Results 141 to 150 of about 7,261,973 (306)
EFFECT OF INDUCED BIOLOGICAL FERMENTATIONS ON COFFEE SENSORY QUALITY [PDF]
, 2019 Quality coffee consumption has been gradually increasing and having an impact on coffee prices not only for domestic but also for the foreign market. Different processing (preparation) methods of coffee will directly influence the quality of the final ...
Paiva, Leandro Carlos +5 more
core
, 2018 Brazil stands out as the world’s largest coffee exporter. However, in the cold and windy regions, such as the southern of Minas Gerais, have been undergoing attack of diseases, including the bacterial blight of coffee caused by the bacterium <em> ...
Paula Tristão Santini +2 more
core +1 more source
Biofuels, Bioproducts and Biorefining, EarlyView.Abstract This work studies the combined effect of increasing the post‐reformer temperature and introducing red mud as a support catalyst in the thermocatalytic reforming (TCR®) of digestate. The TCR® method, developed by the Fraunhofer Institute for Environmental, Safety and Energy Technology UMSICHT (abbreviated as Fraunhofer UMSICHT), is an extension
Hillary Onyishi +4 more
wiley +1 more source
The composition of wax and oil in green coffee beans [PDF]
, 1976 Methods for the isolation of wax and oil from green coffee beans were studied and a method for the quantitative extraction of coffee oil from the beans was introduced.
Folstar, P.
core
British Educational Research Journal, EarlyView.Abstract The global teacher shortage continues to intensify, with disparate impacts across geographic and socio‐economic communities. In Queensland, Australia, where this study originates, post‐COVID teacher shortages have intensified workforce pressures, leaving several regional, rural and remote schools as some of the ‘hardest‐to‐staff’ in the ...
Matthew Readette +5 more
wiley +1 more source
The mycelium of student experiences: Capturing the relational network of transitions as becoming
British Educational Research Journal, EarlyView.Abstract While university student transitions are often framed as processes of becoming, this perspective does not fully capture the multifaceted nature of student transitions. Even approaches that acknowledge the heterogeneity of student experiences and adopt a rhizomatic perspective tend to imply individual autonomy rather than reflect the hyper ...
Sotiris T. Lalaounis +2 more
wiley +1 more source
The dynamic of the “Coffee Quality Paraná” contest in the production of specialty coffees
Semina: Ciências Agrárias, 2013 In Paraná, the concentration of efforts of various organizations have collaborated to improve the image of coffee. This work aims to study the coffee samples, through the sensory attributes scored in the “Test Cup” Contest of “Coffee Quality Paraná” from 2004 to 2009 and to prove the qualification of rural extension technicians and producers in order ...
Lorian Voigt-Gair +2 more
openaire +1 more source
CONSUMER ATTITUDES TOWARDS FAIR TRADE COFFEE [PDF]
This study examines consumers’ awareness of fair trade coffee and their purchase interest concerning fair trade coffee. The research uses a survey instrument that was administered through the use of a personal interview.
McGarry Wolf, Marianne +1 more
core
Biochemistry and Molecular Biology Education, EarlyView.ABSTRACT BioMolViz is an educational community of practice (CoP) focused on creating resources to improve biomolecular visual literacy instruction and assessment. The community of life science instructors developed in three phases, beginning with a small Core Team that emerged from a conference session and established the domain of interest for the CoP.
Pamela S. Mertz +10 more
wiley +1 more source
FermentationThis study investigated the impact of enzyme treatment on the physicochemical parameters and volatile and bioactive composition of Arabica coffee beans during self-induced anaerobic fermentation (SIAF). The physicochemical parameters of the beans treated
Marcelo Edvan dos Santos Silva +5 more
doaj +1 more source