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Registro Completo |
Biblioteca(s): |
Biblioteca Rui Tendinha. |
Data corrente: |
15/12/2015 |
Data da última atualização: |
15/12/2015 |
Autoria: |
DUARTE, O. R. |
Título: |
Orientações técnicas para o cultivo do maracujá em Roraima. |
Ano de publicação: |
1998 |
Fonte/Imprenta: |
Boa Vista : Embrapa-CPAF/Roraima, 1998. |
Páginas: |
18 p. |
Série: |
( Embrapa-CPAF/Roraima. Circular Técnica, 5 ). |
ISSN: |
0101-9813 |
Idioma: |
Português |
Conteúdo: |
Informacoes tecnicas sobre o cultivo de maracuja: solo e clima, formacao de mudas, etapas do plantio (epoca, preparo do solo: cerrado e mata, espacamento, coveamento, adubacao de plantio e correcao do solo, sistema de conducao, plantio), tratos culturais (poda, polinizacao artificial, adubacao de cobertura, irrigacao, invasoras), doencas e pragas, colheita e embalagem, em Roraima. |
Palavras-Chave: |
Adubação; Amazonia; Boa Vista; Brasil; Brazil; Cerrado; Colheita; Crop management; Cultivation; Cultivo; Doença de planta; Fertilizer application; Fertilizers; Harvesting; Irrigacao; Irrigation; Manejo; Maracock; Maracuja; maracuja - cultivo - Brasil - Roraima - Passiflora; Passiflora; Passiflora edulis; Passion fruits; Pests of plants; Plant diseases; Planting; Plantio; Polinizacao artificial; Pollination; Praga de planta; Producao de muda; Roraima; Seedlings. |
Categoria do assunto: |
-- |
Marc: |
LEADER 01763nam a2200541 a 4500 001 1009375 005 2015-12-15 008 1998 bl uuuu u0uu1 u #d 022 $a0101-9813 100 1 $aDUARTE, O. R. 245 $aOrientações técnicas para o cultivo do maracujá em Roraima. 260 $aBoa Vista : Embrapa-CPAF/Roraima$c1998 300 $a18 p. 490 $a( Embrapa-CPAF/Roraima. Circular Técnica, 5 ). 520 $aInformacoes tecnicas sobre o cultivo de maracuja: solo e clima, formacao de mudas, etapas do plantio (epoca, preparo do solo: cerrado e mata, espacamento, coveamento, adubacao de plantio e correcao do solo, sistema de conducao, plantio), tratos culturais (poda, polinizacao artificial, adubacao de cobertura, irrigacao, invasoras), doencas e pragas, colheita e embalagem, em Roraima. 653 $aAdubação 653 $aAmazonia 653 $aBoa Vista 653 $aBrasil 653 $aBrazil 653 $aCerrado 653 $aColheita 653 $aCrop management 653 $aCultivation 653 $aCultivo 653 $aDoença de planta 653 $aFertilizer application 653 $aFertilizers 653 $aHarvesting 653 $aIrrigacao 653 $aIrrigation 653 $aManejo 653 $aMaracock 653 $aMaracuja 653 $amaracuja - cultivo - Brasil - Roraima - Passiflora 653 $aPassiflora 653 $aPassiflora edulis 653 $aPassion fruits 653 $aPests of plants 653 $aPlant diseases 653 $aPlanting 653 $aPlantio 653 $aPolinizacao artificial 653 $aPollination 653 $aPraga de planta 653 $aProducao de muda 653 $aRoraima 653 $aSeedlings
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Biblioteca Rui Tendinha (BRT) |
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Registro Completo |
Biblioteca(s): |
Biblioteca Rui Tendinha. |
Data corrente: |
24/11/2022 |
Data da última atualização: |
24/11/2022 |
Tipo da produção científica: |
Artigo em Periódico Indexado |
Autoria: |
DEBONA, D. G.; LOUVEM, R. F.; LUZ, J. M. R. da; NARIYOSHI, Y. N.; CASTRO, E. V. de; OLIVEIRA, E. C. da S.; GUARÇONI, R. G.; CASTRO, M. G. de; OLIVEIRA, G. F. de; PARTELLI, F. L.; SILVA, M. de C. S. da; BELLON, A. P.; PEREIRA, L. L. |
Afiliação: |
Danieli Grancieri Debona, UFES; Renata Falqueto Louvem, UFES; José Maria Rodrigues da Luz, UFV; Yuri Nascimento Nariyoshi, UFES; Eustaquio Vinicius Ribeiro de Castro, UFES; Emanuele Catarina da Silva Oliveira, Ifes Venda Nova do Imigrante; Rogerio Carvalho Guarçoni, Incaper; Marina Gomes de Castro, Ifes Venda Nova do Imigrante; Gustavo Falquetto de Oliveira, Ifes Venda Nova do Imigrante; Fábio Luiz Partelli, UFES; Marliane de Cássia Soares da Silva, UFV; Ademilson Pelengrino Bellon, Ifes Venda Nova do Imigrante; Lucas Louzada Pereira, Ifes Venda Nova do Imigrante. |
Título: |
Heat and mass transfer kinetics on the chemical and sensory quality of arabica coffee beans. |
Ano de publicação: |
2022 |
Fonte/Imprenta: |
Agronomy, v. 12, n. 11, p. 1-13, 2022. |
Idioma: |
Português |
Conteúdo: |
Roasting has been used by the coffee industry to promote changes in the physical and chemical structure of coffee beans that influence the sensory quality of coffee beverages. However, there are no standardization rules for the temperature and roasting time. Thus, this study evaluated the influence of four roasting profiles obtained by two different roasters on the chemical and sensory quality of the coffee bean. Baked, light, medium, and dark roasting were evaluated using medium infrared spectroscopy and cupping test. Individual and joint effects of temperature and time for each roasting profile were observed on the loss of grain mass. There are specific regions in the infrared spectrum that can be used as markers to discriminate the roasting profiles and the type of roaster used. Despite the difference observed in the ranges of the infrared spectra, the roasters did not present significant differences in the average of the final sensory notes. This result shows the need to use analytical chemical techniques together with sensory analysis in order to better determine differences between coffee samples. Therefore, differences observed in the chemical analyzes and in the sensory attributes of roasted coffee are related to the roasting profile and type of roaster. |
Thesagro: |
Bebida; Café; Coffea Arábica; Radiação Térmica; Temperatura; Torrefação. |
Thesaurus NAL: |
Coffea; Coffea arabica var. arabica; Convection; Thermal radiation. |
Categoria do assunto: |
-- |
URL: |
https://biblioteca.incaper.es.gov.br/digital/bitstream/item/4249/1/QualityoffArabicaCoffee-Beans-guarconi.pdf
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Marc: |
LEADER 02356naa a2200385 a 4500 001 1024506 005 2022-11-24 008 2022 bl uuuu u00u1 u #d 100 1 $aDEBONA, D. G. 245 $aHeat and mass transfer kinetics on the chemical and sensory quality of arabica coffee beans.$h[electronic resource] 260 $c2022 520 $aRoasting has been used by the coffee industry to promote changes in the physical and chemical structure of coffee beans that influence the sensory quality of coffee beverages. However, there are no standardization rules for the temperature and roasting time. Thus, this study evaluated the influence of four roasting profiles obtained by two different roasters on the chemical and sensory quality of the coffee bean. Baked, light, medium, and dark roasting were evaluated using medium infrared spectroscopy and cupping test. Individual and joint effects of temperature and time for each roasting profile were observed on the loss of grain mass. There are specific regions in the infrared spectrum that can be used as markers to discriminate the roasting profiles and the type of roaster used. Despite the difference observed in the ranges of the infrared spectra, the roasters did not present significant differences in the average of the final sensory notes. This result shows the need to use analytical chemical techniques together with sensory analysis in order to better determine differences between coffee samples. Therefore, differences observed in the chemical analyzes and in the sensory attributes of roasted coffee are related to the roasting profile and type of roaster. 650 $aCoffea 650 $aCoffea arabica var. arabica 650 $aConvection 650 $aThermal radiation 650 $aBebida 650 $aCafé 650 $aCoffea Arábica 650 $aRadiação Térmica 650 $aTemperatura 650 $aTorrefação 700 1 $aLOUVEM, R. F. 700 1 $aLUZ, J. M. R. da 700 1 $aNARIYOSHI, Y. N. 700 1 $aCASTRO, E. V. de 700 1 $aOLIVEIRA, E. C. da S. 700 1 $aGUARÇONI, R. G. 700 1 $aCASTRO, M. G. de 700 1 $aOLIVEIRA, G. F. de 700 1 $aPARTELLI, F. L. 700 1 $aSILVA, M. de C. S. da 700 1 $aBELLON, A. P. 700 1 $aPEREIRA, L. L. 773 $tAgronomy$gv. 12, n. 11, p. 1-13, 2022.
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