Current Issue's

Contents Vol. 8, No. 2, December 2019
Microencapsulation Technology to Enhance the Viability of Probiotic Bacteria in Fermented Foods: An Overview
Effect of Malting on Nutritional Profile of Alfalfa Seeds and Development of Value Added Fermented Products More

About the Journal

International Journal of Fermented Foods aims to publish original articles which contain results of research in food science related to fermentation as a method of food processing and preservation. Fermentation is a process of food preservation with great potential. It is an environment friendly process, consumes less energy and produces less waste. It is easy to manage both under simple house hold conditions and in an industrial scale. It could be applied to a wide variety of raw materials to produce a variety of different finished food products. It has the advantage of being generally regarded as safe (GRAS) and offers immense opportunities for production of novel products which can be classified as "organic foods", "natural foods", "health foods", "convenience foods", "ethnic foods" "neutraceuticals" ,"functional foods" and not to forget "foods for clinical nutrition". Cereals, pulses, root crops, vegetables, fruits, meat and fish are preserved by one or other method of fermentation in some part of the world. 
The International Journal of Fermented Foods (IJFF) will publish high-quality research articles that meet the general criteria of significance and academic excellence, written in English, in all areas of the subject Fermented Foods. The journal will be published half yearly to start with and then converted to quarterly in two years. It will also accommodate review articles on any area of fermented foods viz., technology, microbiology, biochemistry, nutrition, health, marketing, etc. It will also publish work on probiotics, prebiotics, synbiotics, neutraceuticals and related clinical studies.
 
IJFF is now Indexed in National Academy of Agricultural Science (NAAS: 3.53)

About SASNET-FF

SASNET-FF ( Swedish South Asian Network for Fermented Foods) is an interdisciplinary network for the promotion of research, education, and information about Fermented Foods of South Asia (Afghanistan, Bangladesh, Bhutan, India, Maldives, Nepal, Pakistan and Sri Lanka). SASNET FF has a strong relation to SASNET-LU ( Swedish Net work for South Asian Studies-Lund University, Sweden) which promotes research, seminars, and international collaborations on south Asian studies at Lund University., Sweden. .


SASNET -FF collaborates with Swedish and Nordic universities institutions and individual scientists with strong focus on South Asian Countries. SASNET FF promotes production of new knowledge on fermented Foods through research, seminars, workshops, conferences and networking. One regular event is the "International Conference of Fermented Foods health Status and Social wellbeing" which is organised every second year. Also visit www.fermented-foods.net for more information.


IJFF

IJFF

ISSN - 2319-3549

E-ISSN - 2321-712X

Most Popular Articles

Most Cited Articles

Join Us

Join as Editorial Board Member

Join as Reviewer

@International Journal of Fermented Foods | Association with SASNET | Printed by New Delhi Publishers

674231 - Visitors since April 13, 2019

Creative Commons License

This work is licensed under a Creative Commons Attribution 4.0 International License

.