Zobrazeno 1 - 10 of 11 pro vyhledávání: '"Fabiana Carmanini Ribeiro"'
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Akademický článek
Effect of intermittent drying and storage on parchment coffee quality
Autor: Flávio Meira Borém, Eder Pedroza Isquierdo, Pedro Damasceno Oliveira, Fabiana Carmanini Ribeiro, Valdiney Cambuy Siqueira, José Henrique da Silva Taveira
Publikováno v: Bioscience Journal, Vol 30 (2014)
This work aimed to evaluate the effects of intermittent drying on the quality of the coffee, after twelve months of storage. The parchment coffee was submitted to two days of pre-drying on the ground, and soon afterwards, mechanically dried until rea
Externí odkaz: https://doaj.org/article/43828757c28446638b3d10cf3fbe954d
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2
Sensory analysis and fatty acid profile of specialty coffees stored in different packages
Autor: Flávio Meira Borém, Luisa Pereira Figueiredo, Fabiana Carmanini Ribeiro, Valdiney Cambuy Siqueira, Camila de Almeida Dias, Gerson Silva Giomo
Publikováno v: J Food Sci Technol
The conservation of the quality of special coffees depends on the storage conditions. Therefore, new technologies for the packaging of grains need to be studied. This work was carried out with the objective of evaluating the effect of different packa
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::cc7c49fd648cbc7952e79fe4ce1ca495
https://doi.org/10.1007/s13197-019-03879-3
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5
The relationship between organic acids, sucrose and the quality of specialty coffees
Autor: Fabiana Carmanini Ribeiro, José H. S. Taveira, Flávio M. Borém, Terezinha de J G Salva, Gerson Silva Giomo, Luisa Pereira Figueiredo
Publikováno v: African Journal of Agricultural Research. 11:709-717
There is an increasing demand for specialty coffees in the worldwide coffee market, which justifies the need for research focused on understanding the effect of genetic factors and environmental conditions on coffee quality. The aim of this study was
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::a9e210c40657e39aa334a35f26994805
https://doi.org/10.5897/ajar2015.10569
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6
Sensory analysis and chemical composition of ‘bourbon’ coffees cultivated in different environments
Autor: Gerson Silva Giomo, Luisa Pereira Figueiredo, Fabiana Carmanini Ribeiro, Flávio Meira Borém, José Henrique da Silva Taveira, Marcelo Ribeiro Malta
Publikováno v: Coffee Science-ISSN 1984-3909; Vol. 13 No. 1 (2018); 122-131
Coffee Science; Vol. 13 Núm. 1 (2018); 122-131
Coffee Science; v. 13 n. 1 (2018); 122-131
Coffee Science
Universidade Federal de Lavras (UFLA)
instacron:UFLA
Given the growing participation and appreciation of specialty coffees in the international market, coupled to the intrinsic quality of cultivar Bourbon for the production of differentiated coffees and the environmental diversity of Brazil, this study
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::fe669a877d1d9df8c79372a7f4161ef8
http://www.coffeescience.ufla.br/index.php/Coffeescience/article/view/1400
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7
Fatty acid profiles and parameters of quality of specialty coffees produced in different Brazilian regions
Autor: José Henrique da Silva Taveira, Fabiana Carmanini Ribeiro, Flávio Meira Borém, M. R. Malta, Gerson Silva Giomo, Luisa Pereira Figueiredo
Publikováno v: African Journal of Agricultural Research. 10:3484-3493
Although fatty acids are known to be important components of coffee flavor and aroma, no study relating such compounds to the quality of coffee has been conducted. Considering the importance of attaining maximum flavor and aroma in specialty coffees,
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::79a24aaa1d9acc7a5b9d71046d99a1bc
https://doi.org/10.5897/ajar2015.9697
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8
Cinética de secagem de café natural beneficiado com alto teor de água
Autor: Eder Pedroza Isquierdo, Guilherme Euripedes Alves, Fabiana Carmanini Ribeiro, Afonso Celso Ferreira Pinto, Flávio Meira Borém, Valdiney Cambuy Siqueira, Diego Egídio Ribeiro
Publikováno v: Coffee Science-ISSN 1984-3909; Vol. 12 No. 3 (2017); 400-409
Coffee Science; Vol. 12 Núm. 3 (2017); 400-409
Coffee Science; v. 12 n. 3 (2017); 400-409
Coffee Science
Universidade Federal de Lavras (UFLA)
instacron:UFLA
The present study proposes a new processing and drying method and evaluates the behavior of grains subjected to this process through the water reduction rate and the adjustment of different mathematical models. Mature beans were divided into three ba
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::b85f1f0e70f68b1d852e2f292e4d59d9
http://www.coffeescience.ufla.br/index.php/Coffeescience/article/view/1320
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9
Evaluation of the sensory and color quality of coffee beans stored in hermetic packaging
Autor: Eder Pedroza Isquierdo, Gerson Silva Giomo, Fabiana Carmanini Ribeiro, Luisa Pereira Figueiredo, Valquíria Aparecida Fortunato, Flávio Meira Borém
Publikováno v: Journal of Stored Products Research. 52:1-6
The objective this study was to commercially validate the effects of an artificial atmosphere on the color, flavor and aroma of green coffee beans stored after 12 months. The coffees were evaluated by a sensory panel composed of 13 tasters who were j
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::ca327f0f1ae74bdd9373ab15affa8234
https://doi.org/10.1016/j.jspr.2012.08.004
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10
Storage of green coffee in hermetic packaging injected with CO2
Autor: M. R. Malta, Gerson Silva Giomo, Renato Ribeiro de Lima, Flávio Meira Borém, Luisa Pereira Figueiredo, Fabiana Carmanini Ribeiro
Publikováno v: Journal of Stored Products Research. 47:341-348
The objective of this study was to evaluate the physical, chemical, and sensory qualities of green coffee beans ( Coffea arabica L.) during storage in different types of packaging. Coffee was stored from October 2008 to September 2009 in a warehouse
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::610ae5cd7732721b4343f562b084360d
https://doi.org/10.1016/j.jspr.2011.05.007
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