| dc.creator | Chalfoun, Sára Maria | |
| dc.creator | Angélico, Caroline Lima | |
| dc.creator | Resende, Mário Lúcio Vilela de | |
| dc.date | 2019-06-03T16:35:06Z | |
| dc.date | 2019-06-03T16:35:06Z | |
| dc.date | 2018-01 | |
| dc.date.accessioned | 2023-09-28T20:08:49Z | |
| dc.date.available | 2023-09-28T20:08:49Z | |
| dc.identifier | CHALFOUN, S. M.; ANGÉLICO, C. L.; RESENDE, M. L. V. de. Brazilian coffee quality: cultural, microbiological and bioactivity aspects. World Journal of Research and Review, [S. l.], v. 6, n. 1, p. 50-58, Jan. 2018. | |
| dc.identifier | https://www.wjrr.org/download_data/WJRR0601019.pdf | |
| dc.identifier | http://repositorio.ufla.br/jspui/handle/1/34564 | |
| dc.identifier.uri | https://repositorioslatinoamericanos.uchile.cl/handle/2250/9045578 | |
| dc.description | The Brazilian coffee industry attentive to the
regrouping of the consumers in relation to the notion of
quality of the coffee and that this is depends on multiple
determinants one must consider factors that involve the steps
from pre-harvest to storageundergoes a deep transformation
in all coffee chain. Good practice programs, applied along the
productive process has repercussion on the microbiological,
physical and chemical characteristics translated by the quality
of the final product regarding the sensorial and safety
standards. Research has been progressively pursuing the
improvement of quality techniques and producers have been
proactive in all stages of productivity and industrialization,
readily absorbing the new technologies generated by the
research. Thus, production standards have been designed
according to the world demands of quality in a holistic way
that involves in addition to the quality of the final product, the
quality of the activity by socio-environmental aspects. | |
| dc.language | en_US | |
| dc.publisher | World Journal of Research and Review | |
| dc.rights | restrictAccess | |
| dc.source | World Journal of Research and Review | |
| dc.subject | Boas práticas de processamento | |
| dc.subject | Compostos bioativos | |
| dc.subject | Coffee - Quality | |
| dc.subject | Coffee - Pre-harvest | |
| dc.subject | Coffee - Storage | |
| dc.subject | Good agricultural practices | |
| dc.subject | Good processing practices | |
| dc.subject | Bioactive compounds | |
| dc.subject | Café - Qualidade | |
| dc.subject | Café - Pré colheita | |
| dc.subject | Café - Armazenamento | |
| dc.subject | Boas práticas agrícolas | |
| dc.title | Brazilian coffee quality: cultural, microbiological and bioactivity aspects | |
| dc.type | Artigo | |
