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Controle da ferrugem da soja com Bacillus spp. e óleo de café. Repositório Alice
DORIGHELLO, D. V.; BETTIOL, W.; MAIA, N. B.; LEITE, R. M. V. B. de C..
2014
Tipo: Resumo em anais de congresso (ALICE) Palavras-chave: Phakopsora pachyrhizi; Controle alternativo; Coffee oil; Oléo de café; Controle biológico; Phakopsora; Glycine Max.
Ano: 2014 URL: http://www.alice.cnptia.embrapa.br/handle/doc/1004824
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The lipid fraction of the coffee bean Braz. J. Plant Physiol.
Speer,Karl; Kölling-Speer,Isabelle.
The lipid fraction of coffee is composed mainly of triacylglycerols, sterols and tocopherols, the typical components found in all common edible vegetable oils. Additionally, the so-called coffee oil contains diterpenes of the kaurene family in proportions of up to 20 % of the total lipids. Diterpenes are of interest because of their analytical and physiological effects. The composition of the main lipid components of the two most important coffee species, Coffea arabica and Coffea canphora var. Robusta is presented. In addition, the influences of typical processes like roasting and steaming on selected lipid components as well as the effects of the storage of green coffee beans under different conditions will be described. Furthermore, new findings...
Tipo: Info:eu-repo/semantics/article Palavras-chave: Coffea; Coffee oil; Coffee wax; Diterpenes; 5-hydroxytryptamides.
Ano: 2006 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1677-04202006000100014
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Sensory evaluation of black instant coffee beverage with some volatile compounds present in aromatic oil from roasted coffee Ciênc. Tecnol. Aliment.
Oliveira,Alessandra Lopes de; Cabral,Fernando Antonio; Eberlin,Marcos Nogueira; Cordello,Helena Maria André Bolini.
The oil obtained from Brazilian roasted coffee by supercritical CO2 extraction shows considerable aromatic properties, mainly composed by five aromatic compounds, 2-methylpyrazine; 2-furfurylalcohol, 2,5-dimethylpyrazine; γ-butyrolactone and 2-furfurylacetate. Sensory analyses were used to verify the influence of a mixture of these important classes of aromatic coffee compounds (pyrazines, furans and lactones) and of the roasted coffee aromatic oil on the coffee aroma and flavour of black instant freeze and spray-dried coffee beverages. In the acceptance evaluation of the aroma, the samples prepared with freeze-dried instant coffee without the mixture of volatile compounds (sample 4) were not significantly different from the freeze-dried instant coffee in...
Tipo: Info:eu-repo/semantics/article Palavras-chave: Coffee; Coffee oil; Aroma; Pirazyne; Lactone.
Ano: 2009 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612009000100012
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Brazilian roasted coffee oil obtained by mechanical expelling: compositional analysis by GC-MS Ciênc. Tecnol. Aliment.
Oliveira,Alessandra L. de; Cruz,Paulo Marcio; Eberlin,Marcos N.; Cabral,Fernando A..
A preliminary analysis by GC-MS comparing the mass spectrum of the compounds with the Wiley 275 L mass spectral data base was used to identify the fatty acids and mainly, some volatile compounds responsible for the flavor of the roasted coffee oil. The oil was obtained by mechanical expelling of Brazilian beans (Coffea arabica) roasted at 238ºC for 10 minutes. Different sample preparation methodologies such as headspace, adsorbent suction trapping and esterification were used. It was possible to identify pyrazines, pyridines, furan derivatives and other compounds not reported in the literature.
Tipo: Info:eu-repo/semantics/article Palavras-chave: Coffee oil; Coffee flavor; Fatty acids; GC-MS; Pressing extraction.
Ano: 2005 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612005000400009
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