Volume 1, No. 1, June 2015 - IJFE (International Journal of Food Engineering)

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Please send your full manuscript to: ijfe@ejournal.net

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1. How to submit my research paper? What’s the process of publication of my paper?
The journal receives submitted manuscripts via email only. Please submit your research paper in .doc or .pdf format to the submission email: ijfe@ejournal.net.
You’ll be given a paper number if your submission is successful. Your paper then will undergo peer review process
2. Can I submit an abstract?
The journal publishes full research papers. So only full paper submission should be considered for possible publication. Papers with insufficient content may be rejected as well, make sure your paper is sufficient enough to be published...[Read More]

Home > Published Issues > Volume 1, No. 1, June 2015 >

Article#	Article Title & Authors (Volume 1, No. 1, June 2015)	Page

1	Characterization of Soybean Cultivars Genetically Improved for Human Consumption Aline Andressa Rigo, Alice Maria Dahmer, Clarice Steffens, Juliana Steffens, and Mercedes Concórdia Carrão-Panizzi	1
2	Effects of Salt, Blood Concentration and Cooking Temperature on the Quality of Edible Blood Gel Aree Innun	8
3	Greek-Style Yogurt and Its Application in Cheesecake Chanokphat Phadungath	13
4	Effect of Different Solvents on Phytosterols and Antioxidant Activity of Cocoa Beans Norhayati Hussain and Roiaini Mohamad	18
5	Effect of Food Thermal Processing on Allergenicity Proteins in Bombay Locust (Patanga Succincta) Pharima Phiriyangkul, Chutima Srinroch, Chantragan Srisomsap, Daranee Chokchaichamnankit, and Phaibul Punyarit	23
6	Effect of Acid Hydrolysis on the Characteristics of Andrographolide-Loaded Arrowroot Starch Nanoparticles Christina Winarti, Nur Richana and Titi Candra Sunarti	29
7	Ascorbic Acid and Potassium Aluminum Sulfate Solutions in Shelf-Life of Philippine Banana Lakatan (Musa acuminata) Species Liwayway H. Acero	34
8	Bread towards Functional Food: An Overview U. K. Ibrahim, R. M. Salleh, and S. N. S. Maqsood-ul-Haque	39
9	Survival of Lactobacillus Spp. in Fruit Based Fermented Dairy Beverages T. Ozcan, L. Yilmaz-Ersan, A. Akpinar-Bayizit, B. Delikanli, and A. Barat	44
10	Combination of Chitosan Coating and Ultraviolet-C Irradiation for Reducing Escherichia Coli and Salmonella Sp. on Asparagus Spears J. Poubol, P. Phiriyangkul, and P. Boonyaritthongchai	50
11	Kefir as a Probiotic Dairy Beverage: Determination Lactic Acid Bacteria and Yeast Merih Kıvanç and Evrim Yapıcı	55
12	Antifungal Effect of Aloe Vera Gel on Penicillium Citrinum in Culture Media and UF Cheese Kazhal Sajadi and Samira Bahramian	61
13	A Framework for a More Efficient Approach to Food Waste Management Guillermo Garcia-Garcia, Elliot Woolley, and Shahin Rahimifard	65