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Registro Completo |
Biblioteca(s): |
Embrapa Hortaliças. |
Data corrente: |
28/12/1993 |
Data da última atualização: |
28/12/1993 |
Autoria: |
MELO, R. A. G. de; MARIANO, R. de L. R.; SILVA, I. P. da. |
Afiliação: |
UFRPE. |
Título: |
Deteccao do agente da podridao negra das cruciferas Xanthomonas campestris pv. campestris (Pamm.) Dowson pela tecnica de infiltracao a vacuo. |
Ano de publicação: |
1992 |
Fonte/Imprenta: |
Caderno Omega, Serie Agronomia, Recife, n.4, p.35-43, 1992. |
ISSN: |
0102-759X |
Idioma: |
Português |
Palavras-Chave: |
Cruciferas; Deteccao; Disease; Vacuum Infliltration Technique. |
Thesagro: |
Bactéria; Doença. |
Thesaurus Nal: |
detection. |
Categoria do assunto: |
-- |
Marc: |
LEADER 00705naa a2200229 a 4500 001 1750873 005 1993-12-28 008 1992 bl uuuu u00u1 u #d 022 $a0102-759X 100 1 $aMELO, R. A. G. de 245 $aDeteccao do agente da podridao negra das cruciferas Xanthomonas campestris pv. campestris (Pamm.) Dowson pela tecnica de infiltracao a vacuo. 260 $c1992 650 $adetection 650 $aBactéria 650 $aDoença 653 $aCruciferas 653 $aDeteccao 653 $aDisease 653 $aVacuum Infliltration Technique 700 1 $aMARIANO, R. de L. R. 700 1 $aSILVA, I. P. da 773 $tCaderno Omega, Serie Agronomia, Recife$gn.4, p.35-43, 1992.
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Embrapa Hortaliças (CNPH) |
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Registro Completo
Biblioteca(s): |
Embrapa Café. |
Data corrente: |
25/01/2022 |
Data da última atualização: |
25/01/2022 |
Tipo da produção científica: |
Artigo em Periódico Indexado |
Circulação/Nível: |
B - 2 |
Autoria: |
KITZBERGER, C. S. G.; POT, D.; MARRACCINI, P.; PEREIRA, L. F. P.; SCHOLZ, M. B. dos S. |
Afiliação: |
CÍNTIA SORANE GOOD KITZBERGER, IAPAR-EMATER; DAVID POT, CIRAD; PIERRE MARRACCINI, CIRAD; LUIZ FILIPE PROTASIO PEREIRA, CNPCa; MARIA BRÍGIDA DOS SANTOS SCHOLZ, IAPAR-EMATER. |
Título: |
Flavor precursors and sensory attributes of coffee submitted to different post-harvest processing. |
Ano de publicação: |
2020 |
Fonte/Imprenta: |
AIMS Agriculture and Food, v. 5, n. 4, p. 700-704, 2020. |
DOI: |
https://doi.org/10.3934/agrfood.2020.4.700 |
Idioma: |
Inglês |
Conteúdo: |
Post-harvest processing (PHP) modifies the quality of the coffee and increases the value of coffee production. The choice of PHP to apply depends primarily on the available infrastructure, local climatic conditions and the desired end-value. The objective of this study was to evaluate the influence of PHP on the physico-chemical characteristics of green and roasted coffee beans and their sensory attributes. Coffee cherries from IAPAR 59 cultivar were processed as natural coffee (CN), semi-dry coffee (CD), de-pulped coffee (CP) and floating coffee (CF). Total and reducing sugars, phenolic compounds, chlorogenic acids, lipids, proteins, caffeine and water content were determined in coffee beans collected during (10thday) and at the end of each processing. The roasted beans and their sensory attributes were also analyzed. The greatest changes at the ending point of the processes were found in total and reducing sugars, phenolic compounds, chlorogenic acids and lipids contents. The PHP presented different weight loss to achieve the same visual brown color and luminosity. Beverage sensory attributes were influenced by the PHP: CN and CP coffees presented similar intensities of coffee aroma, but higher intensity of green grassy aroma, and taste were found in CF and CN coffees. Aroma and taste precursors were modified during the PHP and these were associated to husk removal of the coffee beans, suggesting an activation of the germination metabolism during the PHP. This study allowed the characterization of the effects of the different post-harvest processing on the roasted coffee beans and provides the foundations to monitor their efficiencies in the future. MenosPost-harvest processing (PHP) modifies the quality of the coffee and increases the value of coffee production. The choice of PHP to apply depends primarily on the available infrastructure, local climatic conditions and the desired end-value. The objective of this study was to evaluate the influence of PHP on the physico-chemical characteristics of green and roasted coffee beans and their sensory attributes. Coffee cherries from IAPAR 59 cultivar were processed as natural coffee (CN), semi-dry coffee (CD), de-pulped coffee (CP) and floating coffee (CF). Total and reducing sugars, phenolic compounds, chlorogenic acids, lipids, proteins, caffeine and water content were determined in coffee beans collected during (10thday) and at the end of each processing. The roasted beans and their sensory attributes were also analyzed. The greatest changes at the ending point of the processes were found in total and reducing sugars, phenolic compounds, chlorogenic acids and lipids contents. The PHP presented different weight loss to achieve the same visual brown color and luminosity. Beverage sensory attributes were influenced by the PHP: CN and CP coffees presented similar intensities of coffee aroma, but higher intensity of green grassy aroma, and taste were found in CF and CN coffees. Aroma and taste precursors were modified during the PHP and these were associated to husk removal of the coffee beans, suggesting an activation of the germination metabolism during the PHP. This study allowe... Mostrar Tudo |
Thesaurus NAL: |
Chemical composition; Coffea arabica var. arabica; Coffee beans; Green beans; Postharvest systems. |
Categoria do assunto: |
-- |
URL: |
https://ainfo.cnptia.embrapa.br/digital/bitstream/item/230486/1/Flavor-precursors-and-sensory-attributes.pdf
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Marc: |
LEADER 02451naa a2200241 a 4500 001 2139298 005 2022-01-25 008 2020 bl uuuu u00u1 u #d 024 7 $ahttps://doi.org/10.3934/agrfood.2020.4.700$2DOI 100 1 $aKITZBERGER, C. S. G. 245 $aFlavor precursors and sensory attributes of coffee submitted to different post-harvest processing.$h[electronic resource] 260 $c2020 520 $aPost-harvest processing (PHP) modifies the quality of the coffee and increases the value of coffee production. The choice of PHP to apply depends primarily on the available infrastructure, local climatic conditions and the desired end-value. The objective of this study was to evaluate the influence of PHP on the physico-chemical characteristics of green and roasted coffee beans and their sensory attributes. Coffee cherries from IAPAR 59 cultivar were processed as natural coffee (CN), semi-dry coffee (CD), de-pulped coffee (CP) and floating coffee (CF). Total and reducing sugars, phenolic compounds, chlorogenic acids, lipids, proteins, caffeine and water content were determined in coffee beans collected during (10thday) and at the end of each processing. The roasted beans and their sensory attributes were also analyzed. The greatest changes at the ending point of the processes were found in total and reducing sugars, phenolic compounds, chlorogenic acids and lipids contents. The PHP presented different weight loss to achieve the same visual brown color and luminosity. Beverage sensory attributes were influenced by the PHP: CN and CP coffees presented similar intensities of coffee aroma, but higher intensity of green grassy aroma, and taste were found in CF and CN coffees. Aroma and taste precursors were modified during the PHP and these were associated to husk removal of the coffee beans, suggesting an activation of the germination metabolism during the PHP. This study allowed the characterization of the effects of the different post-harvest processing on the roasted coffee beans and provides the foundations to monitor their efficiencies in the future. 650 $aChemical composition 650 $aCoffea arabica var. arabica 650 $aCoffee beans 650 $aGreen beans 650 $aPostharvest systems 700 1 $aPOT, D. 700 1 $aMARRACCINI, P. 700 1 $aPEREIRA, L. F. P. 700 1 $aSCHOLZ, M. B. dos S. 773 $tAIMS Agriculture and Food$gv. 5, n. 4, p. 700-704, 2020.
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Embrapa Café (CNPCa) |
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