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Registro Completo |
Biblioteca(s): |
Biblioteca Rui Tendinha. |
Data corrente: |
26/12/2018 |
Data da última atualização: |
26/12/2018 |
Tipo da produção científica: |
Documentos |
Autoria: |
BORGES, V. A. J.; OLIVEIRA, L. R. de. (Org.). |
Afiliação: |
Vanessa Alves Justino Borges, Incaper; Luciano Rodrigues de Oliveira, Incaper. |
Título: |
Balanço social 2017 Incaper. |
Ano de publicação: |
2018 |
Fonte/Imprenta: |
Vitória, ES : Incaper, 2018 |
Páginas: |
56p. |
Série: |
(Incaper. Documentos, 260). |
ISSN: |
1519-2059 |
Idioma: |
Português |
Conteúdo: |
O Balanço Social é, por definição, uma prestação de contas à sociedade, que visa a dar transparência às ações desenvolvidas no período de um ano. Baseado nesse conceito, o Instituto Capixaba de Pesquisa, Assistência Técnica e Extensão Rural (Incaper) buscou estimar o retorno econômico dos esforços empenhados no ano de 2017 e disponibilizar um documento que demonstrasse a sua contribuição para a sociedade capixaba e o seu compromisso com a melhoria dos indicadores apresentados. |
Palavras-Chave: |
Ação social; Balanço social; Cidadania; Incaper; Informação; Organização social. |
Categoria do assunto: |
-- |
URL: |
https://biblioteca.incaper.es.gov.br/digital/bitstream/123456789/3381/1/balanco-social-incaper-2017.pdf
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Marc: |
LEADER 01091nam a2200229 a 4500 001 1021050 005 2018-12-26 008 2018 bl uuuu 00u1 u #d 022 $a1519-2059 100 1 $aBORGES, V. A. J. 245 $aBalanço social 2017 Incaper.$h[electronic resource] 260 $aVitória, ES : Incaper$c2018 300 $a56p. 490 $a(Incaper. Documentos, 260). 520 $aO Balanço Social é, por definição, uma prestação de contas à sociedade, que visa a dar transparência às ações desenvolvidas no período de um ano. Baseado nesse conceito, o Instituto Capixaba de Pesquisa, Assistência Técnica e Extensão Rural (Incaper) buscou estimar o retorno econômico dos esforços empenhados no ano de 2017 e disponibilizar um documento que demonstrasse a sua contribuição para a sociedade capixaba e o seu compromisso com a melhoria dos indicadores apresentados. 653 $aAção social 653 $aBalanço social 653 $aCidadania 653 $aIncaper 653 $aInformação 653 $aOrganização social 700 1 $aOLIVEIRA, L. R. de.
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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: |
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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