LEVEDURAS AUTÓCTONES E ALÓCTONES USADAS COMO CULTURAS INICIADORAS NA FERMENTAÇÃO DE CAFÉ CEREJA (COFFEA ARABICA) POR PROCESSAMENTO VIA SECA

Autor: Claudia Dorta, Renata Bonini Pardo, Rafaella Franceschi, Adriana Novais Martins, Juliana Audi Giannoni, Elke Shigematsu, Flavia Maria Vasques Farinazzi-Machado, Silvana Pedroso de Góes Favoni

Publikováno v: REVISTA FOCO. 16:e1672

O café é uma das bebidas mais consumidas no mundo e a fermentação controlada de sua cereja vem, através de novas iniciativas, acrescentar características sensoriais diferenciadas a uma bebida tradicional, agregando valores e auxiliando com suas

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::0ed3a07be5d7a998c2353d9621c4c471
https://doi.org/10.54751/revistafoco.v16n4-068

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

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

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

Publikováno v: Ciência e Agrotecnologia, Volume: 36, Issue: 4, Pages: 439-445, Published: AUG 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://explore.openaire.eu/search/publication?articleId=od_______608::28d2678a639b267fd99c4a4aff6beb6a
http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1413-70542012000400008&lng=en&tlng=en

SECAGEM NATURAL DE GRÃOS DE DUAS VARIEDADES DE CAFÉ ARÁBICA: REFLEXOS NA CONDUTIVIDADE ELÉTRICA .

Autor: Vanzolini, SEGATO Silvelena¹, Pereira, CINTRA Kauê²

Publikováno v: Nucleus (16786602). abr2021, Vol. 18 Issue 1, p159-170. 12p.

Quality of arabic coffee under different processing systems, drying methods and altitudes

Autor: Paola Alfonsa Vieira Lo Monaco, Marcelo Rodrigo Krause, Aldemar Polonini Moreli, Jéssica Conceição Barbosa do Carmo, Kênia Barbosa do Carmo

Publikováno v: Bioscience Journal, Vol 36, Iss 4 (2020)
Bioscience Journal ; Vol. 36 No. 4 (2020): July/Aug.; 1116-1125
Bioscience Journal ; v. 36 n. 4 (2020): julho/agosto; 1116-1125
Bioscience journal
Universidade Federal de Uberlândia (UFU)
instacron:UFU

The quality of coffee is one of the most important requirements in the commercialization of the product, and the post-harvest stage is decisive in the production of excellent coffees. The region of Mutum, MG, Brazil, is predominantly coffee-growing,

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::674197ce942b1fe2c63325485f38a295
http://www.seer.ufu.br/index.php/biosciencejournal/article/view/47890