15 research outputs found
The Effects of Huanglongbing on Florida Oranges
No full textThis tri-fold brochure offers commercial citrus growers and other stakeholders’ succinct details about the effects of HLB, and presents important facts of HLB’s history in Florida, illustrated descriptions, and details regarding HLB’s effects on fruit yield, appearance, and quality. Includes author contact information. Written by Michelle Danyluk, Timothy M. Spann, Russell Rouseff, Renée M. Goodrich-Schneider, and Charlie Sims and published by the UF Department of Food Science and Human Nutrition, January 2011. Digital edition issued March 2011.
FSHN11-08/FS169: The Effects of Huanglongbing on Florida Oranges (ufl.edu
The Effects of Huanglongbing on Florida Oranges
No full textThis tri-fold brochure offers commercial citrus growers and other stakeholders’ succinct details about the effects of HLB, and presents important facts of HLB’s history in Florida, illustrated descriptions, and details regarding HLB’s effects on fruit yield, appearance, and quality. Includes author contact information. Written by Michelle Danyluk, Timothy M. Spann, Russell Rouseff, Renée M. Goodrich-Schneider, and Charlie Sims and published by the UF Department of Food Science and Human Nutrition, January 2011. Digital edition issued March 2011.
FSHN11-08/FS169: The Effects of Huanglongbing on Florida Oranges (ufl.edu
The Effects of Huanglongbing on Florida Oranges
No full textThis tri-fold brochure offers commercial citrus growers and other stakeholders’ succinct details about the effects of HLB, and presents important facts of HLB’s history in Florida, illustrated descriptions, and details regarding HLB’s effects on fruit yield, appearance, and quality. Includes author contact information. Written by Michelle Danyluk, Timothy M. Spann, Russell Rouseff, Renée M. Goodrich-Schneider, and Charlie Sims and published by the UF Department of Food Science and Human Nutrition, January 2011. Digital edition issued March 2011.
FSHN11-08/FS169: The Effects of Huanglongbing on Florida Oranges (ufl.edu
Comparison of aroma volatiles in commercial Merlot and Cabernet Sauvignon wines using gas chromatography - olfactometry and gas chromatography - mass spectrometry
No full textSeventy-four aroma active compounds were observed in Merlot and Cabernet Sauvignon wines produced in California and Australia. Volatiles were sampled using solid phase microextraction and analyzed using time-intensity gas chromatography-olfactometry and gas chromatography-mass spectrometry (GC-MS). The most intense odorants were 3-methyl-1-butanol, 3-hydroxy-2-butanone, octanal, ethyl hexanoate, ethyl 2-methylbutanoate, beta-damascenone, 2-methoxyphenol, 4-ethenyl-2-methoxy-phenol, ethyl 3-methylbutanoate, acetic acid, and 2-phenylethanol. Aroma compounds were classified according to their aroma descriptor similarity and summed into nine distinct categories consisting of fruity, sulfury, caramel/cooked, spicy/peppery, floral, earthy, pungent/chemical, woody, and green/vegetative/fatty. Both Merlot and Cabernet Sauvignon wines were characterized by high fruity, caramel, green, and earthy aroma totals. Although there were distinct quantitative differences between Merlot and Cabernet wines, the relative aroma category profiles of the four wines were similar. Of the 66 volatiles identified by GC-MS, 28 were esters and 19 were minor alcohols. Between 81 and 88% of the total MS total ion chromatogram peak areas from each wine type were produced from only eight compounds: ethanol, ethyl octanoate, ethyl decanoate, ethyl acetate, 3-methyl-1-butanol, ethyl hexanoate, diethyl succinate, and 2-phenylethanol. Merlot wines from both Australia and California contained 4-5 times more ethyl octanoate than Cabernet Sauvignon wines from the same sources
Comparison of Muscadine Ester Volatiles Profiles of Wines Produced Using Pectinase Pre-Treatment and Traditional Methods
No full textComparison of Aroma Volatiles in Commercial Merlot and Cabernet Sauvignon Wines Using Gas Chromatography−Olfactometry and Gas Chromatography−Mass Spectrometry
No full textIdentification of Muscadine Wine Sulfur Volatiles: Pectinase versus Skin-Contact Maceration
No full textIdentification of muscadine wine sulfur volatiles: Pectinase versus skin-contact maceration
No full textMuscadine grapes (Vitis rotundifolia) are widely grown in the southern United States, as the more common Vitis vinifera cannot be cultivated due to Pierce's disease. There is interest to determine if certain cultivars can be used for good-quality wine production. This study compared the effect of pectolytic enzyme pretreatment with conventional skin-contact fermentation on Muscadine (Noble, Vitis rotundifolia) wine major volatiles, aroma active volatiles, and volatile sulfur compounds (VSCs). Volatile composition, aroma activity, and VSCs in the initial juice and wine samples after 3 years were determined by gas chromatography in combination with mass spectrometry (GC-MS), olfactory detection (GC-O), and pulsed flame photometric detection (GC-PFPD). Forty-three nonethanol MS volatiles were common to all samples. Total ion chromatogram (TIC) MS peak area increased 91% in the skin-contact wines from the initial juice but only 24% in the enzyme-treated wine. Thirty-one VSCs were detected. Twenty-four sulfur volatiles were identified by matching their retention characteristics on polar and nonpolar columns with those of standards or MS spectrum matches. Six of these (sulfur dioxide, 1-propanethiol, 3-mercapto-2-pentanone, 3-mercapto-2-butanone, 2,8-epithio-cis-p-menthane, and 1-p-menthene-8-thiol) were reported for the first time in muscadine wine. Five additional VSCs were tentatively identified by matching standardized retention values with literature values, and two remain unidentified. Total sulfur peak areas increased 400% in the skin-contact wine and 560% in the enzyme-treated wine compared to the initial juice. There were 42 aroma-active volatiles in the initial juice, 48 in the skin-contact wine, and 66 in the enzyme-treated wine. Eleven aroma-active volatiles in the skin-contact wine and 16 aroma volatiles in the enzyme-treated wine appear to be due to sulfur volatiles. Pectolytic enzyme-treated wines contained less total volatiles but more sulfur and aroma-active volatiles than the traditional skin-contact wine.University of Florida, IFAS, CREC, Lake Alfred, F
O GOLPE DA MÍDIA: a crítica ao jornalismo no discurso de intelectuais
No full textThis text starts from the point of view that intellectuals incorporate criticism to journalism when analyzing the contemporary society. The event chosen to observe this behavior of Brazilian intellectuals toward journalistic practices, is the process that led to impeachment President Dilma Roussef, in June, 2016. Three texts were chosen as analytical corpus: the first is an interview with the North-American Glenn Greenwald to Carta Capital magazine: the second one, named "The old media, the coup and the Fla-Flu that did not exist", by Ednei de Genaro and Robson Gabioneta, published in the website Outras Palabras and the last one, the article "Informed and Intelligent”, written by Aderbal Freire Filho, published in The Resistance to the Coup of 2016. The conclusion is that, in this case, political criticism not only incorporates information from the media but also asserts that journalism played an undisputed role in the process of impeachment of the President Dilma Roussef.
KEYWORDS: Event; criticism of journalism practices; intellectuals; coup.El texto parte del punto de vista de que los intelectuales incorporan la crítica al periodismo cuando en sus análisis de la sociedad contemporánea. El acontecimiento escogido para observar la inserción de la crítica en el análisis de los intelectuales brasileños es el proceso que desembocó en el impedimento de la presidenta Dilma Rouseff en junio, 2016. Tres textos forman el corpus de análisis: el primero es una entrevista con el norte-americano Glenn Greenwald publicado en la revista Carta Capital; el segundo “A velha mídia, o golpe e o Fla-Flu que não houve”, de Ednei de Genaro y Robson Gabioneta, publicado en el sitio Outras Palavras; y el último, el artículo “Informados e Inteligentes”, de Aderbal Freire Filho, publicado en el libro A resistência ao golpe de 2016. La conclusión es que, en el caso de estudio, las críticas políticas no solo tomaron prestado las informaciones oriundas de los medios como afirman que el periodismo tuvo un rol indiscutible en el proceso de impedimento de la presidenta.
PALABRAS CLAVE: Acontecimiento; crítica a la práctica periodística; intelectuales; golpe.O texto parte do ponto de vista de que inúmeros intelectuais incorporam a crítica ao jornalismo ao analisarem a sociedade contemporânea. O acontecimento escolhido para observar a inserção da crítica às práticas na análise de intelectuais brasileiros é o processo que desembocou no impeachment da presidenta Dilma Roussef em junho de 2016. Três textos foram escolhidos como corpus da análise: o primeiro é uma entrevista com o norte-americano Glenn Greenwald pela revista Carta Capital; o segundo “A velha mídia, o golpe e o Fla-Flu que não houve”, de Ednei de Genaro e Robson Gabioneta, publicado no site Outras Palavras e, o último, o artigo “Informados e Inteligentes”, de Aderbal Freire Filho, publicado no livro A resistência ao golpe de 2016. A conclusão é de que, nesse caso, as críticas políticas não só incorporam informações oriundas da mídia como afirmam que o jornalismo teve papel indiscutível no processo do impeachment da presidenta.
PALAVRAS-CHAVE: Acontecimento; Crítica à prática jornalística; Intelectuais; Golpe.
ABSTRACT
This text starts from the point of view that intellectuals incorporate criticism to journalism when analyzing the contemporary society. The event chosen to observe this behavior of Brazilian intellectuals toward journalistic practices, is the process that led to impeachment President Dilma Roussef, in June, 2016. Three texts were chosen as analytical corpus: the first is an interview with the North-American Glenn Greenwald to Carta Capital magazine: the second one, named "The old media, the coup and the Fla-Flu that did not exist", by Ednei de Genaro and Robson Gabioneta, published in the website Outras Palabras and the last one, the article "Informed and Intelligent”, written by Aderbal Freire Filho, published in The Resistance to the Coup of 2016. The conclusion is that, in this case, political criticism not only incorporates information from the media but also asserts that journalism played an undisputed role in the process of impeachment of the President Dilma Roussef.
KEYWORDS: Event; criticism of journalism practices; intellectuals; coup.
RESUMEN
El texto parte del punto de vista de que los intelectuales incorporan la crítica al periodismo cuando en sus análisis de la sociedad contemporánea. El acontecimiento escogido para observar la inserción de la crítica en el análisis de los intelectuales brasileños es el proceso que desembocó en el impedimento de la presidenta Dilma Rouseff en junio, 2016. Tres textos forman el corpus de análisis: el primero es una entrevista con el norte-americano Glenn Greenwald publicado en la revista Carta Capital; el segundo “A velha mídia, o golpe e o Fla-Flu que não houve”, de Ednei de Genaro y Robson Gabioneta, publicado en el sitio Outras Palavras; y el último, el artículo “Informados e Inteligentes”, de Aderbal Freire Filho, publicado en el libro A resistência ao golpe de 2016. La conclusión es que, en el caso de estudio, las críticas políticas no solo tomaron prestado las informaciones oriundas de los medios como afirman que el periodismo tuvo un rol indiscutible en el proceso de impedimento de la presidenta.
PALABRAS CLAVE: Acontecimiento; crítica a la práctica periodística; intelectuales; golpe
Caracterización de compuestos volátiles en bebidas derivadas de fruta
No full text[spa] Las frutas y sus derivados (especialmente zumos y néctares) y como principal bebida alcohólica el vino, tienen una gran importancia económica y social en los países mediterráneos. La definición de los parámetros de calidad aromática es de gran interés tanto para los organismos legislativos como para las empresas productoras. El objetivo principal de este trabajo ha sido la caracterización aromática de bebidas derivadas de fruta. Para eso, primero hay que establecer un método analítico que sea adecuado para el control de calidad, por tanto tiene que ser rápido, fácil, económico y respetuoso con el medio ambiente. En la elaboración de los derivados de fruta se utilizan de forma habitual enzimas pectolíticos, lo que supone una modificación de la composición en polisacáridos y, dado el papel de estos en la retención de los compuestos volátiles, esto puede afectar a la percepción. Por tanto el segundo objetivo ha sido estudiar la influencia de los polisacáridos sobre la composición volátil. Después de una revisión detallada se ha escogido como método analítico la Microextracción en Fase Sólida (SPME) con la fibra de PDMS. Esta técnica se ha aplicado a zumos y néctares de albaricoque, melocotón y pera de distinto origen (convencional y biológico). Se ha identificado un amplio perfil aromático y a partir de estos resultados se ha establecido la capacidad discriminante del método ya que a partir de los compuestos volátiles se han separado las muestras según la fruta y además según el tipo de producción. También se ha aplicado el método a dos cavas (vino espumoso de calidad elaborado en una región determinada) de distinto tiempo de envejecimiento. Se han ensayado dos fibras, la PDMS y, la más novedosa de DVB-CAR-PDMS. El método de SPME con la fibra de triple recubrimiento, permite discriminar los cavas según un parámetro mucho más exigente como son los meses de rima. Para estudiar la influencia de los polisacáridos sobre la composición volátil es necesario determinar la composición en polisacáridos según su peso molecular, mediante un método ventajoso para ser utilizado rutinariamente. El método escogido ha sido la cromatografía de gel permeación (GPC). La capacidad discriminante de este método se ha demostrado en zumos y néctares comerciales, diferenciando entre el origen convencional y biológico de estos zumos y, en mostos de uva diferenciando entre extractos que provienen de vides con distinta producción (kg/ha). Finalmente, los dos métodos han sido aplicados a zumos de albaricoque, melocotón y pera elaborados en el laboratorio de los cuales se han obtenido tres tipos: los control (sin tratamiento enzimático), un segundo zumo al que se ha aplicado un enzima para facilitar la extracción y finalmente un tercer grupo al que se ha aplicado un enzima para clarificar. La composición en polisacáridos varía en función de la fruta estudiada e incluso de la variedad, pero en general los enzimas incrementan la composición en polisacáridos de menor peso molecular. Se han identificado numerosas familias químicas en el perfil volátil obtenido por SPME y fibra DVB-CAR-PDMS y al estudiar el efecto de los enzimas sobre los volátiles, el tratamiento parece ser útil para los zumos de albaricoque dando lugar a zumos más ricos en terpenos y norisoprenoides (de sabor agradable); mientras que parece no favorecer aromáticamente los zumos de melocotón y pera ya que disminuyen las lactonas y los ésteres de decadienoato que son los compuestos impacto de estas frutas, respectivamente.[eng] Fruits and its derivatives have a great social and economic importance in the Mediterranean Countries. The present study aims at the identification of characteristic volatile compounds in fruit derived beverages using a rapid, easy, economic and respectful with the environment method. The influence of the polysaccharides to the volatile compounds was also examined. Solid Phase Microextraction (SPME) using PDMS fibers was the technique established for this study. This extraction method was applied to different commercial juices and nectars, such as apricot, peach and pear, which were processed in an organic and conventional way. A wide range of chemical families were obtained and although the discriminate capacity was checked. Using the same method two different aging series of cava (Spanish sparkling wine) were analyzed. The technique employed was able to differentiate the analyzed cavas according to the ageing time. In order to study the influence of polysaccharides to the volatile composition, Gel Permeation Chromatography (GPC), a molecular weight method, was used. GPC showed a high discriminate capacity not only in grapes of different yields (kg/ha) and different maturation indexes but also in juices and nectars of different origins and production processes, conventional and organic. Finally, the SPME and GPC methods were applied to apricot, peach and pear juices elaborated in the laboratory. After two enzymatic treatments applied during the manufacture of the fruit juices, the behavior of volatile compounds was described. Chemical families, never before identified in these fruits, were found. The enzymes used for the clarification and extraction of fruit juices modified the polysaccharides, and as a result of that the volatile composition. In apricot the enzymes enhanced some varietal compounds, such as terpenes and norisoprenoids. In contrast to apricot, the amount of lactones and decadienoate esters, the character impact compounds of peach and pear, didn't get favored by the enzymes used
