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Registro Completo |
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Biblioteca(s): |
Biblioteca Rui Tendinha. |
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Data corrente: |
19/12/2018 |
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Data da última atualização: |
19/12/2018 |
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Autoria: |
CHEANEY, R. L.; JENNINGS, P. R. |
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Título: |
Problemas nas lavouras de arroz na América Latina. |
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Ano de publicação: |
1975 |
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Fonte/Imprenta: |
Porto Alegre: IRGA, 1975. |
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Páginas: |
58 p. |
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Idioma: |
Português |
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Notas: |
Traduzido por Alceu Sallaberry Ribeiro. |
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Conteúdo: |
Acaros; Enfermidades e seus agentes causais; Fungos; Brosone do arroz; Pyricularia oryzae; Helmintosporiose ou mancha parda; Cercosporiose; Mancha estreita; Escaldadura da folha; Alternariose; Carvao da folha; Podridao do colmo; Queima ou manchas das bainhas; Carie ou carvao do grao; Falso carvao; Folha branca; Nematoides; Bico de papagaio espiga ereta fisiologica; Herbicidas; Roedores; Passaros; Nitrogenio; Fosforo; Potassio; Ferro; Manganes; Zinco; Enxofre; Deificiencia de elementos quimicos; Problemas de solos; Danos produzidos por outros agentes; Toxicidades causadas por agentes quimicos; Enfermidades nao patogenicas; Virus. |
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Palavras-Chave: |
America Latina; Diseases; Doencas; Enfermidades; Nematodeo; Passaro; Problemas; Problems; Toxicidade. |
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Thesagro: |
Ácaro; Adubação; Alumínio; Arroz; Deficiência; Doença; Enxofre; Ferro; Fertilidade; Fósforo; Fungo; Herbicida; Manganês; Nitrogênio; Oryza Sativa; Potássio; Praga; rice; Roedor; Salinidade; Solo; Vírus; Zinco. |
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Categoria do assunto: |
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Marc: |
LEADER 01828nam a2200529 a 4500
001 1021015
005 2018-12-19
008 1975 bl uuuu 00u1 u #d
100 1 $aCHEANEY, R. L.
245 $aProblemas nas lavouras de arroz na América Latina.
260 $aPorto Alegre: IRGA$c1975
300 $a58 p.
500 $aTraduzido por Alceu Sallaberry Ribeiro.
520 $aAcaros; Enfermidades e seus agentes causais; Fungos; Brosone do arroz; Pyricularia oryzae; Helmintosporiose ou mancha parda; Cercosporiose; Mancha estreita; Escaldadura da folha; Alternariose; Carvao da folha; Podridao do colmo; Queima ou manchas das bainhas; Carie ou carvao do grao; Falso carvao; Folha branca; Nematoides; Bico de papagaio espiga ereta fisiologica; Herbicidas; Roedores; Passaros; Nitrogenio; Fosforo; Potassio; Ferro; Manganes; Zinco; Enxofre; Deificiencia de elementos quimicos; Problemas de solos; Danos produzidos por outros agentes; Toxicidades causadas por agentes quimicos; Enfermidades nao patogenicas; Virus.
650 $aÁcaro
650 $aAdubação
650 $aAlumínio
650 $aArroz
650 $aDeficiência
650 $aDoença
650 $aEnxofre
650 $aFerro
650 $aFertilidade
650 $aFósforo
650 $aFungo
650 $aHerbicida
650 $aManganês
650 $aNitrogênio
650 $aOryza Sativa
650 $aPotássio
650 $aPraga
650 $arice
650 $aRoedor
650 $aSalinidade
650 $aSolo
650 $aVírus
650 $aZinco
653 $aAmerica Latina
653 $aDiseases
653 $aDoencas
653 $aEnfermidades
653 $aNematodeo
653 $aPassaro
653 $aProblemas
653 $aProblems
653 $aToxicidade
700 1 $aJENNINGS, P. R.
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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. |
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Registro Completo |
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Biblioteca(s): |
Biblioteca Rui Tendinha. |
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Data corrente: |
15/03/2023 |
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Data da última atualização: |
15/03/2023 |
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Tipo da produção científica: |
Artigo em Periódico Indexado |
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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. |
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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. |
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Título: |
Chemical profile and sensory perception of coffee produced in agroforestry management. |
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Ano de publicação: |
2023 |
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Fonte/Imprenta: |
Eur Food Res Technol, p. 1-13, 2023. |
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DOI: |
10.1007/s00217-023-04228-7 |
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Idioma: |
Inglês |
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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 |
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Palavras-Chave: |
Análise sensorial; Sistema agroflorestal. |
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Thesagro: |
Café; Cafeicultura; Qualidade. |
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Thesaurus NAL: |
Agroforestry; Coffea. |
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Categoria do assunto: |
-- |
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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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