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Search Results: 1 - 10 of 461388 matches for " A.;Belchior "
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Comparison of alternative systems for the ageing of wine brandy: Wood shape and wood botanical species effect
Canas,Sara; Caldeira,Ilda; Belchior,A. Pedro;
Ciência e Técnica Vitivinícola , 2009,
Abstract: during the first year of ageing, the dissolved oxygen, dry extract, total polyphenol index and colour of lourinh? wine brandies were analysed with regard to the kind of ageing system: 650-l wooden barrels (traditional system) and 40-l stainless-steel tanks with wood staves or wood tablets (alternative systems). in each system two different kinds of wood were used: portuguese chestnut (castanea sativa mill.) or limousin oak (quercus robur l.), with heavy toasting level. the quantity of staves and tablets was calculated in order to reproduce the surface/volume ratio of a 650-l barrel. the results obtained show that the wood shape has a very significant effect on the chemical composition and colour of the aged brandies. the wood staves promote the greatest enrichment in wood extractable compounds and the lowest oxygen consumption in the brandies, while the wood tablets cause the fastest evolution of the colour of brandies. this fact indicates that modifications observed in the aged brandies are closely related to the kind of ageing system, suggesting that many constituents and phenomena governed by several ageing factors should be involved. concerning the wood botanical species, chestnut is the most interesting wood for the ageing of the studied brandies, allowing their greater enrichment in wood extractable compounds and their faster evolution, independently of the ageing system, and thus contributing to improve their quality and to shorten the ageing period.
Wood related chemical markers of aged wine brandies
Canas,S.; Silva,V.; Belchior,A. Pedro;
Ciência e Técnica Vitivinícola , 2008,
Abstract: several low molecular weight phenolic compounds - phenolic acids, phenolic aldehydes, coumarins, acetovanillone and ethyl vanillin - were quantified by hplc in portuguese wine brandies aged four years in portuguese oak (quercus pyrenaica willd.), allier oak (quercus sessiliflora salisb.) and chestnut (castanea sativa mill.) wooden barrels (250 l), in order to identify those of chemical markers of the wood botanical species. the results obtained demonstrated that gallic acid, ellagic acid, ferulic acid, scopoletin, acetovanillone and ethyl vanillin play that role in the aged brandies. gallic acid and acetovanillone present the highest contents in the brandies aged in chestnut, while ethyl vanillin exhibit the highest content in the brandies aged in oak woods. the differentiation of the brandies aged in oak woods is made by ellagic and ferulic acids, whose contents are higher in portuguese oak, and by scopoletin that predominates in the brandies aged in allier oak. complementary, a practical and reproducible hplc method was validated allowing a good separation and quantification of acetovanillone and ethyl vanillin in wine aged brandies.
Comparison of altyernative systems for the ageing of wine brandvy. Oxigenation and wood shape effect.
Canas,Sara; Caldeira,Ilda; Belchior,A. Pedro;
Ciência e Técnica Vitivinícola , 2009,
Abstract: during the first year of ageing, the dissolved oxygen, dry extract, total polyphenol index, low molecular weight compounds, colour parameters and sensory properties of wine brandies were analysed with regard to the kind of ageing system: 650-l wooden barrels (traditional system) and 40-l stainless-steel tanks with wood tablets, with and without oxygenation (alternative systems). the barrels and wood pieces were manufactured from portuguese chestnut wood (castanea sativa mill.) with heavy toasting level. the quantity of tablets was calculated in order to reproduce the surface/volume ratio of a 650-l barrel. the oxygenation was made by the application of air with a specific device in the middle height of the tanks, after 60, 90, 120, 180 and 360 days of ageing. in the experimental conditions, the results obtained demonstrated that the chemical composition and the colour evolution of the wine aged brandies are closely dependent on the ageing system. the oxygen effect on the total polyphenol index and on the low molecular weight phenolic compounds found in the brandies aged in traditional and alternative systems is quite different. this aspect is of great importance since it is strongly related with the chemical changes that occur during the ageing process and determine the quality of the brandies. contrary to what have been observed in the ageing of red wines, the oxygen consumption in the brandies aged in wooden barrels did not induced colour stabilization, suggesting that the chemical mechanisms and the compounds responsible for the colour changes of the brandy should be different from those identified in red wine.
Diagnóstico de pseudotuberculosis en ovinos patagónicos Diagnosis of caseous lymphadenitis in sheep from Patagonia
S. Estevao Belchior,A. Gallardoz,A. ábalos,Y. Díaz
Revista argentina de microbiolog?-a , 2007,
Abstract: La linfadenitis caseosa (LAC) es una enfermedad bacteriana supurativa crónica que afecta a ovinos. El agente etiológico es Corynebacterium pseudotuberculosis. El diagnóstico diferencial con otras afecciones que presentan manifestaciones clínicas similares sólo puede hacerse sobre la base del aislamiento y la identificación del agente etiológico. El objetivo de este trabajo fue caracterizar metabólica y genéticamente al agente causal de abscesos granulomatosos observados en ovinos en la región patagónica. En las muestras, se observó un contenido caseoso rodeado de una membrana fibrosa, y en el examen histopatológico, un centro de necrosis caseosa rodeado por células epitelioides, linfocitos y polinucleares. Mediante estudios microscópicos, bacteriológicos y moleculares fue confirmada la infección causada por C. pseudotuberculosis biovar ovis. Caseous lymphadenitis (CLA) is a chronic bacterial, infectious and contagious disease caused by Corynebacterium pseudotuberculosis. It affects sheep and results in abscesses of the lymph nodes in subcutaneous tissue, as well as in internal organs such as lungs, liver and kidneys. Differential diagnosis of the disease is based on the isolation and biochemical identification of the etiological agent. The purpose of this study was to characterize the bacteria isolated from typical CLA lesions in sheep from Patagonia, Argentina, at metabolic and genetic levels. Macroscopic observations show a fibrous membrane containing caseous necrotic tissue. Histopathological analysis shows an eosinophilic necrotic area surrounded by epitheloid cells and polymorphonuclear infiltration. Other analyses performed such as microscopic observations, in vitro culture, biochemical tests and 16s rDNA sequencing confirmed diagnosis of caseous lymphadenitis due to C. pseudotuberculosis.
Can New Perspectives on Sustainability Drive Lifestyles?
Maria R. Partidario,Gustavo Vicente,Constan?a Belchior
Sustainability , 2010, DOI: 10.3390/su2092849
Abstract: Understanding sustainability engages multiple views in a wide spectrum of technological, social and political positions. Over the last two decades it appears that an evolutionary process reflects a changing sustainability paradigm. At the basis of this changing paradigm remain strong principles of dematerialization, reflected in cuts in natural resource consumption, changing pathways to overcome lock-ins, mastering the art of economic innovation with ecological principles. This may engage new consumption attitudes and behavior. This review paper adopts a holistic and integrated sustainability perspective, suggesting a mix-and-match approach to engage more context specific designs for sustainability to look into principles of consumption behavior and people’s motivation in choosing their lifestyle.
Effect of brandies? agitation on the kinetics of extraction/oxidation and diffusion of wood extractable compounds in experimental model
Patrício,I.; Canas,S.; Belchior,A. P.;
Ciência e Técnica Vitivinícola , 2005,
Abstract: this study provides, for the first time, specific information about the effect of brandy?s agitation on the kinetic of extraction/oxidation and diffusion of wood low molecular weight compounds during the first two months of ageing, in barrels of limousin oak wood and chestnut wood submitted to light toasting (ql) and strong toasting (qf). a concentration gradient of compounds was observed in brandy dependent of their chemical nature, the botanical species (higher in the brandies that contact with the chestnut wood) and the wood toasting level (higher in the strong toasting). these aspects justify therefore the brandy?s agitation in the first months of ageing, mainly in barrels of chestnut wood and strong toasting. independently of the wood and the toasting level, the monthly agitation showed to be the more efficient than the static system and the agitation after each sampling, leading to brandies with higher dry extract weight, higher total polyphenol index and higher content of low molecular weight compounds, favouring the balance between extraction and diffusion phenomena.
Compara??o do envelhecimento de aguardente Lourinh? em vasilhas de madeiras de castanheiro e de carvalho e em dois volumes
Belchior,A. Pedro; Mateus,Ana M.; Soares,Amélia M.;
Ciência e Técnica Vitivinícola , 2005,
Abstract: the essay was carried out under enological conditions, to study the first three years of ageing of the same lourinh? brandy in barrels of four different portuguese chestnut woods and three different oaks woods. the chestnut woods used differed on the geographical origin and forestry exploitation. the research also concerned brandies aged in chestnut, limousin oak and portuguese oak barrels of two different sizes, with three repetitions. the analytical parameters involved were the dry extract and the total polyphenol index. the sensory analysis of the brandies was also performed. the results obtained confirm those of laboratorial essays as for the dry extract and the total polyphenol index. in fact, the highest extraction occurs during the first two months of ageing. the brandies aged in chestnut barrels presented higher and faster extraction than the brandies aged in oak barrels, being the most appreciated by the tasters. the chestnut wood from "talhadia" exploitation originated brandies with the highest dry extract. the brandies aged in oak originating from eastern europe exhibited the slowest extraction and the lowest quality. concerning the effect of the barrel size, the brandies aged in 250 dm3 barrels presented the highest dry extract and total polyphenol index, although the lack of significant differences in the sensory analysis. the assessment of tasters? repeatability indicated their coherence and the homogeneity of the sensory panel.
Estácio de Sá e a funda??o do Rio de Janeiro
Belchior, Elysio;
História (S?o Paulo) , 2008, DOI: 10.1590/S0101-90742008000100006
Abstract: the article deals with estacio de sa's presence in rio de janeiro as well as its foundation and the expulsion of the french that arrived here under the command of villegagnon in 1555 having established the french antarctic. it argues the participation of the estacio de sa armada in the war against the tamoios and tupiniquins in sao vicente, which had the purpose of obtaining human resources and supplies to return to the struggle in guanabara. in the end, it questions as to whether estacio de sa had been governor or only captain of the city of sao sebastiao in rio de janeiro.
Quantum Charge Transfer Study of Triply Charged Ions in the Adiabatic Representation: the (BHe)3+ System
López-Castillo, A.;Belchior, J.C.;Braga, J.P.;
Journal of the Brazilian Chemical Society , 1998, DOI: 10.1590/S0103-50531998000500007
Abstract: full quantum charge transfer study of the process b3+ + he ? b2+ + he+ has been investigated in the collision energy range 1-102 ev using an ab-initio interaction potential. a new method to solve the schr?dinger equation in an adiabatic basis was used, where the radial and rotational coupling were taken into account, and the importance of the coupling between states of different symmetry was discussed. moreover, by using the well known landau-zener model, it was concluded that the two state model cannot be applied for the present system, and this might indicate that such a model should be applied carefully for other systems when a charge transfer process is considered. finally, the quantum total cross sections were compared with the previous published work of gargaud and co-workers and a fair agreement was achieved.
Caracterización de polaciones microbianas presentes en la macroalga comestible Monostroma undulatum, Wittrock
Gallardo,Adriana Alicia; Risso,Susana; Fajardo,María Angélica; Estevao Belchior,Silvia;
Archivos Latinoamericanos de Nutrición , 2004,
Abstract: characterization of microbial population present in the edible seaweed, monostroma undulatum, wittrock. the microbiological quality of monostroma undulatum, wittrock from the southern argentinean coast, was studied for its application for human food. also the diversity and function of the native bacterial population to this green seaweed was analyzed. samples were collected in puerto deseado, province of santa cruz, southern argentina (47o 45?l.s., 65o 55?l.w). the samples were analyzed for the presence of psycotrophic heterotrophic bacteria, marine heterotrophic bacteria, low nutritional request bacteria (lnrb), marine low nutritional request bacteria (lnrb marine), vibrio spp, total and thermotolerant colifom bacteria, anaerobic sulfite reducing bacteria, yeasts and moulds. the isolates were identified using standard techniques based on morphologic, physiologic and metabolic characteristics. among the gram-negative bacteria isolated, the predominant genera belonged to vibrio (20%), e. coli inactiva (18%), flavobacterium (11%), flexibacter (9%), moraxella (9%), alcaligenes/pseudomonas group (9%), aeromonas (2%), acinetobacter (2%). cotophaga (2%), photobacterium (2%), ps/caulobacter/alteromonas/spirillum group (2), the main genus of gram-positive bacteria was staphylococcus. were not detected human pathogenic bacteria. focai contamination indicator bacteria were not isolated from fresh seaweed and seawater. these results showed an adequate microbilogical quality of seaweed acceptable for human food. the bacterial population associated to monostroma undulatum, consisted of gram-negative, marine and psycotrophic microorganisms, including vibrios and enterobacteria as their main components. also the identified bacteria showed a great capacity to hydrolyze different substrates and so they might contribute to the balance of this marine ecosystem.
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