01.1 - Graduação (Sede)
URI permanente desta comunidadehttps://arandu.ufrpe.br/handle/123456789/2
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Resultados da Pesquisa
Item Diferenciação de parâmetros físico-químicos, cromáticos e sensoriais de cafés arábica e blend arábica/conilon(2024-09-23) Lorena, Ana Luiza de Souza; Arruda, Luciana Leite de Andrade Lima; http://lattes.cnpq.br/6140791519234633; http://lattes.cnpq.br/3694576364032253Item Café arábica cv. Typica de Taquaritinga do Norte - PE: influência dos suportes de filtração na composição química e parâmetros cromáticos(2023-04-14) Alcântara, Rafael Lopes de; Arruda, Luciana Leite de Andrade Lima; http://lattes.cnpq.br/6140791519234633; http://lattes.cnpq.br/7307624203390875Item Produção de enzimas utilizando resíduos de café como substrato em processos fermentativos: uma revisão(2021-12-07) Alves, Ywkelly de Lima; Bezerra, Raquel Pedrosa; Costa, Romero Marcos Pedrosa Brandão; http://lattes.cnpq.br/1797280118220965; http://lattes.cnpq.br/1466206759539320; http://lattes.cnpq.br/2310542251305353Microbial enzymes stand out due to their numerous biotechnological applications, and allied to this, the possibility of using residues as a substrate in the fermentation process can bring advantages in production on an industrial scale. Coffee residues, for example, have been shown to be a good means of obtaining a variety of enzymes. Thus, the objective of this work was to carry out a systematic review of the use of three different types of coffee residues for enzyme production, through fermentation processes, in order to identify the main classes of enzymes produced and the microorganisms used as fermenting agents, such as fungi, bacteria, cyanobacteria and microalgae. Thus, a bibliographic search was carried out in the databases since the last decade using the keywords “waste pulp coffee and enzyme” and, through inclusion and exclusion criteria, 26 articles were selected. About 30.76% of the works were produced in Indonesia and pointed to cellulase as the main enzyme produced. Solid state fermentation (SSF) was the most used process for the production of enzymes, representing 92.59%, and the fungi of the genus Aspergillus were most widely used in this process, with 23.07% of occurrence in the articles. Among coffee residues, pulp had the highest occurrence, appearing in 76.92% of the articles. Furthermore, fermentation time, residue volume, temperature and pH were essential parameters in the final result of obtaining the enzymes. Thus, it was observed that the coffee residue has potential as a substrate for obtaining different enzymes, mainly cellulosic ones, using fungi, especially those of the Aspergillus genus, in solid fermentation processes.Item Otimização e caracterização físico-química de café produzido pelo método de extração a frio (Cold Brew)(2021-12-07) Lopes, Camila Cristina da Silva; Arruda, Luciana Leite de Andrade Lima; http://lattes.cnpq.br/6140791519234633; http://lattes.cnpq.br/6822570935662148Item Consumidores de Cafés Especiais nos bairros na Zona Norte da Cidade do Recife-PE(2019) Silva, Williana Cibelle Epifânio da; Melo, Michelle Rayssa Pereira de; Silva, Laurileide Barbosa da; http://lattes.cnpq.br/7869325906861017; http://lattes.cnpq.br/7148138581080369Coffee consumption has undergone changes, mainly in relation to the growing consumer market, the new moment of consumption of higher quality coffees and the opening of specialty coffee shops in the metropolitan region of Recife, including the North, serving as motivation for the beginning of this research that aimed to characterize the consumption of specialty coffees, raising data on consumer knowledge about the subject. The methodological procedures were configured in an exploratory study, that is, Qualitative Analysis, Questionnaire for data collection, Observation in loco for coffee consumption habits and Interviews were carried out. The results found showed that of the individuals participating in the research, 56.9% had no idea whata special coffee is. Coffee is the second most appreciated drink by respondents and the type ofcoffee most consumed is traditional, however the consumption of specialty coffees has been increasing due to discoveries related to its sensory characteristics. There is a direct relationship between the increase in income and the increase in the number of consumers of specialty coffees, it was also observed that in order to try such a product it is necessary to have an income that can afford the costs of social pleasure added to it. It was seen that, even in the face of the economic crisis, consumption increased due to the status provided, evidencing the need that individuals feel to belong to a certain group