找回密碼
 To register

QQ登錄

只需一步，快速開(kāi)始

掃一掃，訪問(wèn)微社區(qū)

打印 上一主題 下一主題

Titlebook: Quality Determinants In Coffee Production; Lucas Louzada Pereira,Taís Rizzo Moreira Book 2021 Springer Nature Switzerland AG 2021 Coffee P

[復(fù)制鏈接]
查看: 21123|回復(fù): 38
樓主
發(fā)表于 2025-3-21 16:41:20 | 只看該作者 |倒序?yàn)g覽 |閱讀模式
書(shū)目名稱Quality Determinants In Coffee Production
編輯Lucas Louzada Pereira,Taís Rizzo Moreira
視頻videohttp://file.papertrans.cn/781/780257/780257.mp4
概述Provides a comprehensive overview of the main determinants of coffee quality during processing, promoting an understanding of their combined effect on coffee quality.Presents a multidisciplinary persp
叢書(shū)名稱Food Engineering Series
圖書(shū)封面Titlebook: Quality Determinants In Coffee Production; Lucas Louzada Pereira,Taís Rizzo Moreira Book 2021 Springer Nature Switzerland AG 2021 Coffee P
描述.Quality Determinants In Coffee Production.?presents a comprehensive overview of the main determinants of coffee quality during processing. Authored by members of the Laboratory for Analysis and Research in Coffee at?the Federal Institute of Espírito Santo,?the chapters in this text explain how coffee quality can be affected through each step of the main processing methods. The first section explores the history of? coffee processing, covering how the processes and techniques of sensorial analysis have developed. The second section covers?the evolution of these techniques and how various complexities can affect their use, plus the statistical tools that are used to increase test accuracy. Another section focuses on the?relationship between fruit microbiology and coffee quality, promoting an understanding of how yeasts, fungi and bacteria effect the quality of coffee during processing. Another section is dedicated to the biotechnological processes used in coffee production, including the?applicability of induced and spontaneous routes from the manipulation of raw material, the relationship between wet processing and spontaneous fermentation?and?the construction of sensorial routes.?
出版日期Book 2021
關(guān)鍵詞Coffee Production; Coffee Processing; Coffee Biotechnology; Coffee Quality; Coffee Sensory Analysis; Coff
版次1
doihttps://doi.org/10.1007/978-3-030-54437-9
isbn_softcover978-3-030-54439-3
isbn_ebook978-3-030-54437-9Series ISSN 1571-0297 Series E-ISSN 2628-8095
issn_series 1571-0297
copyrightSpringer Nature Switzerland AG 2021
The information of publication is updating

書(shū)目名稱Quality Determinants In Coffee Production影響因子(影響力)




書(shū)目名稱Quality Determinants In Coffee Production影響因子(影響力)學(xué)科排名




書(shū)目名稱Quality Determinants In Coffee Production網(wǎng)絡(luò)公開(kāi)度




書(shū)目名稱Quality Determinants In Coffee Production網(wǎng)絡(luò)公開(kāi)度學(xué)科排名




書(shū)目名稱Quality Determinants In Coffee Production被引頻次




書(shū)目名稱Quality Determinants In Coffee Production被引頻次學(xué)科排名




書(shū)目名稱Quality Determinants In Coffee Production年度引用




書(shū)目名稱Quality Determinants In Coffee Production年度引用學(xué)科排名




書(shū)目名稱Quality Determinants In Coffee Production讀者反饋




書(shū)目名稱Quality Determinants In Coffee Production讀者反饋學(xué)科排名




單選投票, 共有 0 人參與投票
 

0票 0%

Perfect with Aesthetics
 

0票 0%

Better Implies Difficulty
 

0票 0%

Good and Satisfactory
 

0票 0%

Adverse Performance
 

0票 0%

Disdainful Garbage
您所在的用戶組沒(méi)有投票權(quán)限
沙發(fā)
發(fā)表于 2025-3-21 20:50:22 | 只看該作者
Global Warming and the Effects of Climate Change on Coffee Production,climate database. The results obtained and presented throughout this chapter are, at the very least, impressive and give us a macroscale view of future changes in the world’s agricultural landscape, since such data are expansive for diagnosis in other regions of the world with predominance of tropical and subtropical climate.
板凳
發(fā)表于 2025-3-22 04:00:41 | 只看該作者
Soil Microorganisms and Quality of the Coffee Beverage,nce the productivity and sustainability of agricultural systems. The focus should not be only in increasing production and productivity, but recognize the role of technological activity aiming to produce better and favoring the quality the health, sovereignty and food security.
地板
發(fā)表于 2025-3-22 07:21:07 | 只看該作者
Chemical Constituents of Coffee, field and industry levels, in a complex and interconnected way, the factors that contribute to this are: genetic, environmental, nutritional, cultural treatments, harvesting techniques, postharvest, drying, processing and storage, roasting and beverage extraction.
5#
發(fā)表于 2025-3-22 09:36:36 | 只看該作者
6#
發(fā)表于 2025-3-22 13:38:26 | 只看該作者
7#
發(fā)表于 2025-3-22 20:04:39 | 只看該作者
8#
發(fā)表于 2025-3-23 00:44:06 | 只看該作者
Soil Microorganisms and Quality of the Coffee Beverage,FAO 2009). In order to fit this reality, the agricultural sector requires technological innovations to increase productivity, income distribution and to reduce the environmental impact of important monocultures, for instance, the crop coffee. In addition to increasing the production using social and
9#
發(fā)表于 2025-3-23 03:58:48 | 只看該作者
10#
發(fā)表于 2025-3-23 06:49:06 | 只看該作者
Trends in Specialty Coffee, Industry. As a Q-Grader, Natalia has also been invited as an international judge of COE (Cup of Excellence) in Brazil. Ingenuity Coffee is dedicated to seeking for green Specialty Coffee beans globally. Currently, it imports and sells green beans from Brazil, Ethiopia and Colombia, and is committed
 關(guān)于派博傳思  派博傳思旗下網(wǎng)站  友情鏈接
派博傳思介紹 公司地理位置 論文服務(wù)流程 影響因子官網(wǎng) 吾愛(ài)論文網(wǎng) 大講堂 北京大學(xué) Oxford Uni. Harvard Uni.
發(fā)展歷史沿革 期刊點(diǎn)評(píng) 投稿經(jīng)驗(yàn)總結(jié) SCIENCEGARD IMPACTFACTOR 派博系數(shù) 清華大學(xué) Yale Uni. Stanford Uni.
QQ|Archiver|手機(jī)版|小黑屋| 派博傳思國(guó)際 ( 京公網(wǎng)安備110108008328) GMT+8, 2025-10-6 05:50
Copyright © 2001-2015 派博傳思   京公網(wǎng)安備110108008328 版權(quán)所有 All rights reserved
快速回復(fù) 返回頂部 返回列表
轮台县| 历史| 东乌| 安泽县| 额敏县| 光山县| 高陵县| 咸宁市| 左贡县| 临朐县| 东辽县| 遂宁市| 晋中市| 琼海市| 于田县| 翁牛特旗| 南华县| 博客| 和硕县| 西乡县| 渭源县| 兰坪| 秦安县| 延川县| 澳门| 阿拉善右旗| 汾阳市| 紫云| 桑日县| 阳朔县| 聂荣县| 南岸区| 福鼎市| 铜山县| 深州市| 尖扎县| 江油市| 临安市| 开阳县| 黄梅县| 留坝县|