Biblioteca do Café: Recent submissions

  • Comparison of sensory attributes and chemical markers of the infrared spectrum between defective and non-defective Colombian coffee samples
    Rodriguez, Yeison Fernando Barrios; Calderon, Karen Tatiana Salas; Hernández, Joel Girón (Editora UFLA, 2020)
    Defects in coffee affect the sensory quality of finished drink. To avoid this, defective beans are usually removed after threshing, as, once the green beans have been roasted, it becomes difficult to identify the defects. ...
  • Estimation of genetic parameters and selection of Coffea canephora progenies evaluated in Brazilian Western Amazon
    Bergo, Celso Luis; Miqueloni, Daniela Popim; Lunz, Aureny Maria Pereira; Assis, Giselle Mariano Lessa de (Editora UFLA, 2020)
    Coffee has emerged as an economic alternative culture in the State of Acre, Brazil, but without a clonal variety recommended for the state to overcome the unevenness presented by seed crops. Thus, in order to estimate ...
  • Mathematical modeling of dehydration resistance of pericarp tissues and endosperm in fruits of arabic coffee
    Dias, Camila de Almeida; Andrade, Ednilton Tavares de; Lemos, Isabella Àvila; Borém, Flávio Meira; Westerich, Diogo Nogueira; Silva, Ana Claudia Almeida da (Editora UFLA, 2020)
    Coffee represents an important source of income for producers and for the Brazilian economy, being the second product in the country’s agricultural exports. Unlike other agricultural products, freshly harvested coffee has ...
  • Optimization of robusta green coffee fermentation using response surface methodology
    Narko, Tedjo; Wibowo, Marlia Singgih; Damayanti, Sophi; Wibowo, Indra; Hadiyat, Mochammad Arbi (Editora UFLA, 2020)
    Kombucha coffee is a fermented coffee bean, which is extracted using a combination of bacteria and yeast. Kombucha coffee can be obtained by optimizing the three variables, namely sugar concentration, incubation temperature ...
  • Chemical and sensory perception of robusta coffees under wet processing
    Oliveira, Emanuele Catarina da Silva; Guarçoni, Rogério Carvalho; Castro, Eustáquio Vinicius Ribeiro de; Castro, Marina Gomes de; Pereira, Lucas Louzada (Editora UFLA, 2020)
    The quality of the coffee is determined by the sensorial analysis, using subjective methods and it is known that this quality is related to the chemical constituents of the grains. The present study used infrared spectroscopy ...
  • The influence of natrural fermentation on coffee drink quality
    Pereira, Leandro Ferreira Bernardes; Franco Junior, Kleso Silva; Barbosa, Camila Karen Reis (Editora UFLA, 2020)
    Coffee quality refers to various methods used in farming, selective harvesting that assist in quality preservation and drying methods to be performed. Some drying methods that are being performed fermentation procedures ...
  • Technical and economic viability of manual harvesting coffee yield maps
    Faria, Rafael de Oliveira; Silva, Fábio Moreira; Ferraz, Gabriel Araújo e Silva; Herrera, Miguel Angel Diaz; Barbosa, Brenon Diennevan Souza; Alonso, Diego José Carvalho; Soares, Daniel Veiga (Editora UFLA, 2020)
    Precision coffee growing is a concept that implies the use of precision agriculture techniques in coffee plantations. For the coffee growing, the precision electronic resources coupled to the harvesters are very scarce. ...
  • Moisture dynamic sorption isotherms and thermodynamic properties of parchment specialty coffee (Coffea arabica L.)
    Collazos-Escobar, Gentil Andres; Gutiérrez-Guzmán, Nelson; Váquiro-Herrera, Henry Alexander; Amorocho-Cruz, Claudia Milena (Editora UFLA, 2020)
    Sorption isotherms represent an efficient and valuable tool for predicting the equilibrium moisture content of foods under different humidities and temperatures; thus, they are useful for determining shelf-life and safe ...
  • Screening for phosphate-solubilizing fungi from colombian andisols cultivated with coffee (Coffea arabica L.)
    González-Osorio, Hernán; Botero, Carmenza E. Góngora; Rivera, Rubén Darío Medina; Vega, Nelson Wálter Osorio (Editora UFLA, 2020)
    Phosphate (P) bioavailability is severely constrained in volcanic ash soils due to its high fixation rate. To overcome this problem the use of P-solubilizing fungi (PSF) has been proposed gaining recently great attention. ...
  • Soil attributes and coffee yield in an agroforestry system
    Jácome, Máximo Gerardo Ochoa; Mantovani, José Ricardo; Silva, Adriano Bortolotti da; Rezende, Tiago Teruel; Landgraf, Paulo Roberto Côrrea (Editora UFLA, 2020)
    Coffee growing in an agroforestry system may provide improvements in soil chemical and physical attributes, increase crop yield and diversify production. However, there are few studies on coffee growing intercropped with ...
  • Efect of lnf (cna - cnb) enzyme complex in the drying process and the coffee quality
    Santos, Douglas Freitas; Franco Junior, Kleso Silva; Silva, Carlos Henrique da; Silva Neto, José Francisco da; Paiva, Leandro Carlos; Brigante, Giselle Prado (Editora UFLA, 2020)
    The world demand for quality coffee is growing and the market is increasingly demanding for sustainable practices, leading coffee growers to search for new coffee processing processes always aiming for maximum quality. The ...
  • Evaluation of Conilon coffee productivity intercropped with Ambarella (Spondias dulcis Parkinson)
    Sales, Eduardo Ferreira; Baldi, Adriana; Alvez, Juan P. (Editora UFLA, 2020)
    The State of Espirito Santo (Brazil) has 9.4 % of its area cultivated in full sun, monocrop coffee. Coffee has a great importance for the State and a dependence on just one product can make farmers vulnerable to price ...
  • Evaluation of slow release fertilizer on the initial developmentand coffee production
    Franco Junior, Kleso Silva; Carvalho, Julian Silva; Guimarães, Bernardino Cangussu; Barbosa, Camila Karen Reis; Brigante, Giselle Prado; Dias, Marcio de Souza; Aprelini, André; Silva, Nilton de Oliveira (Editora UFLA, 2019-10)
    The objective in this work was to evaluate the efficiency of slow release fertilizer in seedling production, initial development and first coffee production. The research was carried out at Sitio Santa Felicidade, Campestre ...
  • Effect of intercropping in shading with crotalaria on the initial development of coffee tree
    Franco Junior, Kleso Silva; Terra, Ana Beatriz Carvalho; Florentino, Ligiane Aparecida; Carvalho, Julian Silva; Guimarães, Bernardino Cangussu; Silva, Nilton de Oliveira (Editora UFLA, 2019-10)
    Coffee cultivation in Brazil is still predominantly in full sun. However, the shading technique has gained prominence to increase the sustainability and profitability of production. Coffee intercropping legumes, besides ...
  • Quizalofop-P-ethyl controlling sourgrass (Digitaria insularis) and goosegrass (Eleusine indica) in infested coffee areas
    Vilela, Ximena Maira de Souza; Medeiros, Fernanda Carvalho Lopes de; Gonçalves, Adenilson Henrique; Silva, Lindomar Canuto da (Editora UFLA, 2019-10)
    Chemical control is the main weed management system in coffee crop. Herbicides alternatives controlling grass weeds in infested coffee areas are limited, mainly due to the few options of registered herbicides. Thus, it is ...
  • Initial roasting temperature effect on thermal behaviour and characteristic of liberica coffee
    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 ...
  • Coffee waste biochars: characterization and zinc adsorption from aqueous solution
    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 ...
  • Sensory quality of roasted coffee beans under different storage conditions
    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 ...
  • Dietary fiber and antioxidant activity of gluten-free cookies with coffee cherry flour addition
    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, ...
  • Impact of drying methods over the germinative potenti al of conilon coffee of late maturation
    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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