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Registro Completo |
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Biblioteca(s): |
Biblioteca Rui Tendinha. |
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Data corrente: |
10/09/2018 |
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Data da última atualização: |
10/09/2018 |
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Tipo da produção científica: |
Artigo em Periódico Indexado |
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Autoria: |
SOUZA, R. G. de.; DAN, M. L.; DIAS, M. A.; GUIMARÃES, L. A. de O. P. G.; BRAGA, J. M. A. |
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Afiliação: |
Roberta G. de Souza, CPDA/UFRRJ; Mauricio Lima Dan, Incaper; Maristela A. Dias, IF Goiano; Lorena Abdalla de Oliveira Prata Guimarães, Incaper; João Marcelo A. Braga, Instituto de Pesquisas Jardim Botânico. |
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Título: |
Fruits of the Brazilian Atlantic Forest: allying biodiversity conservation and food security. |
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Ano de publicação: |
2018 |
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Fonte/Imprenta: |
Anais da Academia Brasileira de Ciências, 2018. |
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Idioma: |
Português |
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Conteúdo: |
Supplying food to growing human populations without depleting natural resources is a challenge for modern human societies. Considering this, the present study has addressed the use of native arboreal
species as sources of food for rural populations in the Brazilian Atlantic Forest. The aim was to reveal species composition of edible plants, as well as to evaluate the practices used to manage and conserve
them. Ethnobotanical indices show the importance of many native trees as local sources of fruits while highlighting the preponderance of the Myrtaceae family. Conservation analysis allowed to identify
Campomanesia hirsuta Gardner and Plinia edulis (Vell.) Sobral as being of high Biological Value and Conservation Priority. In spite of that, the local management practices of native fruits appear to be
sustainable and contribute to the maintenance and dissemination of valuable species. These results suggest a number of recommended future conservation actions and show the potential of Myrtaceae species for
future agronomical development in Neotropical regions. |
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Palavras-Chave: |
Agrodiversity; Myrtaceae; Native species; Quantitative ethnobotany; Sustainable management. |
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Categoria do assunto: |
-- |
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URL: |
https://biblioteca.incaper.es.gov.br/digital/bitstream/123456789/3257/1/frutisofthebrasilianatlanticforest.pdf
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Marc: |
LEADER 01763naa a2200229 a 4500
001 1020803
005 2018-09-10
008 2018 bl uuuu u00u1 u #d
100 1 $aSOUZA, R. G. de.
245 $aFruits of the Brazilian Atlantic Forest$ballying biodiversity conservation and food security.$h[electronic resource]
260 $c2018
520 $aSupplying food to growing human populations without depleting natural resources is a challenge for modern human societies. Considering this, the present study has addressed the use of native arboreal species as sources of food for rural populations in the Brazilian Atlantic Forest. The aim was to reveal species composition of edible plants, as well as to evaluate the practices used to manage and conserve them. Ethnobotanical indices show the importance of many native trees as local sources of fruits while highlighting the preponderance of the Myrtaceae family. Conservation analysis allowed to identify Campomanesia hirsuta Gardner and Plinia edulis (Vell.) Sobral as being of high Biological Value and Conservation Priority. In spite of that, the local management practices of native fruits appear to be sustainable and contribute to the maintenance and dissemination of valuable species. These results suggest a number of recommended future conservation actions and show the potential of Myrtaceae species for future agronomical development in Neotropical regions.
653 $aAgrodiversity
653 $aMyrtaceae
653 $aNative species
653 $aQuantitative ethnobotany
653 $aSustainable management
700 1 $aDAN, M. L.
700 1 $aDIAS, M. A.
700 1 $aGUIMARÃES, L. A. de O. P. G.
700 1 $aBRAGA, J. M. A.
773 $tAnais da Academia Brasileira de Ciências, 2018.
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Registro original: |
Biblioteca Rui Tendinha (BRT) |
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Origem |
Tipo/Formato |
Classificação |
Cutter |
Registro |
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Status |
Fechar
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Registro Completo |
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Biblioteca(s): |
Biblioteca Rui Tendinha. |
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Data corrente: |
18/04/2023 |
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Data da última atualização: |
18/04/2023 |
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Tipo da produção científica: |
Artigo em Periódico Indexado |
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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. |
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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. |
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Título: |
Relationship between sensory and microbial profiles of fermented coffee by dry and washed methods. |
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Ano de publicação: |
2023 |
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Fonte/Imprenta: |
Food Chemistry Advances, v. 2, p. 1-10, 2023. |
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DOI: |
10.1016/j.focha.2023.100259 |
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Idioma: |
Inglês |
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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. |
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Palavras-Chave: |
Análise sensorial. |
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Thesagro: |
Café; Fermentação; Qualidade; Sabor. |
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Thesaurus NAL: |
Coffea. |
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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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