Zobrazeno 1 - 10
of 32
pro vyhledávání: '"Emanuele Catarina da Silva Oliveira"'
Autor:
Marcos Valério Vieira Lyrio, Pedro Henrique Pereira da Cunha, Danieli Grancieri Debona, Bárbara Zani Agnoletti, Roberta Quintino Frinhani, Emanuele Catarina da Silva Oliveira, Paulo Roberto Filgueiras, Lucas Louzada Pereira, Eustáquio Vinicius Ribeiro de Castro
Publikováno v:
Química Nova, Vol 47, Iss 5 (2024)
The volatile composition of coffee exerts a substantial influence on its quality, as it defines the characteristics of the beverage. However, these compounds are influenced by factors within the coffee production chain, such as botanical origin, geog
Externí odkaz:
https://doaj.org/article/d09472dd38b440fdaecd9ee255acbcae
Autor:
Luiz Henrique Bozzi Pimenta de Sousa, José Maria Rodrigues da Luz, Marliane de Cássia Soares da Silva, Aldemar Polonini Moreli, Tomás Gomes Reis Veloso, Rogério Carvalho Guarçoni, Taís Rizzo Moreira, Marcos Vinícius Pereira Barros, Maria Catarina Megumi Kasuya, João Paulo Pereira Marcate, Dério Brioschi Júnior, Willian dos Santos Gomes, Lucas Louzada Pereira, Emanuele Catarina da Silva Oliveira
Publikováno v:
Food Chemistry Advances, Vol 2, Iss , Pp 100259- (2023)
Microorganisms influence the sensory quality of the coffee beverage through the compounds degradation or release of metabolites that diffuse into the fruit. However, type and duration of fermentation can contribute to the growth and diversity of micr
Externí odkaz:
https://doaj.org/article/cff731eaf638497186aff2c520e0b739
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:
Danieli Grancieri Debona, Renata Falqueto Louvem, José Maria Rodrigues da Luz, Yuri Nascimento Nariyoshi, Eustaquio Vinicius Ribeiro de Castro, Emanuele Catarina da Silva Oliveira, Rogerio Carvalho Guarconi, Marina Gomes de Castro, Gustavo Falquetto de Oliveira, Fábio Luiz Partelli, Marliane de Cássia Soares da Silva, Ademilson Pelengrino Bellon, Lucas Louzada Pereira
Publikováno v:
Agronomy, Vol 12, Iss 11, p 2880 (2022)
Roasting has been used by the coffee industry to promote changes in the physical and chemical structure of coffee beans that influence the sensory quality of coffee beverages. However, there are no standardization rules for the temperature and roasti
Externí odkaz:
https://doaj.org/article/4c7021b7410b4fb69a2bc18750473a23
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:
Eloisio de Oliveira Martins, José Maria Rodrigues da Luz, Emanuele Catarina da Silva Oliveira, Rogério Carvalho Guarçoni, Taís Rizzo Moreira, Aldemar Polonini Moreli, Evandro Andrade Siqueira, Marliane de Cássia Soares da Silva, Marcus Roberto Goes Ferreira Costa, Lucas Louzada Pereira
Publikováno v:
European Food Research and Technology. 249:1479-1489
Autor:
Marinalva Maria Bratz Simmer, Marliane de Cássia Soares da Silva, Lucas Louzada Pereira, Taís Rizzo Moreira, Rogério Carvalho Guarçoni, Tomás Gomes Reis Veloso, Isabelli Moreira Réboli da Silva, Thaynara Lorenzoni Entringer, Maria Catarina Megumi Kasuya, José Maria Rodrigues da Luz, Aldemar Polonini Moreli, Emanuele Catarina da Silva Oliveira
Publikováno v:
European Food Research and Technology. 248:2941-2953
Autor:
Marliane Cássia Soares da Silva, José Maria Rodrigues da Luz, Tomas Gomes Reis Veloso, Willian dos Santos Gomes, Emanuele Catarina da Silva Oliveira, Larissa Márcia Anastácio, Alvaro Cunha Neto, Aldemar Polonini Moreli, Rogério Carvalho Guarçoni, Maria Catarina Megumi Kasuya, Lucas Louzada Pereira
Publikováno v:
European Food Research and Technology. 248:1499-1512