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Registro Completo |
Biblioteca(s): |
Biblioteca Rui Tendinha. |
Data corrente: |
03/04/2017 |
Data da última atualização: |
03/04/2017 |
Autoria: |
PASSOS, O. S. (Coord.). |
Título: |
Certificação e diversificação da citricultura do Nordeste brasileiro : resultados obtidos. |
Ano de publicação: |
2005 |
Fonte/Imprenta: |
Cruz das Almas : Embrapa Mandioca e Fruticultura Tropical, 2005. |
Idioma: |
Português |
Conteúdo: |
Além da desorganização do setor produtivo, poderiam ser mencionados como ameaças à citricultura do Nordeste a prática da monocitricultura (laranjeira 'Pêra' x limoeiro 'Cravo'), o uso de material propagativo inadequado e a inexistência de programas estaduais de certificação de mudas. A Embrapa Mandioca e Fruticultura Tropical, com apoio do Banco do Nordeste do Brasil S.A., vem conduzindo ações visando a certificação de mudas e a diversificação de cultivares de citros na região Nordeste. |
Palavras-Chave: |
Brasil; Certificação de muda; Citricultura; Citros; Diversificação de cultura; Fruta cítrica; Nordeste; Variedade. |
Categoria do assunto: |
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Marc: |
LEADER 01117nam a2200205 a 4500 001 1014691 005 2017-04-03 008 2005 bl uuuu u0uu1 u #d 100 1 $aPASSOS, O. S. (Coord.). 245 $aCertificação e diversificação da citricultura do Nordeste brasileiro$bresultados obtidos. 260 $aCruz das Almas : Embrapa Mandioca e Fruticultura Tropical$c2005 520 $aAlém da desorganização do setor produtivo, poderiam ser mencionados como ameaças à citricultura do Nordeste a prática da monocitricultura (laranjeira 'Pêra' x limoeiro 'Cravo'), o uso de material propagativo inadequado e a inexistência de programas estaduais de certificação de mudas. A Embrapa Mandioca e Fruticultura Tropical, com apoio do Banco do Nordeste do Brasil S.A., vem conduzindo ações visando a certificação de mudas e a diversificação de cultivares de citros na região Nordeste. 653 $aBrasil 653 $aCertificação de muda 653 $aCitricultura 653 $aCitros 653 $aDiversificação de cultura 653 $aFruta cítrica 653 $aNordeste 653 $aVariedade
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Registro original: |
Biblioteca Rui Tendinha (BRT) |
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Registro Completo |
Biblioteca(s): |
Biblioteca Rui Tendinha. |
Data corrente: |
04/02/2019 |
Data da última atualização: |
04/02/2019 |
Tipo da produção científica: |
Artigo em Periódico Indexado |
Circulação/Nível: |
- - - |
Autoria: |
PEREIRA, L. L.; GUARÇONI, R. G.; MOREIRA, T. R.; SOUSA, L. H. B. P. de.; CARDOSO, W. S.; MORELI, A. P.; SILVA, S. F. da.; SCHWENGBER TEN CATEN, C. |
Afiliação: |
Lucas Louzada Pereira, UFRGS; Rogerio Carvalho Guarçoni, Incaper; Taís Rizzo Moreira, UFES; Luiz Henrique Bozzi Pimenta de Sousa, IFES Venda Nova do Imigrante; Wilton Soares Cardoso, IFES Venda Nova do Imigrante; Aldemar Polonini Moreli, IFES Venda Nova do Imigrante; Samuel Ferreira da Silva, UFES; Carla Schwengber ten Caten, UFGRS. |
Título: |
Very beyond subjectivity : the limit of accuracy of Q-Graders. |
Ano de publicação: |
2019 |
Fonte/Imprenta: |
Texture Stud. 2019 Jan 24. |
DOI: |
10.1111/jtxs.12390 |
Idioma: |
Português |
Notas: |
Manuscript. |
Conteúdo: |
When it comes to the sensory analysis of specialty coffees, it is necessary to discuss the protocol of tests of the Specialty Coffee Association (SCA) and the formation of Q-Graders as reliable parameters in the sensory analysis. However, the training of these Q-Graders and the use of the SCA protocol has generated discussions in the scientific community and demonstrated the importance of talking about the level of professional precision as well as the use of the protocol. This study sought to understand the relation of accuracy and efficiency of the Q-graders and protocol in the sensory analysis of coffees. Three experiments were carried out to evaluate and test the hypotheses regarding the level of precision in relation to the shift, the number of samples and the judgment abilities of Q-Graders due to the quality of the specialty coffee and non-specialty coffee. These three experiments were performed by seven Q-Graders in an isolated environment during three consecutive days with 137 specialty coffee samples and 7 non-specialty coffee samples as defined by the SCA. The results indicate that the Q-Graders present high precision when evaluating excellent and outstanding coffees, as defined by the SCA. In addition, the effect of the shift did not exert fatigue on the Q-Graders. However, evaluation errors were made by the Q-Graders on very good coffee (77.00 - 80.00 points), which are considered as non-specialty by the SCA, thus allowing a more in-depth discussion on what would be the boundary between a specialty and non-specialty coffee. This article is protected by copyright. All rights reserved. MenosWhen it comes to the sensory analysis of specialty coffees, it is necessary to discuss the protocol of tests of the Specialty Coffee Association (SCA) and the formation of Q-Graders as reliable parameters in the sensory analysis. However, the training of these Q-Graders and the use of the SCA protocol has generated discussions in the scientific community and demonstrated the importance of talking about the level of professional precision as well as the use of the protocol. This study sought to understand the relation of accuracy and efficiency of the Q-graders and protocol in the sensory analysis of coffees. Three experiments were carried out to evaluate and test the hypotheses regarding the level of precision in relation to the shift, the number of samples and the judgment abilities of Q-Graders due to the quality of the specialty coffee and non-specialty coffee. These three experiments were performed by seven Q-Graders in an isolated environment during three consecutive days with 137 specialty coffee samples and 7 non-specialty coffee samples as defined by the SCA. The results indicate that the Q-Graders present high precision when evaluating excellent and outstanding coffees, as defined by the SCA. In addition, the effect of the shift did not exert fatigue on the Q-Graders. However, evaluation errors were made by the Q-Graders on very good coffee (77.00 - 80.00 points), which are considered as non-specialty by the SCA, thus allowing a more in-depth discussion on what woul... Mostrar Tudo |
Thesaurus NAL: |
Accuracy; Foods and Coffea arabica; Q-Graders; SCA protocol; Sensory Aspects. |
Categoria do assunto: |
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URL: |
https://biblioteca.incaper.es.gov.br/digital/bitstream/123456789/3390/1/Pereira-et-al-2019-Journal-of-Texture-Studies.pdf
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Marc: |
LEADER 02417naa a2200289 a 4500 001 1021072 005 2019-02-04 008 2019 bl uuuu u00u1 u #d 024 7 $a10.1111/jtxs.12390$2DOI 100 1 $aPEREIRA, L. L. 245 $aVery beyond subjectivity$bthe limit of accuracy of Q-Graders.$h[electronic resource] 260 $c2019 500 $aManuscript. 520 $aWhen it comes to the sensory analysis of specialty coffees, it is necessary to discuss the protocol of tests of the Specialty Coffee Association (SCA) and the formation of Q-Graders as reliable parameters in the sensory analysis. However, the training of these Q-Graders and the use of the SCA protocol has generated discussions in the scientific community and demonstrated the importance of talking about the level of professional precision as well as the use of the protocol. This study sought to understand the relation of accuracy and efficiency of the Q-graders and protocol in the sensory analysis of coffees. Three experiments were carried out to evaluate and test the hypotheses regarding the level of precision in relation to the shift, the number of samples and the judgment abilities of Q-Graders due to the quality of the specialty coffee and non-specialty coffee. These three experiments were performed by seven Q-Graders in an isolated environment during three consecutive days with 137 specialty coffee samples and 7 non-specialty coffee samples as defined by the SCA. The results indicate that the Q-Graders present high precision when evaluating excellent and outstanding coffees, as defined by the SCA. In addition, the effect of the shift did not exert fatigue on the Q-Graders. However, evaluation errors were made by the Q-Graders on very good coffee (77.00 - 80.00 points), which are considered as non-specialty by the SCA, thus allowing a more in-depth discussion on what would be the boundary between a specialty and non-specialty coffee. This article is protected by copyright. All rights reserved. 650 $aAccuracy 650 $aFoods and Coffea arabica 650 $aQ-Graders 650 $aSCA protocol 650 $aSensory Aspects 700 1 $aGUARÇONI, R. G. 700 1 $aMOREIRA, T. R. 700 1 $aSOUSA, L. H. B. P. de. 700 1 $aCARDOSO, W. S. 700 1 $aMORELI, A. P. 700 1 $aSILVA, S. F. da. 700 1 $aSCHWENGBER TEN CATEN, C. 773 $tTexture Stud. 2019 Jan 24.
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