International Journal of Food and Fermentation Technology

Table of Contents

• REVIEW ARTICLE

  Anthocyanins: Chemistry, extraction, stability, significance and application as a biocolour

  • Author: V.K. Joshi, M. Preema

• RESEARCH ARTICLE

  Effects of treatments on keeping quality of chickpea (Cicer arietinum L.) sprouts

  • Author: Simran Arora, Saleem Siddiqui, Rakesh Gehlot

• Storage studies of Aloe vera juice incorporated Peda

  • Author: Keerthi Srikanth, S. Kartikeyan, Adarsh M. Kalla

• Microorganisms in cut cucumber and their public health significance

  • Author: Souvik Roy, Lopamudra Roy, Arun Kumar Guha

• Study the effect of different packaging material on lactic acid bacteria in Indian fermented foods

  • Author: Joshita Lamba, Sangeeta Goomer, Lata Nain

• Isolation, morphological & molecular characterization of Aspergillus species producing α-L-Rhamnosidase from Agro-Industrial waste

  • Author: Poonam Yadav, Anil Kumar Chauhan, Satyendra Pratap Singh, Rakesh Kumar Rai

• Assessment of physicochemical, microbiological and sensory attributes of probiotic papaya curd prepared by inoculating Lactobacillus brevis UN and Lactobacillus spicheri G2

  • Author: Neha Gautam, Nivedita Sharma

• Production of sugarcane blended apple vinegar under batch and Semi-Continuous fermentation conditions

  • Author: Shaminderjeet Singh, Sourav Kumar, Gurvinder Singh Kocher

• Rosa damascena: Quality evaluation and process optimization for the development of rose syrup

  • Author: Ashwani Kumar, Amarjeet Kaur, V.K. Joshi, Vikas Kumar

• Processing and assessment of quality characteristics of corn-Peanut flakes

  • Author: Anisa Anjum Malik, Anju Bhat, Harleen Kour, Naseer Ahmad, Prerna Gupta

• Nutritional and Anti-Nutritional composition of fermented food products developed by using dehydrated curry leaves (Murraya koenigii)

  • Author: Manohar Lal, Navjot Kaur

• In-vitro screening and characterisation of conjugated linoleic acid producing lactic acid bacteria

  • Author: B.H. Joshi, R.M. Dhingani, S.M. Patel

• Studies on fresh processing of Moringa oleifera leaves

  • Author: Dawn C.P. Ambrose, Ravindra Naik, Alice L. Daunty

• Comparative evaluation of Physico-Chemical and functional properties of apple, carrot and beetroot pomace powders

  • Author: Prashant Sahni, D.M. Shere

• Effect of decontamination processing on profenofos and cypermethrin residues in tomato fruits

  • Author: Tanuja Banshtu, Surender Kumar Patyal

• RESEARCH NOTE

  Antimicrobial drug residues in infant foods and bovine milk

  • Author: S.P. Wani, O.B. Hameed, Syed Darakshan Majeed

• Nutritional composition and polyphenol content of food products enriched with millets and drumstick leaves

  • Author: Alka Gupta, Rajni Singh, Ranu Prasad, Jaya Tripathi, Sushila Verma

• Storage studies of amla products

  • Author: K.P. Sivakumar, S. Kanchana

• FROM THE DESK

  From the desk of editor-in-chief

  • Author: V.K. Joshi

• Wild fruits: Nutritional and nutraceutical opportunities

  • Author: N. S. Thakur