SBICafé
Biblioteca do Café

Navegação Coffee Science por título

Navegação Coffee Science por título

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  • Paclobutrazol e restrição hídrica no crescimento e desenvolvimento de plantas de café
    Ribeiro, André Felipe Fialho; Matsumoto, Sylvana Naomi; Ramos, Paula Acácia Silva; Santos, Jefferson Luan Dias dos; Teixeira, Ednilson Carvalho; d’Arêde, Lucialdo Oliveira; Viana, Anselmo Eloy Silveira (Editora UFLA, 2017-10)
    O paclobutrazol pode atenuar os efeitos negativos do estresse hídrico em diversas espécies vegetais, todavia, para cafeeiros é necessário ampliar a base de conhecimentos sobre este tema. Neste estudo, objetivou-se avaliar ...
  • Padrões de interceptação de radiação solar por cafeeiros em função da área foliar
    Pilau, Felipe Gustavo; Angelocci, Luiz Roberto (Editora UFLA, 2016-01)
    Objetivou-se, no presente trabalho, avaliar alterações nos padrões de interceptação de radiação solar pela copa de cafeeiros, em consequência da variação do índice de área foliar por desfolhas, determinando-se relações da ...
  • Paralisação da irrigação e sincronia do desenvolvimento das gemas reprodutivas de cafeeiros (Coffea arabica L.) orgânicos e adensados
    Nascimento, Luís Marques do; Oliveira, Carlos Alberto da Silva; Silva, Cícero Lopes (Editora UFLA, 2010-05)
    Avaliou-se o efeito da paralisação da irrigação sobre a sincronia do desenvolvimento das gemas reprodutivas do cafeeiro, sucedendo podas de esqueletamento e decote. Os regimes hídricos foram: sem irrigação; irrigação durante ...
  • Parametrização das condições de obtenção do extrato do café verde e torrado com CO2 supercrítico
    Silva, Luciano Luiz; Fernandes, Suellen Cadorin; Costelli, Murilo Cesar; Savio, Juliana; Lopes, Toni Jefferson; Besegatto, Stefane Vieira; Capelezzo, Ana Paula (Editora UFLA, 2015-01)
    A produção e consumo de café no Brasil vem em uma crescente considerável nos últimos anos, sendo responsável por 33,60% da produção mundial. O café torrado contém alta quantidade de compostos voláteis que proporcionam sabor ...
  • Particle size and roasting on water sorption in conilon coffee during storage
    Corrêa, Paulo Cesar; Oliveira, Gabriel Henrique Horta de; Oliveira, Ana Paula Lelis Rodrigues de; Vargas-Elías, Guillermo Asdrúbal; Baptestini, Fernanda Machado (Editora UFLA, 2016-04)
    The aim of this work was to evaluate alterations on the water sorption of coffee due to the effect of roast, grind and storage in two temperatures (10 and 30 oC) during 180 days. Crude grain coffee (Coffea canephora) with ...
  • Patogenicidade de fungos entomopatogênicos a três espécies de ácaros em cafeeiro
    Cavalcanti, Ricardo Sousa; Reis, Paulo Rebelles; Moino Junior, Alcides; Altoé, Bernardo Falqueto; Franco, Renato André; Carvalho, Thaiana Mansur Botelho de (Editora UFLA, 2008-01)
    Brevipalpus phoenicis (Geijskes, 1939) e Oligonychus ilicis (McGregor, 1917) (Acari: Tenuipalpidae, Tetranychidae) são considerados os principais ácaros-pragas do cafeeiro (Coffea spp.), pois causam danos, como a desfolha ...
  • Perfil sensorial de cultivares de café processados por via seca e via úmida após armazenamento
    Ribeiro, Bruno Batista; Nunes, Cleiton Antônio; Souza, Antonio Jackson de Jesus; Montanari, Fernanda Faria; Silva, Virgílio Anastácio da; Madeira, Raul Antônio Viana; Piza, Clovis de (Editora UFLA, 2017-04)
    Os diferentes tipos de processamentos pós-colheita empregados nos frutos de café podem originar diferentes bebidas, cujo perfil sensorial depende de fatores ambientais e do manejo no processo de produção. Todos os processos ...
  • Perfil y preferencia de los consumidores ecuatorianos por atributos de calidad en la producción de café
    Sepúlveda, Wilmer S.; Ureta, Irinuska; Sepulveda-Sepúlveda, Alexander (Editora UFLA, 2016-07)
    Cada vez más los consumidores ejercen presión sobre las formas de producción, la seguridad y la procedencia de los productos agroalimentarios. Dentro de las formas de producción, los aspectos éticos, el impacto sobre el ...
  • Performance of a special tractor as a function of ballasting and front-wheel drive in coffee harvesting
    Tavares, Tiago de Oliveira; Borba, Matheus Anaan de Paula; Gallo, Luís Alexandre Michelli; Gírio, Lucas Augusto da Silva; Paixão, Carla Segatto Strini; Silva, Rouverson Pereira da (Editora UFLA, 2018-01)
    One of the main concerns before agricultural mechanization is the fuel cost from an economic and environmental point of view. In some literature, it has been demonstrated that the adequacy of tractors is directly related ...
  • Performance of cross laminated timber panels made of Pinus oocarpa and Coffea arabica waste
    Furtini, Ana Carolina Corrêa; Santos, Carolina Aparecida dos; Garcia, Hudson Venâncio Silva; Brito, Flávia Maria Silva; Santos, Thalita Paula dos; Mendes, Lourival Marin; Guimarães Júnior, José Benedito (Editora UFLA, 2021)
    The growth of the civil construction sector, made necessary to develop alternative products made of sustainable materials. Within this context came the cross laminated timber panels (CLT), which are formed by gluing veneer ...
  • Performance of different fermentation methods and the effect on coffee quality (Coffea arabica L.)
    Peñuela-Martínez, Aida Esther; Zapata-Zapata, Arley David; Durango-Restrepo, Diego Luis (Editora UFLA, 2018-10)
    Fermentation of coffee mucilage is a spontaneous process caused by microorganisms growing in the environment, which is influenced by factors such as the coffee variety, climate and fruit maturity. These external factors ...
  • Performance of F4 arabic coffee progenies before and after framework pruning
    Carvalho, Gladyston Rodrigues; Botelho, César Elias; Rezende, Juliana Costa de; Ferreira, André Dominguett; Cunha, Rodrigo Luz da; Pedro, Francisco Carlos (Editora UFLA, 2013-01)
    The use of densification in coffee plantations is one of the factors of increased productivity; however, there is the need to select genotypes adapted to this system of planting. The objective of this study was to select ...
  • Phialomyces macrosporus reduces Cercospora coffeicola survival on symptomatic coffee leaves
    Laborde, Marie Caroline Ferreira; Botelho, Deila Magna dos Santos; Rodríguez, Gabriel Alfonso Alvarez; Resende, Mário Lúcio Vilela de; Queiroz, Marisa Vieira de; Batista, Aline Duarte; Cardoso, Patrícia Gomes; Pascholati, Sérgio Florentino; Gusmão, Luis Fernando Pascholati; Martins, Samuel Júlio; Medeiros, Flávio Henrique Vasconcelos de (Editora UFLA, 2019-01)
    Brown eye spot is among the most important coffee diseases, it is caused by a necrotrophic fungal Cercospora coffeicola. Saprobe fungi have potential in reducing the survival of necrotrophic pathogens and can act through ...
  • Physical and mechanical properties of the wood of coffee trunks and branches
    Velloso, Nara Silveira; Magalhães, Ricardo Rodrigues; Santos, Fábio Lúcio; Nunes, Márcio Felipe Pinheiro Neri; Vicentini, Bruno (Editora UFLA, 2020)
    Knowledge of the physical and mechanical properties of coffee plants is essential to the development of mechanisms that perform the harvesting of their fruits by the principle of mechanical vibrations; however, these ...
  • 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 ...
  • Physicochemical parameters of arabica fermented coffee in different altitudes
    Pereira, Lucas Louzada; Guarçoni, Rogério Carvalho; Moreli, Aldemar Polonini; Pinheiro, Patrícia Fontes; Pinheiro, Carlos Alexandre; Moreira, Taís Rizzo; Siqueira, Evandro de Andrade; Caten, Carla Schwengber ten (Editora UFLA, 2021)
    The coffee quality interacts with different processes, techniques, analyses, and concepts. This study applied six different forms of wet fermentation to coffee from different altitude ranges to understand how coffee quality ...
  • Physicochemical, microbiological, and sensory analysis of fermented coffee from Sierra Nevada of Santa Marta, Colombia
    Cruz-O’Byrne, Rosmery; Piraneque-Gambasica, Nelson; Aguirre-Forero, Sonia (Editora UFLA, 2020)
    The evaluation of the physicochemical (pH, degrees Brix, and temperature), microbiological (fungi, yeasts, and bacteria), and sensory characteristics (sensory attributes, score, and quality classification) of coffee wet ...
  • Physicochemical, microbiological, and sensory characterization of fermented coffee pulp beverages
    Cruz, Claudia Milena Amorocho; Cortés, Yenifer Muñoz (Editora UFLA, 2021)
    Coffee pulp is the first by-product generated from coffee processing, a contaminating residue due to its composition and production volume. So, this research presents the use of coffee pulp with honey and sugar cane juice ...
  • Physiological aspects and yield in coffee progenies with large beans
    Pavan, João Paulo Silva; Santos, Cyntia Stephânia dos; Freitas, Ana Flávia de; Carvalho, Samuel Pereira de; Carvalho, Gladyston Rodrigues (Editora UFLA, 2021)
    Genetic coffee breeding is aimed at increasing yield associated with tolerance or resistance to biotic and abiotic factors, besides providing a better beverage quality and supplying the demand for bigger beans. The efficiency ...
  • Physiological aspects of coffee beans, processed and dried through different methods, associated with sensory quality
    Oliveira, Pedro Damasceno; Borém, Flávio Meira; Isquierdo, Eder Pedroza; Giomo, Gerson da Silva; Lima, Renato Ribeiro de; Cardoso, Renan Alves (Editora UFLA, 2013-04)
    The objective of the present study was to evaluate the physiological and sensory quality of coffee beans processed and dried in different manners. The experiment was conducted with two types of processing - dry and wet ...

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