Archive Issue's

Table of Contents - Year 2016 | Month: December | Volume 6 | Issue 2

Table of Contents
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1552
From the Desk of Editor-in-Chief
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879
Conceptual Editorial- Food Processing and Pesticide Residues
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1166
Open Forum- The Academicians
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1187
Osmo-dehydration of Plums and Berries - A Review
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943
Fermentation and its Application in Vegetable Preservation: A Review
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1107
Pre and Post-harvest Practices, Processing and Value Addition of Custard Apple
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1613
Study of Physicochemical and Microbial Quality of Spiced Fish Sauce made from Catla Catla Fish During Storage
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1203
Development of Ready to Eat Mint Coriander Sauce
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988
Formulation, Quality Evaluation and Shelf-life of Value Added Cereal Bar by incorporation of Defatted Soy Flour
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1304
Statistical optimization of cyclodextrin glycosyltransferase (CGTase) production from Bacillus macerans in batch cultivation and its purification
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911
Effect of Storage Temperature and Duration on Quality of Stored Pulp of ‘Ofra’ Strawberry
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1124
Effect of Tikhur (Curcuma angustifolia roxb.) Flour on physico-chemical and sensory qualities of Gulabjamun
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1080
Enhanced Ethanol Production Through Salt Pre-conditioning of S.cerevisiae MTCC 11815
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952
Effect of Drying and Grinding Methods on Physical and Hydration Properties of Sweet Orange Peel Powder
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991
Effect of Foaming Agents and Storage Period on the Quality of Mango Fruit Powder based Ice Cream
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915
Physico-chemical and Sensory Characteristics of Beet Root Pomace Powder Incorporated Fibre Rich Cookies
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1777
Development of Jelly from Mulberry (Morus alba L.) and its Quality Evaluation during Storage
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1003
Development and Quality Evaluation of Bitter gourd- Kiwi Blended Squash during Storage
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1325
Correlations among Instrumental Textural Characteristics, Sensory Score and Solids Content of Dahi – An Indian Fermented Milk Product
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1023
Cassava: Extraction of Starch and Utilization of Flour in Bakery Products
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1407
Rapid Conditioning of Cashew Kernels by Infrared Heating
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1225
Quality Analysis of Acacia nilotica (Babul) Gum Exudates
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981
Effect of supercritical carbon dioxide conditions on extraction of food phytochemical constituents from Moringa oleifera. Lam seed kernels
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970
Effects of different Process Variables on Chemical Attributes of Yoghurt and its Feeding Impact of Albino Rats
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1001
Physico-chemical and Sensory Evaluation of Sorghum-Finger Millet Papad
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1084
Development of Yoghurt with Bioactive Molecules
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956
Effect of pH on Sensory, Textural, Microbial Quality and Shelf-life of Paneer
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1319
Molecular Characterization of Bacteriocin Producing Lactic Acid  Bacteria From Fermented food “Idli”
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1107
Effect of Drying Methods and Pre-treatments on Phytonutrients of Tomato Slices
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1054
Effect of Alkaline Treatment and Storage Qualities of Maize Flour
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943
Shelf-Life Enhancement of Fresh Fenugreek (Trigonella Foenum-graceum) under Refrigerated Condition
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1001
Quality Evaluation of Noodles Supplemented with Germinated Mungbean Flour
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2111
Preparation and Evaluation of Ready-to-Serve Drink Made from Blend of Aloe vera, Sweet Lime, Amla and Ginger
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1554
Process Optimization of Low Alcoholic Beverage from Guava Using Different Yeast and Temperature Combination of Fermentation
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1062
Evaluation of Wine prepared from Sugarcane and Watermelon Juice
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1014
Book Review 1
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1002
Book Review 2
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1256

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

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