Cupping
Mostrando 1-12 de 21 artigos, teses e dissertações.
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1. EFFECT OF THE POSTHARVEST PROCESSING METHOD ON THE BIOCHEMICAL COMPOSITION AND SENSORY ANALYSIS OF ARABICA COFFEE
ABSTRACT The objective of this work was to study the influence of two postharvest processing methods on the biochemical composition and sensory analysis of a Colombian specialty coffee. For this purpose, coffee beans (Coffea arabica) of the Castillo variety were collected and processed using the wet and semi-dry methods, and the drying process was conducted
Eng. Agríc.. Publicado em: 2020-04
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2. Reversal of cupping em glaucoma juvenil tratado com análogo de prostaglandina tópica
Resumo A reversão da escavação é uma entidade rara que se refere à redução da escavação do disco óptico em resposta à diminuição sustentada dos níveis de pressão intra-ocular (PIO), em cerca de 25% da PIO basal. A ocorrência deste fenômeno apenas com o tratamento clínico é pouco relatada na literatura, Este estudo relata um caso de um paci
Rev. bras.oftalmol.. Publicado em: 2020-01
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3. PRICE AND QUALITY OF COFFEE (COFFEA ARABICA L.) DRIED USING AIR DEHUMIDIFIED BY CONVECTION
ABSTRACT Grain drying processes have been improved to reduce costs and losses of coffee beverage quality. The objectives of this study were to evaluate the quality of coffee dried using air partially dehumidified before entering drying units (DUs) in four coffee-producing farms, as well as the effects of such process on coffee commercial value. The method co
Eng. Agríc.. Publicado em: 04/11/2019
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4. The influence of peeling and type of drying on chemical and sensorial analysis of organic coffee
Organic coffee is characterized by being produced without the use of chemical products and by having a similar or superior quality in comparison to that of coffee produced by traditional methods. The production of organic coffee does not include the use of highly soluble nutrients, which makes consumers concerned with environmental issues and healthy eating
Food Sci. Technol. Publicado em: 10/06/2014
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5. Optimization of the roasting coffee process by the monitoring of physical and sensory parameter, property. / OtimizaÃÃo do processo de torraÃÃo do cafà pelo monitoramento de parÃmetros e propriedades fÃsicas e sensoriais
Abstract SILVA, Jack Robson. Optimization of the roasting coffee process by the monitoring of physical and sensory parameter, property. 2008. 71 p. Dissertation (MÃster in Food Science) â Federal University of Lavras, Lavras. The target of this paper was the optimization of the Coffee arabica L. roasting process derived from two kinds of processes, pulped
Publicado em: 2008
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6. Quantitative relationship between cupping of the optic disc and visual field loss in chronic simple glaucoma.
The extent of cupping was measured from optic disc photographs of 300 patients with ocular hypertension and suspected or established chronic simple glaucoma, and their visual fields were recorded. The incidence of field defects increased as the vertical cup:disc ratio increased, a value of 0-70 for this ratio being a particularly useful guide to the presence
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7. The optic disc in glaucoma. I: Classification.
Five different descriptive types of glaucomatous optic discs are described, based on the examination of X2 magnification stereophotographs of 252 patients from the files of the Glaucoma Service at Wills Eye Hospital. The method of analysis is described in detail. These types include: overpass cupping, cupping without pallor of the neuroretinal rim, cupping w
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8. Vertical ovalness of glaucomatous cupping.
Slit-lamp examination and stereoscopic fundus photography were found to be helpful in differentiating between physiological and glaucomatous cupping of the disc. Vertical ovalness of any cup in the disc should raise the suspicion of glaucoma, and the magnitude of the vertical cup: disc ratio is of particular significance.
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9. Pathogenesis of cupping of the optic disc
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10. Colobomatous cupping of the optic disc.
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11. Pathogenesis of cupping of the optic disc
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12. Pathogenesis of cupping of the optic disc.