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- Coffee Science_v.18, 2023
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Coffee Science_v.18, 2023
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(Universidade Federal de Lavras, 2023-10-03)Lactic acid bacteria (LAB) are recognized in coffee fermentation as key microorganisms in forming flavor and aroma precursors associated with high-quality beverages. In Colombia, although coffees with differential sensory ... -
(Universidade Federal de Lavras, 2023-10-03)Frosts affect coffee production in Brazil, with effects on commodity prices around the world. Agroforestry systems are strategies to reduce the effects of frost on coffee trees. To date, this study has evaluated the largest ...
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(Universidade Federal de Lavras, 2023-08-25)The low yield of Coffee arabica could be caused by several factors such as low soil characteristics and depending on the plant age. This study aimed: (1) to obtain information on soil physicochemical characteristics and ...
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(Universidade Federal de Lavras, 2023-11-10)Parchment has a higher food fiber and antioxidant activity than coffee by-products. The increased food fiber and antioxidant parchment can be used to produce food products with nutritional value. One of the popular foods ...
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(Universidade Federal de Lavras, 2023-09-01)In recent years, different methods of fermentation have emerged for coffee, with the intention of adding complexity to its flavor. To be able to clearly identify the information from sensory analysis, tools capable of ...
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(Universidade Federal de Lavras, 2023-07-18)The goal is to improve the flavors of Arabica coffee by combining semi-carbonic maceration (SCM) process, with enzymatic process at various lengths and temperature. Five different variations of SCM processes were investigated: ...
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(Universidade Federal de Lavras, 2023-08-23)Roasting is a process that contributes to the formation of compounds and flavors in coffee beans. Temperature and length of time are the main factors in the roasting process. Generally, the range of temperatures and roasting ...
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(Universidade Federal de Lavras, 2023-09-26)Coffee Pulp and silver skin contain compounds that alleged as anti-microbials, so they might be used as toothpaste. We made toothpaste from ethanol extract of Caffea robusta pulp and silver skin, then concentration were ...
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(Universidade Federal de Lavras, 2023-08-18)Analysis and inference of sensory perceptions in coffee beverages are complex due to numerous random causes intrinsic to productivity, preparation, and especially consumer and/or taster subjectivity. In this context, latent ...
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(Universidade Federal de Lavras, 2023-07-17)Coffee cultivation is an important economic activity, produced mainly by small producers, being a major exportation product in Peru. Among the coffee varieties grown in the Puno region, the Catimor variety predominates, ...
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(Universidade Federal de Lavras, 2023-08-07)The strong sensory of canistel powder (Pouteria campechiana) could be combined with other strong sensory like coffee. The objective of this research was to evalute the sensory of cold canistel coffee using Rate-All-That-Apply ...
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(Universidade Federal de Lavras, 2023-08-17)The use of residues can be an alternative to mineral fertilization. Manures, sources of nutrients and organic matter, are successfully used in family farming. Another residue that can be used for soil acidity amelioration ...
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(Universidade Federal de Lavras, 2023-07-17)Coffee production plays an essential role in the Brazilian economy, and a large production centre is located in Minas Gerais. In recent years, there has been an increase in coffee cultivation, consequently generating coffee ...
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(Universidade Federal de Lavras, 2023-09-01)Coffee (Coffea arábica L.) is a fundamental agricultural commodity in the Brazilian economy, demanding a high amount of nutrients for good vegetative development and productivity. The tested hypothesis was that the use of ...
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(Universidade Federal de Lavras, 2023-04-28)Growth promoting fungi have shown an important role in the development of agricultural crops. Among these fungi, the genus Trichoderma stands out, and the entomopathogenic fungi of the genus Beauveria and Metarhizium have ...
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(Universidade Federal de Lavras, 2023-05-02)In recent years, sustainability has become a priority in agricultural production programs throughout Brazilian territory due to the need to ensure food security and environmental quality. Diseases continue to be a factor ...
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(Universidade Federal de Lavras, 2023-06-06)Gayo Arabica coffee is a famous specialty coffee in Indonesia and abroad. Proper roasting is needed to produce high-quality coffee, including getting the desired coffee taste. This study contributes to roasting high-quality ...
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(Universidade Federal de Lavras, 2023-07-19)The production of seedlings is a determining factor for the establishment and success of the coffee plantation. The objective of this study was to evaluate the production of Coffea canephora seedlings by cuttings in a ...
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(Universidade Federal de Lavras, 2023-04-17)The growing demand for better quality coffees has driven changes in the coffee production chain, mainly through the adoption of new technologies and management. Thus, this work was carried out aiming to evaluate the physical ...
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(Universidade Federal de Lavras, 2023-06-06)The wet processing of robusta coffee starts with harvesting coffee cherries, followed by sorting the cherries, pulping, fermentation, washing, drying, hard skin hulling, bean sorting, and packaging. Soaking fruit before ...
