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Registro Completo |
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Biblioteca(s): |
Embrapa Café. |
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Data corrente: |
19/02/2024 |
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Data da última atualização: |
19/02/2024 |
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Tipo da produção científica: |
Artigo em Periódico Indexado |
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Autoria: |
MATIAS, G. C.; BOREM, F. M.; ALVES, A. P. de C.; HAEBERLIN, L.; SANTOS, C. M. dos; ROSA, S. D. V. F. da. |
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Afiliação: |
GABRIEL CARVALHO MATIAS, UNIVERSIDADE FEDERAL DE LAVRAS; FLÁVIO MEIRA BOREM, UNIVERSIDADE FEDERAL DE LAVRAS; ANA PAULA DE CARVALHO ALVES, UNIVERSIDADE FEDERAL DE LAVRAS; LUANA HAEBERLIN, UNIVERSIDADE FEDERAL DE LAVRAS; CLAUDIA 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 physical properties of coffee beans with different qualities. |
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Ano de publicação: |
2023 |
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Fonte/Imprenta: |
Eureka: Life Sciences, n. 5, 2023. |
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Idioma: |
Inglês |
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Conteúdo: |
The quality of coffee stars in the field, and goes through the harvesting and post-harvesting processes, and continues to storage and transportation. The storage of coffee beans aims to stock a product for a certain period of time. However, factors such as quality and metabo-lism of the grain, water content, environmental conditions of the warehouse, type of packaging, and storage time inf luence the maintenance of these characteristics, and may negatively affect sensory aspects of the beverage. The use of high-barrier packaging or refrigerated storage practices are alternatives that can ensure grain quality during storage. Thus, the objective of the present study was to evaluate the behavior of raw coffee beans, of different processing and quality levels, packed in impermeable packages and stored in a refrigerated environment. The specialty coffees were previously sampled and characterized as to the drink, with two lots (one of natural coffee and the other of pulped natural coffee) evaluated with a score of 82points, and another lot of natural coffee evaluated with a score of 84points. They were packed in two types of packaging: moisture and gas permeable, and gas, moisture, and light impermeable. The beans were stored in ambient con-ditions without temperature control and in refrigerated environments. The CO2 concentration inside the packaging was measured, and the physical analyses – water content, color, and apparent specific mass – were performed. According to the results there is less variation in the water content and coloration of the grains stored in high barrier packages. The storage of the beans in refrigerated condition and in high barrier packing is efficient in the retarding of the loss of quality of the coffees during the nine months of the experiment. MenosThe quality of coffee stars in the field, and goes through the harvesting and post-harvesting processes, and continues to storage and transportation. The storage of coffee beans aims to stock a product for a certain period of time. However, factors such as quality and metabo-lism of the grain, water content, environmental conditions of the warehouse, type of packaging, and storage time inf luence the maintenance of these characteristics, and may negatively affect sensory aspects of the beverage. The use of high-barrier packaging or refrigerated storage practices are alternatives that can ensure grain quality during storage. Thus, the objective of the present study was to evaluate the behavior of raw coffee beans, of different processing and quality levels, packed in impermeable packages and stored in a refrigerated environment. The specialty coffees were previously sampled and characterized as to the drink, with two lots (one of natural coffee and the other of pulped natural coffee) evaluated with a score of 82points, and another lot of natural coffee evaluated with a score of 84points. They were packed in two types of packaging: moisture and gas permeable, and gas, moisture, and light impermeable. The beans were stored in ambient con-ditions without temperature control and in refrigerated environments. The CO2 concentration inside the packaging was measured, and the physical analyses – water content, color, and apparent specific mass – were performed. According to the resul... Mostrar Tudo |
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Thesaurus Nal: |
Carbon dioxide; Coffee beans; Jute; Packaging; Refrigeration; Storage. |
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Categoria do assunto: |
-- |
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Marc: |
LEADER 02505naa a2200253 a 4500
001 2162111
005 2024-02-19
008 2023 bl uuuu u00u1 u #d
100 1 $aMATIAS, G. C.
245 $aEffect of storage conditions on the physical properties of coffee beans with different qualities.$h[electronic resource]
260 $c2023
520 $aThe quality of coffee stars in the field, and goes through the harvesting and post-harvesting processes, and continues to storage and transportation. The storage of coffee beans aims to stock a product for a certain period of time. However, factors such as quality and metabo-lism of the grain, water content, environmental conditions of the warehouse, type of packaging, and storage time inf luence the maintenance of these characteristics, and may negatively affect sensory aspects of the beverage. The use of high-barrier packaging or refrigerated storage practices are alternatives that can ensure grain quality during storage. Thus, the objective of the present study was to evaluate the behavior of raw coffee beans, of different processing and quality levels, packed in impermeable packages and stored in a refrigerated environment. The specialty coffees were previously sampled and characterized as to the drink, with two lots (one of natural coffee and the other of pulped natural coffee) evaluated with a score of 82points, and another lot of natural coffee evaluated with a score of 84points. They were packed in two types of packaging: moisture and gas permeable, and gas, moisture, and light impermeable. The beans were stored in ambient con-ditions without temperature control and in refrigerated environments. The CO2 concentration inside the packaging was measured, and the physical analyses – water content, color, and apparent specific mass – were performed. According to the results there is less variation in the water content and coloration of the grains stored in high barrier packages. The storage of the beans in refrigerated condition and in high barrier packing is efficient in the retarding of the loss of quality of the coffees during the nine months of the experiment.
650 $aCarbon dioxide
650 $aCoffee beans
650 $aJute
650 $aPackaging
650 $aRefrigeration
650 $aStorage
700 1 $aBOREM, F. M.
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 $tEureka: Life Sciences$gn. 5, 2023.
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Registro original: |
Embrapa Café (CNPCa) |
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Biblioteca |
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Registro |
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Registro Completo
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Biblioteca(s): |
Embrapa Agricultura Digital. |
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Data corrente: |
07/12/2007 |
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Data da última atualização: |
11/05/2017 |
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Tipo da produção científica: |
Artigo em Periódico Indexado |
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Circulação/Nível: |
Internacional - A |
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Autoria: |
MELO, R. C.; RIBEIRO, C.; MURRAY, C. S.; VELOSO, C. J. M.; SILVEIRA, C. H. da; NESHICH, G.; MEIRA JUNIOR, W.; CARCERONI, R. L.; SANTORO, M. M. |
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Afiliação: |
UFMG; UFMG; UFMG; UFMG; UFMG; GORAN NESHICH, CNPTIA; UFMG; UFMG; UFMG. |
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Título: |
Finding protein-protein interaction patterns by contact map matching. |
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Ano de publicação: |
2007 |
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Fonte/Imprenta: |
Genetics and Molecular Research, v. 6, n. 4, p. 946-963, 2007. |
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Idioma: |
Inglês |
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Conteúdo: |
We propose a novel method for defining patterns of contacts present in protein-protein complexes. A new use of the traditional contact maps (more frequently used for representation of the intra-chain contacts) is presented for analysis of inter-chain contacts. Using an algorithm based on image processing techniques, we can compare protein-protein interaction maps and also obtain a dissimilarity score between them. The same algorithm used to compare the maps can align the contacts of all the complexes and be helpful in the determination of a pattern of conserved interactions at the interfaces. We present an example for the application of this method by analyzing the pattern of interaction of bovine pancreatic trypsin inhibitors and trypsins, chymotrypsins, a thrombin, a matriptase, and a kallikrein - all classified as serine proteases. We found 20 contacts conserved in trypsins and chymotrypsins and 3 specific ones are present in all the serine protease complexes studied. The method was able to identify important contacts for the protein family studied and the results are in agreement with the literature. |
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Palavras-Chave: |
Bioinformática; Contact maps; Interação proteína-proteína; Mapas de contato; Serine proteases. |
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Thesaurus NAL: |
Bioinformatics; protein-protein interactions; Serine proteinases. |
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Categoria do assunto: |
X Pesquisa, Tecnologia e Engenharia |
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URL: |
https://ainfo.cnptia.embrapa.br/digital/bitstream/item/159705/1/AP-Finding-2007.pdf
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Marc: |
LEADER 02034naa a2200313 a 4500
001 1000969
005 2017-05-11
008 2007 bl uuuu u00u1 u #d
100 1 $aMELO, R. C.
245 $aFinding protein-protein interaction patterns by contact map matching.$h[electronic resource]
260 $c2007
520 $aWe propose a novel method for defining patterns of contacts present in protein-protein complexes. A new use of the traditional contact maps (more frequently used for representation of the intra-chain contacts) is presented for analysis of inter-chain contacts. Using an algorithm based on image processing techniques, we can compare protein-protein interaction maps and also obtain a dissimilarity score between them. The same algorithm used to compare the maps can align the contacts of all the complexes and be helpful in the determination of a pattern of conserved interactions at the interfaces. We present an example for the application of this method by analyzing the pattern of interaction of bovine pancreatic trypsin inhibitors and trypsins, chymotrypsins, a thrombin, a matriptase, and a kallikrein - all classified as serine proteases. We found 20 contacts conserved in trypsins and chymotrypsins and 3 specific ones are present in all the serine protease complexes studied. The method was able to identify important contacts for the protein family studied and the results are in agreement with the literature.
650 $aBioinformatics
650 $aprotein-protein interactions
650 $aSerine proteinases
653 $aBioinformática
653 $aContact maps
653 $aInteração proteína-proteína
653 $aMapas de contato
653 $aSerine proteases
700 1 $aRIBEIRO, C.
700 1 $aMURRAY, C. S.
700 1 $aVELOSO, C. J. M.
700 1 $aSILVEIRA, C. H. da
700 1 $aNESHICH, G.
700 1 $aMEIRA JUNIOR, W.
700 1 $aCARCERONI, R. L.
700 1 $aSANTORO, M. M.
773 $tGenetics and Molecular Research$gv. 6, n. 4, p. 946-963, 2007.
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Embrapa Agricultura Digital (CNPTIA) |
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