International Journal of Fermented Foods

Table of Contents

• REVIEW ARTICLE

  Methods for isolation, characterization and identification of probiotic bacteria to be used in functional foods

  • Author: Ami Patel, J.B. Prajapati, Baboo M. Nair

• RESEARCH ARTICLE

  Production of organic acids, titratable acidity and pH-development during fermentation of cereal flours

  • Author: Peter Sahlin, Baboo M. Nair

• Fermentation dynamics of probiotic Lactobacillus acidophilus NCDC-13 in a composite dairy-cereal substrate

  • Author: Sangita Ganguly, Latha Sabikhi

• Impact of alginate-chitosan encapsulated Flavourzyme on peptide and amino acid profiles in Cheddar cheese

  • Author: Kavya Anjani, Kasipathy Kailasapathy, Michael Phillips

• Effect of fermentation on the growth of Escherichia coli - NG7C in gruels made from whole grain flours of wheat and tef

  • Author: Apiradee Wangsakan, Baboo M. Nair

• Preparation of blended low alcoholic beverages from under-utilized millets with zero waste processing methods

  • Author: Pratima Khandelwal, R.S. Upendra, U. Kavana, S. Sahithya, Sateesh

• Probiotic properties of exopolysaccharide producing lactic acid bacteria isolated from vegetables and traditional Indian fermented foods

  • Author: Ami Patel, Cecilia Lindström, Arti Patel, J. B. Prajapati, Olle Holst

• EDITORIAL

  Editorial