Volume 4, No. 2, June 2018 - 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 4, No. 2, June 2018 >

Article#	Article Title & Authors (Volume 4, No. 2, June 2018)	Page

1	The Drying of Foods and Its Effect on the Physical-Chemical, Sensorial and Nutritional Properties Raquel P. F. Guiné	93
2	Study & Application on the Enzyme-Linked Immunosorbent Assay System of Grain in Southern China Wenhui Li, Jiadong Chen, Li Liu, Huiyong Li, and Ting Xu	101
3	Effect of Roasting on Phenolics Content and Antioxidant Activity of Proso Millet Han Fei, Zheng Lu, Di Wenlong, and Li Aike	110
4	Bread Quality and Alveograph Rheological Properties of Composite Flour Made from Flaxseed and 650 Type Wheat of Strong Quality for Bread Making Georgiana G. Codină and Silvia Mironeasa	117
5	Development of a Quartz Crystal Microbalance with Impedance Measurement with Bio-Gold Nanoparticles for Enhanced Sensitivity Ádám G. Nagy, Nóra Adányi, István Szendrő, George Szakacs, Viktória Bódai, István Lagzi, and Eszter Tóth-Szeles	122
6	Texture Analysis of Freeze Dried Banana Applying Scanning Electron Microscopy Combined with Image Analysis Techniques Facundo Pieniazek and Valeria Messina	127
7	Effect of Dynamic High-Pressure Microfluidization Processing on the Nutritional Components and Antioxidant Activity of Chinese Jujube Juice Wei Zong, Shunhong Wu, and Xiaoyuan Wang	132
8	Comparison of Microwave Vacuum-, Freeze- and Hot-Air Drying by Energy Efficiency and Aroma Composition of Dried Hop (Humulus lupulus) Sándor Ferenczi, Helga Molnár, Nóra Adányi, and Zsuzsanna Cserhalmi	136
9	The Use of Edible Flowers in Human Food: Sensory Analysis of Preparations Natália K. Simoni, Fernanda F. Santos, Thainá A. Andrade, Anna Lúcia C. H. Villavicencio, and Maria Elisabeth M. Pinto-e-Silva	140
10	The Relationship between Neck Circumference and Obesity in Children and Adolescents Nurcan Yabanci Ayhan, Gökcen Iplikçi, M. Elif Öztürk, Nida Tokaç Er, and Hacı Ömer Yilmaz	144
11	GM Food: A Crime against Humanity? Thomas V. Prevenslik	148
12	Storage Life of ‘Fuji’ Apple Stored in the Controlled Atmosphere Container Seokho Park, Cheonwan Park, Jongwoo Park, Dongsoo Choi, Jinse Kim, and Yonghun Kim	153
13	The Effects of Haematococcus Pluvialis Astaxanthin on Streptozotocin-Induced Diabetes in Rats Yongchao Li, Bo Zhang, Qinghua He, and Ruixue Liu	157
14	Resveratrol Ameliorates PM2.5-Induced Detrimental Effects in CHO Cell Chen Guo, Xiaohong Zhao, Shijie Chen, Yanli Zhou, Shengquan Mi, and Ter-Yun Lin	161
15	Changes in Photosynthetic Capacity of Cucumber Seedlings in Response to Different Nitrogen Supply Szilvia Veres, Dávid Setzka, László Zsombik, Tamás Rátonyi, and Péter Makleit	165