Special Coffees
Mostrando 1-8 de 8 artigos, teses e dissertações.
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1. Cinética de secagem de café natural e suas relações com a qualidade para diferentes temperaturas e umidades relativas do ar / Drying kinetics of natural coffee and its relationship with the quality for different temperatures and relative humidity of air
O processamento do café pela via seca, pelo qual são produzidos os cafés naturais, é o método mais utilizado no Brasil. Frequentemente, são encontrados relatos na literatura que indicam pior qualidade do café natural em relação aos cafés processados pela via úmida, tornando-se necessário investimentos em pesquisas, no Brasil, tendo em vista a pro
IBICT - Instituto Brasileiro de Informação em Ciência e Tecnologia. Publicado em: 21/10/2011
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2. 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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3. Optimization of the roasting coffee process by the monitoring of physical and sensory parameter, property. / OtimizaÃÃo do processo de torraÃÃo do cafà pelo monitoramento de parÃmetros e propriedades fÃsicas e sensoriais
Abstract SILVA, Jack Robson. Optimization of the roasting coffee process by the monitoring of physical and sensory parameter, property. 2008. 71 p. Dissertation (MÃster in Food Science) â Federal University of Lavras, Lavras. The target of this paper was the optimization of the Coffee arabica L. roasting process derived from two kinds of processes, pulped
Publicado em: 2008
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4. INTERNATIONAL MARKETING STRATEGIES: A CASE STUDY WITH ORGANIC COFFEE PRODUCERS IN BRAZIL / ESTRATÉGIAS DE MARKETING INTERNACIONAL: UM ESTUDO DE CASO COM PRODUTORES DE CAFÉ ORGÂNICO NO BRASIL
Coffee is the world`s second biggest wealth producer, but only 9% remain with the coffee producers. In Brazil, world`s major producing country and exporter of green coffee, the small and medium producers, through the harvesting of special coffees (such as the organic) and through the production of industrialized coffee, try to increase the value of their exp
Publicado em: 2007
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5. Sensorial analysis of special coffees of the state of Minas Gerais / AnÃlise sensorial dos cafÃs especiais do estado de Minas Gerais
It is known that coffee quality is beginning to prove indispensable to the consumer who each day is more concerned with flavor, aroma, hygiene of the produce that he consumes, seeking a special coffee and that that quality is related with the cares with coffee, mainly as to the types of processing adopted by the coffee growers. In this context, the chief obj
Publicado em: 2006
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6. Influence of the defect beans on the quality of organic coffee (Coffea arabica L. ) / InfluÃncia dos grÃos defeituosos na qualidade do cafà orgÃnico
Research has shown that the defects of coffee have a chemical composition different from healthy beans and that depending on the amount and intensity of the present defects a drastic reduction in the quality of the produce may take place. On the other hand, organic coffees have been marketed as distinct coffee reaching higher prices relative to that of speci
Publicado em: 2005
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7. Avaliação de sistemas de produção de café na região sul de Minas Gerais: um modelo de análise de decisão. / Valuation the coffee production systems in the southern minas gerais: a decision model analisys.
Coffee is one of the most traditional products of the Brazilian agriculture and had a great influence on the industrialization process of economics. It is also a product which contributes significantly for generation of employment in the field mainly in the regions unsuitable for mechanization of farming. Coffee growing has past by a significant restructurat
Publicado em: 2003
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8. Componentes voláteis do café torrado. Parte II. Compostos alifáticos, alicíclicos e aromáticos
This review is about the aliphatic, alicyclic and aromatic compounds (non-heterocyclic compounds) that are present in the volatile fractions of roasted coffees. Herein, the contents, aroma precursors and the sensorial properties of volatile phenols, aldehydes, ketones, alcohols, ethers, hydrocarbons, carboxylic acids, anhydrides, esters, lactones, amines and
Química Nova. Publicado em: 2000-04