Vol 3, No 2

Journal of Bioenergy and food science, apr/jun, 2016

DOI: http://dx.doi.org/10.18067/jbfs.v3i2

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