Vol. 3 No. 2: Journal of Bioenergy and food science, apr/jun, 2016

DOI: https://doi.org/10.18067/jbfs.v3i2

Published: 2016-06-29

Bioenergy and Biotechnology

Antimicrobial activity of extracts of Byrsonima crassifolia roots

Luís Fernando Albarello Gellen, Edgard Henrique Costa Silva

63-71
- PDF (Portuguese (Brazil))

Agrarian sciences

Seedling emergence of the Lulo (Solanum quitoense LAM.) in storage time function

Uirá do Amaral, Silvio Luís de Carvalho, Isabella Borges Silva, Valdineia Maria dos Santos, Miquéias Gomes dos Santos

72-77
- PDF (Portuguese (Brazil))

Food Science and Technology

Evaluation of tamarind jelly without pectin and pectin from the albedo of yellow passion fruit

Florisvaldo Gama de Souza, Fabrizio da Fonseca Barbosa, Fernando Morais Rodrigues

78-88
- PDF (Portuguese (Brazil))
Evaluation of stability of blackberry jams conditioned in different packaging materials

Ludmilla Magalhães Carneiro, Caroline Roberta Freitas Pires, Juliana Pinto de Lima, Patrícia Aparecida Pimenta Pereira, Luiz Carlos Oliveira Lima

89-102
- PDF (Portuguese (Brazil))
Quality index method to evaluate Mapará freshness

Aniely Oliveira Gurgel, Suellen Cristina Rodrigues Souza, Caroline Roberta Freitas Pires

103-112
- PDF (Portuguese (Brazil))