SBICafé
Biblioteca do Café

Navegação Periódicos por título

Navegação Periódicos por título

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  • Qualidade sensorial do café de lavouras em conversão para o sistema de produção orgânico
    Malta, Marcelo Ribeiro; Pereira, Rosemary Gualberto Fonseca Alvarenga; Chagas, Silvio Júlio de Rezende; Ferreira, Daniel Furtado (Instituto Agronômico (IAC), 2008-07)
    Com o objetivo de se verificar a qualidade sensorial do café de lavouras em conversão para o sistema de produção orgânico, foi instalado este experimento, no município de Lavras (MG). O experimento foi instalado em 2004, ...
  • Qualidade tecnológica do café (Coffea arabica L.) pré-processado por " via seca" e " via úmida " avaliada por método químico
    Leite, Rildo Araujo; Corrêa, Paulo César; Oliveira, Maria Goreti de Almeida; Reis, Fernando Pinheiro; Oliveira, Tânia Toledo de (Departamento de Engenharia Agrícola - UFCG, 1998-09)
    Este trabalho visou estudar métodos simples, objetivos e mensuráveis, para avaliação da qualidade do café. Avaliou-se o efeito do tempo de armazenamento da qualidade do café “coco”, “descascado” e beneficiado e a atividade ...
  • Qualificação da superfície acabada em madeira de Eucalyptus grandis W. Hill ex Maiden, Toona ciliata M. Roemer e Coffea arabica L.
    Silva, José Reinaldo Moreira da; Alves, Joyce de Almeida; Nogueira, Mariana de Oliveira Gonçalves; Braga, Pedro Paulo de Camargo (Universidade Federal de Lavras – UFLA, 2010)
    The finishing is intended to improve the aesthetics of a wood machined. It also guarantee a durability of wood products. The quality of the coating is related with the anchored surface and product used. Normally, surface ...
  • Qualities of arabica and robusta cascara kombucha with different concentrations of starter
    Anjliany, Meysin; Syafutri, Merynda Indriyani; Widowati, Tri Wardani (Universidade Federal de Lavras, 2022-12-29)
    Coffee waste consisted of coffee peel (45%), mucilage (10%) and seed peel (5%). Generally, coffee peel is used in the manufacture of fertilizers. Coffee peel waste is a potential material that can be the producer of caffeine, ...
  • Quality assessment of coffee beans through computer vision and machine learning algorithms
    Santos, Fernando Ferreira Lima dos; Rosas, Jorge Tadeu Fim; Martins, Rodrigo Nogueira; Araújo, Guilherme de Moura; Viana, Lucas de Arruda; Gonçalves, Juliano de Paula (Editora UFLA, 2020)
    The increasing market interest in coffee beverage, lead coffee growers around the world to adopt more efficient methods to select the best-quality coffee beans. Currently, coffee beans selection is carried out either ...
  • Quality evaluation of Coffea canephora ‘Apoatã’ seeds for rootstock production
    Espíndula, Marcelo Curitiba; Botelho, Frederico José Evangelista; Clemente, Aline da Consolação Sampaio; Teixeira, Alexsandro Lara; Alves, Gleice Quele Fonseca; Oliveira, Roseane Maria Evangelista (Editora UFLA, 2018-01)
    Coffea canephora ‘Apoatã’ seeds are used for the formation of rootstocks for grafting of C. arabica seedlings. The quality of seeds and the individualization of used genotypes are prevalent factors for the formation of ...
  • Quality of Coffea canephora beverage as a function of genotype, processing method and grain size
    Lima, Julião Soares de Souza; Silva, Samuel de Assis; Fonseca, Abel Souza da; Pajehu, Levi Fraga (Editora UFLA, 2020)
    After harvesting, the coffee beans tend to lose quality during fruit processing and grain storage, thus affecting the quality of the obtained beverage. The objective of this research was to evaluate the quality of the ...
  • Quality of coffee beans from peeled green fruits after temporary immersion in water
    Coelho, Ana P. de F.; Silva, Juarez de S. e; Carneiro, Antônio P. S.; Melo, Evandro de C.; Silva, Camilla S. da; Lisboa, Cristiane F. (Departamento de Engenharia Agrícola - UFCG, 2020)
    The harvest of green coffee fruits affects their quality; they should be separated from the ripe fruits during processing. The proportion of harvested green fruits can be high, requiring information and technologies to ...
  • Quality of forested and full sun coffee, in post-harvest management in southwestern Bahia
    Souza, Antonio Jackson de Jesus; Matsumoto, Sylvana Naomi; Malta, Marcelo Ribeiro; Guimarães, Rubens José (Editora UFLA, 2013-04)
    To summarize aspects related to the physicochemical quality of Coffea arábica, cultivated under afforestation and full sun, with both wet and dry post-harvest management, was carried on the present study. The experimental ...
  • Quality of mechanized coffee harvesting in circular planting system
    Cassia, Marcelo Tufaile; Silva, Rouverson Pereira da; Chioderolli, Carlos Alessando; Noronha, Rafael Henrique Freitas; Santos, Edvaldo Pereira dos (Universidade Federal de Santa Maria, 2013-01)
    Mechanized coffee harvesting is one of the main technological advances that benefit producers, but problems with planning for planting and crop development and faults in harvester adjustment can reduce the efficiency of ...
  • Quality of natural and pulped coffee as a function of temperature changes during mechanical drying
    Oliveira, Pedro Damasceno de; Biaggioni, Marco Antônio Martin; Borém, Flávio Meira; Isquierdo, Eder Pedroza; Damasceno, Mariana de Oliveira Vaz (Editora UFLA, 2018-10)
    This research evaluated the sensory quality of processed and dried coffee beans in different ways. Two types of processing were used: dry and wet, besides seven drying methods: drying in yard and mechanical drying with ...
  • Quality of natural coffee dried under different temperatures and drying rates
    Borém, Flávio Meira; Isquierdo, Eder Pedroza; Alves, Guilherme Euripedes; Ribeiro, Diego Egídio; Siqueira, Valdiney Cambuy; Taveira, Jose Henrique da Silva (Editora UFLA, 2018-04)
    The final quality of coffees depends on the preservation of the cell membranes of the coffee beans, which can be damaged during the drying. Thus, the aim of this study was to assess the immediate and latent effects of the ...
  • Quality of natural coffee subjected to different rest periods during the drying process
    Isquierdo, Eder Pedroza; Borém, Flávio Meira; Oliveira, Pedro Damasceno de; Siqueira, Valdiney Cambuy; Alves, Guilherme Euripedes (Editora UFLA, 2012-07)
    Rest periods during the coffee drying process may help improve the final coffee quality and reduce power consumption. The objective of the present study was to evaluate the effect of the moisture content of coffee fruit ...
  • 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 ...
  • Quantidade de água transpirada pelo cafeeiro cultivado ao sol
    Franco, Coaraci M.; Inforzato, Romeu (Instituto Agronômico (IAC), 1950-09)
    In determinations made with a porometer it was verified that the stomatal opening of coffee leaves increases in size immediately after the leaves are detached from the plant (fig. 1). This fact indicates that the method ...
  • Quantidade de água transpirada pelo cafeeiro sombreado e pelo ingazeiro
    Franco, Coaraci M.; Inforzato, Romeu (Instituto Agronômico (IAC), 1951-04)
    The present paper discusses the amount of water lost by the soil through the transpiration of coffee plants and shade trees in shaded coffee plantation. All methods and techniques employed in the study of transpiration of ...
  • Quantificação de depósitos e deriva de pulverização utilizando diferentes pontas em pulverizador costal no cafeeiro
    Miranda, Gustavo Rabelo Botrel; Silva, Marcos dos Reis; Alves, Alberto Donizete; Gonçalves, Eugênio José (Editora UFLA, 2016-07)
    A eficiência da aplicação foliar de determinados produtos sobre o cafeeiro, depende, na maioria das vezes, da cobertura da superfície foliar com o produto aplicado em forma de pulverização. Neste estudo, objetivou-se ...
  • Quantification of damage and yield losses and management of root-knot nematodes in conilon coffee
    Zinger, Fernando Domingo; Zinger, Lilian Katiany Castello Rabello; Moares, Willian Bucker; Camara, Guilherme de Resende; Alves, Fabio Ramos (Universidade Federal Rural do Semi-Árido, 2021)
    Commercial exploitation of the coffee crop is one of the most important activities in the world’s agricultural sector. One of the main phytosanitary problems affecting the crop is the presence of Meloidogyne incognita. ...
  • Quantitative analysis of growth in coffee plants cultivated with a water-retaining polymer in an irrigated system
    Souza, Antonio Jackson de Jesus; Guimarães, Rubens José; Colombo, Alberto; Sant’Ana, José Antonio do Vale; Castanheira, Dalyse Toledo (Universidade Federal do Ceará, 2016-01)
    This study aimed to evaluate the use of hydro polymer retainer in the quantitative growth of coffee plants at different levels of irrigation and soil types. The experiment was conducted in pots with seedlings bag in the ...
  • 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 ...

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