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Periódicos: Recent submissions
Itens para a visualização no momento 41-60 of 2929
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(Universidade Federal de Santa Maria, 2017)The objective of this study was to evaluate the economic benefit of coffee cultivation, with a focus on the distinction between conventional and irrigated coffee production systems. For the development of the study, the ... -
(Universidade Católica Dom Bosco, 2023-11-27)O café sombreado (ecológico) da região do Maciço de Baturité vem se destacando no cenário regional e estadual, dado o processo de organização da rede de produtores. Com o objetivo de aferir e analisar o nível de capital ...
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(Sociedade Brasileira de Ciência e Tecnologia de Alimentos, 2023-02-13)The main objective of the present study was to evaluate the variation of dependency between physical green coffee beans characteristics and thermal effects during roasting. In this work was analyzed coffee roasting process, ...
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(Sociedade Brasileira de Ciência e Tecnologia de Alimentos, 2023-02-06)The increasing enthusiasm for single-origin coffee consumption creates a challenge regarding identification of its traceability. This study is the early stage for identifying the single-origin footprint that allow consumer ...
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(Sociedade Brasileira de Ciência e Tecnologia de Alimentos, 2023-09-09)In this study, the microbiota associated with coffee fermentation from two regions from northern Peru was evaluated. Bacteria and fungi were isolated from coffee farms in the Amazonas and Cajamarca regions and identified ...
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(Departamento de Economia, Faculdade de Economia, Administração e Contabilidade da Universidade de São Paulo (FEA-USP), 2023-08-07)No período 1897-1930, as lavouras do estado de São Paulo responderam por aproximadamente dois terços das sacas de café exportadas pelo Brasil, grãos que eram negociadas no porto de Santos. Mas, quais eram as firmas ...
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(Departamento de Engenharia Agrícola - UFCG, 2005-12)O objetivo deste estudo foi avaliar os efeitos da fertirrigação com água residuária de origem urbana bruta, aplicada via gotejamento e sem adubação química, sobre a nutrição do café arábica (Coffea arabica); comparado com ...
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(Departamento de Engenharia Agrícola - UFCG, 2005-12)O principal objetivo deste estudo foi avaliar os efeitos sobre a produtividade do café arábica (Coffea arabica), da fertirrigação via irrigação por gotejamento, trabalhando com água residuária de origem urbana não tratada ...
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(Universidade Federal de Viçosa, 1996)A nematological survey was carried out in 1992 in the coffee production area of Espírito Santo State, Brazil, to know the different genera of coffee parasitic nematodes in that State. The phytonematodes found and their ...
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(Universidade Federal de Viçosa, 2006-01)Este trabalho compara a derriça manual e a derriça feita com derriçadora portátil durante a colheita de frutos de cafeeiros. Os testes foram realizados em plantas da variedade Catucaí em diferentes estádios de desenvolvimento ...
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(Universidade Federal de Viçosa, 1991-11)É fato, experimentalmente estabelecido, que folhas novas de cafeeiro são mais suscetíveis à mancha aureolada (P. syringae pv. garcae) e mais resistentes ao crestamento-bacteriano (P. cichorii), ocorrendo o oposto com folhas ...
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(Universidade Federal de Lavras, 2023-12-29)Describing gas exchange between plants and the atmosphere is essential to improve current estimates of fluxes and carbon stocks. Light is directly related to gas exchange; when plants are under low light intensities, there ...
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(Universidade Federal de Lavras, 2023-12-15)The moisture gain cause instant coffee quality loss. In Brazil, these products are marketed in glass jars, with seals and screw caps, metal cans with easy-open lid and LDPE (low density polyethylene) over cap and flexible ...
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(Universidade Federal de Lavras, 2023-11-19)Coffee plants of the Coffea canephora species are currently grown in tropical regions throughout the world, and both greater yield efficiency and greater beverage quality are important considerations. The aim of this study ...
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(Universidade Federal de Lavras, 2023-12-19)The degree of roasting of the coffee determines the physical properties of the bean which are directly represented in the quality of the coffee, to classify the coffee bean efficiently represents a challenge that has been ...
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(Universidade Federal de Lavras, 2023-12-15)High prices for differentiated coffees with unique flavor profiles have spurred research into processing methods to standardize coffee production and improve quality. Fermentation is a biotechnological tool that may enhance ...
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(Universidade Federal de Lavras, 2023-12-29)Coffee Rust (Hemileia vastatrix) is considered the primary coffee disease in the world. The pathogenic fungus can find favorable environmental conditions in different countries, constantly threatening coffee producers. The ...
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(Universidade Federal de Lavras, 2023-11-08)Coffee fermentation has emerged as an innovative post-harvest process in recent years. The effectiveness of this process is in conferring sensory notes to the coffee that would please the consumer and allow for the positive ...
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(Universidade Federal de Lavras, 2023-12-19)The study aimed to determine and compare the physico-chemical characteristics of coffee husks aqueous extracts corresponding to three Peruvian varieties of Arabica coffee: Caturra, Catimor and Geisha. Each sample was ...
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(Universidade Federal de Lavras, 2023-12-15)The moisture gain cause instant coffee quality loss. In Brazil, these products are marketed in glass jars, with seals and screw caps, metal cans with easy-open lid and LDPE (low density polyethylene) over cap and flexible ...
Itens para a visualização no momento 41-60 of 2929
