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Browsing Coffee Science - v.13, n.4, 2018 by Title

Browsing Coffee Science - v.13, n.4, 2018 by Title

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  • Ribeiro, Bruno Batista; Câmara, Francisco Mickael de Medeiros; Mendes, Antônio Nazareno Guimarães; Silva, Virgílio Anastácio da; Montanari, Fernanda Faria (Editora UFLA, 2018-10)
    The production of quality coffees, with different sensory characteristics, is strongly related to drying techniques. Experiments were carried out on coffee fruits, with the presence and absence of the fruit turnover process ...
  • Amaral, Rudney; Andrade, Ednilton Tavares de; Gomes, Francisco Carlos; Borém, Flávio Meira; Lemos, Isabela Avila; Dias, Camila de Almeida (Editora UFLA, 2018-10)
    Drying is a fundamental step in post-harvest handling of coffee because moisture content at the end of drying affects several important aspects, such as sensory quality, storability, and color of the fruit coffee. Within ...
  • Angelo, Paula Cristina da Silva; Ferreira, Iran Bueno; Reis, André Moraes; Bartelega, Lucas; Carvalho, Carlos Henrique Siqueira de; Paiva, Ana Carolina Ramia Santos; Matiello, José Braz (Editora UFLA, 2018-10)
    Vegetative propagation of arabica coffee plants selected by their agronomic value has been accomplished routinely in Brazil for scientific purposes, through somatic embryogenesis and rooting of stem cuttings. Somatic ...
  • Castro, Claúdio Vieira; Lira, Jean Marcel Sousa; Salgado, Eduardo Gomes; Beijo, Luiz Alberto (Editora UFLA, 2018-10)
    The certification of agricultural products is considered a strategy that promotes sustainability and appreciation of product. In coffee production, the Certifica Minas Café is the only public coffee certification program ...

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