Raw Coffee
Mostrando 1-12 de 20 artigos, teses e dissertações.
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1. Agroindustry Residues as a Source for Cellulose Nanofibers Production
Our study was motivated by the large amount of crop residues produced in Brazil, which represent underutilized waste biomass and a serious threat to the environment because of the landfilling. For example, even though the corn crop is not popular in Brazil, it is produced in the area of around 18-20 million hectares with an average production of 5-6 t ha-1.
J. Braz. Chem. Soc.. Publicado em: 2021-04
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2. Validation of a High Performance Liquid Chromatography Method for Aflatoxins Determination in Corn Arepas
Aflatoxins are toxic metabolites produced by Aspergillus species in raw materials and foodstuffs from agricultural sources. Due to the fact that aflatoxins are potentially carcinogenetic, it is important to have reliable analytic methods that allow determining their levels in food matrices. The main aim of this investigation was to validate the method for af
J. Braz. Chem. Soc.. Publicado em: 2015-04
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3. Classificação do café beneficiado: uma proposta para pagamento pela qualidade dos grãos
Brazil is the largest world coffee producer and exporter. The crop arrived in the country in the colonial period, in the mid-seventeenth century, and during much of the nineteenth and twentieth centuries was the Brazilian main export product. Brazil produces coffees of different qualities. In raw grain status, the product is traded after being benefited in t
IBICT - Instituto Brasileiro de Informação em Ciência e Tecnologia. Publicado em: 13/12/2012
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4. Sucrose metabolism during fruit development in coffea racemosa.
Sucrose is one of the compounds in the raw coffee bean that has been identified as an important precursor of coffee flavour and aroma. In order to increase our knowledge of sucrose metabolism in coffee species, sucrose and reducing sugar content were investigated in the fast fruit-ripening coffee species Coffea racemosa. Fruits were harvested regularly from
ANNALS OF APPLIED BIOLOGY. Publicado em: 2011
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5. Sucrose metabolism during fruit development in coffea racemosa.
Sucrose is one of the compounds in the raw coffee bean that has been identified as an important precursor of coffee flavour and aroma. In order to increase our knowledge of sucrose metabolism in coffee species, sucrose and reducing sugar content were investigated in the fast fruit-ripening coffee species Coffea racemosa. Fruits were harvested regularly from
ANNALS OF APPLIED BIOLOGY. Publicado em: 2011
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6. A high-throughput data mining of single nucleotide polymorphisms in Coffea species expresed sequence tags suggests differential homeologous gene expression in the allotetrapoloid Coffea arabica.
Polyploidization constitutes a common mode of evolution in flowering plants. This event provides the raw material for the divergence of function in homeologous genes, leading to phenotypic novelty that can contribute to the success of polyploids in nature or their selection for use in agriculture. Mounting evidence underlined the existence of homeologous exp
PLANT PHYSIOLOGY. Publicado em: 2011
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7. A high-throughput data mining of single nucleotide polymorphisms in Coffea species expresed sequence tags suggests differential homeologous gene expression in the allotetrapoloid Coffea arabica.
Polyploidization constitutes a common mode of evolution in flowering plants. This event provides the raw material for the divergence of function in homeologous genes, leading to phenotypic novelty that can contribute to the success of polyploids in nature or their selection for use in agriculture. Mounting evidence underlined the existence of homeologous exp
PLANT PHYSIOLOGY. Publicado em: 2011
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8. Composição volátil dos defeitos intrínsecos do café por CG/EM-headspace
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 called PVA due to the presence of black (P), green (V) and sour (A) defective beans which are known to contribute considerably for cup quality
Química Nova. Publicado em: 2009
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9. Aceitação e preferência por cafés submetidos a diferentes métodos de extração de cafeína / Acceptance and preference for coffees submitted to different methods of extraction of caffeine
Introduction: researches have been made to determine the coffee components and its functions, sensory characteristics and effects related to human health. Caffeine is one of the most consumed psychoactive substances in the world. During the last five decades, the worldwide caffeine consumption almost doubled, mainly trough coffee. For this reason, many studi
Publicado em: 2009
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10. Identificação de riscos e perigos no processo de torra e moagem de café visando a obtenção de produtos seguros e de qualidade
Brazil is the leading world producer of coffee. Meanwhile have your product devalued, compared to some competitors, due to the demanding consumer market, concerned with criteria that can evaluate not only the overall quality of roasted coffee and roasted and ground as well as aspects related to health, hygiene, the existence of fraud and sensory quality of t
Publicado em: 2008
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11. Determinação de açúcar total em café cru por espectroscopia no infravermelho próximo e regressão por mínimos quadrados parciais
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 obtained using gravimety as the reference method. Later on, the regression models were built from the near infrared spectra of the coffee
Química Nova. Publicado em: 2007-04
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12. Caracterização, decomposição e biodisponibilidade de nitrogênio e fósforo de materiais orgânicos de origem animal e vegetal / Characterization, decomposition and mineralization of nitrogen and phosphorus of organic materials from animals and plants
This work presents results of a set of experiments carried out under laboratory, green house and field conditions regarding to the chemical and biochemical characterization of organic materials: raw animal manures, industrial residues, green manures and composts elaborated with coffee husk. With the objective to evaluated their decomposition, mineralization
Publicado em: 2006