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An Overview on the Biological Production of Vinegar

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Perspectives into probiotics- from phenotyping to pyrosequencing

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Barley: A Cereal with Potential for Development of Functional Fermented Foods

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Effect of Ph and Temperature on Carotenoid Pigments produced from Rhodotorula Minuta

3003

Anaerobic Digestion Process for the Treatment of High Brix Distillery Spent Wash

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Bile tolerance, Bile Deconjugation and Cholesterol reducing properties of Lactobacillus strains isolated from traditional fermented foods

2943

Microencapsulation Technology to Enhance the Viability of Probiotic Bacteria in Fermented Foods: An Overview

2729

Yogurt: A Nature’s Wonder for Mankind

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Fermented Rice Beverage of Northeast India: A systematic review

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Exploration of Lactobacillus fermentum MTCC 8711 Microencapsulation by spray drying for their use as probiotic

2540

Effect of Malting on Nutritional Profile of Alfalfa Seeds and Development of Value Added Fermented Products

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Antimicrobial activity of bioactive peptides derived from fermentation of soy milk by Lactobacillus plantarum C2 against common foodborne pathogens

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Probiotic Characterization of Indigenous Lactic Strains using Foldscope and Development of Functional Yogurt

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Contents Vol. 8, No. 1, June 2019

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‘Chubitchi’- The native fermented rice beverage of the garos’ of west garo hills, Meghalaya

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

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