1,721,017 research outputs found
Nariz electrónica
Get PDFEste instrumento permite analizar la huella digital del aroma de una sustancia determinada, a través de los datos que proporciona su sistema de sensores equivalentes a células olfativas humanas. De esta forma, es posible imitar el sistema olfativo y así analizar los cambios en el perfil de olor de diferentes alimentos para evaluar la complejidad de sus componentes y las reacciones al ser expuestos a determinadas situaciones.Fil: Messina, Valeria Marisa. Consejo Nacional de Investigaciones Científicas y Técnicas. Instituto de Investigaciones Científicas y Técnicas de las Fuerzas Armadas. Centro de Investigaciones en Sólidos; Argentin
“Il ne s’agit pas de savoir beaucoup, mais de savoir bien”: metodo storico e utilità della storia in Volney
No full text1. Breve premessa. Volney e la storia La storia antica, insieme all’orientalistica e alla linguistica, ha senza dubbio rappresentato per Constantin-François Chasseboeuf de Boisgirais, meglio noto con lo pseudonimo di Volney, una costante fonte di interesse e di passione. Ciò nonostante, egli non ha avvertito l’esigenza di raccogliere e sistemare le sue idee in merito, finché circostanze indipendenti dalla sua volontà non lo hanno richiesto: è solo nel 1795, quando la Convenzione gli affida l’..
Applications of electronic nose based on MOX and QMB sensors
No full textThe electronic nose emerged in the mid 80´s due that the food industry needed quickerinstruments to be applied in food control for the characterization of smell, in order to complement thework done by human panels. But scientific researchers noticed that electronic nose could also be used in other fields, such as environmental contamination, health, defence, automotive industry, control of hazardous substances, etc. The aim of this research article is to explain how electronic nose work and to report the latest researches obtained with electronic nose in the Centre of Investigation of Solids (CINSO).Fil: Messina, Valeria Marisa. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina. Ministerio de Defensa. Instituto de Investigaciones Científicas y Técnicas para la Defensa; ArgentinaFil: Walsoe, Noemi Elizabeth. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina. Ministerio de Defensa. Instituto de Investigaciones Científicas y Técnicas para la Defensa; Argentin
Effect of different freeze drying cycle in Semimembranous and Gluteus Medius bovine muscles: Changes on microstructure, colour, texture and physicochemical parameters
Get PDFThe aim of the present research was to evaluate effects of freeze drying cycle in Semimembranous and Gluteus Medius bovine muscles (sp: Aberdeen Angus) for instant meal. Samples were analysed by Scanning electron microscopy; texture and colour parameters were analysed by image analysis and physicochemical properties by instrumental assays. Micrographs revealed that a higher porous size structure and shrinkage of muscle fibre diameter were obtained at -40 °C. In Semimembranous and Gluteus Medius bovine muscles, significant difference (P < 0.0001) was obtained for texture, colour and physicochemical parameters. Results revealed that colour, texture and physicochemical parameters were less affected when freeze drying cycle was performed at -40 °C. Freeze drying cycle at -50 and -60 °C showed increases in lightness (L*) and yellowness (b*); decrease in redness (a*) and in water absorbing capability).Fil: Messina, Valeria Marisa. Consejo Nacional de Investigaciones Científicas y Técnicas. Unidad de Investigación y Desarrollo Estratégico para la Defensa. Ministerio de Defensa. Unidad de Investigación y Desarrollo Estratégico para la Defensa; ArgentinaFil: Pieniazek, Facundo. Consejo Nacional de Investigaciones Científicas y Técnicas. Unidad de Investigación y Desarrollo Estratégico para la Defensa. Ministerio de Defensa. Unidad de Investigación y Desarrollo Estratégico para la Defensa; ArgentinaFil: Sancho, Ana Maria. Instituto Nacional de Tecnología Agropecuaria; Argentin
Texture Analysis of Freeze Dried Banana Applying Scanning Electron Microscopy Combined with Image Analysis Techniques
Get PDFThe aim of the present research was to evaluate the impact of freeze drying on texture properties of banana cv Cavendish. Freeze drying was performed at different rates (T1= 7h (-40°C)/24h (40°C); T2= 7h (-40°C)/48h (40°C); T3= 18h (-40°C)/24h (40°C) and T4 = 18h (40°C)/48h (40°C)). Microstructure was analyzed using a Scanning Electron Microscopy (SEM); Surface texture analysis by Grey Level Co Matrix Analysis (GLCM) and water absorbing capability and porosity by conventional techniques. Micrographs performed at 250 and 500 times magnification revealed that T1 and T2 showed higher porous size structure with larger and irregular cavities, and higher rehydration process was observed in T1 and T2 when it was related to T3 and T4. A higher rehydration process is due to a porous network with permeable barriers. Significant difference (P<0.05) were obtained for texture parameters, water absorbing capability and porosity. Hardness and roughness decreased in T3 and T4. These results suggest that prediction of texture parameters in banana cv. Cavendish can be performed easily by processing the surface and cross section images with SEM and GLCM methodsFil: Pieniazek, Facundo. Ministerio de Defensa. Instituto de Investigaciones Científicas y Técnicas para la Defensa; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas. Unidad de Investigación y Desarrollo Estratégico para la Defensa. Ministerio de Defensa. Unidad de Investigación y Desarrollo Estratégico para la Defensa; ArgentinaFil: Messina, Valeria Marisa. Consejo Nacional de Investigaciones Científicas y Técnicas. Unidad de Investigación y Desarrollo Estratégico para la Defensa. Ministerio de Defensa. Unidad de Investigación y Desarrollo Estratégico para la Defensa; Argentina. Ministerio de Defensa. Instituto de Investigaciones Científicas y Técnicas para la Defensa; Argentin
Scanning electron microscopy combined with image processing technique: Analysis of microstructure, texture and tenderness in Semitendinous and Gluteus Medius bovine muscles
Get PDFIn this study the effect of freeze drying on the microstructure, texture, and tenderness of Semitendinous and Gluteus Medius bovine muscles were analyzed applying Scanning Electron Microscopy combined with image analysis. Samples were analyzed by Scanning Electron Microscopy at different magnifications (250, 500, and 1,000X). Texture parameters were analyzed by Texture analyzer and by image analysis. Tenderness by Warner?Bratzler shear force. Significant differences (p<0.05) were obtained for image and instrumental texture features. A linear trend with a linear correlation was applied for instrumental and image features. Image texture features calculated from Gray Level Co-occurrence Matrix (homogeneity, contrast, entropy, correlation and energy) at 1,000_ in both muscles had high correlations with instrumental features (chewiness, hardness, cohesiveness, and springiness). Tenderness showed a positive correlation in both muscles with image features (energy and homogeneity). Combing Scanning Electron Microscopy with image analysis can be a useful tool to analyze quality parameters in meat.Fil: Pieniazek, Facundo. Consejo Nacional de Investigaciones Científicas y Técnicas. Instituto de Investigaciones Científicas y Técnicas de las Fuerzas Armadas. Centro de Investigaciones en Sólidos; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas. Unidad de Investigación y Desarrollo Estratégico para la Defensa. Ministerio de Defensa. Unidad de Investigación y Desarrollo Estratégico para la Defensa; Argentina. Ministerio de Defensa. Instituto de Investigaciones Científicas y Técnicas para la Defensa; ArgentinaFil: Messina, Valeria Marisa. Consejo Nacional de Investigaciones Científicas y Técnicas. Instituto de Investigaciones Científicas y Técnicas de las Fuerzas Armadas. Centro de Investigaciones en Sólidos; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas. Unidad de Investigación y Desarrollo Estratégico para la Defensa. Ministerio de Defensa. Unidad de Investigación y Desarrollo Estratégico para la Defensa; Argentina. Ministerio de Defensa. Instituto de Investigaciones Científicas y Técnicas para la Defensa; Argentin
Texture and Color Analysis of Lentils and Rice for Instant Meal Using Image Processing Techniques
Get PDFTypical approaches for measuring color and texture properties are mostly time-consuming. An image-based method was used to evaluate texture and color in lentils and rice subjected to freeze-drying for an instant meal. Cooked and cooked freeze-dried rehydrated lentils and rice were analyzed by scanning electron microscopy. Texture properties were analyzed by texture analyzer and image analysis. Color was performed with a digital camera. Significant differences for color and texture (P < 0.05) were observed for cooked and cooked freeze-dried rehydrated lentils and rice. A linear trend with a linear correlation was applied for mechanical and image features. Results showed that image features such as contrast, correlation, energy and homogeneity calculated from Gray-level co-occurrence matrix had high correlations with mechanical features of hardness, adhesiveness, chewiness and gumminess for lentils, and for rice, mechanical features adhesiveness, gumminess and image features homogeneity and contrast. With this approach to quality, image processing techniques can be a useful tool. Practical Applications: Development and innovation of new technologies are necessary, especially in food quality, because most instrumental techniques for measuring quality properties involve a considerable amount of manual work. Freeze-drying is not a new technique; it is expensive but an excellent option for instant meals. Different types of cereal and legumes are necessary to be studied so they can be included in instant meals. Therefore, by having enough knowledge on surface of cereals and legumes among the process, it will be possible by using image processing techniques to estimate quality parameters in cereals and legumes for consumer acceptance.Fil: Pieniazek, Facundo. Consejo Nacional de Investigaciones Científicas y Técnicas. Unidad de Investigación y Desarrollo Estratégico para la Defensa. Ministerio de Defensa. Unidad de Investigación y Desarrollo Estratégico para la Defensa; ArgentinaFil: Sancho, Ana. Instituto Nacional de Tecnología Agropecuaria; ArgentinaFil: Messina, Valeria Marisa. Consejo Nacional de Investigaciones Científicas y Técnicas. Unidad de Investigación y Desarrollo Estratégico para la Defensa. Ministerio de Defensa. Unidad de Investigación y Desarrollo Estratégico para la Defensa; Argentin
Going Beyond Counting First Authors in Author Co-citation Analysis
Get PDFThe present study examines one of the fundamental aspects of author co-citation analysis (ACA) - the way co-citation
counts are defined. Co-citation counting provides the data on which all subsequent statistical analyses and mappings
are based, and we compare ACA results based on two different types of co-citation counting - the traditional type that
only counts the first one among a cited work's authors on the one hand and a non-traditional type that takes into
account the first 5 authors of a cited work on the other hand. Results indicate that the picture produced through this non-traditional author co-citation counting contains more coherent author groups and is therefore considerably clearer. However, this picture represents fewer specialties in the research field being studied than that produced through the traditional first-author co-citation counting when the same number of top-ranked authors is selected and analyzed. Reasons for these effects are discussed
Prediction of texture in different beef cuts applying image analysis technique
Get PDFPurpose: Measuring texture parameters are time consuming and expensive; it is necessary to develop an efficient and rapid method to evaluate them. Image analysis can be a useful tool. The purpose of this paper is to predict texture parameters in different beef cuts applying image analysis techniques. Design/methodology/approach: Samples were analyzed by scanning electron microscopy. Texture parameters were analyzed by instrumental, image analysis techniques and by Warner–Bratzler shear force. Findings: Significant differences (p<0.05) were obtained for image and instrumental texture features. Higher amount of porous were observed in freeze dried samples of beef cuts from Gluteus Medius and semintendinosus muscles. A linear trend with a linear correlation was applied for instrumental and image texture. High correlations were found between image and instrumental texture features. Instrumental parameters showed a positive correlation with image texture feature. Originality/value: This research suggests that the addition of image texture features improves the accuracy to predict texture parameter. The prediction of quality parameters can be performed easily with a computer by recognizing attributes within an image.Fil: Pieniazek, Facundo. Consejo Nacional de Investigaciones Científicas y Técnicas; ArgentinaFil: Roa Andino, Agustina. Ministerio de Defensa. Instituto de Investigaciones Científicas y Técnicas para la Defensa; ArgentinaFil: Messina, Valeria Marisa. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina. Ministerio de Defensa. Instituto de Investigaciones Científicas y Técnicas para la Defensa; Argentin
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