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![](/web/img/deny.png) | 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: |
18/05/2016 |
Data da última atualização: |
24/05/2016 |
Tipo da produção científica: |
Organização/Edição de Livros |
Autoria: |
SCHMIDT, H. C.; FERRÃO, R. (Org.). |
Afiliação: |
Hans Christian Schmidt, PROJETO CAFÉ SUSTENTÁVEL/GZT; PROGRAMA CAFÉ/INCAPER. |
Título: |
Manual sobre padrões & certificações de café sustentável. |
Ano de publicação: |
2005 |
Fonte/Imprenta: |
Vitória, ES : GTZ; Incaper, [2005?]. |
Volume: |
V. 1 e V.2 |
Descrição Física: |
Contem 1 CD-ROM. |
Idioma: |
Português |
Conteúdo: |
Manual com informações para certificação do café para exportação. Anexo está PESQUISA SOBRE A CADEIA PRODUTIVA E COMERCIALIZAÇÃO DO CAFÉ ARÁBICA PROVENIENTE DA AGRICULTURA FAMILIAR NO ESTADO DO ESPÍRITO SANTO, COM COLETA DE DADOS RELATIVOS A PRODUÇÃO, COMERCIALIZAÇÃO, TORREFAÇÃO, DISTRIBUIÇÃO E CONSUMO DE CAFÉ realizado pela RURALTER, que está no CD encontram-se outras informações. |
Palavras-Chave: |
Café; Cafeicultura; Certificação; Indicadores; Legislação; Manejo; Mercado internacional; Projeto Café Sustentável; Qualidade; Sustentabilidade. |
Categoria do assunto: |
-- |
Marc: |
LEADER 01120nam a2200265 a 4500 001 1010866 005 2016-05-24 008 2005 bl uuuu f 0uu1 u #d 100 1 $aSCHMIDT, H. C. 245 $aManual sobre padrões & certificações de café sustentável. 260 $aVitória, ES : GTZ; Incaper, [2005?].$c2005 300 $aV. 1 e V.2$cContem 1 CD-ROM. 490 $vV. 1 e V.2 520 $aManual com informações para certificação do café para exportação. Anexo está PESQUISA SOBRE A CADEIA PRODUTIVA E COMERCIALIZAÇÃO DO CAFÉ ARÁBICA PROVENIENTE DA AGRICULTURA FAMILIAR NO ESTADO DO ESPÍRITO SANTO, COM COLETA DE DADOS RELATIVOS A PRODUÇÃO, COMERCIALIZAÇÃO, TORREFAÇÃO, DISTRIBUIÇÃO E CONSUMO DE CAFÉ realizado pela RURALTER, que está no CD encontram-se outras informações. 653 $aCafé 653 $aCafeicultura 653 $aCertificação 653 $aIndicadores 653 $aLegislação 653 $aManejo 653 $aMercado internacional 653 $aProjeto Café Sustentável 653 $aQualidade 653 $aSustentabilidade 700 1 $aFERRÃO, R.
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![](/web/img/deny.png) | 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: |
24/08/2022 |
Data da última atualização: |
05/09/2022 |
Tipo da produção científica: |
Artigo em Periódico Indexado |
Autoria: |
SIMMER, M. M. B.; SILVA, M. de C. S. da; PEREIRA, L. L.; MOREIRA, T. R.; GUARÇONI, R. G.; VELOSO, T. G. R.; SILVA, I. M. R. da; ENTRINGER, T. L.; KASUYA, M. C. M.; LUZ, J. M. R. da; MORELI, A. P.; OLIVEIRA, E. C. da S. |
Afiliação: |
Marinalva Maria Bratz Simmer; Marliane de Cássia Soares da Silva; Lucas Louzada Pereira; Taís Rizzo Moreira; Rogerio Carvalho Guarçoni, Incaper; Tomás Gomes Reis Veloso; Isabelli Moreira Réboli da Silva; Thaynara Lorenzoni Entringer; Maria Catarina Megumi Kasuya; José Maria Rodrigues da Luz; Aldemar Polonini Moreli, Ifes Venda Nova do Imigrante; Emanuele Catarina da Silva Oliveira. |
Título: |
Edaphoclimatic conditions and the soil and fruit microbiota infuence on the chemical and sensory quality of the cofee beverage. |
Ano de publicação: |
2022 |
Fonte/Imprenta: |
Eur Food Res Technol, p. 1-13, 2022. |
DOI: |
10.1007/s00217-022-04102-y |
Idioma: |
Inglês |
Conteúdo: |
Ripening cycles of the coffee are important for planning the harvest and post-harvest processing of the fruit and influence the sensory quality of the coffee beverage. In the Coffea arabica, the number of these annual cycles depends on the edaphoclimatic conditions, soil microbiota, altitude, and genotype. In this study, we present in an unprecedented way how the microbial communities (bacteria and fungi) of the soil and fruits of the coffee tree and the quality of chemical and sensory of coffee fruits can change depending on the harvest season. We also evaluated whether there is a relationship between changes in microbial communities (soil and fruits) and chemical and sensory panels of the coffee in two seasons. Cherry coffee fruits sampling and soil were carried out in September and November which have different edaphoclimatic conditions. Profiles of the microbial community and chemical and sensory panels of the samples were performed using the DGGE technique, Mid-infrared spectroscopy, and Specialty Coffee Association protocols. Microbial communities (soils and fruits) profile was different between distinct sampling periods. Composition of the coffee varies with the harvest since the coffees harvested in September have higher concentrations of caffeine and chlorogenic acids and lower concentrations of proteins and lipids compared to the samples collected later. A correlation between infrared spectrum and microbial community was observed in the second harvest period which had a final sensory score higher than another harvest. These results show that edaphoclimatic factors and microbial communities can be associated with the final quality of the beverage. MenosRipening cycles of the coffee are important for planning the harvest and post-harvest processing of the fruit and influence the sensory quality of the coffee beverage. In the Coffea arabica, the number of these annual cycles depends on the edaphoclimatic conditions, soil microbiota, altitude, and genotype. In this study, we present in an unprecedented way how the microbial communities (bacteria and fungi) of the soil and fruits of the coffee tree and the quality of chemical and sensory of coffee fruits can change depending on the harvest season. We also evaluated whether there is a relationship between changes in microbial communities (soil and fruits) and chemical and sensory panels of the coffee in two seasons. Cherry coffee fruits sampling and soil were carried out in September and November which have different edaphoclimatic conditions. Profiles of the microbial community and chemical and sensory panels of the samples were performed using the DGGE technique, Mid-infrared spectroscopy, and Specialty Coffee Association protocols. Microbial communities (soils and fruits) profile was different between distinct sampling periods. Composition of the coffee varies with the harvest since the coffees harvested in September have higher concentrations of caffeine and chlorogenic acids and lower concentrations of proteins and lipids compared to the samples collected later. A correlation between infrared spectrum and microbial community was observed in the second harvest period which ... Mostrar Tudo |
Palavras-Chave: |
Cofee beverage; Cofee quality; Harvest; Microbial diversity. |
Thesagro: |
Café; Cafeicultura; Qualidade. |
Thesaurus NAL: |
Flavor. |
Categoria do assunto: |
-- |
Marc: |
LEADER 02734naa a2200361 a 4500 001 1024229 005 2022-09-05 008 2022 bl uuuu u00u1 u #d 024 7 $a10.1007/s00217-022-04102-y$2DOI 100 1 $aSIMMER, M. M. B. 245 $aEdaphoclimatic conditions and the soil and fruit microbiota infuence on the chemical and sensory quality of the cofee beverage.$h[electronic resource] 260 $c2022 520 $aRipening cycles of the coffee are important for planning the harvest and post-harvest processing of the fruit and influence the sensory quality of the coffee beverage. In the Coffea arabica, the number of these annual cycles depends on the edaphoclimatic conditions, soil microbiota, altitude, and genotype. In this study, we present in an unprecedented way how the microbial communities (bacteria and fungi) of the soil and fruits of the coffee tree and the quality of chemical and sensory of coffee fruits can change depending on the harvest season. We also evaluated whether there is a relationship between changes in microbial communities (soil and fruits) and chemical and sensory panels of the coffee in two seasons. Cherry coffee fruits sampling and soil were carried out in September and November which have different edaphoclimatic conditions. Profiles of the microbial community and chemical and sensory panels of the samples were performed using the DGGE technique, Mid-infrared spectroscopy, and Specialty Coffee Association protocols. Microbial communities (soils and fruits) profile was different between distinct sampling periods. Composition of the coffee varies with the harvest since the coffees harvested in September have higher concentrations of caffeine and chlorogenic acids and lower concentrations of proteins and lipids compared to the samples collected later. A correlation between infrared spectrum and microbial community was observed in the second harvest period which had a final sensory score higher than another harvest. These results show that edaphoclimatic factors and microbial communities can be associated with the final quality of the beverage. 650 $aFlavor 650 $aCafé 650 $aCafeicultura 650 $aQualidade 653 $aCofee beverage 653 $aCofee quality 653 $aHarvest 653 $aMicrobial diversity 700 1 $aSILVA, M. de C. S. da 700 1 $aPEREIRA, L. L. 700 1 $aMOREIRA, T. R. 700 1 $aGUARÇONI, R. G. 700 1 $aVELOSO, T. G. R. 700 1 $aSILVA, I. M. R. da 700 1 $aENTRINGER, T. L. 700 1 $aKASUYA, M. C. M. 700 1 $aLUZ, J. M. R. da 700 1 $aMORELI, A. P. 700 1 $aOLIVEIRA, E. C. da S. 773 $tEur Food Res Technol, p. 1-13, 2022.
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