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Browsing Química Nova by Title
Now showing items 1-20 of 41
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(Sociedade Brasileira de Química, 2006)Coffee is one of the beverages most widely consumed in the world and the "cafezinho" is normally prepared from a blend of roasted powder of two species, Coffea arabica and Coffea canephora. Each one exhibits differences ... -
(Sociedade Brasileira de Química, 1997)The combination of high performance exclusion chromatography (HPEC) and gas chromatography (GC) was applied to the analysis of six coffee samples that were previously characterized by sensory tests as of good or poor ...
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(Sociedade Brasileira de Química, 2009)Coffee is widely consumed and appreciated all over the world, both for their stimulating effect and organoleptic characteristics. Due to its complex chemical composition and the factors involving brews preparation, the ...
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(Sociedade Brasileira de Química, 2023-03-03)Chemometrics is a subfield of chemistry that emerged from advances in analytical instrumentation and computing. When seeking to solve chemical problems that depend on many concomitants experimental variables, chemometrics ...
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(Sociedade Brasileira de Química, 2000)This review is about the aliphatic, alicyclic and aromatic compounds (non-heterocyclic compounds) that are present in the volatile fractions of roasted coffees. Herein, the contents, aroma precursors and the sensorial ...
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(Sociedade Brasileira de Química, 2009)About 20% of Brazilian raw coffee production is considered inappropriate for exportation. Consequently, these beans are incorporated to good quality beans in the Brazilian market. This by-product of coffee industry is ...
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(Sociedade Brasileira de Química, 2010)This study aimed to evaluate the effect of coffee decaffeination with dichloromethane on the in vitro antioxidant activity of this matrix. It were determined the content of total phenolics, chlorogenic acid and caffeine ...
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(Sociedade Brasileira de Química, 2009)The bioactive compounds and antioxidant activity presented by Conilon coffee (C. Canephora) variety, produced in the Espírito Santo State, Brazil, were quantified. The light roast coffee showed the highest level of total ...
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(Sociedade Brasileira de Química, 2012)The influence of pre processing of arabica coffee beans on the composition of volatile precursors including sugars, chlorogenic acids, phenolics, proteins, aminoacids, trigonelline and fatty acids was assessed and correlated ...
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(Sociedade Brasileira de Química, 2007)In this work a fast method for the determination of the total sugar levels in samples of raw coffee was developed using the near infrared spectroscopy technique and multivariate regression. The sugar levels were initially ...
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(Sociedade Brasileira de Química, 2005)Coffee is a product consumed all around the world, Brazil being the biggest exporter. However, little is known about the difference in composition of the different brands in terms of bioactive substances. In the present ...
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(Sociedade Brasileira de Química, 2010)Epidemiological studies attributed positive effects in the central nervous system (CNS) to coffee. Among possible active constituents, serotonin, a neurotransmitter in the CNS, is present; but dietary sources do not cross ...
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(Sociedade Brasileira de Química, 2012)A method using LC/ESI-MS/MS for the quantitative analysis of Ochratoxin A in roasted coffee was described. Linearity was demonstrated (r = 0.9175). The limits of detection and quantification were 1.0 and 3.0 ng g-1, ...
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(Sociedade Brasileira de Química, 2011)A fruit chemical composition reflects its maturation stage. For coffee, it is also the reflex of the post harvesting processing type, dry, semi-wet and wet. The object of this work was to verify if headspace solid phase ...
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(Sociedade Brasileira de Química, 2006)The decaffeinated coffee market has been expanding increasingly in the last years. During decaffeination, aroma precursors and bioactive compounds may be extracted. In the present study we evaluate the changes in the ...
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(Sociedade Brasileira de Química, 2014)In this research work the effects of four solvents and their mixtures on the extraction of chlorogenic acids, caffeine and trigonelline in crude extracts of four coffee cultivars, traditional red bourbon, IAPAR59, IPR101 ...
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(Sociedade Brasileira de Química, 2012)Mid-infrared spectroscopy and chemometrics were used to identify adulteration in roasted and ground coffee by addition of coffee husks. Consumers’ sensory perception of the adulteration was evaluated by a triangular test ...
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(Sociedade Brasileira de Química, 2016)The aim of this study was to compare the usefulness of three extraction methods: solid-phase microextraction (SPME) with four different coating (PDMS, PDMS/DVB, DVB/CAR/PDMS and PA), supercritical fluid extraction with ...
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(Sociedade Brasileira de Química, 2018)An undergraduate organic chemistry experiment for oil extraction and biodiesel production using alternative biomass was developed, whereby oils of avocado, coconut and spent coffee grounds were obtained and submitted to ...
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(Sociedade Brasileira de Química, 2008)This work evaluated the chemical quality of organic matter (OM) of a Brazilian Oxisol cultivated with coffee plants, under organic and conventional managements. Total organic C (TOC), light fraction C (LF-C) and C in humic ...
Now showing items 1-20 of 41
