Výsledky vyhledávání - "Pedro Damasceno de Oliveira"

Akademický článek

Quality of natural coffee subjected to different rest periods during the drying process Qualidade do café natural submetido a diferentes períodos de repouso durante a secagem

Autor: Eder Pedroza Isquierdo, Flávio Meira Borém, Pedro Damasceno de Oliveira, Valdiney Cambuy Siqueira, Guilherme Euripedes Alves

Publikováno v: Ciência e Agrotecnologia, Vol 36, Iss 4, Pp 439-445 (2012)

Rest periods during the coffee drying process may help improve the final coffee quality and reduce power consumption. The objective of the present study was to evaluate the effect of the moisture content of coffee fruit at the point when the drying p

Externí odkaz: https://doaj.org/article/c166c5dc1bb1481a8675ec47207715b8

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Akademický článek

Avaliação sensorial do café cereja descascado, armazenado sob atmosfera artificial e convencional Sensorial evaluation of shelled cherry-colored type coffee stored under artificial and conventional atmosphere

Autor: Flávio Meira Borém, Gilberto Westin Nobre, Simone Miranda Fernandes, Rosemary Gualberto F. A. Pereira, Pedro Damasceno de Oliveira

Publikováno v: Ciência e Agrotecnologia, Vol 32, Iss 6, Pp 1724-1729 (2008)

Objetivou-se, com o presente trabalho, avaliar sensorialmente as bebidas e classificar quanto ao tipo o café cereja descascado submetido a diferentes acondicionamentos, ao longo do armazenamento. O experimento foi instalado em delineamento inteirame

Externí odkaz: https://doaj.org/article/f20d584d3afa4854962c5e6e5d9ffa70

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QUALITY OF NATURAL COFFEE AND PULPED IN THE FUNCTION OF TEMPERATURE ALTERNATION DURING MECHANICAL DRYING

Autor: Pedro Damasceno de Oliveira, Eder Pedroza Isquierdo, Marco Antonio Martin Biaggioni, Mariana de Oliveira Vaz Damasceno, Flávio Meira Borém

Publikováno v: Coffee Science. 13:415

The research evaluates the sensorial quality of processed and dried coffee beans in different ways. Two types of processing were performed: dry and wet; And seven drying methods: drying in the terrier, and mechanical drying with heated air at 50ºC u

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::5f058eeac06976971f2f35c3abd612f4
https://doi.org/10.25186/cs.v13i4.1435

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Quality of natural coffee subjected to different rest periods during the drying process

Autor: Guilherme Euripedes Alves, Flávio Meira Borém, Valdiney Cambuy Siqueira, Eder Pedroza Isquierdo, Pedro Damasceno de Oliveira

Publikováno v: SciELO
Repositório Institucional da UNESP
Universidade Estadual Paulista (UNESP)
instacron:UNESP
Ciência e Agrotecnologia v.36 n.4 2012
Ciência e Agrotecnologia
Universidade Federal de Lavras (UFLA)
instacron:UFLA

Submitted by Guilherme Lemeszenski (guilherme@nead.unesp.br) on 2013-08-22T19:03:41Z No. of bitstreams: 1 S1413-70542012000400008.pdf: 88966 bytes, checksum: ea6528c894f066800c07cd8d9ffe496b (MD5) Made available in DSpace on 2013-08-22T19:03:41Z (GMT

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::d6721bc3100b5139596ba0dd9bff85d5

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Avaliação sensorial do café cereja descascado, armazenado sob atmosfera artificial e convencional

Autor: Pedro Damasceno de Oliveira, Rosemary Gualberto Fonseca Alvarenga Pereira, Simone Miranda Fernandes, Gilberto Westin Nobre, Flávio Meira Borém

Publikováno v: Ciência e Agrotecnologia, Volume: 32, Issue: 6, Pages: 1724-1729, Published: DEC 2008
Ciência e Agrotecnologia v.32 n.6 2008
Ciência e Agrotecnologia
Universidade Federal de Lavras (UFLA)
instacron:UFLA

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::c350b4c1997a81f2815c787f81d777eb
http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1413-70542008000600007&lng=en&tlng=en

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