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Navegação Biblioteca do Café por título
Itens para a visualização no momento 9026-9045 of 14033
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(Embrapa Café, 2008)O desenvolvimento de variedades de café com resistência à ferrugem foi iniciada em 1953, mesmo antes da constatação da doença no Brasil, em 1970. Os trabalhos foram ampliados nas 3 últimas décadas, com ... -
(2005)Este trabalho objetiva informar a respeito da metodologia utilizada no Estado do Espírito Santo para viabilizar o acesso dos cafeicultores às novas variedades clonais de café conilon obtidas e recomendadas para cultivo no ... -
(1955-03)O “Estado de São Paulo” publicou, há poucos dias, dois grandes artigos, “A responsabilidade pela crise cafeeira” e “Nova orientação da política cafeeira”, que devem ser respondidos pelos líderes das entidades representativas ...
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(1962-08)Completou a 27 de junho último 75 anos o grande centro de pesquisas cientificas e experimentação agrícola, fundado por D. Pedro II nos últimos anos do Império, quando ministro da Agricultura o Conselheiro Antonio da Silva ...
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(Sociedade Brasileira de Ciência e Tecnologia de Alimentos, 2009-10)O estudo do perfil dos consumidores e dos fatores envolvidos no processo de compra do café é uma ferramenta importante na identificação dos diferentes segmentos deste mercado e de suas potencialidades. Por outro lado, ...
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(Universidade Federal do Ceará, 2020)The profile of bioactive compounds in coffee brews depends on the coffee bean species and varieties, harvesting and post-harvesting practices, roasting processes, and also on the brewing method. The present research aimed ...
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(Associação Brasileira de Divulgação Científica, 2021)Kahweol is a compound derived from coffee with reported antinociceptive effects. Based on the few reports that exist in the literature regarding the mechanisms involved in kahweol-induced peripheral antinociceptive action, ...
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(Editora UFLA, 2018-01)Brazil stands out as the world’s largest coffee exporter. However, in the cold and windy regions, such as the southern of Minas Gerais, have been undergoing attack of diseases, including the bacterial blight of coffee ...
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(Embrapa Café, 2007)O objetivo do presente trabalho é mostrar a origem da linhagem Katipó e apresentar o desempenho produtivo mais atual, em um campo de observação instalado em mar/93, na Faz. Cafelândia, em Piedade de Caratinga, em altitude ...
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(Editora da Universidade Estadual de Maringá - EDUEM, 2017-07)The objective of this study was to model the kinetics of water sorption in roasted and ground coffee. Crude Arabica coffee beans with an initial moisture content of 0.1234 kg w kg dm-1 were used. These beans were roasted ...
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(Instituto de Pesquisas Ambientais em Bacias Hidrográficas, 2014)This study evaluated the treatment of wastewater from coffee wet processing (WCWP) in an anaerobic treatment system at a laboratory scale. The system included an acidification/equalization tank (AET), a heat exchanger, an ...
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(Sociedade Brasileira de Química, 2020)Thermal decomposition of coffee husks was investigated by thermogravimetric analyses. The proximate, ultimate and composition analyses were performed. Thermogravimetric tests were realized, the material was heated to 1173 ...
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(ABM, ABC, ABPol, 2021)Biotechnology can be used to convert waste into valuable products. In this context, there is bacterial cellulose (BC), a natural biopolymer that can be transformed into several useful materials, but its production is limited ...
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(Sociedade Brasileira de Ciência do Solo, 2008-03)Kinetic studies on soil potassium release can contribute to a better understanding of K availability to plants. This study was conducted to evaluate K release rates from the whole soil, clay, silt, and sand fractions of ...
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(Associação Brasileira de Engenharia Agrícola, 2016-03)Roasting is one of the most complex coffee processing steps due to simultaneous transfers of heat and mass. During this process, beans lose mass because of fast physical and chemical changes that will set color and flavor ...
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(Editora UFLA, 2013-01)Blotch progress lifting becomes potentially useful and understandable in understanding the disease and in the process of decision taking for control measures. In the last years, computer programs have been helping to ...
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(Universidade Federal de Lavras, 2023-10-03)Lactic acid bacteria (LAB) are recognized in coffee fermentation as key microorganisms in forming flavor and aroma precursors associated with high-quality beverages. In Colombia, although coffees with differential sensory ...
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(Embrapa Rondônia, 2004-07)O trabalho relata a biologia, a flutuação populacional, os danos, as plantas hospedeiras e os possíveis controle para este inseto-praga no estado de Rondônia. -
(Associação Brasileira de Engenharia Sanitária e Ambiental – ABES, 2019-07-29)A set of experiments were carried out in order to establish and evaluate the potential of activated carbon, produced from coffee waste in adsorption process, in the depuration of landfill leachate. Different reagents were ...
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(Crop Breeding and Applied Biotechnology, 2016-03)The study aims to compare the efficiency of previously used liquid media for coffee, evaluating NAA concentrations in liquid medium and proline in semi-solid medium in the regeneration of somatic embryos and asses ...
Itens para a visualização no momento 9026-9045 of 14033
