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Registro Completo |
Biblioteca(s): |
Biblioteca Rui Tendinha; São Gabriel da Palha; Sooretama. |
Data corrente: |
03/05/2013 |
Data da última atualização: |
14/07/2021 |
Tipo da produção científica: |
Documentos |
Autoria: |
FORNAZIER, M. J. et al.; FORNAZIER, M. J.; PRATISSOLI, D.; MARTINS, D. dos S.; DALVI, L. P.; TEIXEIRA, C. P.; SILVA, A. T. da.; THOMPSON, E. L.; RODRIGUES, A. K.; COZER, E.; MOREIRA, J. P. de A.; BECALLI, L.; PAES, J. P. P.; TIBURCIO, M. O. |
Afiliação: |
Maurício José Fornazier, Incaper; CCA/EFES; Idaf; Peterfrut; Sthur Agropecuária; PRATISSOLI, D.; MARTINS, D. dos S.; DALVI, L. P.; TEIXEIRA, C. T.; SILVA, A. T. da; THOMPSON, E. L.; RODRIGUES, A. K.; COZER, E.; MOREIRA, J. P. de A.; BECALLI, B.; PAES, J. P. P.; TIBURCIO, M. O.; Mauricio José Fornazier, Incaper; David dos Santos Martins, Incaper; Cesar Pereira Teixeira, Incaper; Agno Tadeu da Silva, Incaper. |
Título: |
Praga exótica no Estado do Espirito Santo : duponchelia fovealis : zeller, 1847 (lepidoptera: crambidae). |
Edição: |
1 ed. |
Ano de publicação: |
2011 |
Fonte/Imprenta: |
Vitória, ES : Incaper, 2011. |
Série: |
(Incaper, Documentos 198). |
ISSN: |
1519-2059 |
Idioma: |
Português |
Palavras-Chave: |
Duponchelia fovealis; Espírito Santo; Praga - Exótica. |
Categoria do assunto: |
-- |
URL: |
http://biblioteca.incaper.es.gov.br/digital/bitstream/item/626/1/praga1.pdf
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Marc: |
LEADER 00934nam a2200325 a 4500 001 1000025 005 2021-07-14 008 2011 bl uuuu u0uu1 u #d 022 $a1519-2059 100 1 $aFORNAZIER, M. J. et al. 245 $aPraga exótica no Estado do Espirito Santo$bduponchelia fovealis : zeller, 1847 (lepidoptera: crambidae). 250 $a1 ed. 260 $aVitória, ES : Incaper$c2011 490 $a(Incaper, Documentos 198). 653 $aDuponchelia fovealis 653 $aEspírito Santo 653 $aPraga - Exótica 700 1 $aFORNAZIER, M. J. 700 1 $aPRATISSOLI, D. 700 1 $aMARTINS, D. dos S. 700 1 $aDALVI, L. P. 700 1 $aTEIXEIRA, C. P. 700 1 $aSILVA, A. T. da. 700 1 $aTHOMPSON, E. L. 700 1 $aRODRIGUES, A. K. 700 1 $aCOZER, E. 700 1 $aMOREIRA, J. P. de A. 700 1 $aBECALLI, L. 700 1 $aPAES, J. P. P. 700 1 $aTIBURCIO, M. O.
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Registro original: |
Biblioteca Rui Tendinha (BRT) |
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Registro Completo |
Biblioteca(s): |
Biblioteca Rui Tendinha. |
Data corrente: |
02/04/2019 |
Data da última atualização: |
02/04/2019 |
Tipo da produção científica: |
Artigo em Periódico Indexado |
Circulação/Nível: |
- - - |
Autoria: |
PEREIRA, L. L.; MORELI, A. P.; MOREIRA, T. R.; TEN CATEN, C. S.; MARCATE, J. P. P.; DEBONA, D. G.; GUARÇONI, R. G. |
Afiliação: |
Lucas Louzada Pereira, IFES Venda Nova do Imigrante; Aldemar Polonini Moreli, IFES Venda Nova do Imigrante; Tais Rizzo Moreira, UFES; Carla Schwengber Ten Caten, UFGRS; João Paulo Pereira Marcate, IFES Venda Nova do Imigrante; Danieli Grancieri Debona, IFES Venda Nova do Imigrante; Rogerio Carvalho Guarçoni, Incaper. |
Título: |
Improvement of the quality of brazilian conilon through wet processing: a sensorial perspective. |
Ano de publicação: |
2019 |
Fonte/Imprenta: |
Agricultural Sciences, v. 10, . 3, p. 395-411, march. 2019. |
DOI: |
10.4236/as.2019.103032 |
Idioma: |
Inglês |
Conteúdo: |
Conilon coffee represents almost 20% of all coffee production in the Brazilian territory; however, it is inexpressive in relation to the sensory quality when compared to Arabica coffee. It is noteworthy that the coffee from the species Coffea canephora PIERRE has a denser sensorial profile, is less sweet, less acidic and with strong pronunciation of the body at the time of tasting. This study has unprecedentedly applied the use of starter cultures (yeast) to optimize and modify the metabolic pathways and consequently the sensorial quality perceived by Q-graders. The experiments were conducted in a randomized block design with five replicates, in the 3 × 4 factorial scheme, with three fermentation times?24, 48 and 72 hours and four wet processing tests?Washed, Yeast fermentation, Fully washed without yeast and Fully washed with yeast.
The sensorial results indicate a new perspective for the application of wet processing with starter cultures for Conilon coffee. They indicate gains in sensory scale, opening a new phase of studies on spontaneous and induced fermentation for Conilon coffee in Brazil and worldwide |
Thesaurus NAL: |
Conilon Coffee; Induced Fermentation; Q-Graders; Sensory Aspects; Sensory Routes; Spontaneous Fermentation. |
Categoria do assunto: |
X Pesquisa, Tecnologia e Engenharia |
URL: |
https://biblioteca.incaper.es.gov.br/digital/bitstream/123456789/3405/1/AS-2019032616033217.pdf
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Marc: |
LEADER 01963naa a2200277 a 4500 001 1021104 005 2019-04-02 008 2019 bl uuuu u00u1 u #d 024 7 $a10.4236/as.2019.103032$2DOI 100 1 $aPEREIRA, L. L. 245 $aImprovement of the quality of brazilian conilon through wet processing$ba sensorial perspective.$h[electronic resource] 260 $c2019 520 $aConilon coffee represents almost 20% of all coffee production in the Brazilian territory; however, it is inexpressive in relation to the sensory quality when compared to Arabica coffee. It is noteworthy that the coffee from the species Coffea canephora PIERRE has a denser sensorial profile, is less sweet, less acidic and with strong pronunciation of the body at the time of tasting. This study has unprecedentedly applied the use of starter cultures (yeast) to optimize and modify the metabolic pathways and consequently the sensorial quality perceived by Q-graders. The experiments were conducted in a randomized block design with five replicates, in the 3 × 4 factorial scheme, with three fermentation times?24, 48 and 72 hours and four wet processing tests?Washed, Yeast fermentation, Fully washed without yeast and Fully washed with yeast. The sensorial results indicate a new perspective for the application of wet processing with starter cultures for Conilon coffee. They indicate gains in sensory scale, opening a new phase of studies on spontaneous and induced fermentation for Conilon coffee in Brazil and worldwide 650 $aConilon Coffee 650 $aInduced Fermentation 650 $aQ-Graders 650 $aSensory Aspects 650 $aSensory Routes 650 $aSpontaneous Fermentation 700 1 $aMORELI, A. P. 700 1 $aMOREIRA, T. R. 700 1 $aTEN CATEN, C. S. 700 1 $aMARCATE, J. P. P. 700 1 $aDEBONA, D. G. 700 1 $aGUARÇONI, R. G. 773 $tAgricultural Sciences$gv. 10, . 3, p. 395-411, march. 2019.
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