Sabiia Seb
PortuguêsEspañolEnglish
Embrapa
        Busca avançada

Botão Atualizar


Botão Atualizar

Ordenar por: RelevânciaAutorTítuloAnoImprime registros no formato resumido
Registros recuperados: 2
Primeira ... 1 ... Última
Imagem não selecionada

Imprime registro no formato completo
EFFECT OF THE POSTHARVEST PROCESSING METHOD ON THE BIOCHEMICAL COMPOSITION AND SENSORY ANALYSIS OF ARABICA COFFEE REA
Rodriguez,Yeison F. B.; Guzman,Nelson G.; Hernandez,Joel G..
ABSTRACT The objective of this work was to study the influence of two postharvest processing methods on the biochemical composition and sensory analysis of a Colombian specialty coffee. For this purpose, coffee beans (Coffea arabica) of the Castillo variety were collected and processed using the wet and semi-dry methods, and the drying process was conducted in a sun drier prototype with a plastic parabolic cover, with a maximum drying air temperature of 50 °C; green coffee beans were managed according to the official Specialty Coffee Association cupping protocol and roasted to a medium and dark degree. Physicochemical determinations (pH, color, titratable acidity, caffeine content, and chlorogenic acid quantification) in green coffee and roasted coffee...
Tipo: Info:eu-repo/semantics/article Palavras-chave: Caffeine; Coffee roasting; Coffee processing; Cup quality; Chlorogenic acids.
Ano: 2020 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0100-69162020000200177
Imagem não selecionada

Imprime registro no formato completo
Phenolic compounds in coffee Braz. J. Plant Physiol.
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
Registros recuperados: 2
Primeira ... 1 ... Última
 

Empresa Brasileira de Pesquisa Agropecuária - Embrapa
Todos os direitos reservados, conforme Lei n° 9.610
Política de Privacidade
Área restrita

Embrapa
Parque Estação Biológica - PqEB s/n°
Brasília, DF - Brasil - CEP 70770-901
Fone: (61) 3448-4433 - Fax: (61) 3448-4890 / 3448-4891 SAC: https://www.embrapa.br/fale-conosco

Valid HTML 4.01 Transitional