A5072638031- Sensory Analysis and Statistical Methods
- Agricultural and Food Sciences
- Advanced Statistical Methods and Models
- Coffee research and impacts
- Statistical Methods and Applications
- Spectroscopy and Chemometric Analyses
- Growth and nutrition in plants
- Rural Development and Agriculture
- Genetics and Plant Breeding
- Statistical Methods and Bayesian Inference
- Insect and Pesticide Research
- Organic Food and Agriculture
- Postharvest Quality and Shelf Life Management
- Insect-Plant Interactions and Control
- Advanced Statistical Process Monitoring
- Meat and Animal Product Quality
- Botanical Research and Applications
- Microencapsulation and Drying Processes
- Optimal Experimental Design Methods
- Banana Cultivation and Research
- Multi-Criteria Decision Making
- Business and Management Studies
- Fault Detection and Control Systems
- Food Drying and Modeling
- Phytochemistry Medicinal Plant Applications
Universidade Federal de Lavras
2015-2024
Universidade Federal de Alfenas
2020
Universidade Estadual Paulista (Unesp)
2019
A range of indicators, such as the average variance extracted (AVE), is commonly used to validate constructs. In statistics, AVE a measure amount that captured by construct in relation due measurement error. These conventional indices are formed factor loadings resulting from estimated least squares or maximum likelihood regressions. Thus, new proposition provides may result more informative index. Consequently, this study consists improvement index using adaptive Monte Carlo simulation was...
The aim of this work was to assess the geographic distribution coffee quality in Minas Gerais state, Brazil, and study its interactions with chemical environmental factors. Correlations between factors, compounds sensory participants Coffee Quality Contest were made through Principal Component Analysis Biplot Graphics. results showed discriminations high low scores as a result variables, demonstrating strong influence temperature, rainfall, altitude latitude on coffees studied. In addition...
The Bourbon coffee cultivar has a high potential for producing quality beverage, which is highly valued in specialty markets. objective of this study was to verify the occurrence more promising genotypes production coffees three different environments. In addition, chemical composition grains studied with view toward relating these compounds and environments interaction factors.The experimental design included Brazilian locations combination Arabica coffees, including eleven bourbon...
The genera Aspergillus comprises species that produce mycotoxins such as aflatoxins, ochratoxins and patulin. These are cosmopolitan species, natural contaminants of agricultural products. In coffee grains, the most important in terms risk presenting belong to Section Circumdati Nigri. purpose this study was assess occurrence isolated ochratoxigenic fungi grains from organic conventional cultivation South Minas Gerais, Brazil, well evaluate which farming system presents higher contamination...
Osmotic dehydration using different polyols was studied. Yacon slices were immersed in solutions of xylitol, maltitol, erythritol, isomalt and sorbitol. The kinetics solid gain (SG), water loss (WL) activity (aw) evaluated (0, 10, 30, 45, 60, 90 120 min). effective diffusion coefficients (Deffw) solids (Deffs) calculated with the models Fick Barbosa Júnior et al. At end process, highest SG obtained erythritol solutions; lowest sorbitol maltitol intermediate values acquired osmotic processes...
Abstract The aim of the study was to determine sensory quality coffee cultivated in Mantiqueira region Brazil (Minas Gerais State) and identify its main descriptors. red yellow fruit varieties ( Coffea arabica L.) grown environments with different slopes, at altitudes ranging from 932 1,391 m, analyzed three crop seasons. dry processing method wet method, based on mechanical removal skin mucilage, were used. variables through correspondence analysis. There no sample discrimination between...
Pereskia grandifolia Haworth (PGH) and aculeata Miller (PAM) are recognized sources of proteins; dietary fiber; vitamins minerals make this plant leaves, raw, cooked, braised, an important ally against protein micronutrient deficiencies. One the main problems is presence antinutritional factors that may interfere in digestibility bioavailability some nutrients. The objective was to evaluate amino acid profile chemical score raw leaves effects heating media time on total fiber, minerals,...
The most common form of incorporating by-products from the fruit and vegetable processing into foods is flour, which can be used in various bakery products. This study aimed to optimize gluten-free (GF) muffin formulations, containing pineapple peel flour (PPF), banana (BPF), pumpkin seed (PSF) using a mixture design approach, evaluate physicochemical characteristics acceptability. addition PSF led an increase L* value, hue angle chroma muffin's crust crumb, whereas BPF decreased these...
O pequi (Caryocar brasiliense Camb. ) tem se destacado por ser um fruto oleaginoso e rico em carotenoides. A secagem é processo utilizado na extração do óleo hexano, mas a degradação dos carotenoides podem ocorrer. objetivo deste trabalho foi avaliar influência de diferentes métodos (ao sol, estufa ventilada 40 60 °C) tempo (4 horas até peso constante) no rendimento qualidade extraído hexano extrator Soxhlet. Quando polpa seca, 3% ou conteúdo menor umidade maior obtido (52 59%, base seca)....
The objective of this study was to evaluate the correlation between a group physiological variables (electrical conductivity, potassium leaching, and germination percentage) drying kinetics (drying time rate) in addition verifying relation coffee quality as function processing type, temperature, airflow. Coffee conducted fixed-layer dryer at two temperatures airflows. After drying, an evaluation sensorial conducted. Based on results obtained, following conclusions were drawn: that is...
Knowledge of the sensory profile coffee quality, associated with genetic and environmental factors, is utmost importance for international market, as well productive sector. In this context, goal study was to classify quality Coffea arabica L., cv. Yellow Bourbon, according different scores obtained through evaluations based on Specialty Coffee Association America protocol (SCAA), by means decision trees resulting from applying CHAID method (chi-square automatic interaction detection). To...
A vida útil de doces pode ser estendida com a utilização conservantes e outros métodos combinados conservação. O objetivo desse trabalho foi verificar o efeito da concentração sorbato potássio, ácido cítrico razão polpa/açúcar sobre as características físicas físico-químicas formulações doce goiaba. Foi utilizado um planejamento fatorial 2³ completo 3 pontos centrais. Modelos lineares foram ajustados para descrever respostas em função dos fatores significativos. Resultados mostraram que...
In this study, the oil extraction process from pequi pulp using different solvents (hexane, acetone and ethyl alcohol) their mixtures was investigated, a simplex-centroid design. The occurred at 50°C, under stirring (22 Hz), for 16 hours. solid-liquid ratio used 1:10 (w/w). Higher yield values were obtained extractions with hexane, especially ethanol. Iodine value, saponification value refractive index did not differ significantly among treatments. A higher acid alcohol. carotenoid contents...
ABSTRACT The objective of the study was to use methodology simultaneous optimization multiple responses applied an experimental design determine best combination storage period and conditions for preservation coffee beans. Coffea arabica L. fruits were harvested in ripe stage maturation, processed using wet dry methods, dried 11% (wet basis) moisture content. Part beans hulled, while other part hulled only after stored under two different environmental conditions: cooled air at 10 ºC with...
Abstract: The accelerated aging test is recognized as an efficient method for evaluating the vigor of seed lots and estimating their storage potential. Thus, this work aimed to evaluate association between artificial natural coffee seeds, through correlation factor analysis. Seeds four cultivars Coffea arabica L. (Catuaí Amarelo, Arara, Catiguá, Mundo Novo) one canephora Pierre (Apoatã) were used. Part newly-harvested seeds aged in a growth chamber under controlled temperature relative...
Oil recovery, retention index, and thermodynamic parameters of green coffee beans (GCB) its press cake (PC) extraction using bio-based solvents were investigated. The investigated temperature (35 to 55 °C), type material (coffee cake), solvent (ethanol, acetone, ethyl acetate), at a fixed solid mass ratio (5:1) (w/w). fatty acid profile the ethanolic extract was assessed for both GCB PC, compared oil obtained from mechanical pressing. It observed that higher temperatures affected positively...
This study aimed to evaluate the sensory attributes (appearance, texture, and flavor) of strawberry (Fragaria × ananassa) pulp that had been subjected two treatment factors, pasteurization (unpasteurized pasteurized) freezing (via static air forced air), over a six-month period. The following tests were applied: 1) temporal dominance sensations (TDS) test, which identifies checks intensity flavor during consumption time; 2) ideal scale optimal concentration sucrose be added fruit nectar...
Although there are methods that relate a set of repeated observed variables to the fit structural equation models, some deficiencies in quality-of-fit indexes proposed literature, as they do not include characteristics data with variables. Thus, this study aims propose an improvement GFI and AGFI by incorporating correction considers repetitions Several designs considered validate proposal function criteria determine quality fit, well presence outliers. In context, is given built least...
Objetivou-se no presente estudo avaliar a alimentação escolar (AE) oferecida aos alunos do ensino fundamental (EF) nas unidades escolares municipais (UEM), urbanas (EU) e rurais (ER), de Lavras, MG, forma gratuita, em função repasse financeiro Programa Nacional Alimentação Escolar (PNAE), quanto à composição química atendimento da meta fornecer 15% das necessidades nutricionais dos alunos. A coleta amostras para análise foi realizada aleatoriamente, todas as UEM durante o ano 2004. AE...