Data/hora: 08/06/2024 11:07:25

Biblioteca(s): | Embrapa Café.
Data corrente: | 23/01/2013
Data da última atualização: | 23/01/2013
Autoria: | ROSA, S. D. V. F. da; FREITAS, M. N.; PEREIRA, C. C.
Afiliação: | STTELA DELLYZETE VEIGA F DA ROSA, SAPC; MARCELLA N. FREITAS, UNIVERSIDADE FEDERAL DE LAVRAS; CRISTIANE C. PEREIRA, UNIVERSIDADE FEDERAL DE LAVRAS.
Título: | Physiological markers for quality coffee beverage.
Ano de publicação: | 2012
Fonte/Imprenta: | In: INTERNATIONAL CONFERENCE ON COFFEE SCIENCE, 24., 2012, San José, Costa Rica. Programme & abstracts... Costa Rica: ASIC, 2012.
Páginas: | p. 33
Idioma: | Inglês
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.
Palavras-Chave: | Coffee.
Categoria do assunto: | --
Registro original: | Embrapa Café (CNPCa)
Exemplares: | CNPCa - (770-1) - UPC - RA - DD -  -  -  - DIS