International Journal of Food and Fermentation Technology

Table of Contents

• REVIEW ARTICLE

  Application of Various Chemical and Mechanical Microencapsulation techniques in Food Sector-A Review

  • Author: Yashi Srivastava, Anil Dutt Semwal, Gopal Kumar Sharma
  • DOI: 10.5958/j.2277-9396.3.1.001

• Occurrence of Patulin its Dietary Intake through Consumption of Apple and Apple Products and Methods of its Removal

  • Author: V. K. Joshi, Pooja Lakhanpal, Vikas Kumar
  • DOI: 10.5958/j.2277-9396.3.1.002

• RESEARCH ARTICLE

  Development of wild pomegranate aril-in-syrup and its quality evaluation during storage

  • Author: N.S. Thakur, Girish , S. Dhaygude, V.K. Joshi
  • DOI: 10.5958/j.2277-9396.3.1.003

• Brewer's Spent Grain as a Valuable Substrate for Low Cost Production of Fungal Cellulases by Statistical Modeling in Solid State Fermentation and Generation of Cellulosic Ethanol

  • Author: Susheel Singh Rana, Chetna Janveja, Sanjeev Kumar Soni
  • DOI: 10.5958/j.2277-9396.3.1.004

• Influence of Addition of Apple Insoluble Solids, Different Wine Yeast Strains and Pectinolytic Enzymes on the Flavour Profile of Apple Wine

  • Author: V.K. Joshi, D. K. Sandhu, Vikas Kumar
  • DOI: 10.5958/j.2277-9396.3.1.005

• Effect of Packaging Materials and Storage Conditions on Bio chemical and Microbial profile of Mung Bean Warrian (Indigenous Fermented Food)

  • Author: Manbir Singh, Gursharan Kaur, Sukhbir Singh, Sandeep Singh
  • DOI: 10.5958/j.2277-9396.3.1.006

• Angiotensin-I Converting Enzyme (ACE) Inhibitory Activity of Fermented idli Batter as Influenced by Various Parameters Prevailing During Fermentation

  • Author: Hema G. Rajwani, Laxmi Ananthanarayan
  • DOI: 10.5958/j.2277-9396.3.1.007

• RESEARCH NOTE

  Blending of Kokum Extract in Concord Grape Juice: Study on Physico-Chemical Characteristics, Sensory Quality and Storage

  • Author: Siddharth , Ajay Kumar Sharma
  • DOI: 10.5958/j.2277-9396.3.1.008

• Development of Freeze Dried Functional Carrot Muskmelon Juice Powder

  • Author: M.C. Pandey, P.T. Harilal, K.A. Srihari, K. Jayathilakan, K. Radhakrishna
  • DOI: 10.5958/j.2277-9396.3.1.009

• BOOK REVIEW

  Practical Teachings in Microbiology

• Fermentation: Effects on Food Properties: Chemical & Functional Properties of Food Components

• EDITORIAL

  From the Desk of Editor- in-Chief

• Traditional Fermentations: Green Pastures for Academia and Industry