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Navegação Coffee Science por autor "Alves, Ana Paula de Carvalho"

Navegação Coffee Science por autor "Alves, Ana Paula de Carvalho"

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 ...
  • Profile of organic acids and bioactive compounds in the sensory quality discrimination of arabica coffee
    Ribeiro, Diego Egídio; Borém, Flávio Meira; Nunes, Cleiton Antônio; Alves, Ana Paula de Carvalho; Santos, Claudia Mendes dos; Taveira, José Henrique da Silva; Dias, Laryanne Lopes de Carvalho (Editora UFLA, 2018-04)
    This study was conducted to investigate the potential of organic acids and bioactive compounds present in rawbeans to differentiate the sensory quality of coffee from different genotypes and processing methods. During the ...
  • Quality of specialty natural coffee stored in different packages in Brazil and abroad
    Borém, Flavio Meira; Andrade, Fabrício Teixeira; Santos, Cláudia Mendes dos; Alves, Ana Paula de Carvalho; Matias, Gabriel Carvalho; Teixeira, Daniela Edel; Ossani, Paulo César; Cirillo, Marcelo Ângelo (Editora UFLA, 2019-10)
    A challenge in the packaging and export of specialty coffees is to avoid green coffee bean storage and transport conditions that negatively affect the sensory quality of the roasted beans. The present study evaluated green ...

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