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Determination of the triacylglycerol composition of coffee beans by reverse-phase high-performance liquid chromatography
(Phytochemical Analysis, 2017)
Biospeckle activity in coffee seeds is associated non-destructively with seedling quality
(Wiley-Blackwell, 2017-03-01)
Seeds age during storage, resulting in a decline in germination and seedling quality. Seed quality tests are important to monitor this decline. However, such tests are usually destructive and require large seed numbers and ...
Biogenic amine profile in unripe Arabica coffee beans processed according to dry and wet methods
(American Chemical Society, 2016)
Maturation periods for Coffea arabica cultivars and their implications for yield and quality in Brazil
(2018-08-15)
BACKGROUND: Climatic conditions directly affect the maturation period of coffee plantations, affecting yield and beverage quality. The quality of coffee beverages is highly correlated with the length of fruit maturation, ...
Assessment of the management level of coffee farms at Alta Mogiana PaulistaAvaliação do grau de gestão dos cafezais da Alta Mogiana Paulista
(2020-01-01)
The world demand for high quality coffee is increasing, thus recognizing and promoting quality from the farms to the consumers. The farmer must follow the change in the coffee chain, which is very integrative. Once the ...
Processo de produção e processo de trabalho na cultura do café: uma comparação entre café commodity e café especial do Sul de Minas Gerais.
(Universidade Federal de São CarlosBRUFSCarPrograma de Pós-Graduação em Engenharia de Produção - PPGEP, 2007-02-27)
The main objective of the present work is to verify life and work conditions of the
workers of the commodity coffee cultivation and of the special coffee in the
South of Minas Gerais, a region representing approximately ...
Influência do tempo de armazenagem na cor dos grãos de café pré-processados por "via seca" e "via úmida"Influence of storage time in color of natural and washed coffee grains
(Editora da Universidade Federal de Lavras, 2003)
Mid infrared spectroscopy and chemometrics as tools for the classification of roasted coffees by cup quality
(Universidade Federal de Minas GeraisBrasilFAR - DEPARTAMENTO DE ALIMENTOSICX - DEPARTAMENTO DE QUÍMICAUFMG, 2017)