International Journal of Fermented Foods

Table of Contents

• RESEARCH ARTICLE

  Microencapsulation technology to enhance the viability of probiotic bacteria in fermented foods: An overview

  • Author: Himani J. Chaudhary, Ami R Patel
  • DOI: 10.30954/2321-712X.02.2019.1

• Effect of malting on nutritional profile of alfalfa seeds and development of value added fermented products

  • Author: Sakshi Pandey, Neelam Chaturvedi, Diksha Gupta
  • DOI: 10.30954/2321-712X.02.2019.2

• Anaerobic digestion process for the treatment of high brix distillery spent wash

  • Author: Govind P. Misale, S.E. Neelgund, Vijendra Singh, S.V. Patil
  • DOI: 10.30954/2321-712X.02.2019.3

• Development of functional Lassi (stirred indian yoghurt) supplemented with beetroot (Beta vulgaris) juice

  • Author: Manvesh Kumar Sihag, Karuna Meghwal, Ankit Goyal
  • DOI: 10.30954/2321-712X.02.2019.4

• Evaluation of bile salt hydrolase activity, bile salt deconjugation ability, cholesterol assimilation ability and antioxidative activity of Lactobacillus cultures

  • Author: Dhvany Kinariwala, Subrota Hati
  • DOI: 10.30954/2321-712X.02.2019.5

• EDITORIAL

  Editorial