Search Results - "Borém, Flávio M."

AN INDEX TO EVALUATE THE ACCEPTANCE OF SPECIALTY COFFEES IN CONSUMER GROUPS by Resende, Mariana, Cirillo, Marcelo Â., Borém, Flávio M.

“…ABSTRACT Numerous factors are related to the individual sensory perception of consumers, which makes it impossible to adapt a model that explains their…”
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SORPTION ISOTHERMS AND ISOSTERIC HEAT OF PERICARP AND ENDOSPERM TISSUES OF ARABICA COFFEE FRUIT by Dias, Camila de A., Andrade, Ednilton T. de, Lemos, Isabella A., Borém, Flávio M., Barros, Ezequiel A.

“…ABSTRACT The aim of this study was to evaluate and model the hygroscopic equilibrium and isosteric heat curves of pericarp and endosperm tissues of arabica…”
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Influence of Fermentation Time and Inoculation of Starter Culture on the Chemical Composition of Fermented Natural Coffee Followed by Depulping by Borém, Flávio M, Salvio, Luís Gustavo A, Correa, Jefferson Luiz G, Alves, Ana Paula C, Santos, Cláudia M Dos, Haeberlin, Luana, Cirillo, Marcelo A, Schwan, Rosane F

“…Fermentation using starter cultures has been considered an alternative and economically viable technology for the production of specialty coffees. This type of…”
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Coffee sensory quality study based on spatial distribution in the Mantiqueira mountain region of Brazil by Borém, Flávio M., Cirillo, Marcelo Â., Carvalho Alves, Ana P., dos Santos, Cláudia M., Liska, Gilberto R., Ramos, Mariana F., Lima, Renato R.

“…The aim of the study was to determine the sensory quality of the coffee cultivated in the Mantiqueira region of Brazil (Minas Gerais State) and to identify its…”
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Machine Learning techniques in muliclass problems with application in sensorial analysis by Oliveira, Lilian M., Menezes, Fortunato S., Cirillo, Marcelo A., Saúde, André V., Borém, Flávio M., Liska, Gilberto R.

“…Summary Automatic classification methods have been developed in the area of Machine Learning to facilitate the categorization of data. Among the most…”
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Biogenic Amine Profile in Unripe Arabica Coffee Beans Processed According to Dry and Wet Methods by Dias, Eduardo C, Pereira, Rosemary G. F. A, Borém, Flávio M, Mendes, Eulália, de Lima, Renato R, Fernandes, José O, Casal, Susana

“…Immature coffee fruit processing contributes to a high amount of defective beans, which determines a significant amount of low-quality coffee sold in the…”
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MATHEMATICAL MODELLING AND IMMEDIATE AND LATENT QUALITY OF NATURAL IMMATURE COFFEE UNDER DIFFERENT DRYING CONDITIONS by Andrade, Ednilton T. de, Lemos, Isabella A., Dias, Camila de A., Rios, Paula de A., Borém, Flavio M.

“…ABSTRACT This work aimed to study the immediate and latent effects of different relative humidities on the quality of dried coffee fruits, describe the drying…”
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INFLUENCE OF DIFFERENT TEMPERATURES AND AIRFLOWS ON DRYING OF NATURAL AND PULPED COFFEE by Alves, Guilherme E., Borém, Flávio M., Andrade, Ednilton T., Isquierdo, Éder P., Siqueira, Valdiney C., Dias, Camila de A.

“…ABSTRACT This study aimed to evaluate drying kinetics for natural and pulped coffee, using different temperatures and drying airflows. For the conduction of…”
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Assessment of Seed Viability by Laser Speckle Techniques by Braga, Roberto A., Dal Fabbro, Inácio M., Borem, Flávio M., Rabelo, Giovanni, Arizaga, Ricardo, Rabal, Héctor J., Trivi, Marcelo

“…This work presents a new technique as a potential methodology to analyse seeds. The technology is known as dynamic speckle, or biospeckle, an optical…”
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Variação da temperatura e do teor de água do café em secador rotativo usando lenha e GLP como combustíveis by Reinato, Carlos H. R.(UFLA), Borém, Flávio M.(UFLA Departamento de Engenharia)

“…O presente estudo foi realizado no Pólo de Tecnologia em Pós-Colheita de Café, na Universidade Federal de Lavras - MG. Seu objetivo foi estudar a distribuição…”
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Analysis of bioactive compounds, organic acids, and genetic parameters of ten amazonian robusta cultivars by Tadeu, Hugo C., Ximenes, Valdecir F., Lopes, Maria T. G., Espindula, Marcelo C., Alves, Ana P. de C., Borém, Flávio M.

“…ABSTRACT Coffea canephora beans are used for various industrial purposes, among which the use as soluble coffees stands out for producing beverages in blends…”
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Variação da temperatura e do teor de água do café em secador rotativo usando lenha e GLP como combustíveis by Reinato, Carlos H. R., Borém, Flávio M.

“…O presente estudo foi realizado no Pólo de Tecnologia em Pós-Colheita de Café, na Universidade Federal de Lavras - MG. Seu objetivo foi estudar a distribuição…”
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Variação da temperatura e do teor de água do café em secador rotativo usando lenha e GLP como combustíveis Variation of the temperature and moisture content of the coffee in horizontal dryers using firewood e GLP as fuel by Carlos H. R. Reinato, Flávio M. Borém

“…O presente estudo foi realizado no Pólo de Tecnologia em Pós-Colheita de Café, na Universidade Federal de Lavras - MG. Seu objetivo foi estudar a distribuição…”
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