Periódicos: Recent submissions

  • Efficiency of absorption, translocation, and use of nitrogen by water-stressed coffee
    Martinez, Herminia Emilia Prieto; Bohorquez, Cesar Augusto Avellaneda; Cecon, Paulo Roberto (Editora da Universidade Estadual de Maringá - EDUEM, 2024)
    Climate change and the expansion of agricultural lands to low-fertility soils have prompted studies on the effects of water and nutritional stress on nutrient uptake and use. This study aimed to evaluate the efficiency of ...
  • Descriptive sensory tests for evaluating Coffea arabica: A systematic review
    Nascimento, Manuella Oliveira; Ombredane, Alicia Simalie; Oliveira, Livia de Lacerda de (Universidade Federal de Lavras, 2024-04-20)
    Coffee is a beverage whose price is closely related to the characteristics of its flavor, necessitating reliable sensory tests. To quantify their sensory attributes, classic sensorial methods such as Quantitative Descriptive ...
  • Effect of storage duration on phenolics stability in ready-to-drink coffee beverage
    Herawati, Dian; Davin, Christophorus; Yuliana, Nancy Dewi; Yulianti, Yulianti (Universidade Federal de Lavras, 2024-06-20)
    Ready-to-drink (RTD) coffee is one of the innovations in coffee beverages that is widely circulated in the market and is quite popular among various groups of people. This study aimed to partially validate the Folin-Ciocalteu ...
  • Coffee and blood pressure
    Nurvita, Silvia; Rizkaprilisa, Windy (Universidade Federal de Lavras, 2024-06-17)
    Coffee has a characteristic taste, aroma and color that attracts its fans. Coffee is one of the drinks most consumed after mineral water. Annual coffee consumption is estimated at around 500 billion cups/year. Coffee ...
  • Effect of demucilagination and soaking in water with organic acids on the microbial, chemical, and sensory characteristics of coffee (Coffea arabica)
    Ponce, Jorge Alfredo Cardona; Mejía, Luis Fernando Maldonado (Universidade Federal de Lavras, 2024-06-17)
    There are divided opinions regarding sensory quality of mechanically demucilaginated (MD) coffee versus coffee that has undergone conventional fermentation (biological demucilagination). Fermenting and washing (wet process) ...
  • Quality of coffee planting techniques by aerial sensors and statistical process control
    Santana, Lucas Santos; Ferraz, Gabriel Araújo e Silva; Cunha, João Paulo Barreto; Marin, Diego Bedin; Bento, Nicole Lopes; Faria, Rafael de Oliveira (Universidade Federal do Ceará, 2024)
    Planting is considered one of the most essential steps in coffee growing. Lack of uniformity in planting may compromise future operations. Therefore, verifying planting operations quality is fundamental to optimizing ...
  • Can season and intercropping Conilon coffee favor predatory ant species?
    Martins, David dos Santos; Fornazier, Maurício José; Abonizio-Santos, Marlina Ribeiro; Guarçoni, Rogério Carvalho; Teixeira, Alex Fabian Rabelo; Magalhães, Fabrício Severo; Souza-Campana, Débora Rodrigues; Maria Santina de Castro, Maria Santina de Castro (Universidade Federal de Lavras, 2024-06-18)
    Conilon coffee (Coffea canephora Pierre ex A. Froehner) is an important crop in Brazil, and this culture is widely grown in Espírito Santo State. Intercropping this species has been adopted for better use, profitability, ...
  • Converting Arabica Coffee Parchment into value added products: Technical and Economic Assessment
    Setiawan, Adi; Sitepu, Billy B.; Muhammad; Anshar, Khairul; Riskina, Shafira; Nurjannah, Siti; Hakim, Lukman (Universidade Federal de Lavras, 2024-07-29)
    The coffee processing industry is experiencing a continuous rise in residues due to increased coffee-cherry production. However, the utilization of coffee parchment, which contains toxic compounds, remains limited and ...
  • Effect of extraction processing parameters using a ribbon blender on the physicochemical properties of coffee
    Barriga, Paula Andrea Mayorga; Pardo, Ruth Yolanda Ruiz; Moreno, Fabian Leonardo Moreno (Universidade Federal de Lavras, 2024-07-03)
    In this work, the effect of the water-coffee ratio, time, and stirring speed, on the total soluble solids, extraction rate, titratable acidity, and extraction yield was evaluated for the percolation of coffee in a horizontal ...
  • Evaluation of Lactobacillus Coagulans in the design of coffee-based probiotic beverages by using different preparation methods
    Ormaza-Zapata, Angela María; Barona, neyder Rodríguez; Arango, Félix Octavio Díaz (Universidade Federal de Lavras, 2024-06-13)
    The purpose of the presented work was to assess the viability of microcapsules containing Bacillus coagulans. These microcapsules were produced through spray drying and employed two different combinations of wall materials. ...
  • Roasting variations and brewing methods in the preparation of clear Coffee Beverages from Gayo Arabica Coffee
    Sulaiman, Ismail; Marsyanda; Erika, Cut (Universidade Federal de Lavras, 2024-07-29)
    Coffee drinks are trendy drinks around the world, and they usually contain caffeine. However, this research focuses on creating a coffee drink that does not contain caffeine so that those who cannot consume it can enjoy ...
  • Optimal plot size with conilon LB1 coffee tree clonal seedlings produced in tubes
    Carrafa, Militino Paiva; Morais, Letícia Galvão; Schmildt, Omar; Schmildt, Edilson Romais (Escola de Agronomia - UFG, 2024-03-27)
    In experimental studies, achieving an optimal plot configuration holds significant importance. This study aimed to establish suitable experimental plot sizes for evaluating agronomic traits of clone LB1 conilon coffee ...
  • Perfil volátil do Coffea arabica e Coffea canephora var. Conilon por SHS-GC-MS e quimiometria
    Lyrio, Marcos Valério Vieira; Cunha, Pedro Henrique Pereira da; Debona, Danieli Grancieri; Agnoletti, Bárbara Zani; Frinhani, Roberta Quintino; Oliveira, Emanuele Catarina da Silva; Filgueiras, Paulo Roberto; Pereira, Lucas Louzada; Castro, Eustáquio Vinicius Ribeiro de (Sociedade Brasileira de Química, 2023-11-20)
    The volatile composition of coffee exerts a substantial influence on its quality, as it defines the characteristics of the beverage. However, these compounds are influenced by factors within the coffee production chain, ...
  • Water requirement satisfaction index for coffee (Coffea canephora) crops in Western Amazon
    José, Jefferson V.; Pereira, Lívia B.; Souza, Moisés D.; Leite, Kelly N.; Santos, Otávio N. A.; Santos, Lucas C. (Departamento de Engenharia Agrícola - UFCG, 2024-07-30)
    Water balance is a tool that has various applications in agriculture, including assessing whether an environment is suitable for growing a specific crop by providing information on how water resources function in the system. ...
  • Effect of coffee roasting on the cupping quality of coffee
    Ting, Kuan-Fu; Chen, James C.; Chen, Tzu-Li (Universidade Federal de Lavras, 2024-05-08)
    Coffee roasting is considered an important process that influences coffee cupping quality, nutrient composition, and consumer preference. Complex chemical reactions during the roasting process can change the chemical ...
  • Coverage plants in coffee production systems as weed control
    Barros, Vanessa Maria de Souza; Thimothee, Jean Alex; Rodrigues, Rafael Jorge Almeida; Gonçalves, Adenilson Henrique; Medeiros, Fernanda Carvalho Lopes de; Ferreira, André Dominghetti; Carvalho, Gladyston Rodrigues (Universidade Federal de Lavras, 2024-05-02)
    The aim of this study was to evaluate the floristic and phytosociological compositions of weeds and the influence of cover crops between rows of organic and conventional coffee plantations. The assessment of weeds was ...
  • Physicochemical and sensory profile of commercial wine coffee in the Gayo Highlands, Indonesia
    Muzaifa, Murna; Abubakar, Yusya; Nilda, Cut (Universidade Federal de Lavras, 2024-06-13)
    The Gayo Highlands is one of the largest Arabica coffee producing areas in Indonesia. Wine coffee processing is currently very popular in the Gayo Highlands. This study aims to determine of physicochemical and sensory ...
  • Exploratory evaluation of dry fermentation of specialty coffee from Nariño-Colombia, -using wet and honey-like methods
    Guevara, Cindy Estefanía Córdoba; España, Mayerlyn Nathaly Ortega; Solarte, Fernanda Elizabeth Cabrera; Chaves, Erick Fernando Collazos; Troya, Arsenio Hidalgo; Bucheli, Andrés Darío Pantoja; Gutiérrez, Nelson Humberto Hurtado; Romo, Dolly Margot Revelo (Universidade Federal de Lavras, 2024-04-30)
    The aim of this investigation was to compare the quality of coffee produced by dry fermentation using wet and honey-type methods in three farms located in southwestern Colombia through an ex post facto study. Specialty ...
  • Chemical and microbiological characteristics of kombucha made from robusta cascara and green tea
    Parwiyanti; Nurrocmah, Siti Iliyo; Malahayati, Nura (Universidade Federal de Lavras, 2024-06-17)
    Dried coffee peel or cascara as coffee waste is a potential ingredient that still contains phytochemical substances such as polyphenol and clorogenic acid. Cascara can be used in making kombucha. Kombucha is a functional ...
  • Trocando de mãos: o mercado de imóveis rurais em Ribeirão Preto (1874-1930)
    Marcondes, Renato Leite; Oliveira, Jorge Henrique Caldeira de (Instituto de Economia da Universidade Estadual de Campinas, 2013-04)
    As negociações de terras acompanharam, ao longo dos séculos XIX e XX, os movimentos cíclicos de expansão, estabilização e retração da cafeicultura em território paulista. Ao analisarmos as escrituras de compra e venda de ...

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