International Journal of Food and Fermentation Technology

Table of Contents

• REVIEW ARTICLE

  Anti-oxidant properties and other functional attributes of tomato: An overview

  • Author: Ramesh C. Ray, Aly F. El Sheikha, Smita H. Panda, Didier Montet

• Prebiotics: Current status and perspectives

  • Author: Parmjit S. Panesar, Shweta Kumari, Reeba Panesar

• Antimicrobial activity of essential oils: A Review

  • Author: V K Joshi, Rakesh Sharma, Vikas Kumar

• Use of fermentation technology on vegetable residues for value added product development: A concept of zero waste utilization

  • Author: Anshu Singh, Arindam Kuila, Sunita Adak, Moumita Bishai, Rintu Banerjee

• White button mushroom (Agaricus bisporus): Composition, nutritive value, shelf-life extension and value addition

  • Author: Surabhi Sharma, Devina Vaidya

• RESEARCH ARTICLE

  Preparation and evaluation of instant chutney mix from lactic acid fermented vegetables

  • Author: V.K. Joshi, Somesh Sharma, Arjun Chauhan, N.S. Thakur

• Comparative evaluation of different cell disruption methods for the release of L-asparaginase from Erwinia carotovora MTCC 1428

  • Author: Sarita, Wamik Azmi

• Effect of different initial TSS level on physico-chemical and sensory quality of wild apricot mead

  • Author: Ghan Shyam Abrol, V K Joshi

• Olive press cake - proximate composition and quality of extracted oil

  • Author: Rakesh Sharma, PC Sharma, VK Joshi

• Development of wild pomegranate drink and its evaluation during storage

  • Author: NS Thakur, Girish S Dhaygude, VK Joshi

• Beneficial effects of pigment from Monascus purpureus as an alternative treatment in preventing atherosclerosis, hypercholesterolemia and lipid modificaction

  • Author: Marzieh Rezaei, Rasoul Roghanian, Iraj Nahvi, Jamal Moshtaghian

• Preparation and evaluation of custard apple wine: Effect of dilution of pulp on physico-chemical and sensory quality characteristics

  • Author: Vikas Kumar, P. Veeranna Goud, J. Dilip Babu, R. Subhash Reddy

• SHORT COMMUNICATION

  Preliminary study on preparation and evaluation of wine from guava (Psidium guajava L.) fruit

  • Author: L.V.A. Reddy, L.P.A. Reddy

• BOOK REVIEW

  Handbook of Enology: Principles, Practices and Recent Innovations