Zobrazeno 1 - 10
of 19
pro vyhledávání: '"Luisa Pereira Figueiredo"'
Autor:
Laura Fonseca Ferreira, Giselle Figueiredo de Abreu, Amanda Maria Teixeira Lago, Luisa Pereira Figueiredo, Flávio Meira Borém, Maria Alice Martins, Soraia Vilela Borges, Marali Vilela Diasc
Publikováno v:
LWT. 179:114525
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::cb0b18f6cfc35746f301c82c2af2235e
https://doi.org/10.1016/j.lwt.2023.114525
https://doi.org/10.1016/j.lwt.2023.114525
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
https://doi.org/10.1007/s13197-019-03879-3
Autor:
Laura Fonseca Ferreira, Lucas Baldo Luvizaro, Marali Vilela Dias, Mário Guimarães Junior, Bruna Rage Baldone de bLara, Gustavo Henrique Denzin Tonoli, Maria Alice Martins, Cassiano Rodrigues de Oliveira, Luisa Pereira Figueiredo
Publikováno v:
International journal of biological macromolecules. 170
The quality of green coffee beans (GCBs) is possibly affected by storage conditions. Edible polymer coatings for GCBs can help preserve flavors and improve shelf life of GCBs. This study aimed to incorporate α-tocopherol, a powerful antioxidant, in
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::891f490c3ce557d7ec47be0183260d8f
https://pubmed.ncbi.nlm.nih.gov/33385457
https://pubmed.ncbi.nlm.nih.gov/33385457
Autor:
Luisa Pereira Figueiredo, Marali Vilela Dias, Maria Alice Martins, Soraia Vilela Borges, Giselle Figueiredo de Abreu, Laura Fonseca Ferreira, Flávio Meira Borém, Amanda Maria Teixeira Lago
Publikováno v:
Repositório Institucional da EMBRAPA (Repository Open Access to Scientific Information from EMBRAPA-Alice)
Empresa Brasileira de Pesquisa Agropecuária (Embrapa)
instacron:EMBRAPA
Empresa Brasileira de Pesquisa Agropecuária (Embrapa)
instacron:EMBRAPA
Edible biopolymers are used as barrier coatings to preserve food products quality, but they have never been studied for use with green coffee beans. In the present work, biopolymeric coatings were developed and characterized in order to determine the
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::53375e6a7e32a8490b0165b1933249d1
https://doi.org/10.1016/j.lwt.2018.05.037
https://doi.org/10.1016/j.lwt.2018.05.037
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
https://doi.org/10.5897/ajar2015.10569
Autor:
Luiz Fernando Cappa de Oliveira, Paula de Almeida Rios, Luisa Pereira Figueiredo, Mariana R. Almeida, Flávio Meira Borém, Cláudia Mendes dos Santos, Ana Paula de Carvalho Alves
Publikováno v:
Food chemistry. 288
The objective of this study was to evaluate the ability of Raman spectroscopy to identify the genotype of green coffee beans. Four genotypes of Arabic coffee: one Mundo Novo line (G1) and three Bourbon lines (G2, G3, and G4). The harvest was selected
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::6167b377ddf68d7c408be3751a7c0789
https://pubmed.ncbi.nlm.nih.gov/30902291
https://pubmed.ncbi.nlm.nih.gov/30902291
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
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
http://www.coffeescience.ufla.br/index.php/Coffeescience/article/view/1400
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
https://doi.org/10.5897/ajar2015.9697
Autor:
Adriana S. Franca, Scott A. Harding, Nádia Reis, Chung-Jui Tsai, José Henrique da Silva Taveira, Luisa Pereira Figueiredo, Flávio Meira Borém
Publikováno v:
Food Research International. 61:75-82
Seeds from different coffee species and coffee from different continents or countries have very distinct chemical composition. However, the differences between genotypes grown at micro-regional levels with similar geographical characteristics are sti
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::3931fb34f7ec8e6ba23f5e847afbb722
https://doi.org/10.1016/j.foodres.2014.02.048
https://doi.org/10.1016/j.foodres.2014.02.048
Autor:
Luisa Pereira Figueiredo, Marali Vilela Dias, Wanderson Alexandre Valente, Soraia Vilela Borges, Anirene Galvão Tavares Pereira, Patrícia Aparecida Pimenta Pereira, Fabiana Queiroz
Publikováno v:
Food Science and Technology, Vol 33, Iss 1, Pp 116-121 (2013)
The industrialization of passion fruit in the form of juice produces considerable amounts of residue that could be used as food. The objective of the present study was to determine the effects of the volume of passion fruit juice added to the syrup a
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doajarticles::04903b624c4cfaa9e5ce3b0bac801d77
http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612013000100017
http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612013000100017