International Journal of Food and Fermentation Technology

Table of Contents

• REVIEW ARTICLE

  Whey: Composition, Role in Human Health and its Utilization in Preparation of Value Added Products

  • Author: S. Nagar, S. Nagal
  • DOI: 10.5958/2277-9396.2014.00336.5

• RESEARCH ARTICLE

  Comparative Studies of Extraction and Functional Properties of Rice Bran Protein Fractions

  • Author: Rajeev Kumar, Abhijit Kar
  • DOI: 10.5958/2277-9396.2014.00337.7

• Effect of Addition of Herbal Extract and Maturation on Apple Wine

  • Author: V.K. Joshi, Siby John, Ghan Shyam Abrol
  • DOI: 10.5958/2277-9396.2014.00338.9

• Statistical Optimization of Aspartase Production from Aeromonas media NFB-5 in a Stirred Tank Reactor

  • Author: Ram Sarup Singh, Mukesh Yadav, Romica Badhan
  • DOI: 10.5958/2277-9396.2014.00339.0

• Production and Evaluation of Biocolour (carotenoids) from Rhodotorula using Apple Pomace: Effect of Composition of different Nitrogen Sources and Methods of Cell Disruption

  • Author: V.K. Joshi, Rakesh Sharma, Aman Girdher
  • DOI: 10.5958/2277-9396.2014.00340.7

• Preparation of Organic Selenium Yeast by Fed-Batch Fermentation

  • Author: K. Rajashree, T. Muthukumar
  • DOI: 10.5958/2277-9396.2014.00341.9

• Effect of a Natural Phenolic compound, Thymol on Alcoholic Fermentation

  • Author: C.V. Sruthi, S. Vendamirtham, M.R. Rajalakshmy, A. Sindhu
  • DOI: 10.5958/2277-9396.2014.00342.0

• Standardization of Medium components and Process parameters for Biopigment Production using Rhodotorula glutinis

  • Author: Reeba Panesar, S.D. Patil, P.S. Panesar
  • DOI: 10.5958/2277-9396.2014.00343.2

• BOOK REVIEW

  Enzyme in Food Processing: Fundamental and Potential Applications

• EDITORIAL

  From the Desk of Editor- in-Chief

• Fermented Foods in Health related Issues