Bem vindo à Biblioteca do Café

O SBICafé é um repositório temático da produção científica das instituições que integram o Consórcio Brasileiro de Pesquisa e Desenvolvimento do Café (Consórcio Pesquisa Café). Seu objetivo é unificar e facilitar o acesso à produção científica das instituições consorciadas, no que se refere a temas relacionados ao agronegócio do café, aumentando assim a visibilidade, o uso e o impacto dos resultados das pesquisas depositadas, no intuito de fortalecer os projetos desenvolvidos em torno do Programa Nacional de Pesquisa e Desenvolvimento do Café (PNP D/Café), aumentando sua produtividade, progresso e recompensas.



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  • Heriyanti; Panggabean, Yulia; Pangestu, Enggar Tyas; Asyhar, Rayandra; Sutrisno (Editora UFLA, 2019-10)
    The roasting process has brought about some changes in transition phases, in chemical characteristics, and microstructures of minerals in the Liberica coffee beans. Two initial roasting temperature variations were carried ...
  • Sertoli, Lindiamara; Carnier, Ruan; Abreu, Cleide Aparecida de; Coscione, Aline Renée; Melo, Leônidas Carrijo Azevedo (Editora UFLA, 2019-10)
    The final disposal of organic wastes has become a major challenge with increasing industrialization and population growth. Coffee wastes can be converted into biochar and provide economic and environmental benefits, such ...
  • Nadaleti, Denis Henrique Silva; Rocha, Hully Alves; Mendonça, Luciana Maria Vieira Lopes; Mendonça, José Marcos Angélico de; Reis, Iêda Bruna dos; Evaristo, Carlos Henrique; Terra, Sávia Del Vale (Editora UFLA, 2019-10)
    Roasted coffee is subject to loss of quality due to aging, and the intensity of these losses is influenced by packaging. The objective in this study was to evaluate the possible losses in the sensory quality of a specialty ...
  • Damat, Damat; Anggriani, Rista; Setyobudi, Roy Hendroko; Soni, Peeyush (Editora UFLA, 2019-10)
    Coffee husk and coffee pulp are by-product of coffee fruit and bean processing, can be considered as potential functional ingredients for food production as coffee cherry flour (CCF). The CCF contains a lot of carbohydrates, ...
  • Posse, Sheila Cristina Prucoli; Rodrigues, Wagner Nunes; Comério, Marcone; Volpi, Paulo Sérgio; Verdin Filho, Abraão Carlos; Posse, Robson Prucoli; Oliveira, Vinicius de Souza; Arantes, Sara Dousseau (Editora UFLA, 2019-10)
    This study aimed to evaluate the effect of different drying methods (regarding temperature and drying time) over the seed moisture and germination of seeds of Coffea canephora, harvested from genotypes of late maturation. ...

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