Zobrazeno 1 - 5
of 5
pro vyhledávání: '"Cristhiane Altoé Filete"'
Autor:
Lucas Louzada Pereira, Rogério Carvalho Guarçoni, José Maria Rodrigues da Luz, Alanne Carvalho de Oliveira, Aldemar Polonini Moreli, Cristhiane Altoé Filete, Genilson de Paiva, Danieli Grancieri Debona, Willian dos Santos Gomes, Wilton Soares Cardoso, Sávio da Silva Berilli, Emanuele Catarina da Silva Oliveira
Publikováno v:
Food Chemistry Advances, Vol 2, Iss , Pp 100185- (2023)
Coffee beverage presents unique organoleptic characteristics of aroma and taste. These sensory attributes depend on the chemical composition of the brewed coffee. Our objectives were to determine the sensory quality of the coffee beverage obtained by
Externí odkaz:
https://doaj.org/article/8a8b4df6e92b4892a626ec7295c07e4d
Autor:
Willian dos Santos Gomes, Lucas Louzada Pereira, Cristhiane Altoé Filete, Taís Rizzo Moreira, Rogério Carvalho Guarçoni, Emanuele Catarina da Silva Oliveira, Aldemar Polonini Moreli, Cleidiana Vieira Guimarães, Marinalva Maria Bratz Simmer, Valdemar Lacerda Júnior, Wanderson Romão, Eustaquio Vinicius Ribeiro de Castro, Fábio Luiz Partelli
Publikováno v:
Agronomy, Vol 12, Iss 10, p 2265 (2022)
Among the different strategies adopted to improve the quality of Coffea canephora, fermentation is considered a promising technology to modulate the organoleptic characteristics of the beverage. Considering the possibility of providing a change in se
Externí odkaz:
https://doaj.org/article/1b8cf29b2fcc40168928606e4ff9a7c4
Autor:
Daniel Soares Ferreira, Matheus Eduardo da Silva Oliveira, Wilian Rodrigues Ribeiro, Cristhiane Altoé Filete, Dalyse Toledo Castanheira, Brunno Cesar Pereira Rocha, Aldemar Polonini Moreli, Emanuele Catarina da Silva Oliveira, Rogério Carvalho Guarçoni, Fábio Luiz Partelli, Lucas Louzada Pereira
Publikováno v:
Agronomy, Vol 12, Iss 8, p 1885 (2022)
The consumer market has a strong tendency to consume specialty coffees, making it essential to understand the influence of environmental conditions, such as solar radiation and altitude, on coffee quality. This study aimed to analyze the physical and
Externí odkaz:
https://doaj.org/article/dc7c39c650fb49d78eab093defd9e945
Autor:
Cristhiane Altoé Filete, Taís Rizzo Moreira, Alexandre Rosa dos Santos, Willian dos Santos Gomes, Rogério Carvalho Guarçoni, Aldemar Polonini Moreli, Maria Imaculada Augusto, Raabe de Oliveira Abreu, Marinalva Maria Bratz Simmer, Alice Dela Costa Caliman, Cleidiana Vieira Guimarães, Savio da Silva Berilli, Maria Amélia Gava Ferrão, Aymbiré Francisco Almeida da Fonseca, Fábio Luiz Partelli, Ana Paula Candido Gabriel Berilli, Emanuele Catarina da Silva Oliveira, Lucas Louzada Pereira
Publikováno v:
Agronomy, Vol 12, Iss 8, p 1931 (2022)
The sensory profile from the Coffea canephora stands out for being denser, less sweet, presenting less acidity, and having characteristics of a marked aroma of roasted cereals. Coffee is essentially a terroir product, that is, directly influenced by
Externí odkaz:
https://doaj.org/article/875d7ae2d2a14acaa3dcefe344fcce8b
Autor:
Evandro de Andrade Siqueira, Willian dos Santos Gomes, João Paulo Pereira Marcate, Cristhiane Altoé Filete, Lucas Louzada Pereira, Aldemar Polonini Moreli, Taís Rizzo Moreira, Dério Brioschi Junior, Rogério Carvalho Guarçoni, Luiz Henrique Bozzi Pimenta de Sousa
Publikováno v:
Revista Ifes Ciência ; v. 6 n. 3 (2020): Edição Especial Cafeicultura; 112-123
Revista Eletrônica Debates em Educação Científica e Tecnológica
Instituto Federal de Educação, Ciência e Tecnologia do Espírito Santo (IFES)
instacron:IFES
Revista Eletrônica Debates em Educação Científica e Tecnológica
Instituto Federal de Educação, Ciência e Tecnologia do Espírito Santo (IFES)
instacron:IFES
Os microrganismos atuam diretamente na qualidade da bebida do café, seja pela degradação de compostos presentes nos grãos ou pela excreção de metabólitos que difundem para o interior dos frutos. Portanto, o conhecimento dos microrganismos e se
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::3dca86c2749f8703e47a8b099b0c78d3
https://ojs.ifes.edu.br/index.php/ric/article/view/859
https://ojs.ifes.edu.br/index.php/ric/article/view/859
