Coffee Quality Beans
Mostrando 1-12 de 24 artigos, teses e dissertações.
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1. Sensory quality of Coffea arabica L. genotypes influenced by postharvest processing
Abstract The specialty coffee market has grown significantly in the past decades and has several cultivars with productive potential. The objective of this study was to evaluate the sensory profile of the beverage produced from Coffea arabica L. genotypes based on postharvest processing and to identify cultivars with the greatest genetic potential for coffee
Crop Breed. Appl. Biotechnol.. Publicado em: 05/12/2019
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2. PRICE AND QUALITY OF COFFEE (COFFEA ARABICA L.) DRIED USING AIR DEHUMIDIFIED BY CONVECTION
ABSTRACT Grain drying processes have been improved to reduce costs and losses of coffee beverage quality. The objectives of this study were to evaluate the quality of coffee dried using air partially dehumidified before entering drying units (DUs) in four coffee-producing farms, as well as the effects of such process on coffee commercial value. The method co
Eng. Agríc.. Publicado em: 04/11/2019
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3. Genetic variability in conilon coffee related to grain attributes in an irrigated crop in the Cerrado
Resumo: O objetivo deste trabalho foi quantificar a variabilidade genética de 213 acessos de café conilon, da cultivar Robusta Tropical, quanto às características químicas de qualidade dos grãos de café crus, bem como identificar acessos promissores para o programa de melhoramento do café conilon irrigado no Cerrado. As características químicas ava
Pesq. agropec. bras.. Publicado em: 23/09/2019
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4. Volatile compounds profiles in unroasted Coffea arabica and Coffea canephora beans from different countries
Abstract Aroma is the most important factor in assessing the quality of coffee. The volatile compounds profile could be very important to confirm the authenticity of Coffea arabica. The study was carried out on two species of unroasted coffee beans: Coffea arabica from Colombia and Nepal and Coffea robusta from Uganda and Vietnam. Both Coffea arabica and Cof
Food Sci. Technol. Publicado em: 01/06/2017
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5. The influence of peeling and type of drying on chemical and sensorial analysis of organic coffee
Organic coffee is characterized by being produced without the use of chemical products and by having a similar or superior quality in comparison to that of coffee produced by traditional methods. The production of organic coffee does not include the use of highly soluble nutrients, which makes consumers concerned with environmental issues and healthy eating
Food Sci. Technol. Publicado em: 10/06/2014
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6. 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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7. Produção de cafeeiros enxertados em área isenta de nematóides / Produção de cafeeiros enxertados em área isenta de nematóides / Production of grafted coffee cultivars on nematode free area / Production of grafted coffee cultivars on nematode free area
This work had the objective to evaluate the effect of grafting and Apoatã IAC 2258 cultivar as rootstock on ripening uniformity, yield and physical quality of beans of seven Coffea arabica cultivars. The experiment was conducted on an area free of nematodes located at the Agronomy Department of Lavras Federal University, Lavras, MG, Brazil, in January 2004.
IBICT - Instituto Brasileiro de Informação em Ciência e Tecnologia. Publicado em: 20/05/2011
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8. A Influência do descascamento do café cereja orgânico sobre a composição físico-química e sensorial dos grãos / The influence of organic strawberry coffee peeling on physicochemical and sensorial composition of coffee beans
O café orgânico é caracterizado por ser produzido sem a utilização de produtos químicos e por possuir qualidade de grãos semelhantes ou superiores ao café tradicional. A não utilização de fontes de nutrientes altamente solúveis é um dos fatores que garantem ao café orgânico uma maior valorização diante de consumidores preocupados com questõ
IBICT - Instituto Brasileiro de Informação em Ciência e Tecnologia. Publicado em: 25/08/2010
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9. Uso da morfometria celular na análise da qualidade de grãos de café nas etapas do processamento via úmida e durante o armazenamento / Cellular morphometry in analysis of coffee beans quality of the wet processing stages and during storage
Objetivou-se com este trabalho avaliar a influência das etapas do processamento via úmida, da presença da mucilagem e do período de armazenamento na qualidade e na secagem do café (Coffea arabica L). Foi utilizado café da variedade Catuaí Vermelho, obtido de propriedade comercial da região da Zona da Mata de Minas Gerais (MG) e processado na Unidade
IBICT - Instituto Brasileiro de Informação em Ciência e Tecnologia. Publicado em: 08/07/2010
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10. Avaliação in silico do transcriptoma do café : identificação de SNPs e inferência de mecanismos de regulação da expressão gênica / In silico analysis of the coffee transcriptome : identification of SNPs and inference of mechanisms of gene expression regulation
Coffee is one of the most important crops in the world, being worldwide consumed and having significant participation in under development economies. Coffea arabica and Coffea canephora are responsible for 70% and 30% of commercial production, respectively. Cytogenetic analysis established that C. arabica is an autogamous alotetraploid formed by a recent (1
Publicado em: 2010
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11. Composição volátil dos defeitos intrínsecos do café por CG/EM-headspace
About 20% of Brazilian raw coffee production is considered inappropriate for exportation. Consequently, these beans are incorporated to good quality beans in the Brazilian market. This by-product of coffee industry is called PVA due to the presence of black (P), green (V) and sour (A) defective beans which are known to contribute considerably for cup quality
Química Nova. Publicado em: 2009
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12. Quality of coffee (Coffea arabica L.) pre-processed in coconut / Qualidade de café (Coffea arabica L.) pré-processado por via seca
The maturity stage physiological of coffee fruit after their harvest may influence on the physiological quality of grains and the final quality of coffee drink, mainly because of their peculiarities. The objective of this study was to verify some aspects of pre-process of coffee in coconut, harvesting at different percentages of cherry maturation stage, rela
Publicado em: 2009