Use este identificador para citar ou linkar para este item: http://www.alice.cnptia.embrapa.br/alice/handle/doc/1138309
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Campo DCValorIdioma
dc.contributor.authorVIENCZ, T.
dc.contributor.authorACRE, L. B.
dc.contributor.authorRAMALHO, A. R.
dc.contributor.authorROCHA, R. B.
dc.contributor.authorALVES, E. A.
dc.contributor.authorBENASSI, M. T.
dc.date.accessioned2021-12-23T02:05:11Z-
dc.date.available2021-12-23T02:05:11Z-
dc.date.created2021-12-22
dc.date.issued2021
dc.identifier.citationIn: SIMPÓSIO LATINO AMERICANO DE CIÊNCIA DE ALIMENTOS, 14., 2021, Campinas. Anais eletrônicos... Campinas: Galoá, 2021.
dc.identifier.urihttp://www.alice.cnptia.embrapa.br/alice/handle/doc/1138309-
dc.descriptionRondonia State in Brazil stands out for the research in genetical enhancement of Coffea canephora species, obtaining highly productive and resistant plants, that can also lead to specialty coffees. High-quality coffees of Robusta variety are produced in the Amazon regions of the State. Several bioactive coffee compounds even original from the beans (trigonelline, caffeine, total chlorogenic acids) or produced during roasting process (melanoidins) has been highlighted by their positive biological effects for human health and the importance in cup quality. However, bioactive compounds data for C. canephora are still scarce, and many researches do not specify the coffee variety. This research aimed to study bioactive compounds in Robusta clones from the Amazon region.
dc.language.isoeng
dc.rightsopenAccess
dc.subjectOuro Preto do Oeste (RO)
dc.subjectRondônia
dc.subjectAmazônia Ocidental
dc.subjectWestern Amazon
dc.titleHigh-quality Robusta clones from Amazon show wide variation in the bioactive contents.
dc.typeResumo em anais e proceedings
dc.subject.thesagroCafé Robusta
dc.subject.thesagroCoffea Canephora
dc.subject.thesagroCaracterísticas Agronômicas
dc.subject.thesagroBebida
dc.subject.thesagroQualidade
dc.subject.thesagroAlcalóide
dc.subject.thesagroCafeína
dc.subject.nalthesaurusAgronomic traits
dc.subject.nalthesaurusCoffee (beverage)
dc.subject.nalthesaurusGrain quality
dc.subject.nalthesaurusBioactive compounds
dc.subject.nalthesaurusCaffeine
dc.subject.nalthesaurusChlorogenic acid
dc.format.extent21 p.
riaa.ainfo.id1138309
riaa.ainfo.lastupdate2021-12-22
dc.contributor.institutionTHAYNA VIENCZ, Universidade Estadual de Londrina; LUCAS BONFANTI ACRE, Universidade Estadual de Londrina; ANDRE ROSTAND RAMALHO, CPAF-RO; RODRIGO BARROS ROCHA, CPAF-RO; ENRIQUE ANASTACIO ALVES, CPAF-RO; MARTA T. BENASSI, Universidade Estadual de Londrina.
Aparece nas coleções:Resumo em anais de congresso (CPAF-RO)

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