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Registros recuperados : 24 | |
1. | | MACHADO, C. T. de T.; MACHADO, A. T.; REIS JUNIOR, F. B. dos; VILELA, A. L. Acumulacao de nitrogenio, fosforo e zinco em indices de eficiencia de utilizacao e translocacao de nutrientes em milho submetido a dois niveis de adubacao nitrogenada. In: REUNIAO BRASILEIRA DE FERTILIDADE DO SOLO E NUTRICAO DE PLANTAS, 26.; REUNIAO BRASILEIRA SOBRE MICORRIZAS, 10.; SIMPOSIO BRASILEIRO DE MICROBIOLOGIA DO SOLO, 8.; REUNIAO BRASILEIRA DE BIOLOGIA DO SOLO, 5., 2004, Lages, SC. FertBio 2004: avaliacao das conquistas: bases para estrategias futuras. Lages: [s. n.], 2004. nao paginado. Biblioteca(s): Embrapa Cerrados. |
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2. | | SOUZA, A. C. de; ROSA, S. D. V. F. da; VILELA, A. L.; FIGUEIREDO, M. A. de; VILELA, A. L. de O.; STÉPHANO FILHO, R.; CARVALHO, M. A. de F. Big coffee VL: seed desiccation tolerance, sieve classification, and physiological quality. Coffee Science, Lavras, v. 13, n. 4, p. 510 - 518, oct./dec. 2018 Título em português: Big coffee VL: tolerância a dessecação de sementes, classificação em peneiras e qualidade fisiológica. Biblioteca(s): Embrapa Café. |
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3. | | FIGUEIREDO, A. G.; ROSA, S. D. V. F. da; CLEMENTE, A. C. S.; MALTA, M. R.; VILELA, A. L. Antioxidant enzyme expression and its relationship to coffee beans quality. In: INTERNATIONAL CONFERENCE ON COFFEE SCIENCE, 26., 2016, Kunming,Yunnan, China. Proceedings... ASIC - Association for Science and Information on Coffee, 2016. p. 246. Biblioteca(s): Embrapa Café. |
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6. | | VILELA, A. L. O.; ROSA, S. D. V. F. da; COELHO, S. V. B.; PEREIRA, C. C.; SOUZA, A. C. de; RIBEIRO, F. A. S. Acclimatization of coffee seedlings obtained from zygotic embryos of aged seeds. Australian Journal of Crop Science, v. 16, n. 9, p.112-1134, 2022. Biblioteca(s): Embrapa Café. |
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8. | | RICALDONI, M. A.; ROSA, S. D. V. F. da; CARDOSO, F. P.; FIGUEIREDO, M. A. de; VILELA, A. L.; COELHO, S. V. B.; FÁVARIS, N. A. B. Antioxidant effect of cathodic water on seeds. Ciência rural, v. 50, n. 6, e20180474, 2020. Título em português: Ação antioxidante da água catódica em sementes. Biblioteca(s): Embrapa Café. |
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9. | | ABREU, G. F. de; ROSA, S. D. V. F. da; MALTA, M. R.; CLEMENTE, A. da C. S.; VILELA, A. L.; PEREIRA, R. W. Antioxidant enzymes preserving coffee quality in refrigerate environment. Biotecnología Vegetal, v. 18, n. 3, p. 151-159, julio-septiembre, 2018 Título em espanhol: Enzimas antioxidantes preservan la calidad del café en ambiente refrigerado. Biblioteca(s): Embrapa Café. |
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10. | | FIGUEIREDO, M. A.; ROSA, S. D. V. F. da; CLEMENTE, A. C. S.; CARVALHO, C. P.; RICALDONI, M. A.; VILELA, A. L. Cathodic and catalase enzyme protection in coffee seeds uner different cryopreservation protocols. In: INTERNATIONAL CONFERENCE ON COFFEE SCIENCE, 26., 2016, Kunming,Yunnan, China. Proceedings... ASIC - Association for Science and Information on Coffee, 2016. p. 124. Biblioteca(s): Embrapa Café. |
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12. | | FREIRE, I. S.; MIRANDA-VILELA, A. L.; FASCINELI, M. L.; OLIVEIRA FILHO, E. C. de; MARTINS, E. S.; PONTES, R. G. M. S. de; GRISOLIA, C. K. Genotoxic evaluation in Oreochromis niloticus (Fish: Characidae) of recombinant spore-crystal complexes Cry1Ia, Cry10Aa and Cry1Ba6 from Bacillus thuringiensis. Ecotoxicology, v. 23, p. 267-272, 2014. Biblioteca(s): Embrapa Cerrados; Embrapa Recursos Genéticos e Biotecnologia. |
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13. | | MOREIRA, W. A.; MAGALHÃES, E. E. de; KARASWA, M.; PEREIRA, A. V. da S.; LOPES, D. B.; VILELA, A. L. G. Eficácia agronômica de fungicidas no controle da antracnose em mangueira irrigada no Vale do Submédio São Francisco. In: SEMINÁRIO BRASILEIRO DE PRODUÇÃO INTEGRADA DE FRUTAS, 8., 2006, Vitória. Anais... Vitória: INCAPER, 2006. p. 186-187. Biblioteca(s): Embrapa Semiárido. |
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14. | | RIVERO-WENDT, C. L. G.; BORGES, A. C.; OLIVEIRA FILHO, E. C. de; MIRANDA-VILELA, A. L.; FERREIRA, M. F. N.; GRISOLIA, C. K. Effects of 17α-methyltestosterone on the reproduction of the freshwater snail Biomphalaria glabrata. Genetics and Molecular Research, v. 13, n. 1, p. 605-615, 2014. Biblioteca(s): Embrapa Cerrados. |
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15. | | VILELA, A. L.; ROSA, S. D. V. F. da; SOUZA, A. C. de; CARDOSO, D. B.; SOUZA, L. N. C. de; STÉPHANO FILHO, R. Caracterização física e fisiológica de sementes do cafeeiro Big coffe. In: CONGRESSO DE INICIAÇÃO CIENTÍFICA DA UFLA, 29., 2016, Lavras. [Anais...] Lavras: Universidade Federal de Lavras, 2016. Biblioteca(s): Embrapa Café. |
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16. | | ABREU, G. F.; ROSA, S. D. V. F. da; COELHO, S. V. B.; PEREIRA, C. C.; MALTA, M. R.; FANTAZZINI, T. B.; VILELA, A. L. Influence of hulling and storage conditions on maintaining coffee quality. Anais da Academia Brasileira de Ciências, v. 95, n. 4, 2023. 12 p. Biblioteca(s): Embrapa Café. |
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17. | | JIMENEZ, E. J. M.; MARTINS, P. M. M.; VILELA, A. L. de O.; BATISTA, N. N.; ROSA, S. D. V. F. da; DIAS, D. R.; SCHWAN, R. F. Influence of anaerobic fermentation and yeast inoculation on the viability, chemical composition, and quality of coffee. Food Bioscience, v. 51, 102218, 2023. 9 p. Biblioteca(s): Embrapa Café. |
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18. | | VILELA, A. L.; OLIVEIRA, T. P.; ROSA, S. D. V. F. da; CARDOSO, D. B.; SOUZA, L. N. C.; STETPHANO FILHO, R.; SILVA, J. A. Sementes de Big Coffee: estudos preliminares da tolerância à dessecação e caracterização física. In: CONGRESSO BRASILEIRO DE PESQUISAS CAFEEIRAS, 42., 2016, Serra Negra, SP. Produzir mais café, com economia, só com boa tecnologia: trabalhos apresentados. Varginha: Fundação Procafé, 2016. 466 p. Biblioteca(s): Embrapa Café. |
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20. | | CARVALHO, M. V. de; MORAES, P. I. C.; COELHO, S. V. B.; FIGUEIREDO, M. A. de; VILELA, A. L. O.; SOUZA, A. C. de; ROSA, S. D. V. F. da. Accelerated aging test for coffee seeds requires higher temperature. Australian Journal of Crop Science, v. 17, n. 6, 2023. 8 p. Biblioteca(s): Embrapa Café. |
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Registros recuperados : 24 | |
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Registro Completo
Biblioteca(s): |
Embrapa Café. |
Data corrente: |
29/11/2022 |
Data da última atualização: |
29/11/2022 |
Tipo da produção científica: |
Artigo em Periódico Indexado |
Circulação/Nível: |
A - 2 |
Autoria: |
JIMENEZ, E. J. M.; MARTINS, P. M. M.; VILELA, A. L. de O.; BATISTA, N. N.; ROSA, S. D. V. F. da; DIAS, D. R.; SCHWAN, R. F. |
Afiliação: |
EMERSON JOSUE MARTINEZ JIMENEZ, UNIVERSIDADE FEDERAL DE LAVRAS; PAMELA MYNSEN MACHADO MARTINS, UNIVERSIDADE FEDERAL DE LAVRAS; ANA LUIZA DE OLIVEIRA VILELA, UNIVERSIDADE FEDERAL DE LAVRAS; NADIA NARA BATISTA, UNIVERSIDADE FEDERAL DE LAVRAS; STTELA DELLYZETE VEIGA F DA ROSA, CNPCa; DISNEY RIBEIRO DIAS, UNIVERSIDADE FEDERAL DE LAVRAS; ROSANE FREITAS SCHWAN, UNIVERSIDADE FEDERAL DE LAVRAS. |
Título: |
Influence of anaerobic fermentation and yeast inoculation on the viability, chemical composition, and quality of coffee. |
Ano de publicação: |
2023 |
Fonte/Imprenta: |
Food Bioscience, v. 51, 102218, 2023. |
Páginas: |
9 p. |
DOI: |
https://doi.org/10.1016/j.fbio.2022.102218 |
Idioma: |
Inglês |
Conteúdo: |
Microbial metabolites produced during fermentation migrate into the coffee and can influence the decrease in seed viability and coffee quality. This study evaluated the effects of physiological changes in seed viability on the sensory quality of the beverage using starter cultures through self-induced anaerobic fermentation (SIAF) in Coffea arabica L. for natural and pulped coffee. The yeasts were monitored by real-time polymerase chain reaction (qPCR). High-performance liquid chromatography (HPLC) detected citric, malic, and succinic acids in all fermented coffees. Furthermore, lactic acid was mainly identified in those coffees processed by the SIAF method. Volatile compounds (40) were detected by gas chromatography-mass spectrometry (GC-MS). Alterations in physiological quality were identified, with decreased embryonic viability and cell membrane damage by tetrazolium and electrical conductivity tests. All fermented coffees obtained scores above 80 points. The Torulospora delbrueckii yeast got the best score (86.50) in pulped coffee, and the Candida parapsilosis yeast received the highest score (85.90) in the natural coffee using the SIAF method. The coffees were characterized by aromas and flavors of citrus, caramel, honey, chocolate, and chestnut. The coffee fermentation process with yeast inoculation affected the coffee bean viability but not the beverage's sensory quality, indicating that the use of yeast starters by SIAF favors the production of specialty coffees with differentiated sensory characteristics. MenosMicrobial metabolites produced during fermentation migrate into the coffee and can influence the decrease in seed viability and coffee quality. This study evaluated the effects of physiological changes in seed viability on the sensory quality of the beverage using starter cultures through self-induced anaerobic fermentation (SIAF) in Coffea arabica L. for natural and pulped coffee. The yeasts were monitored by real-time polymerase chain reaction (qPCR). High-performance liquid chromatography (HPLC) detected citric, malic, and succinic acids in all fermented coffees. Furthermore, lactic acid was mainly identified in those coffees processed by the SIAF method. Volatile compounds (40) were detected by gas chromatography-mass spectrometry (GC-MS). Alterations in physiological quality were identified, with decreased embryonic viability and cell membrane damage by tetrazolium and electrical conductivity tests. All fermented coffees obtained scores above 80 points. The Torulospora delbrueckii yeast got the best score (86.50) in pulped coffee, and the Candida parapsilosis yeast received the highest score (85.90) in the natural coffee using the SIAF method. The coffees were characterized by aromas and flavors of citrus, caramel, honey, chocolate, and chestnut. The coffee fermentation process with yeast inoculation affected the coffee bean viability but not the beverage's sensory quality, indicating that the use of yeast starters by SIAF favors the production of specialty coffees with... Mostrar Tudo |
Thesagro: |
Coffea Arábica. |
Thesaurus NAL: |
Anaerobic conditions; Fermentation; Seed quality. |
Categoria do assunto: |
-- |
URL: |
https://ainfo.cnptia.embrapa.br/digital/bitstream/doc/1148954/1/Influence-of-anaerobic-fermentation-and-yeast-inoculation-on-the-viability.pdf
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Marc: |
LEADER 02355naa a2200265 a 4500 001 2148954 005 2022-11-29 008 2023 bl uuuu u00u1 u #d 024 7 $ahttps://doi.org/10.1016/j.fbio.2022.102218$2DOI 100 1 $aJIMENEZ, E. J. M. 245 $aInfluence of anaerobic fermentation and yeast inoculation on the viability, chemical composition, and quality of coffee.$h[electronic resource] 260 $c2023 300 $a9 p. 520 $aMicrobial metabolites produced during fermentation migrate into the coffee and can influence the decrease in seed viability and coffee quality. This study evaluated the effects of physiological changes in seed viability on the sensory quality of the beverage using starter cultures through self-induced anaerobic fermentation (SIAF) in Coffea arabica L. for natural and pulped coffee. The yeasts were monitored by real-time polymerase chain reaction (qPCR). High-performance liquid chromatography (HPLC) detected citric, malic, and succinic acids in all fermented coffees. Furthermore, lactic acid was mainly identified in those coffees processed by the SIAF method. Volatile compounds (40) were detected by gas chromatography-mass spectrometry (GC-MS). Alterations in physiological quality were identified, with decreased embryonic viability and cell membrane damage by tetrazolium and electrical conductivity tests. All fermented coffees obtained scores above 80 points. The Torulospora delbrueckii yeast got the best score (86.50) in pulped coffee, and the Candida parapsilosis yeast received the highest score (85.90) in the natural coffee using the SIAF method. The coffees were characterized by aromas and flavors of citrus, caramel, honey, chocolate, and chestnut. The coffee fermentation process with yeast inoculation affected the coffee bean viability but not the beverage's sensory quality, indicating that the use of yeast starters by SIAF favors the production of specialty coffees with differentiated sensory characteristics. 650 $aAnaerobic conditions 650 $aFermentation 650 $aSeed quality 650 $aCoffea Arábica 700 1 $aMARTINS, P. M. M. 700 1 $aVILELA, A. L. de O. 700 1 $aBATISTA, N. N. 700 1 $aROSA, S. D. V. F. da 700 1 $aDIAS, D. R. 700 1 $aSCHWAN, R. F. 773 $tFood Bioscience$gv. 51, 102218, 2023.
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