Archive Issue's

Table of Contents - Year 2012 | Month: December | volume 2 | Issue 2

Mechanism and manifestation of bacterial quorum sensing in food environment
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1197
Taste producing components in fish and fisheries products: A review
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1306
Antimicrobial, antioxidant and phyto-chemicals from fruit and vegetable wastes: A review
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1210
Effect of freeze-drying and storage on β-carotene and ascorbic acid stability of mango milk shake
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1222
Physico-chemical and sensory evaluation of wines from different citrus fruits of Himachal Pradesh
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1243
Assessment of stability and biopreservative effect of recombinant pediocin CP2
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1375
Production of a herbal wine from Aloe vera gel and evaluation of its effect against common food borne pathogens and probiotics
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1225
Preparation and evaluation of wine from tendu (Diospyros melanoxylon L) fruits with antioxidants
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1438
Comparative studies on Bhatooru fermented with traditional inoculum (malera) and standard starter cultures
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1160
Sequential optimization of xylanase production by an indigenously isolated Acinetobacter species using solid state fermentation
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2136
Ethanol production efficiency of various species of cassava effluents using different inoculants
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1324
Preparation and evaluation of guava-carrot jelly
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1788

@International Journal of Food and Fermentation Technology| Printed by New Delhi Publishers

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