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  3. International Journal of Food and Fermentation Technology

International Journal of Food and Fermentation Technology

International Journal of Food and Fermentation Technology

  • Year: 2026
  • Volume: 15
  • Issue: 2
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  • Year: 2026
  • Volume: 15
  • Issue: 2

Table of Contents

  • RESEARCH ARTICLE

    Evaluation of Microbiological Quality and Safety Practices of Street Food Vending in Urban Areas
    • Author: Ruiling Ma, Li Feng
    • DOI: 10.30954/2277-9396.02.2025.1
  • Quality Attributes of Avocado, Pumpkin Seeds and Lemon Fortified Lactose-Hydrolyzed Curd and Yogurt
    • Author: M. Anjana, B.P. Pushpa, C.S. Shashi Kumar, Anjum
    • DOI: 10.30954/2277-9396.02.2025.2
  • Effect of Packaging Material and Storage Duration on the Quality of Tuber Crop based Extruded Products
    • Author: Surekha Ashok Navale, Shrikant Baslingappa Swami
    • DOI: 10.30954/2277-9396.02.2025.3
  • Effect of Packaging Materials and Storage duration on Osmo-convective Hot Air and Osmo-microwave Vacuum Dried Pineapple (Ananas comosus) Cubes
    • Author: Yogesh Vasantrao Patil, Shrikant Baslingappa Swami
    • DOI: 10.30954/2277-9396.02.2025.4
  • Effect of Incorporation of Pomegranate Peel Powder: Rice Bran and Baking Temperature on the Quality Characteristic of Slice Bread
    • Author: Aasma Jahangir Mulani, Shrikant Baslingappa Swami
    • DOI: 10.30954/2277-9396.02.2025.5
  • Effect of Packaging Material and Storage Duration on Quality of Pomegranate Peel Powder: Rice Bran Slice Bread
    • Author: Aasma Jahangir Mulani, Shrikant Baslingappa Swami
    • DOI: 10.30954/2277-9396.02.2025.6
  • Effect of Pre-treatments and Convective Hot Air Drying of Grapes on its Quality
    • Author: Kunal Umakant Yadav, Shrikant Baslingappa Swami
    • DOI: 10.30954/2277-9396.02.2025.7
  • Development of Cupcake from Jackfruit Seed and Finger Millet Flour
    • Author: Sayali Sunil Kamble, Shrikant Baslingappa Swami
    • DOI: 10.30954/2277-9396.02.2025.8
  • Effect of Packaging Material and Storage Duration on Quality of Jackfruit Seed and Finger Millet Flour Cupcake
    • Author: Sayali Sunil Kamble, Shrikant Baslingappa Swami
    • DOI: 10.30954/2277-9396.02.2025.9
  • Evaluation of Rheological Characteristics of Various Blends of Soup Mixes by using Arrowroot Starch as Thickener
    • Author: Yogesh Appaso Sargar, Shrikant Baslingappa Swami
    • DOI: 10.30954/2277-9396.02.2025.10
  • Evaluation of the Rheological Characteristics of Various Blends of Soup Mixes by Using Jackfruit Seed Starch as Thickener
    • Author: Yogesh Appaso Sargar, Shrikant Baslingappa Swami
    • DOI: 10.30954/2277-9396.02.2025.11
  • Development of Bagels from Osmo-Convective Dried Cashew Apple Flour and its Quality Characteristics
    • Author: Sukanya Shivaji Yadav, Shrikant Baslingappa Swami, S.P. Salvi
    • DOI: 10.30954/2277-9396.02.2025.12
  • Effect of Different Packaging Material and Storage Duration on Osmo-Convective Dried Cashew Apple Flour Bagels
    • Author: Sukanya Shivaji Yadav, Shrikant Baslingappa Swami, S.P. Salvi
    • DOI: 10.30954/2277-9396.02.2025.13
  • Evaluation of Drying Kinetics of Mango Pulp using Vacuum and Tray Drying Approaches
    • Author: S.B. Kalse, S.K. Jain, Shrikant Baslingappa Swami
    • DOI: 10.30954/2277-9396.02.2025.14

  • REVIEW ARTICLE

    Soybean Production and Utilization in India: A Path Towards Functional Nutrition
    • Author: K. Neelaveni, S. Angeline Esther Preethi
    • DOI: 10.30954/2277-9396.02.2025.15
  • Arrowroot and Its Starch: Nutritional, Functional, and Technological Perspectives-A review
    • Author: Akshada Shivaji Vekhande, Shrikant Baslingappa Swami
    • DOI: 10.30954/2277-9396.02.2025.16
  • Comprehensive Review on Various Soup Premixes and its Functional Properties Related to Human Health
    • Author: Ruchika Sandesh Shinde, Shrikant Baslingappa Swami
    • DOI: 10.30954/2277-9396.02.2025.17
  • Baking a Complex Thermal Process and its Application in Food Processing—A review
    • Author: Sadichchha Ulhas Vadaraikar, Shrikant Baslingappa Swami
    • DOI: 10.30954/2277-9396.02.2025.18
  • Tender Jackfruit its Stages of Maturity, Functional Properties of its Flour and Value-added Products—A review
    • Author: Tejaswini Chandrakant Khole, Shrikant Baslingappa Swami
    • DOI: 10.30954/2277-9396.02.2025.19
  • Three D Food Printing and its Applications—A Review
    • Author: Seema Shrikant Swami, Shrikant Baslingappa Swami
    • DOI: 10.30954/2277-9396.02.2025.20