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 Author(s): VARGAS, E. A.; SILVA, F. B.; SANTOS, E. A.; SOUZA, S. M.; SOUZA, S. E.; CORRÊA, T. B. S.; FRANÇA, R. C. A.; AMORIM, S. S.; PFENNING, L. H.; BATISTA, L. R.; PEREIRA, R. T. G.; NOGUEIRA, M. D.; NACIF, A. P.; AFONSO JUNIOR, P. C. 762 coffee samples (1 kg) ? most of dried processed arabica coffee from several stages of pre and post harvest ? were collected from different regions of Brazil according to a sample history questionn... ... |
 Author(s): RIBEIRO, D. E.; BOREM, F. M.; CIRILLO, M. A.; PRADO, M. V. B.; FERRAZ, V. P.; ALVES, H. M. R.; TAVEIRA, J. H. da S. The present study was carried out to analyze chemical descriptors present in the raw coffee bean and to establish an association of these descriptors with the sensorial quality of the coffee beverage,... ... |
 Author(s): FREITAS, M. N. de; ROSA, S. D. V. F. da; CLEMENTE, A. da C. S.; PEREIRA, C. C. The endo-?-mannanase acts on the hemicellulose fraction of the endosperm cell walls, mainly mannans and galactomannans. This process weakens cell walls and allows radicle protrusion during seed germin... ... |
 Author(s): KITZBERGER, C. S. G.; POT, D.; MARRACCINI, P.; PEREIRA, L. F. P.; SCHOLZ, M. B. dos S. Post-harvest processing (PHP) modifies the quality of the coffee and increases the value of coffee production. The choice of PHP to apply depends primarily on the available infrastructure, local clima... ... |
 Author(s): FAVARO, C. P.; BARALDI, I. J.; CASCIATORI, F. P.; FARINAS, C. S. Soluble coffee offers the combined benefits of high added value and practicality for its consumers. The hydrolysis of coffee polysaccharides by the biochemical route, using enzymes, is an eco-friendly... ... |
 Moisture sorption isotherms and isosteric heat of sorption of coffee in different processing levels. Author(s): CORRÊA, P. C.; GONELI, A. L. D.; AFONSO JUNIOR, P. C.; OLIVEIRA, G. H. H. de; VALENTE, D. S. M. The desorption isotherms and thermodynamic properties of coffee from different processing stages were obtained during the drying process of this product. The isotherms were determined by a static grav... ... |
 Author(s): SANTOS, G. C.; PINHO, E. V. R. von; ROSA, S. D. V. F. da Coffee (Coffea arabica L.) seeds are sensitive to desiccation and oxidative stress during drying processes. We investigated the effect of drying and moisture levels on germination-related gene express... ... |
 Author(s): SILVA, A. N. R.; ROCHA, R. B.; MORAES, A. de O.; ESPINDULA, M. C.; TEIXEIRA, A. L.; ALVES, E. A. ABSTRACT: With advancements in coffee cultivation, several traits may be considered in selection of plants, which must exhibit a set of favorable characteristics. The outturn index, defined as the rel... ... |
 Author(s): SCHENK, J. C. M.; PADILHA, L.; MALUF, M. P.; PIRES, D. A.; PEREIRA, L. A.; ROSA, S. D. V. F. da The low seed longevity of arabica coffee has consequences as to use seeds soon after harvest, and the germplasm conservation has to be made ?in situ?. Several factors affect the quality of seeds, incl... ... |
 Author(s): SILVA, M. de O. e; GOMES, F. C.; ROSA, S. D. V. F. da The knowledge of the physical characteristics of the coffee bean allows the transition from the conventional storage model in bags to the silo storage, and as an indirect measure of the improvement an... ... |
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