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Navegação Coffee Science por autor "Haeberlin, Luana"

Navegação Coffee Science por autor "Haeberlin, Luana"

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  • Fermented natural coffee followed by pulping: Analysis of the initial sensory quality and after six months of storage
    Salvio, Luís Gustavo Amaral; Cirillo, Marcelo Ângelo; Borém, Flávio Meira; Alves, Ana Paula de Carvalho; Palumbo, Juliana Maria Campos; Santos, Cláudia Mendes dos; Haeberlin, Luana; Schwan, Rosane Freitas; Nakajima, Makoto; Sugino, Ryosuke (Universidade Federal de Lavras, 2023-09-01)
    In recent years, different methods of fermentation have emerged for coffee, with the intention of adding complexity to its flavor. To be able to clearly identify the information from sensory analysis, tools capable of ...
  • Sensory and chemical analyses of spontaneously fermented coffees
    Borém, Flávio Meira; Alves, Ana Paula de Carvalho; Santos, Cláudia Mendes dos; Haeberlin, Luana; Salvio, Luís Gustavo Amaral (Universidade Federal de Lavras, 2023-11-08)
    Coffee fermentation has emerged as an innovative post-harvest process in recent years. The effectiveness of this process is in conferring sensory notes to the coffee that would please the consumer and allow for the positive ...

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