CARACTERÍSTICAS FÍSICAS E QUÍMICAS DE CAFÉS TORRADOS E MOÍDOS EXÓTICOS E CONVENCIONAIS

No abstract is available for this paper.

• Publication year

  2013

• Venue

  Boletim Do Centro De Pesquisa De Processamento De Alimentos

• Publication date

  2013-07-12

• Fields of study

  Not labeled

• Identifiers
  DOI 10.5380/CEP.V31I1.32720
• External record

  Open on Semantic Scholar

• Source metadata

  Semantic Scholar

• No claims are published for this paper.

• No concepts are published for this paper.

• Teores de compostos bioativos em cafés torrados e moídos comerciais

  2010influential reference
• THE CUP QUALITY OF DISEASE-RESISTANT CULTIVARS OF ARABICA COFFEE (Coffea arabica)

  2009cited by this paper
• Fast simultaneous analysis of caffeine, trigonelline, nicotinic acid and sucrose in coffee by liquid chromatography-mass spectrometry.

  2008cited by this paper
• Chlorogenic acid and caffeine contents in various commercial brewed coffees

  2008cited by this paper
• Composição centesimal e perfil de aminoácidos de arroz e pó de café

  2008cited by this paper
• COMPOSIÇÃO QUÍMICA DO CAFÉ CONILLON EM DIFERENTES GRAUS DE TORRAÇÃO

  2008cited by this paper
• Determinação de precursores da serotonina - triptofano e 5-hidroxitriptofano - em café por clae-par iônico

  2008cited by this paper
• Influência dos parâmetros de torração nas características físicas, químicas e sensoriais do Café Arábia puro.

  2007cited by this paper
• Avaliações físicas, químicas e sensoriais de blends de café arábica com café canephora (robusta) = Evaluation of the physical, chemical and sensory characteristics of arabica and canephora (robusta) coffee blends.

  2007cited by this paper
• Avaliação físico-química de cafés torrados e moídos, de diferentes marcas comerciais, da região sul de Minas Gerais

  2005cited by this paper
• Determinação de compostos bioativos em amostras comerciais de café torrado

  2005cited by this paper
• OXIDAÇÃO DOS LIPÍDIOS EM CAFÉ ARÁBICA ( Coffea arabica L.) E CAFÉ ROBUSTA ( Coffea canephora P.)

  2004cited by this paper
• Composition and properties of Indonesian palm civet coffee (Kopi Luwak) and Ethiopian civet coffee

  2004cited by this paper
• Constituintes químicos e teor de extrato aquoso de cafés arábica (coffea arabica l.) e conilon (coffea canephora pierre) torrados

  2003influential reference
• AVALIAÇÃO DOS POLIFENÓIS E AÇÚCARES EM PADRÕES DE BEBIDA DO CAFÉ TORRADO TIPO EXPRESSO

  2001cited by this paper
• Composição centesimal e de aminoácidos de café verde, torrado e de borra de café solúvel

  2001cited by this paper
• Otimização do processo de torração do cafe robusta (Coffea canephora Conillon) para formulação de blends com cafe arabica (Coffea arabica)

  1999cited by this paper
• Chlorogenic acids and other cinnamates – nature, occurrence and dietary burden

  1999cited by this paper
• Sensory Evaluation of Food: Principles and Practices

  1998cited by this paper
• Efeito da inclusão de grãos defeituosos na composição química e qualidade do café (Coffea arabica L.) "estritamente mole"

  1997cited by this paper
• Espresso coffee : the chemistry of quality

  1995cited by this paper
• The chemical origin of free radicals in coffee and other beverages.

  1995cited by this paper
• Antibacterial activity of coffee: Relationship between biological activity and chemical markers

  1994cited by this paper
• Condutividade eletrica do exsudato de graos de cafe (coffea arabica l.) E sua relacao com a qualidade da bebida

  1992cited by this paper
• Chemical and Physical Aspects of Green Coffee and Coffee Products

  1985cited by this paper
• Chlorogenic acid composition of instant coffees.

  1984cited by this paper
• Determination of food carbohydrates

  1976cited by this paper
• THERMAL BEHAVIOR OF TRIGONELLINE

  1974cited by this paper
• Ocorrência dos principais defeitos do café em várias fases de maturação dos frutos

  1970cited by this paper
• Changes in tannins in ripening fruits

  1963cited by this paper
• COLORIMETRIC METHOD FOR DETER-MINATION OF SUGAR AND RELATED SUBSTANCE

  1956cited by this paper

• Added sugar in coffee beverages: A study with a sample of Brazilian consumers of sweetened and unsweetened coffee

  2024cites this paper
• Diagnóstico do potencial de indicação geográfica do café da Chapada Diamantina-Bahia sob a ótica da metodologia do SEBRAE

  2023cites this paper
• Comprehensive Composition of Flavor Precursors in Kopi Luwak and Jacu Exotic Green Bioprocessed Coffees

  2022influential citation
• The quality of roasted and ground brazilian coffee: Chemical analysis of the effect of fixed mineral residue e different types of packaging on moisture content

  2021influential citation
• Projective mapping: potential tool for sensory evaluation of coffees for industrial application

  2020influential citation
• Sensory quality prediction of coffee assessed by physicochemical parameters and Multivariate model

  2020cites this paper
• Sensory attributes of coffee beverages and their relation to price and package information: A case study of Colombian customers’ preferences

  2020cites this paper
• ESTÁDIOS DE MATURAÇÃO DE CULTIVARES DE Coffea arabica L. EM MONTE CARMELO-MG E SUAS CARACTERÍSTICAS SENSORIAIS

  2019cites this paper
• Physico-chemical and microscopic quality of 14 trademark roasted and ground coffee

  2016cites this paper
• The impact of anthropogenic food supply on fruit consumption by dusky-legged guan (Penelope obscura Temminck, 1815): potential effects on seed dispersal in an Atlantic forest area.

  2015cites this paper