La industria del cuero y de la carne: tecnologías limpias y su relocalización debido a restricciones ambientales: el caso de Chile

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Empresas transnacionales en la industria de alimentos: el caso argentino: cereales y carne

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El problema de la carne en América Latina = The meat problem in Latin America

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Broadband NIR emission in novel sol-gel Er3+-doped SiO 2-Nb2O5 glass ceramic planar waveguides for photonic applications

This paper reports on the sol-gel preparation and structural and optical characterization of new Er3+-doped SiO2-Nb 2O5 nanocomposite planar waveguides. Erbium-doped (100-x)SiO2-xNb2O5 waveguides were deposited on silica-on-silicon substrates and Si(1 0 0) by the dip-coating technique. The waveguides exhibited uniform refractive index distribution across the thickness, efficient light injection at 1538 nm, and low losses at 632 and 1538 nm. The band-gap values lied between 4.12 eV and 3.55 eV for W1-W5, respectively, showing an excellent transparency in the visible and near infrared region for the waveguides. Fourier Transform Infrared (FTIR) Spectroscopy analysis evidenced SiO2-Nb2O5 nanocomposite formation with controlled phase separation in the films. The HRTEM and XRD analyses revealed Nb2O5 orthorhombic T-phase nanocrystals dispersed in a silica-based host. Photoluminescence (PL) analysis showed a broad band emission at 1531 nm, assigned to the 4I13/2 → 4I15/2 transition of the Er3+ ions present in the nanocomposite, with a full-width at half medium of 48-68 nm, depending on the niobium content and annealing. Hence, these waveguides are excellent candidates for application in integrated optics, especially in EDWA and WDM devices. © 2012 Elsevier B.V. All rights reserved.

Situación actual, problemas y perspectivas del comercio de la carne bovina en los países de la ALALC

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Inclusão de grãos de girassol na ração de cordeiros sobre as características quantitativas da carcaça e qualitativas da carne

This study aimed to evaluate the carcass quantitative characteristics, tissue composition of carcass cuts and meat quality of lambs receiving sunflower seeds in the diet. Twenty-one lambs 7/8 Ile de France 1/8 Ideal, not castrated, with initial body weight of 17 kg were housed in individual pens and distributed in three diets (0,7.5 and 15% of sunflower seeds inclusion) in a completely randomized design in 3 x 2 factorial arrangement (three diets and two carcass cuts). At the end of the experimental period, the animals were slaughtered; weights and hot and cold carcass yields and commercial and biological carcass dressing were collected. The carcasses were split lengthways and left half carcass divided into six anatomical parts. The leg and loin were removed for evaluation of tissue composition, meat color, water holding capacity, cooking losses and shearing force. Difference was detected in the commercial carcass yield; with higher value (46.82% of total weight) for carcasses of lambs fed without sunflower seeds when compared with carcass yield (44.11%) of lambs fed with 15% of sunflower seed inclusion. The proportion of muscle and total fat, as muscle:fat ratio were affected (P<0.05) by feeding, with higher quantity of muscle (63.15%) and less fat (16.63%) in the leg and loin cuts of lambs fed without sunflower seeds. In the leg was observed higher proportions of muscle (67.27%), muscle:bone ratio (4.08) and muscle:fat ratio (4.92) when compared with the loin cut. The water retention capacity and shearing force of Longissimus lumborum muscle showed better results when compared with Semimembranosus muscle. The inclusion of sunflower seeds in the diet of feedlot lambs increased the fat deposition in carcass cuts, however did not affect the other parameters of meat quality.

Liquid foam templates associated with the sol-gel process for production of zirconia ceramic foams

The unique properties of ceramic foams enable their use in a variety of applications. This work investigated the effects of different parameters on the production of zirconia ceramic foam using the sol-gel process associated with liquid foam templates. Evaluation was made of the influence of the thermal treatment temperature on the porous and crystalline characteristics of foams manufactured using different amounts of sodium dodecylsulfate (SDS) surfactant. A maximum pore volume, with high porosity (94%) and a bimodal pore size distribution, was observed for the ceramic foam produced with 10% SDS. Macropores, with an average size of around 30 μm, were obtained irrespective of the SDS amount, while the average size of the supermesopores increased systematically as the SDS amount was increased up to 10%, after which it decreased. X-ray diffraction analyses showed that the sample treated at 500 °C was amorphous, while crystallization into a tetragonal metastable phase occurred at 600 °C due to the presence of sulfate groups in the zirconia structure. At 800 and 1000 °C the monoclinic phase was observed, which is thermodynamically stable at these temperatures. © 2013 by the authors; licensee MDPI, Basel, Switzerland.

Desenvolvimento de produto tipo “snack” a base de carne mecanicamente separada de tilápia do Nilo

Conselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq)

O cinza e a carne: imagens do Conjunto Habitacional Zezinho Magalhães Prado

Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES)

Glicerina na alimentação de cordeiros 1/2 Dorper 1/2 Santa Inês: consumo, digestibilidade, desempenho, características quantitativas da carcaça e qualitativas da carne

Pós-graduação em Zootecnia - FCAV

Propriedade antimicrobiana de óleos essenciais de plantas condimentares com potencial de uso como conservante em carne e hambúrguer bovino e testes de aceitação

Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES)

Proporção tecidual, características físicas, químicas e sensoriais da carne de caprinos de diferentes grupos raciais e aspectos comportamentais

Conselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq)

Parâmetros produtivos, composição corporal e qualidade da carne de bovinos nelore criados em regime extensivo em função da idade e peso

Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES)

Influência do peso de abate nas características de qualidade de carcaça e da carne do músculo Longissimus dorsi em novilhos nelore e cruzados Limousin - Nelore

Pós-graduação em Engenharia e Ciência de Alimentos - IBILCE

Propriedades funcionais da carne de ratitas: ema (Rhea americana) e avestruz (Struthio camellus) comparadas com a carne de frango (Gallus domesticus)

Pós-graduação em Engenharia e Ciência de Alimentos - IBILCE