Consulta: subjectFacets:"Coffee quality"
Registros recuperados: 8
Data/hora: 08/06/2024 15:20:30

Determination of the influence of the variation of reducing and non-reducing sugars on coffee quality with use of artificial neural network
Provedor de dados: 70
Autores: Messias,José A. T.; Melo,Evandro de C.; Lacerda Filho,Adílio F. de; Braga,José L.; Cecon,Paulo R.
The present study aimed at evaluating the use of Artificial Neural Network to correlate the values resulting from chemical analyses of samples of coffee with the values of their sensory analyses. The coffee samples used were from the Coffea arabica L., cultivars Acaiá do Cerrado, Topázio, Acaiá 474-19 and Bourbon, collected in the southern region of the state of Minas Gerais. The chemical analyses were carried out for reducing and non-reducing sugars. The quality of the beverage was evaluated by sensory analysis. The Artificial Neural Network method used values from chemical analyses as input variables and values from sensory analysis as output values. The multiple linear regression of sensory analysis values, according to the values from chemical...
Tipo: Info:eu-repo/semantics/article
Palavras-chave: Coffee quality; Chemical analysis; Classification; Computer systems.
Ano: 2012
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0100-69162012000200015

Influence of air temperature on proteinase activity and beverage quality in Coffea arabica
Provedor de dados: 88
Autores: Abreu,Hellen Marília Couto de; Nobile,Paula Macedo; Shimizu,Milton Massao; Yamamoto,Paula Yuri; Silva,Emerson Alves; Colombo,Carlos Augusto; Mazzafera,Paulo.
Fruits were collected from trees of Coffea arabica cv. Obatã grown at Mococa and Adamantina in São Paulo State, Brazil, which are regions with marked differences in air temperature that produce coffee with distinct qualities. Mococa is a cooler location that produces high-quality coffee, whereas coffee from Adamantina is of lower quality. The amino acid and protein contents, amino acid profile, and proteinase activity and type in endosperm protein extracts were analysed. Proteinase genes were identified, and their expression was assayed. All results indicate that temperature plays a role in controlling proteinase activity in coffee endosperm. Proteinase activity was higher in the endosperm of immature fruits from Adamantina, which was correlated with...
Tipo: Info:eu-repo/semantics/article
Palavras-chave: Amino acids; Coffee quality; Cysteine proteinase; Endosperm; Protein.
Ano: 2012
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0100-84042012000400009

Simulation of the internal environment of a post-harvest installation and a solar dryer of coffee
Provedor de dados: 91
Autores: Osorio H.,Robinson; Guerra G.,Lina M.; Tinôco,Ilda F. F.; Martins,José H.; Souza,Cecília de F.; Osorio S.,Jairo A.
ABSTRACT This study aimed to make a simulation of the internal environment of an installations for coffee post-harvest and a parabolic solar dryer, specifically analyzing the effect of natural ventilation on the temperature and relative humidity inside these buildings. The ventilated coffee-processing plant and the solar dryer with the largest natural ventilation area showed the best results to preserve the quality of coffee grain.
Tipo: Info:eu-repo/semantics/article
Palavras-chave: Ambience; Bioclimatic; Coffee quality; Wet processing of the coffee bean.
Ano: 2016
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1415-43662016000200163

Analysis of defects in coffee beans compared to biplots for simultaneous tables
Provedor de dados: 124
Autores: Brighenti,Carla Regina Guimarães; Cirillo,Marcelo Angelo.
ABSTRACT  The demand for high quality coffee has become a consolidated criterion to achieve the best prices. Currently, cooperatives evaluate the coffee beans mainly through the particle size and the number of defects in the sample. This evaluation type generates counting data that originates contingency tables from different periods or groups involving the same variables in the row and column and there may be interest in knowing if two tables are related and how much are related. These are the so-called combined tables. Statistical analysis techniques normally employed do not include categorical data in the combined tables. The aim of this study was to evaluate the incidence of different types of defects in samples of large flat coffee beans in two...
Tipo: Info:eu-repo/semantics/article
Palavras-chave: Coffea arabica L.; Coffee quality; Particle size; SVD; Sieves.
Ano: 2018
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1806-66902018000100062

Investigating the effect of different loading densities on selected properties of dried coffee using a GHE dryer
Provedor de dados: 111
Autores: Menya, Emmanuel; Komakech, A. J.
Despite coffee being one of the leading cash crops in Uganda contributing 20%-30% of the total export earnings, it is mainly dried on bare earth surfaces hence its drastic decline in quality.  A possible alternative solution is utilization of the greenhouse effect (GHE) solar dryer.  This research was aimed at investigating the effect of different loading densities on selected properties of dried coffee using a GHE dryer that was designed and constructed at Makerere University Agricultural Research Institute Kabanyolo (MUARIK).  The research involved determining the drying time for the loading densities of 5, 10 and 20 kg m-2 as well as analyzing the coffee quality at the end of the drying period.  Three experimental runs were set up in the months of June...
Tipo: Info:eu-repo/semantics/article
Palavras-chave: Post harvest technologies  solar drying greenhouse effect; Solar dryer; Loading densities; Coffee quality; Drying time; Performance; Uganda.
Ano: 2013
URL: http://www.cigrjournal.org/index.php/Ejounral/article/view/2270

The influence of water management and environmental conditions on the chemical composition and beverage quality of coffee beans
Provedor de dados: 61
Autores: Silva,Emerson A. da; Mazzafera,Paulo; Brunini,Orivaldo; Sakai,Emílio; Arruda,Flávio B.; Mattoso,Luiz Henrique C.; Carvalho,Cássia R. L.; Pires,Regina Célia M.
The influence of environmental conditions and irrigation on the chemical composition of green coffee beans and the relationship of these parameters to the quality of the beverage were investigated in coffee plantations in the regions of Adamantina, Mococa and Campinas, in the state of São Paulo, Brazil. The chemical composition and physical aspects of green coffee beans produced in the three regions were related through Principal Component Analyses (PCA) to the quality of beverage, as determined by sensorial and electronic analyses. The chemical composition was affected by the environmental conditions. Some differences in cup quality were detected by the electronic method but not by cup tasting. Irrigation was not a major factor affecting chemical...
Tipo: Info:eu-repo/semantics/article
Palavras-chave: Air temperature; Beverage; Coffee quality; Nitrogen compounds.
Ano: 2005
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1677-04202005000200006

Phenolic compounds in coffee
Provedor de dados: 61
Autores: Farah,Adriana; Donangelo,Carmen Marino.
Phenolic compounds are secondary metabolites generally involved in plant adaptation to environmental stress conditions. Chlorogenic acids (CGA) and related compounds are the main components of the phenolic fraction of green coffee beans, reaching levels up to 14 % (dry matter basis). These compounds have a number of beneficial health properties related to their potent antioxidant activity as well as hepatoprotective, hypoglycemic and antiviral activities. The main groups of CGA found in green coffee beans include caffeoylquinic acids, dicaffeoylquinic acids, feruloylquinic acids, p-coumaroylquinic acids and mixed diesters of caffeic and ferulic acids with quinic acid, each group with at least three isomers. During coffee processing, CGA may be isomerized,...
Tipo: Info:eu-repo/semantics/article
Palavras-chave: Coffea; Chlorogenic acids; Chlorogenic acid lactones; Coffee quality; Coffee processing; Coffee roasting; Quinides.
Ano: 2006
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1677-04202006000100003

Activity of some isoenzymatic systems in stored coffee grains
Provedor de dados: 64
Autores: Saath,Reni; Broetto,Fernando; Biaggioni,Marco Antônio Martin; Borém,Flávio Meira; Rosa,Sttela Dellyzete Veiga Franco da; Taveira,José Henrique da Silva.
Considering the worldwide consumption of coffee, it is natural that throughout the history many people have dedicated the research to markers that contribute somehow on gauging its quality. This research aimed to evaluate the biochemical performance of arabica coffee during storage. Coffee in beans (natural) and in parchment (pulped) dried in concrete terrace and in dryer with heated air were packed in jute bags and stored in not controlled environmental conditions. Enzymatic activities of superoxide dismutase, catalase, peroxidase, polyphenoloxidase, esterase and lipoxygenase in coffee grains were evaluated at zero, three, six, nine and twelve months by means of electrophoresis. Independently of the drying method, the activity of isoenzymatic complexes...
Tipo: Info:eu-repo/semantics/article
Palavras-chave: Coffea arabica L.; Post-harvest processes; Coffee quality.
Ano: 2014
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1413-70542014000100002