Cereal-based Fermented Foods for Enhanced Nutritional Attributes and Better Gut Health

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

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

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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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Fermentative Production of nata-de-cashew from Calcium Alginate Incorporated Cashew Apple Juice Medium

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Functional Aspects and Potential Applications of Weissella Species in Food and Health

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Determination of In-Vitro Anticancer Activity and Short Chain Fatty Acids in Traditionally Fermented Millet Gruels

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

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Technological Challenges for Future Probiotic Foods

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Guava (Psidium guavaja) – Properties and Trend in Functional Foods

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

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Substitution of Sucrose in Lassi by Tagatose as a Sweetener

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Spice Oil as Flavour Adjunct in Bhapa dahi (Steamed Dahi) and its Impact on Shelf-life Extension of Product

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

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