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Biblioteca(s): |
Biblioteca Rui Tendinha. |
Data corrente: |
06/10/2022 |
Data da última atualização: |
24/05/2023 |
Autoria: |
BECALLI, A. M.; MOURA JUNIOR, E.; CARVALHO, I. C. L.; POZZATtO, M. E. de S.; GUIMARÃES, R. C. M. |
Afiliação: |
Angela Maria Becalli; Elton Moura Junior; Izabel Cristina Louzada Carvalho; Marlene Elias de Souza Pozzatto; Raquel Cristina Mello Guimarães. |
Título: |
Informatização do sistema integrado de bibliotecas da Universidade Federal do Espírito Santo : relato de experiência. |
Ano de publicação: |
1994 |
Fonte/Imprenta: |
Vitória : UFES, [1994?]. |
Páginas: |
Não paginado. |
Idioma: |
Português |
Conteúdo: |
Efetivamente, a Informática provocou uma mudança de atitude. Ela se tornou um elemento inovador e instaurador de uma nova ordem, interagindo culturalmente com o homem e sendo capaz de gerar novas estruturas. Em vez de só acrescentar velocidade e regularidade às atividades informacionais, ela torna possível uma nova concepção de construção, de armazenamento e de uso da memória social. O computador deve ser considerado com um agente ativo e determinante das inovações documentárias, um componente essencial as unidades de informação (Sayão, 1990)... |
Palavras-Chave: |
Espírito Santo (Estado). |
Thesagro: |
Biblioteca; Sistema de Informação. |
Categoria do assunto: |
-- |
Marc: |
LEADER 01204nam a2200205 a 4500 001 1024403 005 2023-05-24 008 1994 bl uuuu u0uu1 u #d 100 1 $aBECALLI, A. M. 245 $aInformatização do sistema integrado de bibliotecas da Universidade Federal do Espírito Santo$brelato de experiência. 260 $aVitória : UFES, [1994?].$c1994 300 $aNão paginado. 520 $aEfetivamente, a Informática provocou uma mudança de atitude. Ela se tornou um elemento inovador e instaurador de uma nova ordem, interagindo culturalmente com o homem e sendo capaz de gerar novas estruturas. Em vez de só acrescentar velocidade e regularidade às atividades informacionais, ela torna possível uma nova concepção de construção, de armazenamento e de uso da memória social. O computador deve ser considerado com um agente ativo e determinante das inovações documentárias, um componente essencial as unidades de informação (Sayão, 1990)... 650 $aBiblioteca 650 $aSistema de Informação 653 $aEspírito Santo (Estado) 700 1 $aMOURA JUNIOR, E. 700 1 $aCARVALHO, I. C. L. 700 1 $aPOZZATtO, M. E. de S. 700 1 $aGUIMARÃES, R. C. M.
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Biblioteca Rui Tendinha (BRT) |
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| Acesso ao texto completo restrito à biblioteca da Biblioteca Rui Tendinha. Para informações adicionais entre em contato com biblioteca@incaper.es.gov.br. |
Registro Completo |
Biblioteca(s): |
Biblioteca Rui Tendinha. |
Data corrente: |
07/08/2023 |
Data da última atualização: |
07/08/2023 |
Tipo da produção científica: |
Artigo em Periódico Indexado |
Autoria: |
GOMES, W. dos S.; PEREIRA, L. L.; LUZ, J. M. R. da; OLIVEIRA, E. C. da S.; GUARÇONI, R. G.; MOREIRA, T. R.; FILETE, C. A.; MORELI, A. P.; PARTELLI, F. L. |
Afiliação: |
Willian dos Santos Gomes; Lucas Louzada Pereira; José Maria Rodrigues da Luz; Emanuele Catarina da Silva Oliveira; Rogerio Carvalho Guarçoni, Incaper; Taís Rizzo Moreira; Cristhiane Altoé Filete; Aldemar Polonini Moreli; Fábio Luiz Partelli. |
Título: |
Preliminary study of variation in quality of fermented Coffea canephora genotypes using sensory assessment and mid-infrared spectroscopy. |
Ano de publicação: |
2023 |
Fonte/Imprenta: |
Eur Food Res Technol, 2023. |
DOI: |
10.1007/s00217-023-04339-1 |
Idioma: |
Inglês |
Conteúdo: |
Coffee is one of the most widely consumed beverages in the world. The genetic variability of Coffea canephora has demonstrated significant differences in the chemical compositions of genotypes, resulting in different sensory profiles in the beverage. Fermentation can also affect the sensory quality of coffee beverage. Therefore, the objective of this study was to analyze the sensory profile and the chemical groups that contribute to the sensory qualities of the coffee beverage of C. canephora var. Conilon genotypes subjected to different fermentation processes. Fermentations were carried out with 4 L of cherry coffee or peeled cherry coffee for 36 h at 25 ?. In the induced fermentation, the initial Colony Forming Unit (CFU/mL) was of 107 for Saccharomyces cerevisiae, Klebsiella sp, and Lactobacillus brevis. There was no microbial inoculation in the washed fermentation and the natural process. The sensory quality and chemical groups of the coffee were determined using the Uganda Coffee Development Authority Sensory Analysis Protocol with 6 Q-Graders and mid-infrared spectroscopy, respectively. The sensory and spectrometry analyses were able to distinguish the genotypes, highlighting the separations of genotypes A1 and Verdim with the worst sensory results, and genotype 153 with the best result. Groups formation through the mean Euclidean distance reinforces the sensory differences between fermentations. Furthermore, the greatest chemical changes in coffee beans were promoted by fermentation induced by S. cerevisiae. Thus, the genotypes and the type of fermentation influence in the sensory quality demonstrating potential for optimizing fermentations to improve the sensory quality of conilon coffee. MenosCoffee is one of the most widely consumed beverages in the world. The genetic variability of Coffea canephora has demonstrated significant differences in the chemical compositions of genotypes, resulting in different sensory profiles in the beverage. Fermentation can also affect the sensory quality of coffee beverage. Therefore, the objective of this study was to analyze the sensory profile and the chemical groups that contribute to the sensory qualities of the coffee beverage of C. canephora var. Conilon genotypes subjected to different fermentation processes. Fermentations were carried out with 4 L of cherry coffee or peeled cherry coffee for 36 h at 25 ?. In the induced fermentation, the initial Colony Forming Unit (CFU/mL) was of 107 for Saccharomyces cerevisiae, Klebsiella sp, and Lactobacillus brevis. There was no microbial inoculation in the washed fermentation and the natural process. The sensory quality and chemical groups of the coffee were determined using the Uganda Coffee Development Authority Sensory Analysis Protocol with 6 Q-Graders and mid-infrared spectroscopy, respectively. The sensory and spectrometry analyses were able to distinguish the genotypes, highlighting the separations of genotypes A1 and Verdim with the worst sensory results, and genotype 153 with the best result. Groups formation through the mean Euclidean distance reinforces the sensory differences between fermentations. Furthermore, the greatest chemical changes in coffee beans were promoted ... Mostrar Tudo |
Palavras-Chave: |
Café conilon. |
Thesagro: |
Coffea Canephora; Qualidade. |
Categoria do assunto: |
-- |
Marc: |
LEADER 02534naa a2200265 a 4500 001 1025022 005 2023-08-07 008 2023 bl uuuu u00u1 u #d 024 7 $a10.1007/s00217-023-04339-1$2DOI 100 1 $aGOMES, W. dos S. 245 $aPreliminary study of variation in quality of fermented Coffea canephora genotypes using sensory assessment and mid-infrared spectroscopy.$h[electronic resource] 260 $c2023 520 $aCoffee is one of the most widely consumed beverages in the world. The genetic variability of Coffea canephora has demonstrated significant differences in the chemical compositions of genotypes, resulting in different sensory profiles in the beverage. Fermentation can also affect the sensory quality of coffee beverage. Therefore, the objective of this study was to analyze the sensory profile and the chemical groups that contribute to the sensory qualities of the coffee beverage of C. canephora var. Conilon genotypes subjected to different fermentation processes. Fermentations were carried out with 4 L of cherry coffee or peeled cherry coffee for 36 h at 25 ?. In the induced fermentation, the initial Colony Forming Unit (CFU/mL) was of 107 for Saccharomyces cerevisiae, Klebsiella sp, and Lactobacillus brevis. There was no microbial inoculation in the washed fermentation and the natural process. The sensory quality and chemical groups of the coffee were determined using the Uganda Coffee Development Authority Sensory Analysis Protocol with 6 Q-Graders and mid-infrared spectroscopy, respectively. The sensory and spectrometry analyses were able to distinguish the genotypes, highlighting the separations of genotypes A1 and Verdim with the worst sensory results, and genotype 153 with the best result. Groups formation through the mean Euclidean distance reinforces the sensory differences between fermentations. Furthermore, the greatest chemical changes in coffee beans were promoted by fermentation induced by S. cerevisiae. Thus, the genotypes and the type of fermentation influence in the sensory quality demonstrating potential for optimizing fermentations to improve the sensory quality of conilon coffee. 650 $aCoffea Canephora 650 $aQualidade 653 $aCafé conilon 700 1 $aPEREIRA, L. L. 700 1 $aLUZ, J. M. R. da 700 1 $aOLIVEIRA, E. C. da S. 700 1 $aGUARÇONI, R. G. 700 1 $aMOREIRA, T. R. 700 1 $aFILETE, C. A. 700 1 $aMORELI, A. P. 700 1 $aPARTELLI, F. L. 773 $tEur Food Res Technol, 2023.
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