Journal of bioenergy and food science

The Journal of Bioenergy and Food Science is an electronic publication of the Federal Institute of Amapá – IFAP. The aim of this work is to contribute to the  dissemination of knowledge through the publication of scientific papers (unpublished and original articles, reviews and scientific notes) in Portuguese, Spanish or  English.

The editorial board of the journal invites researchers, professionals, undergraduate and postgraduate students to share their experiences with the scientific and  academic community through our electronic journal. With the mission to spread of the knowledge derived from researches and bibliographic reviews, through  publications of both national and international coverage.

The journal maintains an anti plagiarism policy (the manuscripts before they are forwarded to the peer review will be evaluated - CROSS CHECK) after this analysis,  the manuscripts will be forwarded to the evaluation did not present evidence of plagiarism of other works.

The evaluation of manuscripts received is a Double blind peer review type. The published articles with Creative Commons Attribution License type, which permits  unrestricted use, distribution, and reproduction in any medium, provided that the original work is properly cited. This work is licensed under CC BY-SA.

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PERIODICITY: quartely 

AREAS: Agricultural sciences | Food Science | Food Technology | Food Engineering | Nutrition | Biotechnology | Biodiversty | Chemistry | Environmental Science | Interdisciplinary

 eISSN 2359-2710 | DOI 10.18067/jbfs


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Vol 3, No 2 (2016): Journal of bioenergy and food science

Table of Contents

Biotechnology and biodiversity

Antimicrobial activity of extracts of Byrsonima crassifolia roots PDF (Português (Brasil))
Luís Fernando Albarello Gellen, Edgard Henrique Costa Silva 63-71

Agrarian sciences

Seedling emergence of the Lulo (Solanum quitoense LAM.) in storage time function PDF (Português (Brasil))
Uirá do Amaral, Silvio Luís de Carvalho, Isabella Borges Silva, Valdineia Maria dos Santos, Miquéias Gomes dos Santos 72-77

Food Science

Evaluation of tamarind jelly without pectin and pectin from the albedo of yellow passion fruit PDF (Português (Brasil))
Florisvaldo Gama de Souza, Fabrizio da Fonseca Barbosa, Fernando Morais Rodrigues 78-88
Evaluation of stability of blackberry jams conditioned in different packaging materials PDF (Português (Brasil))
Ludmilla Magalhães Carneiro, Caroline Roberta Freitas Pires, Juliana Pinto de Lima, Patrícia Aparecida Pimenta Pereira, Luiz Carlos Oliveira Lima 89-102
Quality index method to evaluate Mapará freshness PDF (Português (Brasil))
Aniely Oliveira Gurgel, Suellen Cristina Rodrigues Souza, Caroline Roberta Freitas Pires 103-112