Volume 2, No. 2, December 2016 - IJFE (International Journal of Food Engineering)

IJFE News

Submissions

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

Useful Documents

FAQs

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 2, No. 2, December 2016 >

Article#	Article Title & Authors (Volume 2, No. 2, December 2016)	Page

1	Biodegradable Pellets Based on Poly (3-hydroxybutyrate-co-3-hydroxyvalerate)/Poly (vinyl alcohol)/Sugarcane Bagasse: Thermal and Biodegradable Propert Jinchyau Peng, Chia-Yang Wu, Li-Jhen Jheng, and Wai-Bun Lui	84
2	Effect of Chemical Pretreatments on the Physical Properties of Kiwi Raquel P. F. Guiné, Ana Rita F. Roque, Fábio F. A. Seiça, and Cátia E. O. Batista	90
3	Modeling of Silver Migration from Polyethylene Nanocomposite Packaging into a Food Model System Using Response Surface Methodology Maryam Jokar, Katrin Loeschner, and Abdorreza Mohammadi Nafchi	96
4	The Effect of Molecular Sieve Addition on the Thermal Decomposition of Japanese Cedar M. Nakayasu, N. Morita, Y. Kawabata, T. Wajima, and H. Nakagome	103
5	Advances in Super-Saturation Measurement and Estimation Methods for Sugar Crystallisation Process Aniediong M. Umo and Sunday B. Alabi	108
6	Quality Characteristics of Maize Flours and Breads Paula M. R. Correia, Andreia M. Soares, and Carla Brites	113
7	Predictive Model for Post-Seeding Super-Saturation of Sugar Massecuite in a Fed-Batch Evaporative Crystalliser Aniediong M. Umo and Sunday B. Alabi	119
8	A Functional Food Additive: Scolymus Hispanicus L. Flour Dilek Dulger Altiner and Yasemin Sahan	124
9	Biotechnological Methods for the Improvement Cereals Gül Ebru Orhun	128
10	Antioxidant Properties of Fibre Rich Dietetic Chocolate Cake Developed by Jackfruit (Artocarpus heterophyllus L.) Seed Flour J. David	132
11	Antioxidant Properties and Functional Characteristics of Radiation-Processed Fungal Chitosan from Ganoderma tsugae Residue Shih-Jeng Huang, Tsun-Hsien Tung, and Shu-Yao Tsai	136
12	Alpha-Linolenic Acid Production by the Mutant Rhodosporidium toruloides F. Qi, L. Sun, M. L. Zhang, X. Z. Jiang, X. Cao, and J. Z. Huang	140
13	Assessing the Efficacy of Honey in Diabetes Using SD Rats: By Comparing Acacia Honey, Manuka Honey, and Sugar Wonsang Gong, Seoyeon Shin, Seongmin Choi, Minjeong Kim, and Hojin Kim	147
14	Efficient Production of Mastoparan B, a Cationic Venom Peptide, via the Artificial Oil Body-Cyanogen Bromide Purification Platform Feng-Chia Hsieh and Tzyy-Rong Jinn	151
15	Processing Stability of Antioxidant Protein Hydrolysates Extracted from Degreased Walnut Meal Ting Lai, Zehua Lin, Rong Zhang, Xiaolei Guo, Zhonghua Ma, Wenzhen Liao, Jiaoyan Ren, and Xiao Hu	155