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Open-access Brazilian Journal of Food Technology

Publication of: Instituto de Tecnologia de Alimentos - ITAL
Area: Agricultural Sciences
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: 28, Published: 2025

Latest articles

Volume: 28 - Publicado em: 2025-05-09
Physical and chemical properties of pitaya fruits during storage using different packages
Volume: 28 - Publicado em: 2025-05-12
Influence of the preparation method on the bioactive compounds of olive tree leaf tea
Volume: 28 - Publicado em: 2025-04-07
Physicochemical characterization of the fruits of the unconventional food plants (ufp), snake gourd (trichosanthes cucumerina)
Volume: 28 - Publicado em: 2025-04-07
Whipped yogurt with organic panela and coffee: an innovation for the dairy industry
Volume: 28 - Publicado em: 2025-03-24
Sorption isotherms and physical properties of three quinoa varieties grown at two altitudes
Volume: 28 - Publicado em: 2025-03-21
Awareness of irradiated food consumption between brazil and argentina
Volume: 28 - Publicado em: 2025-03-21
Physicochemical characterization and antioxidant potential of plant extracts for use in foods
Volume: 28 - Publicado em: 2025-03-17
Common bean processing to obtain a protein ingredient for the plant-based market
Volume: 28 - Publicado em: 2025-03-21
Effect of two co-microencapsulation methods on the viability of the lactobacillus plantarum atcc 14917 and the release and bioaccessibility of iron
Volume: 28 - Publicado em: 2025-03-14
The impact of freeze drying on the rehydration and enzymatic browning of the avocado variety hass (persea americana mill.)
Volume: 28 - Publicado em: 2025-02-21
Minimally processed lettuces: extending shelf life through packaging and treatment with salicylic acid and calcium chloride solutions
Volume: 28 - Publicado em: 2025-02-17
Detection of adulteration in pasteurized milk using a non-targeted electrochemical methodology
Volume: 28 - Publicado em: 2025-01-27
Which is the shear force that defines the lamb's sensory acceptance?
Volume: 28 - Publicado em: 2025-02-10
Strategies to improve the quality of wheat flour in baking: a review

News

Research Integrity and Human Agency in Research Intertwined with Generative AI
2025-05-07 10:00
Research Integrity and Human Agency in Research Intertwined with Generative AI

Scholarly communication is amid a reconfiguration that, from a...

AI chatbots and the simulation of dialog: what does Bakhtinian theory have to say?
2025-04-30 11:00
AI chatbots and the simulation of dialog: what does Bakhtinian theory have to say?

Proposal of a model for the discursive analysis of interactions...

International Metrics Make Latin American Urban Journals Invisible
2025-04-23 11:30
International Metrics Make Latin American Urban Journals Invisible

Study shows how global scientific evaluation criteria put urban...

Global Science in Danger
2025-03-26 14:00
Global Science in Danger

The current American government is curtailing science in several...

Brazilian researchers launch Guidelines for the ethical and responsible use of Generative Artificial Intelligence (GenAI)
2025-02-05 15:00
Brazilian researchers launch Guidelines for the ethical and responsible use of Generative Artificial Intelligence (GenAI)

Brazilian researchers have launched a guide to the ethical and...

Open Science is still an incipient topic in Business Administration journals
2025-01-15 12:00
Open Science is still an incipient topic in Business Administration journals

Although valuable, the Open Science movement is still extremely...

Where to start with AI in research management [Originally published in the LSE Impact blog in December/2024]
2024-12-20 11:00
Where to start with AI in research management [Originally published in the LSE Impact blog in December/2024]

Generative AI is having a transformative effect on academic work,...

Accessibility in the SciELO Program: current status and future prospects – Part 2
2024-11-14 13:45
Accessibility in the SciELO Program: current status and future prospects – Part 2

The SciELO Accessibility Interdisciplinary Working Group has been...

Accessibility in the SciELO Program: current status and future prospects – Part 1
2024-11-08 13:00
Accessibility in the SciELO Program: current status and future prospects – Part 1

The SciELO Accessibility Interdisciplinary Working Group has been...

New tool to assess equity in scholarly communication models
2024-09-18 09:00
New tool to assess equity in scholarly communication models

The “How Equitable Is It” tool, launched at the OASPA 2024...

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: 28, Published: 2025

Artigos mais
recentes

Volume: 28 - Publicado em: 2025-05-09
Physical and chemical properties of pitaya fruits during storage using different packages
Volume: 28 - Publicado em: 2025-05-12
Influence of the preparation method on the bioactive compounds of olive tree leaf tea
Volume: 28 - Publicado em: 2025-04-07
Physicochemical characterization of the fruits of the unconventional food plants (ufp), snake gourd (trichosanthes cucumerina)
Volume: 28 - Publicado em: 2025-04-07
Whipped yogurt with organic panela and coffee: an innovation for the dairy industry
Volume: 28 - Publicado em: 2025-03-24
Sorption isotherms and physical properties of three quinoa varieties grown at two altitudes
Volume: 28 - Publicado em: 2025-03-21
Awareness of irradiated food consumption between brazil and argentina
Volume: 28 - Publicado em: 2025-03-21
Physicochemical characterization and antioxidant potential of plant extracts for use in foods
Volume: 28 - Publicado em: 2025-03-17
Common bean processing to obtain a protein ingredient for the plant-based market
Volume: 28 - Publicado em: 2025-03-21
Effect of two co-microencapsulation methods on the viability of the lactobacillus plantarum atcc 14917 and the release and bioaccessibility of iron
Volume: 28 - Publicado em: 2025-03-14
The impact of freeze drying on the rehydration and enzymatic browning of the avocado variety hass (persea americana mill.)
Volume: 28 - Publicado em: 2025-02-21
Minimally processed lettuces: extending shelf life through packaging and treatment with salicylic acid and calcium chloride solutions
Volume: 28 - Publicado em: 2025-02-17
Detection of adulteration in pasteurized milk using a non-targeted electrochemical methodology
Volume: 28 - Publicado em: 2025-01-27
Which is the shear force that defines the lamb's sensory acceptance?
Volume: 28 - Publicado em: 2025-02-10
Strategies to improve the quality of wheat flour in baking: a review

News

Research Integrity and Human Agency in Research Intertwined with Generative AI
2025-05-07 10:00
Research Integrity and Human Agency in Research Intertwined with Generative AI

Scholarly communication is amid a reconfiguration that, from a...

AI chatbots and the simulation of dialog: what does Bakhtinian theory have to say?
2025-04-30 11:00
AI chatbots and the simulation of dialog: what does Bakhtinian theory have to say?

Proposal of a model for the discursive analysis of interactions...

International Metrics Make Latin American Urban Journals Invisible
2025-04-23 11:30
International Metrics Make Latin American Urban Journals Invisible

Study shows how global scientific evaluation criteria put urban...

Global Science in Danger
2025-03-26 14:00
Global Science in Danger

The current American government is curtailing science in several...

Brazilian researchers launch Guidelines for the ethical and responsible use of Generative Artificial Intelligence (GenAI)
2025-02-05 15:00
Brazilian researchers launch Guidelines for the ethical and responsible use of Generative Artificial Intelligence (GenAI)

Brazilian researchers have launched a guide to the ethical and...

Open Science is still an incipient topic in Business Administration journals
2025-01-15 12:00
Open Science is still an incipient topic in Business Administration journals

Although valuable, the Open Science movement is still extremely...

Where to start with AI in research management [Originally published in the LSE Impact blog in December/2024]
2024-12-20 11:00
Where to start with AI in research management [Originally published in the LSE Impact blog in December/2024]

Generative AI is having a transformative effect on academic work,...

Accessibility in the SciELO Program: current status and future prospects – Part 2
2024-11-14 13:45
Accessibility in the SciELO Program: current status and future prospects – Part 2

The SciELO Accessibility Interdisciplinary Working Group has been...

Accessibility in the SciELO Program: current status and future prospects – Part 1
2024-11-08 13:00
Accessibility in the SciELO Program: current status and future prospects – Part 1

The SciELO Accessibility Interdisciplinary Working Group has been...

New tool to assess equity in scholarly communication models
2024-09-18 09:00
New tool to assess equity in scholarly communication models

The “How Equitable Is It” tool, launched at the OASPA 2024...

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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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