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Registro Completo |
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Biblioteca(s): |
Embrapa Café. |
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Data corrente: |
08/05/2012 |
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Data da última atualização: |
08/05/2012 |
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Tipo da produção científica: |
Artigo em Anais de Congresso |
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Autoria: |
MATIELLO, J. B.; ALMEIDA, S. R.; CARVALHO, C. H. S. de; FERREIRA, R. A. |
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Afiliação: |
MAPA/FUNDAÇÃO PROCAFÉ; MAPA/FUNDAÇÃO PROCAFÉ; CARLOS HENRIQUE S DE CARVALHO, SAPC; MAPA/FUNDAÇÃO PROCAFÉ. |
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Título: |
Comportamento de progênies de café com resistência à ferrugem do cafeeiro no Sul do Estado de Minas Gerais. |
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Ano de publicação: |
2009 |
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Fonte/Imprenta: |
In: CONGRESSO BRASILEIRO DE PESQUISAS CAFEEIRAS, 35., 2009, Araxá. Anais... Brasília, DF: Embrapa Café, 2009. |
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Idioma: |
Português |
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Palavras-Chave: |
Controle; Melhoramento genético. |
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Thesagro: |
Café; Doença; Ferrugem. |
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Categoria do assunto: |
-- |
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URL: |
https://ainfo.cnptia.embrapa.br/digital/bitstream/item/58956/1/Comportamento-de-progenies-de-cafe-com-resistencia.pdf
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Marc: |
LEADER 00669nam a2200193 a 4500
001 1924096
005 2012-05-08
008 2009 bl uuuu u00u1 u #d
100 1 $aMATIELLO, J. B.
245 $aComportamento de progênies de café com resistência à ferrugem do cafeeiro no Sul do Estado de Minas Gerais.$h[electronic resource]
260 $aIn: CONGRESSO BRASILEIRO DE PESQUISAS CAFEEIRAS, 35., 2009, Araxá. Anais... Brasília, DF: Embrapa Café$c2009
650 $aCafé
650 $aDoença
650 $aFerrugem
653 $aControle
653 $aMelhoramento genético
700 1 $aALMEIDA, S. R.
700 1 $aCARVALHO, C. H. S. de
700 1 $aFERREIRA, R. A.
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Registro original: |
Embrapa Café (CNPCa) |
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 | Acesso ao texto completo restrito à biblioteca da Embrapa Café. Para informações adicionais entre em contato com biblioteca@embrapa.br. |
Registro Completo
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Biblioteca(s): |
Embrapa Café. |
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Data corrente: |
09/10/2023 |
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Data da última atualização: |
09/10/2023 |
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Tipo da produção científica: |
Artigo em Periódico Indexado |
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Circulação/Nível: |
A - 2 |
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Autoria: |
BORÉM, F. M.; MATIAS, G. C.; ALVES, A. P. de C.; HAEBERLIN, L.; SANTOS, C. M. dos; ROSA, S. D. V. F. da. |
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Afiliação: |
FLÁVIO MEIRA BORÉM, UNIVERSIDADE FEDERAL DE LAVRAS; GABRIEL CARVALHO MATIAS, UNIVERSIDADE FEDERAL DE LAVRAS; ANA PAULA DE CARVALHO ALVES, UNIVERSIDADE FEDERAL DE LAVRAS; LUANA HAEBERLIN, UNIVERSIDADE FEDERAL DE LAVRAS; CLÁUDIA MENDES DOS SANTOS, UNIVERSIDADE FEDERAL DE LAVRAS; STTELA DELLYZETE VEIGA F DA ROSA, CNPCa. |
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Título: |
Effect of storage conditions on the chemical and sensory quality of pulped natural coffee. |
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Ano de publicação: |
2023 |
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Fonte/Imprenta: |
Journal of Stored Products Research, v. 104, 102183, 2023. |
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Páginas: |
10p. |
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DOI: |
https://doi.org/10.1016/j.jspr.2023.102183 |
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Idioma: |
Português |
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Conteúdo: |
Due to the social and economic importance of specialty coffees, there is a constant effort to develop storage techniques for green coffee beans that effectively preserve the chemical and sensory quality of the product. The objective of this study was to evaluate how the application of cooling along with the use of high-barrier packaging affects the quality of pulped natural coffee over nine months of storage. Commercial pulped coffee beans (Coffea arabica L.) classified as specialty coffee (82 points on the SCA scale) were purchased. They were stored under two environment conditions (controlled cool temperature, and un-controlled ambient conditions) in two packages (one permeable - jute; and the other impermeable - high barrier to gases, light, and water vapor). The sensory and chemical quality of the stored beans was evaluated at the beginning and at six and nine months during storage. The results of sensory analysis indicate that the quality of the samples stored in a refrigerated environment in high-barrier packaging was preserved, and the beans did not exhibit defects after 9 months of storage. Regarding chemical quality of the beans, the high-barrier packaging was able to preserve the fatty acid composition of the green coffee beans, regardless of the storage environment. However, only the refrigerated environment along with this packaging preserved the bioactive compounds of the green coffee beans. The results are promising for creating better storage conditions of the beans, provided by the packaging and/or temperature conditions over time. MenosDue to the social and economic importance of specialty coffees, there is a constant effort to develop storage techniques for green coffee beans that effectively preserve the chemical and sensory quality of the product. The objective of this study was to evaluate how the application of cooling along with the use of high-barrier packaging affects the quality of pulped natural coffee over nine months of storage. Commercial pulped coffee beans (Coffea arabica L.) classified as specialty coffee (82 points on the SCA scale) were purchased. They were stored under two environment conditions (controlled cool temperature, and un-controlled ambient conditions) in two packages (one permeable - jute; and the other impermeable - high barrier to gases, light, and water vapor). The sensory and chemical quality of the stored beans was evaluated at the beginning and at six and nine months during storage. The results of sensory analysis indicate that the quality of the samples stored in a refrigerated environment in high-barrier packaging was preserved, and the beans did not exhibit defects after 9 months of storage. Regarding chemical quality of the beans, the high-barrier packaging was able to preserve the fatty acid composition of the green coffee beans, regardless of the storage environment. However, only the refrigerated environment along with this packaging preserved the bioactive compounds of the green coffee beans. The results are promising for creating better storage conditions of the... Mostrar Tudo |
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Thesaurus NAL: |
Chemical analysis; Coffee beans; Coffee pulp; Fatty acids; Storage conditions; Storage quality; Volatile compounds. |
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Categoria do assunto: |
-- |
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Marc: |
LEADER 02440naa a2200289 a 4500
001 2157160
005 2023-10-09
008 2023 bl uuuu u00u1 u #d
024 7 $ahttps://doi.org/10.1016/j.jspr.2023.102183$2DOI
100 1 $aBORÉM, F. M.
245 $aEffect of storage conditions on the chemical and sensory quality of pulped natural coffee.$h[electronic resource]
260 $c2023
300 $a10p.
520 $aDue to the social and economic importance of specialty coffees, there is a constant effort to develop storage techniques for green coffee beans that effectively preserve the chemical and sensory quality of the product. The objective of this study was to evaluate how the application of cooling along with the use of high-barrier packaging affects the quality of pulped natural coffee over nine months of storage. Commercial pulped coffee beans (Coffea arabica L.) classified as specialty coffee (82 points on the SCA scale) were purchased. They were stored under two environment conditions (controlled cool temperature, and un-controlled ambient conditions) in two packages (one permeable - jute; and the other impermeable - high barrier to gases, light, and water vapor). The sensory and chemical quality of the stored beans was evaluated at the beginning and at six and nine months during storage. The results of sensory analysis indicate that the quality of the samples stored in a refrigerated environment in high-barrier packaging was preserved, and the beans did not exhibit defects after 9 months of storage. Regarding chemical quality of the beans, the high-barrier packaging was able to preserve the fatty acid composition of the green coffee beans, regardless of the storage environment. However, only the refrigerated environment along with this packaging preserved the bioactive compounds of the green coffee beans. The results are promising for creating better storage conditions of the beans, provided by the packaging and/or temperature conditions over time.
650 $aChemical analysis
650 $aCoffee beans
650 $aCoffee pulp
650 $aFatty acids
650 $aStorage conditions
650 $aStorage quality
650 $aVolatile compounds
700 1 $aMATIAS, G. C.
700 1 $aALVES, A. P. de C.
700 1 $aHAEBERLIN, L.
700 1 $aSANTOS, C. M. dos
700 1 $aROSA, S. D. V. F. da
773 $tJournal of Stored Products Research$gv. 104, 102183, 2023.
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