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Registro Completo |
Biblioteca(s): |
Embrapa Meio Norte / UEP-Parnaíba; Embrapa Pantanal; Embrapa Unidades Centrais. |
Data corrente: |
04/09/1998 |
Data da última atualização: |
11/08/2004 |
Autoria: |
LAZZAROTTO, C.; PEIXOTO, P. P. P. |
Título: |
Estação meteorológica da EMBRAPA-CPAO. |
Ano de publicação: |
1995 |
Fonte/Imprenta: |
Dourados: EMBRAPA-CPAO, 1995. |
Páginas: |
24 p. |
Série: |
(EMBRAPA-CPAO. Documentos, 6). |
Idioma: |
Português |
Conteúdo: |
Estacao meteorológica; Elementos climáticos importantes; Temperatura do ar; Temperatura do solo; Pressão atmosférica; Temperatura na relva; Direção e velocidade do vento; Umidade do ar; Insolação; Precipitação pluviométrica ou chuva; Evaporação; Abrigo meteorológico. |
Palavras-Chave: |
CPAO; Estacao; Estacao meteorologica; Meteorological stations; Station. |
Thesagro: |
Clima; Meteorologia. |
Thesaurus Nal: |
climate; meteorology. |
Categoria do assunto: |
-- |
Marc: |
LEADER 00908nam a2200253 a 4500 001 1111087 005 2004-08-11 008 1995 bl uuuu u0uu1 u #d 100 1 $aLAZZAROTTO, C. 245 $aEstação meteorológica da EMBRAPA-CPAO. 260 $aDourados: EMBRAPA-CPAO$c1995 300 $a24 p. 490 $a(EMBRAPA-CPAO. Documentos, 6). 520 $aEstacao meteorológica; Elementos climáticos importantes; Temperatura do ar; Temperatura do solo; Pressão atmosférica; Temperatura na relva; Direção e velocidade do vento; Umidade do ar; Insolação; Precipitação pluviométrica ou chuva; Evaporação; Abrigo meteorológico. 650 $aclimate 650 $ameteorology 650 $aClima 650 $aMeteorologia 653 $aCPAO 653 $aEstacao 653 $aEstacao meteorologica 653 $aMeteorological stations 653 $aStation 700 1 $aPEIXOTO, P. P. P.
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Registro original: |
Embrapa Unidades Centrais (AI-SEDE) |
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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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Embrapa Café (CNPCa) |
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