- Página inicial
- →
- Biblioteca do Café
- →
- Periódicos
- →
- Recent submissions
JavaScript is disabled for your browser. Some features of this site may not work without it.
Periódicos: Recent submissions
Itens para a visualização no momento 501-520 of 2930
-
(Escola de Agronomia - UFG, 2022-09-02)Climate change threatens the survival of commercial crops due to their narrow genetic base. One of the alternatives is the identification of plants with potential for abiotic stress tolerance. This study aimed to verify ... -
(Empresa Brasileira de Pesquisa Agropecuária - Embrapa, 2021-05-12)The objective of this work was to evaluate the insecticidal activity of a botanical formulation with neem (Azadirachta indica) oil and D-limonene for the control of Hypothenemus hampei, as well as to determine the fatty ...
-
(Kelly Sttein, 2018-04-19)Peso, cor, textura da xícara afetam a forma em que os sabores do café são percebidos? Sim ou não? Porquê? Como? Quais ligações neurais ou quais regiões do cérebro ficam ativas ao tomar um espresso? Essas e um mar de outras ... -
(Kelly Sttein, 2017-10-18)Como nasceu o maior evento de café do Brasil? A Semana Internacional do Café começou bem tímida no ano de 2006 na cidade de São Paulo, com o nome de Espaço Café Brasil. Desde então, muita coisa mudou e o evento acompanhou ...
-
(Kelly Sttein, 2018-02-22)Ele foi fundado há 130 anos quando o Brasil ainda era colônia de Portugal pelo próprio D. Pedro II. Com o nome de Estação Imperial Agronômica de Campinas, seu legado voltado à ciência do café, desenvolvimento de tecnologias ...
-
(Kelly Stein, 2018-11-22)O que é sustentabilidade?! O termo é usado à exaustão não só no mercado de cafés como em diversas indústrias no mundo sem nenhum critério. Reciclar lixo, por exemplo, não garante que uma empresa ou produto é adepto de ...
-
(Kelly Sttein, 2017-10-04)Quando tudo isso aqui era mato, o senhor Aldir Teixeira já era engenheiro agrônomo e já lidava com café. Ele passou 18 anos trabalhando no extinto Instituto Brasileiro de Café (o IBC), viveu a época pré-cafés especiais e ...
-
(Associação Brasileira de Tecnologia de Sementes - ABRATES, 2022-05-13)Coffee seeds are sensitive to desiccation and are used or stored with different moisture content values, which may affect the results of quality assessment. The aim of this study was to evaluate the changes in protein ...
-
(Sociedade Brasileira de Ciência e Tecnologia de Alimentos, 2022-10-13)Exogenous additives applied for cigar tobacco leaves fermentation played an important role in sensory quality of cigar. In this study, effects of additives including coffee and cocoa on the quality of cigar tobacco leaves ...
-
(Sociedade Brasileira de Ciência e Tecnologia de Alimentos, 2021-08-13)The aim of this study was to developed HPLC simultaneous analysis method for the determination of Caffeoylquinic acid isolated from the leaf of Eribotrya japonica Lindl. extract. The phenolic compounds in E. japonica leaves ...
-
(Sociedade Brasileira de Ciência e Tecnologia de Alimentos, 2021-02-26)Globally, tea, coffee, soft and energy drinks are daily consumed as a source of caffeine. Energy drinks gained a great public and scientific issues, thus this study assessed the caffeine content in some caffeine-containing ...
-
(Sociedade Brasileira de Ciência e Tecnologia de Alimentos, 2022-07-15)The objective of the research was to evaluate the antioxidant activity, phenols and volatile compounds of different types coffee infusions. We worked with the Catimor coffee variety and used five methods to obtain the ...
-
(Sociedade Brasileira de Ciência e Tecnologia de Alimentos, 2022-03-07)This study aims to improve the functional properties of robusta coffee by adding crude gambir extract. A completely randomized non-factorial design with 5 treatments is used and each treatment was repeated three times. The ...
-
(Sociedade Brasileira de Ciência e Tecnologia de Alimentos, 2021-11-03)Multiple references in sensory science indicate that foods evoke memories during consumption, however, research regarding those memories is still limited. The objective of this study was to develop a vocabulary and implement ...
-
(Sociedade Brasileira de Ciência e Tecnologia de Alimentos, 2022-03-18)Mırra is a coffee beverage widely consumed in Syria and Turkey, and often produced from roasted and ground coffee beans. Recently, it is prepared from classical instant coffee. In this study, some physicochemical, bioactive ...
-
(Sociedade Brasileira de Ciência e Tecnologia de Alimentos, 2021-02-22)This study aimed to analyze the knowledge, perspectives, and preferences of consumers about specialty coffees and to investigate how information can influence the perception of taste and the sensory characteristics of ...
-
(Sociedade Brasileira de Ciência e Tecnologia de Alimentos, 2019-09-19)The objective of this study was to develop, optimize and validate a fast and reliable method for the simultaneous determination of caffeine and taurine contents by micellar electrokinetic chromatography with diode array ...
-
(Associação Brasileira de Engenharia Agrícola, 2022-08-22)The defects that drying in concrete yards impose on coffee beans and the search for gourmet coffee production have prompted the emergence of new drying technologies. This work verified the technical and economic feasibility ...
-
Numerical approach for prediction of airflow behavior in coffee bean monolayers during dryng process(Associação Brasileira de Engenharia Agrícola, 2022-05-02)The homogeneity and efficiency of moisture removal from coffee beans depend on the airflow patterns inside the drying chambers used for drying. This study aimed to implement a porous medium model to simulate the airflow ...
-
(Editora UFLA, 2022-08-08)The causes of the low desiccation tolerance and low longevity of coffee seeds have not yet been fully elucidated, and a full understanding of their complex physiology is of great interest. Among several alternatives, the ...
Itens para a visualização no momento 501-520 of 2930
