Journal of bioenergy and food science
http://periodicos.ifap.edu.br/index.php/JBFS
<div style="text-align: justify;"><p>The Journal of Bioenergy and Food Science is an electronic publication of the Federal Institute of Amapá – IFAP (eISSN 2359-2710) with the aim to contribute to the dissemination of knowledge through the publication of scientific papers (unpublished and original papers, reviews and scientific notes) in Portuguese or English.</p><p><strong>PLAGIARISM DETECTION</strong></p><p>The journal maintains an anti-plagiarism policy (the manuscripts before they are forwarded to the peer review will be evaluated) after this analysis, the manuscripts will be forwarded to the evaluation did not present evidence of plagiarism of other works.</p><p>Plagiarism verification with Crossref Similarity Check (Ithenticate software)</p><p><strong>ARTICLE PROCESSING CHARGES (APC) INFORMATION</strong></p><p>No fee</p><p><strong>OPEN ACCESS</strong></p><p>All papers published in our journals are open access and freely available online, immediately upon publication. This ensures free web access to the results of research and maximum visibility for published papers</p><p><strong>REVIEW PROCESS</strong></p><p>The evaluation of manuscripts is a Double-blind peer review type (National and international reviewers).</p><p><strong>LICENSE (CC-BY-NC-SA)</strong></p><p>The published papers 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-NC-SA.</p><p><a href="https://creativecommons.org/licenses/by-nc-sa/4.0/">More details</a></p><p><strong>SUBJECT AREAS</strong></p><ul><li>Agrarian sciences</li><li>Bioenergy and Biotechnology</li><li>Food Science and Technology</li></ul><strong>PERIODICITY</strong><p>4 issue/year</p><p><strong>Qualis CAPES (Brazil)</strong></p><p>Link to search<br /><a href="https://sucupira.capes.gov.br/sucupira/public/consultas/coleta/veiculoPublicacaoQualis/listaConsultaGeralPeriodicos.jsf">https://sucupira.capes.gov.br/sucupira/public/consultas/coleta/veiculoPublicacaoQualis/listaConsultaGeralPeriodicos.jsf</a></p></div>en-USJournal of bioenergy and food science0000-0000Uso do enxofre nos componentes de produção e qualidade de bulbos de cebola
http://periodicos.ifap.edu.br/index.php/JBFS/article/view/290
<p>A pungência é um dos principais parâmetros que interfere na qualidade do bulbo da cebola, sendo controlada por fatores genéticos, ambiental e nutricional. Quando os fatores genéticos e ambientais são adequados, o uso de fontes de enxofre pode promover a melhoria da qualidade do bulbo. O objetivo deste trabalho foi avaliar os efeitos da aplicação do gesso agrícola como fonte de enxofre nos componentes de produção e qualidade pós-colheita de duas cultivares de cebola sob condição de ambiente úmido com moderada deficiência hídrica. O delineamento experimental foi em blocos casualizados com quatro repetições, em esquema fatorial 5x2. O primeiro fator representa cinco doses de enxofre (S-SO<sub>4</sub><sup>2-</sup>) (0, 50, 100, 150 e 200 kg ha<sup>-1</sup>) e o segundo fator por duas cultivares de cebola (Bella Vista e Bella Catarina). A fonte de enxofre utilizada foi o gesso agrícola (15% S-SO<sub>4</sub><sup>2</sup>). O aumento nas doses de enxofre proporcionou resultados positivos na massa dos bulbos, produtividade, acidez total e pungência de ambas as cultivares de cebola. A maior produtividade foi de 24,5 t ha<sup>-1</sup> obtida através da Bella Catarina com o uso de 200 kg SO<sub>4</sub><sup>2-</sup> ha<sup>-1</sup>. O gesso agrícola como fonte de enxofre e uma alternativa promissora na produção e qualidade da cebola no Sul do Tocantins.</p>Larissa Urzêdo RodriguesTaynar Coelho de Oliveira Tavaresalvaro jose Gomes FariaMarcelo Cruz TomaziRodrigo de Castro TavaresIldon Rodrigues do Nascimento2020-10-042020-10-0474290202010.18067/jbfs.v7i4.290Multi-trait selection of sweet sorghum (Sorghum bicolor (L.) Moench) genotypes for bioenergy production
http://periodicos.ifap.edu.br/index.php/JBFS/article/view/295
<pre>The global demand for fuel from renewable sources has expanded rapidly in recent years and sweet sorghum is a crop with high potential for bioenergy production. This study aimed evaluate the performance of sweet sorghum hybrids belonging to the Embrapa Maize and Sorghum breeding program in different edaphoclimatic regions of Minas Gerais and to identify promising hybrids for bioenergy production, considering multiple traits of sweet sorghum. The study was conducted in two experimental areas of Embrapa Maize and Sorghum, in Sete Lagoas and Nova Porteirinha. A total of 36 sweet sorghum genotypes were evaluated, with 28 experimental hybrids and eight controls. The evaluated traits were: days from planting to flowering, plant height, fresh biomass yield, juice extraction, total soluble solids and tons of Brix per hectare. Analysis of variance, multiple comparison test, the Williams index of selection and the index suggested by Mulamba & Mock were performed. The results demonstrated the existence of genetic variability among the genotypes of sweet sorghum, demonstrating the possibility of selecting high-performance genotypes superior. The selection indexes employed were efficient in the selection of sweet sorghum hybrids with higher agroindustrial performance. It was possible to identify hybrids of sweet sorghum promising for bioenergy production.<strong></strong></pre>Michele Jorge da SilvaPedro César de Olieveira RibeiroRuane Alice da SilvaKarla Jorge da SilvaRobert Eugene SchaffertRafael Augusto da Costa Parrella2020-10-042020-10-0474295202010.18067/jbfs.v7i4.295Design and Modelling of a Milk Cooling and Storage Unit Based on Peltier and PV Panels
http://periodicos.ifap.edu.br/index.php/JBFS/article/view/296
Companies and individual entrepreneurs which takes the milk from dairy storage points and dairy farms to distribute in the city centers, use milk cooling units mounted on pickup chassis. Cooling units are manufactured using stainless steel, 1st class Tungsten Inert Gas welded, with a capacity of 200 to 5000 L, designed to remain no liquids inside. Cooling units are required for milk to be delivered to the customer without losing its freshness, without spoiling on the road, hundreds of kilometers on the vehicle. In this study, a milk cooling and storage unit based on a Peltier element with a capacity of 1000 L was designed. Energy calculations and finite element method was used to analyze the design of the developed model. As a result of the analyzes, it has been concluded that the milk can be cooled by three times less energy consumption with the Peltier Centric Cooling Unit developed.Caner KocMaksut Bars EminogluUgur YegülGökturk Seyhan2020-10-042020-10-0474296202010.18067/jbfs.v7i4.296Risk assessment of heavy metals (chromium, nickel, lead, copper and iron) in fast foods consumed in Isfahan, Iran
http://periodicos.ifap.edu.br/index.php/JBFS/article/view/303
The hazards of heavy metals in fast foods have been evaluated in this study. For this purpose, the carcinogenic and the non-carcinogenic hazards of chromium, nickel, lead, copper, and iron concentrations were measured in 40 fast food samples purchased in 2018 from the restaurants in two districts of Isfahan, Iran.<strong> </strong>The results indicated that in all the tested samples, only the average concentrations of copper are within the permissible limits. For the two groups of children and adults, the highest target hazard quotients for lead were 33.84 and 98.72%, respectively. The cumulative hazard index for all the considered metals in both groups was greater than 1. Of all the heavy metals analyzed in the examined food samples, only chromium (in both age groups) and nickel (in children only) showed an incremental lifetime cancer risk. The concentrations of chromium, nickel, lead, and iron in Mushroom burger, Fried mushrooms, Hamburger with mushroom, and Vegetables pizza were higher than those in other fast foods respectively. Thus, it can be concluded that the mentioned foods are the major sources of heavy metal ingested by human and that their consumption should be closely monitored and managed by the authorities and supervising organizations.Roya Alsadat madanishabnam kermaniMasoud samizahra EsfandiariEbrahim Karamian2020-10-042020-10-0474303202010.18067/jbfs.v7i4.303Determination of anthocyanins content and antioxidant activity from Chicha Morada beer made with purple corn (Zea mays L.)
http://periodicos.ifap.edu.br/index.php/JBFS/article/view/304
Beer is the most preferred alcoholic drink in Latin America. Craft-beer adds novel ingredients such as spices, cereals, fruits, or herbs. Purple corn (<em>Zea mays </em>L.) growth in Andes Peruvian is used to made a typical non-alcoholic drink called “Chicha Morada”. Anthocyanins are responsible of purple coration and have healthy properties for humans acting like bioactive compounds. The current study determined anthocyanins monomeric content (TAC) and antioxidant activity of seeds purple corn, cob purple corn, and Chicha Morada beer by the pH-differential method and DPPH assay, respectively. The total anthocyanin content decreased in the order to cob, seeds, and beer. The antioxidant activities decreased in the order to cob, beer, and seeds. Chicha Morada beer remain have antioxidant activity and bioactive compounds that could affect health positivelyFernando Ajala SpessotoNayane Tinno FontelesSandriane PizatoSergio Sebastian Vega-HerreraJavier Sulivan PAREDES-MURWilliam Renzo Cortez-Vega2020-10-042020-10-0474304202010.18067/jbfs.v7i4.304Morphological characterization of hydrocolloids using scanning electron microscopy and evaluation of their effects in a model system of low-calorie fruit jelly
http://periodicos.ifap.edu.br/index.php/JBFS/article/view/310
It is important to understand the stability of the formed gels and the factors that affect the behavior of these agents in a complex system to impart desirable properties to a new product. The purpose of this paper was to evaluate the morphological structure of gelling agents, LM-pectin, <em>kappa</em>-carrageenan and guar gum and to study the effects of these gelling agents in low-calorie fruit jelly model systems. Scanning electron microscopy (SEM) analysis allowed us to recognize the morphology of the gelling agents of interest, and showed that only the powdered samples of LM-pectin and <em>kappa</em>-carrageenan presented structures that collaborate for the process of gelling. Based on all the information gathered through the analysis of low-calorie fruit jelly modeling systems using the gelling agents studied, we suggest that the best combinations among the formulations tested were those containing concentrations higher or equal than 75% LM-pectin.Reginaldo de Souza MonteiroMichelle Barbosa LimaNey Pinheiro SampaioHygor MezadriOrlando David Henrique dos SantosPatrícia Aparecida Pimenta Pereira2020-10-042020-10-0474310202010.18067/jbfs.v7i4.310