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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: 2017
  • Volume: 7
  • Issue: 1
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  • Year: 2017
  • Volume: 7
  • Issue: 1

Table of Contents

  • REVIEW ARTICLE

    Cassava as Potential Crop for the Food and Fermentation Industry: A review
    • Author: Kamaljit Kaur, Preeti Ahluwalia
    • DOI: 10.5958/2277-9396.2017.00001.0
  • Ochratoxin A in Food: An Overview
    • Author: V.K. Joshi, Anuradha Pandit, Devina Vaidya
    • DOI: 10.5958/2277-9396.2017.00002.2

  • RESEARCH ARTICLE

    Analysis of Amino Acids in Cocoa Beans Produced during Fermentation by High Performence Liquid Chromatography (HPLC)
    • Author: Mulono Apriyanto
    • DOI: 10.5958/2277-9396.2017.00003.4
  • Chemical and Mineral Composition of Defatted Flaxseed Flour Incorporated Crackers
    • Author: Ritika Sharma, Monika Sood, Julie D. Bandral
    • DOI: 10.5958/2277-9396.2017.00004.6
  • Development of Chicken Meat Cutlets Incorporating Carrots and Oats as Functional Ingredients
    • Author: Rahul Gupta, S.S. Thind, A. Kaur, Suresh Bhise
    • DOI: 10.5958/2277-9396.2017.00005.8
  • Standardising Preprocess Treatments for Improved Sensory Quality and Storage Stability of Carp Pickle
    • Author: K.M. Waghmare, S. George, A.E. Sonavane
    • DOI: 10.5958/2277-9396.2017.00006.X
  • Preparation of Probiotic Apple Juice by Lactic Acid Fermentation
    • Author: A. Thakur, V.K. Joshi
    • DOI: 10.5958/2277-9396.2017.00007.1
  • Fortification of Pasta with White Button Mushroom: Functional and Rheological Properties
    • Author: Nilakshi Chauhan, Devina Vaidya, Anil Gupta, Anuradha Pandit
    • DOI: 10.5958/2277-9396.2017.00008.3
  • Salt Tolerant Microorganisms in Fermented Raw Jackfruit and Standardization of a Method for Improved Preservation
    • Author: P.D. Savita, B. Kanchanashri, S.B. Niveditha, V.C. Suvarna
    • DOI: 10.5958/2277-9396.2017.00009.5
  • Screening of Mulberry Accessions for Wine Preparation
    • Author: Preeti Yadav, Neelima Garg, Sanjay Kumar
    • DOI: 10.5958/2277-9396.2017.00010.1
  • Solid State Fermentation of Mango Peel and Mango Seed Waste by Different Yeasts and Bacteria for Nutritional Improvement
    • Author: K.B. Munishamanna, K.B. Suresha, R. Veena, S. Subramanya
    • DOI: 10.5958/2277-9396.2017.00011.3
  • Development and Evaluation of Spirulina Incorporated Little Millet Cookies
    • Author: A. Padma, R. Rajendran
    • DOI: 10.5958/2277-9396.2017.00012.5
  • Evaluation of Antioxidant and Antimicrobial Activity of Rhododendron arboreum Flowers Extract
    • Author: Piyush Kashyap, Shailza Anand, Abhimanyu Thakur
    • DOI: 10.5958/2277-9396.2017.00013.7
  • Effect of Niger Seed Supplementation on Sensorial and Nutritional Attributes of some Common Indian Recipes
    • Author: Rohini Jain, Neerja Singla
    • DOI: 10.5958/2277-9396.2017.00014.9
  • Stability Analysis of Food Bio-colour Extracts from Soybean Meal through Solid State Fermentation
    • Author: S.R. Mhalaskar, S.S. Thorat
    • DOI: 10.5958/2277-9396.2017.00015.0
  • Effect of Blanching on Quality Characteristics of Osmotically Dried and Appetized Ginger Flakes
    • Author: Manisha Kaushal, Aarti Dhiman, Devina Vaidya, Anil Gupta, Anil Verma
    • DOI: 10.5958/2277-9396.2017.00016.2
  • A Study on Shelf-life Extension of Sweet Corn
    • Author: H.P. Geetha, V. Palanimuthu, G. Srinivas
    • DOI: 10.5958/2277-9396.2017.00017.4
  • Process Optimization for Mozzarella Cheese from Cow and Buffalo Milk
    • Author: Abhijeet B. Fasale, Vaibhav S. Patil, D.T. Bornare
    • DOI: 10.5958/2277-9396.2017.00018.6
  • Nutritional Profiling and Sensory Evaluation of Multigrain Flour Based Indigenous Fermented Food
    • Author: Shikha Singh, Anisha Verma, Neeru Bala
    • DOI: 10.5958/2277-9396.2017.00019.8
  • Development of Cucumber Fermented Beverage using Response Surface Methodology
    • Author: T. Keerthika, C.S. Devaki, P. Florence Suma, Asna Urooj
    • DOI: 10.5958/2277-9396.2017.00020.4
  • Preparation and Evaluation of Functionally Enriched Squash from Rhododendron (Rhododendron arboreum Sm.) Flowers
    • Author: Monika Bhatt, Ghan Shyam Abrol, Sanjeev Kumar, B.P. Nautiyal
    • DOI: 10.5958/2277-9396.2017.00021.6

  • BOOK REVIEW

    Book Review

    • EDITORIAL

      Conceptual Editorial

      • FROM THE DESK

        Editor-in-chief
        • Author: V.K. Joshi