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Navegação Coffee Science_v.18, 2023 por assunto "specialty coffee"

Navegação Coffee Science_v.18, 2023 por assunto "specialty coffee"

Classificar por: Ordenar: Resultados:

  • Fermented natural coffee followed by pulping: Analysis of the initial sensory quality and after six months of storage
    Salvio, Luís Gustavo Amaral; Cirillo, Marcelo Ângelo; Borém, Flávio Meira; Alves, Ana Paula de Carvalho; Palumbo, Juliana Maria Campos; Santos, Cláudia Mendes dos; Haeberlin, Luana; Schwan, Rosane Freitas; Nakajima, Makoto; Sugino, Ryosuke (Universidade Federal de Lavras, 2023-09-01)
    In recent years, different methods of fermentation have emerged for coffee, with the intention of adding complexity to its flavor. To be able to clearly identify the information from sensory analysis, tools capable of ...
  • Physical and sensorial quality of arabica coffee cultivars submitted to two types of post-harvesting processing
    Alixandre, Ricardo Dias; Alixandre, Fabiano Tristão; Lima, Paula Aparecida Muniz de; Fornazier, Maurício José; Krohling, Cesar Abel; Amaral, José Francisco Teixeira do; Guarçoni, Rogério Carvalho; Dias, Rodrigo da Silva; Venturini, Cassio de Faria; Macette, Higor Alixandre; Zandonadi, Cecília Uliana; Viçosi, David Brunelli (Universidade Federal de Lavras, 2023-04-17)
    The growing demand for better quality coffees has driven changes in the coffee production chain, mainly through the adoption of new technologies and management. Thus, this work was carried out aiming to evaluate the physical ...

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