SBICafé
Biblioteca do Café

Navegação Periódicos por assunto "Sustainability"

Navegação Periódicos por assunto "Sustainability"

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  • 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 ...
  • MGS Aranãs: the new Arabica coffee cultivar developed by Epamig with wide adaptation
    Botelho, Cesar Elias; Abrahão, Juliana Costa de Rezende; Pereira, Antônio Alves; Oliveira, Antônio Carlos Baião de; Carvalho, Gladyston Rodrigues; Ferreira, André Dominghetti (Editora UFLA, 2021)
    This paper describes the MGS Aranãs cultivar (H32-11-17-4-2-MS-MS) resulting from a cross between the cultivars Icatu 3851-2 and Catimor. The MGS Aranãs cultivar is characterized by small size, ripe red fruits, large seeds, ...
  • Study of coffee grounds oil action in PVC matrix exposed to gamma radiation: comparison of systems in film and specimen forms
    Silva, Lindomar Avelino da; Almeida, Tainá Medeiros Bastos de; Teixeira, Rebeca Valgueiro; Araújo, Elmo Silvano de; Aquino, Kátia Aparecida da Silva (ABM, ABC, ABPol, 2017)
    The poly (vinyl chloride), PVC, undergoes changes in its physicochemical properties when it is exposed to gamma radiation. Thus, the radiolytic stabilization of PVC is one way for obtain a material with radiation resistance. ...
  • Technological and nutritional aspects of dark chocolate with added coffee husk flour
    Borges, Marília Viana; Leite, Cristina Xavier dos Santos; Santos, Ingrid Alves; Leão, Danilo Junqueira; Ferrão, Sibelli Passini Barbosa; Santos, Leandro Soares; Lima, Amanda Beatriz Sales de; Wobeto, Carmen; Lannes, Suzana Caetano da Silva; Silva, Marcondes Viana da (Empresa Brasileira de Pesquisa Agropecuária - Embrapa, 2024-07-19)
    The objective of this work was to produce dark chocolates with the addition of coffee husk flour (CHF) and to evaluate the generated effects on their physical, physicochemical, microbiological, textural, and rheological ...

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