ISSN 1981-6723 on-line version



Scope and Policy

The Brazilian Journal of Food Technology (BJFT) is an electronic three-monthly publication with free access, aimed at publishing the results of original research that contribute significantly to knowledge in the areas of food science, technology and engineering. Manuscripts with national and/or international scope presenting new concepts or experimental approaches, and which are not merely repositories of scientific data, will be accepted.

The journal publishes original articles, scientific notes and review articles in Portuguese, English and Spanish. Submission of a manuscript presupposes that the same content has not been published or is under analysis for publication in any other divulging vehicle.

Papers specifically contemplating analytical methodologies will be accepted so long as they are innovative or provide significant improvement to existing methods. Papers that only present the analytical results of industrialized and/or regional products, with no control or description of the processing conditions involved, will not be accepted. Papers aimed essentially at commercial propaganda or whose results merely reinforce widely divulged and accepted concepts will also not be accepted.

The BJFT is edited by the Institute of Food Technology - ITAL, which is subject to the São Paulo Agro-business Technology Agency of the Secretariat of Agriculture and Supply of the State of São Paulo, Brazil. The articles are made available in pdf at the electronic address of the Journal annexed to the site


Those who made effective intellectual or scientific contributions to the work are considered to be authors. If of interest to the authors, other collaborators, such as, for example, suppliers of consumables and samples, or sponsors, can be cited in the acknowledgements. With respect to the Journal, the corresponding author is responsible for the work, and should provide information about the contribution of each co-author to the development of the study presented. In order to submit an article, or at any moment during the review process wish to modify the authorship, all the authors should sign the Term of Responsibility and Transference of Author Rights, and send it to the Brazilian Journal of Food Technology.


Term of Responsibility and Transference of Author Rights
By signing the "Term of Responsibility and Transference of Author Rights", the authors are pledging the following:

  • the work was not submitted for publication in any other periodical;
  • they agree to the submission of the work and to the name indicated as the Corresponding Author;
  • they concede the author rights to the BJFT, and the author(s) are prohibited from reproducing the whole text or any part of it in any other place or divulging medium, be it printed or electronic.


Form and preparation of manuscripts



Papers published in the BJFT are classified into three categories:

1.1 SCIENTIFIC PAPERS: These are papers that include the methodology used, final results and conclusions obtained from original research, structured and documented such that they can be reproduced with margins of error equal or inferior to the limits indicated by the author.

1.2 SCIENTIFIC NOTES: These are partial reports of original research, whose relevance justifies anticipated publication. The structure should follow the same pattern as scientific papers and they can subsequently be published in the complete form as scientific papers.

1.3 REVIEW PAPERS: These are complete, integrated and critical descriptions of a research theme, based on documented literature, including conclusions about the available knowledge. Normally the Scientific Editor requests such articles from experienced researchers on subjects chosen by the Editorial Board.  Nevertheless, non-requested articles may be accepted if judged to be of interest.

Manuscripts of national and/or international interest that present new concepts or experimental approaches, and which are not just repositories of scientific data, will be accepted. Papers specifically contemplating analytical methodologies will be accepted for publication if they are innovatory or provide significant improvements to existing methods. Papers only including the results of the analyses of industrialized and/or regional products, with no control or description of the processing conditions involved, and those aimed essentially at commercial propaganda or whose results serve only to reinforce widely divulged and accepted concepts, will not be accepted for publication.

Scientific papers and notes may be presented in Portuguese, English or Spanish, complying with the following norms:


  • Microsoft Word 98 text editor or more recent.
  • Arial 12 source with double spacing between the lines.
  • A4 page format (210 x 297mm) with 2cm margins.
  • All the lines and pages of the manuscript should be numbered in sequence.
  • The paper should include no more than 20 pages for scientific papers or 9 for scientific notes, including figures and tables.


All scientific papers and notes should include the following items:

  • TITLE - When in Portuguese or Spanish, accompanied by the English version.
  • SUMMARY - When in Portuguese or Spanish, accompanied by the Summary in
    English. When in English, accompanied by the Resumo in Portuguese.
  • KEYWORDS - When in Portuguese or Spanish, accompanied by the keywords in

3.1. TITLE: This should be clear, concise and represent the subject of the paper. It should be written in capital letters, not exceeding 150 characters (including spaces).

3.2. AUTHORS & AFFILIATION: The full, complete names of the authors should be provided plus their affiliation (Institution/Department, city, state, country) and electronic address. The corresponding author should indicate his name using the electronic correspondence symbol and include his full postal address.

3.3. SUMMARY: This should include the objective(s), material & methods (only information essential to understand how the results were obtained), the more significant results and the conclusions of the study, containing no more than 2000 characters (including spaces). For papers in English, include the resumo in Portuguese.
3.4. KEYWORDS: These should be included immediately after the Summary and Resumo, up to 6 words indicating the contents of the paper.

3.5. INTRODUCTION: This should bring together information to give a clear definition of the problem studied, making reference to current bibliography, preferably to indexed periodicals, allowing the reader to situate the work and justifying its publication. With the idea of giving value to the Journal, whenever pertinent, the citation of articles published in the BJFT is suggested.

3.6. MATERIAL & METHODS: These should make it possible to repeat the work undertaken. The methodology employed should only be written in detail when dealing with the development or modification of a method. In the latter case, the modification made should be emphasised. All methods should be accompanied by their references.

3.7. RESULTS & DISCUSSION: The results should be presented and interpreted, giving emphasis to the important points, which should be discussed based on current knowledge. Avoid duplicating the presentation of results in tables and figures. Whenever possible, the results should be statistically analysed.

3.8. EQUATIONS AND UNITS: Numbering of the equations should be according to their appearance in the text, and the number should appear between brackets near the right-hand margin. The International System (IS) of units should be used with the respective abbreviations. Amounts expressed in other unit systems will not be accepted.

3.9. TABLES & FIGURES: These should be numbered with Arabic algorithms in the order they are mentioned in the text. The titles should be immediately above tables and immediately below figures, and should not contain units. The units should be between brackets in the tables and figures. The tables should be inserted in the body of the manuscript soon after being mentioned. Photographs should be designated as figures.

The tables should be edited using the resources of the text editor designated for this purpose, using only horizontal borders. They should be self-explanatory, easy to read and to understand.

Figures should be presented in the dimensions in which they will be published. They should be used, preferably, to highlight the more expressive results and should not repeat information contained in tables. They should be presented in a form that allows for clear visualisation and interpretation of their content. The captions should be short, self-explanatory and without borders. The fact that the publication is electronic implies that the Figures should be in colour, in order to be expressively interpreted.

3.10. ABBREVIATIONS: Abbreviations should be avoided. If used they should be defined the first time mentioned. Abbreviations should not appear in the title, nor, if possible, in the summary.

3.11. CONCLUSIONS: The essence of the discussion of the results should be presented in this item, which proves or otherwise the hypothesis of the work or highlights the importance or contribution of the results to the advance of knowledge. This item should not be confused with the summary, nor represent a summary of the discussion.

3.12. ACKNOWLEDGEMENTS: These are optional.


3.13.1 Citations in the text

Bibliographic citations are only cited in capital letters when appearing between brackets, and the expression et al. should be used for references with more than 2 authors. More than one reference by the same author should be differentiated using small letters in sequence, placed immediately after the year of publication. For the citation of citations, the expression "apud" should be used immediately after the year of publication, followed by an indication of the secondary source actually consulted.


"Hardshell" characterises the impermeability of the tegument (BOURNE, 1997).

Guerrero & Alzamorra (1998) obtained a good fit for the model. These results are in agreement with those found for other products (CAMARGO e RASERAS, 2006; LEE e STORN, 2001).

Vindiola et al. (1996) discovered that the reduction in growth as a function of this element was significant. As a counterpart the gene expression increased (ANDREWS et al., 2004; GUGLIELMINETTI et al., 2005).

In addition, opportunities exist to create new markets for recyclable raw materials derived from agricultural products, in the production of films (TANADA-PALMU e GROSSO, 2002a,b).
With respect to this subject, the words of Silva are enlightening (1986 apud CARNEIRO, 1981).

3.13.2 References

The list of references should follow the norms established by the Brazilian Technical Norms Association (ABNT), Norm: NBR 6023 of August, 2002, in the following way:

- Books, manuals and leaflets as a whole

Surname and first name initials of the author (names of more than 1 author should be separated by a semi-colon). Title: subtitle. Edition (nº. ed.), Publication location: Editor, publication date. Number of pages.


EVANGELISTA, J. Tecnologia de alimentos.  2. ed.  São Paulo:  Atheneu,  2008. 680 p.
GARTI, Nissim (Ed.).  Delivery and controlled release of bioactives in foods and nutraceuticals.   Boca Raton:  CRC Press, 2008. 478 p.

HOROWITZ, W. (Ed.). Official methods of analysis of the Association of Official Analytical Chemists. 18th.ed. Gaithersburg, Maryland: AOAC, 2010. 1v.

FIRESTONE, D. (Ed.). Official methods and recommended practices of the American Oil Chemists Society. 6th.ed. Illinois: AOCS. 2009. 1v.

Electronic references

SZEMPLENSKI, T. Asseptic packaging in the United States. 2008. Available at: <>. Accessed on: 19 May 2008.

Chapters of books

AUTHOR OF CHAPTER. Title of chapter. In: AUTHOR OF BOOK. Title of book. Edition. City where published: Publisher, date. Chapter, first-last pages of part.


ZIEGLER, G. Product design and shelf-life issues: oil migration and fat bloom. In: TALBOT, G. (Ed.). Science and technology of enrobeb and filled chocolate, confectionery and bakery products. Boca Raton: CRC Press, 2009. chap. 10, p. 185-210.

Theses, dissertations and end of course papers

AUTHOR. Title. Year. Number of sheets. Category (Degree and area) - Unit of Institution, Institution, City.


CARDOSO, C. F. Avaliação do sistema asséptico para leite longa vida em embalagem flexível institucional do tipo Bag-in-box. 2011. 160 s. Dissertation (Doctorate in Food Technology) - Faculty of Food Engineering, State University of Campinas, Campinas.

Papers in periodicals

AUTHOR OF PAPER. Title of paper. Title of Periodical (in full), City where published, volume, number, first-last pages, year published.


KOMITOPOULOU, Evangelia; GIBBS, Paul A. The use of food preservatives and preservation. International Food Hygiene, East Yorkshire, v.22, n.3, p. 23-25, 2011.

Paper presented in event

AUTHOR. Title of paper presented, followed by the expression In:, NAME OF EVENT, number of event (if exists), year and city where event occurred. Title of document (annais, proceedings, thematic topic, etc.), location: publisher, date of publication. First-last pages of part referenced.



ALMEIDA, G. C. Seleção classificação e embalagem de olerícolas. In: SIMPÓSIO BRASILEIRO DE PÓS-COLHEITA, 2., 2007, Viçosa. Annais... Viçosa: UFV, 2007. p. 73-78.


MARTARELLO, V. D. Balanço hídrico e consumo de água de laranjeiras. In: CONGRESSO INTERINSTITUCIONAL DE INICIAÇÃO CIENTÍFICA, 5., 2011, Campinas. Annais...  Campinas: IAC; ITAL, 2011. 1 CD-ROM.

LUIZ, M. R.; AMORIN, J. A. N.; OLIVEIRA, R. Bomba de calor para desumificação e aquecimento do ar de secagem. In: CONGRESSO IBEROAMERICANO DE ENGENHARIA MECÂNICA, 8., 2007, Cusco. Electronic anais... Cusco: PUCP, 2007. Available at: < >. Accessed on: 28 oct. 2011.

Technical norms

REGULATORY ORGAN. Number of norm: title of norm. Location (city), year, number of pages (optional).

ASTM INTERNATIONAL. D 5047-09: standard specification for polyethylene terephthalate film and sheeting. Philadelphia, 2009. 3p.

ASSOCIAÇÃO BRASILEIRA DE NORMAS TÉCNICAS. NBR 15963: alumínio e suas ligas - chapa lavrada para piso - requisitos.  Rio de Janeiro, 2011.  12p.


Papers submitted for publication in the BJFT are previously evaluated by the Editors and/or Associate Editors and, depending on the general quality of the work, returned to the Authors for adjustments or with the justification for rejection, or sent for review to two ad hoc Reviewers and subsequently to one member of the Editorial Commission, who will recommend the publication or rejection of the paper to the Editor. The whole process is a blind review. In the case of possible publication, the resulting reviews are sent to the Authors for them to verify the suggestions and carry out any pertinent modifications, which should be inserted in the text in a different colour, so as to stand out. In the case of discordance between the reviews the Editor will make the final decision, and may indicate another Reviewer or Editorial Commission member if deemed necessary. There is no limit to the number of reviews, this being an interactive process whose duration will depend on the agility of the reviewers in emitting their reviews and of the authors in returning the revised article.

The following items are considered by the Reviewers and/or Editorial Commission members in their evaluations:

  • Conforms to the BJFT publication norms;
  • Relevance to the area of Food Science, Technology and Engineering, clearly discussed and reflecting the novelty/originality of the work;
  • Absence of serious errors in the methodology, discussion and conclusions;
  • A wide-reaching scope, papers with regional or local outreach being rejected unless there is unedited originality or innovation that justifies its publication.
  • Citation of the References used (last 5 years).
  • There should not be an excess of citations of event abstracts, books or theses.
  • Orthographic quality, with a clear and objective text.
  • In review articles, the Authors should demonstrate a critical analysis capacity of the theme being presented, not just aggregating summaries of articles, but inserting conclusions on them.

The evaluation by the Reviewers and Editorial Commission members will consider the following items:

  • Title - degree of suitability;
  • Resumo/Summary - briefly and adequately describes the work?
  • Introduction - clearly defines the problem studied?
  • Material & Methods - are they adequate and sufficient to allow for a repetition of the study?
  • Results - adequacy of the form used for presentation and of the Tables/Figures (photos), without repetition of information;
  • Discussion - the important points of the work are discussed in the light of the results? Were the statistical tests adequate to treat the experimental data?
  • Conclusions: are they coherent with the observations made? Were the observations extrapolated to the conclusions?
  • Clarity and objectivity of the text: comment.


Send of the manuscripts

The scientific papers or notes should be sent to the Journal Secretariat on recordable CD, accompanied by one hard copy.

In addition to the manuscript, the author should send, on a separate sheet, the following information (Self-evaluation of the Manuscript form):

  • What was the main objective of your study
  • What is (are) the original aspect(s) of your study
  • Provide information concerning the situation of the study with respect to presenting the results, or otherwise, of research involving the participation of human beings, in accordance with Resolution nº 196/96 of the National Health Council of 10/10/1996.
  • Indicate the names of three experts on the subject, swho are not part of your research group, and who are preferably from other national institutions or from other countries as possible referees

The papers should be clearly assigned for evaluation as "Scientific Papers" or "Scientific Notes".
The Term of Responsibility, signed by the authors, should also be sent (can be accessed at the site of the Journal

Papers published will be charged per diagrammed page, the values being available in the site of the Journal.

The papers should be sent by mail to:
Brazilian Journal of Food Technology
A/C Dra. Eliete Vaz de Faria - Editor-in-chief
Caixa Postal, 139
13.070-178 - Campinas - SP


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