SBICafé
Biblioteca do Café

Navegação por autor "Oliveira, Emanuele Catarina da Silva"

Navegação por autor "Oliveira, Emanuele Catarina da Silva"

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  • Chemical and sensory perception of robusta coffees under wet processing
    Oliveira, Emanuele Catarina da Silva; Guarçoni, Rogério Carvalho; Castro, Eustáquio Vinicius Ribeiro de; Castro, Marina Gomes de; Pereira, Lucas Louzada (Editora UFLA, 2020)
    The quality of the coffee is determined by the sensorial analysis, using subjective methods and it is known that this quality is related to the chemical constituents of the grains. The present study used infrared spectroscopy ...
  • Perfil volátil do Coffea arabica e Coffea canephora var. Conilon por SHS-GC-MS e quimiometria
    Lyrio, Marcos Valério Vieira; Cunha, Pedro Henrique Pereira da; Debona, Danieli Grancieri; Agnoletti, Bárbara Zani; Frinhani, Roberta Quintino; Oliveira, Emanuele Catarina da Silva; Filgueiras, Paulo Roberto; Pereira, Lucas Louzada; Castro, Eustáquio Vinicius Ribeiro de (Sociedade Brasileira de Química, 2023-11-20)
    The volatile composition of coffee exerts a substantial influence on its quality, as it defines the characteristics of the beverage. However, these compounds are influenced by factors within the coffee production chain, ...
  • Sensory analysis and mid-infrared spectroscopy for discriminating roasted specialty coffees
    Debona, Danieli Grancieri; Oliveira, Emanuele Catarina da Silva; Caten, Carla Schwengber ten; Guarçoni, Rogério Carvalho; Moreira, Taís Rizzo; Pereira, Lucas Louzada; Moreli, Aldemar Polonini (Editora UFLA, 2021)
    In general, the process of roasting coffee uses a rotated fix drum or fluidized bed. Theoretically, the fluidized bed can provide more homogenous roastings throughout the process. Thus, in this study, we analyzed the ...

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