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Química Nova: Recent submissions
Itens para a visualização no momento 21-40 of 42
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(Sociedade Brasileira de Química, 2012)Mid-infrared spectroscopy and chemometrics were used to identify adulteration in roasted and ground coffee by addition of coffee husks. Consumers’ sensory perception of the adulteration was evaluated by a triangular test ... -
(Sociedade Brasileira de Química, 2011)A fruit chemical composition reflects its maturation stage. For coffee, it is also the reflex of the post harvesting processing type, dry, semi-wet and wet. The object of this work was to verify if headspace solid phase ...
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(Sociedade Brasileira de Química, 2010)In this work, the volatile chromatographic profiles of roasted Arabica coffees, previously analyzed for their sensorial attributes, were explored by principal component analysis. The volatile extraction technique used was ...
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(Sociedade Brasileira de Química, 2009)Soil CO2 emissions represent an important component of carbon global cycle. However, information about short-term alterations of CO2 fluxes in soils of tropical regions are scarce. So, the objective of this study was to ...
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(Sociedade Brasileira de Química, 2009)Coffee is widely consumed and appreciated all over the world, both for their stimulating effect and organoleptic characteristics. Due to its complex chemical composition and the factors involving brews preparation, the ...
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(Sociedade Brasileira de Química, 2009)The black, green and sour coffee defect (PVA) contributes with 20% of the total coffee production. It should be separate from the normal coffee grains in order to improve the final quality of the beverage. In this way, the ...
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(Sociedade Brasileira de Química, 2009)The bioactive compounds and antioxidant activity presented by Conilon coffee (C. Canephora) variety, produced in the Espírito Santo State, Brazil, were quantified. The light roast coffee showed the highest level of total ...
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(Sociedade Brasileira de Química, 2009)About 20% of Brazilian raw coffee production is considered inappropriate for exportation. Consequently, these beans are incorporated to good quality beans in the Brazilian market. This by-product of coffee industry is ...
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(Sociedade Brasileira de Química, 2008)This work evaluated the chemical quality of organic matter (OM) of a Brazilian Oxisol cultivated with coffee plants, under organic and conventional managements. Total organic C (TOC), light fraction C (LF-C) and C in humic ...
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(Sociedade Brasileira de Química, 2008)Materials based on pure iron oxide and impregnated with niobia (Nb2O5) were prepared. Their catalytic activities were tested on the oxidation of compounds present in the wastewater from the processing of coffee berries. ...
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(Sociedade Brasileira de Química, 2008)Ferric chloride as a new activating agent was used to obtain activated carbons from agroindustrial waste. This material was prepared at three temperatures of pyrolysis, 200, 280 and 400 ºC. The carbonaceous materials ...
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(Sociedade Brasileira de Química, 2008)The caffeine solubility in supercritical CO2 was studied by assessing the effects of pressure and temperature on the extraction of green coffee oil (GCO). The Peng-Robinson¹ equation of state was used to correlate the ...
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(Sociedade Brasileira de Química, 2008)Coffee fruit processing is one of the most polluting activities in agriculture due to the large amount of waste generated in the process. In this work, coffee parchment was employed as precursor for the production of carbons ...
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(Sociedade Brasileira de Química, 2007)Gas chromatography coupled with mass spectrometry (GC-MS) is widely used for the characterization of volatile compounds. However, due to the complexity of the soluble coffee matrix, a complete identification of the components ...
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(Sociedade Brasileira de Química, 2007)The aim of this work is to evaluate the influence of processing (semi-dry and dry) and roasting (light, medium and dark) on the antioxidant activity of coffee brews, using tests to determine the reducing power and the DPPH ...
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(Sociedade Brasileira de Química, 2007)In this work a fast method for the determination of the total sugar levels in samples of raw coffee was developed using the near infrared spectroscopy technique and multivariate regression. The sugar levels were initially ...
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(Sociedade Brasileira de Química, 2006)Coffee is one of the beverages most widely consumed in the world and the "cafezinho" is normally prepared from a blend of roasted powder of two species, Coffea arabica and Coffea canephora. Each one exhibits differences ...
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(Sociedade Brasileira de Química, 2006)A reverse phase liquid chromatography method was developed for simultaneous determination of trigonelline, caffeine, nicotinic and chlorogenic (5-CQA) acids in roasted coffee. A gradient of acetic acid/acetonitrile was ...
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(Sociedade Brasileira de Química, 2006)The decaffeinated coffee market has been expanding increasingly in the last years. During decaffeination, aroma precursors and bioactive compounds may be extracted. In the present study we evaluate the changes in the ...
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(Sociedade Brasileira de Química, 2005)Coffee is a product consumed all around the world, Brazil being the biggest exporter. However, little is known about the difference in composition of the different brands in terms of bioactive substances. In the present ...
Itens para a visualização no momento 21-40 of 42
