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Navegação Coffee Science_v.15, 2020 por assunto "Cafeicultura::Qualidade de bebida"
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- Navegação Coffee Science_v.15, 2020 por assunto
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Navegação Coffee Science_v.15, 2020 por assunto "Cafeicultura::Qualidade de bebida"
Itens para a visualização no momento 1-14 of 14
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(Editora UFLA, 2020)Most of the Western Amazon coffee production is made from growing unregistered clones, selected by the coffee growers themselves. The aim of this study is to evaluate the sensory profile and genetic diversity of the most ... -
(Editora UFLA, 2020)The quality of the coffee is determined by the sensorial analysis, using subjective methods and it is known that this quality is related to the chemical constituents of the grains. The present study used infrared spectroscopy ...
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(Editora UFLA, 2020)Defects in coffee affect the sensory quality of finished drink. To avoid this, defective beans are usually removed after threshing, as, once the green beans have been roasted, it becomes difficult to identify the defects. ...
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(Editora UFLA, 2020)The world demand for quality coffee is growing and the market is increasingly demanding for sustainable practices, leading coffee growers to search for new coffee processing processes always aiming for maximum quality. The ...
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(Editora UFLA, 2020)The activity of microorganisms in coffee fermentation has a great influence on the composition of the beans and their beverage quality. In the present study, a bibliometric and systematic literature network analysis is ...
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(Editora UFLA, 2020)Kombucha coffee is a fermented coffee bean, which is extracted using a combination of bacteria and yeast. Kombucha coffee can be obtained by optimizing the three variables, namely sugar concentration, incubation temperature ...
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(Editora UFLA, 2020)The evaluation of the physicochemical (pH, degrees Brix, and temperature), microbiological (fungi, yeasts, and bacteria), and sensory characteristics (sensory attributes, score, and quality classification) of coffee wet ...
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(Editora UFLA, 2020)The increasing market interest in coffee beverage, lead coffee growers around the world to adopt more efficient methods to select the best-quality coffee beans. Currently, coffee beans selection is carried out either ...
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(Editora UFLA, 2020)After harvesting, the coffee beans tend to lose quality during fruit processing and grain storage, thus affecting the quality of the obtained beverage. The objective of this research was to evaluate the quality of the ...
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(Editora UFLA, 2020)Direct content coffee preparation methods may be used as alternative ways to obtain coffee beverages with varied cup profiles. In this investigation the antioxidant metabolites, antioxidant activity, and cup profiles were ...
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(Editora UFLA, 2020)The objective of this study was to evaluate sensorially, by professional Q-Grader, the beverage coffee from fermentation natural and fermentation with the use of yeasts and lactic acid bacteria as starter cultures in wet ...
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(Editora UFLA, 2020)Beverages from roasted coffee can be classified according to their sensory quality into Gourmet, Superior, Traditional, and not recommended for supply coffees. However, the sensory evaluation of coffee has been questioned ...
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(Editora UFLA, 2020)Coffee quality refers to various methods used in farming, selective harvesting that assist in quality preservation and drying methods to be performed. Some drying methods that are being performed fermentation procedures ...
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(Editora UFLA, 2020)Brazil is the largest exporter of coffee beans, 29% world exports, 15% this volume in specialty coffees. Thereby researches are done, so that identify different segments in the market, in order to direct the end consumer ...
Itens para a visualização no momento 1-14 of 14
