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URI permanente desta comunidadehttps://thoth.dti.ufv.br/handle/123456789/3352

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2017 - 20182

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Assunto: search.filters.subject.Avaliação de qualidade

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Agora exibindo 1 - 2 de 2
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    Sensory quality of out-of-home coffees in Sao Paulo, Brazil
    (Instituto de Tecnologia de Alimentos – ITAL, 2017) Pino, Francisco Alberto; Vegro, Celso Luís Rodrigues; Assumpção, Roberto de
    A field study was carried out in the largest Brazilian city in order to evaluate the quality of coffee prepared and sold for out-of-home consumption, using a logit model. It was shown that the decision on coffee quality was taken by the coffee house owner or manager based on his perception of the socio-economical class of the consumers, the prevalent gender, the participation of coffee in the invoicing and the coffee brewing method.
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    Challengs in coffee quality: cultural, chemical and microbiological aspects
    (Editora UFLA, 2018-07) Pimenta, Carlos José; Angélico, Caroline Lima; Chalfoun, Sára Maria
    The Brazilian coffee industry is undergoing a great transformation in order to serve a consumer market that is becoming increasingly demanding with regard to quality. Considering the multiple determinants of the final quality of the product, one must consider factors that are involved in steps from the pre-harvest stage to storage. The execution of the different stages according to good-practice programmes has repercussions on microbiological, physical and chemical characteristics, which in turn affect the quality of the final product with regard to sensorial properties and safety. There has been research progress in the improvement of quality evaluation techniques that minimize the subjective effects of traditional classification. It is also observed that socio-environmental aspects of coffee production, while not the subject of this review, have broadened the concept of quality since an increasing number of consumers are interested in aspects regarding agricultural sustainability in addition to strictly sensorial aspects.