A5049820219- Coffee research and impacts
- Fermentation and Sensory Analysis
- Organic Food and Agriculture
- Tea Polyphenols and Effects
- Food, Nutrition, and Cultural Practices
- Healthcare and Environmental Waste Management
- Agricultural and Food Sciences
- Food Waste Reduction and Sustainability
- Growth and nutrition in plants
- Sensory Analysis and Statistical Methods
- Material Properties and Processing
- Environmental Sustainability and Education
- Food Chemistry and Fat Analysis
- Phytochemistry Medicinal Plant Applications
Universidade Federal de Lavras
2013-2024
Fermentation is one of the post-harvest steps that influence coffee quality. This work evaluated effect Saccharomyces cerevisiae (CCMA 0543) and Torulaspora delbrueckii 0684) inoculation on quality natural pulped processed in different producing regions. Yeast populations were assessed by real-time polymerase chain reaction. Volatile nonvolatile compounds gas chromatography-mass spectrometry high-performance liquid chromatography, respectively. S. was predominant during spontaneous (average...
Fermenting in bioreactors can improve coffee quality, standardize the fermentation process, and generate specialty coffees. This work aimed to evaluate novel stainless steel with inoculated non-inoculated coffees processed via natural pulped natural. Yeast bacteria populations were evaluated grown on Extract Peptone Glucose; De Man, Rogosa, Sharpe; Nutrient agar media. Volatile compounds from roasted beans analyzed a Gas Chromatography-Mass Spectrometry equipment, sensory perception was...
<p>The aim of this study was to determine the main thermal properties granular mass coffee (specific heat, conductivity, and diffusivity) for different degrees roasting, as well model simulate conductivity at roasting. For determination specific mixing method used, theoretically infinite cylinder with a central heating source. Thermal diffusivity simulated algebraically using results cited above apparent product. also optimized through finite element analysis software. At darker there...
A Análise de Modos e Efeitos Falha (AMEF) é um método análise produto ou processo para detectar eliminar problemas potenciais forma sistemática completa. Os abatedouros levam a significativos impactos sobre o meio ambiente, sendo que maior problema nesses processos falta equipamentos modernos promover remoção gases fétidos efluentes tóxicos. O objetivo deste trabalho foi elaborar os formulários aplicação do FMEA em frigorífico médio porte da região Poços Caldas (MG), qual realiza abates...