Archive Issue's
Table of Contents - Year 2017 | Month: June | Volume 7 | Issue 1
Contents- Volume 7 Issue 1 June 2017
2578 |
Conceptual Editorial- Volume 7 Issue 1 June 2017
2490 |
Cassava as Potential Crop for the Food and Fermentation Industry: A review
2936 |
Ochratoxin A in Food: An Overview
2568 |
Analysis of Amino Acids in Cocoa Beans Produced during Fermentation by High Performence Liquid Chromatography (HPLC)
2795 |
Chemical and Mineral Composition of Defatted Flaxseed Flour Incorporated Crackers
2604 |
Development of Chicken Meat Cutlets Incorporating Carrots and Oats as Functional Ingredients
2552 |
Standardising Preprocess Treatments for Improved Sensory Quality and Storage Stability of Carp Pickle
2480 |
Preparation of Probiotic Apple Juice by Lactic Acid Fermentation
2873 |
Fortification of Pasta with White Button Mushroom: Functional and Rheological Properties
2501 |
Salt Tolerant Microorganisms in Fermented Raw Jackfruit and Standardization of a Method for Improved Preservation
2516 |
Screening of Mulberry Accessions for Wine Preparation
2553 |
Solid State Fermentation of Mango Peel and Mango Seed Waste by Different Yeasts and Bacteria for Nutritional Improvement
2690 |
Development and Evaluation of Spirulina Incorporated Little Millet Cookies
2631 |
Evaluation of Antioxidant and Antimicrobial Activity of Rhododendron arboreum Flowers Extract
2726 |
Effect of Niger Seed Supplementation on Sensorial and Nutritional Attributes of some Common Indian Recipes
2599 |
Stability Analysis of Food Bio-colour Extracts from Soybean Meal through Solid State Fermentation
2445 |
Effect of Blanching on Quality Characteristics of Osmotically Dried and Appetized Ginger Flakes
2619 |
A Study on Shelf-life Extension of Sweet Corn
2764 |
Process Optimization for Mozzarella Cheese from Cow and Buffalo Milk
2642 |
Nutritional Profiling and Sensory Evaluation of Multigrain Flour Based Indigenous Fermented Food
2669 |
Development of Cucumber Fermented Beverage using Response Surface Methodology
2570 |
Preparation and Evaluation of Functionally Enriched Squash from Rhododendron (Rhododendron arboreum Sm.) Flowers
2658 |
Book Review
2645 |