Archive Issue's

Table of Contents - Year 2015 | Month: December | Volume 5 | Issue 2

Tea: Production, Composition, Consumption and its Potential an Antioxidant and Antimicrobial Agent
PDF
1094
Meat Analogues: Plant-based alternatives to meat products- A review
PDF
1229
Evaluation of Non-thermal Process for Decontamination of Orange Juice Using a Pulsed Light System
PDF
1081
Microbiological and biochemical characterization of experimentally produced Sura-a traditional fermented millet based alcoholic beverage of Kullu District of Himachal Pradesh, India
PDF
1004
Process of making a new product- Non-Veg extruded chips industrially
PDF
989
Bio-utilization of Soybean Meal for the Production of Food Bio-Colours through Solid State Fermentation
PDF
1070
Evaluation of some Selected Black Gram Varieties for Preparation of Fermented Idli
PDF
1127
Development and evaluation of probioticated food mixes
PDF
1141
Improvement of traditional methods for the development of edible flour from Indian horse chestnut (Aesculus indica)
PDF
928
Osmotic Dehydration of Button Mushroom
PDF
1077
A Valorized Wine from Aloe vera and Mentha arvensis and its LC-Q-ToF-MS Metabolic Profiling
PDF
1048
Optimization of low alcoholic bitter gourd apple beverage by applying Response surface methodology (RSM)
PDF
997
Effect of drying in Solar-Biomass hybrid Tunnel dryer on Biochemical, Microbial and Sensory Properties of Mackerel (Rastrilliger Kangurta)
PDF
1052
Effect of Buck Wheat and HACCP in improving the nutritional quality and storage stability of “Kulcha”
PDF
1109
Influence of Processing on Phytochemical Characteristics and in vitro antioxidant actvity of Ficus carica l. (fIg) products
PDF
1031
Production of Nata de Coco - a Natural Dietary Fibre Product from Mature Coconut Water using Gluconacetobacter xylinum (sju-1)
PDF
1143
Mathematical Modelling of the Thin Layer Drying of Tender Palm Shoots (Borassus flabellifer L.)
PDF
1106
The effect of extrusion conditions on the functional properties of defatted cake of sunflower-maize based expanded snacks
PDF
1122
The Impact of Thermal Processing Methods on The β-carotene Content of Some Commonly Consumed Vegetables
PDF
1128
Influence of Thermovinification on Quality of Jamun (Syzygium cumini) Wine
PDF
1051
Physicochemical Properties of Functional Yoghurt Prepared With Flaxseed Oil and Guava Pulp
PDF
869

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

. 4228949 - Visitors since March 23, 2019