199
25
6756
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The metadata element set that was included in the `files_images` table in previous versions of Omeka. These elements are common to all image files.
Bit Depth
8
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Document
A resource containing textual data. Note that facsimiles or images of texts are still of the genre text.
Original Format
If the image is of an object, state the type of object, such as painting, sculpture, paper, photo, and additional data
Papel
Dublin Core
The Dublin Core metadata element set is common to all Omeka records, including items, files, and collections. For more information see, http://dublincore.org/documents/dces/.
Title
A name given to the resource
<strong>Cefalosporinas : antibiótico de espectro reducido</strong>
Subject
The topic of the resource
<strong>CEFALOSPORINAS</strong>
<strong>ANTIBIOTICOS</strong>
<strong>ESPECTRO</strong>
<strong>ACTIVIDAD FARMACOLOGICA</strong>
<strong>FORMULA QUIMICA</strong>
Publisher
An entity responsible for making the resource available
Biblioteca-FQ
Date
A point or period of time associated with an event in the lifecycle of the resource
1985
Format
The file format, physical medium, or dimensions of the resource
Papel
PDF
Language
A language of the resource
Español
Inglés
Type
The nature or genre of the resource
Bibliografía
Temporal Coverage
Temporal characteristics of the resource.
1970-1981
Actividad farmacológica
Antibióticos
Cefalosporinas
Espectro
Fórmula química
-
https://riquim.fq.edu.uy/files/original/9c676ebd382a9cb8c7e77947fb163cc6.jpg
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Omeka Image File
The metadata element set that was included in the `files_images` table in previous versions of Omeka. These elements are common to all image files.
Bit Depth
8
Channels
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Document
A resource containing textual data. Note that facsimiles or images of texts are still of the genre text.
Original Format
If the image is of an object, state the type of object, such as painting, sculpture, paper, photo, and additional data
Papel
Dublin Core
The Dublin Core metadata element set is common to all Omeka records, including items, files, and collections. For more information see, http://dublincore.org/documents/dces/.
Title
A name given to the resource
<strong>Sustitutos de la carne : carne vegetal a partir de soja</strong>
Subject
The topic of the resource
<strong>CARNE</strong>
<strong>SOJA (PLANTA)</strong>
Publisher
An entity responsible for making the resource available
Biblioteca-FQ
Date
A point or period of time associated with an event in the lifecycle of the resource
1985
Format
The file format, physical medium, or dimensions of the resource
Papel
PDF
Language
A language of the resource
Inglés
Type
The nature or genre of the resource
Bibliografía
Temporal Coverage
Temporal characteristics of the resource.
1975-1984
Carne
Soja (planta)
-
https://riquim.fq.edu.uy/files/original/3ddb034b1f7dd4acaa2a1e9f294c1865.jpg
0b26cd280b1337ed5c1b2e50566bda7c
Omeka Image File
The metadata element set that was included in the `files_images` table in previous versions of Omeka. These elements are common to all image files.
Bit Depth
8
Channels
3
Height
84
Width
146
Document
A resource containing textual data. Note that facsimiles or images of texts are still of the genre text.
Original Format
If the image is of an object, state the type of object, such as painting, sculpture, paper, photo, and additional data
Papel
Dublin Core
The Dublin Core metadata element set is common to all Omeka records, including items, files, and collections. For more information see, http://dublincore.org/documents/dces/.
Title
A name given to the resource
<strong>Liberación programada de formas orales sólidas</strong>
Subject
The topic of the resource
<strong>ADMINISTRACION POR VIA ORAL</strong>
<strong>LIBERACION PROLONGADA</strong>
<strong>DELIVERY RELEASE</strong>
Publisher
An entity responsible for making the resource available
Biblioteca-FQ
Date
A point or period of time associated with an event in the lifecycle of the resource
1986
Format
The file format, physical medium, or dimensions of the resource
Papel
PDF
Language
A language of the resource
Inglés
Francés
Type
The nature or genre of the resource
Bibliografía
Temporal Coverage
Temporal characteristics of the resource.
1966-1984
Administración por vía oral
Delivery release
Liberación prolongada
-
https://riquim.fq.edu.uy/files/original/1c84b679fc131af1509b774c037dde38.pdf
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Omeka Image File
The metadata element set that was included in the `files_images` table in previous versions of Omeka. These elements are common to all image files.
Bit Depth
8
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4
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466
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360
Dublin Core
The Dublin Core metadata element set is common to all Omeka records, including items, files, and collections. For more information see, http://dublincore.org/documents/dces/.
Title
A name given to the resource
Bibliografía Nacional Química
Description
An account of the resource
Contiene la producción científica nacional de los profesionales químicos e investigadores, durante el período 1929 hasta la fecha.
Contributor
An entity responsible for making contributions to the resource
Departamento de Documentación y Biblioteca
RIQUIM
Document
A resource containing textual data. Note that facsimiles or images of texts are still of the genre text.
Original Format
If the image is of an object, state the type of object, such as painting, sculpture, paper, photo, and additional data
PDF
Dublin Core
The Dublin Core metadata element set is common to all Omeka records, including items, files, and collections. For more information see, http://dublincore.org/documents/dces/.
Title
A name given to the resource
<strong>Antioxidant activity of a Oryzanols concentrate by differential scannning calorimetry</strong>
Subject
The topic of the resource
ACEITES
OXIDACION
CALORIMETRIA
BIBLIOGRAFIA NACIONAL QUIMICA
2018
Abstract
A summary of the resource.
Oryzanols are natural antioxidants that are found in appreciable amounts in rice bran oil. However, by chemically refining the crude rice bran oil they are lost during the chemical neutralization step leaving the oil refined with very little oryzanols. The chemical neutralization leaves a residue called "soapstocks" where most of these antioxidants are found. From the soapstocks and by relatively simple procedures it is possible to obtain a oryzanols concentrate which may contain 33% of them. However, its antioxidant power has been little studied in oils compared to other natural antioxidants. Therefore, the present work gives information about the antioxidant power of a concentrate of oryzanols compared to natural antioxidants such as tocopherol and synthetic antioxidants such as butylhydroxytoluene (BHT) added in oils with different degrees of unsaturation and without antioxidants. The results determined by the differential scanning calorimetry method show that the antioxidant power was variable according to the method used. The tocopherol protected the oils from the oxidation at 130°C (soybean and high oleic sunflower) better than the oryzanols concentrate by the isothermal method. When the non-isothermal method was used it was found that the-tocopherol protected soybean oil better than oleic high sunflower oil compared to the oryzanols concentrate. However, when comparing BHT with oryzanols concentrate, BHT generally had a lower protection in both oils and both methods. These results show that the oryzanols concentrate has a protective effect of the oxidation of the studied oils, however, this could depend on the degree of the oil unsaturation.
Creator
An entity primarily responsible for making the resource
<a title="Curiculum Vitae" href="http://buscadores.anii.org.uy/buscador_sni/exportador/ExportarPdf?hash=4893deebda650ee6c099fb08fe5c40e3" target="_blank"><strong>Irigaray, Bruno</strong></a>
<a title="Curiculum Vitae" href="http://buscadores.anii.org.uy/buscador_sni/exportador/ExportarPdf?hash=178a48bba0993fb17ba1ac64b40d019c" target="_blank"><strong>Jachmanian, Ivan</strong></a>
<a title="Curriculum Vitae" href="http://buscadores.anii.org.uy/buscador_sni/exportador/ExportarPdf?hash=6586904caf76687142b8c1917494e201" target="_blank"><strong>Grompone, María Antonia</strong></a>
Source
A related resource from which the described resource is derived
Journal of Food Research v. 7, no. 1, 2018. -- p. 38-45
Publisher
An entity responsible for making the resource available
The Canadian Center of Science and Education
Date
A point or period of time associated with an event in the lifecycle of the resource
2018
Rights
Information about rights held in and over the resource
<p><strong>Información sobre Derechos de Autor</strong></p>
<p>(Por favor lea este aviso antes de abrir los documentos u objetos)</p>
<p><strong> La legislación uruguaya protege el derecho</strong> de autor sobre toda creación literaria, científica o artística, tanto en lo que tiene que ver con sus derechos morales, como en lo referente a los derechos patrimoniales con sujeción a lo establecido por el derecho común 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 aceptación de las siguientes condiciones de uso: Este documento es únicamente para usos privados enmarcados en actividades de investigación y docencia. No se autoriza su reproducción con fines de lucro. Esta reserva de derechos afecta tanto los datos del documento como a sus contenidos. En la utilización o cita de partes debe indicarse el nombre de la persona autora.</p>
Format
The file format, physical medium, or dimensions of the resource
PDF
Language
A language of the resource
Inglés
Type
The nature or genre of the resource
Artículo
Identifier
An unambiguous reference to the resource within a given context
DOI:10.5539/jfr.v7n1p38
Aceite
Calorimetría
Oxidación
-
https://riquim.fq.edu.uy/files/original/efb5ecc4fce71dbca23b52266c0f9ccb.pdf
0ebebc2e46cd599f97051dd7aefd7031
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Omeka Image File
The metadata element set that was included in the `files_images` table in previous versions of Omeka. These elements are common to all image files.
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8
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150
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Dublin Core
The Dublin Core metadata element set is common to all Omeka records, including items, files, and collections. For more information see, http://dublincore.org/documents/dces/.
Title
A name given to the resource
Bibliografía Nacional Química
Description
An account of the resource
Contiene la producción científica nacional de los profesionales químicos e investigadores, durante el período 1929 hasta la fecha.
Contributor
An entity responsible for making contributions to the resource
Departamento de Documentación y Biblioteca
RIQUIM
Document
A resource containing textual data. Note that facsimiles or images of texts are still of the genre text.
Original Format
If the image is of an object, state the type of object, such as painting, sculpture, paper, photo, and additional data
PDF
Dublin Core
The Dublin Core metadata element set is common to all Omeka records, including items, files, and collections. For more information see, http://dublincore.org/documents/dces/.
Title
A name given to the resource
<strong>Quality perceptions regarding external appearance of apples : Insights from experts and consumers in four countries</strong>
Subject
The topic of the resource
FRUTAS
COMPORTAMIENTO DEL CONSUMIDOR
CALIDAD DE LA FRUTA
BIBLIOGRAFIA NACIONAL
2018
Abstract
A summary of the resource.
Apples, one of the most popular fruit worldwide, are globally traded and consumers benefit from hyper-competition in the industry. To remain profitable, producers must offer very high quality fruit at competitive prices. This research sought to better understand consumers’ quality perceptions. We focused on external appearance, a readily available quality cue. Insights were gained from a categorization task where participants sorted images of apples based on perceived quality. A comparison between experts’ (n = 37) and consumers’ (n = 297) quality perceptions based on external appearance revealed high similarity. Both groups considered fruit with minor defects as inferior to fruit with no external defects. The consumers, who represented four different countries (72–76 per country; loosely regarded as a proxy for the global population of apple consumers), perceived the quality of the apples very similarly. Three quality groupings were established, representing apples with high quality, minor defects and major defects, respectively. The last-mentioned grouping consisted of any apple that showed signs of rot or mold, or where there the skin had been cut. Blemishes and odd shapes were generally regarded as minor defects. Both types of defects were associated with negative hedonic expectations, which increased with the severity of the external defect. The implications for consumers’ purchase-related cognitions were clear and associated with rejecting consumption. This has associated implications for efforts to reduce food waste.
Creator
An entity primarily responsible for making the resource
Jaeger, Sara R.
Antúnez, Lucía.
Ares, Gastón.
Swaney-Stueve, Marianne
Jin, David
Harker, F. Roger
Source
A related resource from which the described resource is derived
Postharvest Biology and Technology v. 146, 2018. -- p. 99-107
Publisher
An entity responsible for making the resource available
Elsevier
Date
A point or period of time associated with an event in the lifecycle of the resource
2018
Rights
Information about rights held in and over the resource
<p><strong>Información sobre Derechos de Autor</strong></p>
<p>(Por favor lea este aviso antes de abrir los documentos u objetos)</p>
<p><strong> La legislación uruguaya protege el derecho</strong> de autor sobre toda creación literaria, científica o artística, tanto en lo que tiene que ver con sus derechos morales, como en lo referente a los derechos patrimoniales con sujeción a lo establecido por el derecho común 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 aceptación de las siguientes condiciones de uso: Este documento es únicamente para usos privados enmarcados en actividades de investigación y docencia. No se autoriza su reproducción con fines de lucro. Esta reserva de derechos afecta tanto los datos del documento como a sus contenidos. En la utilización o cita de partes debe indicarse el nombre de la persona autora.</p>
Format
The file format, physical medium, or dimensions of the resource
PDF
Language
A language of the resource
Inglés
Type
The nature or genre of the resource
Artículo
Identifier
An unambiguous reference to the resource within a given context
DOI: 10.1016/j.postharvbio.2018.08.014
-
https://riquim.fq.edu.uy/files/original/d7795929e36469f0b8de4a45bf311eb2.pdf
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The metadata element set that was included in the `files_images` table in previous versions of Omeka. These elements are common to all image files.
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Dublin Core
The Dublin Core metadata element set is common to all Omeka records, including items, files, and collections. For more information see, http://dublincore.org/documents/dces/.
Title
A name given to the resource
Bibliografía Nacional Química
Description
An account of the resource
Contiene la producción científica nacional de los profesionales químicos e investigadores, durante el período 1929 hasta la fecha.
Contributor
An entity responsible for making contributions to the resource
Departamento de Documentación y Biblioteca
RIQUIM
Document
A resource containing textual data. Note that facsimiles or images of texts are still of the genre text.
Original Format
If the image is of an object, state the type of object, such as painting, sculpture, paper, photo, and additional data
PDF
Dublin Core
The Dublin Core metadata element set is common to all Omeka records, including items, files, and collections. For more information see, http://dublincore.org/documents/dces/.
Title
A name given to the resource
Effects of Non-Saccharomyces Yeasts on Color, Anthocyanin, and Anthocyanin-Derived Pigments of Tannat Grapes during Fermentation
Subject
The topic of the resource
VINO
PIGMENTOS
LEVADURAS
ANTOCIANINAS
BIBLIOGRAFIA NACIONAL QUIMICA
2018
Abstract
A summary of the resource.
While phenolic compounds can impact the sensory characteristics of quality wines, the chemical modifications induced by yeasts on phenolic compounds have been studied only to a limited extent. Forty-nine non-Saccharomyces yeast strains, belonging to different genera, were screened in a synthetic must supplemented with anthocyanins from Tannat grapes, for their effects on color and fermentation capability. Total anthocyanins, color intensity, hue and total polyphenol index were significantly affected (p < 0.001) by the different yeasts studied. The effects on these parameters were highly diverse depending on the yeast species studied according to their capacities of improving color indexes of the red grape model wines. Six strains belonging to the species Metschnikowia pulcherrima, Hanseniaspora guilliermondii, H. opuntiae, H. vineae and H. clermontiae, were selected in order to evaluate the production of anthocyanin-derived pigments, and significant variations in the production of four compounds were found between them and compared to Saccharomyces cerevisiae. The formation of vitisin A, vitisin B, malvidine-3-glucoside-4-vinylphenol and malvidin-3-glucoside-4-vinylguaiacol are reported for the first time for species of genera Hanseniaspora and Metschnikowia.
Creator
An entity primarily responsible for making the resource
<strong>Medina, Karina</strong>
<a title="Curiculum Vitae" href="http://buscadores.anii.org.uy/buscador_sni/exportador/ExportarPdf?hash=94eb5bc2376fc85205545a11813c1472" target="_blank"><strong>Boido, Eduardo.</strong></a>
<a title="Curriculum Vitae" href="http://buscadores.anii.org.uy/buscador_sni/exportador/ExportarPdf?hash=2df81feedac99473a4e536d2623f04c3" target="_blank"><strong>Dellacassa, Eduardo.</strong></a>
<a title="Curriculum Vitae" href="http://buscadores.anii.org.uy/buscador_sni/exportador/ExportarPdf?hash=e2bbd8e658a30ffb5ed00147ebed8a1a" target="_blank"><strong>Carrau, Francisco.</strong></a>
Source
A related resource from which the described resource is derived
American Journal of Enology and Viticulture v. 69, no. 2, 2018. -- p. 148-156
Publisher
An entity responsible for making the resource available
American Society for Enology and Viticulture
Date
A point or period of time associated with an event in the lifecycle of the resource
2018
Rights
Information about rights held in and over the resource
<p><strong>Información sobre Derechos de Autor</strong></p>
<p>(Por favor lea este aviso antes de abrir los documentos u objetos)</p>
<p><strong>La legislación uruguaya protege el derecho</strong> de autor sobre toda creación literaria, científica o artística, tanto en lo que tiene que ver con sus derechos morales, como en lo referente a los derechos patrimoniales con sujeción a lo establecido por el derecho común 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 LEY 18.046 DE 24 DE OCTUBRE DE 2006)</p>
<p><strong>ADVERTENCIA -</strong> La consulta de este documento queda condicionada a la aceptación de las siguientes condiciones de uso: Este documento es únicamente para usos privados enmarcados en actividades de investigación y docencia. No se autoriza su reproducción con fines de lucro. Esta reserva de derechos afecta tanto los datos del documento como a sus contenidos. En la utilización o cita de partes debe indicarse el nombre de la persona autora.</p>
Format
The file format, physical medium, or dimensions of the resource
PDF
Language
A language of the resource
Inglés
Type
The nature or genre of the resource
Artículo
Identifier
An unambiguous reference to the resource within a given context
DOI: 10.5344/ajev.2017.17055
Antocianinas
Levaduras
Pigmentos
Vino
-
https://riquim.fq.edu.uy/files/original/c3ca2e776d67a05e87c765ab977a0cc9.pdf
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The metadata element set that was included in the `files_images` table in previous versions of Omeka. These elements are common to all image files.
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Dublin Core
The Dublin Core metadata element set is common to all Omeka records, including items, files, and collections. For more information see, http://dublincore.org/documents/dces/.
Title
A name given to the resource
Bibliografía Nacional Química
Description
An account of the resource
Contiene la producción científica nacional de los profesionales químicos e investigadores, durante el período 1929 hasta la fecha.
Contributor
An entity responsible for making contributions to the resource
Departamento de Documentación y Biblioteca
RIQUIM
Document
A resource containing textual data. Note that facsimiles or images of texts are still of the genre text.
Original Format
If the image is of an object, state the type of object, such as painting, sculpture, paper, photo, and additional data
PDF
Dublin Core
The Dublin Core metadata element set is common to all Omeka records, including items, files, and collections. For more information see, http://dublincore.org/documents/dces/.
Title
A name given to the resource
<strong>Raman Microscopy Insights on the Out-of-Plane Electrical Transport of Carbon Nanotube-Doped PEDOT : PSS Electrodes for Solar Cell Applications</strong>
Subject
The topic of the resource
NANOTECNOLOGIA
MICROSCOPIA RAMAN
NANOTUBOS DE CARBONO
CELULAS SOLARES
BIBLIOGRAFIA NACIONAL QUIMICA
2018
Abstract
A summary of the resource.
In the present report, we focused on the study of the out-of-plane electrical transport of multiwalled carbon nanotube (MWCNT)-doped poly(3,4-ethylenedioxythiophene):poly(styrene sulfonate) composites (PEDOT:PSS-MWCNTs) as electrodes for solar cell applications. The out-of-plane direct current and alternating current electrical transport, rarely studied but not less relevant, was additionally supported with in-plane and out-of-plane confocal Raman microscopy and grazing incidence small-angle X-ray scattering characterizations. The main relevance of our study is the monitoring of the polymer structure all across the polymeric film by using confocal Raman spectroscopy and its correlation with electrical transport. Modifications in the PEDOT benzenoid and quinoid conformations were observed in the vicinities of MWCNTs, and the enrichment of PSS at the indium tin oxide electrode interface was also evidenced. In consequence, the low MWCNT loadings into PEDOT:PSS lead to an increase of the out-of-plane conductivity, but the heavier MWCNT loadings lead to a drastic decrease. The tuning of the doping level of these polymer composites and the understanding of the interface structure are crucial to fabricate electrodes with higher out-of-plane conductivities for organic solar cell applications.
Creator
An entity primarily responsible for making the resource
<strong>Mombrú, Dominique</strong>
<a title="Curriculum Vitae" href="http://buscadores.anii.org.uy/buscador_sni/exportador/ExportarPdf?hash=a56a5eb113f3814d7ec63df9c488ca48" target="_blank"><strong>Romero, Mariano</strong></a>
<a title="Curriculum Vitae" href="http://buscadores.anii.org.uy/buscador_sni/exportador/ExportarPdf?hash=fc7cd71892b1a9968ee19230dafdbd01" target="_blank"><strong>Faccio, Ricardo.</strong></a>
<a title="Curriculum Vitae" href="http://buscadores.anii.org.uy/buscador_sni/exportador/ExportarPdf?hash=31ed37f6d0196c1ca18c1b4dfab6de76" target="_blank"><strong>Mombrú, Álvaro W.</strong></a>
Source
A related resource from which the described resource is derived
Journal of Physical Chemistry B v. 122, 2018. -- p. 2694-2701
Publisher
An entity responsible for making the resource available
ACS
Date
A point or period of time associated with an event in the lifecycle of the resource
2018
Rights
Information about rights held in and over the resource
<p><strong>Información sobre Derechos de Autor</strong></p>
<p>(Por favor lea este aviso antes de abrir los documentos u objetos)</p>
<p><strong>La legislación uruguaya protege el derecho</strong> de autor sobre toda creación literaria, científica o artística, tanto en lo que tiene que ver con sus derechos morales, como en lo referente a los derechos patrimoniales con sujeción a lo establecido por el derecho común 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 aceptación de las siguientes condiciones de uso: Este documento es únicamente para usos privados enmarcados en actividades de investigación y docencia. No se autoriza su reproducción con fines de lucro. Esta reserva de derechos afecta tanto los datos del documento como a sus contenidos. En la utilización o cita de partes debe indicarse el nombre de la persona autora.</p>
Format
The file format, physical medium, or dimensions of the resource
PDF
Language
A language of the resource
Inglés
Type
The nature or genre of the resource
Artículo
Identifier
An unambiguous reference to the resource within a given context
DOI: 10.1021/acs.jpcb.8b00317
Células solares
Microscopia Raman
Nanotecnología
nanotubos de carbono
-
https://riquim.fq.edu.uy/files/original/8e38c83df41e75698cced937d49de3ab.pdf
e51343aff29d85a915474fd5fdead14d
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Dublin Core
The Dublin Core metadata element set is common to all Omeka records, including items, files, and collections. For more information see, http://dublincore.org/documents/dces/.
Title
A name given to the resource
Bibliografía Nacional Química
Description
An account of the resource
Contiene la producción científica nacional de los profesionales químicos e investigadores, durante el período 1929 hasta la fecha.
Contributor
An entity responsible for making contributions to the resource
Departamento de Documentación y Biblioteca
RIQUIM
Document
A resource containing textual data. Note that facsimiles or images of texts are still of the genre text.
Original Format
If the image is of an object, state the type of object, such as painting, sculpture, paper, photo, and additional data
PDF
Dublin Core
The Dublin Core metadata element set is common to all Omeka records, including items, files, and collections. For more information see, http://dublincore.org/documents/dces/.
Title
A name given to the resource
<strong>Oenological Impact of the Hanseniaspora/Kloeckera Yeast Genus on Wines : A Review</strong>
Subject
The topic of the resource
VINO
LEVADURAS
COMPUESTOS AROMATICOS
BIBLIOGRAFIA NACIONAL QUIMICA
2018
Abstract
A summary of the resource.
Apiculate yeasts of the genus Hanseniaspora/Kloeckera are the main species present on mature grapes and play a significant role at the beginning of fermentation, producing enzymes and aroma compounds that expand the diversity of wine color and flavor. Ten species of the genus Hanseniaspora have been recovered from grapes and are associated in two groups: H. valbyensis, H. guilliermondii, H. uvarum, H. opuntiae, H. thailandica, H. meyeri, and H. clermontiae; and H. vineae, H. osmophila, and H. occidentalis. This review focuses on the application of some strains belonging to this genus in co-fermentation with Saccharomyces cerevisiae that demonstrates their positive contribution to winemaking. Some consistent results have shown more intense flavors and complex, full-bodied wines, compared with wines produced by the use of S. cerevisiae alone. Recent genetic and physiologic studies have improved the knowledge of the Hanseniaspora/Kloeckera species. Significant increases in acetyl esters, benzenoids, and sesquiterpene flavor compounds, and relative decreases in alcohols and acids have been reported, due to different fermentation pathways compared to conventional wine yeasts
Creator
An entity primarily responsible for making the resource
<strong>Martín, Valentina</strong>
<strong>Valera, María José</strong>
<strong>Medina, Karina</strong>
<a title="Curriculum Vitae" href="http://buscadores.anii.org.uy/buscador_sni/exportador/ExportarPdf?hash=94eb5bc2376fc85205545a11813c1472" target="_blank"><strong>Boido, Eduardo.</strong></a>
<a title="Curriculum Vitae" href="http://buscadores.anii.org.uy/buscador_sni/exportador/ExportarPdf?hash=e2bbd8e658a30ffb5ed00147ebed8a1a" target="_blank"><strong>Carrau, Francisco.</strong></a>
Source
A related resource from which the described resource is derived
Fermentation v. 4, 2018. -- 21p.
Publisher
An entity responsible for making the resource available
MDPI
Date
A point or period of time associated with an event in the lifecycle of the resource
2018
Rights
Information about rights held in and over the resource
<p><strong>Información sobre Derechos de Autor</strong></p>
<p>(Por favor lea este aviso antes de abrir los documentos u objetos)</p>
<p><strong>La legislación uruguaya protege el derecho</strong> de autor sobre toda creación literaria, científica o artística, tanto en lo que tiene que ver con sus derechos morales, como en lo referente a los derechos patrimoniales con sujeción a lo establecido por el derecho común 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 aceptación de las siguientes condiciones de uso: Este documento es únicamente para usos privados enmarcados en actividades de investigación y docencia. No se autoriza su reproducción con fines de lucro. Esta reserva de derechos afecta tanto los datos del documento como a sus contenidos. En la utilización o cita de partes debe indicarse el nombre de la persona autora.</p>
Format
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PDF
Language
A language of the resource
Inglés
Type
The nature or genre of the resource
Artículo
Identifier
An unambiguous reference to the resource within a given context
DOI: 10.3390/fermentation4030076
Compuestos aromáticos
Levaduras
Vino
-
https://riquim.fq.edu.uy/files/original/540f22bb21c6b8e09d3ddc2af3c1ee4c.jpg
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A resource containing textual data. Note that facsimiles or images of texts are still of the genre text.
Original Format
If the image is of an object, state the type of object, such as painting, sculpture, paper, photo, and additional data
Papel
Dublin Core
The Dublin Core metadata element set is common to all Omeka records, including items, files, and collections. For more information see, http://dublincore.org/documents/dces/.
Title
A name given to the resource
<strong>Nifedipina : solubilización</strong>
Subject
The topic of the resource
<strong>NIFEDIPINA</strong>
<strong>SOLUBILIDAD</strong>
Publisher
An entity responsible for making the resource available
Biblioteca-FQ
Date
A point or period of time associated with an event in the lifecycle of the resource
1986
Format
The file format, physical medium, or dimensions of the resource
Papel
PDF
Language
A language of the resource
Inglés
Type
The nature or genre of the resource
Bibliografía
Temporal Coverage
Temporal characteristics of the resource.
1978-1984
Nifedipina
Solubilidad
-
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Omeka Image File
The metadata element set that was included in the `files_images` table in previous versions of Omeka. These elements are common to all image files.
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8
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Document
A resource containing textual data. Note that facsimiles or images of texts are still of the genre text.
Original Format
If the image is of an object, state the type of object, such as painting, sculpture, paper, photo, and additional data
Papel
Dublin Core
The Dublin Core metadata element set is common to all Omeka records, including items, files, and collections. For more information see, http://dublincore.org/documents/dces/.
Title
A name given to the resource
<strong>Rocket inmunoelectroforesis</strong>
Subject
The topic of the resource
<strong>INMUNOELECTROFORESIS</strong>
<strong>QUIMICA ANALITICA</strong>
<strong>ANALISIS INMUNOLOGICO</strong>
<strong>ELECTROFORESIS</strong>
Publisher
An entity responsible for making the resource available
Biblioteca-FQ
Date
A point or period of time associated with an event in the lifecycle of the resource
1986
Format
The file format, physical medium, or dimensions of the resource
Papel
PDF
Language
A language of the resource
Inglés
Type
The nature or genre of the resource
Bibliografía
Temporal Coverage
Temporal characteristics of the resource.
1959-1980
Análisis inmunológico
Electrofóresis
Inmunoelectrofóresis
Química analítica
-
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Omeka Image File
The metadata element set that was included in the `files_images` table in previous versions of Omeka. These elements are common to all image files.
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Document
A resource containing textual data. Note that facsimiles or images of texts are still of the genre text.
Original Format
If the image is of an object, state the type of object, such as painting, sculpture, paper, photo, and additional data
Papel
Dublin Core
The Dublin Core metadata element set is common to all Omeka records, including items, files, and collections. For more information see, http://dublincore.org/documents/dces/.
Title
A name given to the resource
<strong>Detergentes : limpieza de metales</strong>
Subject
The topic of the resource
<strong>DETERGENTES</strong>
<strong>METALES</strong>
<strong>LIMPIEZA DE METALES</strong>
<strong>ALUMINIO</strong>
<strong>ANIONICOS</strong>
<strong>CATIONICOS</strong>
<strong>ANFOTEROS</strong>
<strong>NO IONICOS</strong>
Publisher
An entity responsible for making the resource available
Biblioteca-FQ
Date
A point or period of time associated with an event in the lifecycle of the resource
1985
Format
The file format, physical medium, or dimensions of the resource
Papel
PDF
Language
A language of the resource
Inglés
Español
Type
The nature or genre of the resource
Bibliografía
Temporal Coverage
Temporal characteristics of the resource.
1932-1984
Aluminio
Anfóteros
Aniónicos
Catiónicos
Detergentes
Limpieza de metales
Metales
No iónicos
-
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Omeka Image File
The metadata element set that was included in the `files_images` table in previous versions of Omeka. These elements are common to all image files.
Bit Depth
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Document
A resource containing textual data. Note that facsimiles or images of texts are still of the genre text.
Original Format
If the image is of an object, state the type of object, such as painting, sculpture, paper, photo, and additional data
Papel
Dublin Core
The Dublin Core metadata element set is common to all Omeka records, including items, files, and collections. For more information see, http://dublincore.org/documents/dces/.
Title
A name given to the resource
<strong>Determinación en vinos (wines) de ácido málico (malic acid), ácido láctico (lactic acid) y ácido tartárico (tartaric acid) por GLC y HPLC </strong>
Subject
The topic of the resource
<strong>QUIMICA ANALITICA</strong>
<strong>VINO</strong>
<strong>ACIDO MALICO</strong>
<strong>ACIDO LACTICO</strong>
<strong>ACIDO TARTARICO</strong>
<strong>CROMATOGRAFIA</strong>
<strong>WINE</strong>
<strong>MALIC ACID</strong>
<strong>TARTARIC ACID</strong>
<strong>LACTIC ACID</strong>
Publisher
An entity responsible for making the resource available
Biblioteca-FQ
Date
A point or period of time associated with an event in the lifecycle of the resource
1986
Format
The file format, physical medium, or dimensions of the resource
Papel
PDF
Language
A language of the resource
Inglés
Type
The nature or genre of the resource
Bibliografía
Temporal Coverage
Temporal characteristics of the resource.
1969-1974
Ácido láctico
Ácido málico
Ácido tartárico
Cromatografía
Lactic acid
Malic acid
Química analítica
Tartaric acid
Vino
Winw
-
https://riquim.fq.edu.uy/files/original/86390132f6a3179dfe00ca5cf97e2e8a.pdf
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Dublin Core
The Dublin Core metadata element set is common to all Omeka records, including items, files, and collections. For more information see, http://dublincore.org/documents/dces/.
Title
A name given to the resource
Bibliografía Nacional Química
Description
An account of the resource
Contiene la producción científica nacional de los profesionales químicos e investigadores, durante el período 1929 hasta la fecha.
Contributor
An entity responsible for making contributions to the resource
Departamento de Documentación y Biblioteca
RIQUIM
Document
A resource containing textual data. Note that facsimiles or images of texts are still of the genre text.
Original Format
If the image is of an object, state the type of object, such as painting, sculpture, paper, photo, and additional data
PDF
Dublin Core
The Dublin Core metadata element set is common to all Omeka records, including items, files, and collections. For more information see, http://dublincore.org/documents/dces/.
Title
A name given to the resource
<strong>Synthetic Methods for the Preparation of Norcarane Scaffolds : A Review</strong>
Subject
The topic of the resource
MANUFACTURA
NORCARANO
METODOS SINTETICOS
BIBLIOGRAFIA NACIONAL QUIMICA
2018
Abstract
A summary of the resource.
An organocatalyzed asymmetric [4+2]‐cycloaddition between tropolones and electron‐deficient dienophiles is presented. Complex and biologically interesting dihydrohomobarrelenone scaffolds are formed through a Diels‐Alder reaction utilizing bifunctional Brønsted‐base catalysis, affording the corresponding bridged bicyclic cycloadducts in up to quantitative yields with good enantio‐ (up to 92% ee) and diastereoselectivity (up to >20:1 d.r.). The synthetic value of the obtained products are explored by downstream transformations, including photoisomerizations, and biological relevancy by in‐vivo testing in MCF‐7 cancer cells.
Creator
An entity primarily responsible for making the resource
<strong>Eugui, Macarena</strong>
<strong>Parpal, Florencia</strong>
<strong>López Radcenco, Andrés</strong>
<a title="Curriculum Vitae" href="http://buscadores.anii.org.uy/buscador_sni/exportador/ExportarPdf?hash=0933731a43508cea8800ee7ee13daf0a" target="_blank"><strong>Moyna, Guillermo</strong></a>
Source
A related resource from which the described resource is derived
<p>Organic Preparations and Procedures International v. 50, 2018. -- p. 260-287</p>
Publisher
An entity responsible for making the resource available
Taylor and Francis Group
Date
A point or period of time associated with an event in the lifecycle of the resource
2018
Rights
Information about rights held in and over the resource
<p><strong>Información sobre Derechos de Autor</strong></p>
<p>(Por favor lea este aviso antes de abrir los documentos u objetos)</p>
<p><strong> La legislación uruguaya protege el derecho</strong> de autor sobre toda creación literaria, científica o artística, tanto en lo que tiene que ver con sus derechos morales, como en lo referente a los derechos patrimoniales con sujeción a lo establecido por el derecho común 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 aceptación de las siguientes condiciones de uso: Este documento es únicamente para usos privados enmarcados en actividades de investigación y docencia. No se autoriza su reproducción con fines de lucro. Esta reserva de derechos afecta tanto los datos del documento como a sus contenidos. En la utilización o cita de partes debe indicarse el nombre de la persona autora.</p>
Format
The file format, physical medium, or dimensions of the resource
PDF
Language
A language of the resource
Inglés
Type
The nature or genre of the resource
Artículo
Identifier
An unambiguous reference to the resource within a given context
DOI: 10.1080/00304948.2018.1462048
Manufactura
Metodos Sinteticos
Norcarano
-
https://riquim.fq.edu.uy/files/original/fe1cb966968d16c1809a786c462e925e.pdf
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IPTC String
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Dublin Core
The Dublin Core metadata element set is common to all Omeka records, including items, files, and collections. For more information see, http://dublincore.org/documents/dces/.
Title
A name given to the resource
Bibliografía Nacional Química
Description
An account of the resource
Contiene la producción científica nacional de los profesionales químicos e investigadores, durante el período 1929 hasta la fecha.
Contributor
An entity responsible for making contributions to the resource
Departamento de Documentación y Biblioteca
RIQUIM
Document
A resource containing textual data. Note that facsimiles or images of texts are still of the genre text.
Original Format
If the image is of an object, state the type of object, such as painting, sculpture, paper, photo, and additional data
PDF
Dublin Core
The Dublin Core metadata element set is common to all Omeka records, including items, files, and collections. For more information see, http://dublincore.org/documents/dces/.
Title
A name given to the resource
<strong>Sequential Extraction Methods Applied to Piper hispidinervum : An Improvement in the Processing of Natural Products</strong>
Subject
The topic of the resource
PRODUCTOS NATURALES
PIPER HISPIDINERVUM
BIBLIOGRAFIA NACIONAL QUIMICA
2018
Abstract
A summary of the resource.
The Piperaceae family is represented by herbaceous plants, shrubs, and, more rarely, trees. Among the aromatic varieties of this genus, Piper hispidinervum C. DC. stands out. In this work, volatile and non‐volatile extracts from P. hispidinervum were obtained through the application of sequential extraction methods. The results of steam distillation experiments indicated that optimal conditions were achieved when the extractions were conducted at 101 kPa and an initial bed porosity of 0.91. Chemical analysis showed that safrole is the major component present in the essential oil. NMR analysis revealed the presence of 6‐methoxy eugenol for P. hispidinervum extracts obtained by supercritical fluid extraction using water as co‐solvent at 20 MPa and 313.15 K. Mathematical models adjusted well to the experimental data in all conditions investigated. The methodology proposed represents an improvement in the processing of natural products, since the same material is submitted to different technologies, obtaining different compounds with distinct properties
Creator
An entity primarily responsible for making the resource
<strong>Rossa, Guilherme E.</strong>
<strong>Almeida, Rafael N.</strong>
<strong>Figueiró Vargas, Ruben Mario</strong>
<strong>Cassel, Eduardo</strong>
<strong><a title="Curriculum Vitae" href="http://buscadores.anii.org.uy/buscador_sni/exportador/ExportarPdf?hash=1424ef7476f5da983ef6cd034fcf13fe" target="_blank">Moyna, Guillermo</a></strong>
Source
A related resource from which the described resource is derived
The Canadian Journal of Chemical Engineering v. 96, 2018. -- p. 756-762
Publisher
An entity responsible for making the resource available
Wiley
Date
A point or period of time associated with an event in the lifecycle of the resource
2018
Rights
Information about rights held in and over the resource
<p><strong>Información sobre Derechos de Autor</strong></p>
<p>(Por favor lea este aviso antes de abrir los documentos u objetos)</p>
<p><strong> La legislación uruguaya protege el derecho</strong> de autor sobre toda creación literaria, científica o artística, tanto en lo que tiene que ver con sus derechos morales, como en lo referente a los derechos patrimoniales con sujeción a lo establecido por el derecho común 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 aceptación de las siguientes condiciones de uso: Este documento es únicamente para usos privados enmarcados en actividades de investigación y docencia. No se autoriza su reproducción con fines de lucro. Esta reserva de derechos afecta tanto los datos del documento como a sus contenidos. En la utilización o cita de partes debe indicarse el nombre de la persona autora.</p>
Format
The file format, physical medium, or dimensions of the resource
PDF
Language
A language of the resource
Inglés
Type
The nature or genre of the resource
Artículo
Identifier
An unambiguous reference to the resource within a given context
DOI: 10.1002/cjce.23020
Piper Hispidinervum
Productos naturales
-
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Dublin Core
The Dublin Core metadata element set is common to all Omeka records, including items, files, and collections. For more information see, http://dublincore.org/documents/dces/.
Title
A name given to the resource
Bibliografía Nacional Química
Description
An account of the resource
Contiene la producción científica nacional de los profesionales químicos e investigadores, durante el período 1929 hasta la fecha.
Contributor
An entity responsible for making contributions to the resource
Departamento de Documentación y Biblioteca
RIQUIM
Document
A resource containing textual data. Note that facsimiles or images of texts are still of the genre text.
Original Format
If the image is of an object, state the type of object, such as painting, sculpture, paper, photo, and additional data
PDF
Dublin Core
The Dublin Core metadata element set is common to all Omeka records, including items, files, and collections. For more information see, http://dublincore.org/documents/dces/.
Title
A name given to the resource
<strong>Aceptabilidad sensorial de una hamburguesa de carne vacuna y vegetales</strong>
Subject
The topic of the resource
COMPORTAMIENTO DEL CONSUMIDOR
NUTRICION
CARNES
VEGETALES
EVALUACION SENSORIAL
BIBLIOGRAFIA NACIONAL QUIMICA
2018
Abstract
A summary of the resource.
El consumo de productos cárnicos ha sido en tiempos recientes evitado por consumidores, dado que se lo asocia con la prevalencia de enfermedades crónicas no transmisibles y obesidad. En función de esto se han elaborado estrategias para la mejora nutricional de este tipo de productos. En este trabajo, 100 consumidores evaluaron sensorialmente hamburguesas elaboradas a base de carne vacuna, verduras y condimentos, contra una hamburguesa casera de carne vacuna y orégano y una hamburguesa comercial congelada, utilizando escalas hedónicas y una pregunta marque-todo-lo-que-corresponda (CATA) compuesta de 32 términos. Al fnal del estudio se solicitó la descripción de una hamburguesa ideal. Los resultados obtenidos muestran que existe un segmento de la población estudiada interesada en una hamburguesa con incorporación de ingredientes vegetales y que le asignó un alto puntaje de aceptabilidad a la formulación desarrollada, describiéndola como tierna, natural, deliciosa, nutritiva, saludable y sabrosa y muy cercana a su concepto de hamburguesa “ideal”.
Creator
An entity primarily responsible for making the resource
<strong>Urruzola, Nahir</strong>
<strong>Santana, Maite</strong>
<a title="Curiculum Vitae" href="http://buscadores.anii.org.uy/buscador_sni/exportador/ExportarPdf?hash=c2b879ed74672c10135cd7d40d21e3aa" target="_blank"><strong>Gámbaro García, Adriana</strong></a>
Source
A related resource from which the described resource is derived
Innotec : Revista del Laboratorio Tecnológico del Uruguay no. 15, 2018.-- p. 15-22
Publisher
An entity responsible for making the resource available
Latu
Date
A point or period of time associated with an event in the lifecycle of the resource
2018
Rights
Information about rights held in and over the resource
<p><strong>Información sobre Derechos de Autor</strong></p>
<p>(Por favor lea este aviso antes de abrir los documentos u objetos)</p>
<p><strong> La legislación uruguaya protege el derecho</strong> de autor sobre toda creación literaria, científica o artística, tanto en lo que tiene que ver con sus derechos morales, como en lo referente a los derechos patrimoniales con sujeción a lo establecido por el derecho común 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 aceptación de las siguientes condiciones de uso: Este documento es únicamente para usos privados enmarcados en actividades de investigación y docencia. No se autoriza su reproducción con fines de lucro. Esta reserva de derechos afecta tanto los datos del documento como a sus contenidos. En la utilización o cita de partes debe indicarse el nombre de la persona autora.</p>
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Español
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Artículo
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DOI: 10.26461/15.03
Carnes
Comportamiernto del Consumidor
Evaluación sensorial
Nutrición
Vegetales
-
https://riquim.fq.edu.uy/files/original/7cf1812e4103d88277f041f79c5863d1.pdf
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Title
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Bibliografía Nacional Química
Description
An account of the resource
Contiene la producción científica nacional de los profesionales químicos e investigadores, durante el período 1929 hasta la fecha.
Contributor
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Departamento de Documentación y Biblioteca
RIQUIM
Document
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Title
A name given to the resource
<strong>Application of a Pivot Profile Variant Using CATA Questions in the Development of a Whey-Based Fermented Beverage</strong>
Subject
The topic of the resource
FERMENTACION
SUEROS
BEBIDAS FERMENTADAS
CATA
BIBLIOGRAFIA NACIONAL QUIMICO
2018
Abstract
A summary of the resource.
During the development of a food product, the application of rapid descriptive sensory methodologies is very useful to determine the influence of different variables on the sensory characteristics of the product under development. The Pivot profile (PP) and a variant of the technique that includes check-all-that-apply questions (PP + CATA) were used for the development of a milk drink fermented from demineralised sweet whey. Starting from a base formula of partially demineralised sweet whey and gelatin, nine samples were elaborated, to which various concentrations of commercial sucrose, modified cassava starch, and whole milk powder were added. Differences in sucrose content affected the sample texture and flavour and the modified starch was able to decrease the fluidity and increase the texture of creaminess and firmness, of the samples. The two applied sensory methodologies achieved good discrimination between the samples and very similar results, although the data analysis was clearly simplified in relation to the difficulty and time consumed in the PP + CATA variant.
Creator
An entity primarily responsible for making the resource
<strong>Miraballes, Marcelo</strong>
<strong>Hodos, Natalia</strong>
<a title="Curriculum Vitae" href="http://buscadores.anii.org.uy/buscador_sni/exportador/ExportarPdf?hash=c2b879ed74672c10135cd7d40d21e3aa" target="_blank"><strong>Gámbaro García, Adriana</strong></a>
Source
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Beverages v. 4, 2018.-- p. 1-11.--
Publisher
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MDPI
Date
A point or period of time associated with an event in the lifecycle of the resource
2018
Rights
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<p><strong>Información sobre Derechos de Autor</strong></p>
<p>(Por favor lea este aviso antes de abrir los documentos u objetos)</p>
<p><strong> La legislación uruguaya protege el derecho</strong> de autor sobre toda creación literaria, científica o artística, tanto en lo que tiene que ver con sus derechos morales, como en lo referente a los derechos patrimoniales con sujeción a lo establecido por el derecho común 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 aceptación de las siguientes condiciones de uso: Este documento es únicamente para usos privados enmarcados en actividades de investigación y docencia. No se autoriza su reproducción con fines de lucro. Esta reserva de derechos afecta tanto los datos del documento como a sus contenidos. En la utilización o cita de partes debe indicarse el nombre de la persona autora.</p>
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Artículo
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DOI: 10.3390/beverages4010011
Bebidas fermentadas
CATA
Fermentación
Sueros
-
https://riquim.fq.edu.uy/files/original/9249e8a7b13409031aa4483c359a63a0.pdf
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Title
A name given to the resource
Bibliografía Nacional Química
Description
An account of the resource
Contiene la producción científica nacional de los profesionales químicos e investigadores, durante el período 1929 hasta la fecha.
Contributor
An entity responsible for making contributions to the resource
Departamento de Documentación y Biblioteca
RIQUIM
Document
A resource containing textual data. Note that facsimiles or images of texts are still of the genre text.
Original Format
If the image is of an object, state the type of object, such as painting, sculpture, paper, photo, and additional data
PDF
Dublin Core
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Title
A name given to the resource
<strong>New Functional Ingredients From Agroindustrial By-Products for the Development of Healthy Foods</strong>
Subject
The topic of the resource
ALIMENTOS
ALIMENTOS SALUDABLES
ALIMENTOS FUNCIONALES
ALIMENTOS FUNCIONALES
ANTIOXIDANTES
FIBRSS IETETICAS
BIBLIOGRAFIA NACIONAL QUIMICA
2018
Abstract
A summary of the resource.
The present study aimed to obtain novel information regarding the pathways of a polyphenol-rich coffee silverskin extract (CSE) for inhibiting the formation of advanced glycation products (AGE). Chlorogenic acid (CGA) is the main phenol present in coffee beans. The contribution of CGA to the antiglycoxidative properties of CSE was also evaluated by analysis of CGA standard. The CGA (90%) and CSE (49%) significantly inhibited (p < 0.001) the formation of fluorescent AGE in a protein–methylglyoxal (MGO) model system (37 °C for 96 h). The lack of MGO-derivative AGE in the presence of CGA and CSE was verified using liquid chromatography–tandem mass spectrometry techniques, which evidenced the almost complete absence of arginine adducts after 24 h of reaction. The inhibitory effect of polyphenols present in CSE may be associated to its carbonyl trapping capacity as well as to its ability to react with side-chains of protein amino residues blocking the reaction sites. In conclusion, aqueous CSE can be considered a natural source of various inhibitors of in vitro formation of AGE acting by different pathways. Inhibitors of advanced glycation end products from coffee bean roasting by-product
Creator
An entity primarily responsible for making the resource
<strong>Cozzano Ferreira, Sonia</strong>
<strong>Fernández Fernández, Adriana Maite.</strong>
<strong>del Castillo Bilbao, María Dolores</strong>
<strong>Medrano Fernandez, Alejandra</strong>
Source
A related resource from which the described resource is derived
Encyclopedia of Food Security and Sustainability / Pasquale Ferranti Elliot Berry Anderson Jock, edsr, 2018 p. 1-9
Publisher
An entity responsible for making the resource available
Elsevier
Date
A point or period of time associated with an event in the lifecycle of the resource
2018
Rights
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<p><strong>Información sobre Derechos de Auto</strong>r</p>
<p>(Por favor lea este aviso antes de abrir los documentos u objetos)</p>
<p><strong> La legislación uruguaya protege el derecho</strong> de autor sobre toda creación literaria, científica o artística, tanto en lo que tiene que ver con sus derechos morales, como en lo referente a los derechos patrimoniales con sujeción a lo establecido por el derecho común 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 aceptación de las siguientes condiciones de uso: Este documento es únicamente para usos privados enmarcados en actividades de investigación y docencia. No se autoriza su reproducción con fines de lucro. Esta reserva de derechos afecta tanto los datos del documento como a sus contenidos. En la utilización o cita de partes debe indicarse el nombre de la persona autora.</p>
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PDF
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Inglés
Type
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Artículo
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DOI: 10.1016/B978-0-08-100596-5.22140-9
Alimentos
Alimentos funcionales
Alimentos saludables
Antioxidantes
Fibras dieteticas
Salvado de arroz
-
https://riquim.fq.edu.uy/files/original/56d9ed972fb943eab6db73b65cb20994.pdf
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Title
A name given to the resource
Bibliografía Nacional Química
Description
An account of the resource
Contiene la producción científica nacional de los profesionales químicos e investigadores, durante el período 1929 hasta la fecha.
Contributor
An entity responsible for making contributions to the resource
Departamento de Documentación y Biblioteca
RIQUIM
Document
A resource containing textual data. Note that facsimiles or images of texts are still of the genre text.
Original Format
If the image is of an object, state the type of object, such as painting, sculpture, paper, photo, and additional data
PDF
Dublin Core
The Dublin Core metadata element set is common to all Omeka records, including items, files, and collections. For more information see, http://dublincore.org/documents/dces/.
Title
A name given to the resource
<strong>Overproduction of isoprenoids by Saccharomyces cerevisiae in a synthetic grape juice medium in the absence of plant genes</strong>
Subject
The topic of the resource
JUGO DE UVAS
SESQUITERPENO
SACCHAROMYCES CEREVISIAE
BIBLIOGRAFIA NACIONAL QUIMICA
Abstract
A summary of the resource.
The objective of this work is to demonstrate if the hexaprenyl pyrophosphate synthetase Coq1p might be involved in monoterpenes synthesis in Saccharomyces cerevisiae, although its currently known function in yeast is to catalyze the first step in ubiquinone biosynthesis. However, in a BY4743 laboratory strain, the presence of an empty plasmid in a chemically defined grape juice medium results in a statistically significant increase of linalool, (E)-nerolidol and (E,E)-farnesol. When COQ1 is overexpressed from a plasmid, the levels of the volatile isoprenoids are further increased. Furthermore, overexpression of COQ1 in the same genetic context but with a mutated farnesyl pyrophosphate synthetase (erg20 mutation K197E), results in statistically significant higher levels of linalool (above 750 μg/L), geraniol, α-terpineol, and the sesquiterpenes, farnesol and nerolidol (total concentration of volatile isoprenoids surpasses 1300 μg/L). We show that the levels of monoterpenes and sesquiterpenes that S. cerevisiae can produce, in the absence of plant genes, depend on the composition of the medium and the genetic context. To the best of our knowledge, this is the highest level of linalool produced by S. cerevisiae up to now. Further research will be needed for understanding how COQ1 and the medium composition might interact to increase flavor complexity of fermented beverages.
Creator
An entity primarily responsible for making the resource
<strong>Camesasca, L.</strong>
<strong>Minteguiaga, Manuel</strong>
<strong> Salzman, V.</strong>
<strong>Fariña, Laura.</strong>
<strong>Aguilar, P. S.</strong>
<strong>Gaggero, Carina</strong>
<strong><a title="Curriculum Vitae" href="http://buscadores.anii.org.uy/buscador_sni/exportador/ExportarPdf?hash=e2bbd8e658a30ffb5ed00147ebed8a1a" target="_blank">Carrau, Francisco.</a></strong>
Source
A related resource from which the described resource is derived
International Journal of Food Microbiology v. 282, 2018. -- p. 42-48
Publisher
An entity responsible for making the resource available
The objective of this work is to demonstrate if the hexaprenyl pyrophosphate synthetase Coq1p might be involved in monoterpenes synthesis in Saccharomyces cerevisiae, although its currently known function in yeast is to catalyze the first step in ubiquinone biosynthesis. However, in a BY4743 laboratory strain, the presence of an empty plasmid in a chemically defined grape juice medium results in a statistically significant increase of linalool, (E)-nerolidol and (E,E)-farnesol. When COQ1 is overexpressed from a plasmid, the levels of the volatile isoprenoids are further increased. Furthermore, overexpression of COQ1 in the same genetic context but with a mutated farnesyl pyrophosphate synthetase (erg20 mutation K197E), results in statistically significant higher levels of linalool (above 750 μg/L), geraniol, α-terpineol, and the sesquiterpenes, farnesol and nerolidol (total concentration of volatile isoprenoids surpasses 1300 μg/L). We show that the levels of monoterpenes and sesquiterpenes that S. cerevisiae can produce, in the absence of plant genes, depend on the composition of the medium and the genetic context. To the best of our knowledge, this is the highest level of linalool produced by S. cerevisiae up to now. Further research will be needed for understanding how COQ1 and the medium composition might interact to increase flavor complexity of fermented beverages.
Date
A point or period of time associated with an event in the lifecycle of the resource
2018
Rights
Information about rights held in and over the resource
<p><strong>Información sobre Derechos de Autor</strong></p>
<p>(Por favor lea este aviso antes de abrir los documentos u objetos)</p>
<p><strong> La legislación uruguaya protege el derecho</strong> de autor sobre toda creación literaria, científica o artística, tanto en lo que tiene que ver con sus derechos morales, como en lo referente a los derechos patrimoniales con sujeción a lo establecido por el derecho común 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 aceptación de las siguientes condiciones de uso: Este documento es únicamente para usos privados enmarcados en actividades de investigación y docencia. No se autoriza su reproducción con fines de lucro. Esta reserva de derechos afecta tanto los datos del documento como a sus contenidos. En la utilización o cita de partes debe indicarse el nombre de la persona autora.</p>
Format
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PDF
Language
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Inglés
Type
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Artículo
Identifier
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DOI:10.1016/j.ijfoodmicro.2018.05.025
-
https://riquim.fq.edu.uy/files/original/7025365b25344149c221a2610815280e.pdf
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Omeka Image File
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Title
A name given to the resource
Bibliografía Nacional Química
Description
An account of the resource
Contiene la producción científica nacional de los profesionales químicos e investigadores, durante el período 1929 hasta la fecha.
Contributor
An entity responsible for making contributions to the resource
Departamento de Documentación y Biblioteca
RIQUIM
Document
A resource containing textual data. Note that facsimiles or images of texts are still of the genre text.
Original Format
If the image is of an object, state the type of object, such as painting, sculpture, paper, photo, and additional data
PDF
Dublin Core
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Title
A name given to the resource
<strong>Nutritional potential, chemical profile and antioxidant activity of Chichá (Sterculia striata) nuts and its by-products</strong>
Subject
The topic of the resource
LIPIDOS
MINERALES
MALVACEAE
COMPOSICION LIPIDICA
BIBLIOGRAFIA NACIONAL QUIMICA
2018
Abstract
A summary of the resource.
The Sterculia striata nut commonly known as chichá is consumed raw or toasted inBrazil but information on its chemical composition and antioxidant activity are scarce in the literature. In this work, the nutritional composition, minerals profile, lipid composition and phenolic compounds profile of chichá nuts and its by-products (pellicle and shell) were determined. The results showed that the nuts and the cake contain considerable amount of fibers and proteins and are rich in minerals (Fe, Mn and Cu). Oleic acid was the main fatty acid (37.8%), and PPO (36.0%) and POP (15.6%) were the main triacylglycerides present in the chichá oil. The phytosterols β-sitosterol, stigmasteroland campesterol (1848.5 μg g− 1, 542.2 μg g− 1 and 186.3 μg g− 1, respectively), and the γ-, δ-, α- and β-tocopherol (8.85; 2.10; 1.64, and 0.11 mg 100 g− 1, respectively) were identified in the oil. The antioxidant activity (ABTS and FRAP assays) followed the order pellicle > shell > nuts (13.25 and 84.65; 8.71 and 64.3; 5.85 and 36.79 μmol TEACg− 1, respectively). The main phenolic compounds identified in the extracts were ellagic and ferulic acids; ellagic and protocatechuic acids; and protocatechuic, ellagic and methoxyphenylacetic acids for the nuts, shells and pellicle, respectively. A strong positive correlation was observed between total phenolic content and antioxidant activity determined by ABTS and FRAP assays (r = 0.9067, p < 0.01; and r = 0.9584, p < 0.01; respectively). Collectively, the results showed that the chichá is a nut of high nutritional value, rich in bioactive compounds.
Creator
An entity primarily responsible for making the resource
<strong>de Britto Policarpi, Priscila</strong>
<strong>Demoliner, Fernanda</strong>
<strong>Ferrari, Roseli Aparecida</strong>
<strong>Azzolin Frescura Bascuñan, Vera Lúcia<br /></strong>
<strong>Carvalho Ramos, Juliano</strong>
<a title="Curriculum Vitae" href="http://buscadores.anii.org.uy/buscador_sni/exportador/ExportarPdf?hash=178a48bba0993fb17ba1ac64b40d019c" target="_blank"><strong>Jachmanián, Iván</strong></a>
<strong>Vitali, Luciano</strong>
<strong>Micke, Gustavo Amadeu</strong>
<strong>Block, Jane Mara</strong>
Source
A related resource from which the described resource is derived
Food Research International v. 106, 2018. -- p. 736-744
Publisher
An entity responsible for making the resource available
Elsevier
Date
A point or period of time associated with an event in the lifecycle of the resource
2018
Rights
Information about rights held in and over the resource
<p><strong>Información sobre Derechos de Autor</strong></p>
<p>(Por favor lea este aviso antes de abrir los documentos u objetos)</p>
<p><strong>La legislación uruguaya protege el derecho</strong> de autor sobre toda creación literaria, científica o artística, tanto en lo que tiene que ver con sus derechos morales, como en lo referente a los derechos patrimoniales con sujeción a lo establecido por el derecho común 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 aceptación de las siguientes condiciones de uso: Este documento es únicamente para usos privados enmarcados en actividades de investigación y docencia. No se autoriza su reproducción con fines de lucro. Esta reserva de derechos afecta tanto los datos del documento como a sus contenidos. En la utilización o cita de partes debe indicarse el nombre de la persona autora.</p>
Format
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PDF
Language
A language of the resource
Inglés
Type
The nature or genre of the resource
Artículo
Identifier
An unambiguous reference to the resource within a given context
DOI: 10.1016/j.foodres.2017.12.069
Composicion lipídica
Lipidos
Malvaceae
Minerales
-
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Document
A resource containing textual data. Note that facsimiles or images of texts are still of the genre text.
Original Format
If the image is of an object, state the type of object, such as painting, sculpture, paper, photo, and additional data
Papel
Dublin Core
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Title
A name given to the resource
<strong>Lecitina de soja</strong>
Subject
The topic of the resource
<strong>FOSFOLIPIDOS</strong>
<strong>SOJA (PLANTA)</strong>
<strong>TECNICAS DE PRODUCCION</strong>
<strong>USOS FARMACOLOGICOS</strong>
<strong>SOYBEAN LECITHIN</strong>
Publisher
An entity responsible for making the resource available
Biblioteca-FQ
Date
A point or period of time associated with an event in the lifecycle of the resource
1986
Format
The file format, physical medium, or dimensions of the resource
Papel
PDF
Language
A language of the resource
Inglés
Type
The nature or genre of the resource
Bibliografía
Temporal Coverage
Temporal characteristics of the resource.
1923-1983
Fosfolípidos
Soja (planta)
Soybean lecithin
Técnicas de producción
Usos farmacológicos
-
https://riquim.fq.edu.uy/files/original/056d73e5498b3092ec621adaaa0bbfd3.pdf
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The metadata element set that was included in the `files_images` table in previous versions of Omeka. These elements are common to all image files.
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Dublin Core
The Dublin Core metadata element set is common to all Omeka records, including items, files, and collections. For more information see, http://dublincore.org/documents/dces/.
Title
A name given to the resource
Bibliografía Nacional Química
Description
An account of the resource
Contiene la producción científica nacional de los profesionales químicos e investigadores, durante el período 1929 hasta la fecha.
Contributor
An entity responsible for making contributions to the resource
Departamento de Documentación y Biblioteca
RIQUIM
Document
A resource containing textual data. Note that facsimiles or images of texts are still of the genre text.
Original Format
If the image is of an object, state the type of object, such as painting, sculpture, paper, photo, and additional data
PDF
Dublin Core
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Title
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<strong>Sensory evaluation of high-quality virgin olive oil : panel analysis versus consumer perception</strong>
Subject
The topic of the resource
COMPORTAMIENTO DEL CONSUMIDOR
ACEITE DE OLIVA VIRGEN
EVALUACION SENSORIAL
BIBLIOGRAFIA NACIONAL QUIMICA
2018
Abstract
A summary of the resource.
Sensory analysis of olive oils is one of the most important evaluations for determining the quality of virgin olive oils. Sensory evaluation is carried out by a panel of trained tasters, and the median values of the positive and negative attributes are used for classification based on the guidelines set by the International Olive Council. The main purpose of this quality assessment is to ensure that consumers have access to high-quality olive oils. However, consumer perception of the sensory characteristics of high-quality olive oils does not always agree with the panel evaluation. This review aims to discuss the relationship between the two approaches, the official method, and consumer evaluation.
Creator
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<strong>Fernandes, Gabriel D.</strong>
<strong>Ellis, Ana Claudia</strong>
<a title="Curriculum Vitae" href="http://buscadores.anii.org.uy/buscador_sni/exportador/ExportarPdf?hash=c2b879ed74672c10135cd7d40d21e3aa" target="_blank"><strong>Gámbaro García, Adriana</strong></a>
<strong>Barrera Arellano, Daniel</strong>
Source
A related resource from which the described resource is derived
<strong>Current Opinion in Food Science v. 21, 2018. -- p. 66-71</strong>
Publisher
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<strong>Elsevier</strong>
Date
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2018
Rights
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<p><strong>Información sobre Derechos de Autor</strong></p>
<p>(Por favor lea este aviso antes de abrir los documentos u objetos)</p>
<p><strong> La legislación uruguaya protege el derecho</strong> de autor sobre toda creación literaria, científica o artística, tanto en lo que tiene que ver con sus derechos morales, como en lo referente a los derechos patrimoniales con sujeción a lo establecido por el derecho común 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 aceptación de las siguientes condiciones de uso: Este documento es únicamente para usos privados enmarcados en actividades de investigación y docencia. No se autoriza su reproducción con fines de lucro. Esta reserva de derechos afecta tanto los datos del documento como a sus contenidos. En la utilización o cita de partes debe indicarse el nombre de la persona autora.</p>
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PDF
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Artículo
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DOI: 10.1016/j.cofs.2018.06.001
Aceite de Oliva virgen
Comportamiento del consumidor
Evaluación sensorial
-
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Omeka Image File
The metadata element set that was included in the `files_images` table in previous versions of Omeka. These elements are common to all image files.
Bit Depth
8
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Document
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Papel
Dublin Core
The Dublin Core metadata element set is common to all Omeka records, including items, files, and collections. For more information see, http://dublincore.org/documents/dces/.
Title
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<strong>Estabilizantes de jugo de frutas (principalmente naranja) naturales y congelados</strong>
Subject
The topic of the resource
<strong>ZUMOS DE FRUTAS</strong>
<strong>NARANJAS</strong>
<strong>ESTABILIZANTES (AGENTES)</strong>
Publisher
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Biblioteca-FQ
Date
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1986
Format
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Papel
PDF
Language
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Inglés
Type
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Bibliografía
Temporal Coverage
Temporal characteristics of the resource.
1946-1985
Estabilizantes (agentes)
Naranjas
Zumos de frutas
-
https://riquim.fq.edu.uy/files/original/7ac81ac3c124d5dd7cebe28d8ffbc7db.pdf
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Omeka Image File
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8
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3
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239
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189
Dublin Core
The Dublin Core metadata element set is common to all Omeka records, including items, files, and collections. For more information see, http://dublincore.org/documents/dces/.
Title
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Bibliografía Nacional Química
Description
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Contiene la producción científica nacional de los profesionales químicos e investigadores, durante el período 1929 hasta la fecha.
Contributor
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Departamento de Documentación y Biblioteca
RIQUIM
Document
A resource containing textual data. Note that facsimiles or images of texts are still of the genre text.
Original Format
If the image is of an object, state the type of object, such as painting, sculpture, paper, photo, and additional data
PDF
Dublin Core
The Dublin Core metadata element set is common to all Omeka records, including items, files, and collections. For more information see, http://dublincore.org/documents/dces/.
Title
A name given to the resource
<strong>Supercritical extraction strategies using CO2 and ethanol to obtain cannabinoid compounds from Cannabis hybrid flowers</strong>
Subject
The topic of the resource
CANNABIS
EXTRACCION SUPERCRITICA
COMPOSICION QUIMICA
BIBLIOGRAFIA NACIONAL QUIMICA
2018
Abstract
A summary of the resource.
The genus Cannabis contains specific substances called cannabinoids that are found in high concentrations in the flowers of non-pollinated female plants. Cannabidiol (CBD) and Δ9-tetrahydrocannabinol (Δ9-THC) are the two main bioactive substances in this group with medicinal potential. However, these substances are found in low concentrations in fresh flowers. The decarboxylation technique can be applied to fresh flowers to promote an increase in the levels of these substances. Extracts with high levels of cannabinoids and without organic solvent residues have high medicinal and cosmetic potential. The purpose of this work was to present the results of cannabinoid extraction using pressurized fluids from two varieties of flowers of the genus Cannabis. The extractions were conducted using pure supercritical carbon dioxide (scCO2) and with ethanol as a co-solvent, comparing the use of decarboxylation and winterization techniques. The chemical profiles of cannabinoids (CBD, Δ9-THC and cannabinol (CBN)) and the essential oils in the extracts and in fresh flowers were analyzed using different chromatographic techniques. The decarboxylation technique employed maximized the levels of the cannabinoids of interest. The Sovová model used in the adjustment of the experimental kinetic extraction curves was adequate and satisfactory.
Creator
An entity primarily responsible for making the resource
<strong>Ribeiro Grijó, Daniel</strong>
<a title="Currículum" href="http://buscadores.anii.org.uy/buscador_sni/exportador/ExportarPdf?hash=bbbbd8fa083a2d4582ab60cc7d0cd816">Vieitez Osorio, Ignacio</a>
<strong>Cardozo Filho, Lúcio</strong>
Source
A related resource from which the described resource is derived
Journal of CO2 Utilizationv. 28, 2018. --p. 174-180
Publisher
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Elsevier
Date
A point or period of time associated with an event in the lifecycle of the resource
2018
Rights
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<p align="LEFT"><strong>Información sobre Derechos de Autor</strong></p>
<p>(Por favor lea este aviso antes de abrir los documentos u objetos)</p>
<p><strong>La legislación uruguaya</strong> protege el derecho de autor sobre toda creación literaria, científica o artística, tanto en lo que tiene que ver con sus derechos morales, como en lo referente a los derechos patrimoniales con sujeción a lo establecido por el derecho común y las siguientes leyes</p>
<p>(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 LEY 18.046 DE 24 DE OCTUBRE DE 2006)</p>
<p style="margin-bottom: 0cm;"><strong>ADVERTENCIA</strong> - La consulta de este documento queda condicionada a la aceptación de las siguientes condiciones de uso: Este documento es únicamente para usos privados enmarcados en actividades de investigación y docencia. No se autoriza su reproducción con fines de lucro. Esta reserva de derechos afecta tanto los datos del documento como a sus contenidos. En la utilización o cita de partes debe indicarse el nombre de la persona autora.</p>
Format
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PDF
Language
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Inglés
Type
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Artículo
Identifier
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https://doi.org/10.1016/j.jcou.2018.09.022
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https://riquim.fq.edu.uy/files/original/2568af0f9635a68e2908d78dfe777d73.jpg
0b26cd280b1337ed5c1b2e50566bda7c
Omeka Image File
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8
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3
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84
Width
146
Document
A resource containing textual data. Note that facsimiles or images of texts are still of the genre text.
Original Format
If the image is of an object, state the type of object, such as painting, sculpture, paper, photo, and additional data
Papel
Dublin Core
The Dublin Core metadata element set is common to all Omeka records, including items, files, and collections. For more information see, http://dublincore.org/documents/dces/.
Title
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<strong>Café : elaboración, conservación (sabor, aroma, microbiología), envasado, sabor y aroma análisis, paneles, cromatografía gaseosa</strong>
Subject
The topic of the resource
<strong>CAFE</strong>
<strong>ELABORACION DE ALIMENTOS</strong>
<strong>MICROBIOLOGIA DE ALIMENTOS</strong>
<strong>ENVASADO DE ALIMENTOS</strong>
<strong>ANALISIS DE ALIMENTOS</strong>
<strong>CROMATOGRAFIA</strong>
Publisher
An entity responsible for making the resource available
Biblioteca-FQ
Date
A point or period of time associated with an event in the lifecycle of the resource
1986
Format
The file format, physical medium, or dimensions of the resource
Papel
PDF
Language
A language of the resource
Inglés
Español
Type
The nature or genre of the resource
Bibliografía
Temporal Coverage
Temporal characteristics of the resource.
1937-1981
Análisis de alimentos
Café
Cromatografía
Elaboración de alimentos
Envasado de alimentos
Microbiología de alimentos
-
https://riquim.fq.edu.uy/files/original/f1ebb39c036d9fd97406a36921d0b1d3.pdf
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Omeka Image File
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Bit Depth
8
Channels
3
Height
150
Width
113
Dublin Core
The Dublin Core metadata element set is common to all Omeka records, including items, files, and collections. For more information see, http://dublincore.org/documents/dces/.
Title
A name given to the resource
Bibliografía Nacional Química
Description
An account of the resource
Contiene la producción científica nacional de los profesionales químicos e investigadores, durante el período 1929 hasta la fecha.
Contributor
An entity responsible for making contributions to the resource
Departamento de Documentación y Biblioteca
RIQUIM
Document
A resource containing textual data. Note that facsimiles or images of texts are still of the genre text.
Original Format
If the image is of an object, state the type of object, such as painting, sculpture, paper, photo, and additional data
PDF
Dublin Core
The Dublin Core metadata element set is common to all Omeka records, including items, files, and collections. For more information see, http://dublincore.org/documents/dces/.
Title
A name given to the resource
<strong>Isolation and characterization of galactomannans from Prosopis affinis as potential gum substitutes</strong>
Subject
The topic of the resource
ESTRUCTURA QUIMICA
GALACTOMANANOS
ENDOSPERMA
PROSOPIS AFFINIS
BIBLIOGRAFIA NACIONAL QUIMICA
2018
Abstract
A summary of the resource.
Galactomannans from the endosperm of mature seeds of Prosopis affinis were isolated following different extraction procedures in yields of up to 64%. The polysaccharides were characterized by HPLC, GC-MS, and NMR spectroscopy, and their physicochemical properties were studied by SEC/MALLS-QUELS/RI and rheological methods. The monosaccharide composition of the extracted galactomannans showed only mannose and galactose in a ∼1.5 ratio, similar to galactomannans found in guar gum and obtained from other Prosopis species. The structural characterization showed that these polysaccharides are composed by a β-(1→4)-linked mannose backbone with galactopyranosyl residues attached through α-(1→6) linkages. The weight-average molecular weight (Mw) of the P. affinis galactomannans went from (1.6 ± 0.2) x 106 to (1.8 ± 0.1) x 106 g/mol, and the intrinsic viscosity, in the 9.9 to 10.7 dL/g range, was comparable to that reported for other extracts from the Prosopis genre. Although the molecular weight distribution and intrinsic viscosity were dependent on the extraction procedure, the mannose-to-galactose ratio was almost invariant. Conformation plots showed that the polymer extracted at higher temperatures is more cohesive, a characteristic that could be attributed to a greater number of polymer-polymer interactions. Our findings show that the P. affinis galactomannan has nearly monomodal molecular weight distribution, functional properties similar to those of guar gum, and can be isolated from an abundant and readily available non-traditional source. It therefore represents a promising new biomaterial for the food and pharmaceutical industries that can be produced from the regional native flora in a sustainable way.
Creator
An entity primarily responsible for making the resource
<strong>Vilaró, Pilar</strong>
<strong>Bennadji, Zohra</strong>
<strong>Budelli, Eliana</strong>
<a title="Curriculum Vitae" href="http://buscadores.anii.org.uy/buscador_sni/exportador/ExportarPdf?hash=0933731a43508cea8800ee7ee13daf0a" target="_blank"><strong>Moyna, Guillermo</strong></a>
<strong>Panizzolo, Luis Alberto</strong>
<a title="Curriculum Vitae" href="http://buscadores.anii.org.uy/buscador_sni/exportador/ExportarPdf?hash=06ea8350d5f6e14cde5d4fa22f5ff626" target="_blank"><strong>Ferreira, Fernando</strong></a>
Source
A related resource from which the described resource is derived
Food Hydrocolloids |g v. 77, 2018. -- p. 711-719
Publisher
An entity responsible for making the resource available
Elsevier
Date
A point or period of time associated with an event in the lifecycle of the resource
2018
Rights
Information about rights held in and over the resource
<p><strong>Información sobre Derechos de Autor</strong></p>
<p>(Por favor lea este aviso antes de abrir los documentos u objetos)</p>
<p><strong>La legislación uruguaya protege el derecho</strong> de autor sobre toda creación literaria, científica o artística, tanto en lo que tiene que ver con sus derechos morales, como en lo referente a los derechos patrimoniales con sujeción a lo establecido por el derecho común 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 aceptación de las siguientes condiciones de uso: Este documento es únicamente para usos privados enmarcados en actividades de investigación y docencia. No se autoriza su reproducción con fines de lucro. Esta reserva de derechos afecta tanto los datos del documento como a sus contenidos. En la utilización o cita de partes debe indicarse el nombre de la persona autora.</p>
Format
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PDF
Language
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Inglés
Type
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Artículo
Identifier
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DOI:10.1016/j.foodhyd.2017.10.038
Endosperma
Estructura química
Galactomananos
Prosopis Affinis