Coffee Industry
Mostrando 1-12 de 38 artigos, teses e dissertações.
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1. Production and Characterization of the Bio-Oil Obtained by the Fast Pyrolysis of Spent Coffee Grounds of the Soluble Coffee Industry
Agro-industrial wastes are abundant and low-cost sources of energy and chemicals. Biomass account for 14% of the world’s energy production. Industrial residues of production of soluble coffee (spent coffee grounds - SCG) have great potential due to its large-scale production and can be transformed by pyrolysis, in liquid, solid and gaseous products with ap
J. Braz. Chem. Soc.. Publicado em: 12/08/2019
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2. Total phenolic content and primary antioxidant capacity of aqueous extracts of coffee husk: chemical evaluation and beverage development
Abstract This study aimed to evaluate the efficiency of aqueous extraction to obtain bioactive phytochemicals from grains and residual husk of organic Arabic coffee, as well as to develop a beverage with high antioxidant capacity and assess its sensorial acceptability. Aqueous extracts were obtained from dried and crushed coffee beans and husk. Various extra
Food Sci. Technol. Publicado em: 27/06/2019
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3. Growth of seedlings and young plants of coffee in composts of textile industry residues
RESUMO A destinação final de resíduos sólidos industriais é um dos principais problemas ambientais enfrentados atualmente devido ao seu potencial de contaminação. Com a evolução da política e consciência ambiental, a destinação adequada desses resíduos é estimulada, buscando-se novas tecnologias para suprir a demanda dos produtos gerados. Uma
Rev. bras. eng. agríc. ambient.. Publicado em: 2019-03
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4. Study of Coffee Grounds Oil Action in PVC Matrix Exposed to Gamma Radiation: Comparison of Systems in Film and Specimen Forms
The poly (vinyl chloride), PVC, undergoes changes in its physicochemical properties when it is exposed to gamma radiation. Thus, the radiolytic stabilization of PVC is one way for obtain a material with radiation resistance. In this work, we studied the coffee grounds oil as PVC radiolytic protection in two systems forms: PVC film and PVC specimen. The syste
Mat. Res.. Publicado em: 18/12/2017
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5. Oxidative stability of soybean oil added to coffee husk extract (Coffea arabica L.) under accelerated storage conditions
Abstract Several plants have been studied as potential sources of natural antioxidants for use in the food industry, especially polyphenols. The aim of this study was to evaluate the effects of hydroalcoholic extract from coffee husk on the oxidative stability of soybean oil when stored in an oven. Samples were maintained at a temperature of 60 °C and their
Food Sci. Technol. Publicado em: 2017-12
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6. Enhanced extraction of phenolic compounds from coffee industry’s residues through solid state fermentation by Penicillium purpurogenum
Abstract The use of agroindustrial residues is an economical solution to industrial biotechnology. Coffee husk and pulp are abounding residues from coffee industry which can be used as substrates in solid state fermentation process, thus allowing a liberation and increase in the phenolic compound content with high added value. By employing statistical design
Food Sci. Technol. Publicado em: 24/11/2015
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7. Particles of Coffee Wastes as Reinforcement in Polyhydroxybutyrate (PHB) Based Composites
The objective of the present study was to evaluate lignocellulosic particles from sub-products of the coffee industry (coffee parchment - CP and husk - CH) into polyhydroxybutyrate (PHB) as a promising reinforcing filler in the biocomposites. The effects of type (CP or CH) and content (neat, 10% and 20%) of coffee wastes on the thermal, mechanical, microstru
Mat. Res.. Publicado em: 2015-06
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8. Classificação do café beneficiado: uma proposta para pagamento pela qualidade dos grãos
Brazil is the largest world coffee producer and exporter. The crop arrived in the country in the colonial period, in the mid-seventeenth century, and during much of the nineteenth and twentieth centuries was the Brazilian main export product. Brazil produces coffees of different qualities. In raw grain status, the product is traded after being benefited in t
IBICT - Instituto Brasileiro de Informação em Ciência e Tecnologia. Publicado em: 13/12/2012
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9. Perfil sensorial, químico e físico de cafés exóticos e convencionais
O trabalho teve como objetivo comparar as características químicas, físicas e sensoriais de cafés exóticos (Jacu e Civeta) com as de cafés convencionais de categorias brasileiras (Tradicional, Superior e Gourmet). Foram quantificados os teores de umidade, proteínas, lipídios, cinzas, carboidratos, acidez titulável, sólidos solúveis, compostos fen�
IBICT - Instituto Brasileiro de Informação em Ciência e Tecnologia. Publicado em: 08/12/2011
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10. Certificação de origem através da Indicação Geográfica para o café Cerrado Goiano / Certification of origin through the Geographical Indication for coffee "Cerrado Goiano
Although the coffee cropping in the State of Goiás is more recent and the produced volumes are lower among the traditional coffee producers in Brazil, it presents both climate and soil characteristics similar to those of the savannah in Minas Gerais. This research was carried out to evaluate the viability of the certification for coffee cropping in the Stat
IBICT - Instituto Brasileiro de Informação em Ciência e Tecnologia. Publicado em: 28/03/2011
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11. A atuação do complexo agroindustrial canavieiro em rede : o exemplo de Nova Luzitânia-SP
The aim of this research was to analise the evolution of the production processes and work at the mesoregions of São José do Rio Preto and Araçatuba, mainly at the microregions of Auriflama and Araçatuba specifying the city of Nova Luzitânia. In these was developed the Agro-industrial Complex operating through the geographics nets. In order to better un
IBICT - Instituto Brasileiro de Informação em Ciência e Tecnologia. Publicado em: 09/11/2010
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12. Valores associados a marcas de café : um estudo sobre a congruência valor-símbolo / Values associated with the brands of coffee: A study on the value-symbol congruity
This work attains to investigate if human values predict the consumption of a usual product of low involvement. In this case, coffee. For this purpose, six different brands of coffee were selected, five of whom were among the top hundred brands in Brazilian industry, and a sixth control brand, created for this research. The research was divided in two studie
Publicado em: 2010