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Biblioteca(s): |
Biblioteca Rui Tendinha. |
Data corrente: |
03/10/2017 |
Data da última atualização: |
03/10/2017 |
Autoria: |
SAVASTANO, S. |
Título: |
Novilho precoce: vantagens para o pecuarista. |
Ano de publicação: |
1996 |
Fonte/Imprenta: |
Campinas: CATI, 1996. |
Páginas: |
13 p. |
Série: |
(CATI. Instruções Técnicas, 262). |
Idioma: |
Português |
Conteúdo: |
Novilho precoce - vantagens para o pecuarista; Classificação do novilho precoce; Como o pecuarista recebera o incentivo fiscal; Como o pecuarista deve cadastrar sua propriedade; Frigoríficos credenciados; Documentos que devem acompanhar os animais enviados para abate; Ajuste do atestado da classificação com o recolhimento do ICMS; Outras vantagens para o pecuarista; Considerações. |
Palavras-Chave: |
Beef cattle; Bovinae; Bovine; Bovino; Brasil; Bullock; Cadastramento; Cadastramento rural; Calves; Classificação; Comercialização; Commercialization; Frigorifico; Gado de corte; Novilho; Novilho de corte; Novilho precoce; Novilho precose; Produção animal; Programa; Sao Paulo; Steer. |
Categoria do assunto: |
-- |
Marc: |
LEADER 01353nam a2200397 a 4500 001 1016327 005 2017-10-03 008 1996 bl uuuu u0uu1 u #d 100 1 $aSAVASTANO, S. 245 $aNovilho precoce$bvantagens para o pecuarista. 260 $aCampinas: CATI$c1996 300 $a13 p. 490 $a(CATI. Instruções Técnicas, 262). 520 $aNovilho precoce - vantagens para o pecuarista; Classificação do novilho precoce; Como o pecuarista recebera o incentivo fiscal; Como o pecuarista deve cadastrar sua propriedade; Frigoríficos credenciados; Documentos que devem acompanhar os animais enviados para abate; Ajuste do atestado da classificação com o recolhimento do ICMS; Outras vantagens para o pecuarista; Considerações. 653 $aBeef cattle 653 $aBovinae 653 $aBovine 653 $aBovino 653 $aBrasil 653 $aBullock 653 $aCadastramento 653 $aCadastramento rural 653 $aCalves 653 $aClassificação 653 $aComercialização 653 $aCommercialization 653 $aFrigorifico 653 $aGado de corte 653 $aNovilho 653 $aNovilho de corte 653 $aNovilho precoce 653 $aNovilho precose 653 $aProdução animal 653 $aPrograma 653 $aSao Paulo 653 $aSteer
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Biblioteca Rui Tendinha (BRT) |
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Registro Completo |
Biblioteca(s): |
Biblioteca Rui Tendinha. |
Data corrente: |
15/03/2023 |
Data da última atualização: |
15/03/2023 |
Tipo da produção científica: |
Artigo em Periódico Indexado |
Autoria: |
MARTINS, E. de O.; LUZ, J. M. R. da; OLIVEIRA, E. C. da S.; GUARÇONI, R. G.; MOREIRA, T. R.; MORELI, A. P.; SIQUEIRA, E. A.; SILVA, M. de C. S. da; COSTA, M. R. G. F.; PEREIRA, L. L. |
Afiliação: |
Eloisio de Oliveira Martins; José Maria Rodrigues da Luz; Emanuele Catarina da Silva Oliveira; Rogerio Carvalho Guarçoni, Incaper; Taís Rizzo Moreira; Aldemar Polonini Moreli; Evandro Andrade Siqueira; Marliane de Cássia Soares da Silva; Marcus Roberto Goes Ferreira Costa; Lucas Louzada Pereira. |
Título: |
Chemical profile and sensory perception of coffee produced in agroforestry management. |
Ano de publicação: |
2023 |
Fonte/Imprenta: |
Eur Food Res Technol, p. 1-13, 2023. |
DOI: |
10.1007/s00217-023-04228-7 |
Idioma: |
Inglês |
Conteúdo: |
Ecological sustainability, productivity, and sensory quality of coffee fruits are important variables for coffee cultivation in agroforestry systems (AFSs). There is an appreciation of the ecological interactions between agricultural crops and native plants in the AFS. Coffea arabica L. is a shrub with geographic origins in the tropical forests of Africa. Thus, the production of coffee in AFSs can be an interesting alternative. In this study, we present the sensory and chemical profile of coffee grown in three AFSs in the Maciço do Baturité region, Ceará, Brazil and submitted to five types of post-harvest processing. This region has been producing arabica coffee for more than 200 years under forest conditions similar to the ecological characteristics of the geographical center of coffee with shadows produced by native plant species. The coffee fruits were obtained from an AFS with coffee cultivated in the natural/wild system, an AFS in conversion to syntropic, and a conventional AFS. The syntropic AFS and the natural/wild AFS had the highest sensory scores. With the exception of conventional AFS, spontaneous fermentations in covered terrain had higher total scores than fermentations carried out in sealed polyethylene containers. In the sensory panel, the body attribute contributed to the sensory discrimination of fermentation processes by wet and dry methods. Lipids, caffeine, carboxylic acids, and chlorogenic acids were responsible for the chemical differentiation of AFSs Therefore, AFSs and fermentation processes influence the chemical and sensory quality of coffee beans. MenosEcological sustainability, productivity, and sensory quality of coffee fruits are important variables for coffee cultivation in agroforestry systems (AFSs). There is an appreciation of the ecological interactions between agricultural crops and native plants in the AFS. Coffea arabica L. is a shrub with geographic origins in the tropical forests of Africa. Thus, the production of coffee in AFSs can be an interesting alternative. In this study, we present the sensory and chemical profile of coffee grown in three AFSs in the Maciço do Baturité region, Ceará, Brazil and submitted to five types of post-harvest processing. This region has been producing arabica coffee for more than 200 years under forest conditions similar to the ecological characteristics of the geographical center of coffee with shadows produced by native plant species. The coffee fruits were obtained from an AFS with coffee cultivated in the natural/wild system, an AFS in conversion to syntropic, and a conventional AFS. The syntropic AFS and the natural/wild AFS had the highest sensory scores. With the exception of conventional AFS, spontaneous fermentations in covered terrain had higher total scores than fermentations carried out in sealed polyethylene containers. In the sensory panel, the body attribute contributed to the sensory discrimination of fermentation processes by wet and dry methods. Lipids, caffeine, carboxylic acids, and chlorogenic acids were responsible for the chemical differentiation of AFSs T... Mostrar Tudo |
Palavras-Chave: |
Análise sensorial; Sistema agroflorestal. |
Thesagro: |
Café; Cafeicultura; Qualidade. |
Thesaurus NAL: |
Agroforestry; Coffea. |
Categoria do assunto: |
-- |
Marc: |
LEADER 02527naa a2200325 a 4500 001 1024725 005 2023-03-15 008 2023 bl uuuu u00u1 u #d 024 7 $a10.1007/s00217-023-04228-7$2DOI 100 1 $aMARTINS, E. de O. 245 $aChemical profile and sensory perception of coffee produced in agroforestry management.$h[electronic resource] 260 $c2023 520 $aEcological sustainability, productivity, and sensory quality of coffee fruits are important variables for coffee cultivation in agroforestry systems (AFSs). There is an appreciation of the ecological interactions between agricultural crops and native plants in the AFS. Coffea arabica L. is a shrub with geographic origins in the tropical forests of Africa. Thus, the production of coffee in AFSs can be an interesting alternative. In this study, we present the sensory and chemical profile of coffee grown in three AFSs in the Maciço do Baturité region, Ceará, Brazil and submitted to five types of post-harvest processing. This region has been producing arabica coffee for more than 200 years under forest conditions similar to the ecological characteristics of the geographical center of coffee with shadows produced by native plant species. The coffee fruits were obtained from an AFS with coffee cultivated in the natural/wild system, an AFS in conversion to syntropic, and a conventional AFS. The syntropic AFS and the natural/wild AFS had the highest sensory scores. With the exception of conventional AFS, spontaneous fermentations in covered terrain had higher total scores than fermentations carried out in sealed polyethylene containers. In the sensory panel, the body attribute contributed to the sensory discrimination of fermentation processes by wet and dry methods. Lipids, caffeine, carboxylic acids, and chlorogenic acids were responsible for the chemical differentiation of AFSs Therefore, AFSs and fermentation processes influence the chemical and sensory quality of coffee beans. 650 $aAgroforestry 650 $aCoffea 650 $aCafé 650 $aCafeicultura 650 $aQualidade 653 $aAnálise sensorial 653 $aSistema agroflorestal 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 $aMORELI, A. P. 700 1 $aSIQUEIRA, E. A. 700 1 $aSILVA, M. de C. S. da 700 1 $aCOSTA, M. R. G. F. 700 1 $aPEREIRA, L. L. 773 $tEur Food Res Technol, p. 1-13, 2023.
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