International Journal of Food and Fermentation Technology

Table of Contents

• REVIEW ARTICLE

  Osmo-dehydration of Plums and Berries - A Review

  • Author: Preeti Birwal, Pragati Singham, Saurabh Shankar Patel, Kiran Nagajjanavar, Sujosh Nondi, Sushant S. Bobade, M. Manjunatha
  • DOI: 10.5958/2277-9396.2016.00043.X

• Fermentation and its application in vegetable preservation: A review

  • Author: Ratan Das, Himanshu Pandey, Bappi Das, Susmita Sarkar
  • DOI: 10.5958/2277-9396.2016.00044.1

• Pre and Post-harvest Practices, Processing and Value Addition of Custard Apple

  • Author: B.C. Khodifad, Navneet Kumar, D.K. Vyas, Neeraj Seth, Manjeet Prem
  • DOI: 10.5958/2277-9396.2016.00045.3

• RESEARCH ARTICLE

  Study of physicochemical and microbial quality of spiced fish sauce made from Catla Catla fish during storage

  • Author: A.C. Dagadkhair, K.N. Pakhare, R.R. Andhale, H.M. Syed
  • DOI: 10.5958/2277-9396.2016.00046.5

• Development of Ready to Eat Mint Coriander Sauce

  • Author: Poorva Kashyap, Poonam Aggarwal, Hradesh Rajput
  • DOI: 10.5958/2277-9396.2016.00047.7

• Formulation, quality evaluation and shelf-life of value added cereal bar by incorporation of defatted soy flour

  • Author: Latika Yadav, Vibha Bhatnagar
  • DOI: 10.5958/2277-9396.2016.00048.9

• Statistical optimization of cyclodextrin glycosyltransferase (CGTase) production from Bacillus macerans in batch cultivation and its purification

  • Author: Nisha Dalmotra, Abhishek Dutt Tripathi, S.K. Srivastava, S.K. Arya, Bindu Naik
  • DOI: 10.5958/2277-9396.2016.00049.0

• Effect of storage temperature and duration on quality of stored pulp of ‘Ofra’ strawberry

  • Author: C. Bishnoi, A.K. Godara, Anuradha
  • DOI: 10.5958/2277-9396.2016.00050.7

• Effect of Tikhur (Curcuma angustifolia roxb.) flour on physico-chemical and sensory qualities of Gulabjamun

  • Author: B.V. Krishna Veni, Archana Khare, Qureshi Mehar Afroz, Nikam Pranali
  • DOI: 10.5958/2277-9396.2016.00051.9

• Enhanced ethanol production through salt pre-conditioning of S.cerevisiae MTCC 11815

  • Author: P.S. Khanna, G.S. Kocher
  • DOI: 10.5958/2277-9396.2016.00052.0

• Effect of drying and grinding methods on physical and hydration properties of sweet orange peel powder

  • Author: K.B. Sankalpa, C.T. Ramachandra, B.L. Dinesha, Udaykumar Nidoni, Sharanagouda Hiregoudar
  • DOI: 10.5958/2277-9396.2016.00053.2

• Effect of foaming agents and storage period on the quality of mango fruit powder based ice cream

  • Author: K.P. Sivakumar, B. Nallakurumban
  • DOI: 10.5958/2277-9396.2016.00054.4

• Physico-chemical and sensory characteristics of beet root pomace powder incorporated fibre rich cookies

  • Author: Prashant Sahni, D.M. Shere
  • DOI: 10.5958/2277-9396.2016.00055.6

• Development of jelly from mulberry (Morus alba L.) and its quality evaluation during storage

  • Author: N.S. Thakur, Hamid , V.K. Joshi
  • DOI: 10.5958/2277-9396.2016.00056.8

• Development and quality evaluation of bitter gourd- Kiwi blended squash during storage

  • Author: Rakesh Sharma, Abhishek Thakur, V.K. Joshi, Vipin Sharma
  • DOI: 10.5958/2277-9396.2016.00057.X

• Correlations among instrumental textural characteristics, sensory score and solids content of Dahi – An Indian fermented milk product

  • Author: Sayantan Paul, Preeti Paul, K. Jayaraj Rao, C.N. Pagote
  • DOI: 10.5958/2277-9396.2016.00058.1

• Cassava: Extraction of starch and utilization of flour in bakery products

  • Author: Kamaljit Kaur, Preeti Ahluwalia, Hira Singh
  • DOI: 10.5958/2277-9396.2016.00059.3

• Rapid conditioning of cashew kernels by infrared heating

  • Author: Soumitra Banerjee, S.L. Shrivastava
  • DOI: 10.5958/2277-9396.2016.00060.X

• Quality analysis of Acacia nilotica (Babul) gum exudates

  • Author: B.L. Jani, B.M. Devani, D.M. Vyas, S.H. Akbari
  • DOI: 10.5958/2277-9396.2016.00061.1

• Effect of supercritical carbon dioxide conditions on extraction of food phytochemical constituents from Moringa oleifera. Lam seed kernels

  • Author: B.L. Dinesha, Udaykumar Nidoni, C.T. Ramachandra, Nagaraj Naik, K.B. Sankalpa
  • DOI: 10.5958/2277-9396.2016.00062.3

• Effects of different process variables on chemical attributes of yoghurt and its feeding impact of albino rats

  • Author: Prabhat Ranjan Patel, Jai Singh, Meenu Verma
  • DOI: 10.5958/2277-9396.2016.00063.5

• Physico-chemical and sensory evaluation of sorghum-finger millet papad

  • Author: Butti Prabhakar, D.R. More, S. Shivashankar, S. Mallesh, G. Nagendra Babu
  • DOI: 10.5958/2277-9396.2016.00064.7

• Development of yoghurt with bioactive molecules

  • Author: J. Deepa, P. Preetha, P. Rajkumar
  • DOI: 10.5958/2277-9396.2016.00065.9

• Effect of pH on sensory, textural, microbial quality and shelf-life of Paneer

  • Author: Diwakar Mishra, K. Jayaraj Rao, Rashmi Bhardwaj, Harin Sutariya, Roshan S. Kavitkar, Wangdare Sachin Subhash
  • DOI: 10.5958/2277-9396.2016.00066.0

• Molecular characterization of bacteriocin producing lactic acid bacteria from fermented food “Idli”

  • Author: Amit Chavan, Deepak Rameshwar, Akshay Dange, Jitendra Wayde, Monika Bansal
  • DOI: 10.5958/2277-9396.2016.00067.2

• Effect of drying methods and pre-treatments on phytonutrients of tomato slices

  • Author: Poonam Aggarwal, Payal Goyal, Swati Kapoor
  • DOI: 10.5958/2277-9396.2016.00068.4

• Effect of alkaline treatment and storage qualities of maize flour

  • Author: B. Subblakshmi, S. Amutha, G. Gurumeenashi, P. Preetha
  • DOI: 10.5958/2277-9396.2016.00069.6

• Shelf-life enhancement of fresh fenugreek (Trigonella Foenum-graceum) under refrigerated condition

  • Author: Rohit Narang, Rohit Sharma, M.S. Alam
  • DOI: 10.5958/2277-9396.2016.00070.2

• Quality evaluation of noodles supplemented with germinated mungbean flour

  • Author: Neelu Slathia, Julie Dogra Bandral, Monika Sood
  • DOI: 10.5958/2277-9396.2016.00071.4

• Preparation and evaluation of ready-to-serve drink made from blend of Aloe vera, sweet lime, amla and ginger

  • Author: Danme C M Sangma, Shatabhisha Sarkar, Lokesh K Mishra
  • DOI: 10.5958/2277-9396.2016.00072.6

• RESEARCH NOTE

  Process optimization of low alcoholic beverage from guava using different yeast and temperature combination of fermentation

  • Author: Amol S. Dhakane, Vaibhav S. Patil, Dipak T. Bornare
  • DOI: 10.5958/2277-9396.2016.00073.8

• Evaluation of wine prepared from sugarcane and watermelon juice

  • Author: Helen Soibam, Victor Singh Ayam, Ivy Chakraborty
  • DOI: 10.5958/2277-9396.2016.00074.X

• BOOK REVIEW

  Indigenous fermented foods of South Asia, Ist Edition

• Fermentation technology- A practical manual

• EDITORIAL

  Food Processing and Pesticide Residues

  • Author: S.K. Patyal

• FROM THE DESK

  From the Desk of Editor-in-Chief

  • Author: V.K. Joshi