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 The aim of this work is to contribute to the dissemination of knowledge through the publication of scientific papers (unpublished and original articles, reviews and scientific notes) in Portuguese, Spanish or English.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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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|
|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|
|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|