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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: 2015
  • Volume: 5
  • Issue: 1
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  • Year: 2015
  • Volume: 5
  • Issue: 1

Table of Contents

  • REVIEW ARTICLE

    Synbiotics: A culinary Art to Creative Health Foods
    • Author: Ashwani Kumar, Vidisha Tomer, Amarjeet Kaur, V.K. Joshi
    • DOI: 10.5958/2277-9396.2015.00001.X

  • RESEARCH ARTICLE

    Purification of Bacteriocin Produced by Lactobacillus pentosus RL2e Isolated from Fermented Cow Milk of Kinnaur Region of Himachal Pradesh
    • Author: Tek Chand Bhalla, Vasundhra , Monika , Savitri
    • DOI: 10.5958/2277-9396.2015.00002.1
  • Effect of Decontamination Processing on the Removal of Chlorpyrifos and Cypermethrin Residues from Tomato Fruits
    • Author: Tanuja Banshtu, Surender Kumar Patyal
    • DOI: 10.5958/2277-9396.2015.00003.3
  • Variation in Physico-chemical Characteristics of Different Walnut Cultivars Grown in Himachal Pradesh (India)
    • Author: Neerja Rana, Pankaj Kumar, Vishal S Rana, Naveen C Sharma
    • DOI: 10.5958/2277-9396.2015.00004.5
  • Optimization of Pre-fermentative Skin Treatment Parameters for Production of Quality Wines from Punjab Purple (syn-516) and H-144, Grape Cultivars of Punjab
    • Author: Pooja Nikhanj, Gurvinder Singh Kocher
    • DOI: 10.5958/2277-9396.2015.00005.7
  • Physical and Chemical Stability Analysis of Thermomyces Yellow Pigment for Food Application
    • Author: R. Poorniammal, S. Gunasekaran
    • DOI: 10.5958/2277-9396.2015.00006.9
  • Influence of Exogenous Application of Putrescine on Ripening Changes in Banana cv. Grand Naine
    • Author: T.J. Archana, G.J. Suresha, G.S.K. Swamy
    • DOI: 10.5958/2277-9396.2015.00007.0
  • Physico-chemical, Sensory and Microbial Quality of Yoghurt Drink Fortified with Pineapple Pulp
    • Author: Pushkraj Sawant, Dilip Kumar, Vaibhav Patil, Yeshwant Ingale, Dhruvaraj Sawant
    • DOI: 10.5958/2277-9396.2015.00008.2
  • Effect of Different Storage Conditions on Ascorbic Acid Content in Tomato and Cabbage
    • Author: Vinita Singh, S.P. Singh
    • DOI: 10.5958/2277-9396.2015.00009.4
  • Long Term Effect of Different Packaging Materials on Biochemical Properties of Wild Apricot Kernel Oil
    • Author: Tejpal Singh Bisht, Satish Kumar Sharma, Binayak Chakraborty
    • DOI: 10.5958/2277-9396.2015.00010.0
  • Technology of Preparation and Consumption Pattern of Traditional Alcoholic Beverage ‘Sur’ of Himachal Pradesh
    • Author: V.K. Joshi, Ashwani Kumar, N.S. Thakur
    • DOI: 10.5958/2277-9396.2015.00011.2
  • Preparation and Evaluation of “Aloo wari”-a novel nutritious traditional fermented product
    • Author: Sukhpreet Kaur, Poonam Aggarwal
    • DOI: 10.5958/2277-9396.2015.00012.4

  • RESEARCH NOTE

    Development of Value Added Food Products by the Incorporation of Fresh Faba Bean
    • Author: Alka Gupta, Poonam Kumari, Ranu Prasad
    • DOI: 10.5958/2277-9396.2015.00013.6

  • BOOK REVIEW

    Dahi and Related Products
    • Sensory evaluation of food: a practical manual

      • EDITORIAL

        Fruit Juice Concentration – Future Opportunities and Challenges

        • FROM THE DESK

          From the Desk of Editor-in-Chief
          • Author: V.K. Joshi