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Registros recuperados: 3
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Development of organic matter in soils of natural phytocoenoses and agrocoenoses JARTS
Akramov, Y.; Drauschke, W.; Bojmurodov, R..
The brown mountain carbonate soils covering the “yadiere” (hills) in the Gissarska valley of Tadzhikistan have relatively high humus portions. The humus content in the upper layers of sedentary soils was found to range from 2.70 to 3.18 per cent. However, in eroded soils the humus content declines from 1.35-0.83 per cent to levels as low as 0.57-0.75 per cent. The decrease of humus substances in erodible soils is mainly dependent on their slope exposure. Soils on sites sloping to north revealed the highest humus content whilst soils on east and west slopes and, in particular, on south slopes were found to have the lowest humus content. Sprinkler irrigation applied to soils on sloping sites, following grass seeding, was found to result in swift growth and...
Tipo: Info:eu-repo/semantics/article Palavras-chave: Soil sciences humus content; Soil erosion; Slope exposure; Humic acid; SGK:SFK ratio; Tadzhikistan.
Ano: 2003 URL: http://www.jarts.info/index.php/jarts/article/view/35
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Interaction of genotype, environment and processing in the chemical composition expression and sensorial quality of Arabica coffee. Repositório Alice
RIBEIRO, D. E.; BOREM, F. M.; CIRILLO, M. A.; PRADO, M. V. B.; FERRAZ, V. P.; ALVES, H. M. R.; TAVEIRA, J. H. da S..
The present study was carried out to analyze chemical descriptors present in the raw coffee bean and to establish an association of these descriptors with the sensorial quality of the coffee beverage, based on expressions resulting from the interactions of coffee genotype, environment, and processing. The chemical descriptors caffeine, trigonelline, sucrose, and isomers of chlorogenic acid (3-CQA, 4-CQA, and 5-CQA), were analyzed through the use of high performance liquid chromatography (HPLC). Trained and qualified cuppers, certified as judges of specialty coffees, carried out the sensorial analysis using the methodology proposed by the Specialty Coffee Association of America (SCAA). Based on the cultivation environment, altitude and the genotype, it was...
Tipo: Artigo em periódico indexado (ALICE) Palavras-chave: Slope exposure; Yellow bourbon; Coffee processing; Altitude; Multidimensional scaling; Altitude.
Ano: 2016 URL: http://www.alice.cnptia.embrapa.br/handle/doc/1067824
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Sensory analysis of specialty coffee from different environmental conditions in the region of Matas de Minas, Minas Gerais, Brazil. Repositório Alice
SILVEIRA, A. de S.; PINHEIRO, A. C. T.; FERREIRA, W. P. M.; SILVA, L. J. da; RUFINO, J. L. dos S.; SAKIYAMA, N. S..
Specialty coffees can be differentiated in various ways, including the environmental conditions in which they are produced and the sensory composition of the drink. This study aimed to evaluate the effect of altitude, slope exposure and fruit color on the sensory attributes of cafes of the region of Matas de Minas. Sampling points were georeferenced in four altitude ranges (< 700 m; 700 < x> 825 m, 825 < x < 950 m and > 950 m) of the coffee crop; two fruit colors of var. Catuaí (yellowand red); and two slope exposures (North-facing and South-facing). Coffee fruit at the cherry stage were processed andsubmitted to sensory analysis. The sensory attributes evaluated were overall perception, clean cup, balance, aftertaste, sweetness, acidity...
Tipo: Artigo em periódico indexado (ALICE) Palavras-chave: Quality cup; Slope exposure; Fruit color; Qualidade de bebida; Face de exposição; Cor do fruto; Coffea arabica; Altitude; Coffea arabica; Altitude.
Ano: 2016 URL: http://www.alice.cnptia.embrapa.br/handle/doc/1055553
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