Basic Information
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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. |
Long-term archiving
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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. |
Copyright
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Once the manuscript is approved, the authors automatically grant an exclusive license to publish the submitted article in electronic format, including photographs that can be used to promote the article through social media. All Brazilian Journal of Food Technology content, except where identified, is licensed under a Creative Commons License CC BY. The on line journal has open and free access. |
Disclosure
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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
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Institutional support
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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. |
Editors
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Editor-in-chief
Assistant Editor
Section Editors
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Associated Editors
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Editorial Advisory Board
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Editorial Production
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Web Design
Electronic Editing
Language Review/ English and Portuguese
Bibliographic Revision
Executive Editor
Secretary/Operations Coordinator
Information Management Analyst
Media & Public Affairs Coordinator
Logo Brazilian Journal of Food Technology
Web Suport
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Scope and Editorial Policy
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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:
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Evaluation Process
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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. The subsequent evaluation by the Reviewers and Editors/ Counsellors considers the originality, scientific quality, relevance, technical aspects of the manuscript including adequacy of the title and quality of the Resumo/Summary, Introduction, Methodology, Discussion and Conclusions, and the clarity and objectiveness of the text. |
Code of Ethics
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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 - Scientific Eletronic Library Online, Fapesp - The Sao Paulo Research Foundation, CNPq - Brazilian National Council for Scientific and Technological Development, COPE - Committee on Publication Ethics, CSE - Council of Science Editors. 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:
The Journal makes use of the Crossref Similarity Check tool (in partnership with iThenticate) to assess plagiarism, contributing to the safety of published articles.
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:
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Form and preparation of manuscripts
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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. 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) For co-authors:
Complete name 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 full name, country, grant number and year. The authors are responsible for the veracity and accuracy of this data. 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)
In the case of author entity citation, it is mentioned the complete name: 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) 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). 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. 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 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. |
Manuscript Submission
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Submission of the article is online by the ScholarOne system, accessing the link: https://mc04.manuscriptcentral.com/bjft-scielo If you are not a user of ScholarOne, open an account in the system via Create an Account on the Log in screen. On opening an account, note the fields marked with “req.” since they are obligatory. If you are a user but have forgotten your password, use the Reset Password on the same screen. If you have any doubts on using the system, use the tutorial (Resources - Help / Site Support) below Log in on the screen. If necessary use the Help button on the upper extreme right of the page. During submission, do not use the back button of the navigator. A cover letter for the manuscript should also be submitted online via ScholarOne, describing the hypothesis/ principal message of the study, what it presents which is unedited, the importance of its contribution to the area in which it fits and its adequacy for the Brazilian Journal of Food Technology. The author must indicate in the Cover Letter when the manuscript results from a dissertation or theses defended.
It is mandatory to include the ORCID of the corresponding author when sending the manuscript. It is recommended that you also include the ORCID of the other authors (ORCID: provides a persistent digital identifier (an ORCID ID) that you own and control, and that distinguishes you from all other researchers - https://orcid.org/). 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."
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. |
Publication fee
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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. |
Publication fee
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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. |
