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 | Acesso ao texto completo restrito à biblioteca da Embrapa Hortaliças. Para informações adicionais entre em contato com cnph.biblioteca@embrapa.br. |
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Registro Completo |
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Biblioteca(s): |
Embrapa Hortaliças. |
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Data corrente: |
29/06/1999 |
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Data da última atualização: |
29/06/1999 |
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Autoria: |
MAIA, N. B.; CARMELLO, Q. A. C.; MARQUES, M. O. M. |
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Título: |
Sistema automatico de fornecimento de solucao nutritiva para cultivo hidroponico de plantas em vasos. |
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Ano de publicação: |
1999 |
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Fonte/Imprenta: |
Scientia Agricola, Piracicaba, v.56, n.1, p.103-109, jan./mar. 1999. |
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Idioma: |
Português |
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Palavras-Chave: |
Hidroponia; Hidroponics; Mentha crispa; Nutricao de planta; Nutrient solution. |
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Thesagro: |
Menta; Solução Nutritiva. |
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Thesaurus Nal: |
plant nutrition. |
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Categoria do assunto: |
-- |
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Marc: |
LEADER 00687naa a2200229 a 4500
001 1764726
005 1999-06-29
008 1999 bl uuuu u00u1 u #d
100 1 $aMAIA, N. B.
245 $aSistema automatico de fornecimento de solucao nutritiva para cultivo hidroponico de plantas em vasos.
260 $c1999
650 $aplant nutrition
650 $aMenta
650 $aSolução Nutritiva
653 $aHidroponia
653 $aHidroponics
653 $aMentha crispa
653 $aNutricao de planta
653 $aNutrient solution
700 1 $aCARMELLO, Q. A. C.
700 1 $aMARQUES, M. O. M.
773 $tScientia Agricola, Piracicaba$gv.56, n.1, p.103-109, jan./mar. 1999.
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Embrapa Hortaliças (CNPH) |
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| Acesso ao texto completo restrito à biblioteca da Embrapa Rondônia. Para informações adicionais entre em contato com cpafro.biblioteca@embrapa.br. |
Registro Completo
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Biblioteca(s): |
Embrapa Rondônia. |
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Data corrente: |
31/03/2023 |
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Data da última atualização: |
31/03/2023 |
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Autoria: |
ARTÊNCIO, M. M.; CASSAGO, A. L. L.; SILVA, R. K. da; CARVALHO, F. M.; COSTA, F. B. da; ROCHA, M. T. L.; GIRALDI, J. de M. E. |
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Afiliação: |
MATEUS MANFRIN ARTÊNCIO; ALVARO LUIS LAMAS CASSAGO; RENATA KELLY DA SILVA, CPAF-RO; FABIANA M. CARVALHO; FERNANDO BATISTA DA COSTA; MARINA TOLEDO LOURENÇAO ROCHA; JANAINA DE MOURA ENGRACIA GIRALDI. |
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Título: |
The impact of coffee origin information on sensory and hedonic judgment of fine Amazonian robusta coffee. |
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Ano de publicação: |
2023 |
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Fonte/Imprenta: |
Journal of Sensory Studies, e12827, 2023. |
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Idioma: |
Inglês |
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Conteúdo: |
Through the lens of predictive processing theory, perception is shaped by expecta- tions we create about object information, including food products, and their match/ mismatch with sensory stimuli. The popularity of labelling origin information to enhance product value has been spread to high-quality foods, particularly as geo- graphical indication (GI). The question we propose is whether the coffee's origin information can affect the sensory perception and hedonic judgment given by profes- sional coffee tasters. Participants were divided into groups according to GI cue provi- sion (absent, GI cue, GI storytelling) associated to the coffee sample served. Origin information proved to significantly affect participants' sensory perception, but not hedonic judgment. Precisely, participants judged acidity and overall flavor as more intense after reading the story whereas higher ratings of nutty, cacao, and caramel notes were given when origin was absent. It is likely that, origin and sorytelling influ- enced participants' expectations and sensory perception. Oppositely, a better percep- tion of flavor notes was observed only in the absence of information |
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Palavras-Chave: |
Coffee; Enhance product value; Sensory perception. |
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Categoria do assunto: |
-- |
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Marc: |
LEADER 01858naa a2200229 a 4500
001 2152906
005 2023-03-31
008 2023 bl uuuu u00u1 u #d
100 1 $aARTÊNCIO, M. M.
245 $aThe impact of coffee origin information on sensory and hedonic judgment of fine Amazonian robusta coffee.$h[electronic resource]
260 $c2023
520 $aThrough the lens of predictive processing theory, perception is shaped by expecta- tions we create about object information, including food products, and their match/ mismatch with sensory stimuli. The popularity of labelling origin information to enhance product value has been spread to high-quality foods, particularly as geo- graphical indication (GI). The question we propose is whether the coffee's origin information can affect the sensory perception and hedonic judgment given by profes- sional coffee tasters. Participants were divided into groups according to GI cue provi- sion (absent, GI cue, GI storytelling) associated to the coffee sample served. Origin information proved to significantly affect participants' sensory perception, but not hedonic judgment. Precisely, participants judged acidity and overall flavor as more intense after reading the story whereas higher ratings of nutty, cacao, and caramel notes were given when origin was absent. It is likely that, origin and sorytelling influ- enced participants' expectations and sensory perception. Oppositely, a better percep- tion of flavor notes was observed only in the absence of information
653 $aCoffee
653 $aEnhance product value
653 $aSensory perception
700 1 $aCASSAGO, A. L. L.
700 1 $aSILVA, R. K. da
700 1 $aCARVALHO, F. M.
700 1 $aCOSTA, F. B. da
700 1 $aROCHA, M. T. L.
700 1 $aGIRALDI, J. de M. E.
773 $tJournal of Sensory Studies, e12827, 2023.
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