Data/hora: 12/06/2024 17:00:33

Provedor de dados: 	64	
País: 	Brazil	
Título: 	Challengs in coffee quality: Cultural, chemical and microbiological aspects	
Autores: 	Pimenta,Carlos José; Angélico,Caroline Lima; Chalfoun,Sára Maria.	
Data: 	2018-08-01	
Ano: 	2018	
Palavras-chave: 	Café; Classificação; Avaliação de qualidade.	
Resumo: 	ABSTRACT The Brazilian coffee industry is undergoing a great transformation in order to serve a consumer market that is becoming increasingly demanding with regard to quality. Considering the multiple determinants of the final quality of the product, one must consider factors that are involved in steps from the pre-harvest stage to storage. The execution of the different stages according to good-practice programmes has repercussions on microbiological, physical and chemical characteristics, which in turn affect the quality of the final product with regard to sensorial properties and safety. There has been research progress in the improvement of quality evaluation techniques that minimize the subjective effects of traditional classification. It is also observed that socio-environmental aspects of coffee production, while not the subject of this review, have broadened the concept of quality since an increasing number of consumers are interested in aspects regarding agricultural sustainability in addition to strictly sensorial aspects.	
Tipo: 	Info:eu-repo/semantics/article	
Idioma: 	Inglês	
Identificador: 	http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1413-70542018000400337	
Editor: 	Editora da Universidade Federal de Lavras	
Relação: 	10.1590/1413-70542018424000118	
Formato: 	text/html	
Fonte: 	Ciência e Agrotecnologia  v.42 n.4 2018	
Fonte: 	info:eu-repo/semantics/openAccess