Coffees
Mostrando 1-12 de 63 artigos, teses e dissertações.
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1. MAIN MINERALS AND ORGANIC COMPOUNDS IN COMMERCIAL ROASTED AND GROUND COFFEE: AN EXPLORATORY DATA ANALYSIS
Coffee is one of the most popular beverages in the world, however, little information is found regarding the mineral composition of commercial roasted and ground coffees (RG) and its correlation with organic bioactive compounds. 21 commercial Brazilian RG coffee brands - 9 traditional (T) and 12 extra strong (ES) roasted ones - were analyzed for the Cu, Ca,
Quím. Nova. Publicado em: 2021-01
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2. AN INDEX TO EVALUATE THE ACCEPTANCE OF SPECIALTY COFFEES IN CONSUMER GROUPS
ABSTRACT Numerous factors are related to the individual sensory perception of consumers, which makes it impossible to adapt a model that explains their behavior. In this context and given the scarcity of statistical indexes that evaluate preferences for specialty coffees, new statistical methods should be studied. To this end, our study aimed to create an in
Eng. Agríc.. Publicado em: 2020-10
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3. INFLUENCE OF DIFFERENT TEMPERATURES AND AIRFLOWS ON DRYING OF NATURAL AND PULPED COFFEE
ABSTRACT This study aimed to evaluate drying kinetics for natural and pulped coffee, using different temperatures and drying airflows. For the conduction of the experiment, coffee fruits (Coffea arabica L. cv. Topázio) were harvested manually, selecting only ripe fruits and subsequent to the hydraulic separation. For drying the coffee, use a mechanical drye
Eng. Agríc.. Publicado em: 2020-04
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4. MATHEMATICAL MODELLING AND IMMEDIATE AND LATENT QUALITY OF NATURAL IMMATURE COFFEE UNDER DIFFERENT DRYING CONDITIONS
ABSTRACT This work aimed to study the immediate and latent effects of different relative humidities on the quality of dried coffee fruits, describe the drying kinetics of natural immature coffee (Coffea arabica L.), and evaluate the mathematical model that best fits the experimental drying data. The drying was carried out in a fixed layer dryer coupled to a
Eng. Agríc.. Publicado em: 04/11/2019
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5. Statistical procedure for the composition of a sensory panel of blends of coffee with different qualities using the distribution of the extremes of the highest scores
ABSTRACT. The identification and interpretation of discrepant observations in sensory experiments are difficult to implement since the external effects are associated with the individual consumer. This fact becomes more relevant in experiments that involve blends, which scrutinize coffees with different qualities, varieties, origins, and forms of processing
Acta Sci., Agron.. Publicado em: 13/06/2019
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6. Solubility and Bioaccessibility of Ba, Ca, Cr, Cu, Fe, Mg, Mn, P, Sr and Zn in Slim Coffee Infusions by in vitro Gastrointestinal Digestion
Solubility and bioaccessibility of Ba, Ca, Cr, Cu, Fe, Mg, Mn, P, Sr and Zn in slim coffees were investigated using an in vitro method. Two different compositions of solutions simulating gastric and intestinal juices were tested: SGJ1 + SIJ1 (0.02% pepsin in 0.10 mol L-1 HCl; 0.015% pancreatin with 0.15% bile salts in 0.10 mol L-1 NaHCO3) and SGJ2 + SIJ2 (0.
J. Braz. Chem. Soc.. Publicado em: 2015-09
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7. 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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8. Stability of phenolic compounds and antioxidant capacity of regular and decaffeinated coffees
This study compared the regular and decaffeinated coffees in relation to antioxidant capacity, levels of some antioxidant molecules and stability of these parameters over a six-month period under different storage conditions. The regular coffee samples analyzed right after the industrial production showed higher antioxidant capacity (ORAC and DPPH), the same
Braz. arch. biol. technol.. Publicado em: 2014-02
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9. Effect of decaffeination of green and roasted coffees on the in vivo antioxidant activity and prevention of liver injury in rats
Decaffeination and roasting affects the composition of the chlorogenic acids in coffee, which have antioxidant potential. The aim of this study was to evaluate the effects of coffee decaffeination on the in vivo antioxidant activity and the prevention of liver damage. The Wistar rats received intraperitoneal doses of carbon tetrachloride and daily doses of A
Rev. bras. farmacogn.. Publicado em: 14/05/2013
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10. Rust resistance in Arabic Coffee cultivars in northern Paraná
The objective of the study was to evaluate the resistance to rust in coffee cultivars developed by research institutes of Brazil in Paraná state. Resistance to the local leaf rust races was assessed in high disease intensity field conditions at Londrina and Congonhinhas in 2009 and 2010.The cultivars were developed by the EPAMIG/UFV, IAPAR, IAC and MAPA/Pro
Braz. arch. biol. technol.. Publicado em: 2013-02
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11. Teores de trigonelina, ácido 5-cafeoilquínico, cafeína e melanoidinas em cafés solúveis comerciais brasileiros
Commercial Brazilian regular and decaffeinated instant coffees (33 brands) were studied. The levels ranged from 0.47 to 2.15 g 100 g-1 for trigonelline, 0.38 to 2.66 g 100 g-1 for 5-caffeoylquinic acid (5-CQA), 0.24 to 4.08 g 100 g-1 for caffeine, and 0.253 to 0.476 (420 nm) for melanoidins. Variations in bioactive compound levels among batches were observed
Quím. Nova. Publicado em: 2013
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12. 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