consulta de este documento queda condicionada a la aceptaci&oacute;n de las siguientes condiciones de uso: Este documento es &uacute;nicamente para usos privados enmarcados en actividades de investigaci&oacute;n y docencia. No se autoriza su reproducci&oacute;n con fines de lucro. Esta reserva de derechos afecta tanto los datos del documento como a sus contenidos. En la utilizaci&oacute;n o cita de partes debe indicarse el nombre de la persona autora.</p>]]></dcterms:rights>
    <dcterms:format><![CDATA[PDF]]></dcterms:format>
    <dcterms:language><![CDATA[Ingl&eacute;s]]></dcterms:language>
    <dcterms:type><![CDATA[Articulo]]></dcterms:type>
    <dcterms:identifier><![CDATA[DOI:10.1016/j.foodres.2018.03.003]]></dcterms:identifier>
</rdf:Description><rdf:Description rdf:about="https://riquim.fq.edu.uy/items/show/5183">
    <dcterms:title><![CDATA[<strong>Thiol-Cyclodextrin : A New Agent For Controlling The Catalytic Activity Of Polyphenol Oxidase From Red Delicious Apple</strong>]]></dcterms:title>
    <dcterms:subject><![CDATA[ALIMENTOS]]></dcterms:subject>
    <dcterms:subject><![CDATA[OXIDACION]]></dcterms:subject>
    <dcterms:subject><![CDATA[POLIFENOL OXIDASA]]></dcterms:subject>
    <dcterms:subject><![CDATA[BIBLIOGRAFIA NACIONAL QUIMICA]]></dcterms:subject>
    <dcterms:subject><![CDATA[2018]]></dcterms:subject>
    <dcterms:abstract><![CDATA[Polyphenol oxidase (PPO, EC 1.14.18.1) is the main enzyme responsible for enzymatic browning, a natural process which produces deterioration of fruits and vegetables. One alternative to prevent this undesirable process is to inhibit the catalytic activity of PPO by encapsulating enzyme&rsquo;s substrates in cyclodextrins (CD). In this article the effect of a Thiol-CD on PPO from Red Delicious apple was studied, demonstrating that this compound is a powerful tool for controlling oxidative processes in food. Thiol-CD could encapsulate the polyphenols, natural substrates of the enzyme, by means of the cyclodextrin hydrophobic internal cavity. Simultaneously, through the thiol group, it could inactivate the PPO by reducing the copper ions from the active site of the enzyme. Moreover, thiol moieties could decrease the browning by reducing the quinones generated by oxidative processes. The isolation and purification of PPO from apple was performed in order to study those effects, different polyphenols, chlorogenic acid (CA) and 4-methylcatechol (4-MC), were assayed as enzymatic substrates. Both &beta;-CD and Thiol-CD exhibited better enzyme inhibition value for CA than for 4-MC. Moreover, Thiol-CD showed an extraordinary performance compared with &beta;-CD. When CA 10 mM was used, 5 mM &beta;-CD gave 11 % PPO inhibition, meanwhile nearly 100 times less concentration of Thiol-CD (45 &mu;M) gave 100 % of enzyme inhibition.]]></dcterms:abstract>
    <dcterms:creator><![CDATA[<strong>Peralta Altier, Gabriela</strong>]]></dcterms:creator>
    <dcterms:creator><![CDATA[<strong>Manta, Carmen</strong>]]></dcterms:creator>
    <dcterms:creator><![CDATA[<strong>Ovsejevi, Karen</strong>]]></dcterms:creator>
    <dcterms:source><![CDATA[SDRP Journal of Food Science &amp; Technology v. 3, no. 2, 2018. -- 11p.--]]></dcterms:source>
    <dcterms:publisher><![CDATA[Sift Desk]]></dcterms:publisher>
    <dcterms:date><![CDATA[2018]]></dcterms:date>
    <dcterms:rights><![CDATA[<p><strong>Informaci&oacute;n sobre Derechos de Autor</strong></p>
<p>(Por favor lea este aviso antes de abrir los documentos u objetos)</p>
<p><strong>La legislaci&oacute;n uruguaya protege el derecho</strong> de autor sobre toda creaci&oacute;n literaria, cient&iacute;fica o art&iacute;stica, tanto en lo que tiene que ver con sus derechos morales, como en lo referente a los derechos patrimoniales con sujeci&oacute;n a lo establecido por el derecho com&uacute;n y las siguientes leyes (LEY 9.739 DE 17 DE DICIEMBRE DE 1937 SOBRE PROPIEDAD LITERARIA Y ARTISTICA CON LAS MODIFICACIONES INTRODUCIDAS POR LA LEY DE DERECHO DE AUTOR Y DERECHOS CONEXOS No. 17.616 DE 10 DE ENERO DE 2003, LEY 17.805 DE 26 DE AGOSTO DE 2004, LEY 18.046 DE 24 DE OCTUBRE DE 2006)</p>
<p><strong> ADVERTENCIA -</strong> La consulta de este documento queda condicionada a la aceptaci&oacute;n de las siguientes condiciones de uso: Este documento es &uacute;nicamente para usos privados enmarcados en actividades de investigaci&oacute;n y docencia. No se autoriza su reproducci&oacute;n con fines de lucro. Esta reserva de derechos afecta tanto los datos del documento como a sus contenidos. En la utilizaci&oacute;n o cita de partes debe indicarse el nombre de la persona autora.</p>]]></dcterms:rights>
    <dcterms:format><![CDATA[PDF]]></dcterms:format>
    <dcterms:language><![CDATA[Ingl&eacute;s]]></dcterms:language>
    <dcterms:type><![CDATA[Art&iacute;culo]]></dcterms:type>
    <dcterms:identifier><![CDATA[ISSN: 2472-6419]]></dcterms:identifier>
</rdf:Description></rdf:RDF>
