International Journal of Fermented Foods

Table of Contents

• RESEARCH ARTICLE

  Role and Current Trends of Developing Fruit, Vegetable and Cereal based Probiotic Foods: A review

  • Author: Omanthamudalige Don Antoinette Niranjalie Perera, Hewa Lunuwilage Darshani Weerahewa, Sashikala Vidanagamage

• ‘Hildur Lassi’: A Probiotic Fermented Food with Oats and Milk

• Applications of Probiotics in Women's Health

• Bacteriocins from Bugs of Millennium: Uses, Potential and Prospects in Food Industry

• Fermented Foods and Enhancement of Immune System

• Soybean Fermentation and its Applications

• Effect of different Processing Methods on Chemical Composition and Sensory Quality of Soymilk

• Bioprospecting of Oxalate Degrading Lactic Acid Bacteria for Potential Use in the Management of Kidney Stone Disease

• Evaluation of Probiotic Vanishing Cream as Potential Treatment for Bacterial Vaginosis

• Probiotic Potentials of different Lactobacillus Isolates from the Ethnic Fermented Foods of Garo Hills, Meghalaya, India

• Cost Effective ?-linolenic Acid from Microalgae through Biorefinery Approach

• Development of Fiber Fortified Probiotic Shrikhand

• Techno-functional potential, development and evaluation of functional soy yogurt from Lactobacillus strains isolated from traditional fermented foods of West Garo Hills, Meghalaya, India

• Industrial-scale Production of Microencapsulated Lactic Acid Bacteria

• Using Pomegranate Peel Extract as Natural Antioxidant on Cream Cheese Manufacture from Goat's Milk

• Competitiveness of Egyptian Dairy Products in the Most Important International Markets

• EDITORIAL

  Editorial