International Journal of Fermented Foods

Table of Contents

• RESEARCH ARTICLE

  Effect of Ph and Temperature on Carotenoid Pigments produced from Rhodotorula Minuta

  • Author: K Shivalkar Yadav, R. Prabha
  • DOI: 10.5958/2321-712X.2014.01312.X

• Perspectives into probiotics- from phenotyping to pyrosequencing

  • Author: JB Prajapati, Suja Senan
  • DOI: 10.5958/2321-712X.2014.01313.1

• Studies on Some Fermented Foods and Beverages of Nagaland, India

  • Author: Bendangnaro Jamir, Chitta Ranjan Deb
  • DOI: 10.5958/2321-712X.2014.01314.3

• An Overview on the Biological Production of Vinegar

  • Author: Suman Vikas Bhat, Rehana Akhtar, Tawheed Amin
  • DOI: 10.5958/2321-712X.2014.01315.5

• Bile tolerance, Bile Deconjugation and Cholesterol reducing properties of Lactobacillus strains isolated from traditional fermented foods

  • Author: Pooja Thakkar, Hasmukh Modi, Bhumika Dabhi, Jashbhai Prajapati
  • DOI: 10.5958/2321-712X.2014.01316.7