Littérature scientifique sur le sujet « Relationship coffees »
Créez une référence correcte selon les styles APA, MLA, Chicago, Harvard et plusieurs autres
Sommaire
Consultez les listes thématiques d’articles de revues, de livres, de thèses, de rapports de conférences et d’autres sources académiques sur le sujet « Relationship coffees ».
À côté de chaque source dans la liste de références il y a un bouton « Ajouter à la bibliographie ». Cliquez sur ce bouton, et nous générerons automatiquement la référence bibliographique pour la source choisie selon votre style de citation préféré : APA, MLA, Harvard, Vancouver, Chicago, etc.
Vous pouvez aussi télécharger le texte intégral de la publication scolaire au format pdf et consulter son résumé en ligne lorsque ces informations sont inclues dans les métadonnées.
Articles de revues sur le sujet "Relationship coffees"
1
Rao, Niny Z., Megan Fuller et Meghan D. Grim. « Physiochemical Characteristics of Hot and Cold Brew Coffee Chemistry : The Effects of Roast Level and Brewing Temperature on Compound Extraction ». Foods 9, no 7 (9 juillet 2020) : 902. http://dx.doi.org/10.3390/foods9070902.
Texte intégralRésumé :
The role of roasting in cold brew coffee chemistry is poorly understood. The brewing temperature influences extraction processes and may have varying effects across the roast spectrum. To understand the relationship between brew temperature and roast temperature, hot and cold brew coffees were prepared from Arabica Columbian coffee beans roasted to light, medium, and dark levels. Chemical and physical parameters were measured to investigate the relationships among degree of roast, water temperature, and key characteristics of resulting coffees. Cold brew coffees showed differential extraction marked by decreased acidity, lower concentration of browned compounds, and fewer TDS indicating that cold water brewing extracts some compounds less effectively than hot water brewing. Compounds in coffee did exhibit sensitivity to degree of roast, with darker roasts resulting in decreased concentrations for both hot and cold brew coffees. Total antioxidant capacity (TAC) was only sensitive to degree of roast in cold brew coffees, while hot brew coffees had a constant TAC for all three roast levels. This indicates that the solid bean matrix and its chemical constituents interact with cold water differently than with hot water. Surface wetting, pore dynamics, and solubility all contribute to the extraction potential during brewing and are all functions of water temperature.
2
Happyana, Nizar, Amelinda Pratiwi et Euis Holisotan Hakim. « Metabolite Profiles of the Green Beans of Indonesian Arabica Coffee Varieties ». International Journal of Food Science 2021 (23 novembre 2021) : 1–9. http://dx.doi.org/10.1155/2021/5782578.
Texte intégralRésumé :
The green beans of 3 Indonesian arabica coffee varieties, namely, ateng, buhun, and sigararutang, were analyzed with 1H NMR-based metabolomics coupled with alpha-glucosidase inhibitory activity assay. These coffees were cultivated in the same geographical conditions. The PLSDA model successfully classified the green coffee beans based on their varieties. To reveal the characteristic metabolites for each coffee variety, S-plot of two-class OPLSDA models was generated and analyzed. Ateng coffee was characterized with trigonelline, sucrose, 5-CQA, and acetic acid. The characteristic metabolites of buhun coffee were citric acid and malic acid. Meanwhile, the most discriminant compound of sigararutang coffee was quinic acid. HCA analysis revealed the lineage relationship of the 3 coffee varieties. Ateng coffee had closer lineage relationship to sigararutang compared to the buhun coffee. Alpha-glucosidase inhibitory activity of the coffee samples did not differ widely. I C 50 values of alpha-glucosidase inhibitory activity of ateng, sigararutang, and buhun coffees were 3.01 ± 0.16 , 3.14 ± 0.20 , and 5.05 ± 0.28 mg/mL, respectively. Although grown in the same geographical conditions, our results revealed that each coffee variety possessed a unique metabolome clarifying the diversity of Indonesian arabica coffees. This study verified that 1H NMR-based metabolomics is an excellence method for discovering the lineage relationship in the samples with different varieties or cultivars.
3
Alemayehu Tassew, Addis, Gezahegn Berecha Yadessa, Adugna Debela Bote et Taye Kufa Obso. « The Coffee Processing Method Had a More Pronounced Effect than Location and Production Systems on the Overall Quality of Kaffa Biosphere Reserve Coffees ». International Journal of Agronomy 2022 (22 septembre 2022) : 1–13. http://dx.doi.org/10.1155/2022/9913578.
Texte intégralRésumé :
A comprehensive examination of the physical and cup quality of Kafa Biosphere Reserve coffees was essential to identify the inherent qualities of the coffees in connection with the area’s soil physical and chemical characteristics. As a result, preliminary coffee quality data was acquired from bean physical and cup quality examination of coffees derived through a three-stage nested design combining districts (Gimbo, Gawata, and Decha), coffee production systems (forest, semiforest, and garden), and coffee processing methods (wet, semiwet, and dry). Representative soil samples were collected according to the sampling structure and analyzed following the standard procedures. Multiple factor analysis and Pearson’s correlation coefficient analysis were applied to the collected data. According to the results of multiple factor analysis, the Gimbo and Decha districts are not significantly different from each other in terms of coffee quality. However, they are substantially different from the Gawata district in terms of coffee quality. Similarly, within each district, there are no clear differences in coffee production systems. However, the production systems of districts varied significantly. The coffee processing method had a pronounced effect on the overall quality and preliminary grade, physical and raw quality variables of coffee. Screen retention (14) was correlated with soil iron, but it was related negatively to boron and sodium contents. A significant and positive relationship was observed between green coffee bean moisture content and soil potassium, calcium, magnesium, boron, sodium, organic carbon, silicon content, and soil pH. A positive and significant relationship between soil molybdenum and the coffee quality variable was observed across the studied districts whereas most soil micronutrients, specifically, zinc, sulfur, and manganese, were significantly and negatively related to the organoleptic qualities of the coffees. Further investigation that includes the effects of elevation is recommended in future studies.
4
Louzada Pereira, Lucas, Rogério Carvalho Guarçoni, Gustavo Soares de Souza, Dério Brioschi Junior, Taís Rizzo Moreira et Carla Schwengber ten Caten. « Propositions on the Optimal Number of Q-Graders and R-Graders ». Journal of Food Quality 2018 (2018) : 1–7. http://dx.doi.org/10.1155/2018/3285452.
Texte intégralRésumé :
Sensory analysis or cup testing has been widely used in the coffee production chain for the validation of final quality. The tasters are responsible for defining the patterns and qualitative profiles of the drink based on the sensorial analysis and according to their gustatory sensibilities, which are often acquired by professional experience. However, the literature has not discussed in detail the relationship between the number of tasters and the consistency of sensorial analysis. Thus, using the bootstrap simulation methodology to estimate the optimum plot size, this study quantifies and proposes a specific number of tasters for the process of sensorial analysis of specialty coffees. The results indicate that the use of 6 tasters is sufficient to conduct sensorial analysis following SCA and BSCA protocol for coffees in the Arabica group, as well as 6 tasters for coil and Conilon coffees. From this number, no gains in precision are observed in the process of sensorial analysis of coffee with addition tasters.
5
Budi, I. Made, et Arsyam Mawardi. « Identifikasi Molekular Kekerabatan Genetik Kopi Wamena Berbasis Marka Random Amplified of Polymorphic DNA (RAPD) ». JURNAL BIOLOGI PAPUA 13, no 1 (1 avril 2021) : 8–18. http://dx.doi.org/10.31957/jbp.1322.
Texte intégralRésumé :
Baliem Coffee or Wamena Arabica Coffee is classified as a specialty coffee that has a distinctive aroma and taste as one of the world's best coffees. Wamena coffee has a high commercial value, there are many advantages of Wamena coffee. Growing on a variety of soil types, elevation, coffee variety, and durable. The quality of Wamena coffee must be maintained by the local government. However, this elite coffee germplasm is threatened with extinction and is in a dangerous situation due to habitat destruction due to forest clearing, land use change and the potential for competition with various disease-resistant varieties. This study aims to identify molecularly the genetic relationship of Wamena Arabica coffee in Jayawijaya district with the Random Amplified Polymorphic DNA (RAPD) markers as molecular markers. The stages in this study were sample collection, morphological observations, genomic DNA extracted using the CTAB method, gene amplification process using PCR-RAPD molecular markers with ten primers, measurement of DNA concentration using a spectrophotometer, and data analysis using UPGMA NTSYS version 2.1. The electroferogram results showed that pRAPD1, pRAPD2 and pRAPD5 primers produced a band pattern with high polymorphism as well as indicating the genetic diversity of the Coffea arabica L. arabica coffee samples tested. Based on the dendogram construction analysis, the arabica coffee sample Coffea arabica L. which was tested on 5 coffee genotypes, obtained 2 coffee groups, namely Group 1 consisting of one variety, namely sample (V) Arabica Typica from the Assolokobal area. Group 2 with four varieties, namely samples (I) Arabica Catimor, (II) USDA, (III) Arabica PM 88, and (IV) Arabica Linies 795, from Wollo. Phylogenetic tree construction resulted in a similarity coefficient of 83%, indicating the high relationship between Arabica coffee populations. The results of this study have obtained a genetic fingerprint profile of wamena specialty arabica coffee, namely its genetic relationship. The superiority of the genetic composition of Wamena coffee in Jayawijaya district in the future has the potential to be derived through much more advanced molecular technology.
6
Fl aacute vio, M. Bor eacute m., P. Figueiredo Luisa, C. Ribeiro Fabiana, H. S. Taveira Jos eacute, S. Giomo Gerson et J. G. Salva Terezinha. « The relationship between organic acids, sucrose and the quality of specialty coffees ». African Journal of Agricultural Research 11, no 8 (25 février 2016) : 709–17. http://dx.doi.org/10.5897/ajar2015.10569.
Texte intégral
7
Velásquez, Sofía, Carlos Banchón, Willian Chilán et José Guerrero-Casado. « Effect of Three Post-Harvest Methods at Different Altitudes on the Organoleptic Quality of C. canephora Coffee ». Beverages 8, no 4 (13 décembre 2022) : 83. http://dx.doi.org/10.3390/beverages8040083.
Texte intégralRésumé :
C. canephora (syn. C. robusta) is distinctive due to its rising industrial value and pathogen resistance. Both altitude and post-harvest methods influence coffee cup quality; however, modest information is known about this coffee species. Therefore, the aim of this study was to determine the relationship between four different altitudes and post-harvest processes (dry, honey, and wet) to the improvement of the organoleptic quality of the C. canephora congolensis and conilon drink. For dry processing, congolensis and conilon showed the lowest scores in terms of fragrance/aroma, flavour, aftertaste, salt–acid, bitter–sweet, and body. Above 625 m, coffees from dry, honey, and wet processes increased scores in their sensory attributes, but there was no difference at such high altitudes when comparing post-harvest samples. Dry-processed coffee samples had total scores over 80 points at high altitudes. Conilon was perceived to have the best sensory attributes at high altitudes using honey processing. In general, the wet-processed congolensis and conilon samples had a tastier profile than dry-processed ones.
8
Hifnalisa, A. Karim, Y. D. Fazlina, Manfarizah, Y. Jufri et T. Sabrina. « The nutrient content of N, P, K in Andisols and Arabica coffee leaves in Bener Meriah Regency, Indonesia ». IOP Conference Series : Earth and Environmental Science 951, no 1 (1 janvier 2022) : 012014. http://dx.doi.org/10.1088/1755-1315/951/1/012014.
Texte intégralRésumé :
Abstract Bener Meriah Regency is one of the arabica coffee areas in Indonesia. Generally, most of arabica coffees are grown in Andisols. This research aims to determine the nutrient content of N, P, K in andisols and arabica coffee leaves in the Bener Meriah regency. Data were collected from a 10-year-old arabica coffee tree planted on Andisols located at an altitude of 1200-1400 m above mean sea level and divided in five classes with different slopes, using the survey method and analysed descriptively. The results showed that andisols Bener Meriah had a total N content ranging from 0.09-0.51%. The P-available ranged from 0.3-12.81 mg.kg-1 and P-total content of 159.4-1246.7 mg.kg-1. The K-exchangeable content ranged from 0.17-0.52 cmol kg-1. Arabica coffee leaves contain N ranging from 0.85%-3.00%. The P content ranged from 0.10%-0.23%. Meanwhile, the K content ranged from 1.55%-2.33%. Furthermore, there is a close relationship between soil N-total and the N-nutrient of coffee leaves, soil P-available and P-nutrient of coffee leaves, and soil K-exchangeable and K nutrient contents of coffee leaves with r values of 0.78, 0.97, and 0.68 respectively.
9
Liberto, Erica, Davide Bressanello, Giulia Strocchi, Chiara Cordero, Manuela Rosanna Ruosi, Gloria Pellegrino, Carlo Bicchi et Barbara Sgorbini. « HS-SPME-MS-Enose Coupled with Chemometrics as an Analytical Decision Maker to Predict In-Cup Coffee Sensory Quality in Routine Controls : Possibilities and Limits ». Molecules 24, no 24 (10 décembre 2019) : 4515. http://dx.doi.org/10.3390/molecules24244515.
Texte intégralRésumé :
The quality assessment of the green coffee that you will go to buy cannot be disregarded from a sensory evaluation, although this practice is time consuming and requires a trained professional panel. This study aims to investigate both the potential and the limits of the direct headspace solid phase microextraction, mass spectrometry electronic nose technique (HS-SPME-MS or MS-EN) combined with chemometrics for use as an objective, diagnostic and high-throughput technique to be used as an analytical decision maker to predict the in-cup coffee sensory quality of incoming raw beans. The challenge of this study lies in the ability of the analytical approach to predict the sensory qualities of very different coffee types, as is usual in industry for the qualification and selection of incoming coffees. Coffees have been analysed using HS-SPME-MS and sensory analyses. The mass spectral fingerprints (MS-EN data) obtained were elaborated using: (i) unsupervised principal component analysis (PCA); (ii) supervised partial least square discriminant analysis (PLS-DA) to select the ions that are most related to the sensory notes investigated; and (iii) cross-validated partial least square regression (PLS), to predict the sensory attribute in new samples. The regression models were built with a training set of 150 coffee samples and an external test set of 34. The most reliable results were obtained with acid, bitter, spicy and aromatic intensity attributes. The mean error in the sensory-score predictions on the test set with the available data always fell within a limit of ±2. The results show that the combination of HS-SPME-MS fingerprints and chemometrics is an effective approach that can be used as a Total Analysis System (TAS) for the high-throughput definition of in-cup coffee sensory quality. Limitations in the method are found in the compromises that are accepted when applying a screening method, as opposed to human evaluation, in the sensory assessment of incoming raw material. The cost-benefit relationship of this and other screening instrumental approaches must be considered and weighed against the advantages of the potency of human response which could thus be better exploited in modulating blends for sensory experiences outside routine.
10
Wondimkun, Yishak Worku, Shimelis Admassu Emire et Tarekegn Berhanu Esho. « Investigation of Physical and Sensory Properties of Ethiopian Specialty Dry Processed Green Coffee Beans ». Acta Universitatis Cibiniensis. Series E : Food Technology 24, no 1 (1 juin 2020) : 39–48. http://dx.doi.org/10.2478/aucft-2020-0004.
Texte intégralRésumé :
AbstractEthiopia is known for its specialty Arabica coffees affected by mix-up. Physical and sensory properties of dry processed green coffee beans have been reported for the influence on the sensorial quality and coffee process optimization. The aim of this study was to investigate physical and sensory properties of sixteen varieties and to determine relationship of attributes. Physical properties of coffee beans were taken by measuring linear dimensions, densities and weight. Moreover, professional cuppers were analyzed sensory properties by using standard procedures. In this study, the longest (10.40 mm), the widest (6.82 mm) and the thickest (4.48 mm) varieties were Odicha, Feyate and Challa, respectively whereas the shortest (8.28 mm), narrowest (5.59 mm) and thinnest (3.52 mm) were 74110, Mocha and Bultum, respectively. The shape & make value of variety Bultum was “fair good” whereas variety Feyate was “very good”. Furthermore, the results of “shape & make” were significantly correlated with measured physical properties. The results indicate that most physical and sensory properties of coffee varieties have significant (P ≤ 0.05 differences. These properties were influenced by growing regions and variety difference. The outcome of this study can be used for coffee bean characterization and process optimization to improve beverage quality.
Thèses sur le sujet "Relationship coffees"
1
Vecchiato, Silvia. « Value coffee chain anlysis e convention theory, applicazioni nel minas gerais : il terroir nello sviluppo strategico caffeicolo ». Doctoral thesis, Università degli studi di Trieste, 2008. http://hdl.handle.net/10077/2703.
Texte intégralRésumé :
2006/2007Questa tesi indaga, sotto il riferimento teorico della Value Chain Analysis e della Teoria delle Convenzioni, i dispositivi di qualificazione di prodotto e le corrispondenti forme di coordinamento che gli attori del contesto produttivo caffeicolo brasiliano e del Minas Gerais hanno, nel corso della storia, adottato come strategia di sopravvivenza prima e, in seguito, di crescita. In questa analisi, particolare rilevanza viene data allo spazio e al ruolo della referenza territoriale, quale dispositivo di qualificazione del prodotto caffè e strategia di sviluppo nella storia caffeicola brasiliana. Il fine ultimo è di analizzarne una sua specifica dimensione, quella del terroir, presentandone concetti, definizioni, e mettendo in luce, in via descrittiva, possibili approcci per la sua caratterizzazione pedologico - spaziale. Chiude un’indagine conoscitiva di caratterizzazione climatico – produttiva del terroir di una zona rinomata per la produzione caffeicola del Minas Gerais.
XIX Ciclo
1979
2
Tallontire, A. « Making trade fair ? : an examination of the relationship between Cafedirect and a coffee co-operative in Tanzania ». Thesis, University of Bradford, 1999. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.528077.
Texte intégralRésumé :
Using a qualitative approach, based on a multi-layered case study of Cafedirect, a coffee trading Alternative Trading Organisation (ATO), this thesis explores the nature of partnership in fair trade relationships from the producer to the consumer. This is set in the context of an historical analysis of the emergence of fair trade and contemporary developments in ethical consumption and ethical business. The primary objective of ATOs is to ensure that the benefits of trade accrue to small scale producers, for which the partnership between the ATO and groups representing small producers is central. Partnership in Cafedirect is explored in detail, specifically at the level of the company and in the relationship between Cafedirect and a coffee cooperative union in Tanzania, the KNCU. Along with co-operatives in Latin America and elsewhere in East Africa, the KNCU supplies coffee for Cafedirect's products and receives support from Cafedirect as part of the fair trade partnership. Whilst there are benefits to the KNCU members in terms of a premium price, this partnership has proved problematic. Reasons for the problems in the partnership between the KNCU and Cafedirect are explored through an examination of the requirements for partnership and the context in which the partnership was developed. Key factors are the bureaucratic history of the co-operative and limited commitment to the partnership. The analysis raises questions about the need for ATOs to be more flexible in their interpretation of partnership and the need for development inputs to accompany fair trade initiatives.
3
Ferreira, Sónia dos Santos. « Structure-function relationship of immunostimulatory polysaccharides ». Master's thesis, Universidade de Aveiro, 2014. http://hdl.handle.net/10773/13665.
Texte intégralRésumé :
Mestrado em Bioquímica - Bioquímica AlimentarCoffee polysaccharides, namely the arabinogalactans present in instant coffee and the galactomannans of coffee infusions have in vitro immunostimulatory activity, shown by an inflammatory response. Previous works showed that an instant coffee extract with 1–5 kDa (sample 1E), obtained by ultrafiltration, resultant from an exhaustive washing out of the small molecular weight compounds, presented in vitro immunostimulatory activity. However, another similar extract (sample 2E), this time resultant from a rudimentary fractionation, had no activity. Based on the hypothesis that small molecular weight compounds may interfere on the in vitro immunostimulatory activity of these polysaccharides, in this study, sample 2E was purified through Bio-Gel P2 size exclusion chromatography (SEC-P2) and the in vitro immunostimulatory activity in BALB/c mice spleen B and T lymphocyte cells was studied by the expression of an early activation marker (CD69). Results allowed concluding that the presence of small molecular weight compounds, namely chlorogenic acids (CGA) and caffeine, interfere with the determination of the in vitro immunostimulatory activity of coffee polysaccharides. Aiming to know what could be the structural characteristics responsible for the instant coffee arabinogalactans potential immunostimulatory activity, sample 1E was also fractionated by size-exclusion chromatography using Bio-gel P6 (1-6 kDa). Three fractions were pooled and freeze-dried and their immunostimulatory activity was evaluated, allowing to observe that the immunostimulatory activity of sample 1E derived from the fraction with a molecular weight near 5 kDa. The treatment of sample 1E with 0.1 M NaOH solution decreased by 58.2 % the in vitro activation of B lymphocytes. Although FTIR analyses of the saponified and dialysed sample 1E showed an increase of the presence of carboxylic acids when compared to the native sample, but no difference in the amount of acetyl groups were detected by gas chromatography of the head-space solid-phase microextraction (HS-SPME-GC-FID). Also, similar carbohydrate composition was observed by GC-FID for the sample before and after saponification. To disclose the possibility that, upon saponification, the CGA could have been released from melanoidin structures and be adsorbed to the polysaccharides, even upon exhaustive dialysis, a SEC-P2 was performed. As the chromatogram obtained did not show absorbances at 280 and 325 nm in the inclusion volume, it was possible to infer that the loss of immunostimulatory activity was not due to the presence of adsorbed CGA. Sample 1E had 5.5% of total protein. In order to evaluate the influence of the presence of protein for the immunostimulatory activity, sample 1E was treated with chymotrypsin. The resulted deproteinised sample (1Edep) had a similar carbohydrate composition and the same immunostimulatory activity. The treatment with an α-L-arabinofuranosidase, which should remove terminally-linked arabinose residues, allowed, after purification through SEC-P2, to observe that the sample lost the in vitro immunostimulatory activity to stimulate B and T lymphocytes.In order to obtain more information on how sample 1E can activate the B and T lymphocytes, the sample 1E was tested in innate immune macrophages (BMDM) and dendritic cells (BM-DCs) derived from bone-marrow. The results showed the production of NO by BMDM and the increase of the expression of surface activation markers MHC-II, CD80, and CD86 by BM-DCs, indicating the activation of both cell types. It is possible that the activation of macrophages and dendritic cells may be involved in the activation of B and T spleen lymphocytes by sample 1E. The results obtained allowed to conclude that the in vitro immunostimulatory activity of instant coffee arabinogalactan-rich fractions results from a fraction near 5 kDa. This activity seems to be dependent of the presence of arabinose terminally-linked residues but not on the acetylation of the polysaccharide neither on the protein content. Also, it was possible to conclude that the in vitro immunostimulatory activity of these fractions is negatively influenced by the presence of CGA and caffeine. Although these compounds interfere in in vitro experiments, it is not expected that they could interfere in vivo because during digestion the low molecular weight compounds are absorbed in the upper small intestine whereas the polysaccharides and melanoidins are not. Along the digestive tract, the immunostimulatory effect of polysaccharides should prevail when interacting with immune cells found in Peyer's patches or with dendritic cells found in the small-intestinal lamina propria, before colon fermentation.
Os polissacarídeos do café, nomeadamente as arabinogalactanas do café instantâneo e as galactomananas da infusão de café, têm atividade imunoestimuladora in vitro, verificada através de uma resposta inflamatória. Os estudos anteriores mostraram que um extrato de café instantâneo com 1-5 kDa (amostra 1E), obtido por ultrafiltração, com lavagem exaustiva dos compostos de baixo peso molecular, apresentou atividade imunoestimuladora in vitro. No entanto, um extrato semelhante (amostra 2E), desta vez resultante de um fracionamento rudimentar, não tinha atividade. Com base na hipótese de que os compostos de baixo peso molecular podem interferir na atividade imunoestimuladora in vitro destes polissacarídeos, neste estudo, a amostra 2E foi purificada por cromatografia de exclusão molecular em Bio-Gel P2 (SEC-P2) e a atividade imunoestimuladora in vitro foi estudada em linfócitos B e T de células esplénicas de ratinhos BALB/c por expressão de um marcador precoce de ativação (CD69). Os resultados obtidos permitiram concluir que a presença de compostos de baixo peso molecular, nomeadamente ácidos clorogénicos (CGA) e cafeína, interferem com a determinação da atividade imunoestimuladora in vitro dos polissacarídeos do café. Com o objetivo de saber quais as características estruturais responsáveis pela potencial atividade imunoestimuladora das arabinogalactanas do café instantâneo, a amostra 1E foi também fracionada por cromatografia de exclusão molecular em Bio-Gel P6 (1-6 kDa). Três frações foram recolhidas e liofilizadas e a sua atividade imunoestimuladora foi avaliada, permitindo observar que a atividade imunoestimuladora da amostra 1E deriva da fração com um peso molecular próximo de 5 kDa. O tratamento da amostra 1E com uma solução de 0,1 M de NaOH diminuiu 58,2% a ativação in vitro de linfócitos B. Embora as análises de FTIR da amostra 1E saponificada e dialisada tenham mostrado um aumento da presença de ácidos carboxílicos quando comparado com a amostra nativa, não foram verificadas diferenças na quantidade de grupos acetilo, avaliadas por micro-extração em fase sólida da fase de vapor e análise por cromatografia em fase gasosa e detetor de ionização de chama (HS-SPME-GC-FID). A análise de GC-FID permitiu também observar uma composição de açúcares semelhante antes e após saponificação. Para testar a possibilidade de, após a saponificação, os CGA poderem ter sido libertados das estruturas das melanoidinas e ficarem adsorvidos aos polissacarídeos, mesmo após diálise exaustiva, foi realizada uma separação por SEC-P2. Uma vez que o cromatograma obtido não mostrou absorvâncias a 280 e 325 nm no volume de inclusão, foi possível deduzir que a perda de atividade imunoestimuladora não foi devida à presença de CGA adsorvidos. A amostra 1E tinha 5,5% da proteína total. De forma a avaliar a influência da presença de proteína para a atividade imunoestimuladora, a amostra 1E foi tratada com quimotripsina. A amostra desproteinizada resultante (1Edep) tinha uma composição de açúcares semelhante e a mesma atividade imunoestimuladora. O tratamento com uma α-L-arabinofuranosidase, que remove os resíduos de arabinose em ligação terminal, permitiu, após purificação através de SEC-P2, observar que a amostra perdeu a atividade imunoestimuladora in vitro de linfócitos B e T.Para aprofundar o conhecimento sobe o modo de ativação dos linfócitos B e T pela amostra 1E, esta amostra foi testada em macrófagos (BMDM) e células dendríticas (BM-DCs) da imunidade inata, derivadas da medula óssea. Os resultados mostraram a produção de NO pelos BMDM e o aumento da expressão de marcadores de superfície de ativação, MHC-II, CD80 e CD86, pelas BM-DCs, indicando a ativação de ambos os tipos de células. Estes resultados mostram que é possível que a ativação de macrófagos e de células dendríticas possa estar envolvida na ativação dos linfócitos B e T do baço pela amostra 1E. Os resultados obtidos também permitiram concluir que a atividade imunoestimuladora in vitro das frações de café instantâneo ricas em arabinogalactanas resulta de uma fração com cerca de 5 kDa. Esta atividade parece ser dependente da presença de resíduos de arabinose em ligação terminal e não da extensão da acetilação do polissacarídeo nem do conteúdo proteico presente. Foi também possível concluir que a atividade imunoestimuladora in vitro destas frações é influenciada negativamente pelos CGA e cafeína, caso estejam presentes. Embora estes compostos interfiram em experiências in vitro, não é de esperar que possam interferir in vivo porque durante a digestão os compostos de baixo peso molecular são absorvidos na parte superior do intestino delgado, enquanto os polissacarídeos e as melanoidinas não o são. Ao longo do trato digestivo, o efeito imunoestimulador dos polissacarídeos deve prevalecer ao interagir com as células do sistema imunitário encontradas nas placas de Peyer ou com as células dendríticas encontradas na lâmina própria do intestino delgado, antes da fermentação no cólon.
4
Moreira, Ana Sofia Pereira. « Study of modifications induced by thermal and oxidative treatment in oligo and polysaccharides of coffee by mass spectrometry ». Doctoral thesis, Universidade de Aveiro, 2016. http://hdl.handle.net/10773/17074.
Texte intégralRésumé :
Doutoramento em BioquímicaOs polissacarídeos são os componentes maioritários dos grãos de café verde e torrado e da bebida de café. Os mais abundantes são as galactomananas, seguindo-se as arabinogalactanas. Durante o processo de torra, as galactomananas e arabinogalactanas sofrem modificações estruturais, as quais estão longe de estar completamente elucidadas devido à sua diversidade e à complexidade estrutural dos compostos formados. Durante o processo de torra, as galactomananas e arabinogalactanas reagem com proteínas, ácidos clorogénicos e sacarose, originando compostos castanhos de alto peso molecular contendo nitrogénio, designados de melanoidinas. As melanoidinas do café apresentam diversas atividades biológicas e efeitos benéficos para a saúde. No entanto, a sua estrutura exata e os mecanismos envolvidos na sua formação permanecem desconhecidos, bem como a relação estrutura-atividade biológica. A utilização de sistemas modelo e a análise por espectrometria de massa permitem obter uma visão global e, simultaneamente, detalhada das modificações estruturais nos polissacarídeos do café promovidas pela torra, contribuindo para a elucidação das estruturas e mecanismos de formação das melanoidinas. Com base nesta tese, oligossacarídeos estruturalmente relacionados com a cadeia principal das galactomananas, (β1→4)-Dmanotriose (Man3), e as cadeias laterais das arabinogalactanas, (α1→5)-Larabinotriose (Ara3), isoladamente ou em misturas com ácido 5-Ocafeoilquínico (5-CQA), o ácido clorogénico mais abundante nos grãos de café verde, e péptidos compostos por tirosina e leucina, usados como modelos das proteínas, foram sujeitos a tratamento térmico a seco, mimetizando o processo de torra. A oxidação induzida por radicais hidroxilo (HO•) foi também estudada, uma vez que estes radicais parecem estar envolvidos na modificação dos polissacarídeos durante a torra. A identificação das modificações estruturais induzidas por tratamento térmico e oxidativo dos compostos modelo foi feita por estratégias analíticas baseadas principalmente em espectrometria de massa, mas também em cromatografia líquida. A cromatografia de gás foi usada na análise de açúcares neutros e ligações glicosídicas. Para validar as conclusões obtidas com os compostos modelo, foram também analisadas amostras de polissacarídeos do café obtidas a partir de resíduo de café e café instantâneo. Os resultados obtidos a partir dos oligossacarídeos modelo quando submetidos a tratamento térmico (seco), assim como à oxidação induzida por HO• (em solução), indicam a ocorrência de despolimerização, o que está de acordo com estudos anteriores que reportam a despolimerização das galactomananas e arabinogalactanas do café durante a torra. Foram ainda identificados outros compostos resultantes da quebra do anel de açúcares formados durante o tratamento térmico e oxidativo da Ara3. Por outro lado, o tratamento térmico a seco dos oligossacarídeos modelo (individualmente ou quando misturados) promoveu a formação de oligossacarídeos com um maior grau de polimerização, e também polissacarídeos com novos tipos de ligações glicosídicas, evidenciando a ocorrência de polimerização através reações de transglicosilação não enzimática induzidas por tratamento térmico a seco. As reações de transglicosilação induzidas por tratamento térmico a seco podem ocorrer entre resíduos de açúcares provenientes da mesma origem, mas também de origens diferentes com formação de estruturas híbridas, contendo arabinose e manose como observado nos casos dos compostos modelo usados. Os resultados obtidos a partir de amostras do resíduo de café e de café instantâneo sugerem a presença de polissacarídeos híbridos nestas amostras de café processado, corroborando a ocorrência de transglicosilação durante o processo de torra. Além disso, o estudo de misturas contendo diferentes proporções de cada oligossacarídeo modelo, mimetizando regiões do grão de café com composição distinta em polissacarídeos, sujeitos a diferentes períodos de tratamento térmico, permitiu inferir que diferentes estruturas híbridas e não híbridas podem ser formadas a partir das arabinogalactanas e galactomananas, dependendo da sua distribuição nas paredes celulares do grão e das condições de torra. Estes resultados podem explicar a heterogeneidade de estruturas de melanoidinas formadas durante a torra do café. Os resultados obtidos a partir de misturas modelo contendo um oligossacarídeo (Ara3 ou Man3) e 5-CQA sujeitas a tratamento térmico a seco, assim como de amostras provenientes do resíduo de café, mostraram a formação de compostos híbridos compostos por moléculas de CQA ligadas covalentemente a um número variável de resíduos de açúcar. Além disso, os resultados obtidos a partir da mistura contendo Man3 e 5-CQA mostraram que o CQA atua como catalisador das reações de transglicosilação. Por outro lado, nas misturas modelo contendo um péptido, mesmo contendo também 5-CQA e sujeitas ao mesmo tratamento, observou-se uma diminuição na extensão das reações transglicosilação. Este resultado pode explicar a baixa extensão das reações de transglicosilação não enzimáticas durante a torra nas regiões do grão de café mais ricas em proteínas, apesar dos polissacarídeos serem os componentes maioritários dos grãos de café. A diminuição das reações de transglicosilação na presença de péptidos/proteínas pode dever-se ao facto de os resíduos de açúcares redutores reagirem preferencialmente com os grupos amina de péptidos/proteínas por reação de Maillard, diminuindo o número de resíduos de açúcares redutores disponíveis para as reações de transglicosilação. Além dos compostos já descritos, uma diversidade de outros compostos foram formados a partir dos sistemas modelo, nomeadamente derivados de desidratação formados durante o tratamento térmico a seco. Em conclusão, a tipificação das modificações estruturais promovidas pela torra nos polissacarídeos do café abre o caminho para a compreensão dos mecanismos de formação das melanoidinas e da relação estrutura-atividade destes compostos.
Polysaccharides are the major components of green and roasted coffee beans, and coffee brew. The most abundant ones are galactomannans, followed by arabinogalactans. During the roasting process, galactomannans and arabinogalactans undergo structural modifications that are far to be completely elucidated due to their diversity and complexity of the compounds formed. During the roasting process, galactomannans and arabinogalactans react with proteins, chlorogenic acids, and sucrose, originating high molecular weight brown compounds containing nitrogen, known as melanoidins. Several biological activities and beneficial health effects have been attributed to coffee melanoidins. However, their exact structures and the mechanisms involved in their formation remain unknown, as well as the structure-biological activity relationship. The use of model systems and mass spectrometry analysis allow to obtain an overall view and, simultaneously, detailed, of the structural modifications in coffee polysaccharides promoted by roasting, contributing to the elucidation of the structures and formation mechanisms of melanoidins. Based on this thesis, oligosaccharides structurally related to the backbone of galactomannans, (β1→4)-D-mannotriose, and the side chains of arabinogalactans, (α1→5)-Larabinotriose, alone or in mixtures with 5-O-caffeoylquinic acid, the most abundant chlorogenic acid in green coffee beans, and dipeptides composed by tyrosine and leucine, used as models of proteins, were submitted to dry thermal treatments, mimicking the coffee roasting process. The oxidation induced by hydroxyl radicals (HO•) was also studied, since these radicals seem to be involved in the modification of the polysaccharides during roasting. The identification of the structural modifications induced by thermal and oxidative treatment of the model compounds was performed mostly by mass spectrometry-based analytical strategies, but also using liquid chromatography. Gas chromatography was used in the analysis of neutral sugars and glycosidic linkages. To validate the conclusions achieved with the model compounds, coffee polysaccharide samples obtained from spent coffee grounds and instant coffee were also analysed. The results obtained from the model oligosaccharides when submitted to thermal treatment (dry) or oxidation induced by HO• (in solution) indicate the occurrence of depolymerization, which is in line with previous studies reporting the depolymerization of coffee galactomannans and arabinogalactans during roasting. Compounds resulting from sugar ring cleavage were also formed during thermal treatment and oxidative treatment of Ara3. On the other hand, the dry thermal treatment of the model oligosaccharides (alone or when mixed) promoted the formation of oligosaccharides with a higher degree of polymerization, and also polysaccharides with new type of glycosidic linkages, evidencing the occurrence of polymerization via non-enzymatic transglycosylation reactions induced by dry thermal treatment. The transglycosylation reactions induced by dry thermal treatment can occur between sugar residues from the same origin, but also of different origins, with formation of hybrid structures, containing arabinose and mannose in the case of the model compounds used. The results obtained from spent coffee grounds and instant coffee samples suggest the presence of hybrid polysaccharides in these processed coffee samples, corroborating the occurrence of transglycosylation during the roasting process. Furthermore, the study of mixtures containing different proportions of each model oligosaccharide, mimicking coffee bean regions with distinct polysaccharide composition, subjected to different periods of thermal treatment, allowed to infer that different hybrid and non-hybrid structures may be formed from arabinogalactans and galactomannans, depending on their distribution in the bean cell walls and on roasting conditions. These results may explain the heterogeneity of melanoidins structures formed during coffee roasting. The results obtained from model mixtures containing an oligosaccharide (Ara3 or Man3) and 5-CQA and subjected to dry thermal treatment, as well as samples derived from spent coffee grounds, showed the formation of hybrid compounds composed by CQA molecules covalently linked to a variable number of sugar residues. Moreover, the results obtained from the mixture containing Man3 and 5-CQA showed that CQA acts as catalyst of transglycosylation reactions. On the other hand, in the model mixtures containing a peptide, even if containing 5-CQA and subjected to the same treatment, it was observed a decrease in the extent of transglycosylation reactions. This outcome can explain the low extent of non-enzymatic transglycosylation reactions during roasting in coffee bean regions enriched in proteins, although polysaccharides are the major components of the coffee beans. The decrease of transglycosylation reactions in the presence of peptides/proteins can be related with the preferential reactivity of reducing residues with the amino groups of peptides/proteins by Maillard reaction, decreasing the number of reducing residues available to be directly involved in the transglycosylation reactions. In addition to the compounds already described, a diversity of other compounds were formed from model systems, namely dehydrated derivatives formed during dry thermal treatment. In conclusion, the identification of the structural modifications in coffee polysaccharides promoted by roasting pave the way to the understanding of the mechanisms of formation of melanoidins and structure-activity relationship of these compounds.
5
Dao, Catherine H. « An exploratory study of the methods and strategies implemented to integrate unaccompanied minors in five residential home in Sweden ». Thesis, Högskolan i Gävle, Avdelningen för socialt arbete och psykologi, 2014. http://urn.kb.se/resolve?urn=urn:nbn:se:hig:diva-21306.
Texte intégralRésumé :
The aim of the study was to explore what methods the personnel in five residential care homes in Götaland, Sweden, implement to integrate unaccompanied minors. The study investigated how and what methods are constructed as well as how the social interaction between the unaccompanied minors and the personnel at the homes bring about the learning of the methods. Five face-to-face semi-structured interviews were conducted and analysed through the perspective of social construction and social learning theory. The result revealed that the methods are not clearly identified by the personnel. The personals are still learning how to work with unaccompanied minors from their experiences. This indicates that the practice is at its infant stage. The study found a wide variety of methods, which were based on the child and where some methods intend to build good relationship, to integrate the children into society and to facilitate the development of strategies and methods. The study also addresses the issue of how the methods and strategies can be affected by the dynamic migratory flow and the question of evidence based practice within this field.
6
SHIH, PO-WEN, et 施博文. « A Study of Relationship Between Coffee Culture, Symbolic Consumption for coffee fans ». Thesis, 2018. http://ndltd.ncl.edu.tw/handle/pq6gx6.
Texte intégralRésumé :
碩士國立臺灣藝術大學
廣播電視學系碩士班廣播電視組
106
The purposes of this study aimed to explore that consumption culture of coffee fans in contemporary coffee culture in Taiwan. In recent years, there have been new developments in Taiwan coffee culture. However, the study of coffee has remained at the old chain coffee shops. Therefore, the study observe from the perspective of contemporary coffee culture and makes use of the consumption theories of French sociologists Baudrillard and Bourdieu to explain the consumption behavior of coffee fans. In this study, totally interviewed six coffee fans who has City & Guilds barista certification and a three-year experience coffee bean baker in using semi-structured interviews. The study found that the contemporary culture of coffee enter the third wave of culture. From the perspective of the research of Lifestyle society, the contemporary consumers no longer regard the consumption goods as a construction of social classification, but also an experience of life aesthetics. In the third wave of coffee culture, it happened to confirm such a point of view. Although there still exists the significance of social classification and sense of superiority in the symbol of consumption of coffee. In the new meaning of consumption symbols, creating a style of lifestyle shaping, so that coffee fans have a pleasant feeling. Through the study found that the meaning of the new consumer symbols are as follows: First, the transmission of information in coffee knowledge easier to obtain than in the past; Second, and in recent years, talented coffee industry in Taiwan shine internationally; Third, consumers pay more attention to diet.
7
Hsu, Tien-Chou, et 許添洲. « The Relationship between Future Prices of Coffee Beans and Stock Prices of Coffee Chain Stores ». Thesis, 2014. http://ndltd.ncl.edu.tw/handle/21630231956973421932.
Texte intégralRésumé :
碩士大葉大學
管理學院碩士在職專班
102
The study uses VAR model and cointergration test to investigate the link between coffee price and the share price of the franchise coffee shop. This paper obtains observation from Jan. 2011 to Dec. 2012. The results show that the price of coffee price has cointergration relationship with the share price of the franchise coffee shop. They have long-term relationship, but don't have lead-lag relationship. The coffee price has linear negative correlation with the share price of the franchise coffee shop. The results mean when the price of coffee drops, the profits of franchise coffee company will increase, and then it will lead the share price going up.
8
Chen, Pei-Yi, et 陳沛宜. « A Relationship Study of Product Involvement, Corporate Image, and Brand Equity among Coffee Purchasers-toward Pin-Huang Coffee ». Thesis, 2009. http://ndltd.ncl.edu.tw/handle/21405353484189774141.
Texte intégralRésumé :
碩士大仁科技大學
休閒健康管理研究所
97
The purpose of this study was to investigate the relationship of product involvement, corporate image, and brand equity among coffee consumers toward Pin-Huang Coffee. Total 500 questionnaires were administered to five chain stores of Pin-Huang Coffee in Taiwan, and each store was distributed 100 questionnaires evenly from April 1st to May 15th in 2009. Finally, 347 effective responses were acquired from respondents. This research examined the correlation relationship among various questions and tested hypotheses through descriptive statistics, t-test, one-way ANOVA, Pearson Product Moment analysis and regression analysis. The results of this research revealed as followed: First, the majority groups of respondents were female, age between 21 to 40, service and business industry, collage education, and average monthly income of 30,001 to 40,000 NTD. Second, difference agenda and education level of consumers reported no significantly difference upon product involvement, corporate image and brand equity. The age factor has significantly influence to corporate image, brand loyalty and perceived quality. The occupation factor revealed significantly influence to corporate image, price image and brand loyalty. Monthly income reported significantly influence to corporate image, and brand equity as well. Third, the product involvement has significantly affect upon corporate image and brand equity. Fourth, there is significant relationship between corporate image and brand equity. Finally, significant relationship was found between product involvement, corporate image, and brand equity.
9
Chi, Hui-Chi, et 紀慧琪. « The Relationship Research of Experiential Moduels and Brand Equity-Starbucks Coffee Company ». Thesis, 2004. http://ndltd.ncl.edu.tw/handle/63949208280380503413.
Texte intégralRésumé :
碩士中國文化大學
觀光休閒事業管理研究所
93
Due to the changes of consumptive pattern, the economy developing process has been changing from “Agriculture Economy”, “Industry Economy”, “Service Economy”, to “Experience Economy.” In 1999, Dr. Bernd H. Schmitt has pointed out that the first priority of marketing is consumer experience. The traditional way of marketing is no longer satisfied by consumers. Thus, companies in industry have to provide customers with various consumption experiences that can really influence their sense and touch their emotion. It provides good opportunities to establish long-term relationships with customers. The study examines the relationship between five SEMs (Strategic Experiential Moduls) (sense experience, feel experience, think experience, act experience, and relate experience) and brand equity (brand royalty, brand awareness, perceived quality, and brand associations) according to Schmitt (1999) and Aaker (1991)s’ studies. For quantitative analysis, it takes convenience sampling at 18 Starbucks coffee shops in Taiwan. 428 questionnaires were collected, and 18 were removed from the sample because of incomplete answers. The valid samples were 410. The response rate is 96﹪. The findings are as follows: (1) The influences of five SEMs (Strategic Experiential Moduls) on brand equity are significant correlative. (2) Sense, feel, act, and relate experience have positive influences on brand royalty. The feel experience has the highest positive influence on brand royalty, but the think experience has no significant influence on brand royalty. (3) Sense, feel, act, and relate experience have positive influences on brand awareness. The sense experience has the highest positive influence on brand awareness, but the think experience has no significant influence on brand awareness. (4) Sense, feel, and relate experience have positive influences on perceived quality. The sense experience has the highest positive influence on perceived quality, but think and act experience have no significant influence on perceived quality. (5) Feel and relate experience have positive influences on brand association. The relate experience has the highest positive influence on brand association but sense, think, and act experience have no significant influence on brand awareness.
10
Chen, Hsin-yi, et 陳欣怡. « A Study of Relationship Marketing in Coffee Shop Chain-Store--An Integrated Model ». Thesis, 2007. http://ndltd.ncl.edu.tw/handle/55026367530627529553.
Texte intégralRésumé :
碩士國立高雄第一科技大學
行銷與流通管理所
95
In the research that was conducted, we constructed a relationship quality model suitable for the coffee shop chain-store. Through the literatures review, there are three important relationship quality antecedent factors, communication quality, service quality, and relationship investment. In this study, we test the relation between antecedent factors, relationship quality (satisfaction and trust) and finally relationship outcome, customer loyalty (repurchase intention and month monetary amount). The study takes the relationship age into the model as moderating variable, and location convenience into the model as control variable. The sample frame is the customers of Ikari Coffee Shop. The sample size is 437. Structural Equation Modeling (SEM) was applied to test the research hypotheses. The findings are summarized as follows: 1. Service quality and relationship investment are main antecedent factors of relationship quality, and service quality is the most important one of two antecedent variables. 2. The study suggest that trust can positive effect on repurchase intention and month monetary amount. However, satisfaction only positive effects on repurchase intention. 3. The results provide evidence that supports the moderating effect of relationship age on the relationship between satisfaction, trust, repurchase intention, and month monetary amount. For customers who have short relationship age with coffee shop, there is no positive relationship between customer’s satisfaction and trust. However, customers who have long relationship age with coffee shop are the positive relationship between customer’s satisfaction and trust, and trust rather than satisfaction is strongr positive relationship with repurchase intention.
Livres sur le sujet "Relationship coffees"
1
Love over coffee. New Delhi, India : Penguin Books India, 2010.
Trouver le texte intégral
2
Avis, Patricia. Playing the harlot, or, Mostly coffee. London : Virago, 1996.
Trouver le texte intégral
3
Dickey, Eric Jerome. Milk in my coffee. New York : Signet, 1999.
Trouver le texte intégral
4
Henao, Carlos Alberto Agudelo. Influencia de las condiciones edáficas sobre la vegetación arvense del cultivo de café : Relación suelo-vegetación. Armenia : Universidad del Quindío, Facultad de Formación Avanzada e Investigaciones, 1988.
Trouver le texte intégral
5
Dickey, Eric Jerome. Milk in my coffee. New York, N.Y : New American Library, 2000.
Trouver le texte intégral
6
Dickey, Eric Jerome. Milk in my coffee. New York, N.Y : Dutton, 1998.
Trouver le texte intégral
7
Im, Pin. K'ŏp'i p'ŭllijŭ : K'ŏp'i rŭl tugo pŏrinŭn chŏlmŭnidŭl ŭi han p'an sŭngbu. Sŏul-si : Chungang Books, 2009.
Trouver le texte intégral
8
There's a flying squirrel in my coffee : Overcoming cancer with the help of my pet. New York, NY : Atria Books, 2002.
Trouver le texte intégral
9
Shortridge, Jennie. Love and biology at the center of the universe. New York : NAL Accent, 2008.
Trouver le texte intégral
10
Shortridge, Jennie. Love and Biology at the Center of the Universe. New York : Penguin Group USA, Inc., 2008.
Trouver le texte intégralChapitres de livres sur le sujet "Relationship coffees"
1
Pereira, Lucas Louzada, Dério Brioschi Júnior, Luiz Henrique Bozzi Pimenta de Sousa, Willian dos Santos Gomes, Wilton Soares Cardoso, Rogério Carvalho Guarçoni et Carla Schwengber ten Caten. « Relationship Between Coffee Processing and Fermentation ». Dans Food Engineering Series, 255–301. Cham : Springer International Publishing, 2020. http://dx.doi.org/10.1007/978-3-030-54437-9_6.
Texte intégral
2
Prete, C. E. C., T. Sera et I. C. B. Fonseca. « Electric Conductivity of Exudates of Green Coffee and Its Relationship with the Quality of the Beverage ». Dans Coffee Biotechnology and Quality, 321–38. Dordrecht : Springer Netherlands, 2000. http://dx.doi.org/10.1007/978-94-017-1068-8_30.
Texte intégral
3
Bertel-Paternina, Luis, Luis F. Castillo, Alvaro Gaitán-Bustamente, Narmer Galeano-Vanegas et Gustavo Isaza. « Search Functional Annotations Genetic Relationships of Coffee through Bio2RDF ». Dans Advances in Intelligent Systems and Computing, 45–51. Heidelberg : Springer International Publishing, 2013. http://dx.doi.org/10.1007/978-3-319-00578-2_7.
Texte intégral
4
Castillo, Luis F., Oscar Gómez-Ramírez, Narmer Galeano-Vanegas, Luis Bertel-Paternina, Gustavo Isaza et Álvaro Gaitán-Bustamante. « Coffee Transcriptome Visualization Based on Functional Relationships among Gene Annotations ». Dans Advances in Intelligent and Soft Computing, 277–83. Berlin, Heidelberg : Springer Berlin Heidelberg, 2012. http://dx.doi.org/10.1007/978-3-642-28839-5_32.
Texte intégral
5
Bertel-Paternina, Luis, Luis F. Castillo, Gustavo Isaza et Alvaro Gaitán-Bustamente. « Towards a Linked Open Data Model for Coffee Functional Relationships ». Dans Advances in Intelligent Systems and Computing, 121–26. Cham : Springer International Publishing, 2014. http://dx.doi.org/10.1007/978-3-319-01568-2_18.
Texte intégral
6
Ribeiro, Isael Colonna, Jacqueline Rogéria Bringhenti, Poliana Daré Zampirolli Pires et Adriana Marcia Nicolau Korres. « Practical Aspects of Sustainability and its Relationship with the Valorization of Coffee Grounds Generated in a Brazilian Educational Institution ». Dans Handbook of Sustainability Science in the Future, 1–15. Cham : Springer International Publishing, 2022. http://dx.doi.org/10.1007/978-3-030-68074-9_104-1.
Texte intégral
7
Herrera, Juan Carlos, Andrés Mauricio Villegas, Fernando A. Garcia, Alexis Dereeper, Marie-Christine Combes, Huver E. Posada et Philippe Lashermes. « Genomic Relationships among Different Timor Hybrid (Coffea L.) Accessions as Revealed by SNP Identification and RNA-Seq Analysis ». Dans Advances in Intelligent Systems and Computing, 161–68. Cham : Springer International Publishing, 2014. http://dx.doi.org/10.1007/978-3-319-01568-2_24.
Texte intégral
8
Ng, Mee Kam, Yuk Tai Lau, Huiwei Chen et Sylvia He. « Dual Land Regime, Income Inequalities and Multifaceted Socio-Economic and Spatial Segregation in Hong Kong ». Dans The Urban Book Series, 113–33. Cham : Springer International Publishing, 2021. http://dx.doi.org/10.1007/978-3-030-64569-4_6.
Texte intégralRésumé :
AbstractHong Kong has a dual land regime in the urban and rural territories. The urban areas on both sides of Victoria Harbour (8.8% of land, excluding Country Parks on Hong Kong Island) and new towns (about 15.3% of land) house over 90% of the city’s population (about 7.5 million) with an extremely high population density of about 26,000 per km2. After deducting Country Parks and Special Areas (about 40% of land), the rest of the rural New Territories (traditional settlements leased by the British Government in 1898 for 99 years) constitutes about 35% of land, but houses 5.5% of all residents with a substantially lower population density of about 1,000 per km2. China’s Open Door Policy since 1978 has led to economic restructuring in Hong Kong, changing its occupational structure, intensifying income inequality, and leading to socio-economic and spatial segregation. Whilst the affluent classes continue to concentrate in traditionally central locations in urban areas, or in luxurious residential enclaves in rural New Territories, the less well-off tend to be marginalised and live in remote new towns or rural New Territories. The latter is also a result of a skewed power relationship between the government and the property sector in directing spatial development that breeds a hegemonic (dis)course and regime of urban-biased and property-dominant development, sustaining the government’s coffer through a high land price policy.
9
Doane, Molly. « Relationship Coffees ». Dans Fair Trade and Social Justice, 229–57. NYU Press, 2010. http://dx.doi.org/10.18574/nyu/9780814796207.003.0010.
Texte intégral
10
de Luca, Patrizia, et Giovanna Pegan. « The Coffee Shop and Customer Experience ». Dans Handbook of Research on Retailer-Consumer Relationship Development, 173–96. IGI Global, 2014. http://dx.doi.org/10.4018/978-1-4666-6074-8.ch010.
Texte intégralRésumé :
This chapter has the aim to improve understanding of the in-store customer experience in the retail environment by analyzing the business of coffee shops in the United States market with a specific focus on American and Italian chains. After a brief overview of the managerial literature on coffee shops, the main findings of the qualitative research is presented. In particular, this chapter outlines the features of the U.S. coffee shop landscape and explores American consumers' perception of the coffee shop experience using nethnography. The results show a complex framework from the offer and the demand perspective that could also contribute to supporting coffee companies in managing customer experience strategy in the American market.
Actes de conférences sur le sujet "Relationship coffees"
1
Perdomo, Maria Elena. « Relationship between coffee quality methods and the coffee price in Honduras ». Dans 2nd LACCEI International Multiconference on Entrepreneurship, Innovation and Regional Development (LEIRD 2022) : “Exponential Technologies and Global Challenges : Moving toward a new culture of entrepreneurship and innovation for sustainable development”. Latin American and Caribbean Consortium of Engineering Institutions, 2022. http://dx.doi.org/10.18687/leird2022.1.1.216.
Texte intégral
2
Rayate, Vikrant C., et Joshua D. Summers. « Representations : Reconciling Design for Disassembly Rules With Design for Manufacturing Rules ». Dans ASME 2012 International Design Engineering Technical Conferences and Computers and Information in Engineering Conference. American Society of Mechanical Engineers, 2012. http://dx.doi.org/10.1115/detc2012-70987.
Texte intégralRésumé :
The paper presents a tool for selecting appropriate Design for Manufacturing and Design for Assembly rules during product design while considering Design for Disassembly rules and end-of-life recovery conditions. This tool exposes the relations between the various types of design rules and end-of-life recovery parameters. Four different relationship types are developed in this research: recovery conditions and recovery options relationship, Design for Disassembly rules and recovery options relationship, Design for Disassembly rules and recovery conditions relationship, Design for Disassembly rules, and Design for Manufacturing and Design for Assembly rules relationship. The purpose of this research is to build these relations and transform these relationships into a database. The database serves as tool from which design rules can be retrieved by running queries. In addition to design rule retrieval, the tool also shows the relationships with various design rules, recovery options, and recovery conditions. This provides designers with information as to which rules are in conflict and which are complementary for the specific situation under consideration. To illustrate this tool, it is applied to motor-drive assembly and thermal gun sight, which are already design products. Additionally the application of the tool is demonstrated using a hypothetical scenario which involves products like coffee cup, cell phone and stapler.
3
Fechter-Leggett, E., J. M. Cox-Ganser, R. R. Harvey, B. Hawley Blackley, K. J. Cummings, R. J. Nett, R. L. Bailey et M. A. Virji. « Relationship Between Tasks and Respiratory Health Outcomes in Workers at Coffee Roasting and Packaging Facilities ». Dans American Thoracic Society 2020 International Conference, May 15-20, 2020 - Philadelphia, PA. American Thoracic Society, 2020. http://dx.doi.org/10.1164/ajrccm-conference.2020.201.1_meetingabstracts.a1833.
Texte intégral
4
Lubis, Muharman, Arif Ridho Lubis, Sevira Hendari Pratiwi et Danti Puji Yuherisna. « Customer Satisfaction Assessment Coffee Roaster Restaurant using SERVQUAL : Utilization of Customer Relationship Management (CRM) Application ». Dans DSDE '21 : 2021 4th International Conference on Data Storage and Data Engineering. New York, NY, USA : ACM, 2021. http://dx.doi.org/10.1145/3456146.3456160.
Texte intégral
5
Dewi, Putu Surya Triana, Ardina Susanti et I. Wayan Yogik Adnyana Putra. « Relationship between Coffee to Go’s Serviscape with Brand Loyalty Perceptions of Z gens ». Dans ICON ARCCADE 2021 : The 2nd International Conference on Art, Craft, Culture and Design (ICON-ARCCADE 2021). Paris, France : Atlantis Press, 2022. http://dx.doi.org/10.2991/assehr.k.211228.050.
Texte intégral
6
Oka, Naoaki, et Seiichiro Katsura. « Development of Coffee Grinder with Servo Mechanism and Relationship Analysis between Processing Conditions and Particle Size ». Dans 2019 IEEE 28th International Symposium on Industrial Electronics (ISIE). IEEE, 2019. http://dx.doi.org/10.1109/isie.2019.8781266.
Texte intégral
7
Rojas, Cristian, Christian D. Alcívar León, Elizabeth Contreras Aguilar, Paola V. Mazón Ayala et Doménica Muñoz. « Quantitative Structure–Property Relationship for the Retention Index of Volatile and Semi-Volatile Compounds of Coffee ». Dans ECSOC-25. Basel Switzerland : MDPI, 2021. http://dx.doi.org/10.3390/ecsoc-25-11731.
Texte intégral
8
Witcahyo, Eri. « Relationship Between Total Incomes with Willingness to Pay in National Health Insurance on Coffee Farmer in Jember ». Dans Indonesian Health Economics Association. SCITEPRESS - Science and Technology Publications, 2017. http://dx.doi.org/10.5220/0007028502650267.
Texte intégral
9
Pessanha Silva, Nahura, Bárbara Ferreira de Oliveira, Glória Andreia Ferreira Hernández, Luana Pinto de Souza Tavares, Michel Picanço Oliveira, Vicente Mussi-Dias et Maria das Graças Machado Freire. « Do the different species of fungi impact on mycocomposites compression behaviour ? » Dans 7th International Congress on Scientific Knowledge. Exatas & Engenharias, 2021. http://dx.doi.org/10.25242/885x331120212330.
Texte intégralRésumé :
Mycelium-based composites result from the growth of filamentous fungi on organic materials such as agricultural waste streams, like sugarcane bagasse, sawdust, coffee husks, coconut mesocarp and cotton. The morphology, density, tensile, flexural and compression strength of mycocomposites change according to the type of substrate, fungal species and processing technique. The objective of this study was to evaluate the mechanical behaviour in compression of different mycelium-based materials changing the fungal species. Substrates were formulated with wood sawdust and coconut endocarp, coffee grounds and wheat bran and incubated with isolates of the fungi Pycnoporus sanguineus, Ganoderma applanattum and Hexagonia hydnoides. Pre-myceliated sterile substrates were placed in cylindrical molds and incubated at 25°C for 7 days. After this period, the composites obtained were subjected to a temperature of 80 °C for 12 hours to stop fungi further development. Mechanical tests showed the relationship between the fungi and the compressive resistance (10% strain) of resulting composites, according to ASTM D1621. The analyzes indicated that the use of Pycnoporus sanguineus fungusprovides a composite with greater resistance to compression, which suggests the application of this mycocomposite in packaging, since the primary requirement of such use is to protect the content against damage.
10
Susanti, Ardina, Putu Surya Triana Dewi et I. Wayan Yogik Adnyana Putra. « Relationship Mapping of Brand Sensuality Factors and Interior Design Characters of Popular Coffee Shop : In Z gens perception ». Dans ARTEPOLIS 8 - the 8th Biannual International Conference (ARTEPOLIS 2020). Paris, France : Atlantis Press, 2021. http://dx.doi.org/10.2991/assehr.k.211126.024.
Texte intégralRapports d'organisations sur le sujet "Relationship coffees"
1
Dzebo, Adis, et Kevin M. Adams. The coffee supply chain illustrates transboundary climate risks : Insights on governance pathways. Stockholm Environment Institute, avril 2022. http://dx.doi.org/10.51414/sei2022.002.
Texte intégralRésumé :
The interconnections between countries in a globalizing world continue to deepen and are central to the modern international economy. Yet, governance efforts to build resilience to the adverse risks and impacts of climate change are highly fragmented and have not sufficiently focused on these international dimensions. Relationships between people, ecosystems and economies across borders change the scope and nature of the climate adaptation challenge and generate climate risks that are transboundary (Challinor et al., 2017). Climate impacts in one country can create risks and opportunities – and therefore may require adaptation – in other countries, due to cross-border connectivity within regions and globally (Hedlund et al., 2018). These Transboundary Climate Risks (TCRs) may develop in one location remote from the location of their origin. This dynamic necessitates examining the governance structures for managing climate change adaptation. For example, with regard to trade and international supply chains, climate change impacts in one location can disrupt local economies and vulnerable people’s livelihoods, while also affecting the price, quality and availability of goods and services on international markets (Benzie et al., 2018). Coffee is one of the most traded commodities in the world with an immensely globalized supply chain. The global coffee sector involves more than 100 million people in over 80 countries. Coffee production and the livelihoods of smallholder coffee farmers around the world are at risk due to climate change, threatening to disrupt one of the world’s largest agricultural supply chains. The coffee supply chain represents an important arena for public and private actors to negotiate how resource flows should be governed and climate risks should be managed. Currently, neither governments nor private sector actors are sufficiently addressing TCRs (Benzie & Harris, 2020) and no clear mandates exist for actors to take ownership of this issue. Furthermore, the United Nations Framework Convention on Climate Change (UNFCCC), the main body for climate change policy and governance, does not provide any coherent recommendations on how to manage TCRs. This governance gap raises questions about what methods are likely to effectively reduce climate risk and be taken seriously by coffee market stakeholders. This policy brief explores different ways to govern TCRs, and how public and private actors view their effectiveness and legitimacy. Focusing on the Brazilian-German coffee supply chain, the brief presents a deductive framework of five governance pathways through which TCRs could be managed. It is based on 41 semi-structured interviews with 65 Brazilian and German public and private experts, including roasters, traders, cooperatives, associations and certification schemes, as well as government ministries, international development agencies, international organizations and civil society representatives.
2
Avis, William. Value for Money of Different CSO Delivery Options. Institute of Development Studies, juin 2022. http://dx.doi.org/10.19088/k4d.2022.087.
Texte intégralRésumé :
Value for Money (VfM) is a concept that broadly defines how to maximise and sustain equitable and quality outputs, outcomes and impact for a given level of resources. VfM is a frequently misunderstood term, often associated with complex economic analysis methods. The literature reviewed in this report shows no clear consensus concerning how VfM should be defined. This rapid literature review collates available literature on the value for money of different CSO delivery options. It draws on a diverse range of sources from academic and grey literature. The review draws heavily on a number of sources including Coffey (2015), Laws and Valters (2021) and INTRAC (2020).Despite a range of definitions of VfM being developed and refined, there exist a dearth of detailed attempts to understand how best to conceptualise, measure and manage VfM for programmes which aim to be adaptive.How VfM is interpreted continues to evolve, for example, the Independent Commission for Aid Impact has broadened how VfM is assessed by requiring different types of accountability and transparency commitments to ensure that CSOs use funding responsibly (ICAI, 2018).The availability of VfM evidence across many funding arrangements is lacking or incomplete. Additionally, while the effectiveness and impact of specific funding mechanisms was typically explored and assessed in the literature, the relationship between the design and execution of the broader funding arrangement in relation to VfM was usually inferred rather than explicitly assessed.