01303nam a2200241 a 450000100080000000500110000800800410001910000140006024501170007426001620019130000110035352004790036465300270084365300180087065300110088865300230089965300390092270000170096170000180097870000240099670000250102070000160104519462302013-02-01       2012    bl uuuu     u00u1 u    #d1 aSAATH, R.  aSensory quality alterations and activity of lea proteins during the coffee beans storage.h[electronic resource]  aIn: INTERNATIONAL CONFERENCE ON COFFEE SCIENCE, 24., 2012, Costa Rica. Programme & abstracts. [S.l.]: Association for Science and Information on Coffeec2012  ap. 137  aThe intrinsic quality of coffee is an important factor for the price determination at market. The main quality changes of coffee beans during the storage period are associated to fluctuations in temperature and relative humidity of the storage environment that affect the intensity and speed of the grain deterioration. The oxidative process occurs when there is imbalance between the antioxidant defense system and the production of reactive species of oxygen and nitrogen.  aArmazenamento do café  aCafé arabica  aCoffee  aQualidade do grão  aQualidade fisiológica e sensorial1 aGIOMO, G. S.1 aBORÉM, F. M.1 aBIAGGIONI, M. A. M.1 aROSA, S. D. V. F. da1 aBROETTO, F.