International Journal of Food and Fermentation Technology

Table of Contents

• REVIEW ARTICLE

  Effects of Medium Formulation and Culture Conditions on Microbial Xylanase Production: A Review

  • Author: Hooi Ling Ho
  • DOI: 10.5958/2277-9396.2014.00001.4

• Production of Wine from Mango Fruit: A Review

  • Author: L. V. A. Reddy, O. V. S. Reddy, V. K. Joshi
  • DOI: 10.5958/2277-9396.2014.00002.6

• RESEARCH ARTICLE

  Antifungal Activity of Bacteriocins of Lactobacillus plantarum MTCC 9503 Purified using Diatomite Calcium Silicate

  • Author: S. Garcha, P. Rani
  • DOI: 10.5958/2277-9396.2014.00003.8

• Effect of Initial Sugar Concentration and SO2 Content on the Physico-Chemical Characteristics and Sensory Qualities of Mandarin Orange Wine

  • Author: V K Joshi, Navjot Sandhu, Ghan Shyam Abrol
  • DOI: 10.5958/2277-9396.2014.00004.X

• Studies in Determination of Gelatinization Temperature of Wheat Batter Prepared from Wheat Grains Soaked at Varied Temperatures – A Rheological Perspective

  • Author: Vedprakash D. Surve, Pravin G. Kadam, Shashank T. Mhaske, Uday S. Annapure
  • DOI: 10.5958/2277-9396.2014.00005.1

• Effect of Cation Exchange Resin Treatment on Reduction of Non-Enzymatic Browning of Orange Juice and Semi-concentrates during Storage

  • Author: Shashibala Juyal, S.K. Sharma
  • DOI: 10.5958/2277-9396.2014.00006.3

• Effect of Different Sugar Sources, Pectin Esterase and Acidulant Concentrations on Pumpkin Wine Production

  • Author: Aman Deep Thakur, Anuj Saklani, Somesh Sharma, V.K. Joshi
  • DOI: 10.5958/2277-9396.2014.00007.5

• BOOK REVIEW

  Research Methodology for Scientific Research

• EDITORIAL

  From the Desk of Editor-in-Chief

• Harnessing of Functional Food Strategies from Traditional Food Processing