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Sökning: WFRF:(Alves F.) > Bokkapitel

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1.
  • Alves, Gustavo R., et al. (författare)
  • International Cooperation for Remote Laboratory Use
  • 2018
  • Ingår i: Contributions to Higher Engineering Education. - Singapore : Springer. - 9789811089176 ; , s. 1-31
  • Bokkapitel (refereegranskat)abstract
    • Experimenting is fundamental to the training process of all scientists and engineers. While experiments have been traditionally done inside laboratories, the emergence of Information and Communication Technologies added two alternatives accessible anytime, anywhere. These two alternatives are known as virtual and remote laboratories and are sometimes indistinguishably referred as online laboratories. Similarly to other instructional technologies, virtual and remote laboratories require some effort from teachers in integrating them into curricula, taking into consideration several factors that affect their adoption (i.e., cost) and their educational effectiveness (i.e., benefit). This chapter analyzes these two dimensions and sustains the case where only through international cooperation it is possible to serve the large number of teachers and students involved in engineering education. It presents an example in the area of electrical and electronics engineering, based on a remote laboratory named Virtual Instruments System in Reality, and it then describes how a number of European and Latin American institutions have been cooperating under the scope of an Erasmus+ project, for spreading its use in Brazil and Argentina.
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2.
  • Castro Alves, Victor, 1986-, et al. (författare)
  • Aroma-Active Compounds of Capsicum Chinense Var. Biquinho
  • 2014. - 1
  • Ingår i: Flavour Science. - Salt Lake City : Academic Press. - 9780123985491 ; , s. 567-571
  • Bokkapitel (refereegranskat)abstract
    • Capsicum chinense var. Biquinho presents a strong aroma without the burning pepper sensation. Headspace volatile compounds were isolated by SPME and analyzed by GC-FID, GC-MS, and GC-O. The major compounds profile showed similarity to the profile of spicier peppers, but several minor compounds presented high importance to Biquinho’s characteristic flavor. Aromagram showed 72 compounds; where α-cardinol, heptylisopentanoate, p-xylene, isohexanol, hexyl butanoate, and (Z)-3-hexenyl pentanoate may be potential markers for the sweet and mild pepper flavor of Biquinho. In future, genetic materials of other chili peppers may have crosses with this pepper, which will improve their sensory characteristics.
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3.
  • Pinto, Náyra O.F., et al. (författare)
  • Volatile Profile of New Improved Brazilian Capsicum chinense Peppers
  • 2014. - 1
  • Ingår i: Flavour Science. - Salt Lake City : Academic Press. - 9780123985491 ; , s. 643-647
  • Bokkapitel (refereegranskat)abstract
    • Brazilian geneticists are developing aromatic peppers that, besides their burning sensation, can also add flavor to foods. In this work, the volatile profiles of two new genotypes, CNPH 3931 and CNPH 4080, were compared to the profile of Orange Biquinho pepper, a very scented but not pungent Brazilian variety. Headspace volatile compounds were isolated by SPME and identified by GC-MS. The new genotypes presented very similar volatile profiles, with fewer compounds but higher volatile quantity when compared to Biquinho. They lack some important compounds to Biquinho’s aroma, but the presence of other esters can add a variety of desirable notes. These CNPH peppers were shown to be promising materials.
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