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| 4. |  | CAFE DE BREJETUBA. Brejetuba, ES : PMB, 2009. 1 DVD.| Biblioteca(s): Biblioteca Rui Tendinha. |
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| 16. | | DADALTO, G. G.; LANI, J. A.; PREZOTTI, L. C. Conservação do solo. In: COSTA, E. B. da; SILVA, A. E. S. da; ANDRADE NETO, A. P. M. de; DAHER, F. de A. (Coord.). Manual técnico para a cultura do café no estado do Espírito Santo. Vitória, ES : Secretaria de Estado da Agricultura, p. 107-110, 1995.| Biblioteca(s): Biblioteca Rui Tendinha. |
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| 18. | | BLISKA, F. M. de M.; MOURÃO, E. A. B.; AFONSO JÚNIOR, P. C.; VEGRO, C. L. R.; PEREIRA, S. P.; GIOMO, G. S. Din�?�¢mica fitot�?�©cnica e socioecon�?�´mica da cafeicultura brasileira. Informa�?�§�?�µes Econ�?�´micas, SP, v.39, n. 1, jan. 2009. 5-18 p.| Biblioteca(s): Biblioteca Rui Tendinha. |
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Registro Completo |
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Biblioteca(s): |
Biblioteca Rui Tendinha. |
|
Data corrente: |
02/10/2026 |
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Data da última atualização: |
02/10/2026 |
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Tipo da produção científica: |
Artigo em Periódico Indexado |
|
Autoria: |
LOPES JUNIOR, H.; GAMA, M. B. M.; CARVALHO, C. G.; MARMENTINI, R. P; ROCHA, R. B.; ALVES, E. A. |
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Afiliação: |
Hilton Lopes Junior, IFRO; Maria Beatriz Mountim Gama, IFRO; Camily Gabriely Carvalho, IFRO; Regiane Pandolfo Marmentini, IFRO; Rodrigo Barros Rocha, Incaper; Enrique Anastácio Alves, Embrapa Rondônia. |
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Título: |
Bromatological properties of Coffea canephora peels and grains. |
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Ano de publicação: |
2026 |
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Fonte/Imprenta: |
Coffee Science, e212470, 2026. |
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Idioma: |
Inglês |
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Conteúdo: |
Post-harvest handling through processing of coffee beans tend to generate high waste value, particularly hulls. These materials are often discarded or misused, resulting in no added value or additional income for coffee farmers. The objective of this study was to characterize through physicochemical analyses the hulls, green beans, and roasted beans of coffee genotypes grown in Western Amazonia, Brazil. The association between traits was interpreted using simple correlation estimates, clustering of means, and joint analysis of variance. The interaction between coffee fruit products and byproducts was significant, indicating differences in chemical composition between hulls, green beans, and roasted beans of genotypes grown in Western Amazonia. Ash content, aqueous extract, soluble solids, acidity, soluble sugars, reducing sugars, and non-reducing sugars were higher in the hulls. The pH value and concentrations of protein, lipids, phenolic compounds, and caffeine were higher in the beans. The ratio between the concentrations of total soluble solids/ total titratable acidity was not significant. The husks of Amazonian Robusta coffees present physical and chemical characteristics suitable for their use, both for the extraction of chemical compounds and to produce beverages. |
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Thesagro: |
Cafeicultura; Coffea Canephora. |
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Categoria do assunto: |
-- |
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URL: |
https://biblioteca.incaper.es.gov.br/digital/bitstream/item/5401/1/Bromatological.pdf
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Marc: |
LEADER 01850naa a2200205 a 4500
001 1027197
005 2026-10-02
008 2026 bl uuuu u00u1 u #d
100 1 $aLOPES JUNIOR, H.
245 $aBromatological properties of Coffea canephora peels and grains.$h[electronic resource]
260 $c2026
520 $aPost-harvest handling through processing of coffee beans tend to generate high waste value, particularly hulls. These materials are often discarded or misused, resulting in no added value or additional income for coffee farmers. The objective of this study was to characterize through physicochemical analyses the hulls, green beans, and roasted beans of coffee genotypes grown in Western Amazonia, Brazil. The association between traits was interpreted using simple correlation estimates, clustering of means, and joint analysis of variance. The interaction between coffee fruit products and byproducts was significant, indicating differences in chemical composition between hulls, green beans, and roasted beans of genotypes grown in Western Amazonia. Ash content, aqueous extract, soluble solids, acidity, soluble sugars, reducing sugars, and non-reducing sugars were higher in the hulls. The pH value and concentrations of protein, lipids, phenolic compounds, and caffeine were higher in the beans. The ratio between the concentrations of total soluble solids/ total titratable acidity was not significant. The husks of Amazonian Robusta coffees present physical and chemical characteristics suitable for their use, both for the extraction of chemical compounds and to produce beverages.
650 $aCafeicultura
650 $aCoffea Canephora
700 1 $aGAMA, M. B. M.
700 1 $aCARVALHO, C. G.
700 1 $aMARMENTINI, R. P
700 1 $aROCHA, R. B.
700 1 $aALVES, E. A.
773 $tCoffee Science, e212470, 2026.
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