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Registro Completo |
Biblioteca(s): |
Biblioteca Rui Tendinha. |
Data corrente: |
13/09/2017 |
Data da última atualização: |
18/05/2018 |
Autoria: |
SILVA, J. T. da. |
Título: |
Algumas razões maiores da crise de alimentos em Minas Gerais e no Brasil. |
Ano de publicação: |
1984 |
Fonte/Imprenta: |
Belo Horizonte: EMATER-MG, l984. |
Páginas: |
104 p. |
Série: |
Informativo CPLAN/EMATER-MG. |
Idioma: |
Português |
Palavras-Chave: |
Abastecimento; Agricultura; Agricultural products; Agroepecuária; Agropecuária; Alimento; Alimentos; Aspecto econômico; Belo Horizonte; Brasil; Crise; Crise economica; Economic crisis; Empresa de Assistencia Tecnica e Extensao Rural; Food; Food supply; Minas Gerais; Problemas; Producao; Producao agricola; Production; Produto. |
Thesagro: |
Agricultura; Agricultural products. |
Categoria do assunto: |
-- |
Marc: |
LEADER 01096nam a2200409 a 4500 001 1015964 005 2018-05-18 008 1984 bl uuuu 00u1 u #d 100 1 $aSILVA, J. T. da. 245 $aAlgumas razões maiores da crise de alimentos em Minas Gerais e no Brasil. 260 $aBelo Horizonte: EMATER-MG, l984.$c1984 300 $a104 p. 490 $aInformativo CPLAN/EMATER-MG. 650 $aAgricultura 650 $aAgricultural products 653 $aAbastecimento 653 $aAgricultura 653 $aAgricultural products 653 $aAgroepecuária 653 $aAgropecuária 653 $aAlimento 653 $aAlimentos 653 $aAspecto econômico 653 $aBelo Horizonte 653 $aBrasil 653 $aCrise 653 $aCrise economica 653 $aEconomic crisis 653 $aEmpresa de Assistencia Tecnica e Extensao Rural 653 $aFood 653 $aFood supply 653 $aMinas Gerais 653 $aProblemas 653 $aProducao 653 $aProducao agricola 653 $aProduction 653 $aProduto
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Biblioteca Rui Tendinha (BRT) |
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Registro Completo |
Biblioteca(s): |
Biblioteca Rui Tendinha. |
Data corrente: |
19/08/2022 |
Data da última atualização: |
19/08/2022 |
Tipo da produção científica: |
Artigo em Periódico Indexado |
Autoria: |
FILETE, C. A.; MOREIRA, T. R.; SANTOS, A. R. dos; GOMES, W. dos S.; GUARÇONI, R. G.; MORELI, A. P.; AUGUSTO, M. I.; ABREU, R. de O.; SIMMER, M. B.; CALIMAN, A. D. C.; GUIMARÃES, C. V.; BERELLI, S. da S.; FERRÃO, M. A. G.; FONSECA, A. F. A. da.; PARTELLI, F. L.; BERILLI, A. P. C. G.; OLIVEIRA, E. C. da S.; PEREIRA, L. L. |
Afiliação: |
Cristhiane Altoé Filete, IFES Venda Nova do Imigrante; Taís Rizzo Moreira, UFES; Alexandre Rosa dos Santos, UFES; Willian dos Santos Gomes, UFES; Rogerio Carvalho Guarçoni, Incaper; Aldemar Polonini Moreli, Ifes Venda Nova do Imigrante; Maria Imaculada Augusto, IFES Venda Nova do Imigrante; Raabe de Oliveira Abreu, IFES Venda Nova do Imigrante; Marinalva Maria Bratz Simmer, IFES Venda Nova do Imigrante; Alice Dela Costa Caliman, IFES Venda Nova do Imigrante; Cleidiana Vieira Guimarães, IFES Venda Nova do Imigrante; Savio da Silva Berilli, UFES; Maria Amélia Gava Ferrão, Incaper/Embrapa Café; Aymbiré Francisco Almeida da Fonseca, Incaper/Embrapa Café; Fábio Luiz Partelli, UFES; Ana Paula Candido Gabriel Berilli, UFES; Emanuele Catarina da Silva Oliveira, IFES Venda Nova do Imigrante; Lucas Louzada Pereira, IFES Venda Nova do Imigrante. |
Título: |
The New Standpoints for the Terroir of Coffea canephora from Southwestern Brazil: Edaphic and Sensorial Perspective. |
Ano de publicação: |
2022 |
Fonte/Imprenta: |
Agronomy, v. 12, n. 8, p. 1-17, 2022. |
DOI: |
https://doi.org/10.3390/agronomy12081931 |
Idioma: |
Inglês |
Conteúdo: |
The sensory profile from the Coffea canephora stands out for being denser, less sweet, presenting less acidity, and having characteristics of a marked aroma of roasted cereals. Coffee is essentially a terroir product, that is, directly influenced by environmental aspects, both natural and anthropic, in this sense, it has been argued that Coffea canephora is linked to the context of inferior coffees in sensory terms by the terroir conditions. This study aimed to characterize and investigate the terroir in different areas of Conilon coffee production, with the application of different fermentation methods, and to observe their possible gains and losses in the sensory quality of Coffea canephora. Cherry coffee samples were collected in six municipalities in the state of Espírito Santo, Brazil, which has an altitude variation from 376 m to 866 m. The study showed that the local characteristics of altitude and temperature directly influence the sensory quality, as well as demonstrated that natural fermentation in a specific altitude zone delivered good results, fixing the terroir factor. Finally, it was demonstrated that induced fermentation helps to improve sensory quality for higher altitude areas, indicating the possibility of reformulating the terroir of Conilon coffee production. |
Palavras-Chave: |
Café conilon; Edaphoclimatic factors. |
Thesagro: |
Café; Cafeicultura; Coffea Canephora; Fermentação; Temperatura. |
Thesaurus NAL: |
Coffea; Fermentation. |
Categoria do assunto: |
-- |
URL: |
https://biblioteca.incaper.es.gov.br/digital/bitstream/item/4212/1/The-NewStandpoints-Coffea-canephora-guarconi.pdf
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Marc: |
LEADER 02592naa a2200445 a 4500 001 1024205 005 2022-08-19 008 2022 bl uuuu u00u1 u #d 024 7 $ahttps://doi.org/10.3390/agronomy12081931$2DOI 100 1 $aFILETE, C. A. 245 $aThe New Standpoints for the Terroir of Coffea canephora from Southwestern Brazil$bEdaphic and Sensorial Perspective.$h[electronic resource] 260 $c2022 520 $aThe sensory profile from the Coffea canephora stands out for being denser, less sweet, presenting less acidity, and having characteristics of a marked aroma of roasted cereals. Coffee is essentially a terroir product, that is, directly influenced by environmental aspects, both natural and anthropic, in this sense, it has been argued that Coffea canephora is linked to the context of inferior coffees in sensory terms by the terroir conditions. This study aimed to characterize and investigate the terroir in different areas of Conilon coffee production, with the application of different fermentation methods, and to observe their possible gains and losses in the sensory quality of Coffea canephora. Cherry coffee samples were collected in six municipalities in the state of Espírito Santo, Brazil, which has an altitude variation from 376 m to 866 m. The study showed that the local characteristics of altitude and temperature directly influence the sensory quality, as well as demonstrated that natural fermentation in a specific altitude zone delivered good results, fixing the terroir factor. Finally, it was demonstrated that induced fermentation helps to improve sensory quality for higher altitude areas, indicating the possibility of reformulating the terroir of Conilon coffee production. 650 $aCoffea 650 $aFermentation 650 $aCafé 650 $aCafeicultura 650 $aCoffea Canephora 650 $aFermentação 650 $aTemperatura 653 $aCafé conilon 653 $aEdaphoclimatic factors 700 1 $aMOREIRA, T. R. 700 1 $aSANTOS, A. R. dos 700 1 $aGOMES, W. dos S. 700 1 $aGUARÇONI, R. G. 700 1 $aMORELI, A. P. 700 1 $aAUGUSTO, M. I. 700 1 $aABREU, R. de O. 700 1 $aSIMMER, M. B. 700 1 $aCALIMAN, A. D. C. 700 1 $aGUIMARÃES, C. V. 700 1 $aBERELLI, S. da S. 700 1 $aFERRÃO, M. A. G. 700 1 $aFONSECA, A. F. A. da. 700 1 $aPARTELLI, F. L. 700 1 $aBERILLI, A. P. C. G. 700 1 $aOLIVEIRA, E. C. da S. 700 1 $aPEREIRA, L. L. 773 $tAgronomy$gv. 12, n. 8, p. 1-17, 2022.
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