(Updated: 2021/06/16)

About the journal

Basic Information

 

The objective of the scientific publication Brazilian Journal of Food Technology is to publish results of original research and technological information that contributed to the dissemination of new knowledge related to food production and assessment in the areas of food science, technology, engineering and nutrition (not clinical). Manuscripts with national and/or international scope presenting new concepts or experimental approaches, and which are not merely repositories of scientific data, are accepted. Original scientific articles, review articles and scientific notes could be published in English.

BJFT is aligned with Open Science practices and supported by Institute of Food Technology (Ital), linked to the Agency for Agribusiness Technology, the Secretariat of Agriculture and Supply of São Paulo State. The first issue was published in 1998, as a result of the evolution of ITAL's endogenous journal, the "ITAL Collection", created in 1965.

The Journal BJFT is an electronic publication in continuous flow (as from 2016) with free access, whose content can be accessed for free online at SciELO and: http://bjft.ital.sp.gov.br/ with no registration.

The short title of the periodical is Braz. J. Food Technol., which should be used in bibliographies, footnotes, captions and bibliographic references.

 

 

Indexed in

 

Articles published in Brazilian Journal of Food Technology are indexed or abstracted by:

Actualidad Iberoamericana
AGRIS - International Information System for the Agricultural Sciences and Technology
CAB Abstracts
Chemical Abstracts (CAS)
Cross Ref
DOAJ - Directory of Open Access Journals
EZB - Electronic Journals Library
FSTA - Food Science and Technology Abstracts
Latindex
ProQuest Research Library
ROAD -  Directory of Open Access scholarly Resources
SciELO - Scientific Electronic Library Online
SciELO Citation Index integrated in the WoS
Science Library Index
Scopus (Elsevier)

 

 

Long-term archiving

 

The Brazilian Journal of Food Technology (BJFT) is committed to ensuring long-term access to all of its digital content. After acceptance, the articles are made available to the public on the BJFT page and on the SciELO website.

 

 

Intellectual Property

 

All the contents of the periodical, with the exception of any part duly identified, are licensed under a Creative Commons License BY - Attribution 4.0 Not Adapted (CC BY 4.0)

The on line journal has open and free access.
 

 

Disclosure

 

The Brazilian Journal of Food Technology periodically issues articles published on social networks such as Facebook (@revistaBJFT), since June 2018 and Twitter (@revistaBJFT), since January 2019. It also produces
journalistic texts for the SciELO in Perspective blog and for other scientific vehicles for dissemination. The altimetry of each article can be followed on the SciELO website.

logo da rede social facebook                            logo da rede social twitter

 

 

Institutional support

 

BJFT is supported by Institute of Food Technology - Ital, linked to the Agency for Agribusiness Technology, the Secretariat of Agriculture and Supply of São Paulo State.

 

 


 

Editorial Board

Editors

 

Editor-in-chief 
Claire I. G. L. Sarantópoulos
Instituto de Tecnologia de Alimentos/DG, Campinas/SP-Brasil

Assistant Editor
Silvia P. M. Germer
Instituto de Tecnologia de Alimentos/FRUTHOTEC, Campinas/SP-Brasil

Area Editor
Leda Coltro – Instituto de Tecnologia de Alimentos/Cetea – Campinas/SP-Brasil
Marta H.  Taniwaki – Instituto de Tecnologia de Alimentos/CCQA – Campinas/SP-Brasil
Mateus Petrarca –Universidade do Porto - REQUIMTE, Faculdade de Farmácia-Porto/Portugal

 

 

Associated Editors

 

Afonso de Liguori Oliveira
Universidade Federal de Minas Gerais/DTIPOA - Belo Horizonte/MG, Brasil

Assis Euzébio Garcia
Instituto de Tecnologia de Alimentos/CETEA - Campinas/SP, Brasil

Begoña Panea Doblado
Centro de Investigación y Tecnología Agroalimentaria de Aragón/Producción y Sanidad Animal – Zaragoza – Espanha

Caciano P. Zapata Noreña
Universidade Federal do Rio Grande do Sul – UFRGS/Ciência e Tecnologia de Alimentos - Porto Alegre/RS, Brasil

Carmen Josefina Contreras Castillo
Universidade de São Paulo/ESALQ/Agroindústria, Alimentos e Nutrição - Piracicaba/SP, Brasil

Cristina Luisa Miranda Silva
Universidade Católica Portuguesa-Porto/Faculdade de Biotecnologia – Porto/Portugal, Portugal

Deborah dos Santos Garruti
EMBRAPA-Empresa Brasileira de Pesquisa Agropecuária / Embrapa Agroindústria Tropical – Fortaleza/CE, Brasil

Elane Schwinden Prudêncio
Universidade Federal de Santa Catarina/Depto. de Ciência e Tecnologia de Alimentos - Florianópolis/SC, Brasil

Eliana Paula Ribeiro 
Instituto Mauá de Tecnologia/Depto. de Eng. Química e Eng. de Alimentos - São Caetano do Sul/SP, Brasil

Fabio Gomes Moura
Universidade Federal do Pará/UFPA/Instituto de Ciências Biológicas – Belém/PA – Brasil

Gabrielle Cardoso Reis Fontan 
Univ. Estadual do Sudoeste da Bahia/Depto. de Tecnologia Rural e Animal - Itapetininga/BA, Brasil

Gerson Lopes Teixeira
Universidade Federal de Santa Catarina/Depto. de Ciência e Tecnologia de Alimentos – Florianópolis/SC – Brasil

Giuseppina Pace Pereira Lima
Universidade Estadual Paulista "Júlio de Mesquita Filho"/UNESP/ Depto. de Química e Bioquímica – Botucatu/SP - Brasil

Ivan Sestari
Universidade Federal de Santa Catarina/Depto. de Ciências Biológicas e Agronômicas – Curitibanos/SC – Brasil

Jane Mara Block
Universidade Federal de Santa Catarina/Depto. de Ciência e Tecnologia de Alimentos - Florianópolis/SC, Brasil

João Batista de Almeida e Silva
Universidade de São Paulo – Escola de Engenharia de Lorena/Biotecnologia, Lorena/SP, Brasil

José Humberto de Queiroz
Universidade Federal de Viçosa/Depto. de Bioquímica e Biologia Molecular - Viçosa/MG, Brasil

Juliano Lemos Bicas
Universidade Estadual de Campinas/FEA/Depto. Ciência de Alimentos - Campinas/SP, Brasil

Klégea Maria Câncio Ramos Cantinho
Universidade Federal do Rio Grande do Norte/Depto. de Oceania e Limnologia - Teresina/PI, Brasil

Marcelo Antonio Morgano
Instituto de Tecnologia de Alimentos/CCQA - Campinas/SP, Brasil

Marco Antonio Trindade
Universidade de São Paulo/FZEA/Depto. de Eng. de Alimentos - Pirassununga/SP, Brasil

Maria Manuel Gil
Escola Superior de turismo e Tecnologia do Mar/MARE-Politécnico de Leiria – Peniche/Portugal, Portugal

Maria Teresa B. Pacheco
Instituto de Tecnologia de Alimentos/CCQA - Campinas/SP, Brasil

Marlon Martins dos Reis
AgResearch Limited/Food and Bio-based Products - Hamilton/ NZ, New Zealand

Marney Pascoli Cereda
Universidade Estadual Paulista "Júlio de Mesquita Filho"/CERAT - Botucatu/SP, Brasil

Miriam Dupas Hubinger
Universidade Estadual de Campinas/FEA/ Depto. de Engenharia de Alimentos - Campinas/SP, Brasil

Nathana Lazzarotto Cristofoli
Universidade do Algarve/DEA/Depto. de Engenharia Alimentar – Faro/Portugal, Portugal

Poliana Cristina Spricigo
Universidade de São Paulo/ESALQ/Produção vegetal - Piracicaba/SP, Brasil

Renato Souza Cruz 
Universidade Estadual de Feira de Santana/Depto. de Tecnologia - Feira de Santana/BA, Brasil

Rogério Souza de Jesus
Instituto Nacional de Pesquisas da Amazônia - Manaus/AM - Brasil

Rosinelson da Silva Pena
Universidade Federal do Pará/FEA/Instituto de Tecnologia - Belém/PA, Brasil

Ruann Janser Soares de Castro
Universidade Estadual de Campinas/FEA/Depto. de Ciência de Alimentos – Campinas/SP – Brasil

Sílvio José Rossi
Universidade Federal da Paraíba/Depto. de Tecnol. Química e Alimentos - João Pessoa/PB, Brasil

 

 

Editorial Advisory Board

 

Airton Vialta
Instituto de Tecnologia de Alimentos/Diretoria Geral - Campinas/SP, Brasil

Cassandra Dalle Mulle Santos
Faculdade da Serra Gaúcha-FSG/Depto. de Nutrição – Porto Alegre/RS, Brasil

Charles Windson Isidoro Haminiuk
Universidade Tecnológica Federal do Paraná/Depto. de Química e Biologia – Curitiba/PR, Brasil

Eduardo Bruno O. Esteves
Universidade do Algarve/ Instituto Superior de Engenharia-Depto. de Engenharia Alimentar – Faro/Portugal

Eliana Rodrigues Machado
Instituto Nacional de Controle de Qualidade de Saúde FIOCRUZ/ Depto. de Química - Rio de Janeiro/RJ, Brasil

Elisabeth Borges Gonçalves
Embrapa Agroindústria de Alimentos/P & D - Rio de Janeiro/RJ, Brasil

Fatih Tarlak
Istanbul Gedik University/Department of Nutrition and Dietetics - Istanbul, Turkey

Felipe Alves de Almeida
Universidade Federal de Juiz de Fora/ Depto. de Nutrição - Governador Valadares/MG, Brasil

Fernanda Ortolan
Instituto Federal de São Paulo/Depto. de Tecnologia de Alimentos – Matão/SP, Brasil

José Alberto D. Rodrigues
Instituto Mauá de Tecnologia/Depto. de Eng. Química e de Alimentos - São Caetano do Sul/SP, Brasil

José Humberto de Oliveira Filho
Inst. Fed. de Educação, Ciência e Tecnologia do Triangulo Mineiro, Unidade I/Setor de Agroindústria – Uberaba/MG, Brasil

Luana Fernandes
Polytechnic Institute of Bragança /School of Agriculture– Bragança / Portugal

Maria de Fátima Filipe Poças
Escola Superior de Biotecnologia Univ. Católica Portuguesa/Embalagem - Porto / Portugal

Maria Eugenia de Oliveira Mamede
Universidade Federal da Bahia/Faculdade de Farmácia, Análises Bromatológicas - Salvador/BA, Brasil

Maria Gabriela Bello Koblitz
Universidade Federal do Estado do Rio de Janeiro/Depto. de Ciência de Alimentos - Rio de Janeiro/RJ, Brasil

Natan de Jesus Pimentel Filho
Universidade Federal de São Carlos/ Centro de Ciência da Natureza - Campina do Monte Alegre/SP, Brasil

Rita de Cássia R. do Egypto Queiroga
Universidade Federal da Paraíba/ Depto. Nutrição - Centro de Ciências da Saúde - João Pessoa/PB, Brasil

Rosemar Antoniassi
Embrapa Agroindústria de Alimentos/ Laboratório de óleos e gorduras - Rio de Janeiro/RJ, Brasil

Rosires Deliza
EMBRAPA- Empresa Brasileira de Pesquisa Agropecuária/Lab. de Análise Sensorial e Instrumental - Rio de Janeiro/RJ, Brasil

 

 

Editorial Production

 

Web Design
Carlos Eduardo S. Domingues
Instituto de Tecnologia de Alimentos/GTI, Campinas/SP-Brasil

Electronic Editing
Editora Cubo

Language Review/ English and Portuguese
Editora Cubo

Bibliographic Revision
Editora Cubo

Executive Editor
Yone Coutinho Costa - ITAL/DG, Campinas/SP-BR

Secretary/Operations Coordinator
Gabriela S. Noronha - ITAL/DG, Campinas/SP-BR

Information Management Analyst
Míriam G. Marquezini - ITAL/CTC, Campinas/SP-BR

Media & Public Affairs Coordinator
Fabiana Sabadini Rezende Niglio - ITAL/CTC, Campinas/SP-BR

Logo Brazilian Journal of Food Technology
Patrícia Citrângulo - ITAL/CETEA, Campinas/SP-BR

Web Suport
GTI - Grupo de Tecnologia da Informação

 

 


 

Instructions to authors

Scope and Editorial Policy

 

The Brazilian Journal of Food Technology (BJFT) is an electronic rolling pass publication with free access, aimed at publishing articles based on results of original research and technological information that contribute significantly to knowledge related to food production and assessment in the areas of food science, technology, engineering and nutrition (not clinical). Manuscripts with national and/or international scope presenting new concepts or experimental approaches, and which are not merely repositories of scientific data, are accepted.

The journal publishes original articles, review articles, and scientific notes. Manuscripts should be written in EnglishSubmission of a manuscript presupposes that the same content has not been published or is under analysis for publication in any other divulging vehicle. The Author(s) is responsible for the article’s content and will be required to provide retractions or corrections, if necessary.

Manuscript submitted for publication in the BJFT is previously evaluated by an Editor and, depending on the general quality of the work, it may be rejected or returned to the Authors for adjustments or sent to two ad hoc Reviewers. The whole process is a blind review. The reviewers’ evaluations are sent to the Associate Editor, who qualifies the manuscript’s pertinence for publication. In case of discordance between the reviewers, other reviewers may be consulted. If the publication is possible, the reviewers and Associate Editor evaluations are sent to the Authors for them to verify the suggestions and carry out any pertinent modifications, which should be inserted in the text highlighted in a different color. There is no limit for the number of revisions, this is an interactive process and it depends on the agility of the Reviewers and the Editor in issuing their evaluations and on the Authors in returning the reviewed article. At the end of the process, the final decision is up to the Editor in Chief or Area Editor to approve or to reject the manuscript publication, subsided by the Associate Editor's recommendation and the reviewers’ evaluation. This peer review system is the self-regulatory mechanism adopted by the Journal to certify the credibility of the researches to be published.

When the work presents research results involving the participation of human beings, in accordance to Brazilian Resolution 466/12 of the National Health Council from Brazil, the project approval number by a Research Ethics Committee must be informed.

Articles are published in order of approval, in the Journal’s online version at http://bjft.ital.sp.gov.br and at the Scientific Electronic Library Online (SciELO).

The Brazilian Journal of Food Technology makes use of the Crossref Similarity Check (iThenticate) tool to assess plagiarism, contributing to the safety of published articles.

The Journal is aligned with Open Science practices and supported by Institute of Food Technology (Ital), linked to the Agency for Agribusiness Technology, the Secretariat of Agriculture and Supply of São Paulo State.

AUTHORSHIP

Authors are considered those with effective intellectual and scientific contribution to the work, participating in its conception, execution, analysis, interpretation or writing of the results, approving its final content. Authorship also implies responsibility for all aspects of the work and a commitment to collaborate in the investigation and resolution of issues related to the accuracy or integrity of any part of the work. If there is interest from the authors, other collaborators who do not meet these requirements, such as suppliers of inputs and samples, those who helped to obtain resources and infrastructure and sponsors, should be mentioned in the acknowledgments section. The order of authorship must be a joint decision of the authors. For the journal, the corresponding author is the responsible for the work and must inform the contribution of each co-author to the development of the study according to the taxonomy CRediT.

With regard to the authors, one expects that they attend the following minimal requirements:

  • to only submit for publication the results of research carried out in an ethical and responsible way, according to the pertinent legislation;
  • to present the results in a clear and honest way, without any type of undue data “fabrication”, falsification or manipulation;
  • to describe the used methods in a clear, non-ambiguous way, such that the results can be confirmed by other researchers;
  • to attend the presupposition that all the authors of the paper contributed individually and truthfully to the carrying out of the research;
  • to attend the presupposition that the article submitted to evaluation is original, with no plagiarism and not published in any other vehicle;
  • to assume the responsibility for the paper submitted / published;
  • to cite and include the due references when using texts and earlier papers of your authorship, avoiding any characterization of auto-plagiarism;
  • to present the results of a single, complex study as a cohesive whole manuscript, instead of fragmenting it into individual manuscripts;
  • to immediately communicate to the editor any error subsequently found in any paper submitted, accepted or published, contributing to the publication of an erratum or retraction when necessary;
  • to attend the presupposition that there is no conflict of interest related to eventual sources of research financing or any other type of relevant conflict.
 

 

Code of Ethics

 

The Brazilian Journal of Food Technology - BJFT journal is committed to ensuring the integrity of the editorial process in all its stages. The journal follows norms and recommendations for ethical and responsibility standards in scientific communication established by national and international institutions, among which are SciELO, Fapesp, CNPq, COPE, CSE.

Editors follow guidelines of COPE – Committee on Publication Ethics and recommend to authors and reviewers the fulfillment of their requirements, concerning their attributions. Editors are responsible for the peer review process within academic impartiality and neutrality. Thus, the BJFT Editors declare that the articles published in this journal are subject to retraction when:

  • There is clear evidence that the published results are not true, whether due to scientific misconduct or unintentional errors/failures;
  • The results have been published previously without a citation/reference, permission, or appropriate justification;
  • There is plagiarism;
  • They report research that does not meet the principles of ethics.

The Journal makes use of the Crossref Similarity Check tool (in partnership with iThenticate) to assess plagiarism, contributing to the safety of published articles.
Considering that the peer review process is essential to ensure the integrity of the scientific publication and that it presupposes the truth, ethics, and responsibility of all those involved, the Reviewers are expected to meet the following minimum requirements:

  • Agree to review only the works in your area of expertise;
  • Respect the confidentiality necessary to the process;
  • Do not use the information obtained in the review process;
  • Declare to the editor any conflict of interest, be it real or potential, refusing to evaluate the work if they feel unable to carry out a fair and impartial review
  • Do not be influenced by different prejudices and commercial interests;
  • Recognize that third-party involvement in the review process is considered to be serious misconduct.

All cases in which suspicion of misconduct or unethical behavior is suspected will be investigated until the conclusion. If the misconduct is confirmed, depending on the involvement of authors, editors, or reviewers, the following actions will be taken:

  • the manuscript evaluation process will be interrupted;
  • BJFT will no longer accept submissions from authors involved in misconduct;
  • the editor will be disconnected from the BJFT Editorial board;
  • the reviewer will no longer be invited to collaborate with the BJFT.
 

 

Form and preparation of manuscripts

 

1. CONTENT AND CLASSIFICATION OF THE DOCUMENTS FOR PUBLICATION

National and international manuscripts presenting new concepts or experimental approaches and not simply scientific data repositories will be accepted. Papers specifically contemplating analytical methodologies will be accepted as long as they are innovative or provide significant improvement to existing methods. “It is at the discretion of the Editors, depending on the subject relevance, the acceptance of works with test results of industrialized products without the information necessary to manufacture them.” Papers aimed essentially at commercial propaganda will not be accepted.

Papers published in the BJFT are classified into these categories.

1.1.ORIGINAL SCIENTIFIC ARTICLES: These are articles that report the methodology, the final results and the conclusions of original research, structured and documented such that they can be reproduced with margins of error equal or below the limits indicated by the author. The work should not have been previously published, except in the preliminary form as a scientific note or a congress abstract.

1.2. REVIEW ARTICLES: These are interrelated extracts from the available literature about a subject that fits into the scope of this journal and which contain conclusions about the available knowledge. They should preferably be based on literature published in the last five years.

1.3. SCIENTIFIC NOTES: These are partial reports of original research which, due to their relevance, justify prior publication. They should follow the same standard as a scientific article and could subsequently be published in the complete form as a Scientific Article.

The manuscripts may be presented in English.

 

2. STYLE AND FORMATTING

2.1. FORMATTING.

- Microsoft WORD 2010 non-protected text editor or better.
- Source - Arial 12. Do not format the text in multiple columns.
- A4 page format (210 x 297 mm), 2 cm margins.
- All the lines and pages of the manuscript should be numbered in sequence.
- Itemizing of the sections and subsections should not exceed 3 levels.
- The number of pages, including Figures and Tables in the text, should not be greater than 20 for Original Scientific and Review Articles or 9 for other types of document. We suggest that the presentation and discussion of the results be as concise as possible.
- Use short phrases.

2.2. UNITS OF MEASUREMENT: The International Unit System (SI) should be used and the temperature should be expressed in degrees Celsius.

2.3. TABLES & FIGURES: These must be numbered with Arabic numbers in the order they are mentioned in the text. Titles must be immediately above tables and immediately below figures, and must not contain units. Units must be between brackets in tables and figures. Tables must be inserted in the manuscript body soon after being mentioned. Photographs should be designated as figures. The location of tables and figures in the text should be identified.

The TABLES should be edited using the resources of the WORD text editor available for this end, using only horizontal lines. They should be self-explanatory and easy to read and understand. Footnotes should be indicated by lowercase superscript letters. First demarcate the columns and then the lines and follow the same sequence for the footnotes.

The FIGURES should preferably be used to highlight the more expressive results. They should not repeat information found in Tables. They should be presented so as to allow a clear visualization and interpretation of their content. The captions should be short, self-explanatory and with no edges. The Figures (graphs, photos, diagrams, etc.) should be in colour and in high definition (300 dpi), so as to be easily interpreted. Figures should be in the form of a JPG or TIF file. Should be sent (File upload) in individual files, separate from the main text, on submitting the manuscript. These individual files should be named according to the figure number. Example: Fig1.jpg, Fig2.tif etc.

2.4. EQUATIONS: The equations should appear in an editable form and only in the text, that is, they should not be presented as figures or sent in separate files.

We recommend the use of MathType or Equation Editor of the MS Word type to present equations in the text. Do not mix the tools MathType or Equation Editor in the same equation or mix these resources to insert symbols. Also do not use MathType or Equation Editor to present simple variables in the manuscript text (e.g., a=b2+c2), Greek letters and symbols (e.g., α, _∞, ∆) or mathematical operations (e.g., x, ±, ≥). Whenever possible, when editing the manuscript text, use the tool “insert symbols”..

They should be cited in the text and numbered in increasing sequential order, in Arabic numerals between parentheses, close to the right hand margin.

2.5. ABBREVIATIONS AND ACRONYMS: When strictly necessary, abbreviations and acronyms should be defined the first time they are mentioned. Do not use non-standardized acronyms unless they appear more than 3 times in the text. Abbreviations and acronyms should not appear in the Title, nor, if possible, in the Abstract or Keywords.

2.6. NOMENCLATURE: Reagents and ingredients: preferably use the international nonproprietary name (INN), that is, the official generic name.

Names of species: use the complete name of the genus and species, in italic, in the title (if present) and for the first mention in the manuscript. Subsequently, the first letter of the genus followed by the complete name of the species can be used.

 

3. STRUCTURE OF THE ARTICLE

3.1. COVER PAGE: title, running head, authors/affiliation (It should be submitted as Title Page).

TITLE: This must be clear, accurate, concise and identify the main topic of the work. Try to use words usable for indexing and search. Avoid commercial names and abbreviations. If numbers need to be used, these and their units should come in full. Gender and species should be written in full and italic: the first letter capitalized for the genus and lower case for the species. Include city or country names only when results can not be generalized to other locations. It must be written in capital letters, not exceeding 150 characters, including spaces.

RUNNING HEAD: This should be written in uppercase and not exceed 50 characters, including spaces.

AUTHORS & AFFILIATION: Those who made effective intellectual and scientific contributions to the work are considered to be authors, as they have participated in the conception, execution, analysis as well as in the writing or interpretation of the results. All authors must approve the final content of the work. If of interest to the authors, other collaborators, such as, for example, sample suppliers and sponsors, can be cited in the acknowledgement section. The corresponding author is responsible for all the communication with the Journal and should provide information about the contribution of each co-author to the development of the study presented.

The complete names of the authors should be supplied in full, followed by their complete affiliation (Institution/Department, city, state or county, country) and electronic address (e-mail). The name of the corresponding author should be indicated, together with the full address for postage purposes.

For the corresponding author:

Complete name (*corresponding author)
Institution/Department (Complete name of the Affiliated Institution when research was carried out)
Full postal address (Address/ postal code / City / State or County / Country)
Telephone
e-mail

For co-authors:

Complete name
Institution/Department (Complete name of the Affiliated Institution when research was carried out)
Address (City / State or County / Country)
e-mail

3.2. MAIN DOCUMENT: title, abstract, keywords, text of the article with the identification of figures and tables

Original scientific articles and scientific notes must contain the following topics: Title; Abstract; Highlights; Keywords; Introduction, with literature review; Material and Methods; Results and Discussion; Conclusion; Acknowledgements (if any) and References.

Review articles must contain the following topics:  Title; Abstract; Highlights; Keywords; Introduction and development (free); Conclusion; Acknowledgements (if any) and References.

TITLE: This must be clear, accurate, concise and identify the main topic of the work. Try to use words usable for indexing and search. Avoid commercial names and abbreviations. If numbers need to be used, these and their units should come in full. Gender and species should be written in full and italic: the first letter capitalized for the genus and lower case for the species. Include city or country names only when results cannot be generalized to other locations. It must be written in capital letters, not exceeding 150 characters, including spaces.

ABSTRACT: This must include the objective(s), material & methods (only information essential to understand how results were obtained), the more significant results and the study conclusions, containing no more than 2000 characters (including spaces). Do not use abbreviations or acronyms.

HIGHLIGHTS: To give the article greater visibility and attractiveness, the journal publishes the article's Highlights. They must contain 3 topics, each with up to 90 characters (including spaces). Each topic should describe an important conclusion or result of the study, presented in the form of a sentence. Highlights must come after the Abstract.

KEYWORDS: A minimum of 6 up to a maximum of 10 words should be included immediately after the Resumo and Abstract, which indicate the content of the work and allow for its recovery in literature searches. Do not use terms that appear in the title. Use words that allow the retrieval of the article in comprehensive searches. Avoid plural terms and multiple concepts (with "and" and "of"), as well as abbreviations, with the exception of those well-established and known in the field.

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

MATERIAL & METHODS: This item must make it possible to reproduce the presented research. The employed methodology must only be written in detail when dealing with development or modification of a method. In the latter case, the modification must be emphasized. All methods must be accompanied by their references.

RESULTS & DISCUSSION: The results must 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 must be statistically analyzed.

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

FUNDING AGENCY: Researchers who have received support from funding agencies must indicate in the publication the complete identification, including their name, country, grant number and year. Example: grant #aaa/nnnnn-d, São Paulo Research Foundation (FAPESP).

ACKNOWLEDGEMENTS: Contributors who do not meet the criteria for authorship should receive acknowledgments. However, they should consent to their name appearing in the publication. Thanks to people or institutions are optional.

REFERENCES: The Brazilian Journal of Food Technology adopts, since 2019, the style of citations and bibliographical references of the American Psychological Association - APA. The full rule and tutorials can be found at http://www.apastyle.org.

The list of references should firstly be written in alphabetical order and then in chronological order, if necessary.

The names of all authors should be listed in the references, so it is not allowed to use the expression "et al.”. This expression must be used only in-text citation.

In-text citation

The bibliographic citations inserted in the text must be done according to the "Author Data" system.

Examples:

1. Only one author: Silva (2017) or (Silva, 2017)
2. Two authors:  Costa & Silveira (2010) or (Costa & Silveira, 2010) 
3. Three or more authors: (Nafees et al., 2014)
4. Author entity: (Sea Turtle Restoration Project, 2006)

In the case of author entity citation, it is mentioned the complete name:
(American Dietetic Association, 1999)

Citation of several documents of the same author, published in the same year, are distinguished by the addition of lowercase letters, in alphabetical order, after the date and without space, according to the list of references.

Examples:

According to Reeside (1927a)
(Reeside, 1927b)

The list of references should follow the established by the American Psychological Association - APA, as follows (https://awc.ashford.edu/cd-apa-reference-models.html):

- Periodical publication (Journal articles)

Dumais, S. A., Rizzuto, T. E., Cleary, J., & Dowden, L. (2013). Stressors and supports for adult online learners: Comparing first- and continuing-generation college students. American Journal of Distance Education, 27(2), 100-110. https://doi.org/10.1080/08923647.2013.783265

Reitzes, D. C., & Mutran, E. J. (2004). The transition to retirement: Stages and factors that influence retirement adjustment. International Journal of Aging and Human Development, 59(1), 63-84. Retrieved from http://journals.sagepub.com/home/ahd

Spagnol, W. A., Silveira Junior, V., Pereira, E., & Guimarães Filho, N. (2018). Monitoramento da cadeia do frio: novas tecnologias e recentes avanços. Brazilian Journal of Food Technology, 21, e2016069. Recuperado em 03 de dezembro de 2018, de http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1981-67232018000100300&lng=en&nrm=iso&tlng=pt

Leão, P. R. P. d., Medina, A. L., Vieira, M. A., & Ribeiro, A. S. (2018).
Decomposição de amostras de cerveja com sistema de refluxo para determinação monoelementar por F AAS/AES e determinação multielementar por MIP OES. Brazilian Journal of Food Technology, 21, 1-11.http://dx.doi.org/10.1590/1981-6723.6217

Books (https://blog.apastyle.org/apastyle/book/)

Jans, N. (1993). The last light breaking: Life among Alaska's Inupiat Eskimos. Anchorage, AK: Alaska Northwest Books.

Miller, J., & Smith, T. (Eds.). (1996). Cape Cod stories: Tales from Cape Cod, Nantucket, and Martha's Vineyard. San Francisco, CA: Chronicle Books.
    For a single editor, use "(Ed.)".

Arking, R. (2006). The biology of aging: Observations and principles (3rd ed.). New York, NY: Oxford University Press.

Meilgaard, M., Vance Civillie, G., & Thomas Carr, B. (1999). Sensory evaluation techniques (464 p.). Leeds: CRC Press.  http://dx.doi.org/10.1201/9781439832271

E-book (https://blog.apastyle.org/apastyle/book/)

Chaffe-Stengel, P., & Stengel, D. (2012). Working with sample data: Exploration and inference. https://doi.org/10.4128/9781606492147

Miller, L. (2008). Careers for nature lovers & other outdoor types. Retrieved from http://www.ebscohost.com

- Chapters of books

Haybron, D. M. (2008). Philosophy and the science of subjective well-being. In M. Eid & R. J. Larsen (Eds.), The science of subjective well-being (pp. 17-43). New York: Guilford Press.

Quina, K., & Kanarian, M. A. (1988). Continuing education. In P. Bronstein & K. Quina (Eds.), Teaching a psychology of people: Resources for gender and sociocultural awareness (pp. 200-208). Retrieved from http://www.ebscohost.com/academic/psycinfo.

 - Technical Standards

Associação Brasileira de Normas Técnicas. (2011). Alumínio e suas ligas - Chapa lavrada para piso - Requisitos (ABNT NBR 15963:2011). Rio de Janeiro: Autor.

ASTM International. (2009). Standard specification for polyethylene terephthalate film and sheeting (D5047-17). West Conshohocken: Author.

- Legislation (Ordinances, decrees, resolutions, laws)

Brasil. Ministério da Agricultura, Pecuária e Abastecimento. (2014, fevereiro 21). Regulamenta a Lei no 7.678, de 8 de novembro de 1988, que dispõe sobre a produção, circulação e comercialização do vinho e derivados da uva e do vinho (Decreto nº 8.198, de 20 de fevereiro de 2014).  Diário Oficial [da] República Federativa do Brasil, Brasília.

Brasil. Ministério da Saúde. Agência Nacional de Vigilância Sanitária – ANVISA. (2001, maio 15). Aprova o Regulamento Técnico - Critérios Gerais e Classificação de Materiais para Embalagens e Equipamentos em Contato com Alimentos constante do Anexo desta Resolução (Resolução - RDC nº 91, de 11 de maio de 2001). Diário Oficial [da] República Federativa do Brasil. Retrieved from: http://portal.anvisa. gov.br/documents/10181/2718376/(1)RDC_91_2001_COMP.pdf/ fb132262-e0a1-4a05-8ff7-bc9334c18ad3

European Union. (2014). European Commission’s Directorate General Health and Consumers. Guidance notes on the classification of a United States of America, 108(40), 16819-16824. http://dx.doi.org/10.1073/pnas.1016644108. PMid:21949380

European Union. (2006). Commission Regulation (EC) No 1881/2006 of 19 December 2006 setting maximum levels for certain contaminants in foodstuffs, L 364/5–L 364/24. Official Journal of the European Union, Bruxelas.

- Patents

Flamme, E., & Bom, D. C. (2011). U.S. Patent No. WO 2011/067313, A1. Washington, DC: Patent Cooperation Treaty.

 

EVALUATION PROCESS

Paper submitted for publication in the BJFT is previously evaluated by an Editor and, depending on the general quality of the work, it may be rejected or returned to the Authors for adjustments or sent to two ad hoc Reviewers. The whole process is a blind review. The reviewers’ evaluations are sent to the Associate Editor, who qualifies the manuscript’s pertinence for publication. In case of discordance between the reviewers, other reviewers may be consulted. If the publication is possible, the reviewers and Associate Editor evaluations are sent to the Authors for them to verify the suggestions and carry out any pertinent modifications, which should be inserted in the text highlighted in a different color (or highlighting). There is no limit for the number of revisions, this is an interactive process and it depends on the agility of the Reviewers and the Editor in issuing their evaluations and on the Authors in returning the reviewed article. At the end of the process, the final decision is up to the Editor in Chief or Area Editor to approve or to reject the manuscript publication, subsided by the Associate Editor's recommendation and the reviewers’ evaluation. This peer review system is the self-regulatory mechanism adopted by the Journal to certify the credibility of the researches to be published.

When the study presents results of research involving the participation of human beings in Brazil, the number of the process that approved the project by an Ethics in Research Committee must be informed, in accordance with Resolution n° 466 of October 12th 2012, published in 2013 by the National Health Council of Brazil.

The prior evaluation carried out by the Editors considers: Conformation with the scope and norms of the journal; Relevance of the study; Broadness of the focus; Adequacy and reproducibility of the methodology; Adequacy and recentness of the bibliography and Quality of the written word.

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Publication fee should be consulted on the Journal's website (http://bjft.ital.sp.gov.br/).

The publication process will start after the payment of the publication fee, whose collection and payment instructions will be sent to the correspondent by Editora Cubo as soon as the manuscript is accepted.

Authors' contributions

The BJFT requires authorship and contribution declarations (Term of Responsibility) in the submission of articles to ensure adherence to processes and policies of authorship / contribution. The BJFT has adopted the methodology called Contributor Roles Taxonomy (CRediT) to describe the individual contributions of each author to the work. The taxonomy of CRediT does not determine who qualifies as an author. Authorship is determined by the policy of this journal.

The author who submits the manuscript is responsible for providing the contributions of all authors. All authors of the manuscript should have the opportunity to review and confirm the contributions attributed to them. Each author can be assigned several contributions and a certain contribution can be made by several authors. When several authors play the same role, the degree of contribution should be specified as "main," "equal," or "support."

#

         ROLE

DEFINITION

1

Conceptualization

Ideas; formulation or evolution of overarching research goals and aims.

2

Data curation

Management activities to annotate (produce metadata), scrub data and maintain research data (including software code, where it is necessary for interpreting the data itself) for initial use and later re-use.

3

Formal analysis

Application of statistical, mathematical, computational, or other formal techniques to analyse or synthesize study data.

4

Funding acquisition

Acquisition of the financial support for the project leading to this publication.

5

Investigation

Conducting a research and investigation process, specifically performing the experiments, or data/evidence collection.

6

Methodology

Development or design of methodology; creation of models.

7

Project administration

Management and coordination responsibility for the research activity planning and execution.

8

Resources

Provision of study materials, reagents, materials, patients, laboratory samples, animals, instrumentation, computing resources, or other analysis tools.

9

Software

Programming, software development; designing computer programs; implementation of the computer code and supporting algorithms; testing of existing code components.

10

Supervision

Oversight and leadership responsibility for the research activity planning and execution, including mentorship external to the core team.

11

Validation

Verification, whether as a part of the activity or separate, of the overall replication/reproducibility of results/experiments and other research outputs.

12

Visualization

Preparation, creation and/or presentation of the published work, specifically visualization/data presentation.

13

Writing – original draft

Preparation, creation and/or presentation of the published work, specifically writing the initial draft (including substantive translation).

14

Writing – review & editing

Preparation, creation and/or presentation of the published work by those from the original research group, specifically critical review, commentary or revision – including pre- or post-publication stages.


Financing

The correspondence author must indicate sources of funding for the research project during the submission, indicating the name of the Agency in full, country, scholarship number and year. The authors are responsible for the veracity and accuracy of this data.

 

 


 

Instituto de Tecnologia de Alimentos - ITAL Av. Brasil, 2880, 13070-178 Campinas - SP / Brasil, Tel 55 19 3743-1792 / 3743-1794 - Campinas - SP - Brazil
E-mail: bjftsec@ital.sp.gov.br