Coffee Drink
Mostrando 1-12 de 25 artigos, teses e dissertações.
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1. Evaluation of the Metabolic Profile of Arabica Coffee via NMR in Relation to the Time and Temperature of the Roasting Procedure
Coffee is one of the most popular and consumed products in the world, with high nutritional value and economic importance. However, some factors can change the organoleptic properties of a coffee species, without causing significant damage such as loss of important components. The present study evaluated the chemical profile, via nuclear magnetic resonance (
J. Braz. Chem. Soc.. Publicado em: 2021-01
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2. CLASSIFICATION OF ROBUSTA COFFEE FRUITS AT DIFFERENT MATURATION STAGES USING COLORIMETRIC CHARACTERISTICS
ABSTRACT Coffee growers who produce the robusta species (Conilon) have sought to increase productivity and drink quality by improving production techniques. Artificial vision systems can assist in increasing the efficiency of operations associated with crop management. This study aimed to obtain colorimetric characteristics of robusta coffee fruits at differ
Eng. Agríc.. Publicado em: 2020-08
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3. Substance use to enhance occupational performance and experience: a critical interpretive synthesis
Resumo Introdução O uso de substâncias, como uma ocupação, é tipicamente retratado como problemático e alvo de intervenção e remediação da terapia ocupacional. Ao mesmo tempo, substâncias psicoativas podem ser usadas para melhorar o humor, a cognição, o desempenho ocupacional e/ou a experiência, sendo, contudo, uma perspectiva que está muito
Cad. Bras. Ter. Ocup.. Publicado em: 14/11/2019
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4. Personal characteristics of coffee consumers and non-consumers, reasons and preferences for foods eaten with coffee among adults from the Federal District, Brazil
Abstract The aim of this study is to describe the characteristics of consumers and non-consumers, the reasons and foods associated with coffee intake among adults from the Federal District, Brazil. This is a cross-sectional population-based survey conducted by telephone interview (n= 1,368). We collected information on detailed coffee intake, socio-demograph
Food Sci. Technol. Publicado em: 14/06/2016
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5. Effect of coffe and a cola-based soft drink on the color stability of bleached bovine incisors considering the time elapsed after bleaching
There is no consensus about the waiting time necessary for the patient to start consuming beverages containing colorants again after bleaching. Objective: To evaluate the influence of beverages with coloring agents on bleached bovine incisors considering the time elapsed after bleaching. Materials and methods: Sixty bovine incisors were bleached with 35%
J. Appl. Oral Sci.. Publicado em: 29/07/2014
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6. Development of coffee flavored milk drink for recovery after endurance exercise / Desenvolvimento de bebida láctea sabor café para recuperação pós-exercício de longa duração
A reidratação com leite com baixo teor de gordura e de bebidas lácteas vem se mostrando, frequentemente, uma prática mais eficaz para a recuperação da homeostase corporal no momento pós exercício em comparação a ingestão de tradicionais bebidas esportivas. Neste contexto, o objetivo deste trabalho foi desenvolver uma bebida láctea sabor café com
IBICT - Instituto Brasileiro de Informação em Ciência e Tecnologia. Publicado em: 23/09/2011
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7. Caracterização química e influência da bebida do café na síndrome metabólica e estresse oxidativo em ratos Zucker diabéticos / Chemical characterization and influence of the coffee drink on metabolic syndrome and oxidative stress in diabetic Zucker rats
This study aimed to evaluate the antioxidant activity of coffee soft drink in three different degrees of roasting, in vitro and in vivo and the effect of that drink in Zucker diabetic rats with metabolic syndrome. In all experiments, the beverage was prepared under the same methodology. Were determined the contents of the aqueous extract, ash, soluble solids
IBICT - Instituto Brasileiro de Informação em Ciência e Tecnologia. Publicado em: 09/07/2010
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8. Effect of staining solutions and repolishing on color stability of direct composites
OBJECTIVES: The purpose of this study was to assess the color change of three types of composite resins exposed to coffee and cola drink, and the effect of repolishing on the color stability of these composites after staining. MATERIALS AND METHODS: Fifteen specimens (15 mm diameter and 2 mm thick) were fabricated from microhybrid (Esthet-X; Dentsply and Fil
Journal of Applied Oral Science. Publicado em: 2010-06
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9. Aceitação e preferência por cafés submetidos a diferentes métodos de extração de cafeína / Acceptance and preference for coffees submitted to different methods of extraction of caffeine
Introduction: researches have been made to determine the coffee components and its functions, sensory characteristics and effects related to human health. Caffeine is one of the most consumed psychoactive substances in the world. During the last five decades, the worldwide caffeine consumption almost doubled, mainly trough coffee. For this reason, many studi
Publicado em: 2009
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10. Quality of coffee (Coffea arabica L.) pre-processed in coconut / Qualidade de café (Coffea arabica L.) pré-processado por via seca
The maturity stage physiological of coffee fruit after their harvest may influence on the physiological quality of grains and the final quality of coffee drink, mainly because of their peculiarities. The objective of this study was to verify some aspects of pre-process of coffee in coconut, harvesting at different percentages of cherry maturation stage, rela
Publicado em: 2009
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11. Public and private action in the implantation and development of the geographic indication of coffee in Minas Gerais: evolution and perspectives of managerial initiatives / AÃÃES PÃBLICAS E PRIVADAS NA IMPLANTAÃÃO E DESENVOLVIMENTO DA INDICAÃÃO GEOGRÃFICA DO CAFÃ EM MINAS GERAIS: EVOLUÃÃO E PERSPECTIVAS NA VISÃO DE SEUS GESTORES
The Geographical Indication (GI) of agro-food products is a recent theme in the reality of the Brazilian agribusiness, still under development by the institutions of the country. GI presents itself as a social and economical development alternative, being an important alternative, giving value Brazilian agribusiness. The development of coffee GIs is based on
Publicado em: 2009
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12. Efeito da descafeinaÃÃo do cafà sobre a atividade antioxidante e prevenÃÃo de lesÃo hepÃtica em ratos / Effect of decaffeination of coffee on the antioxidant activity and prevention of liver injury in rats
The present study aimed at evaluating the effect of the coffee decaffeination on the antioxidant activity in vitro and in vivo and on the prevention of liver injury in rats. In all experiments the beverages was prepared according to a same methodology. There were certain the content of phenolic compounds, chlorogenic acids, caffeine, trigonelline and soluble
Publicado em: 2008