v. 6 n. 4 (2019): JOURNAL OF BIOENERGY AND FOOD SCIENCE

DOI: https://doi.org/10.18067/jbfs.v6i4

Publicado: 2019-09-30

Food Technology

Production and characteristics of protein hydrolysate from tra fish (Pangasius hypophthalmus)

Son Khanh Trinh, Thuy Linh Nguyen

66-77
- PDF (inglês)

Ciência de Alimentos

Evaluation of shelf life of Formosa papaya (Carica papaya L.) minimally processed using coating of cassava starch and essential clove oil

Felipe Mateus Silva Holsbach, Sandriane Pizato, Nayane Tinno Fonteles, Pâmela Davalos de Souza, Rosalinda Arevalo Pinedo, William Renzo Cortez-Vega

78-96
- PDF (PORTUGUESE) (inglês)

Engenharia de Alimentos

Modeling and analysis of economic scenarios of the whey-based carbonated beverage production process

Weskley da Silva Cotrim, Keyla Cristina Francisco Cotrim, Jamille Coelho Coimbra

97-108
- PDF (PORTUGUESE) (inglês)

Ciências agrárias

Oxides and oxy-sulphates as sources of micronutrients in the construction of the fertility of an oxisol

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
- PDF (PORTUGUESE) (inglês)
Overview of soybean cultivation and productivity in Bananal/Cantão Island Protected Area, Tocantins: harvests 2008/2009 to 2015/2016

Deny Cesar Moreira, Erich Collicchio, Fábio Brega Gamba

119-131
- PDF (PORTUGUESE) (inglês)