Zobrazeno 1 - 10
of 17
pro vyhledávání: '"Aline T. Toci"'
Autor:
Emilene C. Lourenço, Camila J. Oliveira, Juliana G. Somer, Tiago J. Marteres, Franciele N. Luiz, Marcela Boroski, Aline T. Toci
Publikováno v:
Química Nova, Vol 47, Iss 6 (2024)
Controlling the chemical parameters of the anaerobic digestion (AD) process is essential for the bioconversion of organic matter to methane; among these parameters include the presence and concentration of volatile fatty acids (VFAs). It is thus nece
Externí odkaz:
https://doaj.org/article/b593fb2b9d144311a07c545e1fe783ec
Publikováno v:
Química Nova, Vol 32, Iss 2, Pp 309-314 (2009)
About 20% of Brazilian raw coffee production is considered inappropriate for exportation. Consequently, these beans are incorporated to good quality beans in the Brazilian market. This by-product of coffee industry is called PVA due to the presence o
Externí odkaz:
https://doaj.org/article/16f18ff5fe38427098e420716ea2e24d
Autor:
Paulo R. A. B. de Toledo, Marcelo M. R. de Melo, Vítor H. Rodrigues, Helena R. Pezza, Sílvia M. Rocha, Aline T. Toci, Leonardo Pezza, Inês Portugal, Carlos M. Silva
Publikováno v:
International Journal of Food Science & Technology. 57:5479-5493
Autor:
Emilene C. Lourenço, Andrea Giménez-Ayala, César Radice, Letícia María Ojeda, Rodrigo Villamayor, Priscila Manzini Ramos, Aline T. Toci, Marcela Boroski
Publikováno v:
Revista chilena de nutrición. 48:838-851
Publikováno v:
Food chemistry. 409
The advancement in the use of spectroscopic techniques to investigate coffee samples is of high interest especially considering the widespread problems with coffee adulteration and counterfeiting. In this work, the use of solid-state nuclear magnetic
Publikováno v:
Food Reviews International. 38:884-912
Phenolic compounds have a strong influence on the quality and authenticity of grapes, and they have been the main objective of several studies due to its importance on the structure, flavour and co...
Publikováno v:
Food Research International. 137:109546
This study investigated the volatile composition of coffee blends of different cup quality, roasted in an industrial-scale semi-fluidized bed roaster (SFBR) and in a lab-scale fluidized bed roaster (FBR), at three roasting speeds/profiles, to reach m
Autor:
Aline T. Toci, Maria V.Z. Boldrin
The consumption of coffee drinks is increasing annually worldwide, encouraged by greater government and private investments aimed at improving the quality of seeds and drink, as well as by expansion of the market and the emergence of many coffee shop
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::67aa430e27f15987dc848ea1c2569e90
https://doi.org/10.1016/b978-0-12-811518-3.00012-0
https://doi.org/10.1016/b978-0-12-811518-3.00012-0
Autor:
Azni A. Aziz, Anirban Basu, Lyes Bennamoun, Maria V.Z. Boldrin, Bianca Bolfi, Pietro Buzzini, Mariel Calderón-Oliver, Maria R. Cramarossa, Margareth de Fátima Formiga Melo Diniz, Rashmi Dikshit, Marcelo C. Duarte, Laurent Dufossé, Sara Filippucci, Luca Forti, Fabio Gosetti, Mu-Xue He, Hamilton M. Ishiki, Francisco J.B.M. Júnior, Yanti M.M. Jusoh, Roungdao Klinjapo, Wunwisa Krasaekoopt, Gopinatha S. Kumar, Jie Li, Hong L. Lian, Li-Gen Lin, Hui Liu, Marcello Manfredi, Emilio Marengo, Eleonora Mazzucco, Fan-Cheng Meng, Ida I. Muhamad, Arunachalam Muthuraman, Norazlina M. Nawi, Tiago B. Oliveira, Alyani M. Padzil, Edith Ponce-Alquicira, Lucindo J. Quintans-Júnior, Muthusamy Ramesh, Rahul C. Ranveer, Dai Ren, Frederico F. Ribeiro, Elisa Robotti, Gracielle S. Santana, Luciana Scotti, Marcus T. Scotti, Padmavathi Tallapragada, Giorgia Tasselli, Aline T. Toci, Benedetta Turchetti, Chunming Wang, Ruibing Wang, Ying Wang, Wen-Cai Ye, Qing-Qian Zeng, Qing-Wen Zhang, Xiao-Qi Zhang, Yan-Qing Zhou
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::49b1262a6ec4bfcb004976ce8c852f63
https://doi.org/10.1016/b978-0-12-811372-1.00019-1
https://doi.org/10.1016/b978-0-12-811372-1.00019-1
Publikováno v:
LWT - Food Science and Technology. 50(2):581-590
Lipids are major coffee components, and changes in their composition during storage may contribute to loss of sensorial quality. In this study, changes in the triacylglycerols (TAG) and free fatty acids (FFA) composition of Coffea arabica seeds roast