Please use this identifier to cite or link to this item: http://www.alice.cnptia.embrapa.br/alice/handle/doc/1172820
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dc.contributor.authorBAQUETA, M. R.
dc.contributor.authorPOSTIGO, M. P.
dc.contributor.authorALVES, E. A.
dc.contributor.authorMORAES NETO, V. F. de
dc.contributor.authorVALDERRAMA, P.
dc.contributor.authorPALLONE, J. A. L.
dc.contributor.authorDINIZ, P. H. G. D.
dc.date.accessioned2025-02-17T14:47:32Z-
dc.date.available2025-02-17T14:47:32Z-
dc.date.created2025-02-17
dc.date.issued2024
dc.identifier.citationFood Research International, v. 196, 115133, Nov. 2024.
dc.identifier.issn0963-9969
dc.identifier.urihttp://www.alice.cnptia.embrapa.br/alice/handle/doc/1172820-
dc.descriptionThe prevention of coffee fraud through the use of digital and intelligence-based technologies is an analytical challenge because depending on the adulterant, visual inspection is unreliable in roasted and ground coffee due to the similarity in color and texture of the materials used. In this work, a 3D-printed apparatus for smartphone image acquisiton is proposed.
dc.language.isoeng
dc.rightsopenAccess
dc.subjectConilon Capixaba
dc.subjectAnálise multivariada
dc.subjectColor histogram
dc.subjectSmartphone
dc.subjectRondônia
dc.subjectAmazônia Ocidental
dc.subjectWestern Amazon
dc.subjectEspírito Santo
dc.subjectRegião Sudeste
dc.subjectSoutheast
dc.titleAuthentication of indigenous Brazilian specialty Canephora coffees using smartphone image analysis.
dc.typeArtigo de periódico
dc.subject.thesagroCafé Robusta
dc.subject.thesagroCoffea Canephora
dc.subject.thesagroCaracterísticas Agronômicas
dc.subject.thesagroDistribuição Geográfica
dc.subject.thesagroGrão
dc.subject.thesagroQualidade
dc.subject.thesagroCertificação de Produto
dc.subject.thesagroAnálise de Dados
dc.subject.thesagroMétodo Estatístico
dc.subject.nalthesaurusGeographical distribution
dc.subject.nalthesaurusGrain quality
dc.subject.nalthesaurusProduct certification
dc.subject.nalthesaurusMultivariate analysis
riaa.ainfo.id1172820
riaa.ainfo.lastupdate2025-02-17
dc.identifier.doihttps://doi.org/10.1016/j.foodchem.2024.141485
dc.contributor.institutionMICHEL ROCHA BAQUETA, UNIVERSIDADE ESTADUAL DE CAMPINAS; MATHEUS PEREIRA POSTIGO, UNIVERSIDADE TECNOLÓGICA FEDERAL DO PARANÁ; ENRIQUE ANASTACIO ALVES, CPAF-RO; VENANCIO FERREIRA DE MORAES NETO, UNIVERSIDADE ESTADUAL DE CAMPINAS; PATRÍCIA VALDERRAMA, UNIVERSIDADE TECNOLÓGICA FEDERAL DO PARANÁ; JULIANA AZEVEDO LIMA PALLONE, UNIVERSIDADE ESTADUAL DE CAMPINAS; PAULO HENRIQUE GONÇALVES DIAS DINIZ, UNIVERSIDADE FEDERAL DO OESTE DA BAHIA.
Appears in Collections:Artigo em periódico indexado (CPAF-RO)

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