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  1. Home
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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: 2
  • About the Journal
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  • Year: 2015
  • Volume: 5
  • Issue: 2

Table of Contents

  • REVIEW ARTICLE

    Tea: Production, Composition, Consumption and its Potential as an Antioxidant and Antimicrobial Agent
    • Author: Rajju Priya Soni, Mittu Katoch, Ashish Kumar, Rajesh Ladohiya, Parmod Verma
    • DOI: 10.5958/2277-9396.2016.00002.7
  • Meat Analogues: Plant based alternatives to meat products- A review
    • Author: VK Joshi, Satish Kumar
    • DOI: 10.5958/2277-9396.2016.00001.5

  • RESEARCH ARTICLE

    Evaluation of Non-thermal Process for Decontamination of Orange Juice Using a Pulsed Light System
    • Author: P. Preetha, N. Varadharaju, Z. John Kennedy, D. Malathi, B. Shridar
    • DOI: 10.5958/2277-9396.2016.00011.8
  • Microbiological and biochemical characterization of experimentally produced Sura-a traditional fermented millet based alcoholic beverage of Kullu District of Himachal Pradesh, India
    • Author: Navdeep Thakur, Savitri , Tek Chand Bhalla
    • DOI: 10.5958/2277-9396.2016.00007.6
  • Process of making a new product- Non-Veg extruded chips industrially
    • Author: Vishita Khanna
    • DOI: 10.5958/2277-9396.2016.00016.7
  • Bio-utilization of Soybean Meal for the Production of Food Bio-Colours through Solid State Fermentation
    • Author: S.R. Mhalaskar, S.S. Thorat
    • DOI: 10.5958/2277-9396.2016.00019.2
  • Evaluation of some Selected Black Gram Varieties for Preparation of Fermented Idli
    • Author: B. Kavitha, G. Hemalatha, S. Kanchana, K. Sivasubramaniam
    • DOI: 10.5958/2277-9396.2016.00015.5
  • Development and evaluation of probioticated food mixes
    • Author: Shilpa Huchchannanavar, D Vijayalakshmi, Usha Raveendra, Chandru , Suvarna Chavannavar
    • DOI: 10.5958/2277-9396.2016.00009.X
  • Improvement of traditional methods for the development of edible flour from Indian horse chestnut (Aesculus indica)
    • Author: N.S. Thakur, Pradeep Kumar, V.K. Joshi
    • DOI: 10.5958/2277-9396.2016.00012.X
  • Osmotic Dehydration of Button Mushroom
    • Author: Prerna Gupta, Anju Bhat, Harmeet Chauhan, Naseer Ahmed, Anisa Malik
    • DOI: 10.5958/2277-9396.2016.00003.9
  • A Valorized Wine from Aloe vera and Mentha arvensis and its LC-Q-ToF-MS Metabolic Profiling
    • Author: Aakriti Chauhan, Urvashi Swami, Bharti Negi, Sanjeev Kumar Soni
    • DOI: 10.5958/2277-9396.2016.00013.1
  • Optimization of low alcoholic bitter gourd apple beverage by applying Response surface methodology (RSM)
    • Author: V.K. Joshi, Naveen Kumar
    • DOI: 10.5958/2277-9396.2016.00008.8
  • Effect of drying in Solar-Biomass hybrid Tunnel dryer on Biochemical, Microbial and Sensory Properties of Mackerel (Rastrilliger Kangurta)
    • Author: B.R. Chavan, A. Yakupitiyage, S. Kumar, V.B. Sutar
    • DOI: 10.5958/2277-9396.2016.00010.6
  • Effect of Buck Wheat and HACCP in improving the nutritional quality and storage stability of “Kulcha”
    • Author: Quraazah Akeemu Amin, Towseef A. Wani, Hafiza Ahsan, Basharat Nabi Dar, Nuzhat Quadir
    • DOI: 10.5958/2277-9396.2016.00005.2
  • Influence of Processing on Phytochemical Characteristics and in vitro antioxidant actvity of Ficus carica l. (FIG) products
    • Author: Beenu Tanwar, Bondada Andallu, Rajni Modgil
    • DOI: 10.5958/2277-9396.2016.00020.9
  • Production of Nata de Coco - a Natural Dietary Fibre Product from Mature Coconut Water using Gluconacetobacter xylinum (sju-1)
    • Author: G. Gayathry
    • DOI: 10.5958/2277-9396.2016.00006.4
  • Mathematical Modelling of the Thin Layer Drying of Tender Palm Shoots (Borassus flabellifer L.)
    • Author: M. Naveen Kumar, L. Edukondalu, Ch. Sai Supraja, B. Jyothi, J. Maheendra Reddy
    • DOI: 10.5958/2277-9396.2016.00004.0
  • The effect of extrusion conditions on the functional properties of defatted cake of sunflower-maize based expanded snacks
    • Author: Suresh Bhise, A Kaur
    • DOI: 10.5958/2277-9396.2016.00014.3

  • RESEARCH NOTE

    The Impact of Thermal Processing Methods on The β-carotene Content of Some Commonly Consumed Vegetables
    • Author: Neerja Singla, Priya Singla, Navjot Kaur
    • DOI: 10.5958/2277-9396.2016.00017.9
  • Influence of Thermovinification on Quality of Jamun (Syzygium cumini) Wine
    • Author: R. Holegar Hanamant, G.J. Suresha, S.L. Jagadeesh, Vandana A. Kalagudi
    • DOI: 10.5958/2277-9396.2016.00018.0

  • BOOK REVIEW

    A Practical Guide To Food Preservation

    • EDITORIAL

      From the Desk of Editor-in-Chief
      • Herbal wines: Source of bioactive components for health assistances and alternate therapy