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Coffee Science_v.18, 2023: Recent submissions
Itens para a visualização no momento 1-20 of 41
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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 ... -
(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 ...
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(Universidade Federal de Lavras, 2023-11-01)Adsorption is one of the critical processes in phosphorus (P) availability in plants. In the coffee crop (Coffea arabica), the highest dose of P is supplied in the vegetative phase, so its management is fundamental to ...
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(Universidade Federal de Lavras, 2023-11-19)The coffee plant is extremely important for Brazilian agribusiness as it generates foreign exchange earnings and employment throughout the production chain. In this study, we evaluated the production and parameters related ...
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(Universidade Federal de Lavras, 2023-12-29)Through the global value chain (GVC), the coffee sector is expected to meet one of the UN’s targets in the SDGs, which is to increase exports from developing countries to help them integrate into the multilateral trading ...
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Improving the antioxidant properties of coffee-leaf tea by adding areca nut powder and stevia leaves(Universidade Federal de Lavras, 2023-12-21)In this study, we described ways to improve the antioxidant properties of coffee-leaf tea by adding areca nut powder and stevia leaves. A non-factorial completely randomized design (RALF) was used in this study. We included ...
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(Universidade Federal de Lavras, 2023-11-15)Innovations in adding spices to coffee are developing and many are being carried out to obtain new aromas and tastes as well as to enrich the properties of coffee so that it becomes a functional drink for the body. One ...
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(Universidade Federal de Lavras, 2023-12-15)For many years, Brazil has held the title of the world’s largest coffee producer and exporter. However, despite this, national coffee producers still struggle to access foreign markets due to the bottlenecks and high costs ...
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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 ...
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(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 ...
Itens para a visualização no momento 1-20 of 41
