Brazilian Journal of Food Technology

Publication of: Instituto de Tecnologia de Alimentos - ITAL
Area: Ciências Agrárias

ISSN online version: 1981-6723

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Our Mission

Contribute to the development of Food Science and Technology for the benefit of society, publishing the results of original research.

Most recent issue

Brazilian Journal of Food Technology, Volume: 29, Published: 2026

Latest articles

Volume: 29 - Publicado em: 2026-05-15

Phenylketonuria in brazil: a narrative review on treatment and public policies regarding patient and family demands

Volume: 29 - Publicado em: 2026-07-24

Effect of osmotic dehydration on the freeze-drying and hot air-drying process of andean papaya

Volume: 29 - Publicado em: 2026-07-20

Green solvent extraction of oil and phenolic compounds from marolo and soursop seeds: comparative study

Volume: 29 - Publicado em: 2026-07-24

Oxidised tannic acid as a bio-derived crosslinker for densifying amorphous tuna protein films: a chemistry–structure–property approach

Volume: 29 - Publicado em: 2026-07-24

Statistical protocol for nonlinear model selection using cumulative co2 production during alcoholic fermentation by saccharomyces cerevisiae

Volume: 29 - Publicado em: 2026-07-24

Respiration modelling and aptitude of ‘inia ágata’ strawberries as a ready-to-eat fruit under map conditions

Volume: 29 - Publicado em: 2026-07-24

Plant-based yogurt from three local legumes: chemical, microbiological, nutritional and sensorial properties and its lipid profile effects in rats

Volume: 29 - Publicado em: 2026-07-17

Performance of packaging for fruits and vegetables: case study of strawberries

Volume: 29 - Publicado em: 2026-07-17

Functional cookies with blueberry juice (vaccinium corymbosum) and cocoa powder (theobroma cacao): proximate and physicochemical characterization

Volume: 29 - Publicado em: 2026-07-17

Assessing dangke whey as a viable substitute for coconut water in bacterial cellulose production using komagataeibacter xylinus

Volume: 29 - Publicado em: 2026-07-17

Enhancing sustainable fermentation in sparkling wine through yeast microencapsulation

Volume: 29 - Publicado em: 2026-07-06

Obtaining antihypertensive peptides from rapeseed meal through enzymatic hydrolysis: a strategy for the valorization of agro-industrial by-products

Volume: 29 - Publicado em: 2026-07-06

Valorization of surimi wash water for biodegradable edible film development from milkfish, snakehead and skipjack tuna

Volume: 29 - Publicado em: 2026-07-06

Chili oil from hiyung chili: oil matrix, extraction time, and sensory acceptance

Volume: 29 - Publicado em: 2026-07-06

Validation and adaptation of an ion-exchange hplc-dad method for simultaneous analysis of organic acids in artisanal goat coalho cheese

Volume: 29 - Publicado em: 2026-05-08

Vegan and gluten-free biscuits with amazonian peach palm (bactris gasipaes kunth): agroindustrial potential and quality assessment

Volume: 29 - Publicado em: 2026-05-08

Valorization of common bean protein extraction residues: production and characterization of polysaccharide-rich ingredients for food applications

Volume: 29 - Publicado em: 2026-05-08

May spices be detected as starch in meat products? starch quantification in meat products

Volume: 29 - Publicado em: 2026-05-08

Optimization of hemp seed oil extraction and functional testing of its by-product in gluten-free baked goods

Volume: 29 - Publicado em: 2026-04-20

Β-galactosidase innovation using patent data from the wipo patentscope database

Volume: 29 - Publicado em: 2026-04-20

Cured, aged and dried legs of boer and moxotó goats

Volume: 29 - Publicado em: 2026-04-20

Gabiroba (campomanesia pubescens): an analysis of the evolution of bioactive, proximate, and mineral compounds during development

Volume: 29 - Publicado em: 2026-03-30

Sustainable recovery of phenolics from mustard seeds and study of their antioxidant and antimicrobial properties

Volume: 29 - Publicado em: 2026-03-23

Toasted sugarcane bagasse as a sustainable alternative to traditional distillate aging in oak barrels

Volume: 29 - Publicado em: 2026-03-23

Chemical, antioxidant, and sensory profiles of indonesian single-origin arabica coffee with different roast levels and brewing methods

Volume: 29 - Publicado em: 2026-03-16

Meat-derived patties and plant-based meat analogs from brazil: are the labels accurate for protein and lipid content?

Volume: 29 - Publicado em: 2026-03-16

Effect of toasting temperature on the generation of volatile compounds in sugar cane bagasse

Volume: 29 - Publicado em: 2026-03-16

Evaluation of the antimicrobial effect of 14 essential oils against bacterial pathogens from meat processing surfaces

Volume: 29 - Publicado em: 2026-03-06

Assessment of trace elements in soumbara seasoning from the abidjan market (côte d'ivoire)

Volume: 29 - Publicado em: 2026-02-27

Effects of homogenization and storage time on the rheological and sensory properties of creamed honey

Volume: 29 - Publicado em: 2026-02-02

Sodium-reduced bread formulated with seablite (suaeda maritima l. dumort) powder as salt substitution

News

2026-07-24 10:00

The Future of the Scientific Article in the Age of AI

The current model of scientific publishing has ceased to be a...

2026-07-15 14:00

Making research communication more equitable and effective: six levers to support preprint sharing [Originally published in the INASP blog in June/2026]

Although most policymakers and research funders are committed to...

2026-07-01 14:00

How Can SciELO Journals Increase Their Impact?

For many years, the prevailing perception was that scientific...

2026-05-22 11:30

New Version of BrCris Expands the Visibility and Transparency of Brazilian Scientific Research

The new version of the Brazilian Scientific Research Information...

2026-05-08 10:00

Even standing on the shoulders of giants, science is taking a step backward

The text examines the growing perception of a decline in the...

2026-04-29 15:00

Stating the obvious? International indexing boosts submissions and visibility for scientific journals

Although the internationalization of journals published in Brazil...

2026-04-24 14:00

Something big is happening in the global scientific community, and Brazil seems to be left out again

Recent advances in artificial intelligence are reshaping global...

2026-04-01 10:00

“Zombie” and “ghost” references in AI – how they differ and how they arise

Two distinct types. One type is “ghost citations” (reference...

2026-03-20 10:00

Diogenes’ lantern and the researcher’s self-examination: scientific integrity under pressure

Using the metaphor of Diogenes’ lantern, Ricardo Limongi and...

2026-03-13 14:00

Sycophancy in AI: the risk of complacency

Sycophancy is a behavior exhibited by artificial intelligence...

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Instituto de Tecnologia de Alimentos - ITAL Av. Brasil, 2880, 13070-178, Tel 55 19 3743-1762 - Campinas - SP - Brazil
E-mail: bjftsec@ital.sp.gov.br

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