Vol 6, No 4 (2019)


DOI: http://dx.doi.org/10.18067/jbfs.v6i4

Table of Contents

Food Technology

Production and characteristics of protein hydrolysate from tra fish (Pangasius hypophthalmus) PDF
Son Khanh Trinh, Thuy Linh Nguyen 66-77

Food Science

Evaluation of shelf life of Formosa papaya (Carica papaya L.) minimally processed using coating of cassava starch and essential clove oil PDF (PORTUGUESE)
Felipe Mateus Silva Holsbach, Sandriane Pizato, Nayane Tinno Fonteles, Pâmela Davalos de Souza, Rosalinda Arevalo Pinedo, William Renzo Cortez-Vega 78-96

Food Engineering

Modeling and analysis of economic scenarios of the whey-based carbonated beverage production process PDF (PORTUGUESE)
Weskley da Silva Cotrim, Keyla Cristina Francisco Cotrim, Jamille Coelho Coimbra 97-108

Agrarian sciences

Oxides and oxy-sulphates as sources of micronutrients in the construction of the fertility of an oxisol PDF (PORTUGUESE)
Domingos Paschoal Marcon Tezza Neto, Alvaro José Gomes de Faria, Evandro Alves Ribeiro, Fabriny da Silva Ribeiro, Rubson da Costa Leite, Rubens Ribeiro da Silva 109-118
Overview of soybean cultivation and productivity in Bananal/Cantão Island Protected Area, Tocantins: harvests 2008/2009 to 2015/2016 PDF (PORTUGUESE)
Deny Cesar Moreira, Erich Collicchio, Fábio Brega Gamba 119-131