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| Registros recuperados : 26 | |
| 9. |  | SZASZ, A.; MITYKO, J. L.; ANDRASFALVY, A.; FARI, M. Methodological and genetic aspects of in vitro plant regeneration and genetic transformation of the recalcitrant pepper (capsicum annuum L.). Acta Horticulturae, Leuven, n. 447, p.365-366, 1997. Edição do Proceedings of the 3 International Symposium on in Vitro Culture and Horticultural Breeding, Jerusalem, Israel, oct. 1996.| Biblioteca(s): Embrapa Semiárido. |
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| 17. | | MELO, N. F. de; TEIXEIRA, J. B.; FARI, M. In vitro cultivation on modal segments of the umbu tree [Spondias tuberosa (Arr.) Cam]. Acta Horticulturae, Leuven, n. 447, p. 535-537, 1997. Edição do Proceedings of the 3 International Symposium on in Vitro Culture and Horticultural Breeding, Jerusalem, Israel, oct. 1996.| Biblioteca(s): Embrapa Semiárido. |
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 | Acesso ao texto completo restrito à biblioteca da Embrapa Instrumentação. Para informações adicionais entre em contato com cnpdia.biblioteca@embrapa.br. |
Registro Completo
|
Biblioteca(s): |
Embrapa Instrumentação. |
|
Data corrente: |
06/04/2005 |
|
Data da última atualização: |
16/07/2009 |
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Autoria: |
TAVARES, L. A.; FERREIRA, A. G.; FIRMINO, A.; MATTOSO, L. H. C. |
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Título: |
Analysis of coffee´s roating degree trough 1H NMR and PCA. |
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Ano de publicação: |
2003 |
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Fonte/Imprenta: |
In: ENCONTRO LUSO-BRASILEIRO DE RMN, 2. set. 2003, Sintra, Portugal. Oral communications... Sintra, 2003. Ref. O17-NP. |
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Idioma: |
Inglês |
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Conteúdo: |
Coffee is one afilie most widely consumed beverages in the world and Brazil is the first coffee producer. The quality of roasted coffee used for beverage is related to its cbemical composition that is influenced by roast degree beyond otber features [1]. The roast degree bas a marked influence on its taste as a beverage. A ligbtly roasted arabica, for instance, will sbow maximum acidity, tbinness body and possibly insufficiently develop flavour. As tbe roast leveI increases, so tbe acidity declines, the strength or body in the cup increases, and tbe flavour improves to a point beyond wbicb it deteriorates again into bitterness [2]. In tbis work the aim was to evaluate the differences in coffee compositions roasted witb distints roast degree by resonance nuclear magnetic spectroscopy and principal components analysis. We tried to work with tbe largest importance components in contribution for to discriminate between tbe roasted coffees, like trigonelline, caffeine and chlorogenic acids [3]. |
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Palavras-Chave: |
PCA; RMN. |
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Thesagro: |
Café; Qualidade. |
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Categoria do assunto: |
-- |
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Marc: |
LEADER 01588naa a2200205 a 4500
001 1028929
005 2009-07-16
008 2003 bl --- 0-- u #d
100 1 $aTAVARES, L. A.
245 $aAnalysis of coffee´s roating degree trough 1H NMR and PCA.
260 $c2003
520 $aCoffee is one afilie most widely consumed beverages in the world and Brazil is the first coffee producer. The quality of roasted coffee used for beverage is related to its cbemical composition that is influenced by roast degree beyond otber features [1]. The roast degree bas a marked influence on its taste as a beverage. A ligbtly roasted arabica, for instance, will sbow maximum acidity, tbinness body and possibly insufficiently develop flavour. As tbe roast leveI increases, so tbe acidity declines, the strength or body in the cup increases, and tbe flavour improves to a point beyond wbicb it deteriorates again into bitterness [2]. In tbis work the aim was to evaluate the differences in coffee compositions roasted witb distints roast degree by resonance nuclear magnetic spectroscopy and principal components analysis. We tried to work with tbe largest importance components in contribution for to discriminate between tbe roasted coffees, like trigonelline, caffeine and chlorogenic acids [3].
650 $aCafé
650 $aQualidade
653 $aPCA
653 $aRMN
700 1 $aFERREIRA, A. G.
700 1 $aFIRMINO, A.
700 1 $aMATTOSO, L. H. C.
773 $tIn: ENCONTRO LUSO-BRASILEIRO DE RMN, 2. set. 2003, Sintra, Portugal. Oral communications... Sintra, 2003. Ref. O17-NP.
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