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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: |
23/01/2013 |
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Data da última atualização: |
23/01/2013 |
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Tipo da produção científica: |
Resumo em Anais de Congresso |
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Autoria: |
ROSA, S. D. V. F. da; FREITAS, M. N.; PEREIRA, C. C. |
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Afiliação: |
STTELA DELLYZETE VEIGA F DA ROSA, SAPC; MARCELLA N. FREITAS, UNIVERSIDADE FEDERAL DE LAVRAS; CRISTIANE C. PEREIRA, UNIVERSIDADE FEDERAL DE LAVRAS. |
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Título: |
Physiological markers for quality coffee beverage. |
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Ano de publicação: |
2012 |
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Fonte/Imprenta: |
In: INTERNATIONAL CONFERENCE ON COFFEE SCIENCE, 24., 2012, San José, Costa Rica. Programme & abstracts... Costa Rica: ASIC, 2012. |
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Páginas: |
p. 33 |
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Idioma: |
Inglês |
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Conteúdo: |
Physiological tests, such as germination, 2,3,5-triphenyltetrazolium chloride (TTC), electrical conductivity (CE) and potassium leaching (LK) are used in the seed industry to assess seed quality after processing and drying. The quality of coffee beverage is also affected by the processes in the post-harvest, since they may affect the chemical composition of the flavor and aroma precursors of coffee brew. Thus, physiological and biochemical fast, accurate, economical tests and easy standardization can constitute viable alternatives for assessing the quality of the drink. However, physiological and biochemical approaches to evaluate the quality of drinking coffee are rare. |
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Palavras-Chave: |
Coffee. |
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Categoria do assunto: |
-- |
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Marc: |
LEADER 01198nam a2200157 a 4500
001 1946125
005 2013-01-23
008 2012 bl uuuu u00u1 u #d
100 1 $aROSA, S. D. V. F. da
245 $aPhysiological markers for quality coffee beverage.$h[electronic resource]
260 $aIn: INTERNATIONAL CONFERENCE ON COFFEE SCIENCE, 24., 2012, San José, Costa Rica. Programme & abstracts... Costa Rica: ASIC$c2012
300 $ap. 33
520 $aPhysiological tests, such as germination, 2,3,5-triphenyltetrazolium chloride (TTC), electrical conductivity (CE) and potassium leaching (LK) are used in the seed industry to assess seed quality after processing and drying. The quality of coffee beverage is also affected by the processes in the post-harvest, since they may affect the chemical composition of the flavor and aroma precursors of coffee brew. Thus, physiological and biochemical fast, accurate, economical tests and easy standardization can constitute viable alternatives for assessing the quality of the drink. However, physiological and biochemical approaches to evaluate the quality of drinking coffee are rare.
653 $aCoffee
700 1 $aFREITAS, M. N.
700 1 $aPEREIRA, C. C.
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