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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: 2018
  • Volume: 8
  • Issue: 1
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  • Year: 2018
  • Volume: 8
  • Issue: 1

Table of Contents

  • REVIEW ARTICLE

    Botrytized wines: A review
    • Author: N.S. Thakur, Abhimanyu Thakur, V.K. Joshi, Satish K. Sharma
    • DOI: 10.30954/2277-9396.01.2018.1
  • Are roots and tuber crops the new super foods? some new evidences
    • Author: Gargi Dey
    • DOI: 10.30954/2277-9396.01.2018.3

  • RESEARCH ARTICLE

    Effect of solid state fermentation with Rhizopus oryzae on biochemical and structural characteristics of sorghum (Sorghum bicolor (L.) moench)
    • Author: L. Londoño-Hernandez, G. Bolívar, T. C. Ramírez
    • DOI: 10.30954/2277-9396.01.2018.4
  • Development of heat processed tomato salsa and its shelf-Life extension using HDPE and retort packaging
    • Author: Ravina V. Solunke, Vinay Oswal, Pavankumar R. More, Vishal R. Parate, M.I. Talib
    • DOI: 10.30954/2277-9396.01.2018.5
  • Comparative study of simultaneous saccharification and fermentation (SSF) and separate hydrolysis and fermentation (SHF) for rice wine production by Pichia kudriavezii
    • Author: Sandeep Kaur, Naveet Kaushal, Harinder Singh Oberoi, Rajpal Phutela
    • DOI: 10.30954/2277-9396.01.2018.6
  • Exiguobacterium aurantiacum mediated fermentation of bamboo shoot, and process optimization for Soibum production: A traditional food of Manipur, North-East India
    • Author: Olivia Khunjan, Piyush Pandey, G.D. Sharma
    • DOI: 10.30954/2277-9396.01.2018.2
  • Preparation and Evaluation of Seasoned Vinegar-Optimization of Recipe
    • Author: Jagriti Sharma, V.K. Joshi, Rakesh Sharma, Deepti Joshi
    • DOI: 10.30954/2277-9396.01.2018.7
  • Study of the Anti-Oxidant potential of buffalo milk using Lactobacillus helveticus and Lactobacillus fermentum
    • Author: Lokesh Tak, Basant Bais, Raghvendar Singh, Sanjay Singh
    • DOI: 10.30954/2277-9396.01.2018.8
  • Assessment of probiotic properties of Lactobacillus fermentum CM 36 Isolated from camel milk
    • Author: Preeti, H. Joshi
    • DOI: 10.30954/2277-9396.01.2018.9
  • Assessment of functional properties of flour mix
    • Author: Aditi, R Arivuchudar
    • DOI: 10.30954/2277-9396.01.2018.10

  • RESEARCH NOTE

    Effect of varied levels of sugar concentration on wines produced from Emblica officinalis
    • Author: Adrija Sarkar, Ashna Singhal
    • DOI: 10.30954/2277-9396.01.2018.11
  • Development of novel chocolate energy bar by using nuts
    • Author: Mayur Chandegara, Bandana Chatterjee, Neha Sewani
    • DOI: 10.30954/2277-9396.01.2018.12
  • Determination of copper in soymilk and soy-paneer with indirect micellar spectrophotometric using green chemistry
    • Author: Ankur Ojha, N. Bhojak, Shelly Kaushik, Swati Joshi
    • DOI: 10.30954/2277-9396.01.2018.13

  • BOOK REVIEW

    Book Review

    • EDITORIAL

      Innovations in gut-healthy food products

      • FROM THE DESK

        From the desk of editor-in-chief
        • Author: V.K. Joshi