Archive Issue's

Table of Contents - Year 2016 | Month: June | Volume 6 | Issue 1

Bamboo Shoots: Composition, Nutritional Value, Therapeutic Role and Product Development for Value Addition
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2325
Kombucha: Technology, Microbiology, Production,Composition and Therapeutic Value
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1593
A Non-conventional Wine from Stem of Syzygium cumini and Statistical Optimization of its Fermentation Conditions for Maximum Bioactive Extraction
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1010
Effect of Sprouting Treatment on Quality Characteristics of Cereal-Legume Based Extruded Product
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989
Preparation and Evaluation of Bael (Aegle marmelos) Vermouth
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1225
Influence of Milling Speed on Proximate Composition of Pearl Millet Flour during Storage
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923
Non-thermal Inactivation of Escherichia coli in Pineapple juice by Pulsed Light Treatment
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1033
Development of Value-Added Food Products from Tropical Tubers
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1424
Standardization of Acetes Sandwich Preparation
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1122
Effect of Nutrients and Growth Stimulators on Acetic Acid Fermentation using Natural Consortia
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1106
Optimization of Solid State Fermentation Process for Gossypol Detoxification in Heat Sterilized Cotton Seed Cake by Mixed Fungal Cultures
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1027
Development and Storage Stability of Buckwheat - Chia Seeds Fortified Biscuits
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1991
Standardization of Process Parameters for Production of Citric Acid from Mahua Flowers (Madhuca indica) by Surface Fermentation using Aspergillus niger NCIM-545 and NCIM-595
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991
Biochemical Activity, Functional Properties and Texture Profiling of Non-bitter and Bitter Type Aloe vera Gel
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1209
Effect of Fermentation and Dehydration on the Nutritional and Functional Properties of Horse Gram (Macrotyloma uniflorum) Flour
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1029
Effect of Storage Conditions on Physio-chemical Characteristics of Tray and Solar Dehydrated Health Functionality Indigenous Fermented Soybean Hawaijar
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929
Standardization of Pre-treatments for the Development of Intermediate Moisture Food Products from Papaya (Carica papaya L.)
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1105
Development of Appetizer from Box Myrtle (Myrica nagi) and its Quality Evaluation during Storage
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1080
Development and Characterization of Greek Probiotic Dahi Fortified with Pomegranate Pulp
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1141
Effect of Extrusion Processing on Phenolics, Flavonoids and Antioxidant Activity of Millets
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1494
Chemical Conversion of Pigment of Monascus purpureus to Water Soluble Pigment
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1118
Performance Study of Indigenously Made Sugarcane Crushers
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1154

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

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