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Documentos en la biblioteca con la clasificación S (764)
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The total lipid content of fruit seeds of the Riber family ranges by weight from 18.3% in goose -berries (Ribes uva crispa) to 30.5% in black currants(Ribes nigrum). Isolation procedures and analytical methods (gas chromatography, mass spectrome[...]texto impreso
In all, 4379 isolates from 35 products, including 24 artisanal cheeses, were surveyed with a view to identifying strains that could be used as starters in commercial dairy fermentations. Of the isolates, 38% were classified as Lactococcus, 17% a[...]texto impreso
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Hydrochemical (major and some minor constituents), stable isotope and dissolved gas composition have been determined on 33 thermal discharges located throughout Sicily (Italy) and its adjacent islands. On the basis of major ion contents, four ma[...]texto impreso
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This work was designed to characterize Felino salami, an Italian dry-cured sausage. For this purpose, a wide range of chemical, physical and sensory parameters were studies in 29 samples. Seven chemical and physical variables were selected by us[...]texto impreso
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In this study several properties of acetonitrile-water (ACN-water) mixtures were examined which have an influence on the liquid chromatography (LC) behavior of ionizable compounds, such as Debye-Hückel parameters, pH scale, LC-useful pH range an[...]texto impreso
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documento electrónico
MÁRQUEZ, ROSA, Autor | 2013Entre el 7 y el 9 de octubre próximos tendrá lugar INNOVA 2013, la sexta edición del Simposio Internacional de Innovación y Desarrollo de Alimentos en el Laboratorio Tecnológico del Uruguay (LATU), bajo el lema: "Paradigmas en la ciencia y tecno[...]texto impreso
Istituto Sperimentale Lattiero-Casseario di Lodi (N° 236)texto impreso
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Istituto Sperimentale Lattiero-Caseario de Lodi (N° 167)texto impreso
A second collaborative study on acid-detergent fiber and lignin has been completed involving 10 laboratories and 6 samples including timothy, alfalfa, soybean meal, barley straw, orchardgrass, and wheat straw. Results from 7 laboratories appeare[...]texto impreso
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Istituto Sperimentale Lattiero-Caseario de Lodi (N° 168)texto impreso
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Istituto Sperimentale Lattiero-Caseario di Lodi (N° 253)texto impreso
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Two methods for the determination of cadmium, copper and lead in EPA reference precipitation sample, corresponding to 1987, 1988, 1989 and 1990 BAPMoN Intercomparison Program, have been compared:graphite furnace atomic absorption spectroscopy (G[...]texto impreso
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Istituto Sperimentale Lattiero-Caseario de Lodi (N° 174)texto impreso
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Istituto Sperimentale Lattiero-Caseario di Lodi (N° 332)texto impreso
Istituto Sperimentale Lattiero-Caseario di Lodi (N° 354)texto impreso
Istituto Sperimentale Lattiero-Caseario di Lodi (N° 349)texto impreso
Istituto Sperimentale Lattiero-Caseario di Lodi (N° 290)texto impreso
Istituto Sperimentale Lattiero-Caseario di Lodi (N° 282)texto impreso
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DE GIUDA, MARIELA, Autor ; MARQUEZ, LAURA, Autor | Montevideo [URUGUAY] : Laboratorio Tecnológico del Uruguay (LATU)Esta oficina tiene el cometido de apoyar a las empresas instaladas en el Parque, con actividades tendientes al aumento de su competitividad. Las actividades realizadas en el marco de este proyecto comprenden, talleres a empresas individuales o e[...]texto impreso
Istituto Sperimentale Lattiero-Caseario di Lodi (N° 184)texto impreso
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Istituto Sperimentale Lattiero-Casseario di Lodi (N° 235)texto impreso
Istituto Sperimentale Lattiero-Caseario de Lodi (N° 183)texto impreso
Istituto Sperimentale Lattiero-Caseario di Lodi (N° 352)texto impreso
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The distribution and variation of copper in our foods is illustrated in the table presented here. It may be useful in determining the adequacy of copper in daily diets and in planning copper-restricted diets.texto impreso
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Istituto Sperimentale Lattiero-Caseario di Lodi (N° 351)texto impreso
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Istituto Sperimentale Lattiero-Caseario di Lodi (N° 287)texto impreso
documento electrónico
MATÍAS CAGNO, Autor ; ANDREA CARDOSO, Autor | 2013La biomasa forestal se ha convertido en una componente clave de la matriz energética del país. Restos de cosechas forestales, leña, subproductos de aserraderos y carpinterías, además de subproductos de las industrias arrocera y azucarera, entre [...]texto impreso
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DE GIUDA, MARIELA ; PIPPOLO, DANIEL ; FERNANDEZ, ADRIANA ; MARTINEZ, ALICIA ; BELOBRAJDIC, L. ; VAZQUEZ, A. ; BERRUTTI, ADRIANA ; VARELA, H. | Montevideo [URUGUAY] : Laboratorio Tecnológico del Uruguay (LATU) | 1997Para las industrias textiles uruguayas es una meta importante la obtención de lana inencogible que permita la producción de telas, que además de tener las muy apreciadas propiedades de la lana, no presenten la tendencia natural al encogimiento p[...]texto impreso
A range ofcis- andtrans-monoenoic fatty acids was tested as substrates for desaturation in microsomal preparations from rat liver.Trans-monoenoic acids were generally desaturated in the 9 position to the same extent as stearic acid. Acids with 7[...]texto impreso
Istituto Sperimentale Lattiero-Caseario di Lodi (N° 350)texto impreso
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Se ha estudiado el desarrollo de aldehídos volátiles de cadena corta a lo largo del proceso de curación del salami. Butanal y pentanal se detectan en todo momento pero a niveles reducidos. El hexanal comienza a formarse en la primera semana de s[...]texto impreso
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In the high-perfomance liquid chromatography determination of benomyl fungicide (methyl 1-(butyl carbamoyl)-2bensimidazolecarbamate) quantitative conversion to the metabolite methyl 2-bensimidazolecarbamate (MCB) is effected by the addition of 0[...]texto impreso
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A rapid and simple method using reversed-phase high-performance liquid chromatography combined with indirect visible photometry at 433 nm was developed to determine cyclamate in some food samples. Cyclamate was not detected in these chosen sampl[...]texto impreso
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A newly developed indirect method for lignin, utilizing permanganate, permits the determination of cellulose and insoluble ash in the same sample . The new permanganate lignin method in intended as an alternative procedure to the 72% sulfuric ac[...]texto impreso