Reduction of frost damage to coffee trees under agroforestry systems [PDF]
, 2023 Frosts affect coffee production in Brazil, with effects on commodity prices around the world. Agroforestry systems are strategies to reduce the effects of frost on coffee trees.
Santoro, Patricia Helena +5 more
core +1 more source
Lactic acid bacteria diversity and dynamics in colombian coffee fermentation [PDF]
, 2023 Lactic acid bacteria (LAB) are recognized in coffee fermentation as key microorganisms in forming flavor and aroma precursors associated with high-quality beverages.
Piraneque-Gambasica, Nelson +5 more
core +1 more source
Characterization of active-aroma wheel in contemporary coffee processes via gas chromatography–olfactometry, and sensory perspective [PDF]
, 2023 This research is to study the difference in chemical changes during fermentation, between the new fermentation processes. Aroma descriptors and sensorial assessments can be effectively used to tailor made fermentation processes.
Wanphen Jitjaroen +5 more
core +1 more source
Coffee plant diseases affected by nutritional balance [PDF]
, 2023 In recent years, sustainability has become a priority in agricultural production programs throughout Brazilian territory due to the need to ensure food security and environmental quality. Diseases continue to be a factor limiting sustainable agricultural
Adélia Aziz Alexandre Pozza +3 more
core +1 more source
Differences in chemical characteristics due to different roasting of robusta coffee beans [PDF]
, 2023 Roasting is a process that contributes to the formation of compounds and flavors in coffee beans. Temperature and length of time are the main factors in the roasting process.
Yunianta Yunianta +5 more
core +1 more source
Sensory evaluation of cold coffee drink with addition of canistel (Pouteria Campechiana) fruit powder [PDF]
, 2023 The strong sensory of canistel powder (Pouteria campechiana) could be combined with other strong sensory like coffee. The objective of this research was to evalute the sensory of cold canistel coffee using Rate-All-That-Apply method.
Aminullah Aminullah +7 more
core +1 more source
Aroma profiles and cupping characteristics of coffee beans processed by semi carbonic maceration process [PDF]
, 2023 The goal is to improve the flavors of Arabica coffee by combining semi-carbonic maceration (SCM) process, with enzymatic process at various lengths and temperature.
Wanphen Jitjaroen +5 more
core +1 more source
Initial growth of Coffea canephora: Simulation of organomineral system and Limnoperna fortunei as soil improvement [PDF]
, 2023 The use of residues can be an alternative to mineral fertilization. Manures, sources of nutrients and organic matter, are successfully used in family farming.
Barbosa, Mariana Cristina [UNESP] +8 more
core +1 more source
Organomineral fertilizer in coffee plant (Coffea arabica L.): Fertilizer levels and application times [PDF]
, 2023 Coffee (Coffea arábica L.) is a fundamental agricultural commodity in the Brazilian economy, demanding a high amount of nutrients for good vegetative development and productivity.
Mota, Raquel Pinheiro da +11 more
core +1 more source
Fermented natural coffee followed by pulping: Analysis of the initial sensory quality and after six months of storage [PDF]
, 2023 In recent years, different methods of fermentation have emerged for coffee, with the intention of adding complexity to its flavor. To be able to clearly identify the information from sensory analysis, tools capable of detecting small differences are ...
Borém, Flávio Meira +20 more
core +1 more source