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Registro Completo |
Biblioteca(s): |
Biblioteca Rui Tendinha. |
Data corrente: |
04/02/2015 |
Data da última atualização: |
04/02/2015 |
Autoria: |
HOLDERNESS, M.; SHARROCK, S.; FRISON, E.; KAIRO, M. (Ed.) |
Título: |
Organic banana 2000 : towards an organic banana initiative in the Caribbean. |
Ano de publicação: |
2000 |
Fonte/Imprenta: |
Montpellier, France: INIBAP, 2000. |
Páginas: |
174 p. |
Idioma: |
Espanhol |
Conteúdo: |
Many small-scale banana farmers are facing increasing difficulty in competing in a free market economy. Production and diversification alternatives for such growers have become clear needs. One such possibility is the organic production of bananas, which has attracted considerable interest in both producer and consumer countries. There is a growing interest in organics throughout the Caribbean region, as these are widely seen as having a developing market. As a result of this demand, INIBAP, CAB International, and the Technical Centre for Agricultural and Rural Cooperation (CTA) jointly organized an International workshop on the production and marketing of organic bananas produced by smallholder farmers. The workshop was hosted in the Dominican Republic, by kind invitation of the Executive Director, Centro para el Desarrollo Agropecuario y Forestal, Inc. (CEDAF). In order to ensure that all the key issues in the farmer-to-table chain were addressed, a wide range of interest groups were represented at the meeting. Participants included farmers and producer representatives, mainly from the Caribbean and Latin America regions, but also others with relevant experience to share from Africa. |
Palavras-Chave: |
Agricultura familiar; Banana; Banana orgânica; Pequeno agricultor; Smollholder farmers. |
Categoria do assunto: |
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Marc: |
LEADER 01791nam a2200217 a 4500 001 1005393 005 2015-02-04 008 2000 bl uuuu 00u1 u #d 100 1 $aHOLDERNESS, M. 245 $aOrganic banana 2000$btowards an organic banana initiative in the Caribbean. 260 $aMontpellier, France: INIBAP$c2000 300 $a174 p. 520 $aMany small-scale banana farmers are facing increasing difficulty in competing in a free market economy. Production and diversification alternatives for such growers have become clear needs. One such possibility is the organic production of bananas, which has attracted considerable interest in both producer and consumer countries. There is a growing interest in organics throughout the Caribbean region, as these are widely seen as having a developing market. As a result of this demand, INIBAP, CAB International, and the Technical Centre for Agricultural and Rural Cooperation (CTA) jointly organized an International workshop on the production and marketing of organic bananas produced by smallholder farmers. The workshop was hosted in the Dominican Republic, by kind invitation of the Executive Director, Centro para el Desarrollo Agropecuario y Forestal, Inc. (CEDAF). In order to ensure that all the key issues in the farmer-to-table chain were addressed, a wide range of interest groups were represented at the meeting. Participants included farmers and producer representatives, mainly from the Caribbean and Latin America regions, but also others with relevant experience to share from Africa. 653 $aAgricultura familiar 653 $aBanana 653 $aBanana orgânica 653 $aPequeno agricultor 653 $aSmollholder farmers 700 1 $aSHARROCK, S. 700 1 $aFRISON, E. 700 1 $aKAIRO, M. (Ed.)
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Biblioteca Rui Tendinha (BRT) |
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Registro Completo |
Biblioteca(s): |
Biblioteca Rui Tendinha. |
Data corrente: |
18/04/2023 |
Data da última atualização: |
18/04/2023 |
Tipo da produção científica: |
Artigo em Periódico Indexado |
Autoria: |
SOUSA, L. H. B. P. de; LUZ, J. M. R. da; SILVA, M. de C. S. da; MORELI, A. P.; VELOSO, T. G. R.; GUARÇONI, R. G.; MOREIRA, T. R.; BARROS, M. V. P.; KAUYA, M. C. M.; MARCATE, J. P. P.; BRIOSCHI JUNIOR, D.; GOMES, W. dos S.; PEREIRA, L. L.; OLIVEIRA, E. C. da S. |
Afiliação: |
Luiz Henrique Bozzi Pimenta de Sousa, IFES; José Maria Rodrigues da Luz; Marliane de Cássia Soares da Silva, UFV; Aldemar Polonini Moreli, Ifes Venda Nova do Imigrante; Tomás Gomes Reis Veloso, UFV; Rogerio Carvalho Guarçoni, Incaper; Taís Rizzo Moreira, UFES; Marcos Vinícius Pereira Barros, UFV; Maria Catarina Megumi Kasuya, UFV; João Paulo Pereira Marcate, IFES; Dério Brioschi Júnior, IFES; Willian dos Santos Gomes, UFES; Lucas Louzada Pereira, IFES; Emanuele Catarina da Silva Oliveira, IFES. |
Título: |
Relationship between sensory and microbial profiles of fermented coffee by dry and washed methods. |
Ano de publicação: |
2023 |
Fonte/Imprenta: |
Food Chemistry Advances, v. 2, p. 1-10, 2023. |
DOI: |
10.1016/j.focha.2023.100259 |
Idioma: |
Inglês |
Conteúdo: |
Microorganisms influence the sensory quality of the coffee beverage through the compounds degradation or release of metabolites that diffuse into the fruit. However, type and duration of fermentation can contribute to the growth and diversity of microorganisms. Thus, the objective of this study was to analyze the microbial and sensory profile of Arabica coffees under different fruit-processing conditions and fermentation by Saccharomyces cerevisiae. Coffee cherries were used in the dry fermentation and washed fermentation at 28°C. Fermentation time ranged from 36 to 288 hours. A panel of sensory attributes was evaluated by 9 Q-graders. Mid-infrared spectra were obtained in the wavenumber range from 4000 to 650 cm?1. Microbial analyses were performed by denaturing gradient gel electrophoresis. Total sensory score for fermented coffee was higher than for unfermented coffee. In 108 and 216 hours of fermentation, the total score was higher in washed fermentation than in dry fermentation, which also shows the influence of post-harvest processing and the removal of husk on the quality of fermented coffee. Balance and body were the sensory attributes that most contributed to group formation in dry fermentation. Thus, induced fermentation increases the sensory classification of coffee beverages with positive effects on chemical and sensory profiles. |
Palavras-Chave: |
Análise sensorial. |
Thesagro: |
Café; Fermentação; Qualidade; Sabor. |
Thesaurus NAL: |
Coffea. |
Categoria do assunto: |
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URL: |
https://biblioteca.incaper.es.gov.br/digital/bitstream/item/4430/1/fermented-coffee.pdf
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Marc: |
LEADER 02404naa a2200361 a 4500 001 1024784 005 2023-04-18 008 2023 bl uuuu u00u1 u #d 024 7 $a10.1016/j.focha.2023.100259$2DOI 100 1 $aSOUSA, L. H. B. P. de 245 $aRelationship between sensory and microbial profiles of fermented coffee by dry and washed methods.$h[electronic resource] 260 $c2023 520 $aMicroorganisms influence the sensory quality of the coffee beverage through the compounds degradation or release of metabolites that diffuse into the fruit. However, type and duration of fermentation can contribute to the growth and diversity of microorganisms. Thus, the objective of this study was to analyze the microbial and sensory profile of Arabica coffees under different fruit-processing conditions and fermentation by Saccharomyces cerevisiae. Coffee cherries were used in the dry fermentation and washed fermentation at 28°C. Fermentation time ranged from 36 to 288 hours. A panel of sensory attributes was evaluated by 9 Q-graders. Mid-infrared spectra were obtained in the wavenumber range from 4000 to 650 cm?1. Microbial analyses were performed by denaturing gradient gel electrophoresis. Total sensory score for fermented coffee was higher than for unfermented coffee. In 108 and 216 hours of fermentation, the total score was higher in washed fermentation than in dry fermentation, which also shows the influence of post-harvest processing and the removal of husk on the quality of fermented coffee. Balance and body were the sensory attributes that most contributed to group formation in dry fermentation. Thus, induced fermentation increases the sensory classification of coffee beverages with positive effects on chemical and sensory profiles. 650 $aCoffea 650 $aCafé 650 $aFermentação 650 $aQualidade 650 $aSabor 653 $aAnálise sensorial 700 1 $aLUZ, J. M. R. da 700 1 $aSILVA, M. de C. S. da 700 1 $aMORELI, A. P. 700 1 $aVELOSO, T. G. R. 700 1 $aGUARÇONI, R. G. 700 1 $aMOREIRA, T. R. 700 1 $aBARROS, M. V. P. 700 1 $aKAUYA, M. C. M. 700 1 $aMARCATE, J. P. P. 700 1 $aBRIOSCHI JUNIOR, D. 700 1 $aGOMES, W. dos S. 700 1 $aPEREIRA, L. L. 700 1 $aOLIVEIRA, E. C. da S. 773 $tFood Chemistry Advances$gv. 2, p. 1-10, 2023.
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